My wife cooked a braised dish tonight and miscalculated on the time so
we ended up eating a lot earlier than we usually do, but that is okay
because I was hungry,it was delicious, and I did not have to do
anything. We had lamb shanks with caramelized onions, one of my
signature dishes on the RFC web site.

http://recfoodcooking.org/sigs/Dave%...%20Onions.html


We had not had this one in years because somewhere along the line I
started braising them in beer, which was a lot easier and very tasty.
Having this dish tonight was an eye opener, I had almost forgotten how
good they are done this way.

On 3/7/2021 6:06 PM, Dave Smith wrote:
> My wife cooked a braised dish tonight and miscalculated on the time so
> we ended up eating a lot earlier than we usually do, but that is okay
> because I was hungry,it was delicious, and I did not have to do
> anything. We had lamb shanks with caramelized onions, one of my
> signature dishes on the RFC web site.
>
> http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>
Looks very nice.

> We had not had this one in years because somewhere along the line I
> started braising them in beer, which was a lot easier and very tasty.
> Having this dish tonight was an eye opener, I had almost forgotten how
> good they are done this way.
>
I'm glad you enjoyed it. It's a bit more fuss than I do but that photo
looked like a holiday meal given the table decor well as the quantities.

I looked for lamb shanks when I was shopping last Thursday, no luck.

Jill

On Sun, 7 Mar 2021 18:17:36 -0500, jmcquown >
wrote:

>On 3/7/2021 6:06 PM, Dave Smith wrote:
>> My wife cooked a braised dish tonight and miscalculated on the time so
>> we ended up eating a lot earlier than we usually do, but that is okay
>> because I was hungry,it was delicious, and I did not have to do
>> anything. We had lamb shanks with caramelized onions, one of my
>> signature dishes on the RFC web site.
>>
>> http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>>
>Looks very nice.
>
>> We had not had this one in years because somewhere along the line I
>> started braising them in beer, which was a lot easier and very tasty.
>> Having this dish tonight was an eye opener, I had almost forgotten how
>> good they are done this way.
>>
>I'm glad you enjoyed it. It's a bit more fuss than I do but that photo
>looked like a holiday meal given the table decor well as the quantities.
>
>I looked for lamb shanks when I was shopping last Thursday, no luck.
>
>Jill

I'm sure it was good but in that photo it wasn't easy to see the food,
mostly all I could see was some decor... that's okay, I'm not
interested in seeing lamb, good it's not smell o'pictures. We had
beef pot roast.

On 2021-03-07 7:22 p.m., Sheldon Martin wrote:
> On Sun, 7 Mar 2021 18:17:36 -0500, jmcquown >

>>> We had not had this one in years because somewhere along the line I
>>> started braising them in beer, which was a lot easier and very tasty.
>>> Having this dish tonight was an eye opener, I had almost forgotten how
>>> good they are done this way.
>>>
>> I'm glad you enjoyed it. It's a bit more fuss than I do but that photo
>> looked like a holiday meal given the table decor well as the quantities.
>>
>> I looked for lamb shanks when I was shopping last Thursday, no luck.
>>
>> Jill
>
> I'm sure it was good but in that photo it wasn't easy to see the food,
> mostly all I could see was some decor... that's okay, I'm not
> interested in seeing lamb, good it's not smell o'pictures. We had
> beef pot roast.
>

You could not have seen it because, according to you, I don't cook
because I never post pictures of any of the things I have cooked. Your
comment is true to form and explains why people don't bother posting
photos only to have you negative comments.

On Sunday, March 7, 2021 at 1:06:50 PM UTC-10, Dave Smith wrote:
> My wife cooked a braised dish tonight and miscalculated on the time so
> we ended up eating a lot earlier than we usually do, but that is okay
> because I was hungry,it was delicious, and I did not have to do
> anything. We had lamb shanks with caramelized onions, one of my
> signature dishes on the RFC web site.
>
> http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>
>
> We had not had this one in years because somewhere along the line I
> started braising them in beer, which was a lot easier and very tasty.
> Having this dish tonight was an eye opener, I had almost forgotten how
> good they are done this way.

My kids have ordered braised lamb shanks in restaurants a couple of times. That's surprising because our clan doesn't eat lamb. It's likely that the lamb shank was a humble piece of meat that got trendy. That's not good, cost wise when humble cuts make it big.

https://photos.app.goo.gl/E8BgrGKxAQwXNBij8

On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
> wrote:

>My wife cooked a braised dish tonight and miscalculated on the time so
>we ended up eating a lot earlier than we usually do, but that is okay
>because I was hungry,it was delicious, and I did not have to do
>anything. We had lamb shanks with caramelized onions, one of my
>signature dishes on the RFC web site.
>
>http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>
>
>We had not had this one in years because somewhere along the line I
>started braising them in beer, which was a lot easier and very tasty.
>Having this dish tonight was an eye opener, I had almost forgotten how
>good they are done this way.

Dekicious! I'd eat that any day of the week.
Janet US

On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
wrote:

>On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
> wrote:
>
>>My wife cooked a braised dish tonight and miscalculated on the time so
>>we ended up eating a lot earlier than we usually do, but that is okay
>>because I was hungry,it was delicious, and I did not have to do
>>anything. We had lamb shanks with caramelized onions, one of my
>>signature dishes on the RFC web site.
>>
>>http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>>
>>
>>We had not had this one in years because somewhere along the line I
>>started braising them in beer, which was a lot easier and very tasty.
>>Having this dish tonight was an eye opener, I had almost forgotten how
>>good they are done this way.
>
>Dekicious! I'd eat that any day of the week.
>Janet US

We had lamb shanks with a decent frequency when we were kids. I think
they were considered a cheaper cut back in ancient times- all the
better to feed 4 hungry kids. They are rather pricey now and I go for
rack or shoulder chops instead.

On Sun, 7 Mar 2021 16:38:17 -0800 (PST), dsi1 >
wrote:

>On Sunday, March 7, 2021 at 1:06:50 PM UTC-10, Dave Smith wrote:
>> My wife cooked a braised dish tonight and miscalculated on the time so
>> we ended up eating a lot earlier than we usually do, but that is okay
>> because I was hungry,it was delicious, and I did not have to do
>> anything. We had lamb shanks with caramelized onions, one of my
>> signature dishes on the RFC web site.
>>
>> http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>>
>>
>> We had not had this one in years because somewhere along the line I
>> started braising them in beer, which was a lot easier and very tasty.
>> Having this dish tonight was an eye opener, I had almost forgotten how
>> good they are done this way.
>
>My kids have ordered braised lamb shanks in restaurants a couple of times.
>That's surprising because our clan doesn't eat lamb.

