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.