I got busy with some other stuff so I didn't make it to Publix until
today, the last day for the sale items on my list.

The few (bone-in at that price) Boston butts they had left were way too
big, even with my freezer and if I'd asked them to cut one in half. Oh
well...

I did see a funny mislabel on one of the larger ones. It was about 11.7
lbs. The label read: Boneless Skinless Chicken Breasts. The price was
a little over $35. Uh, guys... this isn't chicken. LOL

Jill

On Wednesday, June 18, 2014 8:22:16 PM UTC-5, jmcquown wrote:
>
> I got busy with some other stuff so I didn't make it to Publix until
> today, the last day for the sale items on my list.
>
>
> Jill
>
>
Boston butts are advertised in Kroger's ad this week for $1.99 per pound.

On 6/18/2014 9:43 PM, wrote:
> On Wednesday, June 18, 2014 8:22:16 PM UTC-5, jmcquown wrote:
>>
>> I got busy with some other stuff so I didn't make it to Publix until
>> today, the last day for the sale items on my list.
>>
>>
>> Jill
>>
>>
> Boston butts are advertised in Kroger's ad this week for $1.99 per pound.
>
Good deal! No Kroger around here.

I still couldn't have dealt with of these bone-in butts even if they'd
cut it in half so I'd have two of them. I have a separate freezer but
these were some big butts!

I splurged and bought two nice looking, fairly thick lamb shoulder blade
chops (also on sale) instead. I packaged them separately and into the
freezer they went. I'm thinking grill-time this weekend. First I want
to peruse the fresh veggies from the farm stand to throw on the grill
with it.

I also bought two pounds of fresh (not previously frozen) catfish
fillets. I had the woman at the fish counter package them separately
and transferred each pound to double-freezer bags when I got home. I
live in seafood country, no longer in catfish country.

Some people disparage catfish. I love it. It's a nice mild white fish
that can be prepared in a myriad of ways.

Jill

On Wed, 18 Jun 2014 22:12:18 -0400, jmcquown >
wrote:

> I splurged and bought two nice looking, fairly thick lamb shoulder blade
> chops (also on sale) instead.

I saw a recipe I want to try (Cooking Channel - Laura Caulder/French
Food at Home) that calls for lamb shoulder.
http://www.cookingchanneltv.com/reci...ncal-lamb.html

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 6/19/2014 12:31 AM, sf wrote:
> On Wed, 18 Jun 2014 22:12:18 -0400, jmcquown >
> wrote:
>
>> I splurged and bought two nice looking, fairly thick lamb shoulder blade
>> chops (also on sale) instead.
>
> I saw a recipe I want to try (Cooking Channel - Laura Caulder/French
> Food at Home) that calls for lamb shoulder.
> http://www.cookingchanneltv.com/reci...ncal-lamb.html
>
That's nice for those who want to cook a lamb shoulder.

Jill

On Thu, 19 Jun 2014 00:39:38 -0400, jmcquown >
wrote:

> On 6/19/2014 12:31 AM, sf wrote:
> > On Wed, 18 Jun 2014 22:12:18 -0400, jmcquown >
> > wrote:
> >
> >> I splurged and bought two nice looking, fairly thick lamb shoulder blade
> >> chops (also on sale) instead.
> >
> > I saw a recipe I want to try (Cooking Channel - Laura Caulder/French
> > Food at Home) that calls for lamb shoulder.
> > http://www.cookingchanneltv.com/reci...ncal-lamb.html
> >
> That's nice for those who want to cook a lamb shoulder.
>

Oh, okay forget it. Never mind that's where your chop is from. Sorry
I brought it up.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 18 Jun 2014 21:31:48 -0700, sf > wrote:

>On Wed, 18 Jun 2014 22:12:18 -0400, jmcquown >
>wrote:
>
>> I splurged and bought two nice looking, fairly thick lamb shoulder blade
>> chops (also on sale) instead.
>
>I saw a recipe I want to try (Cooking Channel - Laura Caulder/French
>Food at Home) that calls for lamb shoulder.
>http://www.cookingchanneltv.com/reci...ncal-lamb.html

Roast the red peppers?
Janet US

On Wed, 18 Jun 2014 22:53:17 -0600, Janet Bostwick
> wrote:

> On Wed, 18 Jun 2014 21:31:48 -0700, sf > wrote:
>
> >On Wed, 18 Jun 2014 22:12:18 -0400, jmcquown >
> >wrote:
> >
> >> I splurged and bought two nice looking, fairly thick lamb shoulder blade
> >> chops (also on sale) instead.
> >
> >I saw a recipe I want to try (Cooking Channel - Laura Caulder/French
> >Food at Home) that calls for lamb shoulder.
> >http://www.cookingchanneltv.com/reci...ncal-lamb.html
>
> Roast the red peppers?