Goes to show that even your generalisations about your own children
are incorrect.

--
The real Bruce posts with Eternal September

On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
wrote:

>On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
> wrote:
>
>>My wife cooked a braised dish tonight and miscalculated on the time so
>>we ended up eating a lot earlier than we usually do, but that is okay
>>because I was hungry,it was delicious, and I did not have to do
>>anything. We had lamb shanks with caramelized onions, one of my
>>signature dishes on the RFC web site.
>>
>>http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>>
>>
>>We had not had this one in years because somewhere along the line I
>>started braising them in beer, which was a lot easier and very tasty.
>>Having this dish tonight was an eye opener, I had almost forgotten how
>>good they are done this way.
>
>Dekicious! I'd eat that any day of the week.

I guess you hate animals if you even want to eat their babies any day
of the week.

--
The real Bruce posts with Eternal September

On Sunday, March 7, 2021 at 3:08:07 PM UTC-10, Bruce wrote:
> On Sun, 7 Mar 2021 16:38:17 -0800 (PST), dsi1 >
> wrote:
> >On Sunday, March 7, 2021 at 1:06:50 PM UTC-10, Dave Smith wrote:
> >> My wife cooked a braised dish tonight and miscalculated on the time so
> >> we ended up eating a lot earlier than we usually do, but that is okay
> >> because I was hungry,it was delicious, and I did not have to do
> >> anything. We had lamb shanks with caramelized onions, one of my
> >> signature dishes on the RFC web site.
> >>
> >> http://recfoodcooking.org/sigs/Dave%...%20Onions.html
> >>
> >>
> >> We had not had this one in years because somewhere along the line I
> >> started braising them in beer, which was a lot easier and very tasty.
> >> Having this dish tonight was an eye opener, I had almost forgotten how
> >> good they are done this way.
> >
> >My kids have ordered braised lamb shanks in restaurants a couple of times.
> >That's surprising because our clan doesn't eat lamb.
> Goes to show that even your generalisations about your own children
> are incorrect.
>
> --
> The real Bruce posts with Eternal September

I suppose my generalizations about my kids are more valid than your generalizations about America and Americans i.e., all my knowledge about them isn't stuff I've read on the internet.

On Sun, 7 Mar 2021 17:16:36 -0800 (PST), dsi1 >
wrote:

>On Sunday, March 7, 2021 at 3:08:07 PM UTC-10, Bruce wrote:
>> On Sun, 7 Mar 2021 16:38:17 -0800 (PST), dsi1 >
>> wrote:
>> >>
>> >> We had not had this one in years because somewhere along the line I
>> >> started braising them in beer, which was a lot easier and very tasty.
>> >> Having this dish tonight was an eye opener, I had almost forgotten how
>> >> good they are done this way.
>> >
>> >My kids have ordered braised lamb shanks in restaurants a couple of times.
>> >That's surprising because our clan doesn't eat lamb.
>> Goes to show that even your generalisations about your own children
>> are incorrect.
>>
>> --
>> The real Bruce posts with Eternal September
>
>I suppose my generalizations about my kids are more valid than your generalizations about America and Americans i.e., all my knowledge about them isn't stuff I've read on the internet.

My statements about Americans are the result of conscientious
investigation.

--
The real Bruce posts with Eternal September

On Sunday, March 7, 2021 at 4:12:57 PM UTC-10, Bruce wrote:
> On Sun, 7 Mar 2021 17:16:36 -0800 (PST), dsi1 >
> wrote:
>
> >On Sunday, March 7, 2021 at 3:08:07 PM UTC-10, Bruce wrote:
> >> On Sun, 7 Mar 2021 16:38:17 -0800 (PST), dsi1 >
> >> wrote:
> >> >>
> >> >> We had not had this one in years because somewhere along the line I
> >> >> started braising them in beer, which was a lot easier and very tasty.
> >> >> Having this dish tonight was an eye opener, I had almost forgotten how
> >> >> good they are done this way.
> >> >
> >> >My kids have ordered braised lamb shanks in restaurants a couple of times.
> >> >That's surprising because our clan doesn't eat lamb.
> >> Goes to show that even your generalisations about your own children
> >> are incorrect.
> >>
> >> --
> >> The real Bruce posts with Eternal September
> >

> >I suppose my generalizations about my kids are more valid than your generalizations about America and Americans i.e., all my knowledge about them isn't stuff I've read on the internet.
> My statements about Americans are the result of conscientious
> investigation.
> --
> The real Bruce posts with Eternal September

The internet is good, yes?

On Sun, 7 Mar 2021 16:38:17 -0800 (PST), dsi1 >
wrote:

>On Sunday, March 7, 2021 at 1:06:50 PM UTC-10, Dave Smith wrote:
>> My wife cooked a braised dish tonight and miscalculated on the time so
>> we ended up eating a lot earlier than we usually do, but that is okay
>> because I was hungry,it was delicious, and I did not have to do
>> anything. We had lamb shanks with caramelized onions, one of my
>> signature dishes on the RFC web site.
>>
>> http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>>
>>
>> We had not had this one in years because somewhere along the line I
>> started braising them in beer, which was a lot easier and very tasty.
>> Having this dish tonight was an eye opener, I had almost forgotten how
>> good they are done this way.
>
>My kids have ordered braised lamb shanks in restaurants a couple of times. That's surprising because our clan doesn't eat lamb.

How the **** would you know what your 'clan' does and doesn't eat?
What an arrogant control freak.

John Kuthe, Better than you...

On Sun, 07 Mar 2021 19:52:01 -0500, Boron Elgar
> wrote:

>On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
>wrote:
>
>>On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
> wrote:
>>
>>>My wife cooked a braised dish tonight and miscalculated on the time so
>>>we ended up eating a lot earlier than we usually do, but that is okay
>>>because I was hungry,it was delicious, and I did not have to do
>>>anything. We had lamb shanks with caramelized onions, one of my
>>>signature dishes on the RFC web site.
>>>
>>>http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>>>
>>>
>>>We had not had this one in years because somewhere along the line I
>>>started braising them in beer, which was a lot easier and very tasty.
>>>Having this dish tonight was an eye opener, I had almost forgotten how
>>>good they are done this way.
>>
>>Dekicious! I'd eat that any day of the week.
>>Janet US
>
>We had lamb shanks with a decent frequency when we were kids. I think
>they were considered a cheaper cut back in ancient times- all the
>better to feed 4 hungry kids. They are rather pricey now and I go for
>rack or shoulder chops instead.

