Doesn't look like much but it was delicious!

http://i59.tinypic.com/nn15y8.jpg

Jill

On Thu, 25 Dec 2014 19:37:27 -0500, jmcquown >
wrote:

> Doesn't look like much but it was delicious!
>
> http://i59.tinypic.com/nn15y8.jpg
>
I had lamb chops in my hand the other day, but put them back because
they were Australian (my least favorite lamb). Going to a different
grocery store, probably tomorrow, and will buy American lamb there.
If I don't get to that store, Trader Joe's is nearby and I like their
NZ lamb.


--
A kitchen without a cook is just a room.

On 12/25/2014 8:02 PM, sf wrote:
> On Thu, 25 Dec 2014 19:37:27 -0500, jmcquown >
> wrote:
>
>> Doesn't look like much but it was delicious!
>>
>> http://i59.tinypic.com/nn15y8.jpg
>>
> I had lamb chops in my hand the other day, but put them back because
> they were Australian (my least favorite lamb). Going to a different
> grocery store, probably tomorrow, and will buy American lamb there.
> If I don't get to that store, Trader Joe's is nearby and I like their
> NZ lamb.
>
>
This was New Zealand lamb. I can't say I've ever found (or looked for)
American lamb. I don't have the shopping choices you do, but doubt I
could taste the difference.

Jill

On Thu, 25 Dec 2014 19:37:27 -0500, jmcquown >
wrote:

>Doesn't look like much but it was delicious!
>
>http://i59.tinypic.com/nn15y8.jpg
>
>Jill
Beautiful, I love lamb chops
Janet US

On 12/25/2014 9:00 PM, Janet B wrote:
> On Thu, 25 Dec 2014 19:37:27 -0500, jmcquown >
> wrote:
>
>> Doesn't look like much but it was delicious!
>>
>> http://i59.tinypic.com/nn15y8.jpg
>>
>> Jill
> Beautiful, I love lamb chops
> Janet US
>
The chop I ate tasted great. The chops were a little fatty but I
planned it that way. Fat is what makes them cook up SO very nicely
without a lot of added extra oil. The dried herbs I patted the lamb
chops with were a good choice, too.

Jill

Sqwertz wrote:
>jmcquown wrote:
>
>> Doesn't look like much but it was delicious!
>>
>> http://i59.tinypic.com/nn15y8.jpg
>
>The problem with the shoulder chops is that they can be a little
>fatty/gristly - so the yield isn't that great. A lit of trimming.
>But I like chewing well-seasoned lamb fat.

Lamb = TIAD

On Thursday, December 25, 2014 6:37:35 PM UTC-6, jmcquown wrote:
> Doesn't look like much but it was delicious!
>
> http://i59.tinypic.com/nn15y8.jpg

Looks okay to me.

On 12/25/2014 9:56 PM, Sqwertz wrote:
> On Thu, 25 Dec 2014 19:37:27 -0500, jmcquown wrote:
>
>> Doesn't look like much but it was delicious!
>>
>> http://i59.tinypic.com/nn15y8.jpg
>
> The problem with the shoulder chops is that they can be a little
> fatty/gristly - so the yield isn't that great. A lit of trimming.
> But I like chewing well-seasoned lamb fat.
>
> -sw
>
True, they were a tad fatty. I didn't mind eating around it

Jill

jmcquown wrote:
>
> On 12/25/2014 9:56 PM, Sqwertz wrote:
> > On Thu, 25 Dec 2014 19:37:27 -0500, jmcquown wrote:
> >> Doesn't look like much but it was delicious!
> >> http://i59.tinypic.com/nn15y8.jpg

Thanks for the picture Jill.

> > The problem with the shoulder chops is that they can be a little
> > fatty/gristly - so the yield isn't that great. A lit of trimming.
> > But I like chewing well-seasoned lamb fat.

> True, they were a tad fatty. I didn't mind eating around it

You use almost the same dried seasoning that I do. I don't use
rosemary though but maybe I should try that. Your dinner looked very
good. I would have use twice the potato amount though. How did you
cook and season them? I also prefer a tiny bit of melted cheese on my
broccoli.

G.

tracyewing712 wrote:
>
>On Thursday, December 25, 2014 6:37:35 PM UTC-6, jmcquown wrote:
>> Doesn't look like much but it was delicious!
>>
>> http://i59.tinypic.com/nn15y8.jpg
>
>Looks okay to me.

