I have a recipe I want to try from "La Cuisine - Everyday French Home
Cooking" by Francoise Bernard. It calls for 4 veal cutlets. Where/how
do you get them? Buy and slice veal leg myself and hammer it out, or
what? Similarly I'm not quite sure how one manages to get chicken or
pork cutlets either.

I snooped around at various stores, particularly those that claim great
meat deparments (locally Stater Bros. has that reputation), but came up
with almost nothing. Finally hit pay dirt (via phone) at a Whole Foods
that says they always have veal cutlets on hand, but they're a bit of a
shlep from my house.

A local Persian/Middle-eastern chain has a significant meat department
(Wholesome Choice), they had a couple of veal shanks, nothing more. I
doubt I can find veal in most any configuration at local supermarkets.
I guess it's passe?

I picked up some smallish (though not particularly thinnish) pork loins
and intend to try with that but assume they'll be a little large for
what I think of (thought of as a kid) as a cutlet, per se. I have no
bona-fide meat hammer, and have my doubts it would be a useful purchase.

Any views on cutlets?

On 05/09/2015 12:59 PM, gtr wrote:
> I have a recipe I want to try from "La Cuisine - Everyday French Home
> Cooking" by Francoise Bernard. It calls for 4 veal cutlets. Where/how
> do you get them? Buy and slice veal leg myself and hammer it out, or
> what? Similarly I'm not quite sure how one manages to get chicken or
> pork cutlets either.
>
> I snooped around at various stores, particularly those that claim great
> meat deparments (locally Stater Bros. has that reputation), but came up
> with almost nothing. Finally hit pay dirt (via phone) at a Whole Foods
> that says they always have veal cutlets on hand, but they're a bit of a
> shlep from my house.
>
> A local Persian/Middle-eastern chain has a significant meat department
> (Wholesome Choice), they had a couple of veal shanks, nothing more. I
> doubt I can find veal in most any configuration at local supermarkets. I
> guess it's passe?
>
> I picked up some smallish (though not particularly thinnish) pork loins
> and intend to try with that but assume they'll be a little large for
> what I think of (thought of as a kid) as a cutlet, per se. I have no
> bona-fide meat hammer, and have my doubts it would be a useful purchase.
>
> Any views on cutlets?
>
You might be luckier in the next couple of months when some ranchers
send surplus calves to market rather than feed them over the winter.
Graham

On 05/09/2015 1:16 PM, wrote:
> On Sat, 5 Sep 2015 11:59:38 -0700, gtr > wrote:
>
>> I have a recipe I want to try from "La Cuisine - Everyday French Home
>> Cooking" by Francoise Bernard. It calls for 4 veal cutlets. Where/how
>> do you get them? Buy and slice veal leg myself and hammer it out, or
>> what? Similarly I'm not quite sure how one manages to get chicken or
>> pork cutlets either.
>>
>> I snooped around at various stores, particularly those that claim great
>> meat deparments (locally Stater Bros. has that reputation), but came up
>> with almost nothing. Finally hit pay dirt (via phone) at a Whole Foods
>> that says they always have veal cutlets on hand, but they're a bit of a
>> shlep from my house.
>>
>> A local Persian/Middle-eastern chain has a significant meat department
>> (Wholesome Choice), they had a couple of veal shanks, nothing more. I
>> doubt I can find veal in most any configuration at local supermarkets.
>> I guess it's passe?
>>
>> I picked up some smallish (though not particularly thinnish) pork loins
>> and intend to try with that but assume they'll be a little large for
>> what I think of (thought of as a kid) as a cutlet, per se. I have no
>> bona-fide meat hammer, and have my doubts it would be a useful purchase.
>>
>> Any views on cutlets?
>
> Veal cutlets would be very pricy - personally I can't see paying the
> price for meat with a very mild flavour that you then proceed to dress
> up. Same can be done with other, cheaper, meats.
>
In the UK they push "rose veal", i.e, the calves have not been badly
treated or bled to death to get the pale meat.
Graham

gtr wrote:
> I have a recipe I want to try from "La Cuisine - Everyday French Home
> Cooking" by Francoise Bernard. It calls for 4 veal cutlets. Where/how
> do you get them? Buy and slice veal leg myself and hammer it out, or
> what? Similarly I'm not quite sure how one manages to get chicken or
> pork cutlets either.

