On Thu, 24 Jan 2013 12:56:58 -0500, jmcquown >
wrote:

>On 1/24/2013 11:14 AM, Janet Bostwick wrote:
>snip
>> My daughter has shopped at such a farmer's market in TN for years. She
>> gets her meat, cheese, eggs and produce there. Baked goods too, if
>> she wants them. The market is online so that you order what you want
>> in the way of things other than produce, and it is made up and ready
>> for you when you get to the market. That way the farmers have a
>> predictable income without waste and you get fresh goods.
>> Janet US
>>
>Too bad I never saw that farmer's market.
>
>Jill
Middle Tennessee
Janet US

On 1/24/2013 1:06 PM, Janet Bostwick wrote:
> On Thu, 24 Jan 2013 12:56:58 -0500, jmcquown >
> wrote:
>
>> On 1/24/2013 11:14 AM, Janet Bostwick wrote:
>> snip
>>> My daughter has shopped at such a farmer's market in TN for years. She
>>> gets her meat, cheese, eggs and produce there. Baked goods too, if
>>> she wants them. The market is online so that you order what you want
>>> in the way of things other than produce, and it is made up and ready
>>> for you when you get to the market. That way the farmers have a
>>> predictable income without waste and you get fresh goods.
>>> Janet US
>>>
>> Too bad I never saw that farmer's market.
>>
>> Jill
> Middle Tennessee
> Janet US
>
This was west TN just outside of Memphis. Very disappointing.

Jill

"George Leppla" > wrote in message
...
> On 1/24/2013 2:21 AM, Farm1 wrote:
>>> >In Australia veal was the meat from unborn calf, however, it has not
>>> >been so for many years now. I am 50 and I don't think it has been
>>> >unborn calf during my lifetime.
>>> >
>>> >Google the info, it is plentiful.
>> Of course there is plenty onine that would tell George that. He prefers
>> to
>> sling insults rather than learn anything new.
>>
>>
>
> Huh. You are the one who 1) claimed that all veal came from unborn calves

I made no such claim.


which is totally wrong, and 2) claimed to be a "meat producer".

I did say that I'm a meat producer. We raise beef cattle. Perhaps you are
unaware the beef cattle are used for meat.

> If you want to play "once upon a time in a land far away", you should say
> so rather than presenting things as facts. If you want to post things
> that are patently false, expect someone to call you on it.

George your problem is that you just can't read for comprehension.

"I'm back" > wrote in message
> "Farm1" > wrote in
>> "JBurns" > wrote in message
>>> On Wed, 23 Jan 2013 07:03:25 -0600, George Leppla
>>> > wrote:
>>>
>>>>On 1/22/2013 6:43 PM, Farm1 wrote:
>>>>> LOL. Supermarket's may boast in their advertising that they have
>>>>> 'butchers'
>>>>> and will do any cut asked for, but as a meat producer, I know what
>>>>> beasts
>>>>> they buy.
>>>>
>>>>You are a "meat producer" and you claim that veal is from unborn
>>>>calves?
>>>>
>>>>My BS meter just went off the chart.
>>>>
>>>>George L
>>>
>>> In Australia veal was the meat from unborn calf, however, it has not
>>> been so for many years now. I am 50 and I don't think it has been
>>> unborn calf during my lifetime.
>>>
>>> Google the info, it is plentiful.
>>
>> Of course there is plenty onine that would tell George that. He
>> prefers to sling insults rather than learn anything new.
>>
>>
>>
>
>
> Growing up we all knew that veal was from unborn cows.
>
> Now we have 'milk-fed' veal.

:-)) Yep.

"I'm back" > wrote in message
...
> "Farm1" > wrote in :
>
>> "George Leppla" > wrote in message
>> ...
>>> On 1/22/2013 6:43 PM, Farm1 wrote:
>>>> LOL. Supermarket's may boast in their advertising that they have
>>>> 'butchers'
>>>> and will do any cut asked for, but as a meat producer, I know what
>>>> beasts they buy.
>>>
>>> You are a "meat producer" and you claim that veal is from unborn
>>> calves?
>>>
>>> My BS meter just went off the chart.
>>
>> There are a number of medications for that. See your pharmacist.
>>
>>
>>
>
>
>
> I think he needs Laxettes.

LOL. He's not as bad as some of the others here who I very quickly learned
should never be read. I learned that reading them meant having Imodium on
hand.