A lot of the meats we ate back then have been discovered and now are
pricey.
Janet US

On 3/7/2021 7:22 PM, Sheldon Martin wrote:
> On Sun, 7 Mar 2021 18:17:36 -0500, jmcquown >
> wrote:
>
>> On 3/7/2021 6:06 PM, Dave Smith wrote:
>>> My wife cooked a braised dish tonight and miscalculated on the time so
>>> we ended up eating a lot earlier than we usually do, but that is okay
>>> because I was hungry,it was delicious, and I did not have to do
>>> anything. We had lamb shanks with caramelized onions, one of my
>>> signature dishes on the RFC web site.
>>>
>>> http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>>>
>> Looks very nice.
>>
>>> We had not had this one in years because somewhere along the line I
>>> started braising them in beer, which was a lot easier and very tasty.
>>> Having this dish tonight was an eye opener, I had almost forgotten how
>>> good they are done this way.
>>>
>> I'm glad you enjoyed it. It's a bit more fuss than I do but that photo
>> looked like a holiday meal given the table decor well as the quantities.
>>
>> I looked for lamb shanks when I was shopping last Thursday, no luck.
>>
>> Jill
>
> I'm sure it was good but in that photo it wasn't easy to see the food,
> mostly all I could see was some decor... that's okay, I'm not
> interested in seeing lamb, good it's not smell o'pictures. We had
> beef pot roast.
>
It was a really old picture anyway.

On 08/03/2021 00:38, dsi1 wrote:
> On Sunday, March 7, 2021 at 1:06:50 PM UTC-10, Dave Smith wrote:
>> My wife cooked a braised dish tonight and miscalculated on the time so
>> we ended up eating a lot earlier than we usually do, but that is okay
>> because I was hungry,it was delicious, and I did not have to do
>> anything. We had lamb shanks with caramelized onions, one of my
>> signature dishes on the RFC web site.
>>
>> http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>>
>>
>> We had not had this one in years because somewhere along the line I
>> started braising them in beer, which was a lot easier and very tasty.
>> Having this dish tonight was an eye opener, I had almost forgotten how
>> good they are done this way.
>
> My kids have ordered braised lamb shanks in restaurants a couple of times. That's surprising because our clan doesn't eat lamb. It's likely that the lamb shank was a humble piece of meat that got trendy. That's not good, cost wise when humble cuts make it big.
>
> https://photos.app.goo.gl/E8BgrGKxAQwXNBij8
>

=====


I can't eat lamb any more! Too many lambs in the fields around us

In article >,
says...
>
> On Sun, 07 Mar 2021 19:52:01 -0500, Boron Elgar
> > wrote:
>
> >On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
> >wrote:
> >
> >>On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
> > wrote:
> >>
> >>>My wife cooked a braised dish tonight and miscalculated on the time so
> >>>we ended up eating a lot earlier than we usually do, but that is okay
> >>>because I was hungry,it was delicious, and I did not have to do
> >>>anything. We had lamb shanks with caramelized onions, one of my
> >>>signature dishes on the RFC web site.
> >>>
> >>>http://recfoodcooking.org/sigs/Dave%...%20Onions.html
> >>>
> >>>
> >>>We had not had this one in years because somewhere along the line I
> >>>started braising them in beer, which was a lot easier and very tasty.
> >>>Having this dish tonight was an eye opener, I had almost forgotten how
> >>>good they are done this way.
> >>
> >>Dekicious! I'd eat that any day of the week.
> >>Janet US
> >
> >We had lamb shanks with a decent frequency when we were kids. I think
> >they were considered a cheaper cut back in ancient times- all the
> >better to feed 4 hungry kids. They are rather pricey now and I go for
> >rack or shoulder chops instead.
>
> A lot of the meats we ate back then have been discovered and now are
> pricey.
> Janet US

Look what happened to oxtail :-( and beef cheek, lambs kidneys, rolled
lamb shoulder, pork belly, rabbit. Hell, I remember when butchers used
to GIVE AWAY beef bones for free.

Janet UK

Bruce wrote:
> I guess you hate animals if you even want to eat their babies any day
> of the week.

I know a guy that kills and eats chicken babies most days of the week.
In his mind, they don't count as babies until they hatch and turn cute.

On Sun, 07 Mar 2021 23:19:46 -0700, US Janet >
wrote:

>On Sun, 07 Mar 2021 19:52:01 -0500, Boron Elgar
> wrote:
>
>>On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
>>wrote:
>>
>>>On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
> wrote:
>>>
>>>>My wife cooked a braised dish tonight and miscalculated on the time so
>>>>we ended up eating a lot earlier than we usually do, but that is okay
>>>>because I was hungry,it was delicious, and I did not have to do
>>>>anything. We had lamb shanks with caramelized onions, one of my
>>>>signature dishes on the RFC web site.
>>>>
>>>>http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>>>>
>>>>
>>>>We had not had this one in years because somewhere along the line I
>>>>started braising them in beer, which was a lot easier and very tasty.
>>>>Having this dish tonight was an eye opener, I had almost forgotten how
>>>>good they are done this way.
>>>
>>>Dekicious! I'd eat that any day of the week.
>>>Janet US
>>
>>We had lamb shanks with a decent frequency when we were kids. I think
>>they were considered a cheaper cut back in ancient times- all the
>>better to feed 4 hungry kids. They are rather pricey now and I go for
>>rack or shoulder chops instead.
>
>A lot of the meats we ate back then have been discovered and now are
>pricey.
>Janet US


A lot of meats we ate back then make Millennials or younger blanch in
horror- liver, tongue, heart, lung...my mother made all of those.