Two words - Sprouts, Costco.

https://www.sprouts.com/

On 9/5/2015 2:59 PM, gtr wrote:
> I have a recipe I want to try from "La Cuisine - Everyday French Home
> Cooking" by Francoise Bernard. It calls for 4 veal cutlets. Where/how
> do you get them? Buy and slice veal leg myself and hammer it out, or
> what? Similarly I'm not quite sure how one manages to get chicken or
> pork cutlets either.
>
> I snooped around at various stores, particularly those that claim great
> meat deparments (locally Stater Bros. has that reputation), but came up
> with almost nothing. Finally hit pay dirt (via phone) at a Whole Foods
> that says they always have veal cutlets on hand, but they're a bit of a
> shlep from my house.
>

I hardly ever see them in the stores, probably due to the high price
good ones fetch. Substitute chicken breast of thin cuts of pork loin.
You can pound them thin if you like.

graham wrote:
>>
>> Any views on cutlets?
>>
> You might be luckier in the next couple of months when some ranchers
> send surplus calves to market rather than feed them over the winter.
> Graham


Not this year:

http://www.bloomberg.com/news/articl...artly-to-blame

The percentage of U.S. homes using their barbecue grill for a main meal
in a typical two-week period slipped to 35 percent last year from 40
percent in 2009, according to market researcher NPD Group Inc.
Contributing factors include soaring beef prices and the Polar Vortex,
which forced people indoors, said Darren Seifer, a New York-based food
and beverage analyst at NPD.

As any meat eater who’s been near a supermarket in the past few years
will know, beef prices have climbed almost inexorably. Boneless sirloin
steak reached a record $8.84 a pound in June, government data show,
following a decline in the size of the U.S. cattle herd.
Steak now accounts for 21 percent of dinners on the grill at home,
compared with 32 percent in 1985, and burgers are also less popular,
according to NPD. Unsurprisingly, people have switched to cheaper meat.
In July, consumers bought 15 percent more pork than a year earlier,
according to the National Pork Board, an industry group encouraging
grillers to choose chops over steak.
With wholesale pork prices down 16 percent from last year, supermarkets
are also getting in on the act, said Altin Kalo, an analyst at Steiner
Consulting Group in Manchester, New Hampshire.
“The availability has been there, and retailers could secure them at
good price points and at nice margins,” Kalo said. “That seems to be the
focus on Labor Day: More pork and less beef.”

On 05/09/2015 1:35 PM, Ed Pawlowski wrote:
> On 9/5/2015 2:59 PM, gtr wrote:
>> I have a recipe I want to try from "La Cuisine - Everyday French Home
>> Cooking" by Francoise Bernard. It calls for 4 veal cutlets. Where/how
>> do you get them? Buy and slice veal leg myself and hammer it out, or
>> what? Similarly I'm not quite sure how one manages to get chicken or
>> pork cutlets either.
>>
>> I snooped around at various stores, particularly those that claim great
>> meat deparments (locally Stater Bros. has that reputation), but came up
>> with almost nothing. Finally hit pay dirt (via phone) at a Whole Foods
>> that says they always have veal cutlets on hand, but they're a bit of a
>> shlep from my house.
>>
>
> I hardly ever see them in the stores, probably due to the high price
> good ones fetch. Substitute chicken breast of thin cuts of pork loin.
> You can pound them thin if you like.
>
An impecunious Jewish friend, going through a divorce from hell, fed her
kids pork, telling them it was veal.
Graham

On 2015-09-05 19:16:17 +0000, said:

> On Sat, 5 Sep 2015 11:59:38 -0700, gtr > wrote:
>
>> I have a recipe I want to try from "La Cuisine - Everyday French Home
>> Cooking" by Francoise Bernard. It calls for 4 veal cutlets. Where/how
>> do you get them? Buy and slice veal leg myself and hammer it out, or
>> what? Similarly I'm not quite sure how one manages to get chicken or
>> pork cutlets either.
>>
>> I snooped around at various stores, particularly those that claim great
>> meat deparments (locally Stater Bros. has that reputation), but came up
>> with almost nothing. Finally hit pay dirt (via phone) at a Whole Foods
>> that says they always have veal cutlets on hand, but they're a bit of a
>> shlep from my house.
>>
>> A local Persian/Middle-eastern chain has a significant meat department
>> (Wholesome Choice), they had a couple of veal shanks, nothing more. I
>> doubt I can find veal in most any configuration at local supermarkets.
>> I guess it's passe?
>>
>> I picked up some smallish (though not particularly thinnish) pork loins
>> and intend to try with that but assume they'll be a little large for
>> what I think of (thought of as a kid) as a cutlet, per se. I have no
>> bona-fide meat hammer, and have my doubts it would be a useful purchase.
>>
>> Any views on cutlets?
>
> Veal cutlets would be very pricy - personally I can't see paying the
> price for meat with a very mild flavour that you then proceed to dress
> up. Same can be done with other, cheaper, meats.

