On Mon, 02 Feb 2015 22:09:44 -0700, Janet B >
wrote:

> On Mon, 02 Feb 2015 14:07:07 -0800, sf > wrote:
>
>
> snip
> >>
> >It definitely has a different flavor from regular sage - which means
> >some super taster must have decided it tasted like pineapple and hence
> >the name. I like it because is has an almost citrusy freshness to it.
>
> snip
> In my experience, it is scented like pineapple.
> Janet US

I guess that's how different olfactory senses work. I don't make the
pineapple connection, but tangerine works for me.


--
A kitchen without a cook is just a room

On Mon, 2 Feb 2015 22:05:06 -0800, "Cheri" >
wrote:

>
> "sf" > wrote in message
> ...
>
> > I know you found shoulder chops a month or two ago, that's an
> > economical cut. I think I'm going to inquire about breast of lamb
> > (price matters) because I haven't seen breast of lamb or veal in
> > years. They used to be very inexpensive and so wonderful to stuff.
>
> They had lamb breast on sale a month or so ago at S-Mart, but you're right,
> I don't see it often anymore either.
>
You did? That gives me hope. Maybe if I start making noises about it
at my grocery store, they'll order it sometime in the near future.


--
A kitchen without a cook is just a room

On Mon, 02 Feb 2015 22:38:16 -0500, Doris Night
> wrote:

> On Tue, 03 Feb 2015 10:54:47 +1100, Jeßus > wrote:
>
> >Pork belly. Now there's something I used to have almost weekly, but
> >haven't had for some months now. Mum is coming down from the mainland
> >tomorrow to stay for a while and I know she loves pork belly cooked in
> >cider... It's on my shopping list now
>
> Pork belly is something I can't seem to find here (Canada, Southern
> Ontario). DH and I watch My Kitchen Rules every year and I'm always
> practically drooling over the pork belly dishes I see on that show.
>
I see pork belly, but it's not nearly as meaty as what I see in
pictures. It's 90% fat instead of 80% lean.


--
A kitchen without a cook is just a room

sf wrote:
>
> Gary wrote:
> > I only discovered lamb about a year or so ago. I saw a lamb chop that
> > looked like a very marbled steak. I took it home and cooked it just
> > like I would do to a steak and to me it was like steak++. I love it.
> > Unfortunately, they rarely sell it here. I look every week and no
> > luck...no luck in the last 2 months. :-(
>
> Inquire with the butcher. Sometimes that's all you need to do. I
> have found that they usually have it in the "back" if it's not in the
> case and they've told me they can usually order whatever I want if
> they don't have it in the store... so I'm feeling better about grocery
> store butcher counter and meat cases these days.

I did ask the butcher over a month ago. At that time they had only
lamb "oxtails." Was told that they rarely get it but he showed me
where they display it whenever they have some. I've seen nothing there
since.

This is only at the one store that I usually shop at though. Other
stores in the area might carry it on a more regular basis.

"Jeßus" wrote:
>
> From the little I know, it's just a historical quirk that lamb isn't
> more common in the U.S. It's a shame, because it's such a lovely meat
> and you have plenty of suitable land there to raise them.

I googled the question this morning and this seems to explain the
shortage here in the US.

http://www.npr.org/blogs/thesalt/201...sheep-declines


> Try getting some lamb shoulder or half a leg along with this recipe:
> http://www.foodnetwork.com/recipes/i...mb-recipe.html
> Anyone who doesnt like this doesnt like lamb!

Thanks for that. I've bookmarked it. I'll take your word that it's a
good one since you raise and eat lamb. I will try it IF I ever find
this in a store but I'm doubtful.

One more thing....do you have a good recipe for a mint sauce for the
lamb? I'll even make a bit of that on the side to try. Just with a
bite or two to start with.

"Gary" > wrote in message ...

> One more thing....do you have a good recipe for a mint sauce for the
> lamb? I'll even make a bit of that on the side to try. Just with a
> bite or two to start with.

I can only share my own recipe. Finely chopped mint mixed with a little
vinegar and a pinch of sugar. I use malt vinegar but that is my preference.

--
http://www.helpforheroes.org.uk/shop/

"Gary" wrote
>
>do you have a good recipe for a mint sauce for the lamb?

In a blender puree one cup of Mogan David Concord Grape wine with one
York Peppermint Patty... sip the puree while pureeing the lamb in the
Insinkerator.

