Jan 12, 2008 #1 ScottyDaQ Master of All Joined Mar 12, 2005 Messages 7,490 Location In ur house, eatin ur foodz. topped with Gremolata (parsley, lemon zest, and garlic) Damn good!
Jan 12, 2008 #2 Pigs On The Wing BBQ Master Chef Joined Apr 29, 2005 Messages 6,922 Location Akron New York Good stuff Scotty!
Jan 12, 2008 #3 Rag1 Executive Chef Joined Jun 24, 2007 Messages 3,022 Location Berks Cty, Pa. I don't know what that tastes like, but looks like it should be real good.
Jan 12, 2008 #4 C Captain Morgan Chef Extraordinaire Joined Jan 18, 2005 Messages 14,162 Location Myrtle Beach wow, you're getting fancy here lately.
Jan 12, 2008 #5 Nick Prochilo Chef Extraordinaire Joined Jan 4, 2005 Messages 16,367 Location Long Island, N.Y. I just finished breakfast Scotty. Now I'm hungry again! The plated pic was FANTASTIC!
Jan 12, 2008 #6 surfinsapo Master Chef Joined Jun 6, 2007 Messages 5,044 Man, that looks very delicious Scotty and the pics are very crisp.. Great Job cooking!!!
Jan 12, 2008 #7 007bond-jb Master Chef Joined Dec 29, 2006 Messages 6,429 Lookks great Scotty, Us cajuns would have laddled some lamb gravy on that rice
Jan 12, 2008 #8 Griff Master Chef Joined Mar 13, 2005 Messages 5,564 Location Anchorage, Alaska I really like Osso Bucco. Scotty, how long did you braise the shanks?
Jan 12, 2008 #9 ronbeaux50 Head Chef Joined Nov 11, 2007 Messages 1,559 Location Louisiana I'm real sure I would eat that!!!
Jan 12, 2008 #10 oompappy Sous Chef Joined Apr 30, 2005 Messages 665 Location Finger Lakes NY A culinary classic!!! Nice work Chef
Jan 12, 2008 #11 OP OP ScottyDaQ Master of All Joined Mar 12, 2005 Messages 7,490 Location In ur house, eatin ur foodz. braised for 2.5 hours, coulda been a little more.