On Mon, 8 Mar 2021 12:45:36 -0000, Janet > wrote:

>In article >,
says...
>>
>> On Sun, 07 Mar 2021 19:52:01 -0500, Boron Elgar
>> > wrote:
>>
>> >On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
>> >wrote:
>> >
>> >>On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
>> > wrote:
>> >>
>> >>>My wife cooked a braised dish tonight and miscalculated on the time so
>> >>>we ended up eating a lot earlier than we usually do, but that is okay
>> >>>because I was hungry,it was delicious, and I did not have to do
>> >>>anything. We had lamb shanks with caramelized onions, one of my
>> >>>signature dishes on the RFC web site.
>> >>>
>> >>>http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>> >>>
>> >>>
>> >>>We had not had this one in years because somewhere along the line I
>> >>>started braising them in beer, which was a lot easier and very tasty.
>> >>>Having this dish tonight was an eye opener, I had almost forgotten how
>> >>>good they are done this way.
>> >>
>> >>Dekicious! I'd eat that any day of the week.
>> >>Janet US
>> >
>> >We had lamb shanks with a decent frequency when we were kids. I think
>> >they were considered a cheaper cut back in ancient times- all the
>> >better to feed 4 hungry kids. They are rather pricey now and I go for
>> >rack or shoulder chops instead.
>>
>> A lot of the meats we ate back then have been discovered and now are
>> pricey.
>> Janet US
>
> Look what happened to oxtail :-( and beef cheek, lambs kidneys, rolled
>lamb shoulder, pork belly, rabbit. Hell, I remember when butchers used
>to GIVE AWAY beef bones for free.
>
> Janet UK
>

OOO- kidney! I forgot about that.

Whenever my mother would get what she called "soup meat" (probably
flanken or chuck) from the butcher, marrow bones were always included
for free.
>

On Monday, March 8, 2021 at 10:51:46 AM UTC-5, Boron Elgar wrote:
> On Sun, 07 Mar 2021 23:19:46 -0700, US Janet >
> wrote:
>
> >On Sun, 07 Mar 2021 19:52:01 -0500, Boron Elgar
> > wrote:
> >
> >>On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
> >>wrote:
> >>
> >>>On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
> > wrote:
> >>>
> >>>>My wife cooked a braised dish tonight and miscalculated on the time so
> >>>>we ended up eating a lot earlier than we usually do, but that is okay
> >>>>because I was hungry,it was delicious, and I did not have to do
> >>>>anything. We had lamb shanks with caramelized onions, one of my
> >>>>signature dishes on the RFC web site.
> >>>>
> >>>>http://recfoodcooking.org/sigs/Dave%...%20Onions.html
> >>>>
> >>>>
> >>>>We had not had this one in years because somewhere along the line I
> >>>>started braising them in beer, which was a lot easier and very tasty.
> >>>>Having this dish tonight was an eye opener, I had almost forgotten how
> >>>>good they are done this way.
> >>>
> >>>Dekicious! I'd eat that any day of the week.
> >>>Janet US
> >>
> >>We had lamb shanks with a decent frequency when we were kids. I think
> >>they were considered a cheaper cut back in ancient times- all the
> >>better to feed 4 hungry kids. They are rather pricey now and I go for
> >>rack or shoulder chops instead.
> >
> >A lot of the meats we ate back then have been discovered and now are
> >pricey.
> >Janet US
> A lot of meats we ate back then make Millennials or younger blanch in
> horror- liver, tongue, heart, lung...my mother made all of those.

Back then must be farther back than I can remember. The only offal I
remember is when we roasted a turkey: gizzard for my mother, heart for
me, liver for the cat. Oh, and my mother was also fond of chicken livers
dusted with a little flour and fried in butter (more likely margarine), but
I never ate that.

This was Detroit suburbs in the 1960s and 1970s.

Cindy Hamilton

On Mon, 8 Mar 2021 12:45:36 -0000, Janet wrote:

> In article >,
> says...
>>
>> On Sun, 07 Mar 2021 19:52:01 -0500, Boron Elgar
>> > wrote:
>>
>>>On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
>>>wrote:
>>>
>>>>On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
> wrote:
>>>>
>>>>>My wife cooked a braised dish tonight and miscalculated on the time so
>>>>>we ended up eating a lot earlier than we usually do, but that is okay
>>>>>because I was hungry,it was delicious, and I did not have to do
>>>>>anything. We had lamb shanks with caramelized onions, one of my
>>>>>signature dishes on the RFC web site.
>>>>>
>>>>>http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>>>>>
>>>>>
>>>>>We had not had this one in years because somewhere along the line I
>>>>>started braising them in beer, which was a lot easier and very tasty.
>>>>>Having this dish tonight was an eye opener, I had almost forgotten how
>>>>>good they are done this way.
>>>>
>>>>Dekicious! I'd eat that any day of the week.
>>>>Janet US
>>>
>>>We had lamb shanks with a decent frequency when we were kids. I think
>>>they were considered a cheaper cut back in ancient times- all the
>>>better to feed 4 hungry kids. They are rather pricey now and I go for
>>>rack or shoulder chops instead.
>>
>> A lot of the meats we ate back then have been discovered and now are
>> pricey.
>> Janet US
>
> Look what happened to oxtail :-( and beef cheek, lambs kidneys, rolled
> lamb shoulder, pork belly, rabbit. Hell, I remember when butchers used
> to GIVE AWAY beef bones for free.
>
> Janet UK
>

Also pig's fry (mix of offal). Apparently, EU regs stopped butchers selling
that.

On Mon, 08 Mar 2021 10:51:39 -0500, Boron Elgar wrote:

> On Sun, 07 Mar 2021 23:19:46 -0700, US Janet >
> wrote:
>
>>On Sun, 07 Mar 2021 19:52:01 -0500, Boron Elgar
> wrote:
>>
>>>On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
>>>wrote:
>>>
>>>>On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
> wrote:
>>>>
>>>>>My wife cooked a braised dish tonight and miscalculated on the time so
>>>>>we ended up eating a lot earlier than we usually do, but that is okay
>>>>>because I was hungry,it was delicious, and I did not have to do
>>>>>anything. We had lamb shanks with caramelized onions, one of my
>>>>>signature dishes on the RFC web site.
>>>>>
>>>>>http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>>>>>
>>>>>
>>>>>We had not had this one in years because somewhere along the line I
>>>>>started braising them in beer, which was a lot easier and very tasty.
>>>>>Having this dish tonight was an eye opener, I had almost forgotten how
>>>>>good they are done this way.
>>>>
>>>>Dekicious! I'd eat that any day of the week.
>>>>Janet US
>>>
>>>We had lamb shanks with a decent frequency when we were kids. I think
>>>they were considered a cheaper cut back in ancient times- all the
>>>better to feed 4 hungry kids. They are rather pricey now and I go for
>>>rack or shoulder chops instead.
>>
>>A lot of the meats we ate back then have been discovered and now are
>>pricey.
>>Janet US
>
>
> A lot of meats we ate back then make Millennials or younger blanch in
> horror- liver, tongue, heart, lung...my mother made all of those.

Pressed tongue - ooooh, luverly:-) Haven't seen that in years.
I occasionally buy veal liver, flash fry it in butter and eat with bread
and nothing else.