"I'm back" > wrote in message
...
> "Farm1" > wrote in :
>
>> "Susan" > wrote in message
>>> On 1/22/2013 9:27 PM, Jean B. wrote:
>>>
>>>> Speaking of my area, there is a butcher shop that is about a
>>>> half-hour drive away. Oh yes, another one up in the other direction,
>>>> or is it gone? And, better, there are small farms that raise
>>>> critters and then sell the meat.
>>>>
>>>
>>> I avoid both the supermarket and the butcher shop meats which are
>>> raised on feedlots under disgusting conditions and produce inferior
>>> meats. I go to markets that have grass fed and finished meats and
>>> pastured critters raised under healthy and environmentally sound
>>> conditions.
>>>
>>> I'd rather buy less than buy feedlot meat.
>>
>> Well said that woman!
>
> One reason I'm going to grow and slaughter my own.

I notice you are now signing as being in Tassie. Is that now permanent?
And is that where you are going to grow your own?

I would love to be able to eat one of or beast but my husband will not even
consider it. His arguments are all quite rational about freezer space and
cost of running the freezer and cuts of meat he'd prefer not to eat, etc,
but I just know it's more about his love for his cattle. It's bad enough to
see the weaners going off and the mother's blaring and trying to follow the
truck. I hate that time of the year and make sure I'm inside when the truck
arrives.

What breed so of cattle do you have/going to get?

"Dave Smith" > wrote in message
...
> On 24/01/2013 3:21 AM, Farm1 wrote:
>
>>> In Australia veal was the meat from unborn calf, however, it has not
>>> been so for many years now. I am 50 and I don't think it has been
>>> unborn calf during my lifetime.
>>>
>>> Google the info, it is plentiful.
>>
>> Of course there is plenty onine that would tell George that. He prefers
>> to
>> sling insults rather than learn anything new.

> If there is you are welcome to provide a link. I looked, and the best I
> could find was that veal could be an unborn calf, but nothing to indicate
> that it is or ever was common practice anywhere.

Oh for Heaven's sake!

I said that said that 'technically' veal was from an unborn calf and even
you, as is v ry clear from what you write above, found that statement my
statement was true. I presume you did that as a result of your own
googling.

If you want to go beyond proving that my statement was accurate then YOU
google it.

I stated that veal was 'technically' from unborn calves. You too now know
that fact. I found that fact out as a child and have known that from the
time I was a child.

In subsubsequent posts I
a) responded to Cheryl that veal hadn't been 'unborn calf' for a very long
time,
b) responded to George that calling unborn calf was 'not correct NOW (and
hasn't been for a long time)'
c) responded to John J that wikipedia did not 'want to scare the consumers
with what has become an historical issue'.

Now for anyone who can read for comprehension those posts form a cogent
whole.
http://www.merriam-webster.com/dictionary/bob%20veal
where it says that 'bob veal' is 'the veal of a very young or unborn calf'.

I have no intention of spendiing my time trawling the Net to hunt for
information that even you have already found accords with the definition I
gave. If you want more, then find it for yourself.

"Bryan" > wrote in message
...
> On Thursday, January 24, 2013 2:03:07 AM UTC-6, Farm1 wrote:
>> "Bryan" > wrote in message
>>
>> ...
>>
>> On Tuesday, January 22, 2013 5:15:41 PM UTC-6, Dave Smith wrote:
>>
>> > On 22/01/2013 10:09 AM, jmcquown wrote:
>>
>> >
>>
>> >
>>
>> >
>>
>> > >>
>>
>> >
>>
>> > > If you watch television you'll see all the ads for "buffalo wings"
>> > > and
>>
>> >
>>
>> > > "hot wings" at the chain restaurants. Chicken wings used to be
>>
>> >
>>
>> > > considered scraps. Go figure.
>>
>> >
>>
>> > >
>>
>> >
>>
>> >
>>
>> >
>>
>> > My wife said that when she first moved down this way and was living on
>>
>> >
>>
>> > her own she used to buy big bags of chicken wings for peanuts. She
>>
>> >
>>
>> > didn't have much money and they were the cheapest thing she could find
>>
>> >
>>
>> > to eat.
>>
>>
>>
>> They bred chickens to have gigantic breasts, and yesterday I bought whole
>>
>> breasts for 99 cents a pound, but wings can't be had for under $2.29/#.
>>
>> Maybe they could breed for gigantic wings... Or develop technology to
>>
>> cause chickens to grow two sets of wings
>>
>> __________________________________________
>>
>> Have you seen pictures of those poor birds? Damned cruelty and simply
>>
>> disgusting. Whoever had the disgusitng idea to breed them should be
>> force
>>
>> fed till they can only get around in a wheel chair and see how they like
>> it.
>
> But you have to admit that those chickens do look cute in their little
> wheelchairs.

Too many of the poor things look like they need killling to put them out of
their misery.