Fine: Remove the word "veal" from above and consider chicken, pork or
tofu--it's reallyt they *cutlet* that's my primary concern, veal is
secondary.

On Sat, 5 Sep 2015 11:59:38 -0700, gtr > wrote:

>I have a recipe I want to try from "La Cuisine - Everyday French Home
>Cooking" by Francoise Bernard. It calls for 4 veal cutlets. Where/how
>do you get them? Buy and slice veal leg myself and hammer it out, or
>what? Similarly I'm not quite sure how one manages to get chicken or
>pork cutlets either.
>
>I snooped around at various stores, particularly those that claim great
>meat deparments (locally Stater Bros. has that reputation), but came up
>with almost nothing. Finally hit pay dirt (via phone) at a Whole Foods
>that says they always have veal cutlets on hand, but they're a bit of a
>shlep from my house.
>
>A local Persian/Middle-eastern chain has a significant meat department
>(Wholesome Choice), they had a couple of veal shanks, nothing more. I
>doubt I can find veal in most any configuration at local supermarkets.
>I guess it's passe?
>
>I picked up some smallish (though not particularly thinnish) pork loins
>and intend to try with that but assume they'll be a little large for
>what I think of (thought of as a kid) as a cutlet, per se. I have no
>bona-fide meat hammer, and have my doubts it would be a useful purchase.
>
>Any views on cutlets?

Sliced, NEVER pounded.

gtr wrote in rec.food.cooking:

> I have a recipe I want to try from "La Cuisine - Everyday French Home
> Cooking" by Francoise Bernard. It calls for 4 veal cutlets.
> Where/how do you get them? Buy and slice veal leg myself and hammer
> it out, or what? Similarly I'm not quite sure how one manages to get
> chicken or pork cutlets either.
>
> I snooped around at various stores, particularly those that claim
> great meat deparments (locally Stater Bros. has that reputation), but
> came up with almost nothing. Finally hit pay dirt (via phone) at a
> Whole Foods that says they always have veal cutlets on hand, but
> they're a bit of a shlep from my house.
>
> A local Persian/Middle-eastern chain has a significant meat
> department (Wholesome Choice), they had a couple of veal shanks,
> nothing more. I doubt I can find veal in most any configuration at
> local supermarkets. I guess it's passe?
>
> I picked up some smallish (though not particularly thinnish) pork
> loins and intend to try with that but assume they'll be a little
> large for what I think of (thought of as a kid) as a cutlet, per se.
> I have no bona-fide meat hammer, and have my doubts it would be a
> useful purchase.
>
> Any views on cutlets?

Well, they are thinner cuts. My option would be to get a pork loin and
have them cut to as close to 1/3 inch as they can (thinner acceptable).
Most reasonably level upscale stores have a cutting department and do
that sort of thing for free (even if you never knew to ask, yes they
do). They won't be able to recut one already cut, but you can have a
whole or 1/2 loin cut down (vacuum seal the rest in usable portions for
your needs for the next 2-3 months).

This should work well enough to try the recipe without going broke.

Carol

--

Brooklyn1 wrote:
>> I have no
>> bona-fide meat hammer, and have my doubts it would be a useful purchase.
>>
>> Any views on cutlets?
>
> Sliced, NEVER pounded.
>

Ditto!

la voz del norte wrote:
>Brooklyn1 wrote:

>>> I have no
>>> bona-fide meat hammer, and have my doubts it would be a useful purchase.
>>>
>>> Any views on cutlets?
>>
>> Sliced, NEVER pounded.
>
>Ditto!

