Anthony ( tony) Ambrose. Perhaps the first "celebrity" chef in Boston and former owner of ambrosia for 15 years or so. French trained and multi baird award winner. A somewhat controversial chef, but without any doubt one of the best, if not the best chef to ever come out of this area. AND he does personal parties-at fairly reasonable prices. He gets it.

i have about 25 pounds of wild boar meat-including a 10 pound bone in leg- that I marinated in milk for 2 days after the kill/hunt in order to cut down on the gaminess. It is now vacuum packed and in the freezer.
the meat is quite lean and has been fully trimmed. Given it's size and lack of fat I suppose low and slow is the way to go, but it's my first time. Any tips or recipes for preparing and/or cooking the bone in leg would be much appreciated.

I forgot to add that it will be served with a salsa verde.

It will be in a rub overnight of smoked salt,pepper, and garlic, and then braised with the same plus bay leaf in a veal stock

That's reisling not frisking. Computer does my thinking.

we're having a crowd for dinner and my wife is braising pork belly. I was considering a frisking but prefer to go with a red, perhaps burgundy. I'd be interested in getting comments and suggestions.

i was at the super market yesterday where they were having a sale on rib eye steaks. As a by product of the
Steaks the were selling the beef ribs for .99 a pound! They were meaty and had not been trimmed at all. I picked up 5 pounds.

I want to BBQ them and was wondering if they have to be done low and slow in order to to tenderize or are they similar in texture to the rib eye and thus only need a quick high heat?

I dry aged a new York strip and cut it up for individual steakk. I then trimmed each individual steak of which there were 12. From each steak I trimmed out the tail which has a good piece of meat in it. I also further trimmed each steak to even them out. I now have about 1 1/2 lbs of meal from the tails and trimmings.

I recently dry aged a whole ny strip and cut it up for steaks. After trimming and discarding the funky stuff, I further trimmed the tails and sides. I have about a pound and a half of beautiful sirloin strip chunks. Too good to braise or stew. Any recipe ideas?

Try "great chow" in north Quincy. 5 minutes just off 93 at neponset circle. High quality Chinese at reasonable prices.