"graham" > wrote in message
...
>
> "Farm1" > wrote in message
> ...
>> "sf" > wrote in message
>> ...
>>> On Wed, 23 Jan 2013 11:38:30 +1100, "Farm1" >
>>> wrote:
>>>
>>>> I do find it interesting though that the first response of USians here
>>>> seems
>>>> to be is to look for meat at a supermarket. I always prefer to use the
>>>> butcher and jsut use supermarkets for convenience.
>>>>
>>>> TMWOT, the butcher specialises in meat and it seems to me that the
>>>> whole
>>>> premise of supermarket existence is convenience.
>>>>
>>> Stand alone butcher shops (they don't slaughter,
>>
>> I've never heard of a butcher's shop that did slaughter but I suspect
>> that originally that was what 'butcher' meant. I must look it up.
>>
> I know of one in Suffolk in the UK and there were 2 in my village a until
> > few years ago. However, increasing EEC regulations are closing down
> these small slaughtering operations.

Even when I was a child, the slaughtering was separated from the butcher
shop. It was the word 'butcher' that I wondered about. It has got to have
had that close connection with 'slaughter' but I'm interested in what stage
the two diverged.

BTW, here too those small slaughter houses are a thing of the past. A great
pity IMO.

"sf" > wrote in message
...
> On Thu, 24 Jan 2013 07:33:03 -0700, "graham" > wrote:
>
>>
>> "Farm1" > wrote in message
>> ...
>> >
>> > I've never heard of a butcher's shop that did slaughter but I suspect
>> > that
>> > originally that was what 'butcher' meant. I must look it up.
>> >
>> I know of one in Suffolk in the UK and there were 2 in my village a until
>> few years ago. However, increasing EEC regulations are closing down these
>> small slaughtering operations.
>>
> I'm trying to think what they're called over here... "custom" butcher?
> As I've said previously, my mother used one. He also broke the animal
> down into parts and make the packages an size you wanted them to be in
> terms of pounds.

:-)) Here that is jsut called a butcher shop. My butcher has sides of
sheep, beef or pig hanign in the shop as they are doing the job of cutting
them up. I must learn to post pics - I used to be able to do it.

On Fri, 25 Jan 2013 11:57:31 +1100, "Farm1" >
wrote:

> "I'm back" > wrote in message
> ...
> > "Farm1" > wrote in :
> >
> >> "George Leppla" > wrote in message
> >> ...
> >>> On 1/22/2013 6:43 PM, Farm1 wrote:
> >>>> LOL. Supermarket's may boast in their advertising that they have
> >>>> 'butchers'
> >>>> and will do any cut asked for, but as a meat producer, I know what
> >>>> beasts they buy.
> >>>
> >>> You are a "meat producer" and you claim that veal is from unborn
> >>> calves?
> >>>
> >>> My BS meter just went off the chart.
> >>
> >> There are a number of medications for that. See your pharmacist.
> >>
> >>
> >>
> >
> >
> >
> > I think he needs Laxettes.
>
> LOL. He's not as bad as some of the others here who I very quickly learned
> should never be read. I learned that reading them meant having Imodium on
> hand.
>
It's very interesting who people like, don't like (can't stand) here.
GL, to me, is a great guy... but I don't buy the unborn calf thing
either. What's the logic behind doing that?

--
Food is an important part of a balanced diet.

On Fri, 25 Jan 2013 12:40:45 +1100, "Farm1" >
wrote:

> I have no intention of spendiing my time trawling the Net to hunt for
> information that even you have already found accords with the definition I
> gave. If you want more, then find it for yourself.
>
Thank you. This is settled as far as I'm concerned.

--
Food is an important part of a balanced diet.

On Fri, 25 Jan 2013 12:48:54 +1100, "Farm1" >
wrote:

> :-)) Here that is jsut called a butcher shop. My butcher has sides of
> sheep, beef or pig hanign in the shop as they are doing the job of cutting
> them up. I must learn to post pics - I used to be able to do it.

DON'T send them as attachments here because this isn't a "binary"
group. Use online albums like Picasa and Flickr or a web site like
Tinypic.com to upload them to and post the URL for us to click on.

--
Food is an important part of a balanced diet.

On Fri, 25 Jan 2013 12:45:38 +1100, "Farm1" >
wrote:

> BTW, here too those small slaughter houses are a thing of the past. A great
> pity IMO.
>
How does the carcass get from the slaughter house to the butcher and
how does the butcher know which one is yours?

--
Food is an important part of a balanced diet.

