"For Luckyking and LuckyCowgirl -- just make your own creme fraiche! It's ridiculously easy and will save you a lot of money. All you need is a little time and heavy cream that is NOT ultra-pasteurized. Ultra-pasteurized will not work. But just take a 16 oz container of heavy cream (you can heat it SLIGHTLY or just have it at room temperature "

"For Luckyking and LuckyCowgirl -- just make your own creme fraiche! It's ridiculously easy and will save you a lot of money. All you need is a little time and heavy cream that is NOT ultra-pasteurized. Ultra-pasteurized will not work. But just take a 16 oz container of heavy cream (you can heat it SLIGHTLY or just have it at room temperature "

"I love oxtails, and this is not a bad recipe. The lower rating is for how poorly the recipe is written. "Can" of beef broth? How many ounces is that "can"? There is no hot sauce listed in the ingredient list, so I'm assuming it is just for personal taste? Also the recipe references the 6 garlic cloves for the start of the recipe, but there is a reference to adding garlic again when the oxtails are put back into the pot. Are the original 6 cloves to be divided? Or is additional garlic to be added? This needs to be proofread, doncha think?

"I love oxtails, and this is not a bad recipe. The lower rating is for how poorly the recipe is written. "Can" of beef broth? How many ounces is that "can"? There is no hot sauce listed in the ingredient list, so I'm assuming it is just for personal taste? Also the recipe references the 6 garlic cloves for the start of the recipe, but there is a reference to adding garlic again when the oxtails are put back into the pot. Are the original 6 cloves to be divided? Or is additional garlic to be added? This needs to be proofread, doncha think?

"I love oxtails, and this is not a bad recipe. The lower rating is for how poorly the recipe is written. "Can" of beef broth? How many ounces is that "can"? There is no hot sauce listed in the ingredient list, so I'm assuming it is just for taste? Also the recipe references the 6 garlic cloves for the start of the recipe, but there is a reference to adding garlic again when the oxtails are put back into the pot. Are the original 6 cloves to be split? Or is additional garlic to be added. This needs to be proofread, doncha think?

"I love this recipe. I have tweaked it a bit over time and was surprised to find that my changes make it pretty close to the creamy potato leek soup recipe Emeril also has on this site. I use bacon rather than pancetta (because my husband prefers it and it's cheaper). I only use 5 cups of stock (4 of chicken, one of beef). I blend about 3/4 of the soup for the creaminess factor. I also mince in four fairly large cloves of garlic. When I take it off the heat, I stir in about a cup of heavy cream, top it with crumbled boursin and the crisped bacon. Just wonderful, particularly on a raw day like this when the University of Michigan is beating Purdue!