If you tell your butcher that you intend to pound his veal he won't
sell you any... good veal is expensive, pounding absolutely ruins
it... ruins any meat. It's really easy to slice cutlets, all you need
is a *sharp* knife... practice on chicken breasts or boneless pork
loin. Notice the butcher's hand lightly pressing down, and how gently
he slices, no pressure exerted whatsoever, a properly sharpened blade
works without help:
https://www.youtube.com/watch?v=70V_5C5zXxM

In article <201509051159381905-xxx@yyyzzz>, says...
>
> I have a recipe I want to try from "La Cuisine - Everyday French Home
> Cooking" by Francoise Bernard. It calls for 4 veal cutlets. Where/how
> do you get them? Buy and slice veal leg myself and hammer it out, or
> what? Similarly I'm not quite sure how one manages to get chicken or
> pork cutlets either.
>
> I snooped around at various stores, particularly those that claim great
> meat deparments (locally Stater Bros. has that reputation), but came up
> with almost nothing. Finally hit pay dirt (via phone) at a Whole Foods
> that says they always have veal cutlets on hand, but they're a bit of a
> shlep from my house.
>
> A local Persian/Middle-eastern chain has a significant meat department
> (Wholesome Choice), they had a couple of veal shanks, nothing more. I
> doubt I can find veal in most any configuration at local supermarkets.
> I guess it's passe?
>
> I picked up some smallish (though not particularly thinnish) pork loins
> and intend to try with that but assume they'll be a little large for
> what I think of (thought of as a kid) as a cutlet, per se. I have no
> bona-fide meat hammer, and have my doubts it would be a useful purchase.
>
> Any views on cutlets?

Only that veal is nothing like pork

Janet UK

gtr > wrote:

> I have a recipe I want to try from "La Cuisine - Everyday French Home
> Cooking" by Francoise Bernard. It calls for 4 veal cutlets. Where/how
> do you get them? Buy and slice veal leg myself and hammer it out, or
> what?

I regard any translated recipe book that does not include the original
names of the dishes as basically unusable. In this case, the "veal
cutlets" are presumably côtes or côtelettes de veau, premières or
secondes, as the case may be (though this is not always specified). The
equivalent American cuts would be veal loin or rib chops.

For French recipes in English translation, La Bonne Cuisine de Madame E.
Saint-Ange, translated by Paul Aratow, is exemplary (but I still felt
compelled to obtain the original 1927 edition), and Mastering the Art of
French Cooking by Child, Bertholle and Beck is also highly recommended.

Victor

So, I'm thinking that milanesa is essentially a beef cutlet. No?

On Sat, 5 Sep 2015 11:59:38 -0700, gtr > wrote:

>I have a recipe I want to try from "La Cuisine - Everyday French Home
>Cooking" by Francoise Bernard. It calls for 4 veal cutlets. Where/how
>do you get them? Buy and slice veal leg myself and hammer it out, or
>what? Similarly I'm not quite sure how one manages to get chicken or
>pork cutlets either.
>
>I snooped around at various stores, particularly those that claim great
>meat deparments (locally Stater Bros. has that reputation), but came up
>with almost nothing. Finally hit pay dirt (via phone) at a Whole Foods
>that says they always have veal cutlets on hand, but they're a bit of a
>shlep from my house.
>
>A local Persian/Middle-eastern chain has a significant meat department
>(Wholesome Choice), they had a couple of veal shanks, nothing more. I
>doubt I can find veal in most any configuration at local supermarkets.
>I guess it's passe?
>
>I picked up some smallish (though not particularly thinnish) pork loins
>and intend to try with that but assume they'll be a little large for
>what I think of (thought of as a kid) as a cutlet, per se. I have no
>bona-fide meat hammer, and have my doubts it would be a useful purchase.
>
>Any views on cutlets?

If I had a baby pig, I would name it Cutlet!! YUM!! Pork cutlets!!

I'd not hold anything Whole Paycheck tells you on the phone with
anything worth anything, all they want is YOUR MONEY!!

John Kuthe...

On 9/7/2015 2:56 PM, John Kuthe wrote:
> If I had a baby pig, I would name it Cutlet!! YUM!! Pork cutlets!!

http://www.southernfriedscience.com/?p=13808

A teacup pig (or a micro pig, nano pig, or any of a half dozen
variations of “small”) is supposedly a tiny pig breed. Some breeders
claim that their pigs only reach up to 30 pounds in weight. Combined
with the intelligence and sociability that pigs possess, it would seem
that teacup pigs should make a perfect pet. There is only one problem:
there’s no such thing as a teacup pig.

