|
It's 1:15 a.m.
Cheri wrote:
> > I'm a lot the same. Stay up late and get up very early, but at least I get my > grocery shopping done before the crowds that way. :) Same here. I get up at 4:30am each day (working or not) and by 6am, I like to get out and do something. Only store open then is my grocery store so I go there at that time several times a week. No crowds. |
It's 1:15 a.m.
On Friday, April 1, 2016 at 7:29:25 PM UTC-5, Janet B wrote:
> On Sat, 02 Apr 2016 10:31:31 +1100, Jeßus > wrote: > > >On Fri, 01 Apr 2016 16:32:18 -0600, Janet B > > >wrote: > > > >>On Sat, 02 Apr 2016 06:12:28 +1100, Jeßus > wrote: > > > ><snip> > > > >>>I'm looking forward to mutton sandwiches today. > >> > >>When cooked that long, I would expect the lamb/mutton to be very gamy. > >>Or does the long cooking modify the stronger taste of mutton. I don't > >>know, so am curious. Or perhaps you like the taste of mutton. My > >>mother always went on and on about mutton and the strong taste so I am > >>wondering. > > > >Yes, it is gamey. I do say that under protest, because I don't find it > >gamey at all. But I know some ppl on RFC find even lamb gamey, so... > >:) > > > >It's not until I get into wild venison or kangaroo that I start > >thinking about the word gamey. I like lamb and I also like mutton. > >Both delicious to me. > > thank you. I think I would like to try your mutton, just to see for > myself. thanks for your reply > I have never seen mutton for sale anywhere. > > Janet US --Bryan |
It's 1:15 a.m.
On 4/1/2016 5:23 PM, dsi1 wrote:
> On 4/1/2016 12:26 PM, onglet wrote: >> On 4/1/2016 1:58 PM, dsi1 wrote: >>> On 4/1/2016 9:07 AM, Cheri wrote: >>>> wrote in message ... >>>> On Fri, 1 Apr 2016 08:05:40 -0700, "Cheri" > >>>> wrote: >>>> >>>>> >>>>> "Gary" > wrote in message >>>>> ... >>>>>> Bruce wrote: >>>>>>> >>>>>>> On Fri, 1 Apr 2016 02:30:56 -0700, "Julie Bove" >>>>>>> > wrote: >>>>>>> >>>>>>> > >>>>>>> >"Janet B" > wrote in message >>>>>>> .. . >>>>>>> >> >>>>>>> >> Clark Gable is on TV. We couldn't sleep I've fixed hash browns >>>>>>> with >>>>>>> >> red bell pepper, green onion and scrambled eggs. Should be able >>>>>>> to go >>>>>>> >> to sleep after this. >>>>>>> >> Janet US >>>>>>> > >>>>>>> >Oh how eggciting! >>>>>>> >>>>>>> Yes, which woman wants to go to sleep when Clark Gable is on TV? >>>>>> >>>>>> Clark Gable on TV would *PUT* me to sleep. ;) >>>>> >>>>> You and me both. I never saw the appeal of him at all and I don't >>>>> think he's a good actor either. >>>>> >>>>> Cheri >>>> >>>> I remember Bette Davis saying on Good Morning America (while she chain >>>> smoked) that what you couldn't tell about him on screen was that he >>>> suffered from the worst case of halitosis and it was ghastly even >>>> having a conversation with him ! >>>> === >>>> >>>> Halitosis would definitely be a problem in love scenes. :) >>>> >>>> Cheri >>>> >>> >>> My breath is pretty bad too - near as I can figure, it happens when I'm >>> not eating enough and start burning up my fat reserves. I'm not sure >>> what I can do about that except to pig out on nachos and chicken wings. >>> >>> I look like a normal guy but my breath smells like the walking dead - >>> all death and decay. That's the breaks. >> >> Orbit! > > I've got some kind of aversion to chewing gum. Beats the heck out of me > why that is. What would be great would be a mask that covers my mouth > and directs any exhaust air upwards and behind me. Problem solved! Of > course, while we got that in place, we might as well make a filtration > system for incoming air. I think these personal filtration system are > inevitable. > > http://www.thaimokit.com/photo/Resin...d-Rider-ZO.jpg You will be the first Selenite on that rock... https://www.youtube.com/watch?v=98GWmCP_mbw I do hope you treat Cavor with dignity. |
It's 1:15 a.m.