She pre-roasted them. I was doing other things, so I didn't notice if
she said why. I just saw her say they'd been roasted. Basically,
it's ratatouille. Roast them yourself, buy roasted red peppers (I'll
probably do that) or use them raw. I have no problem with raw.
They'll be cooked anyway by the time it's finished.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Wed, 18 Jun 2014 22:19:42 -0700, sf > wrote:

>On Wed, 18 Jun 2014 22:53:17 -0600, Janet Bostwick
snip
>> >
>> >I saw a recipe I want to try (Cooking Channel - Laura Caulder/French
>> >Food at Home) that calls for lamb shoulder.
>> >http://www.cookingchanneltv.com/reci...ncal-lamb.html
>>
>> Roast the red peppers?
>
>She pre-roasted them. I was doing other things, so I didn't notice if
>she said why. I just saw her say they'd been roasted. Basically,
>it's ratatouille. Roast them yourself, buy roasted red peppers (I'll
>probably do that) or use them raw. I have no problem with raw.
>They'll be cooked anyway by the time it's finished.

Oh, o.k. thanks
Janet US

On 6/19/2014 12:49 AM, sf wrote:
> On Thu, 19 Jun 2014 00:39:38 -0400, jmcquown >
> wrote:
>
>> On 6/19/2014 12:31 AM, sf wrote:
>>> On Wed, 18 Jun 2014 22:12:18 -0400, jmcquown >
>>> wrote:
>>>
>>>> I splurged and bought two nice looking, fairly thick lamb shoulder blade
>>>> chops (also on sale) instead.
>>>
>>> I saw a recipe I want to try (Cooking Channel - Laura Caulder/French
>>> Food at Home) that calls for lamb shoulder.
>>> http://www.cookingchanneltv.com/reci...ncal-lamb.html
>>>
>> That's nice for those who want to cook a lamb shoulder.
>>
>
> Oh, okay forget it. Never mind that's where your chop is from. Sorry
> I brought it up.
>
No need to get ****y about it. I said it's nice if you're cooking a
lamb shoulder. I wouldn't fuss with all those ingredients just to cook
one or two lamb chops.

Jill

On Thursday, June 19, 2014 9:20:22 AM UTC-5, jmcquown wrote:
>
> On 6/19/2014 12:49 AM, sf wrote:
>
> >>> I saw a recipe I want to try (Cooking Channel - Laura Caulder/French
> >>> Food at Home) that calls for lamb shoulder.
>
> >>> http://www.cookingchanneltv.com/reci...ncal-lamb.html
> >>>
> >> That's nice for those who want to cook a lamb shoulder.
>
> > Oh, okay forget it. Never mind that's where your chop is from. Sorry
> > I brought it up.
>
>
> No need to get ****y about it. I said it's nice if you're cooking a
> lamb shoulder. I wouldn't fuss with all those ingredients just to cook
> one or two lamb chops.
>
>
> Jill
>
>
Haven't you learned by now you are going to get 'the attitude' from Babs if you disagree with her??

On 6/19/2014 10:31 AM, wrote:
> On Thursday, June 19, 2014 9:20:22 AM UTC-5, jmcquown wrote:
>>
>> On 6/19/2014 12:49 AM, sf wrote:
>>
>>>>> I saw a recipe I want to try (Cooking Channel - Laura Caulder/French
>>>>> Food at Home) that calls for lamb shoulder.
>>
>>>>> http://www.cookingchanneltv.com/reci...ncal-lamb.html
>>>>>
>>>> That's nice for those who want to cook a lamb shoulder.
>>
>>> Oh, okay forget it. Never mind that's where your chop is from. Sorry
>>> I brought it up.
>>
>>
>> No need to get ****y about it. I said it's nice if you're cooking a
>> lamb shoulder. I wouldn't fuss with all those ingredients just to cook
>> one or two lamb chops.
>>
>>
>> Jill
>>
>>
> Haven't you learned by now you are going to get 'the attitude' from Babs if you disagree with her??
>
Naw, she and I have known each other for years. I'm sure it's a
perfectly good recipe for a 4+ lb. lamb shoulder.