To be clear, there are pigs that are unusually small and it is possible
to selectively breed smaller and smaller pigs. There can be adult pigs
that are truly tiny. Even so there is no currently recognized breed of
teacup pigs. The “teacup” classification refers to size, not to a
particular breed. Because there is no established “pure” teacup breed,
the size of the parent is not a good predictor of the size of the
offspring. That size rage of 20 to 300 pounds is a pretty hefty gamble.

So what happens to a teacup pig once it reaches full size? Most owners
are expecting a pet roughly equivalent to a small dog, not a
highly-intelligent, very social, 300 pound pig. The cost of care is
often prohibitive, finding vets can be challenging, and many properties
are not zoned for livestock, which still includes specialty pig breed.
Responsible, though misguided, owners return them to the breeder, but
many pet pigs end up abandoned or dumped at local animal shelters.
Several teacup pig rescue programs have emerged in the last few years to
deal with the teacup pig problem.

"Shalako" > wrote in message ...
> On 9/7/2015 2:56 PM, John Kuthe wrote:
>> If I had a baby pig, I would name it Cutlet!! YUM!! Pork cutlets!!
>
> http://www.southernfriedscience.com/?p=13808
>
> A teacup pig (or a micro pig, nano pig, or any of a half dozen variations
> of “small”) is supposedly a tiny pig breed. Some breeders claim that their
> pigs only reach up to 30 pounds in weight. Combined with the intelligence
> and sociability that pigs possess, it would seem that teacup pigs should
> make a perfect pet. There is only one problem: there’s no such thing as a
> teacup pig.
>
> To be clear, there are pigs that are unusually small and it is possible to
> selectively breed smaller and smaller pigs. There can be adult pigs that
> are truly tiny. Even so there is no currently recognized breed of teacup
> pigs. The “teacup” classification refers to size, not to a particular
> breed. Because there is no established “pure” teacup breed, the size of
> the parent is not a good predictor of the size of the offspring. That size
> rage of 20 to 300 pounds is a pretty hefty gamble.
>
> So what happens to a teacup pig once it reaches full size? Most owners are
> expecting a pet roughly equivalent to a small dog, not a
> highly-intelligent, very social, 300 pound pig. The cost of care is often
> prohibitive, finding vets can be challenging, and many properties are not
> zoned for livestock, which still includes specialty pig breed.
> Responsible, though misguided, owners return them to the breeder, but many
> pet pigs end up abandoned or dumped at local animal shelters. Several
> teacup pig rescue programs have emerged in the last few years to deal with
> the teacup pig problem.

I have a freezer, and I am here to help.

On 9/7/2015 4:10 PM, taxed and spent wrote:
> "Shalako" > wrote in message ...
>> On 9/7/2015 2:56 PM, John Kuthe wrote:
>>> If I had a baby pig, I would name it Cutlet!! YUM!! Pork cutlets!!
>>
>> http://www.southernfriedscience.com/?p=13808
>>
>> A teacup pig (or a micro pig, nano pig, or any of a half dozen variations
>> of “small”) is supposedly a tiny pig breed. Some breeders claim that their
>> pigs only reach up to 30 pounds in weight. Combined with the intelligence
>> and sociability that pigs possess, it would seem that teacup pigs should
>> make a perfect pet. There is only one problem: there’s no such thing as a
>> teacup pig.
>>
>> To be clear, there are pigs that are unusually small and it is possible to
>> selectively breed smaller and smaller pigs. There can be adult pigs that
>> are truly tiny. Even so there is no currently recognized breed of teacup
>> pigs. The “teacup” classification refers to size, not to a particular
>> breed. Because there is no established “pure” teacup breed, the size of
>> the parent is not a good predictor of the size of the offspring. That size
>> rage of 20 to 300 pounds is a pretty hefty gamble.
>>
>> So what happens to a teacup pig once it reaches full size? Most owners are
>> expecting a pet roughly equivalent to a small dog, not a
>> highly-intelligent, very social, 300 pound pig. The cost of care is often
>> prohibitive, finding vets can be challenging, and many properties are not
>> zoned for livestock, which still includes specialty pig breed.
>> Responsible, though misguided, owners return them to the breeder, but many
>> pet pigs end up abandoned or dumped at local animal shelters. Several
>> teacup pig rescue programs have emerged in the last few years to deal with
>> the teacup pig problem.
>
> I have a freezer, and I am here to help.
>
>
LOL!

I kinda though it might end up that way...