On 2/3/2015 1:18 AM, sf wrote:
> On Mon, 2 Feb 2015 22:05:06 -0800, "Cheri" >
> wrote:
>
>>
>> "sf" > wrote in message
>> ...
>>
>>> I know you found shoulder chops a month or two ago, that's an
>>> economical cut. I think I'm going to inquire about breast of lamb
>>> (price matters) because I haven't seen breast of lamb or veal in
>>> years. They used to be very inexpensive and so wonderful to stuff.
>>
>> They had lamb breast on sale a month or so ago at S-Mart, but you're right,
>> I don't see it often anymore either.
>>
> You did? That gives me hope. Maybe if I start making noises about it
> at my grocery store, they'll order it sometime in the near future.
>
>
I need to look for/ask about lamb shanks! It's finally starting to feel
like Winter here (typical for my area). Braised lamb shanks or a stew
sounds good.

Jill

On 2/3/2015 8:47 AM, wrote:
> On Tue, 03 Feb 2015 07:06:46 -0500, Gary > wrote:
>
>> "Jeßus" wrote:
>>>
>>> From the little I know, it's just a historical quirk that lamb isn't
>>> more common in the U.S. It's a shame, because it's such a lovely meat
>>> and you have plenty of suitable land there to raise them.
>>
>> I googled the question this morning and this seems to explain the
>> shortage here in the US.
>>
>> http://www.npr.org/blogs/thesalt/201...sheep-declines
>
> It might explain it today but originally I believe people who wanted
> to raise sheep were condemned for other reasons - I am thinking early
> days of ranching, maybe late 1800s early 1900s.
>>
That's true. IIRC sheep pretty much eat grass right down to the dirt.
Cattle ranchers didn't want sheep around because they destroyed the
grazing land or something like that.

Jill

Brooklyn1 wrote:
>
> "Gary" wrote
> >
> >do you have a good recipe for a mint sauce for the lamb?
>
> In a blender puree one cup of Mogan David Concord Grape wine with one
> York Peppermint Patty... sip the puree while pureeing the lamb in the
> Insinkerator.

lol! very funny, you dumb butt! ;-D

"Cheri" wrote:
>
> They had lamb breast on sale a month or so ago at S-Mart.

Lambs have breasts... hmm, might change my mind.

On 2015-02-03 12:52 PM, Brooklyn1 wrote:
>
> "Cheri" wrote:
>>
>> They had lamb breast on sale a month or so ago at S-Mart.
>
> Lambs have breasts... hmm, might change my mind.
>
Udderly ridiculous.

On 2/3/2015 1:41 PM, Dave Smith wrote:
> On 2015-02-03 12:52 PM, Brooklyn1 wrote:
>>
>> "Cheri" wrote:
>>>
>>> They had lamb breast on sale a month or so ago at S-Mart.
>>
>> Lambs have breasts... hmm, might change my mind.
>>
> Udderly ridiculous.

It seems that a slider is any sort of mini-burger made with any meat you
like and I think I first noticed the term five years ago but I'm
probably unfashionably late :-)

--
Jim Silverton (Potomac, MD)

Extraneous "not." in Reply To.

On Tue, 03 Feb 2015 07:06:46 -0500, Gary > wrote:

> "Jeßus" wrote:
> >
> > From the little I know, it's just a historical quirk that lamb isn't
> > more common in the U.S. It's a shame, because it's such a lovely meat
> > and you have plenty of suitable land there to raise them.
>
> I googled the question this morning and this seems to explain the
> shortage here in the US.
>
> http://www.npr.org/blogs/thesalt/201...sheep-declines
>

They could try not jacking up the price so high.
>
> > Try getting some lamb shoulder or half a leg along with this recipe:
> > http://www.foodnetwork.com/recipes/i...mb-recipe.html
> > Anyone who doesnt like this doesnt like lamb!
>
> Thanks for that. I've bookmarked it. I'll take your word that it's a
> good one since you raise and eat lamb. I will try it IF I ever find
> this in a store but I'm doubtful.
>
> One more thing....do you have a good recipe for a mint sauce for the
> lamb? I'll even make a bit of that on the side to try. Just with a
> bite or two to start with.

Try chermoula. There are lots of recipes, this is the first one I
found - it's easy enough to make. If you don't like cilantro, leave
it out and substitute more parsley for less minty flavor. You can
also leave out the paprika and cumin. I don't think paprika is
necessary, but you know by now that I think a slight flavor of cumin
is very nice with lamb.

http://cottagelife.com/2330/blogs/mint-chermoula-recipe

Mint Chermoula

Zest and juice of 1 lemon
1/2 cup each finely chopped parsley, fresh coriander, and mint (125 ml
each)
2 cloves finely chopped garlic
1/2 cup olive oil (125 ml)
1 tsp each paprika and ground cumin (5 ml each)
salt to taste

Mix all ingredients
Makes about 1 1/2 cups (375 ml)

--
A kitchen without a cook is just a room

On 2015-02-03 1:56 PM, James Silverton wrote:

>>> Lambs have breasts... hmm, might change my mind.
>>>
>> Udderly ridiculous.
>
> It seems that a slider is any sort of mini-burger made with any meat you
> like and I think I first noticed the term five years ago but I'm
> probably unfashionably late :-)
>


I had the impression that they were named sliders because they were
small and usually ordered in multiples and slid down the gullet. It
seems that the origins are from the navy where the burger patties would
slide across the grill. At least, that is what is said in Wikipedia, and
if it is on the internet it is true.