"sf" > wrote in message
...
> On Fri, 25 Jan 2013 11:57:31 +1100, "Farm1" >
> wrote:
>
>> "I'm back" > wrote in message
>> ...
>> > "Farm1" > wrote in
>> > :
>> >
>> >> "George Leppla" > wrote in message
>> >> ...
>> >>> On 1/22/2013 6:43 PM, Farm1 wrote:
>> >>>> LOL. Supermarket's may boast in their advertising that they have
>> >>>> 'butchers'
>> >>>> and will do any cut asked for, but as a meat producer, I know what
>> >>>> beasts they buy.
>> >>>
>> >>> You are a "meat producer" and you claim that veal is from unborn
>> >>> calves?
>> >>>
>> >>> My BS meter just went off the chart.
>> >>
>> >> There are a number of medications for that. See your pharmacist.
>> >>
>> >>
>> >>
>> >
>> >
>> >
>> > I think he needs Laxettes.
>>
>> LOL. He's not as bad as some of the others here who I very quickly
>> learned
>> should never be read. I learned that reading them meant having Imodium
>> on
>> hand.
>>
> It's very interesting who people like, don't like (can't stand) here.
> GL, to me, is a great guy... but I don't buy the unborn calf thing
> either.

Well you and George are both wrong. Merriam Webster will tell you both so
and will another online dictionary:
http://www.merriam-webster.com/dictionary/bob%20veal
http://universalium.academic.ru/83511/bob_veal

sf: What's the logic behind doing that?

Stop thinking like someone who lives in 2013 and who lives in the city and
who is at the extreme and mere consuming end of the food chain.

Slaughtering of cattle these days is regulated to within and inch of its
life. It certianly hasn't always been like that. If you are are anywhere
over 50 then I'd say in all likelihood it certainly wasn't so when when you
were young.

I can certainly remember the local small slaughter house and how cattle were
slaughtered there. No stunners, it was a shot through the head. AND the
guts of the cattle were fed to the pigs after being boiled up. I'm darned
sure that feeding cow guts to pigs would be a no-no these days.

Preg testing of cows was not done until a few decades ago.

But I realise that I'm probably wasting my time trying to explain anything.

"sf" > wrote in message
...
> On Fri, 25 Jan 2013 11:57:31 +1100, "Farm1" >
> wrote:
>
>> "I'm back" > wrote in message
>> ...
>> > "Farm1" > wrote in
>> > :
>> >
>> >> "George Leppla" > wrote in message
>> >> ...
>> >>> On 1/22/2013 6:43 PM, Farm1 wrote:
>> >>>> LOL. Supermarket's may boast in their advertising that they have
>> >>>> 'butchers'
>> >>>> and will do any cut asked for, but as a meat producer, I know what
>> >>>> beasts they buy.
>> >>>
>> >>> You are a "meat producer" and you claim that veal is from unborn
>> >>> calves?
>> >>>
>> >>> My BS meter just went off the chart.
>> >>
>> >> There are a number of medications for that. See your pharmacist.
>> >>
>> >>
>> >>
>> >
>> >
>> >
>> > I think he needs Laxettes.
>>
>> LOL. He's not as bad as some of the others here who I very quickly
>> learned
>> should never be read. I learned that reading them meant having Imodium
>> on
>> hand.
>>
> It's very interesting who people like, don't like (can't stand) here.
> GL, to me, is a great guy... but I don't buy the unborn calf thing
> either.

Well you and George are both wrong. Merriam Webster will tell you both so
and will another online dictionary:
http://www.merriam-webster.com/dictionary/bob%20veal
http://universalium.academic.ru/83511/bob_veal

sf: What's the logic behind doing that?

Stop thinking like someone who lives in 2013 and who lives in the city and
who is at the extreme and mere consuming end of the food chain.

Slaughtering of cattle these days is regulated to within and inch of its
life. It certianly hasn't always been like that. If you are are anywhere
over 50 then I'd say in all likelihood it certainly wasn't so when when you
were young.

I can certainly remember the local small slaughter house and how cattle were
slaughtered there. No stunners, it was a shot through the head. AND the
guts of the cattle were fed to the pigs after being boiled up. I'm darned
sure that feeding cow guts to pigs would be a no-no these days.

Preg testing of cows was not done until a few decades ago.

But I realise that I'm probably wasting my time trying to explain anything.

"sf" > wrote in message
...
> On Fri, 25 Jan 2013 12:48:54 +1100, "Farm1" >
> wrote:
>
>> :-)) Here that is jsut called a butcher shop. My butcher has sides of
>> sheep, beef or pig hanign in the shop as they are doing the job of
>> cutting
>> them up. I must learn to post pics - I used to be able to do it.
>
> DON'T send them as attachments here because this isn't a "binary"
> group.

I know that.

Use online albums like Picasa and Flickr or a web site like
> Tinypic.com to upload them to and post the URL for us to click on.

Yes, I know I have to do that. I used to use one of them but last time I
tried I spent half a morning and for some reason couldn't get the pic to
load. In the end I gave up in extreme disgust.

"sf" > wrote in message
news
> On Fri, 25 Jan 2013 12:45:38 +1100, "Farm1" >
> wrote:
>
>> BTW, here too those small slaughter houses are a thing of the past. A
>> great
>> pity IMO.
>>
> How does the carcass get from the slaughter house to the butcher and
> how does the butcher know which one is yours?

