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Message: <blockquote data-quote="Annb" data-source="post: 2159689" data-attributes="member: 25851">Decided to have lunch today - 2 boiled eggs, semi soft or semi hard, whichever you prefer to call it, chopped up.  It was going to be egg mayonnaise but seeing the softness of the eggs, I changed my mind.I've boned out the beef shin and am currently making broth with the bone and am braising the meat with some tomatoes, onion, turmeric and mustard,  I wanted to cut the meat into individual muscles and end up with chunks.  How they will cook, I'm not sure but it's worth experimenting.  Years ago a friend told me that his wife would cook beef shin slices in the pressure cooker and then finish them off by caramelising them in a frying pan.  He thought it was like steak.  I suspect the texture would have been a bit different, but it would have tasted good.  I'll have to try that one day.  Maybe my oven braised shin will be similar.  It's been in for about an hour and a half so far, and will stay in for an hour or so longer.  By evening, I might have something to make a meal of.Meantime it will be Halloween cookie making time with Em when she comes in from school in an hour and a half, so I'd better prepare for that.</blockquote>

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