On Tue, 03 Feb 2015 13:56:54 -0500, James Silverton
> wrote:

> It seems that a slider is any sort of mini-burger made with any meat you
> like and I think I first noticed the term five years ago but I'm
> probably unfashionably late :-)

Exactly. Unfortunately, a decent sized slider is about a quarter
pound. No wonder Americans are so fat!

One lamb slider, topped with tzatziki sauce and baby arugula on a
toasted pretzel slider bun. http://oi58.tinypic.com/otgms5.jpg

Yes, it was delicious.


--
A kitchen without a cook is just a room

On Mon, 02 Feb 2015 19:14:13 -0500, Dave Smith
> wrote:

>On 2015-02-02 19:03, wrote:
>
>> From the little I know, it's just a historical quirk that lamb isn't
>> more common in the U.S. It's a shame, because it's such a lovely meat
>> and you have plenty of suitable land there to raise them.
>
>
>I don't understand the historical quirk. The US and Canada are cultural
>mosaics. There are people there from all over the world. Some of them
>are from cultures were lamb is very popular, but they tend to be split
>on lamb. Some love it and some hate it.

This is what I had in mind:
http://en.wikipedia.org/wiki/Sheep_Wars

On Mon, 02 Feb 2015 20:16:35 -0400, wrote:

>On Tue, 03 Feb 2015 11:03:40 +1100, Jeßus > wrote:
>
>>On Mon, 02 Feb 2015 10:06:43 -0500, Gary > wrote:
>>
>>>"Jeßus" wrote:
>>>>
>>>> Gary wrote:
>>>> >Why do you UKer's insist on mint with lamb?. Sounds nasty to me.
>>>
>>>That's just me....I don't like mint other than in candy. I might make
>>>a batch someday just to give it a try. I always believe in try
>>>anything once.
>>>
>>>I only discovered lamb about a year or so ago. I saw a lamb chop that
>>>looked like a very marbled steak. I took it home and cooked it just
>>>like I would do to a steak and to me it was like steak++. I love it.
>>>Unfortunately, they rarely sell it here. I look every week and no
>>>luck...no luck in the last 2 months. :-(
>>
>>From the little I know, it's just a historical quirk that lamb isn't
>>more common in the U.S. It's a shame, because it's such a lovely meat
>>and you have plenty of suitable land there to raise them.
>>
>>Try getting some lamb shoulder or half a leg along with this recipe:
>>http://www.foodnetwork.com/recipes/i...mb-recipe.html
>>Anyone who doesnt like this doesnt like lamb!
>>
>I think it was because the ranchers did not want sheep on the land.
>They ran people with sheep off.

Yep, 'sheep wars' (according to wikipedia).

On Tue, 03 Feb 2015 07:06:46 -0500, Gary > wrote:

>"Jeßus" wrote:
>>
>> From the little I know, it's just a historical quirk that lamb isn't
>> more common in the U.S. It's a shame, because it's such a lovely meat
>> and you have plenty of suitable land there to raise them.
>
>I googled the question this morning and this seems to explain the
>shortage here in the US.
>
>http://www.npr.org/blogs/thesalt/201...sheep-declines

It does for the current situation at least. Hopefully things will
improve in the future.

>> Try getting some lamb shoulder or half a leg along with this recipe:
>> http://www.foodnetwork.com/recipes/i...mb-recipe.html
>> Anyone who doesnt like this doesnt like lamb!
>
>Thanks for that. I've bookmarked it. I'll take your word that it's a
>good one since you raise and eat lamb. I will try it IF I ever find
>this in a store but I'm doubtful.
>
>One more thing....do you have a good recipe for a mint sauce for the
>lamb? I'll even make a bit of that on the side to try. Just with a
>bite or two to start with.

Mine is much the same as lucretiaborgia has posted.

On Tuesday, February 3, 2015 at 11:52:12 AM UTC-6, Brooklyn1 wrote:
> "Cheri" wrote:
> >
> > They had lamb breast on sale a month or so ago at S-Mart.
>
> Lambs have breasts... hmm, might change my mind.

Ewes have mammaries, Sheldon. They might satisfy your inter-species desires.

--Bryan

On Mon, 02 Feb 2015 20:12:41 -0400, wrote:

>On Tue, 03 Feb 2015 10:54:47 +1100, Jeßus > wrote:
>
>>On Sun, 01 Feb 2015 20:45:27 -0400, wrote:
>
>>
>>Pork belly. Now there's something I used to have almost weekly, but
>>haven't had for some months now. Mum is coming down from the mainland
>>tomorrow to stay for a while and I know she loves pork belly cooked in
>>cider... It's on my shopping list now
>
>How do you cook it in cider ? I love cider. I usually score the
>belly well and leave it to get really dried out in the fridge. Then
>salt the skin well and cook in a very slow oven (on a rack so the fat
>drains a bit) until the crackling is well crackled.