Looked fine until I learned it's Baaaaaaad... lamb stinks worse then
cat poop... and its sticky fat can sub for Gorilla Glue. The last
time I gagged on lamb was during WWll when meat was rationed and that
was about all that was available, all the beef and pork went to the
troops.

On 12/26/2014 9:35 AM, Gary wrote:
> jmcquown wrote:
>>
>> On 12/25/2014 9:56 PM, Sqwertz wrote:
>>> On Thu, 25 Dec 2014 19:37:27 -0500, jmcquown wrote:
>>>> Doesn't look like much but it was delicious!
>>>> http://i59.tinypic.com/nn15y8.jpg
>
> Thanks for the picture Jill.
>
>>> The problem with the shoulder chops is that they can be a little
>>> fatty/gristly - so the yield isn't that great. A lit of trimming.
>>> But I like chewing well-seasoned lamb fat.
>
>> True, they were a tad fatty. I didn't mind eating around it
>
> You use almost the same dried seasoning that I do. I don't use
> rosemary though but maybe I should try that. Your dinner looked very
> good. I would have use twice the potato amount though. How did you
> cook and season them? I also prefer a tiny bit of melted cheese on my
> broccoli.
>
> G.
>
Oh, I cooked more potatoes than went on the plate. I don't eat large
portions. I simply tossed the cooked potatoes with butter and parsley.
I never did acquire a taste for cheese sauce on broccoli or
cauliflower. I don't even put butter on it.

Jill

On 12/26/2014 11:39 AM, Brooklyn1 wrote:
> tracyewing712 wrote:
>>
>> On Thursday, December 25, 2014 6:37:35 PM UTC-6, jmcquown wrote:
>>> Doesn't look like much but it was delicious!
>>>
>>> http://i59.tinypic.com/nn15y8.jpg
>>
>> Looks okay to me.
>
> Looked fine until I learned it's Baaaaaaad... lamb stinks worse then
> cat poop... and its sticky fat can sub for Gorilla Glue. The last
> time I gagged on lamb was during WWll when meat was rationed and that
> was about all that was available, all the beef and pork went to the
> troops.
>
You sure it wasn't mutton? There's never been anything stinky about any
cut of lamb I've cooked.

If it ever decides to act like winter here I'll be looking for lamb
shanks for browning then braising with vegetables. Sort of like a stew
but with less liquid.

Jill

On Thu, 25 Dec 2014 20:14:03 -0500, jmcquown >
wrote:

> On 12/25/2014 8:02 PM, sf wrote:
> > On Thu, 25 Dec 2014 19:37:27 -0500, jmcquown >
> > wrote:
> >
> >> Doesn't look like much but it was delicious!
> >>
> >> http://i59.tinypic.com/nn15y8.jpg
> >>
> > I had lamb chops in my hand the other day, but put them back because
> > they were Australian (my least favorite lamb). Going to a different
> > grocery store, probably tomorrow, and will buy American lamb there.
> > If I don't get to that store, Trader Joe's is nearby and I like their
> > NZ lamb.
> >
> >
> This was New Zealand lamb. I can't say I've ever found (or looked for)
> American lamb. I don't have the shopping choices you do, but doubt I
> could taste the difference.
>
Maybe, maybe not. Some people taste soap when they eat cilantro, I
taste cilantro and love the flavor. I taste mutton/wild game when I
eat Australian lamb. It could be due to their age at slaughter, it
could be due to what they graze on and the water they drink. I don't
know and I don't care, I just know I don't like it. NZ lamb, at least
the NZ lamb that TJ's stocks, is mild and getting milder. Lamb from
that ranch probably grazes on grass and is fed alfalfa. I only say
that because Mom raised sheep/lamb, that's how she fed her lambs and
they tasted wonderful.

--
A kitchen without a cook is just a room.

On Thursday, December 25, 2014 7:37:35 PM UTC-5, jmcquown wrote:
> Doesn't look like much but it was delicious!

> http://i59.tinypic.com/nn15y8.jpg
>
> Jill

Glad you enjoyed it.