Tagging. All animals are identified from the cradle to the grave (or really
the slughter house) by a number.

And after the lack of common sense shown in the veal comments, I will point
out that I am talking about now, not decades ago and before you are anyone
else asks, no, I will not provide documentary proof that numbers are now
used whereas once they weren't.

On Fri, 25 Jan 2013 17:45:53 +1100, "Farm1" >
wrote:

> Yes, I know I have to do that. I used to use one of them but last time I
> tried I spent half a morning and for some reason couldn't get the pic to
> load. In the end I gave up in extreme disgust.
>
If it was Tinypic, there's a trick to it. Enter the word after
"solve", not what's in the box.

--
Food is an important part of a balanced diet.

On Fri, 25 Jan 2013 17:51:05 +1100, "Farm1" >
wrote:

> "sf" > wrote in message
> news
> > On Fri, 25 Jan 2013 12:45:38 +1100, "Farm1" >
> > wrote:
> >
> >> BTW, here too those small slaughter houses are a thing of the past. A
> >> great
> >> pity IMO.
> >>
> > How does the carcass get from the slaughter house to the butcher and
> > how does the butcher know which one is yours?
>
> Tagging. All animals are identified from the cradle to the grave (or really
> the slughter house) by a number.
>
> And after the lack of common sense shown in the veal comments, I will point
> out that I am talking about now, not decades ago and before you are anyone
> else asks, no, I will not provide documentary proof that numbers are now
> used whereas once they weren't.
>
I understand the tagging. It's in the ear. I wonder why it doesn't
come off when they are skinned?

--
Food is an important part of a balanced diet.

On Fri, 25 Jan 2013 Farm1 wrote:

>Even when I was a child, the slaughtering was separated from the butcher
>shop. It was the word 'butcher' that I wondered about. It has got to have
>had that close connection with 'slaughter' but I'm interested in what stage
>the two diverged.

Now the etymology of this has got me fascinated. We assume that
"butcher" actually means to cut meat up and in slang expressions it
means to do it badly.

The Oxford English Dictionary says that a butcher is "someone who
slaughters and/or cuts up animals for food".

I've always understood that it comes from the French word "boucher"
(feminine: "bouchère") and my Petit Larousse gives exactly the same
definition - "Personne qui abat le bétail et/ou prepare et vend la
viande au détail". (Someone who kills the animal and/or prepares and
sells the meat retail.)

The derivation in OED is that it is from Medieval English and then from
Old French "bouchier" or "bochier" which then came from "boc" (a buck).
So was a "bochier" someone who killed male animals, presumably for meat?

I can't say that I'm very convinced by these explanations!

David

--
David Rance writing from Caversham, Reading, UK

sf wrote:
>
> On Fri, 25 Jan 2013 17:45:53 +1100, "Farm1" >
> wrote:
>
> > Yes, I know I have to do that. I used to use one of them but last time I
> > tried I spent half a morning and for some reason couldn't get the pic to
> > load. In the end I gave up in extreme disgust.
> >
> If it was Tinypic, there's a trick to it. Enter the word after
> "solve", not what's in the box.

heh heh I see you have a mean streak.

On 1/24/2013 6:53 PM, Farm1 wrote:
> I did say that I'm a meat producer. We raise beef cattle. Perhaps you are
> unaware the beef cattle are used for meat.


Yeah... I lived on a dairy farm when I was a kid and I now live in
Texas. Until you came along, I had no idea that cattle were used for
beef.<groan>

Thanks for adding nothing of substance to the conversation.

George L

On Fri, 25 Jan 2013 05:29:17 -0500, Gary > wrote:

> sf wrote:
> >
> > On Fri, 25 Jan 2013 17:45:53 +1100, "Farm1" >
> > wrote:
> >
> > > Yes, I know I have to do that. I used to use one of them but last time I
> > > tried I spent half a morning and for some reason couldn't get the pic to
> > > load. In the end I gave up in extreme disgust.
> > >
> > If it was Tinypic, there's a trick to it. Enter the word after
> > "solve", not what's in the box.
>
> heh heh I see you have a mean streak.

Not really. <shifting eyes from side to side and whispering> There
are spies everywhere.

--
Food is an important part of a balanced diet.

"George Leppla" > wrote in message
...
> On 1/24/2013 6:53 PM, Farm1 wrote:
>> I did say that I'm a meat producer. We raise beef cattle. Perhaps you
>> are
>> unaware the beef cattle are used for meat.
>
>
> Yeah... I lived on a dairy farm when I was a kid and I now live in Texas.
> Until you came along, I had no idea that cattle were used for beef.<groan>
>
> Thanks for adding nothing of substance to the conversation.

LOL. Did you actually consider you own contribution to be worthwhile?