I don't have a specific way as such as I tend to cook according to my
whim at the time (plus whatever ingredients I happen to have). But I
generally brown the belly (after scoring it) in a very large cast iron
Dutch oven, then I slow cook it with (alcoholic) home made cider and
some sliced apples... and usually some thyme as well. Maybe a little
sage too... Then let the liquid and apples reduce down to a gravy.
The crackling stays on the crisp side, so the liquid doesnt do much
harm to that.

If I had the time and inclination, I would brown it in the oven as you
do, as it does produce a better result for the crackling... but with
practice I've found I get a good result in the Dutch oven.

>>>I was also thinking there is a woman in the Annapolis Valley (about an
>>>hours drive from here) who has her own flock and she has them for
>>>their wool. She shears and spins the wool and has some lovely yarns.
>>>It crossed my mind to wonder what becomes of elderly sheep I have
>>>bought wool from her but somehow it seemed a bit crass to ask, you can
>>>see them grazing out the windows while you look for the wool you want
>>>
>>
>>I think it would be okay to ask her what happens to her older sheep.
>>It's something anyone who raises sheep has to deal with at some point
>>so unless she is unusual and sends them off to foster homes or
>>something, I'm sure she wouldn't regard it as crass to ask
>
>Yes, you're right of course. It was just all so pastoral it seemed
>inappropriate

The flock I keep near the house are like pets, they are so tame and
all have different personalities. One has to remind oneself that they
are lawnmowers/food sometimes

On Mon, 02 Feb 2015 22:38:16 -0500, Doris Night
> wrote:

>On Tue, 03 Feb 2015 10:54:47 +1100, Jeßus > wrote:
>
>>Pork belly. Now there's something I used to have almost weekly, but
>>haven't had for some months now. Mum is coming down from the mainland
>>tomorrow to stay for a while and I know she loves pork belly cooked in
>>cider... It's on my shopping list now
>
>Pork belly is something I can't seem to find here (Canada, Southern
>Ontario). DH and I watch My Kitchen Rules every year and I'm always
>practically drooling over the pork belly dishes I see on that show.

Good pork belly can be found in my nearest city, but you do need to go
to specialty places to find it. OTOH, one of the major supermarkets
here sells a form of pork belly - unfortunately they cut it into
strips for some reason.

There must be a delicatessen or specialty butcher near to you that can
help?

On Tue, 03 Feb 2015 09:38:47 -0400, wrote:

>On Mon, 02 Feb 2015 22:38:16 -0500, Doris Night
> wrote:
>
>>On Tue, 03 Feb 2015 10:54:47 +1100, Jeßus > wrote:
>>
>>>Pork belly. Now there's something I used to have almost weekly, but
>>>haven't had for some months now. Mum is coming down from the mainland
>>>tomorrow to stay for a while and I know she loves pork belly cooked in
>>>cider... It's on my shopping list now
>>
>>Pork belly is something I can't seem to find here (Canada, Southern
>>Ontario). DH and I watch My Kitchen Rules every year and I'm always
>>practically drooling over the pork belly dishes I see on that show.
>
>They do have it here in the stupidmarkets but stripped of the skin and
>already sliced up.
>Almost like bacon but thicker, salted or unsalted.

Yes, they do that in our supermarkets too. It's nice like that but it
ain't no 'pork belly'

On 2015-02-03 18:57, wrote:
> On Mon, 02 Feb 2015 19:14:13 -0500, Dave Smith
> > wrote:
>
>> On 2015-02-02 19:03, wrote:
>>
>>> From the little I know, it's just a historical quirk that lamb isn't
>>> more common in the U.S. It's a shame, because it's such a lovely meat
>>> and you have plenty of suitable land there to raise them.
>>
>>
>> I don't understand the historical quirk. The US and Canada are cultural
>> mosaics. There are people there from all over the world. Some of them
>> are from cultures were lamb is very popular, but they tend to be split
>> on lamb. Some love it and some hate it.
>
> This is what I had in mind:
> http://en.wikipedia.org/wiki/Sheep_Wars
>


That's interesting, but do you really think that the reason lamb is not
as popular here these days is the result of range wars over 100 years
ago? I am sure there are lots of land squabbles these days that no one
cares about, and people seem to prefer to be blissfully ignorant of the
legal battles some corporations have unleashed on farmers who found
their crops contaminated by GMO seeds.

