While finding a place to eat out on Thanksgiving, I noticed that all of the local high-quality restaurants included braised beef short ribs on the menu along with the obligatory turkey and a couple other items.

This may be a food trendy thing, not sure. In any case it’s good recession markup food. Do a decent job with a very, very cheap cut and 3) profit!

In that spirit I suggested to salome_st_john that we start an All Oxtail Restaurant for the next few hard years. We came up with some specialties:

“Okay sir, that’s two of the Mesquite Chipotle oxtails and three Buffalo Oxtails. Would you like some of our oxtail poppers to start?”

“and for dessert: flourless warm oxtail!!”

“This oxtailini…”

oxtail ganache and an oxtail coulis!

mango jalapeno jello oxtail salsa!

oxtail reduction on a bed of ox foam!

oxtail micropearls frozen in liquid nitrogen!

and reconstituted in lukewarm oxtail “broth”! with an aroma of oxtail “smoke”!