"sf" > wrote in message
...
> On Fri, 25 Jan 2013 17:45:53 +1100, "Farm1" >
> wrote:
>
>> Yes, I know I have to do that. I used to use one of them but last time I
>> tried I spent half a morning and for some reason couldn't get the pic to
>> load. In the end I gave up in extreme disgust.
>>
> If it was Tinypic, there's a trick to it. Enter the word after
> "solve", not what's in the box.

Nah it wasn't Tinypic.

"Farm1" > wrote in :

> "I'm back" > wrote in message
> ...
>> "Farm1" > wrote in
>> :
>>
>>> "Susan" > wrote in message
>>>> On 1/22/2013 9:27 PM, Jean B. wrote:
>>>>
>>>>> Speaking of my area, there is a butcher shop that is about a
>>>>> half-hour drive away. Oh yes, another one up in the other
>>>>> direction, or is it gone? And, better, there are small farms that
>>>>> raise critters and then sell the meat.
>>>>>
>>>>
>>>> I avoid both the supermarket and the butcher shop meats which are
>>>> raised on feedlots under disgusting conditions and produce inferior
>>>> meats. I go to markets that have grass fed and finished meats and
>>>> pastured critters raised under healthy and environmentally sound
>>>> conditions.
>>>>
>>>> I'd rather buy less than buy feedlot meat.
>>>
>>> Well said that woman!
>>
>> One reason I'm going to grow and slaughter my own.
>
> I notice you are now signing as being in Tassie. Is that now
> permanent? And is that where you are going to grow your own?
>
> I would love to be able to eat one of or beast but my husband will not
> even consider it. His arguments are all quite rational about freezer
> space and cost of running the freezer and cuts of meat he'd prefer not
> to eat, etc, but I just know it's more about his love for his cattle.
> It's bad enough to see the weaners going off and the mother's blaring
> and trying to follow the truck. I hate that time of the year and make
> sure I'm inside when the truck arrives.
>
> What breed so of cattle do you have/going to get?
>
>


Will get back to this soon...........


--
Peter
Tasmania
Australia

Success isn't so difficult.
Just bite off more than you can chew,
then go do it.

On Fri, 25 Jan 2013 03:45:05 +1100, "Bigbazza" >
wrote:

>
>
>"Farm1" wrote in message ...
>
>"Bigbazza" > wrote in message
>> "Farm1" wrote in message ...
>>
>> I tried a new recipe for lamb shanks the other day and it was worth
>> repeating.
>>
>> 3 or 4 lamb shanks
>> 2 rashers bacon chopped
>> 2 Level Tblspns flour
>> 1 and a half C water
>> 1 Tblspn Worcestershire sauce
>> 1 level tspn dry mustard pdr
>> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple
>> of
>> Tblspns of Tom paste)
>> 1 level Tblspn brown sugar
>> half a C white vinegar
>> 1 sliced onion
>> 1 level tspn salt
>> Fry chopped bacon and shanks rolled in flour. Drain and place in
>> casserole.
>> Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
>> flour and pour over shanks. Cover and cook in moderate oven until tender,
>> approx 2 hours.
>>
>> The remaining 'sauce' was thinned down with water and eaten as a 'soup'
>> the
>> next day.
>>
>>
>>
>>
>>
>>
>>
>> Mmmm...That sounds nice, Fran.....I might give it a go........
>
>It was very tasty Bazz, but if you want to do a tasty but even easier shank
>recipe just use a third of a cup of each of maple syrup, beef stock and soy
>sauce. Cook in a crock pot and then serve the shanks over boiled rice with
>the liquid and you've got a minimla effort but tasty meal.
>
>
>
>
>
>
>Sounds very easy, Fran.....An unusual combination of Maple Syrup, Beef Stock
>& Soya sauce......I suppose you could do a couple of Lamb Shanks in that
>much liquid?......Ans approx how long would you slow cook them for,
>Fran....and either high or low?
>
>I saw your note in ASP, and Lyndon wants you to also post it there,
>Fran......We have a couple of interested cooks there, and could also be an
>occasional topic as well..:-)
>
>Can't seem to sleep tonight, as you will notice our Australian time of
>posting this!.....3:45am!!
>
>Barry Oz

I tried the lamb shanks (with maple syrup) over the weekend. They will
not replace my favourite recipe, but they were delicious. The flavour
is not what you would expect from the unusual ingredients.

JB

>
>

"JBurns" wrote in message
...