On 2/3/2015 7:05 PM, wrote:
> On Wed, 04 Feb 2015 10:57:32 +1100, Jeßus > wrote:
>
>> On Mon, 02 Feb 2015 19:14:13 -0500, Dave Smith
>> > wrote:
>>
>>> On 2015-02-02 19:03, wrote:
>>>
>>>> From the little I know, it's just a historical quirk that lamb isn't
>>>> more common in the U.S. It's a shame, because it's such a lovely meat
>>>> and you have plenty of suitable land there to raise them.
>>>
>>>
>>> I don't understand the historical quirk. The US and Canada are cultural
>>> mosaics. There are people there from all over the world. Some of them
>>> are from cultures were lamb is very popular, but they tend to be split
>>> on lamb. Some love it and some hate it.
>>
>> This is what I had in mind:
>> http://en.wikipedia.org/wiki/Sheep_Wars
>
> That's definitely what I was thinking about.
>
Same here. Cattle ranchers did not want sheep in their territory.

Jill

On 2015-02-03 20:07, wrote:

>> That's interesting, but do you really think that the reason lamb is not
>> as popular here these days is the result of range wars over 100 years
>> ago? I am sure there are lots of land squabbles these days that no one
>> cares about, and people seem to prefer to be blissfully ignorant of the
>> legal battles some corporations have unleashed on farmers who found
>> their crops contaminated by GMO seeds.
>
> No, but I do think it accounts for why the NA mind is not predisposed
> towards consuming lamb.


My mother's family has roots in Scotland, Ireland, France and Germany,
and had been here since the mid 18th century and she loved lamb. My
father was the son of immigrants from England. He hated lamb. His
dislike of it seemed to have been the result of spending three years in
the UK during the war and having been fed too many meals of mutton.

On 2/3/2015 8:07 PM, wrote:
> On Tue, 03 Feb 2015 19:30:07 -0500, Dave Smith
> > wrote:
>
>>
>> That's interesting, but do you really think that the reason lamb is not
>> as popular here these days is the result of range wars over 100 years
>> ago? I am sure there are lots of land squabbles these days that no one
>> cares about, and people seem to prefer to be blissfully ignorant of the
>> legal battles some corporations have unleashed on farmers who found
>> their crops contaminated by GMO seeds.
>
> No, but I do think it accounts for why the NA mind is not predisposed
> towards consuming lamb.
>
All I know is I didn't grow up eating lamb. My first taste of lamb was
when I was 17 (out to dinner before the Senior prom). The waiter at
Paulette's in midtown Memphis said the special was grilled lamb kabobs.
I said what the heck, why not give it a try? Recognizing I was a lamb
neophyte, when he asked how I would like the lamb cooked he added sotto
voce: "You might prefer it medium rare." How right he was.

I see Paulettes restaurant is still around. They moved to downtown Memphis.

http://paulettes.net/menus

The restaurant was much smaller then and pretty fancy eating for teens
in 1977.

Jill

On Wed, 04 Feb 2015 11:25:33 +1100, Jeßus > wrote:

>On Mon, 02 Feb 2015 22:38:16 -0500, Doris Night
> wrote:
>
>>On Tue, 03 Feb 2015 10:54:47 +1100, Jeßus > wrote:
>>
>>>Pork belly. Now there's something I used to have almost weekly, but
>>>haven't had for some months now. Mum is coming down from the mainland
>>>tomorrow to stay for a while and I know she loves pork belly cooked in
>>>cider... It's on my shopping list now
>>
>>Pork belly is something I can't seem to find here (Canada, Southern
>>Ontario). DH and I watch My Kitchen Rules every year and I'm always
>>practically drooling over the pork belly dishes I see on that show.
>
>Good pork belly can be found in my nearest city, but you do need to go
>to specialty places to find it. OTOH, one of the major supermarkets
>here sells a form of pork belly - unfortunately they cut it into
>strips for some reason.
>
>There must be a delicatessen or specialty butcher near to you that can
>help?

I think I'd have to go to Toronto to find what I want. That's a 3-hour
drive.

Doris

On 2/3/2015 8:06 PM, wrote:
> I couldn't do it - a friend raised a steer one time and we all got
> friendly with Moo who would hang around our BBQs the first summer.
> Later in the depths of winter he served a particularly delicious steak
> and when he said it was Moo, I couldn't eat it

I got into a conversation not long ago with a young lady who works at a
nearby store. She told me her boyfriend wants them to raise chickens
and a cow. Eventually they'd go to slaughter and they'd have all that
meat. She said she couldn't do it. Ignorance is bliss. She said there
was no way she was going to raise "Bessie" and then come home and eat
Bessie burgers.