We ate out - had lobster tails (I had to special order them when I made the rez -- not a regular item on the menu). Served with lobster ravioli ( yes! there were real chunks therein) with a perfect tangy lemony sauce and tiny strips of red pepper. Italian wedding soup for an app.

Key lime ice cream cake for dessert-o. Blew my fat grams for a week, but worth it. Francelico for a 'topper'.

Kalmia wrote:
>
>We ate out - had lobster tails (I had to special order them when I made the rez -- not a regular item on the menu).

I would never order lobster tails... those were frozen and not even
from Maine lobster, maybe not even lobster, most likely spiny lobster
(langouste), a tasteless crayfish like thing from warm Florida waters,
those don't hardly look like lobster, they have no claws. In Florida
they're dirt cheap. When you order just lobster tails what do you
think they do with the rest of the lobster? Anyway frozen seafood is
only good for bait.
http://en.wikipedia.org/wiki/Spiny_lobster
http://chowhound.chow.com/topics/351823

Brooklyn1 wrote:
>
> tracyewing712 wrote:
> >
> >On Thursday, December 25, 2014 6:37:35 PM UTC-6, jmcquown wrote:
> >> Doesn't look like much but it was delicious!
> >>
> >> http://i59.tinypic.com/nn15y8.jpg
> >
> >Looks okay to me.
>
> Looked fine until I learned it's Baaaaaaad... lamb stinks worse then
> cat poop... and its sticky fat can sub for Gorilla Glue. The last
> time I gagged on lamb was during WWll when meat was rationed and that
> was about all that was available, all the beef and pork went to the
> troops.

heheh Sheldon, you were 2 years old when WW2 ended. I doubt you
remember gagging on lamb then by now.

On Sat, 27 Dec 2014 05:35:03 -0500, Gary > wrote:

>Brooklyn1 wrote:
>>
>> tracyewing712 wrote:
>> >
>> >On Thursday, December 25, 2014 6:37:35 PM UTC-6, jmcquown wrote:
>> >> Doesn't look like much but it was delicious!
>> >>
>> >> http://i59.tinypic.com/nn15y8.jpg
>> >
>> >Looks okay to me.
>>
>> Looked fine until I learned it's Baaaaaaad... lamb stinks worse then
>> cat poop... and its sticky fat can sub for Gorilla Glue. The last
>> time I gagged on lamb was during WWll when meat was rationed and that
>> was about all that was available, all the beef and pork went to the
>> troops.
>
>heheh Sheldon, you were 2 years old when WW2 ended. I doubt you
>remember gagging on lamb then by now.

You're just guessing. Rationing officially ended at the end of 1946
but still continued for about another year as the troops were still
deployed. It was about the middle of 1948 before the effects of
rationing wore off and rationing affected food the most, especially
meat, and most especially so in the urban areas where population was
densest. I was still having to choke down lamb well into 1948 about
when I was five years old and in kindergarten... no one who lived
through that period forgets.
http://www.u-s-history.com/pages/h1674.html

On 12/27/2014 3:19 PM, Brooklyn1 wrote:
> On Sat, 27 Dec 2014 05:35:03 -0500, Gary > wrote:
>
>> Brooklyn1 wrote:
>>>
>>> tracyewing712 wrote:
>>>>
>>>> On Thursday, December 25, 2014 6:37:35 PM UTC-6, jmcquown wrote:
>>>>> Doesn't look like much but it was delicious!
>>>>>
>>>>> http://i59.tinypic.com/nn15y8.jpg
>>>>
>>>> Looks okay to me.
>>>
>>> Looked fine until I learned it's Baaaaaaad... lamb stinks worse then
>>> cat poop... and its sticky fat can sub for Gorilla Glue. The last
>>> time I gagged on lamb was during WWll when meat was rationed and that
>>> was about all that was available, all the beef and pork went to the
>>> troops.
>>
>> heheh Sheldon, you were 2 years old when WW2 ended. I doubt you
>> remember gagging on lamb then by now.
>
> You're just guessing. Rationing officially ended at the end of 1946
> but still continued for about another year as the troops were still
> deployed. It was about the middle of 1948 before the effects of
> rationing wore off and rationing affected food the most, especially
> meat, and most especially so in the urban areas where population was
> densest. I was still having to choke down lamb well into 1948 about
> when I was five years old and in kindergarten... no one who lived
> through that period forgets.
> http://www.u-s-history.com/pages/h1674.html
>
I still think what you remember from when you were five was likely
mutton, not lamb. I've never *ever* cooked a "stinky" cut of lamb. The
kitchen certainly didn't stink when I was done cooking. The lamb was
delicious. Medium rare at the thickest point.