Jill

On Thu, 19 Jun 2014 10:20:22 -0400, jmcquown >
wrote:

> On 6/19/2014 12:49 AM, sf wrote:
> > On Thu, 19 Jun 2014 00:39:38 -0400, jmcquown >
> > wrote:
> >
> >> On 6/19/2014 12:31 AM, sf wrote:
> >>> On Wed, 18 Jun 2014 22:12:18 -0400, jmcquown >
> >>> wrote:
> >>>
> >>>> I splurged and bought two nice looking, fairly thick lamb shoulder blade
> >>>> chops (also on sale) instead.
> >>>
> >>> I saw a recipe I want to try (Cooking Channel - Laura Caulder/French
> >>> Food at Home) that calls for lamb shoulder.
> >>> http://www.cookingchanneltv.com/reci...ncal-lamb.html
> >>>
> >> That's nice for those who want to cook a lamb shoulder.
> >>
> >
> > Oh, okay forget it. Never mind that's where your chop is from. Sorry
> > I brought it up.
> >
> No need to get ****y about it. I said it's nice if you're cooking a
> lamb shoulder. I wouldn't fuss with all those ingredients just to cook
> one or two lamb chops.
>
It's ratatouille. That's all.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On 6/19/2014 12:43 PM, sf wrote:
> On Thu, 19 Jun 2014 10:20:22 -0400, jmcquown >
> wrote:
>
>> On 6/19/2014 12:49 AM, sf wrote:
>>> On Thu, 19 Jun 2014 00:39:38 -0400, jmcquown >
>>> wrote:
>>>
>>>> On 6/19/2014 12:31 AM, sf wrote:
>>>>> On Wed, 18 Jun 2014 22:12:18 -0400, jmcquown >
>>>>> wrote:
>>>>>
>>>>>> I splurged and bought two nice looking, fairly thick lamb shoulder blade
>>>>>> chops (also on sale) instead.
>>>>>
>>>>> I saw a recipe I want to try (Cooking Channel - Laura Caulder/French
>>>>> Food at Home) that calls for lamb shoulder.
>>>>> http://www.cookingchanneltv.com/reci...ncal-lamb.html
>>>>>
>>>> That's nice for those who want to cook a lamb shoulder.
>>>>
>>>
>>> Oh, okay forget it. Never mind that's where your chop is from. Sorry
>>> I brought it up.
>>>
>> No need to get ****y about it. I said it's nice if you're cooking a
>> lamb shoulder. I wouldn't fuss with all those ingredients just to cook
>> one or two lamb chops.
>>
> It's ratatouille. That's all.
>
We certainly aren't communicating. Thanks for the link and others have
said thanks. I already said I planned to grill the lamb chops.

I like to simply season lamb chops with S&P, rub in some minced garlic
and sprinkle with crushed rosemary. Let them come to room temp, then
onto the grill, cooked like steaks. I'll also be grilling summer squash
(most likely yellow crookneck) to go with the lamb chop(s). I adore
grilled squash.

Jill

On Thu, 19 Jun 2014 12:12:18 -0500, heyjoe >
wrote:

> On Wed, 18 Jun 2014 18:43:08 -0700 (PDT),
> wrote:
>
> > Boston butts are advertised in Kroger's ad this week for $1.99 per pound.
>
> Around here, Kroger's ad had "Pork Shoulder" for $1.99 per pound.
> Thought I might get one . . . until I went to the store and saw what
> they were selling. Their prepackaged "Moist & Tender" (strike 1) pork
> shoulder picnic (strike 2) was in the meat case. Not all pork and not
> the preferred "pork butt". I passed.

Heyjoe! LTNS

--
All you need is love. But a little chocolate now and then doesn't hurt.

The Other Guy wrote:
>
> ANYONE who has been here for more than a few minutes, AND isn't using
> filters, would know that GIVING attitude will GET you attitude.
>
> And YES, that means you as well as FAFR too many others.
>
> I have a higher percentage of posters to this group permanently filtered
> than from pretty much ALL the other groups I use together.

Sounds to me like you should just quit reading this group,
Mr.Head-in-Sand. Try rec.food.cooking.disneyworld if you can't deal
with various real people or the real world.

G.