Jeßus wrote in rec.food.cooking:
> On Fri, 01 Apr 2016 16:32:18 -0600, Janet B > > wrote: > > >On Sat, 02 Apr 2016 06:12:28 +1100, Jeßus > wrote: > > <snip> > > > > I'm looking forward to mutton sandwiches today. > > > > When cooked that long, I would expect the lamb/mutton to be very > > gamy. Or does the long cooking modify the stronger taste of > > mutton. I don't know, so am curious. Or perhaps you like the > > taste of mutton. My mother always went on and on about mutton and > > the strong taste so I am wondering. > > Yes, it is gamey. I do say that under protest, because I don't find it > gamey at all. But I know some ppl on RFC find even lamb gamey, so... > :) We've only only one name for all the other versions others use, from 2 to 3 tooth, hogget and mutton.. -- |
It's 1:15 a.m.
On Sat, 02 Apr 2016 12:19:00 -0500, "cshenk" > wrote:
>Jeßus wrote in rec.food.cooking: > >> On Fri, 01 Apr 2016 16:32:18 -0600, Janet B > >> wrote: >> >> >On Sat, 02 Apr 2016 06:12:28 +1100, Jeßus > wrote: >> >> <snip> >> >> > > I'm looking forward to mutton sandwiches today. >> > >> > When cooked that long, I would expect the lamb/mutton to be very >> > gamy. Or does the long cooking modify the stronger taste of >> > mutton. I don't know, so am curious. Or perhaps you like the >> > taste of mutton. My mother always went on and on about mutton and >> > the strong taste so I am wondering. >> >> Yes, it is gamey. I do say that under protest, because I don't find it >> gamey at all. But I know some ppl on RFC find even lamb gamey, so... >> :) > >We've only only one name for all the other versions others use, from 2 >to 3 tooth, hogget and mutton.. Two-tooth is a common term here as well. |
It's 1:15 a.m.
On Friday, April 1, 2016 at 9:46:23 PM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message > ... > > On 4/1/2016 12:26 PM, onglet wrote: > >> On 4/1/2016 1:58 PM, dsi1 wrote: > >>> On 4/1/2016 9:07 AM, Cheri wrote: > >>>> wrote in message ... > >>>> On Fri, 1 Apr 2016 08:05:40 -0700, "Cheri" > > >>>> wrote: > >>>> > >>>>> > >>>>> "Gary" > wrote in message > >>>>> ... > >>>>>> Bruce wrote: > >>>>>>> > >>>>>>> On Fri, 1 Apr 2016 02:30:56 -0700, "Julie Bove" > >>>>>>> > wrote: > >>>>>>> > >>>>>>> > > >>>>>>> >"Janet B" > wrote in message > >>>>>>> .. . > >>>>>>> >> > >>>>>>> >> Clark Gable is on TV. We couldn't sleep I've fixed hash browns > >>>>>>> with > >>>>>>> >> red bell pepper, green onion and scrambled eggs. Should be able > >>>>>>> to go > >>>>>>> >> to sleep after this. > >>>>>>> >> Janet US > >>>>>>> > > >>>>>>> >Oh how eggciting! > >>>>>>> > >>>>>>> Yes, which woman wants to go to sleep when Clark Gable is on TV? > >>>>>> > >>>>>> Clark Gable on TV would *PUT* me to sleep. ;) > >>>>> > >>>>> You and me both. I never saw the appeal of him at all and I don't > >>>>> think he's a good actor either. > >>>>> > >>>>> Cheri > >>>> > >>>> I remember Bette Davis saying on Good Morning America (while she chain > >>>> smoked) that what you couldn't tell about him on screen was that he > >>>> suffered from the worst case of halitosis and it was ghastly even > >>>> having a conversation with him ! > >>>> === > >>>> > >>>> Halitosis would definitely be a problem in love scenes. :) > >>>> > >>>> Cheri > >>>> > >>> > >>> My breath is pretty bad too - near as I can figure, it happens when I'm > >>> not eating enough and start burning up my fat reserves. I'm not sure > >>> what I can do about that except to pig out on nachos and chicken wings. > >>> > >>> I look like a normal guy but my breath smells like the walking dead - > >>> all death and decay. That's the breaks. > >> > >> Orbit! > > > > I've got some kind of aversion to chewing gum. Beats the heck out of me > > why that is. What would be great would be a mask that covers my mouth and > > directs any exhaust air upwards and behind me. Problem solved! Of course, > > while we got that in place, we might as well make a filtration system for > > incoming air. I think these personal filtration system are inevitable. > > > > http://www.thaimokit.com/photo/Resin...d-Rider-ZO.jpg > > Everyone would certainly see you coming with that on:)) Are you sure your > breath is so bad? I am sure your wife would have done something about it. > > -- > http://www.helpforheroes.org.uk/shop/ She likes to slip me some Altoids. :) |
It's 1:15 a.m.