Jill

On Tue, 03 Feb 2015 21:06:33 -0400, wrote:

>On Wed, 04 Feb 2015 11:22:05 +1100, Jeßus > wrote:
>>
>>I don't have a specific way as such as I tend to cook according to my
>>whim at the time (plus whatever ingredients I happen to have). But I
>>generally brown the belly (after scoring it) in a very large cast iron
>>Dutch oven, then I slow cook it with (alcoholic) home made cider and
>>some sliced apples... and usually some thyme as well. Maybe a little
>>sage too... Then let the liquid and apples reduce down to a gravy.
>>The crackling stays on the crisp side, so the liquid doesnt do much
>>harm to that.
>
>I've a mind to try that = pork and an apple product, can't go far
>wrong~
>>
>>If I had the time and inclination, I would brown it in the oven as you
>>do, as it does produce a better result for the crackling... but with
>>practice I've found I get a good result in the Dutch oven.
>>
>>>>>I was also thinking there is a woman in the Annapolis Valley (about an
>>>>>hours drive from here) who has her own flock and she has them for
>>>>>their wool. She shears and spins the wool and has some lovely yarns.
>>>>>It crossed my mind to wonder what becomes of elderly sheep I have
>>>>>bought wool from her but somehow it seemed a bit crass to ask, you can
>>>>>see them grazing out the windows while you look for the wool you want
>>>>>
>>>>
>>>>I think it would be okay to ask her what happens to her older sheep.
>>>>It's something anyone who raises sheep has to deal with at some point
>>>>so unless she is unusual and sends them off to foster homes or
>>>>something, I'm sure she wouldn't regard it as crass to ask
>>>
>>>Yes, you're right of course. It was just all so pastoral it seemed
>>>inappropriate
>>
>>The flock I keep near the house are like pets, they are so tame and
>>all have different personalities. One has to remind oneself that they
>>are lawnmowers/food sometimes
>
>I couldn't do it - a friend raised a steer one time and we all got
>friendly with Moo who would hang around our BBQs the first summer.
>Later in the depths of winter he served a particularly delicious steak
>and when he said it was Moo, I couldn't eat it

It can be hard. I guess to an extent I play mind games with myself
when it comes to this. I remind myself that they've led a great life
and never had the stress of enduring an abattoir... or being
transported to one. They never see the end coming (nor does the flock
see anything) and I've always felt that if I couldn't kill and butcher
an animal, then I have no right to go to the shop and get my meat that
way.

On Tue, 03 Feb 2015 21:31:25 -0500, jmcquown >
wrote:

>On 2/3/2015 8:06 PM, wrote:
>> I couldn't do it - a friend raised a steer one time and we all got
>> friendly with Moo who would hang around our BBQs the first summer.
>> Later in the depths of winter he served a particularly delicious steak
>> and when he said it was Moo, I couldn't eat it
>
>I got into a conversation not long ago with a young lady who works at a
>nearby store. She told me her boyfriend wants them to raise chickens
>and a cow. Eventually they'd go to slaughter and they'd have all that
>meat. She said she couldn't do it. Ignorance is bliss. She said there
>was no way she was going to raise "Bessie" and then come home and eat
>Bessie burgers.

That would be a LOT of beef for two people!

I can't be bothered raising cattle, too many extra hassles and I
really only eat scotch fillet and porterhouse steaks anyway. I
realised fairly recently that I don't actually eat much beef aside
from the above cuts of steak anyway.

On Tue, 03 Feb 2015 21:29:18 -0500, Doris Night
> wrote:

>On Wed, 04 Feb 2015 11:25:33 +1100, Jeßus > wrote:
>
>>On Mon, 02 Feb 2015 22:38:16 -0500, Doris Night
> wrote:
>>
>>>On Tue, 03 Feb 2015 10:54:47 +1100, Jeßus > wrote:
>>>
>>>>Pork belly. Now there's something I used to have almost weekly, but
>>>>haven't had for some months now. Mum is coming down from the mainland
>>>>tomorrow to stay for a while and I know she loves pork belly cooked in
>>>>cider... It's on my shopping list now
>>>
>>>Pork belly is something I can't seem to find here (Canada, Southern
>>>Ontario). DH and I watch My Kitchen Rules every year and I'm always
>>>practically drooling over the pork belly dishes I see on that show.
>>
>>Good pork belly can be found in my nearest city, but you do need to go
>>to specialty places to find it. OTOH, one of the major supermarkets
>>here sells a form of pork belly - unfortunately they cut it into
>>strips for some reason.
>>
>>There must be a delicatessen or specialty butcher near to you that can
>>help?
>
>I think I'd have to go to Toronto to find what I want. That's a 3-hour
>drive.