On Monday, March 8, 2021 at 2:28:06 AM UTC-10, Ophelia wrote:
> On 08/03/2021 00:38, dsi1 wrote:
> > On Sunday, March 7, 2021 at 1:06:50 PM UTC-10, Dave Smith wrote:
> >> My wife cooked a braised dish tonight and miscalculated on the time so
> >> we ended up eating a lot earlier than we usually do, but that is okay
> >> because I was hungry,it was delicious, and I did not have to do
> >> anything. We had lamb shanks with caramelized onions, one of my
> >> signature dishes on the RFC web site.
> >>
> >> http://recfoodcooking.org/sigs/Dave%...%20Onions.html
> >>
> >>
> >> We had not had this one in years because somewhere along the line I
> >> started braising them in beer, which was a lot easier and very tasty.
> >> Having this dish tonight was an eye opener, I had almost forgotten how
> >> good they are done this way.
> >
> > My kids have ordered braised lamb shanks in restaurants a couple of times. That's surprising because our clan doesn't eat lamb. It's likely that the lamb shank was a humble piece of meat that got trendy. That's not good, cost wise when humble cuts make it big.
> >
> > https://photos.app.goo.gl/E8BgrGKxAQwXNBij8
> >
> =====
>
>
> I can't eat lamb any more! Too many lambs in the fields around us

Those critters are so cute! I cooked up some beef cheeks recently. It could be popular in the future so the price will probably be on the rise. I wasn't too crazy about it. I suppose that's a good thing.
https://www.recipetineats.com/slow-c...e-beef-cheeks/

On Mon, 8 Mar 2021 08:12:06 -0800 (PST), Cindy Hamilton
> wrote:

>On Monday, March 8, 2021 at 10:51:46 AM UTC-5, Boron Elgar wrote:

>> A lot of meats we ate back then make Millennials or younger blanch in
>> horror- liver, tongue, heart, lung...my mother made all of those.
>
>Back then must be farther back than I can remember. The only offal I
>remember is when we roasted a turkey: gizzard for my mother, heart for
>me, liver for the cat. Oh, and my mother was also fond of chicken livers
>dusted with a little flour and fried in butter (more likely margarine), but
>I never ate that.

I used to love chicken livers. A nice challenge for fake meat
producers.

--
The real Bruce posts with Eternal September

On Mon, 8 Mar 2021 09:29:23 -0500, Gary > wrote:

> Bruce wrote:
>> I guess you hate animals if you even want to eat their babies any day
>> of the week.
>
>I know a guy that kills and eats chicken babies most days of the week.
>In his mind, they don't count as babies until they hatch and turn cute.

I know a guy who's in his 60s, but talks like a 10 year old.

--
The real Bruce posts with Eternal September

On Monday, March 8, 2021 at 10:51:46 AM UTC-5, Boron Elgar wrote:
> On Sun, 07 Mar 2021 23:19:46 -0700, US Janet >
> wrote:
>
> >On Sun, 07 Mar 2021 19:52:01 -0500, Boron Elgar
> > wrote:
> >
> >>On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
> >>wrote:
> >>
> >>>On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
> > wrote:
> >>>
> >>>>My wife cooked a braised dish tonight and miscalculated on the time so
> >>>>we ended up eating a lot earlier than we usually do, but that is okay
> >>>>because I was hungry,it was delicious, and I did not have to do
> >>>>anything. We had lamb shanks with caramelized onions, one of my
> >>>>signature dishes on the RFC web site.
> >>>>
> >>>>http://recfoodcooking.org/sigs/Dave%...%20Onions.html
> >>>>
> >>>>
> >>>>We had not had this one in years because somewhere along the line I
> >>>>started braising them in beer, which was a lot easier and very tasty.
> >>>>Having this dish tonight was an eye opener, I had almost forgotten how
> >>>>good they are done this way.
> >>>
> >>>Dekicious! I'd eat that any day of the week.
> >>>Janet US
> >>
> >>We had lamb shanks with a decent frequency when we were kids. I think
> >>they were considered a cheaper cut back in ancient times- all the
> >>better to feed 4 hungry kids. They are rather pricey now and I go for
> >>rack or shoulder chops instead.
> >
> >A lot of the meats we ate back then have been discovered and now are
> >pricey.
> >Janet US
>
> A lot of meats we ate back then make Millennials or younger blanch in
> horror- liver, tongue, heart, lung...my mother made all of those.

I wonder if they ever even learned to read books.

On Mon, 8 Mar 2021 10:42:56 -0800 (PST), bruce bowser
> wrote:

>On Monday, March 8, 2021 at 10:51:46 AM UTC-5, Boron Elgar wrote:
>> On Sun, 07 Mar 2021 23:19:46 -0700, US Janet >
>> wrote:
>>
>> >On Sun, 07 Mar 2021 19:52:01 -0500, Boron Elgar
>> > wrote:
>> >
>> >>On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
>> >>wrote:
>> >>
>> >>>On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
>> > wrote:
>> >>>
>> >>>>My wife cooked a braised dish tonight and miscalculated on the time so
>> >>>>we ended up eating a lot earlier than we usually do, but that is okay
>> >>>>because I was hungry,it was delicious, and I did not have to do
>> >>>>anything. We had lamb shanks with caramelized onions, one of my
>> >>>>signature dishes on the RFC web site.
>> >>>>
>> >>>>http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>> >>>>
>> >>>>
>> >>>>We had not had this one in years because somewhere along the line I
>> >>>>started braising them in beer, which was a lot easier and very tasty.
>> >>>>Having this dish tonight was an eye opener, I had almost forgotten how
>> >>>>good they are done this way.
>> >>>
>> >>>Dekicious! I'd eat that any day of the week.
>> >>>Janet US
>> >>
>> >>We had lamb shanks with a decent frequency when we were kids. I think
>> >>they were considered a cheaper cut back in ancient times- all the
>> >>better to feed 4 hungry kids. They are rather pricey now and I go for
>> >>rack or shoulder chops instead.
>> >
>> >A lot of the meats we ate back then have been discovered and now are
>> >pricey.
>> >Janet US
>>
>> A lot of meats we ate back then make Millennials or younger blanch in
>> horror- liver, tongue, heart, lung...my mother made all of those.
>
>I wonder if they ever even learned to read books.

Oh- you're an expert on cooking books?