On Saturday, April 2, 2016 at 6:17:45 AM UTC-10, onglet wrote:
> On 4/1/2016 5:23 PM, dsi1 wrote: > > On 4/1/2016 12:26 PM, onglet wrote: > >> On 4/1/2016 1:58 PM, dsi1 wrote: > >>> On 4/1/2016 9:07 AM, Cheri wrote: > >>>> wrote in message ... > >>>> On Fri, 1 Apr 2016 08:05:40 -0700, "Cheri" > > >>>> wrote: > >>>> > >>>>> > >>>>> "Gary" > wrote in message > >>>>> ... > >>>>>> Bruce wrote: > >>>>>>> > >>>>>>> On Fri, 1 Apr 2016 02:30:56 -0700, "Julie Bove" > >>>>>>> > wrote: > >>>>>>> > >>>>>>> > > >>>>>>> >"Janet B" > wrote in message > >>>>>>> .. . > >>>>>>> >> > >>>>>>> >> Clark Gable is on TV. We couldn't sleep I've fixed hash browns > >>>>>>> with > >>>>>>> >> red bell pepper, green onion and scrambled eggs. Should be able > >>>>>>> to go > >>>>>>> >> to sleep after this. > >>>>>>> >> Janet US > >>>>>>> > > >>>>>>> >Oh how eggciting! > >>>>>>> > >>>>>>> Yes, which woman wants to go to sleep when Clark Gable is on TV? > >>>>>> > >>>>>> Clark Gable on TV would *PUT* me to sleep. ;) > >>>>> > >>>>> You and me both. I never saw the appeal of him at all and I don't > >>>>> think he's a good actor either. > >>>>> > >>>>> Cheri > >>>> > >>>> I remember Bette Davis saying on Good Morning America (while she chain > >>>> smoked) that what you couldn't tell about him on screen was that he > >>>> suffered from the worst case of halitosis and it was ghastly even > >>>> having a conversation with him ! > >>>> === > >>>> > >>>> Halitosis would definitely be a problem in love scenes. :) > >>>> > >>>> Cheri > >>>> > >>> > >>> My breath is pretty bad too - near as I can figure, it happens when I'm > >>> not eating enough and start burning up my fat reserves. I'm not sure > >>> what I can do about that except to pig out on nachos and chicken wings. > >>> > >>> I look like a normal guy but my breath smells like the walking dead - > >>> all death and decay. That's the breaks. > >> > >> Orbit! > > > > I've got some kind of aversion to chewing gum. Beats the heck out of me > > why that is. What would be great would be a mask that covers my mouth > > and directs any exhaust air upwards and behind me. Problem solved! Of > > course, while we got that in place, we might as well make a filtration > > system for incoming air. I think these personal filtration system are > > inevitable. > > > > http://www.thaimokit.com/photo/Resin...d-Rider-ZO.jpg > > > You will be the first Selenite on that rock... > > https://www.youtube.com/watch?v=98GWmCP_mbw > > I do hope you treat Cavor with dignity. That was a wonderful movie. I wish I had a can of anti-gravity paint - what kid wouldn't? :) |
It's 1:15 a.m.
