http://boldlyopen.com/2006/12/03/the-sunday-post-of-slicing-and-dicing/ To boldly muse about Open Source Fri, 23 Jul 2010 14:18:52 +0000 hourly 1 http://wordpress.org/?v=3.0 http://boldlyopen.com/2006/12/03/the-sunday-post-of-slicing-and-dicing/comment-page-1/#comment-17971 Elzeviro » The Sunday post: down the rabbit hole Sun, 17 Dec 2006 21:51:13 +0000 http://www.rabellino.it/blog/?p=186#comment-17971 [...] As I did my homework correctly, all i had to do today was defrosting a portion of soffritto and taking the rabbit from the fridge a couple of hours before (I can’t stress it enough: meat has to be at room temperature). Also, since I wanted a ragout, I carefully separated the meat from the bones using a sharp knife. This doesn’t mean I’m throwing bones away: you should know by now that I don’t like wasting flavour: the biggest bones (legs, mostly) can still go in the pan, while the smallest ones, which would be difficult to separate once the meat is ready, were added to a small quantity of vegetable stock which I prepared in advance and which I was keeping on a low heat for later use. [...] [...] As I did my homework correctly, all i had to do today was defrosting a portion of soffritto and taking the rabbit from the fridge a couple of hours before (I can’t stress it enough: meat has to be at room temperature). Also, since I wanted a ragout, I carefully separated the meat from the bones using a sharp knife. This doesn’t mean I’m throwing bones away: you should know by now that I don’t like wasting flavour: the biggest bones (legs, mostly) can still go in the pan, while the smallest ones, which would be difficult to separate once the meat is ready, were added to a small quantity of vegetable stock which I prepared in advance and which I was keeping on a low heat for later use. [...]

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