Jill

Sqwertz wrote in rec.food.cooking:

> On Thu, 25 Dec 2014 22:57:47 -0500, Brooklyn1 wrote:
>
> > Sqwertz wrote:
> > > jmcquown wrote:
> > >
> >>> Doesn't look like much but it was delicious!
> >>>
> >>> http://i59.tinypic.com/nn15y8.jpg
> > >
> > > The problem with the shoulder chops is that they can be a little
> > > fatty/gristly - so the yield isn't that great. A lit of trimming.
> > > But I like chewing well-seasoned lamb fat.
> >
> > Lamb = TIAD
>
> <yawn>
>
> Stick to your cheap-assed beef round roasts and "chuck steaks". You
> are the definition of bad taste.
>
> -sw

Lets just say TIAD is 'Tomorrow Is Another Day' and Sheldon likes to
play games and always has.

Lamb is wonderful when you learn to cook it right.

--

On 12/28/2014 3:37 PM, cshenk wrote:
> Sqwertz wrote in rec.food.cooking:
>
>> On Thu, 25 Dec 2014 22:57:47 -0500, Brooklyn1 wrote:
>>
>>> Sqwertz wrote:
>>>> jmcquown wrote:
>>>>
>>>>> Doesn't look like much but it was delicious!
>>>>>
>>>>> http://i59.tinypic.com/nn15y8.jpg
>>>>
>>>> The problem with the shoulder chops is that they can be a little
>>>> fatty/gristly - so the yield isn't that great. A lit of trimming.
>>>> But I like chewing well-seasoned lamb fat.
>>>
>>> Lamb = TIAD
>>
>> <yawn>
>>
>> Stick to your cheap-assed beef round roasts and "chuck steaks". You
>> are the definition of bad taste.
>>
>> -sw
>
> Lets just say TIAD is 'Tomorrow Is Another Day' and Sheldon likes to
> play games and always has.
>
> Lamb is wonderful when you learn to cook it right.
>
I doubt he's playing games when he says lamb is Taste in Ass Disease
(Don't bother trying to clean up his act.) I'm confident he's never had
properly cooked lamb. I suspect the "stinky" lamb he claims he ate
during WWII was mutton that had been cooked to death.

Jill

On Sun, 28 Dec 2014 14:37:27 -0600, "cshenk" > wrote:

> Lamb is wonderful when you learn to cook it right.

In light of my noticing that New Zealand lamb is barely
distinguishable from American these days and Jill's yummy looking
shoulder chops, I bought a pair of large, thick cut shoulder chops
sourced from Australia yesterday. Not sure if I'll be cooking them
tonight though.

--
A kitchen without a cook is just a room

On Sun, 28 Dec 2014 15:53:40 -0500, jmcquown >
wrote:

> I suspect the "stinky" lamb he claims he ate
> during WWII was mutton that had been cooked to death.

That's what Mom always said. She said you never forget the smell
(stink).

--
A kitchen without a cook is just a room

On 12/28/2014 5:49 PM, sf wrote:
> On Sun, 28 Dec 2014 14:37:27 -0600, "cshenk" > wrote:
>
>> Lamb is wonderful when you learn to cook it right.
>
> In light of my noticing that New Zealand lamb is barely
> distinguishable from American these days and Jill's yummy looking
> shoulder chops, I bought a pair of large, thick cut shoulder chops
> sourced from Australia yesterday. Not sure if I'll be cooking them
> tonight though.
>
Until you brought it up some years back I never paid any attention to
where the lamb came from. Over the years some of it may have been
Australian, maybe even American. Those last chops did say NZ on the label.

I cooked both of the lamb chops at the same time on Christmas. I'm
thinking of using the second chop (and the leftover boiled potatoes) in
a sort of quick heat it up almost stir-fry.