On 4/2/2016 1:48 PM, dsi1 wrote:
> On Saturday, April 2, 2016 at 6:17:45 AM UTC-10, onglet wrote: >> On 4/1/2016 5:23 PM, dsi1 wrote: >>> On 4/1/2016 12:26 PM, onglet wrote: >>>> On 4/1/2016 1:58 PM, dsi1 wrote: >>>>> On 4/1/2016 9:07 AM, Cheri wrote: >>>>>> wrote in message ... >>>>>> On Fri, 1 Apr 2016 08:05:40 -0700, "Cheri" > >>>>>> wrote: >>>>>> >>>>>>> >>>>>>> "Gary" > wrote in message >>>>>>> ... >>>>>>>> Bruce wrote: >>>>>>>>> >>>>>>>>> On Fri, 1 Apr 2016 02:30:56 -0700, "Julie Bove" >>>>>>>>> > wrote: >>>>>>>>> >>>>>>>>>> >>>>>>>>>> "Janet B" > wrote in message >>>>>>>>>> ... >>>>>>>>>>> >>>>>>>>>>> Clark Gable is on TV. We couldn't sleep I've fixed hash browns >>>>>>>>> with >>>>>>>>>>> red bell pepper, green onion and scrambled eggs. Should be able >>>>>>>>> to go >>>>>>>>>>> to sleep after this. >>>>>>>>>>> Janet US >>>>>>>>>> >>>>>>>>>> Oh how eggciting! >>>>>>>>> >>>>>>>>> Yes, which woman wants to go to sleep when Clark Gable is on TV? >>>>>>>> >>>>>>>> Clark Gable on TV would *PUT* me to sleep. ;) >>>>>>> >>>>>>> You and me both. I never saw the appeal of him at all and I don't >>>>>>> think he's a good actor either. >>>>>>> >>>>>>> Cheri >>>>>> >>>>>> I remember Bette Davis saying on Good Morning America (while she chain >>>>>> smoked) that what you couldn't tell about him on screen was that he >>>>>> suffered from the worst case of halitosis and it was ghastly even >>>>>> having a conversation with him ! >>>>>> === >>>>>> >>>>>> Halitosis would definitely be a problem in love scenes. :) >>>>>> >>>>>> Cheri >>>>>> >>>>> >>>>> My breath is pretty bad too - near as I can figure, it happens when I'm >>>>> not eating enough and start burning up my fat reserves. I'm not sure >>>>> what I can do about that except to pig out on nachos and chicken wings. >>>>> >>>>> I look like a normal guy but my breath smells like the walking dead - >>>>> all death and decay. That's the breaks. >>>> >>>> Orbit! >>> >>> I've got some kind of aversion to chewing gum. Beats the heck out of me >>> why that is. What would be great would be a mask that covers my mouth >>> and directs any exhaust air upwards and behind me. Problem solved! Of >>> course, while we got that in place, we might as well make a filtration >>> system for incoming air. I think these personal filtration system are >>> inevitable. >>> >>> http://www.thaimokit.com/photo/Resin...d-Rider-ZO.jpg >> >> >> You will be the first Selenite on that rock... >> >> https://www.youtube.com/watch?v=98GWmCP_mbw >> >> I do hope you treat Cavor with dignity. > > That was a wonderful movie. I wish I had a can of anti-gravity paint - what kid wouldn't? :) > Roger that. A fantastic book, but a film as good or better. But alas the moon messages from Cavor were cut off and no one knows what became of little Tommy Simmons... |
It's 1:15 a.m.
