On 06/20/2013 05:01 PM, Ozgirl wrote:
>
>
> "Todd" wrote in message ...
>
> On 06/19/2013 04:38 PM, Ozgirl wrote:
>>
>>
>> "Todd" wrote in message ...
>>
>> On 06/19/2013 10:55 AM, Cheri wrote:
>>> "Todd" > wrote in message
>>> ...
>>>> Hi All,
>>>>
>>>> It happened again. Left a customer's site with "food".
>>>> (Love my customers.)
>>>>
>>>> This time, he had a freezer full of six month old, locally
>>>> grass fed, lamb. Now the package labeled "chops" I can
>>>> figure out. But the one labels "1/2 lamb neck": never
>>>> heard of.
>>>>
>>>> What is a "1/2 lamb neck"? And, how do you cook it?
>>>>
>>>> Many thanks,
>>>> -T
>>>
>>>
>>> Usually used in stews. I really like lamb neck, and from the net:
>>>
>>> Preparation
>>> Cooking the meat on the bone will add more flavour to the dish and is
>>> the most economical way of using this cut. Use it as a substitute for
>>> oxtail or any other stewing meat, or cook it in the traditional dishes
>>> of Irish stew and Lancashire hot pot.
>>>
>>
>> Hi Cheri,
>>
>> Thank you! Thank does explain it.
>>
>> Anyone have a suggestion on how to cook a "paleolithic" (NIDDM) stew?
>>
>> ===================================
>>
>> Use any veggies you like and can tolerate bg-wise. Garlic and onion are
>> the core of mine. Then celery, carrots (if you tolerate), cabbage, bit
>> of red wine. Stock if you want or just a bit of water. No need to
>> thicken unless you want to. Nice in a slow cooker if you have one. Add
>> faster cooking veggies close to the end, like mushrooms, zuchini etc.
>>
>>
>
> Hi Ozgirl,
>
> Thank you! This will be an adventure.
>
> I wonder how a turnip would go?
>
> =========================
>
> I add them personally. Always have, even when insulin resistance was at
> its worst. In a large soup (I cook enough to last a few days) the
> individual serving of turnip is small. I made soup yesterday actually. 2
> litres of a good quality vegetable stock, onions, garlic, carrots,
> celery (including the leaves), shredded cabbage, crushed tomatoes, a can
> of red kidney beans and a can of lentils. I normally use fresh lentils
> but had a can in the pantry for some reason so used it up. I also put in
> 6 sliced German frankfurts and a good lot of smoked paprika. Had no
> turnip in the house this time around.
>

Excellent. Thank you!