Damn

On Tue, 03 Feb 2015 19:30:07 -0500, Dave Smith
> wrote:

>On 2015-02-03 18:57, wrote:
>> On Mon, 02 Feb 2015 19:14:13 -0500, Dave Smith
>> > wrote:
>>
>>> On 2015-02-02 19:03, wrote:
>>>
>>>> From the little I know, it's just a historical quirk that lamb isn't
>>>> more common in the U.S. It's a shame, because it's such a lovely meat
>>>> and you have plenty of suitable land there to raise them.
>>>
>>>
>>> I don't understand the historical quirk. The US and Canada are cultural
>>> mosaics. There are people there from all over the world. Some of them
>>> are from cultures were lamb is very popular, but they tend to be split
>>> on lamb. Some love it and some hate it.
>>
>> This is what I had in mind:
>> http://en.wikipedia.org/wiki/Sheep_Wars
>>
>
>That's interesting, but do you really think that the reason lamb is not
>as popular here these days is the result of range wars over 100 years
>ago?

I think it would be a contributing factor.

>I am sure there are lots of land squabbles these days that no one
>cares about, and people seem to prefer to be blissfully ignorant of the
>legal battles some corporations have unleashed on farmers who found
>their crops contaminated by GMO seeds.

Indeed. Don't get me started on that... it's disappointing that there
are so many so-called foodies on this group (and elsewhere) that
couldn't care less about the issue, nor understand how it directly
affects them.

On 2015-02-04 5:59 PM, wrote:

>> A shame everybody doesn't follow that principle. Not many people would
>> eat meat then. Especially lamb eating women would be rare.
>
> I don't know why you pick on lamb eating women, IMO I would think men
> eat far more meat than women. I find I am eating less and less, time
> was when I loved a nice, very rare, large steak, now a small one or I
> can't finish it.
>


I don't think it is so much the eating of lamb in particular but the
general attitude about killing and slaughtering. That used to be the
domain of the male of the species. The man would go out and hunt or
raise and slaughter the animals for meat. Some people like to distance
themselves from the process that produces the flesh that they like to eat.

On Wed, 04 Feb 2015 18:37:59 -0500, Dave Smith
> wrote:

>On 2015-02-04 5:59 PM, wrote:
>
>>> A shame everybody doesn't follow that principle. Not many people would
>>> eat meat then. Especially lamb eating women would be rare.
>>
>> I don't know why you pick on lamb eating women, IMO I would think men
>> eat far more meat than women. I find I am eating less and less, time
>> was when I loved a nice, very rare, large steak, now a small one or I
>> can't finish it.
>
>I don't think it is so much the eating of lamb in particular but the
>general attitude about killing and slaughtering. That used to be the
>domain of the male of the species. The man would go out and hunt or
>raise and slaughter the animals for meat. Some people like to distance
>themselves from the process that produces the flesh that they like to eat.

It's just conditioning and what people are accustomed to. I know
plenty of women here who have no problems butchering, or at least will
lend a hand with it. One big reward (if done right) is a quality you
rarely find from a shop, unless it's from a specialty butcher, and
even then...

> wrote in message
...
> On Thu, 05 Feb 2015 09:29:21 +1100, Bruce > wrote:
>
>>On Thu, 05 Feb 2015 09:15:59 +1100, Jeßus > wrote:
>>
>>>It can be hard. I guess to an extent I play mind games with myself
>>>when it comes to this. I remind myself that they've led a great life
>>>and never had the stress of enduring an abattoir... or being
>>>transported to one. They never see the end coming (nor does the flock
>>>see anything) and I've always felt that if I couldn't kill and butcher
>>>an animal, then I have no right to go to the shop and get my meat that
>>>way.
>>
>>A shame everybody doesn't follow that principle. Not many people would
>>eat meat then. Especially lamb eating women would be rare.
>
> I don't know why you pick on lamb eating women, IMO I would think men
> eat far more meat than women. I find I am eating less and less, time
> was when I loved a nice, very rare, large steak, now a small one or I
> can't finish it.

Hmm I took that to mean a 'lamb' eating a 'woman' <g>

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"Bruce" > wrote in message
...
> On Wed, 04 Feb 2015 18:59:11 -0400, wrote:
>
>>On Thu, 05 Feb 2015 09:29:21 +1100, Bruce > wrote:
>>
>>>On Thu, 05 Feb 2015 09:15:59 +1100, Jeßus > wrote:
>>>
>>>>It can be hard. I guess to an extent I play mind games with myself
>>>>when it comes to this. I remind myself that they've led a great life
>>>>and never had the stress of enduring an abattoir... or being
>>>>transported to one. They never see the end coming (nor does the flock
>>>>see anything) and I've always felt that if I couldn't kill and butcher
>>>>an animal, then I have no right to go to the shop and get my meat that
>>>>way.
>>>
>>>A shame everybody doesn't follow that principle. Not many people would
>>>eat meat then. Especially lamb eating women would be rare.
>>
>>I don't know why you pick on lamb eating women, IMO I would think men
>>eat far more meat than women. I find I am eating less and less, time
>>was when I loved a nice, very rare, large steak, now a small one or I
>>can't finish it.
>
> If we had to kill what we eat, not many people would eat meat.
> Especially women wouldn't eat lamb if they had to kill the animal
> first. No?