"dsi1" > wrote in message ... > On Friday, April 1, 2016 at 9:46:23 PM UTC-10, Ophelia wrote: >> "dsi1" > wrote in message >> ... >> > On 4/1/2016 12:26 PM, onglet wrote: >> >> On 4/1/2016 1:58 PM, dsi1 wrote: >> >>> On 4/1/2016 9:07 AM, Cheri wrote: >> >>>> wrote in message ... >> >>>> On Fri, 1 Apr 2016 08:05:40 -0700, "Cheri" > >> >>>> wrote: >> >>>> >> >>>>> >> >>>>> "Gary" > wrote in message >> >>>>> ... >> >>>>>> Bruce wrote: >> >>>>>>> >> >>>>>>> On Fri, 1 Apr 2016 02:30:56 -0700, "Julie Bove" >> >>>>>>> > wrote: >> >>>>>>> >> >>>>>>> > >> >>>>>>> >"Janet B" > wrote in message >> >>>>>>> .. . >> >>>>>>> >> >> >>>>>>> >> Clark Gable is on TV. We couldn't sleep I've fixed hash >> >>>>>>> >> browns >> >>>>>>> with >> >>>>>>> >> red bell pepper, green onion and scrambled eggs. Should be >> >>>>>>> >> able >> >>>>>>> to go >> >>>>>>> >> to sleep after this. >> >>>>>>> >> Janet US >> >>>>>>> > >> >>>>>>> >Oh how eggciting! >> >>>>>>> >> >>>>>>> Yes, which woman wants to go to sleep when Clark Gable is on TV? >> >>>>>> >> >>>>>> Clark Gable on TV would *PUT* me to sleep. ;) >> >>>>> >> >>>>> You and me both. I never saw the appeal of him at all and I don't >> >>>>> think he's a good actor either. >> >>>>> >> >>>>> Cheri >> >>>> >> >>>> I remember Bette Davis saying on Good Morning America (while she >> >>>> chain >> >>>> smoked) that what you couldn't tell about him on screen was that he >> >>>> suffered from the worst case of halitosis and it was ghastly even >> >>>> having a conversation with him ! >> >>>> === >> >>>> >> >>>> Halitosis would definitely be a problem in love scenes. :) >> >>>> >> >>>> Cheri >> >>>> >> >>> >> >>> My breath is pretty bad too - near as I can figure, it happens when >> >>> I'm >> >>> not eating enough and start burning up my fat reserves. I'm not sure >> >>> what I can do about that except to pig out on nachos and chicken >> >>> wings. >> >>> >> >>> I look like a normal guy but my breath smells like the walking dead - >> >>> all death and decay. That's the breaks. >> >> >> >> Orbit! >> > >> > I've got some kind of aversion to chewing gum. Beats the heck out of me >> > why that is. What would be great would be a mask that covers my mouth >> > and >> > directs any exhaust air upwards and behind me. Problem solved! Of >> > course, >> > while we got that in place, we might as well make a filtration system >> > for >> > incoming air. I think these personal filtration system are inevitable. >> > >> > http://www.thaimokit.com/photo/Resin...d-Rider-ZO.jpg >> >> Everyone would certainly see you coming with that on:)) Are you sure >> your >> breath is so bad? I am sure your wife would have done something about >> it. >> > > She likes to slip me some Altoids. :) I don't know what they are, but if they help and she is happy with that, then all is well:))) -- http://www.helpforheroes.org.uk/shop/ |
It's 1:15 a.m.
On 4/2/2016 3:13 PM, Ophelia wrote:
> > > "dsi1" > wrote in message > ... >> On Friday, April 1, 2016 at 9:46:23 PM UTC-10, Ophelia wrote: >>> "dsi1" > wrote in message >>> ... >>> > On 4/1/2016 12:26 PM, onglet wrote: >>> >> On 4/1/2016 1:58 PM, dsi1 wrote: >>> >>> On 4/1/2016 9:07 AM, Cheri wrote: >>> >>>> wrote in message ... >>> >>>> On Fri, 1 Apr 2016 08:05:40 -0700, "Cheri" > >>> >>>> wrote: >>> >>>> >>> >>>>> >>> >>>>> "Gary" > wrote in message >>> >>>>> ... >>> >>>>>> Bruce wrote: >>> >>>>>>> >>> >>>>>>> On Fri, 1 Apr 2016 02:30:56 -0700, "Julie Bove" >>> >>>>>>> > wrote: >>> >>>>>>> >>> >>>>>>> > >>> >>>>>>> >"Janet B" > wrote in message >>> >>>>>>> .. . >>> >>>>>>> >> >>> >>>>>>> >> Clark Gable is on TV. We couldn't sleep I've fixed hash >>> >>>>>>> >> browns >>> >>>>>>> with >>> >>>>>>> >> red bell pepper, green onion and scrambled eggs. Should be >>> >>>>>>> >> able >>> >>>>>>> to go >>> >>>>>>> >> to sleep after this. >>> >>>>>>> >> Janet US >>> >>>>>>> > >>> >>>>>>> >Oh how eggciting! >>> >>>>>>> >>> >>>>>>> Yes, which woman wants to go to sleep when Clark Gable is on TV? >>> >>>>>> >>> >>>>>> Clark Gable on TV would *PUT* me to sleep. ;) >>> >>>>> >>> >>>>> You and me both. I never saw the appeal of him at all and I don't >>> >>>>> think he's a good actor either. >>> >>>>> >>> >>>>> Cheri >>> >>>> >>> >>>> I remember Bette Davis saying on Good Morning America (while she >>> >>>> chain >>> >>>> smoked) that what you couldn't tell about him on screen was that he >>> >>>> suffered from the worst case of halitosis and it was ghastly even >>> >>>> having a conversation with him ! >>> >>>> === >>> >>>> >>> >>>> Halitosis would definitely be a problem in love scenes. :) >>> >>>> >>> >>>> Cheri >>> >>>> >>> >>> >>> >>> My breath is pretty bad too - near as I can figure, it happens when >>> >>> I'm >>> >>> not eating enough and start burning up my fat reserves. I'm not sure >>> >>> what I can do about that except to pig out on nachos and chicken >>> >>> wings. >>> >>> >>> >>> I look like a normal guy but my breath smells like the walking >>> dead - >>> >>> all death and decay. That's the breaks. >>> >> >>> >> Orbit! >>> > >>> > I've got some kind of aversion to chewing gum. Beats the heck out >>> of me >>> > why that is. What would be great would be a mask that covers my mouth >>> > and >>> > directs any exhaust air upwards and behind me. Problem solved! Of >>> > course, >>> > while we got that in place, we might as well make a filtration system >>> > for >>> > incoming air. I think these personal filtration system are inevitable. >>> > >>> > http://www.thaimokit.com/photo/Resin...d-Rider-ZO.jpg >>> >>> Everyone would certainly see you coming with that on:)) Are you sure >>> your >>> breath is so bad? I am sure your wife would have done something about >>> it. >>> >> >> She likes to slip me some Altoids. :) > > I don't know what they are, but if they help and she is happy with that, > then all is well:))) > > > Oh my, you never heard of them? I guess their marketing over the pond is rather anemic... https://en.wikipedia.org/wiki/Altoids Altoids are a brand of breath mints. The brand was created by the London-based Smith & Company in the 1780s, and later became part of the Callard & Bowser company in the 19th century. Their advertising slogan is "The Original Celebrated Curiously Strong Mints", referring to the high concentration of peppermint oil used in the original flavour lozenge. Altoids are less widely available in Britain—their country of origin—than in the US to which they are exported. The mints are stocked in relatively few shops, including Tesco, Morrisons, and Waitrose supermarket chains. Marks & Spencer produces a near identical product called "Curiously Strong Mints". Unlike their marketing in the US, Altoids have never been heavily marketed in the UK.[citation needed] Callard & Bowser-Suchard once manufactured Altoids at a plant in Bridgend, Wales, but has since moved Altoids' production to an existing plant in Chattanooga, Tennessee, United States. This was done to manufacture the products closer to where they are primarily marketed.[1][2] They were marketed for a brief period in the 1990s under the "Nuttall's" brand when Callard and Bowser was under the ownership of Terry's. Altoids mints are currently available in four flavours: peppermint, wintergreen, spearmint, and cinnamon.[3] "Sugar-Free Smalls", tiny square mints sweetened with sorbitol and sucralose, are also available in peppermint, wintergreen, and cinnamon. In 2007, dark chocolate-dipped mints were introduced in three flavours: peppermint, cinnamon and ginger and in 2008, dark chocolate-dipped mints were introduced in crème de menthe. The chocolate dipped varieties were discontinued in 2010. Also historically made but no longer available were ginger, liquorice, cool honey, and (non-chocolate dipped) creme de menthe varieties. Circa early 2011, Altoids altered the ingredients of their Wintergreen mints, adding blue food colouring. Altoid mints labeled "sugar-free smalls" do not contain gelatin, therefore they are suitable for vegans, vegetarians or those following a halal or kosher diet |
It's 1:15 a.m.