On Monday, March 8, 2021 at 1:50:07 PM UTC-5, Boron Elgar wrote:
> On Mon, 8 Mar 2021 10:42:56 -0800 (PST), bruce bowser
> > wrote:
>
> >On Monday, March 8, 2021 at 10:51:46 AM UTC-5, Boron Elgar wrote:
> >> On Sun, 07 Mar 2021 23:19:46 -0700, US Janet >
> >> wrote:
> >>
> >> >On Sun, 07 Mar 2021 19:52:01 -0500, Boron Elgar
> >> > wrote:
> >> >
> >> >>On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
> >> >>wrote:
> >> >>
> >> >>>On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
> >> > wrote:
> >> >>>
> >> >>>>My wife cooked a braised dish tonight and miscalculated on the time so
> >> >>>>we ended up eating a lot earlier than we usually do, but that is okay
> >> >>>>because I was hungry,it was delicious, and I did not have to do
> >> >>>>anything. We had lamb shanks with caramelized onions, one of my
> >> >>>>signature dishes on the RFC web site.
> >> >>>>
> >> >>>>http://recfoodcooking.org/sigs/Dave%...%20Onions.html
> >> >>>>
> >> >>>>
> >> >>>>We had not had this one in years because somewhere along the line I
> >> >>>>started braising them in beer, which was a lot easier and very tasty.
> >> >>>>Having this dish tonight was an eye opener, I had almost forgotten how
> >> >>>>good they are done this way.
> >> >>>
> >> >>>Dekicious! I'd eat that any day of the week.
> >> >>>Janet US
> >> >>
> >> >>We had lamb shanks with a decent frequency when we were kids. I think
> >> >>they were considered a cheaper cut back in ancient times- all the
> >> >>better to feed 4 hungry kids. They are rather pricey now and I go for
> >> >>rack or shoulder chops instead.
> >> >
> >> >A lot of the meats we ate back then have been discovered and now are
> >> >pricey.
> >> >Janet US
> >>
> >> A lot of meats we ate back then make Millennials or younger blanch in
> >> horror- liver, tongue, heart, lung...my mother made all of those.
> >
> >I wonder if they ever even learned to read books.
>
> Oh- you're an expert on cooking books?

Nope. Nobody reads or is literate or anything anymore. I just ask about the recipes of the food I see on shows from the late sixties when i'm binging.

On Monday, March 8, 2021 at 9:24:54 AM UTC-10, bruce bowser wrote:
> On Monday, March 8, 2021 at 1:50:07 PM UTC-5, Boron Elgar wrote:
> > On Mon, 8 Mar 2021 10:42:56 -0800 (PST), bruce bowser
> > > wrote:
> >
> > >On Monday, March 8, 2021 at 10:51:46 AM UTC-5, Boron Elgar wrote:
> > >> On Sun, 07 Mar 2021 23:19:46 -0700, US Janet >
> > >> wrote:
> > >>
> > >> >On Sun, 07 Mar 2021 19:52:01 -0500, Boron Elgar
> > >> > wrote:
> > >> >
> > >> >>On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
> > >> >>wrote:
> > >> >>
> > >> >>>On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
> > >> > wrote:
> > >> >>>
> > >> >>>>My wife cooked a braised dish tonight and miscalculated on the time so
> > >> >>>>we ended up eating a lot earlier than we usually do, but that is okay
> > >> >>>>because I was hungry,it was delicious, and I did not have to do
> > >> >>>>anything. We had lamb shanks with caramelized onions, one of my
> > >> >>>>signature dishes on the RFC web site.
> > >> >>>>
> > >> >>>>http://recfoodcooking.org/sigs/Dave%...%20Onions.html
> > >> >>>>
> > >> >>>>
> > >> >>>>We had not had this one in years because somewhere along the line I
> > >> >>>>started braising them in beer, which was a lot easier and very tasty.
> > >> >>>>Having this dish tonight was an eye opener, I had almost forgotten how
> > >> >>>>good they are done this way.
> > >> >>>
> > >> >>>Dekicious! I'd eat that any day of the week.
> > >> >>>Janet US
> > >> >>
> > >> >>We had lamb shanks with a decent frequency when we were kids. I think
> > >> >>they were considered a cheaper cut back in ancient times- all the
> > >> >>better to feed 4 hungry kids. They are rather pricey now and I go for
> > >> >>rack or shoulder chops instead.
> > >> >
> > >> >A lot of the meats we ate back then have been discovered and now are
> > >> >pricey.
> > >> >Janet US
> > >>
> > >> A lot of meats we ate back then make Millennials or younger blanch in
> > >> horror- liver, tongue, heart, lung...my mother made all of those.
> > >
> > >I wonder if they ever even learned to read books.
> >
> > Oh- you're an expert on cooking books?
> Nope. Nobody reads or is literate or anything anymore. I just ask about the recipes of the food I see on shows from the late sixties when i'm binging.

People should read as much as they can when they're kids. When they've grown up, they got better things to do.

On 3/7/2021 7:27 PM, Dave Smith wrote:
> On 2021-03-07 7:22 p.m., Sheldon Martin wrote:
>> On Sun, 7 Mar 2021 18:17:36 -0500, jmcquown >
>
>>>> We had not had this one in years because somewhere along the line I
>>>> started braising them in beer, which was a lot easier and very tasty.
>>>> Having this dish tonight was an eye opener, I had almost forgotten how
>>>> good they are done this way.
>>>>
>>> I'm glad you enjoyed it.Â* It's a bit more fuss than I do but that photo
>>> looked like a holiday meal given the table decor well as the quantities.
>>>
>>> I looked for lamb shanks when I was shopping last Thursday, no luck.
>>>
>>> Jill
>>
>> I'm sure it was good but in that photo it wasn't easy to see the food,
>> mostly all I could see was some decor... that's okay, I'm not
>> interested in seeing lamb, good it's not smell o'pictures.Â* We had
>> beef pot roast.
>>
>
> You could not have seen it because, according to you, I don't cook
> because I never post pictures of any of the things I have cooked.Â* Your
> comment is true to form and explains why people don't bother posting
> photos only to have you negative comments.

Not only that, he didn't notice the photo and recipe was from the RFC
website (which he regularly bitches about no one using and which is no
longer maintained.) He hates lamb, that's one thing we do know.

