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.