On Fri, 25 Jan 2013 03:45:05 +1100, "Bigbazza" >
wrote:

>
>
>"Farm1" wrote in message ...
>
>"Bigbazza" > wrote in message
>> "Farm1" wrote in message ...
>>
>> I tried a new recipe for lamb shanks the other day and it was worth
>> repeating.
>>
>> 3 or 4 lamb shanks
>> 2 rashers bacon chopped
>> 2 Level Tblspns flour
>> 1 and a half C water
>> 1 Tblspn Worcestershire sauce
>> 1 level tspn dry mustard pdr
>> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple
>> of
>> Tblspns of Tom paste)
>> 1 level Tblspn brown sugar
>> half a C white vinegar
>> 1 sliced onion
>> 1 level tspn salt
>> Fry chopped bacon and shanks rolled in flour. Drain and place in
>> casserole.
>> Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
>> flour and pour over shanks. Cover and cook in moderate oven until
>> tender,
>> approx 2 hours.
>>
>> The remaining 'sauce' was thinned down with water and eaten as a 'soup'
>> the
>> next day.
>>
>>
>>
>>
>>
>>
>>
>> Mmmm...That sounds nice, Fran.....I might give it a go........
>
>It was very tasty Bazz, but if you want to do a tasty but even easier shank
>recipe just use a third of a cup of each of maple syrup, beef stock and soy
>sauce. Cook in a crock pot and then serve the shanks over boiled rice with
>the liquid and you've got a minimla effort but tasty meal.
>
>
>
>
>
>
>Sounds very easy, Fran.....An unusual combination of Maple Syrup, Beef
>Stock
>& Soya sauce......I suppose you could do a couple of Lamb Shanks in that
>much liquid?......Ans approx how long would you slow cook them for,
>Fran....and either high or low?
>
>I saw your note in ASP, and Lyndon wants you to also post it there,
>Fran......We have a couple of interested cooks there, and could also be an
>occasional topic as well..:-)
>
>Can't seem to sleep tonight, as you will notice our Australian time of
>posting this!.....3:45am!!
>
>Barry Oz

I tried the lamb shanks (with maple syrup) over the weekend. They will
not replace my favourite recipe, but they were delicious. The flavour
is not what you would expect from the unusual ingredients.

JB

>
>





What is your favourite recipe, JB?......

Barry Oz

On Wed, 30 Jan 2013 23:14:45 +1100, "Bigbazza" >
wrote:

>
>
>"JBurns" wrote in message
.. .
>
>On Fri, 25 Jan 2013 03:45:05 +1100, "Bigbazza" >
>wrote:
>
>>
>>
>>"Farm1" wrote in message ...
>>
>>"Bigbazza" > wrote in message
>>> "Farm1" wrote in message ...
>>>
>>> I tried a new recipe for lamb shanks the other day and it was worth
>>> repeating.
>>>
>>> 3 or 4 lamb shanks
>>> 2 rashers bacon chopped
>>> 2 Level Tblspns flour
>>> 1 and a half C water
>>> 1 Tblspn Worcestershire sauce
>>> 1 level tspn dry mustard pdr
>>> 1 tin tomato puree ( I substituted a 400g tin of tom pieces and a couple
>>> of
>>> Tblspns of Tom paste)
>>> 1 level Tblspn brown sugar
>>> half a C white vinegar
>>> 1 sliced onion
>>> 1 level tspn salt
>>> Fry chopped bacon and shanks rolled in flour. Drain and place in
>>> casserole.
>>> Combine puree, water, sauce, vinegar, mustard, sliced onion and remaining
>>> flour and pour over shanks. Cover and cook in moderate oven until
>>> tender,
>>> approx 2 hours.
>>>
>>> The remaining 'sauce' was thinned down with water and eaten as a 'soup'
>>> the
>>> next day.
>>>
>>>
>>>
>>>
>>>
>>>
>>>
>>> Mmmm...That sounds nice, Fran.....I might give it a go........
>>
>>It was very tasty Bazz, but if you want to do a tasty but even easier shank
>>recipe just use a third of a cup of each of maple syrup, beef stock and soy
>>sauce. Cook in a crock pot and then serve the shanks over boiled rice with
>>the liquid and you've got a minimla effort but tasty meal.
>>
>>
>>
>>
>>
>>
>>Sounds very easy, Fran.....An unusual combination of Maple Syrup, Beef
>>Stock
>>& Soya sauce......I suppose you could do a couple of Lamb Shanks in that
>>much liquid?......Ans approx how long would you slow cook them for,
>>Fran....and either high or low?
>>
>>I saw your note in ASP, and Lyndon wants you to also post it there,
>>Fran......We have a couple of interested cooks there, and could also be an
>>occasional topic as well..:-)
>>
>>Can't seem to sleep tonight, as you will notice our Australian time of
>>posting this!.....3:45am!!
>>
>>Barry Oz
>
>I tried the lamb shanks (with maple syrup) over the weekend. They will
>not replace my favourite recipe, but they were delicious. The flavour
>is not what you would expect from the unusual ingredients.
>
>JB
>
>>
>>
>
>
>
>
>
>What is your favourite recipe, JB?......
>
>Barry Oz

The recipe below is one I have used a few times, and the results are
sensational. You do have to handle the shanks with a slotted spoon,
otherwise they will fall to pieces. The glazing process at the end
just tops them off nicely.