Jill

On 3/7/2021 7:52 PM, Boron Elgar wrote:
> On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
> wrote:
>
>> On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
>> > wrote:
>>
>>> My wife cooked a braised dish tonight and miscalculated on the time so
>>> we ended up eating a lot earlier than we usually do, but that is okay
>>> because I was hungry,it was delicious, and I did not have to do
>>> anything. We had lamb shanks with caramelized onions, one of my
>>> signature dishes on the RFC web site.
>>>
>>> http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>>>
>>>
>>> We had not had this one in years because somewhere along the line I
>>> started braising them in beer, which was a lot easier and very tasty.
>>> Having this dish tonight was an eye opener, I had almost forgotten how
>>> good they are done this way.
>>
>> Dekicious! I'd eat that any day of the week.
>> Janet US
>
> We had lamb shanks with a decent frequency when we were kids. I think
> they were considered a cheaper cut back in ancient times- all the
> better to feed 4 hungry kids. They are rather pricey now and I go for
> rack or shoulder chops instead.
>
I didn't grow up eating lamb. The first time I tasted it was when I was
with a date at a restaurant when I was 17. It was before my then
boyfriend's Senior Prom. Lamb kabobs, cooked to medium-rare. Loved it!

Lamb shanks are generally less expensive chops and definitely less
expensive than a rack of lamb where I live. I couldn't find any shanks
last week and the chops were puny and very expensive. I expect they'll
show up later in the month.

Jill

On Monday, March 8, 2021 at 11:17:25 AM UTC-10, wrote:
> On Mon, 08 Mar 2021 13:12:53 +1100, Bruce > wrote:
>
> >On Sun, 7 Mar 2021 17:16:36 -0800 (PST), dsi1 >
> >wrote:
> >
> >>On Sunday, March 7, 2021 at 3:08:07 PM UTC-10, Bruce wrote:
> >>> On Sun, 7 Mar 2021 16:38:17 -0800 (PST), dsi1 >
> >>> wrote:
> >>> >>
> >>> >> We had not had this one in years because somewhere along the line I
> >>> >> started braising them in beer, which was a lot easier and very tasty.
> >>> >> Having this dish tonight was an eye opener, I had almost forgotten how
> >>> >> good they are done this way.
> >>> >
> >>> >My kids have ordered braised lamb shanks in restaurants a couple of times.
> >>> >That's surprising because our clan doesn't eat lamb.
> >>> Goes to show that even your generalisations about your own children
> >>> are incorrect.
> >>>
> >>> --
> >>> The real Bruce posts with Eternal September
> >>
> >>I suppose my generalizations about my kids are more valid than your generalizations about America and Americans i.e., all my knowledge about them isn't stuff I've read on the internet.
> >
> >My statements about Americans are the result of conscientious
> >investigation.
> Too bad your interpretation of your so-called 'investigations' fail so
> miserably.
> John Kuthe, Better than you...

How's your special project of slandering my name all over the place going - squirts? My guess is that you believe that slander is protected as free speech if it's done on rfc usenet. This should be interesting. As part of your investigation into racism and bigotry on rfc, I suggest that you try search terms such as chink, gook, jap, slope, and slanty eyes. "Slanty eyes" is a favorite of GM. He must find our appearance to be "rots of raughts." I suppose we do look kind of funny. Here's another photo for your case files.
https://photos.app.goo.gl/ZQUXSxeiydehhMHLA

On Mon, 8 Mar 2021 18:28:45 -0500, jmcquown >
wrote:

>On 3/7/2021 7:52 PM, Boron Elgar wrote:
>> On Sun, 07 Mar 2021 17:41:44 -0700, US Janet >
>> wrote:
>>
>>> On Sun, 7 Mar 2021 18:06:34 -0500, Dave Smith
>>> > wrote:
>>>
>>>> My wife cooked a braised dish tonight and miscalculated on the time so
>>>> we ended up eating a lot earlier than we usually do, but that is okay
>>>> because I was hungry,it was delicious, and I did not have to do
>>>> anything. We had lamb shanks with caramelized onions, one of my
>>>> signature dishes on the RFC web site.
>>>>
>>>> http://recfoodcooking.org/sigs/Dave%...%20Onions.html
>>>>
>>>>
>>>> We had not had this one in years because somewhere along the line I
>>>> started braising them in beer, which was a lot easier and very tasty.
>>>> Having this dish tonight was an eye opener, I had almost forgotten how
>>>> good they are done this way.
>>>
>>> Dekicious! I'd eat that any day of the week.
>>> Janet US
>>
>> We had lamb shanks with a decent frequency when we were kids. I think
>> they were considered a cheaper cut back in ancient times- all the
>> better to feed 4 hungry kids. They are rather pricey now and I go for
>> rack or shoulder chops instead.
>>
>I didn't grow up eating lamb. The first time I tasted it was when I was
>with a date at a restaurant when I was 17. It was before my then
>boyfriend's Senior Prom. Lamb kabobs, cooked to medium-rare. Loved it!

My dad hated lamb, but the rest of us loved it. He had a special
accounting class on Thursday night, so that was always lamb.
>
>Lamb shanks are generally less expensive chops and definitely less
>expensive than a rack of lamb where I live. I couldn't find any shanks
>last week and the chops were puny and very expensive. I expect they'll
>show up later in the month.
>
Although I prefer shoulder chops for broiling, Costco sells a very
nice Australian rack that can easily be cut into chops. They freeze
well, too. Often it is $9.99/lb on sale. My local grocery has racks
for similar prices.

The shoulder chops run $5.99 and up, depending on time of year. The
shanks are at least that price around here, but I will verify that
next time I am at the regular grocery.

I do have a decent amount of freezer space and if any meats are on a
good sale, I will get enough to vac pack and freeze.

On 2021-03-08 6:52 p.m., Boron Elgar wrote:
> On Mon, 8 Mar 2021 18:28:45 -0500, jmcquown >
> wrote:

>> I didn't grow up eating lamb. The first time I tasted it was when I was
>> with a date at a restaurant when I was 17. It was before my then
>> boyfriend's Senior Prom. Lamb kabobs, cooked to medium-rare. Loved it!
>
> My dad hated lamb, but the rest of us loved it. He had a special
> accounting class on Thursday night, so that was always lamb.

I remember my mother cooking lamb chops once, and that was when my
father was away on a business trip. He hated it. I know if it was a
life long dislike of lamb or the result of spending three years in the
UK during the war and being fed a lot of mutton.

I did not like it that first time, but that likely had a lot to do with
her having cooked the daylights out of it. The next time I had it was
when I was dating my future wife and she grilled lamb chops on a
hibachi. It instantly changed my attitude about lamb.



>>
>> Lamb shanks are generally less expensive chops and definitely less
>> expensive than a rack of lamb where I live. I couldn't find any shanks
>> last week and the chops were puny and very expensive. I expect they'll
>> show up later in the month.
>>
> Although I prefer shoulder chops for broiling, Costco sells a very
> nice Australian rack that can easily be cut into chops. They freeze
> well, too. Often it is $9.99/lb on sale. My local grocery has racks
> for similar prices.