My thoughts: trim the fat and cut the meat into strips. Dice the cooked
potatoes. I've got onion, garlic, zucchini I could chop and quickly
cook in a little oil. Add the potatoes, then the lamb. Stir constantly
and heat through. I'd probably only adjust salt & pepper to taste.
There are already plenty of seasonings already on the lamb.

Jill

sf wrote:
>
>That's what Mom always said. She said you never forget the smell
>(stink).

Talking about her pussy.

On Sunday, December 28, 2014 5:50:38 PM UTC-5, sf wrote:
> On Sun, 28 Dec 2014 15:53:40 -0500, jmcquown >
> wrote:
>
> > I suspect the "stinky" lamb he claims he ate
> > during WWII was mutton that had been cooked to death.
>
> That's what Mom always said. She said you never forget the smell
> (stink).
>
> --
> A kitchen without a cook is just a room

Agh - you brought back a memory. I once had a neighbor, Irish born, who, I swear, cooked mutton every third night. It permeated the shared hallway and I wondered how they could stand the 'fragrance. ' I was thankful they never asked me in to join them for supper.

On Friday, December 26, 2014 9:40:17 PM UTC-5, Brooklyn1 wrote:
> Kalmia wrote:
> >
> >We ate out - had lobster tails (I had to special order them when I made the rez -- not a regular item on the menu).
>
> I would never order lobster tails... those were frozen and not even
> from Maine lobster, maybe not even lobster, most likely spiny lobster
> (langouste), a tasteless crayfish like thing from warm Florida waters,
> those don't hardly look like lobster, they have no claws. In Florida
> they're dirt cheap. When you order just lobster tails what do you
> think they do with the rest of the lobster? Anyway frozen seafood is
> only good for bait.
> http://en.wikipedia.org/wiki/Spiny_lobster
> http://chowhound.chow.com/topics/351823

FYI, she got them from the nearby market which has a tank of live Maine lobsters and used the remains for the ravioli.

On Thu, 25 Dec 2014 19:37:27 -0500, jmcquown >
wrote:

>Doesn't look like much but it was delicious!
>
>http://i59.tinypic.com/nn15y8.jpg
>
>Jill

Looks deeeelicious.

koko

--

Food is our common ground, a universal experience
James Beard

On Sun, 28 Dec 2014 16:30:28 -0800 (PST), Kalmia
> wrote:

>On Friday, December 26, 2014 9:40:17 PM UTC-5, Brooklyn1 wrote:
>> Kalmia wrote:
>> >
>> >We ate out - had lobster tails (I had to special order them when I made the rez -- not a regular item on the menu).
>>
>> I would never order lobster tails... those were frozen and not even
>> from Maine lobster, maybe not even lobster, most likely spiny lobster
>> (langouste), a tasteless crayfish like thing from warm Florida waters,
>> those don't hardly look like lobster, they have no claws. In Florida
>> they're dirt cheap. When you order just lobster tails what do you
>> think they do with the rest of the lobster? Anyway frozen seafood is
>> only good for bait.
>> http://en.wikipedia.org/wiki/Spiny_lobster
>> http://chowhound.chow.com/topics/351823
>
>FYI, she got them from the nearby market which has a tank of live Maine lobsters and used the remains for the ravioli.

The remains?

That's why I grind my own beef... it's the same with lobster... unless
I see the whole lobster on my plate that's mystery tail from frozen
spineys. No way do they use the claw meat to stuff pasta, that would
be a total waste of the best part of a lobster... over cooked (boiled)
claw meat is as sinful as sin gets. That resto can tell you that tail
was from Jane Mansfield, but if they are selling just tails it's
*frozen* boney assed spiney. Surf n'turf was invented to extract
twice what the meal is worth from the know nothing pinheads who are
settling for a lousy small previously frozen steak and a small frozen
spiney lobster tail. Spiney lobster is from warm water, it's
tasteless, same as that garbage gulf shrimp that's hardly fit for
chum. Living on Lung Guyland most of my life there aren't too many
seafood scams I don't know. Anyone who doesn't know how to pick the
meat from a whole lobster really should be ordering Mrs' Pauls fish
sticks... there's no difference whatsoever between Mrs. Pauls fish
sticks and Gulf shrimp. Unless a cat was starving it wouldn't eat
gulf shrimp, it'd much rather Mrs. Pauls sticks. Warm water seafood
is truly garbage, frozen seafood is crab trap bait.