I replace the shallots with small onions, because I like the increased
sweetness that occurrs from the long cooking time - the onions often
breakdown completely in the gravy, especially when rapidly reducing
the stock (I do not remove them with the shanks and other vegetables).

3 tablespoons olive oil
6 tablespoons unsalted butter
4 lamb shanks, about 7 ounces each, trimmed of fat
Coarse salt and freshly ground pepper
8 medium carrots, cut in half
2 small turnips, peeled, quartered
8 medium shallots
2 fresh bay leaves
1 sprig fresh rosemary
1 sprig fresh sage
7 cloves garlic
1 celery heart, quartered
4 tablespoons water
1/2 head sweet young cabbage, shredded, blanched
2 cups haricots verts (slender French string beans), blanched in
boiling water for 1 minute


Directions


Preheat oven to 240 degrees. In a Dutch oven over medium-low heat,
heat oil and 4 tablespoons butter. Add shanks, and cook until golden
brown on all sides, about 20 minutes. Season the shanks with salt, and
transfer to a platter.


Add carrots, turnips, and shallots to the Dutch oven, saute 4 minutes,
and transfer to the same platter as the lamb shanks. Drain the fat
from the pan. Add enough water to just cover the bottom of the pan,
and bring to a boil to deglaze the pan, scraping up any cooked-on bits
with a wooden spoon.


Add the shanks and vegetables back to the pan. Add enough water to
just cover. Reduce heat to just below a simmer. Add bay leaves,
rosemary, sage, and garlic. Cover, and transfer to oven. Cook 2 1/2
hours. During the last hour, add celery and more water, if necessary,
to cover. Transfer the Dutch oven from the oven to the top of the
stove.


Raise oven temperature to 400 degrees. Using a slotted spoon, gently
transfer shanks and vegetables to a large bowl. Place Dutch oven on
the stove over medium-high heat, and reduce the stock by two-thirds.


Return shanks and vegetables to the Dutch oven with the reduced stock,
and transfer to the oven. Bake for 20 minutes, basting regularly until
the shanks are glazed and shiny. Season with salt and pepper.


In a saute pan over medium heat, heat 1 tablespoon butter and 2
tablespoons water. Add cabbage, and saute 3 minutes. In a separate
pan, repeat the cooking process with haricots verts.


Place 1/2 cup sauteed cabbage in the center of each plate. Place one
shank on top. Garnish with vegetables, placing haricots verts on the
side.


JB

S Viemeister wrote:
> On 1/22/2013 9:24 PM, Jean B. wrote:
>
>> Thanks. I have decided that every cookbook that uses different measures
>> or has something else in it that must be remembered should have a sheet
>> of paper in the front that notes these things. It will take quite a
>> long time to go back and read all relevant material in every cookbook
>> that I have, but eventually it will make life simpler.
>>
> It should be attached at the inner edge (so it doesn't get misplaced)
> and big enough to fold out, so that it can be read in conjunction with
> the recipe.

I don't think I want to attach it in any way to the cookbook. I
am pretty good about not losing such things. (I probably
shouldn't have said that.)

Dave Smith wrote:
> On 23/01/2013 8:35 AM, Bryan wrote:
>> On Tuesday, January 22, 2013 8:30:40 PM UTC-6, Jean B. wrote:
>>> I should cook goat!
>>>
>>> It is the right weather for some stewed thing. AND one can deal
>>>
>>> with the consequences of eating goat in the privacy of one's own home.
>>
>> Um, what exactly *are* "the consequences of eating goat"?
>> That's a new one for me. Maybe I'm like, the last to know.
>>
>>
> Ewe start to ram the met into your mouth.
>
No, as I usually encounter it, the consumption of goat leads to
lots of meat stuck in one's teeth, and many little pieces of bone
to be dealt with.

On 2/4/2013 10:32 AM, Jean B. wrote:
> S Viemeister wrote:
>> On 1/22/2013 9:24 PM, Jean B. wrote:
>>
>>> Thanks. I have decided that every cookbook that uses different measures
>>> or has something else in it that must be remembered should have a sheet
>>> of paper in the front that notes these things. It will take quite a
>>> long time to go back and read all relevant material in every cookbook
>>> that I have, but eventually it will make life simpler.
>>>
>> It should be attached at the inner edge (so it doesn't get misplaced)
>> and big enough to fold out, so that it can be read in conjunction with
>> the recipe.
>
> I don't think I want to attach it in any way to the cookbook. I am
> pretty good about not losing such things. (I probably shouldn't have
> said that.)
>
<grin>