;-)

On 9/7/2015 10:56 AM, John Kuthe wrote:
> On Sat, 5 Sep 2015 11:59:38 -0700, gtr > wrote:
>
>> I have a recipe I want to try from "La Cuisine - Everyday French Home
>> Cooking" by Francoise Bernard. It calls for 4 veal cutlets. Where/how
>> do you get them? Buy and slice veal leg myself and hammer it out, or
>> what? Similarly I'm not quite sure how one manages to get chicken or
>> pork cutlets either.
>>
>> I snooped around at various stores, particularly those that claim great
>> meat deparments (locally Stater Bros. has that reputation), but came up
>> with almost nothing. Finally hit pay dirt (via phone) at a Whole Foods
>> that says they always have veal cutlets on hand, but they're a bit of a
>> shlep from my house.
>>
>> A local Persian/Middle-eastern chain has a significant meat department
>> (Wholesome Choice), they had a couple of veal shanks, nothing more. I
>> doubt I can find veal in most any configuration at local supermarkets.
>> I guess it's passe?
>>
>> I picked up some smallish (though not particularly thinnish) pork loins
>> and intend to try with that but assume they'll be a little large for
>> what I think of (thought of as a kid) as a cutlet, per se. I have no
>> bona-fide meat hammer, and have my doubts it would be a useful purchase.
>>
>> Any views on cutlets?
>
> If I had a baby pig, I would name it Cutlet!! YUM!! Pork cutlets!!
>
> I'd not hold anything Whole Paycheck tells you on the phone with
> anything worth anything, all they want is YOUR MONEY!!
>
> John Kuthe...
>

I know a guy that cooks pigs in imus i.e., holes in the ground. He once
had a wedding for two guys and he told them he'd cook a smallish pig for
them but he needed them to be there when the pig went into the ground
and when it came out. They didn't show up when the pig came out.

When they did arrive they said "is that all there is?" This was the
reason he wanted them present at the unearthing: so they wouldn't imply
the crew had swiped some pig meat. Evidently a whole pig yields only
around 30% meat.

Anyway, the guy said they didn't care for kalua pig anyway. What they
went crazy for was roast baby pigs. Whoo boy, he made that sound just
wonderful. My guess I ain't going to be eating that anytime soon, if
ever. That's just sad.

On 9/7/2015 4:39 PM, dsi1 wrote:
> What they went crazy for was roast baby pigs. Whoo boy, he made that
> sound just wonderful.


Ya know...if veal is considered ok...

I mean it can't be any worse than that, yes?

On 2015-09-07 20:56:16 +0000, John Kuthe said:

> I'd not hold anything Whole Paycheck tells you on the phone with
> anything worth anything, all they want is YOUR MONEY!!

Unlike WalMart, Von's and Ralph's who just want our love...

On 9/7/2015 12:44 PM, Shalako wrote:
> On 9/7/2015 4:39 PM, dsi1 wrote:
>> What they went crazy for was roast baby pigs. Whoo boy, he made that
>> sound just wonderful.
>
>
> Ya know...if veal is considered ok...
>
> I mean it can't be any worse than that, yes?

This guy was a pig farmer, and a prawn farmer, and a taro farmer. He's
probably into a lot of other things but those are the major points. He
told his wife before they were married that there was two things she had
to accept. Number one was that his pigs would always come first. Second,
she had to have a bowl of poi for him on the table every night. What a
guy! Luckily, his wife loved farming too.

He set up a prawn farm up in the mountains which was fed with streams
from the mountain. This allowed him to grow large, crunchy prawns. He
fed them high protein chicken feed from Canada which means that he could
harvest more frequently than the competition. All the babies were
supplied by the state free of charge. He did that for 5 years and it was
a great deal for him. That all ended when the farm was covered in a
landslid. The state offered to write him a check for $50,000 to rebuild
but that was not nearly enough. A major problem was that he couldn't
work out a way to transport all that dirt off his land.

I don't have any problem with roast suckling pig - excepting of course,
how the heck am I gonna get my paws on one of those babies!

dsi1 wrote:
>
> I don't have any problem with roast suckling pig - excepting of course,
> how the heck am I gonna get my paws on one of those babies!


Yabbut...now I'm hungry for fresh prawns!

;-)

On 9/8/2015 3:37 PM, dsi1 wrote:
> On 9/7/2015 12:44 PM, s on one of those babies!
>
>
Mmmm hmmm...

Ayup...