True for me. Hubby kills anything that is needed to be dealt with. I could
ever do it.

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"Bruce" > wrote in message
...
> On Wed, 04 Feb 2015 18:37:59 -0500, Dave Smith
> > wrote:
>
>>On 2015-02-04 5:59 PM, wrote:
>>
>>>> A shame everybody doesn't follow that principle. Not many people would
>>>> eat meat then. Especially lamb eating women would be rare.
>>>
>>> I don't know why you pick on lamb eating women, IMO I would think men
>>> eat far more meat than women. I find I am eating less and less, time
>>> was when I loved a nice, very rare, large steak, now a small one or I
>>> can't finish it.
>>>
>>
>>
>>I don't think it is so much the eating of lamb in particular but the
>>general attitude about killing and slaughtering. That used to be the
>>domain of the male of the species. The man would go out and hunt or
>>raise and slaughter the animals for meat. Some people like to distance
>>themselves from the process that produces the flesh that they like to eat.
>
> Yes, if the meat was looking at people as they pick it up in the
> supermarket, looking really hurt that is, there would be many more
> vegetarians.

Eldest granddaughter is in Hong Kong/Macau atm and she was telling us when
she went to market the chickens and fish are alive and they are killed to
order. She said the smell was indescribable and it wouldn't surprise me if
she hasn't become a vegetarian. The people she was staying was staying
with at first seemed to live mostly on noodles. She has moved now so I will
need to ask what she is eating now.


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> wrote in message
...
> On Thu, 5 Feb 2015 13:25:09 -0000, "Ophelia"
> > wrote:
>
>>
>>
> wrote in message
. ..
>>> On Thu, 05 Feb 2015 09:29:21 +1100, Bruce > wrote:
>>>
>>>>On Thu, 05 Feb 2015 09:15:59 +1100, Jeßus > wrote:
>>>>
>>>>>It can be hard. I guess to an extent I play mind games with myself
>>>>>when it comes to this. I remind myself that they've led a great life
>>>>>and never had the stress of enduring an abattoir... or being
>>>>>transported to one. They never see the end coming (nor does the flock
>>>>>see anything) and I've always felt that if I couldn't kill and butcher
>>>>>an animal, then I have no right to go to the shop and get my meat that
>>>>>way.
>>>>
>>>>A shame everybody doesn't follow that principle. Not many people would
>>>>eat meat then. Especially lamb eating women would be rare.
>>>
>>> I don't know why you pick on lamb eating women, IMO I would think men
>>> eat far more meat than women. I find I am eating less and less, time
>>> was when I loved a nice, very rare, large steak, now a small one or I
>>> can't finish it.
>>
>>Hmm I took that to mean a 'lamb' eating a 'woman' <g>
>
> Are you letting a certain person around here drag your mind down into
> the gutter ?

Heaven forfend ...

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"Bruce" > wrote in message
...
> On Thu, 5 Feb 2015 16:22:03 -0000, "Ophelia"
> > wrote:
>
>>
>>
>>"Bruce" > wrote in message
. ..
>>> On Wed, 04 Feb 2015 18:37:59 -0500, Dave Smith
>>> > wrote:
>>>
>>>>On 2015-02-04 5:59 PM, wrote:
>>>>
>>>>>> A shame everybody doesn't follow that principle. Not many people
>>>>>> would
>>>>>> eat meat then. Especially lamb eating women would be rare.
>>>>>
>>>>> I don't know why you pick on lamb eating women, IMO I would think men
>>>>> eat far more meat than women. I find I am eating less and less, time
>>>>> was when I loved a nice, very rare, large steak, now a small one or I
>>>>> can't finish it.
>>>>>
>>>>
>>>>
>>>>I don't think it is so much the eating of lamb in particular but the
>>>>general attitude about killing and slaughtering. That used to be the
>>>>domain of the male of the species. The man would go out and hunt or
>>>>raise and slaughter the animals for meat. Some people like to distance
>>>>themselves from the process that produces the flesh that they like to
>>>>eat.
>>>
>>> Yes, if the meat was looking at people as they pick it up in the
>>> supermarket, looking really hurt that is, there would be many more
>>> vegetarians.
>>
>>Eldest granddaughter is in Hong Kong/Macau atm and she was telling us when
>>she went to market the chickens and fish are alive and they are killed to
>>order. She said the smell was indescribable and it wouldn't surprise me
>>if
>>she hasn't become a vegetarian. The people she was staying was staying
>>with at first seemed to live mostly on noodles. She has moved now so I
>>will
>>need to ask what she is eating now.
>
> At least it's a guarantee of freshness

Yersss ... *shudder*

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