Different processes for the different cuts. Shanks are for braising.
Chops are for grilling or broiling. If I do a rack I brown all sides of
it and then finish it in a very hot oven. I used to like the shoulder
chops but they are a lot of work to eat with all that bone and fat. My
preferred cut is a nice think loin chop.


>
> The shoulder chops run $5.99 and up, depending on time of year. The
> shanks are at least that price around here, but I will verify that
> next time I am at the regular grocery.
>
> I do have a decent amount of freezer space and if any meats are on a
> good sale, I will get enough to vac pack and freeze.
>

My wife does most of the meat shopping these days. When I used to do all
the shopping I always checked out the frozen NZ lamb shanks and racks.
When the price was right I would stock up.

On Mon, 8 Mar 2021 15:41:31 -0800 (PST), dsi1 wrote:

> How's your special project of slandering my name all over the place going - squirts? My guess is that you believe that slander is protected as free speech if it's done on rfc usenet. This should be interesting. As part of your investigation into racism and bigotry on rfc, I suggest that you try search terms such as chink, gook, jap, slope, and slanty eyes. "Slanty eyes" is a favorite of GM. He must find our appearance to be "rots of raughts." I suppose we do look kind of funny. Here's another photo for your case files.
> https://photos.app.goo.gl/ZQUXSxeiydehhMHLA

Eh? where did this coime from? I've never slandered you, you
little piece-of-shit Japanese pipsqueak! (that's not slander, that's
an opinion).

Everything I stated as fact is indeed fact. And I haven't picked on
your for a nearly a year. How many other threads that I don't read
have made those kinds of unprovoked outbursts out of the blue like
that?

And you didn't include the word "guess" in that post. Are you
feeling OK?

Wait... I retract that last statement. That's my Slanty-Eyed BOY!

-sw

On Mon, 8 Mar 2021 10:15:20 -0800 (PST), dsi1 wrote:

> Those critters are so cute! I cooked up some beef cheeks recently. It could be popular in the future so the price will probably be on the rise. I wasn't too crazy about it. I suppose that's a good thing.
> https://www.recipetineats.com/slow-c...e-beef-cheeks/

Beef cheeks are already "trendy". Every grocery store here carries
them for $5/lb raw, and $8/lb cooked (and sold in bulk still warm
at some stores).

-sw

On Monday, March 8, 2021 at 6:14:15 PM UTC-6, Sqwertz wrote:
>
> On Mon, 8 Mar 2021 10:15:20 -0800 (PST), dsi1 wrote:
>
> > https://www.recipetineats.com/slow-c...e-beef-cheeks/
> >
> Beef cheeks are already "trendy". Every grocery store here carries
> them for $5/lb raw, and $8/lb cooked (and sold in bulk still warm
> at some stores).
>
> -sw
>
I've not seen them here, but maybe I wasn't paying attention. I look this
week when I hit the grocery store.

On Mon, 8 Mar 2021 19:10:47 -0500, Dave Smith
> wrote:

>On 2021-03-08 6:52 p.m., Boron Elgar wrote:
>> On Mon, 8 Mar 2021 18:28:45 -0500, jmcquown >
>> wrote:
>
>>> I didn't grow up eating lamb. The first time I tasted it was when I was
>>> with a date at a restaurant when I was 17. It was before my then
>>> boyfriend's Senior Prom. Lamb kabobs, cooked to medium-rare. Loved it!
>>
>> My dad hated lamb, but the rest of us loved it. He had a special
>> accounting class on Thursday night, so that was always lamb.
>
>I remember my mother cooking lamb chops once, and that was when my
>father was away on a business trip. He hated it. I know if it was a
>life long dislike of lamb or the result of spending three years in the
>UK during the war and being fed a lot of mutton.

I have never had mutton. In all my travels I just did not happen upon
it at the right time, right place. I have never seen it in a store,
either. There must be some specialized ethnic markets/restaurants that
offer it. I'd say I'd pay particular attention to see if I could try
it, but it has been over a year now....
>
>I did not like it that first time, but that likely had a lot to do with
>her having cooked the daylights out of it. The next time I had it was
>when I was dating my future wife and she grilled lamb chops on a
>hibachi. It instantly changed my attitude about lamb.
Your wife did a Good Deed.
>
>
>
>>>
>>> Lamb shanks are generally less expensive chops and definitely less
>>> expensive than a rack of lamb where I live. I couldn't find any shanks
>>> last week and the chops were puny and very expensive. I expect they'll
>>> show up later in the month.
>>>
>> Although I prefer shoulder chops for broiling, Costco sells a very
>> nice Australian rack that can easily be cut into chops. They freeze
>> well, too. Often it is $9.99/lb on sale. My local grocery has racks
>> for similar prices.
>
>Different processes for the different cuts. Shanks are for braising.

My mom always braised them. Browned first, then finished in a Dutch
oven.

>Chops are for grilling or broiling. If I do a rack I brown all sides of
>it and then finish it in a very hot oven. I used to like the shoulder
>chops but they are a lot of work to eat with all that bone and fat. My
>preferred cut is a nice think loin chop.

HA! That is about the only lamb cut I do not seek out! I am fond of
pretty much all else lamby.
>
>
>>
>> The shoulder chops run $5.99 and up, depending on time of year. The
>> shanks are at least that price around here, but I will verify that
>> next time I am at the regular grocery.
>>
>> I do have a decent amount of freezer space and if any meats are on a
>> good sale, I will get enough to vac pack and freeze.
>>
>
>My wife does most of the meat shopping these days. When I used to do all
>the shopping I always checked out the frozen NZ lamb shanks and racks.
>When the price was right I would stock up.

I have not seen already frozen racks here, nor lamb from NZ, that I
recall. Oz lamb is quite prevalent.
>
>
>

On Mon, 08 Mar 2021 22:25:12 -0500, Boron Elgar
> wrote:

>On Mon, 8 Mar 2021 19:10:47 -0500, Dave Smith
> wrote:
>
>>I did not like it that first time, but that likely had a lot to do with
>>her having cooked the daylights out of it. The next time I had it was
>>when I was dating my future wife and she grilled lamb chops on a
>>hibachi. It instantly changed my attitude about lamb.
>
>Your wife did a Good Deed.

You're confused. She did a Bad Deed.

--
The real Bruce posts with Eternal September