On 9/9/2015 5:41 AM, Arthur Rochford Manby wrote:
> On 9/8/2015 3:37 PM, dsi1 wrote:
>> On 9/7/2015 12:44 PM, s on one of those babies!
>>
>>
> Mmmm hmmm...
>
> Ayup...
>
Mmmm hmmm...

Ayup...

On Tuesday, September 8, 2015 at 5:51:46 AM UTC-10, Arthur Rochford Manby wrote:
> dsi1 wrote:
> >
> > I don't have any problem with roast suckling pig - excepting of course,
> > how the heck am I gonna get my paws on one of those babies!
>
>
> Yabbut...now I'm hungry for fresh prawns!
>
> ;-)

The guy used fresh, clean, mountain water for his prawn tank. Most prawn farmers are growing prawns in tanks at sea level and recycling the dirty water. He also had green frogs and catfish in the tanks. Beats the heck out of me how they got in the tank. He would toss the frogs until his daughter told him the people actually ate those things so he started selling them to Tamashiro Market.

He said the mountain came down on the property at around 10 in the morning. It's a good thing he and his wife weren't there because it would have taken quite a while to find their bodies. I'd probably just stick a couple of crosses on top of that pile of dirt.

dsi1 wrote:
> On Tuesday, September 8, 2015 at 5:51:46 AM UTC-10, Arthur Rochford Manby wrote:
>> dsi1 wrote:
>>>
>>> I don't have any problem with roast suckling pig - excepting of course,
>>> how the heck am I gonna get my paws on one of those babies!
>>
>>
>> Yabbut...now I'm hungry for fresh prawns!
>>
>> ;-)
>
> The guy used fresh, clean, mountain water for his prawn tank. Most prawn farmers are growing prawns in tanks at
> sea level and recycling the dirty water. He also had green frogs and catfish in the tanks. Beats the heck out of
> me how they got in the tank. He would toss the frogs until his daughter told him the people actually ate those
? things so he started selling them to Tamashiro Market.

One smart entrepreneur he was...

> He said the mountain came down on the property at around 10 in the morning. It's a good thing he and his wife
> weren't there because it would have taken quite a while to find their bodies. I'd probably just stick a couple of
> crosses on top of that pile of dirt.

Luck is a wonderful thing to have, even when it seems not so great.

On Tuesday, September 8, 2015 at 1:00:25 PM UTC-10, Arthur Rochford Manby wrote:
> dsi1 wrote:
> > On Tuesday, September 8, 2015 at 5:51:46 AM UTC-10, Arthur Rochford Manby wrote:
> >> dsi1 wrote:
> >>>
> >>> I don't have any problem with roast suckling pig - excepting of course,
> >>> how the heck am I gonna get my paws on one of those babies!
> >>
> >>
> >> Yabbut...now I'm hungry for fresh prawns!
> >>
> >> ;-)
> >
> > The guy used fresh, clean, mountain water for his prawn tank. Most prawn farmers are growing prawns in tanks at
> > sea level and recycling the dirty water. He also had green frogs and catfish in the tanks. Beats the heck out of
> > me how they got in the tank. He would toss the frogs until his daughter told him the people actually ate those
> ? things so he started selling them to Tamashiro Market.
>
> One smart entrepreneur he was...
>
> > He said the mountain came down on the property at around 10 in the morning. It's a good thing he and his wife
> > weren't there because it would have taken quite a while to find their bodies. I'd probably just stick a couple of
> > crosses on top of that pile of dirt.
>
> Luck is a wonderful thing to have, even when it seems not so great.

My guess is that a landslide is nature's way of telling folks to move on out. I used to live next to a steep, crumbly, hillside. Hoo boy, that's a bit worrisome. It had a heck of a view though. That's nature for you: it's most beautiful side can kill you.

dsi1 wrote:

>> Luck is a wonderful thing to have, even when it seems not so great.
>
> My guess is that a landslide is nature's way of telling folks to move on out. I used to live next to a steep,
> crumbly, hillside. Hoo boy, that's a bit worrisome. It had a heck of a view
though. That's nature for you: it's
> most beautiful side can kill you.

This is true on land or by sea.

Nature is like petting a tiger, powerful but unpredictable.

On 9/10/2015 1:58 AM, Arthur Rochford Manby wrote:
> dsi1 wrote:
>
>>> Luck is a wonderful thing to have, even when it seems not so great.
>
> Nature is like petting a turbot, powerful but sexual.
>
Mmmm hmmm...

Ayup...