Jeßus wrote in rec.food.cooking:
> On Sat, 02 Apr 2016 12:19:00 -0500, "cshenk" > wrote: > > > Jeßus wrote in rec.food.cooking: > > > >> On Fri, 01 Apr 2016 16:32:18 -0600, Janet B > > >> wrote: > >> > >> >On Sat, 02 Apr 2016 06:12:28 +1100, Jeßus > wrote: > >> > >> <snip> > >> > >> > > I'm looking forward to mutton sandwiches today. > >> > > >> > When cooked that long, I would expect the lamb/mutton to be very > >> > gamy. Or does the long cooking modify the stronger taste of > >> > mutton. I don't know, so am curious. Or perhaps you like the > >> > taste of mutton. My mother always went on and on about mutton > and >> > the strong taste so I am wondering. > >> > >> Yes, it is gamey. I do say that under protest, because I don't > find it >> gamey at all. But I know some ppl on RFC find even lamb > gamey, so... >> :) > > > > We've only only one name for all the other versions others use, > > from 2 to 3 tooth, hogget and mutton.. > > Two-tooth is a common term here as well. That is what I thought. Peter used to mention it. I think 2 tooth was hogget and 3 tooth was mutton but I may have it wrong. All lamb critters regardless of age are labeled 'lamb' here in the USA. Hence you have the confusion. Some are not aware there is a difference. Some will even insist they have only 'lamb' meaning a baby lamb and complain that it is gamey. I have to guess but I suspect the lamb shoulder (bone in but cut to thin steaks) may be mutton (3 tooth?). I like it expressly for that flavor. -- |
It's 1:15 a.m.
On 4/2/2016 11:13 AM, Ophelia wrote:
> > > "dsi1" > wrote in message > ... >> On Friday, April 1, 2016 at 9:46:23 PM UTC-10, Ophelia wrote: >>> "dsi1" > wrote in message >>> ... >>> > On 4/1/2016 12:26 PM, onglet wrote: >>> >> On 4/1/2016 1:58 PM, dsi1 wrote: >>> >>> On 4/1/2016 9:07 AM, Cheri wrote: >>> >>>> wrote in message ... >>> >>>> On Fri, 1 Apr 2016 08:05:40 -0700, "Cheri" > >>> >>>> wrote: >>> >>>> >>> >>>>> >>> >>>>> "Gary" > wrote in message >>> >>>>> ... >>> >>>>>> Bruce wrote: >>> >>>>>>> >>> >>>>>>> On Fri, 1 Apr 2016 02:30:56 -0700, "Julie Bove" >>> >>>>>>> > wrote: >>> >>>>>>> >>> >>>>>>> > >>> >>>>>>> >"Janet B" > wrote in message >>> >>>>>>> .. . >>> >>>>>>> >> >>> >>>>>>> >> Clark Gable is on TV. We couldn't sleep I've fixed hash >>> >>>>>>> >> browns >>> >>>>>>> with >>> >>>>>>> >> red bell pepper, green onion and scrambled eggs. Should be >>> >>>>>>> >> able >>> >>>>>>> to go >>> >>>>>>> >> to sleep after this. >>> >>>>>>> >> Janet US >>> >>>>>>> > >>> >>>>>>> >Oh how eggciting! >>> >>>>>>> >>> >>>>>>> Yes, which woman wants to go to sleep when Clark Gable is on TV? >>> >>>>>> >>> >>>>>> Clark Gable on TV would *PUT* me to sleep. ;) >>> >>>>> >>> >>>>> You and me both. I never saw the appeal of him at all and I don't >>> >>>>> think he's a good actor either. >>> >>>>> >>> >>>>> Cheri >>> >>>> >>> >>>> I remember Bette Davis saying on Good Morning America (while she >>> >>>> chain >>> >>>> smoked) that what you couldn't tell about him on screen was that he >>> >>>> suffered from the worst case of halitosis and it was ghastly even >>> >>>> having a conversation with him ! >>> >>>> === >>> >>>> >>> >>>> Halitosis would definitely be a problem in love scenes. :) >>> >>>> >>> >>>> Cheri >>> >>>> >>> >>> >>> >>> My breath is pretty bad too - near as I can figure, it happens when >>> >>> I'm >>> >>> not eating enough and start burning up my fat reserves. I'm not sure >>> >>> what I can do about that except to pig out on nachos and chicken >>> >>> wings. >>> >>> >>> >>> I look like a normal guy but my breath smells like the walking >>> dead - >>> >>> all death and decay. That's the breaks. >>> >> >>> >> Orbit! >>> > >>> > I've got some kind of aversion to chewing gum. Beats the heck out >>> of me >>> > why that is. What would be great would be a mask that covers my mouth >>> > and >>> > directs any exhaust air upwards and behind me. Problem solved! Of >>> > course, >>> > while we got that in place, we might as well make a filtration system >>> > for >>> > incoming air. I think these personal filtration system are inevitable. >>> > >>> > http://www.thaimokit.com/photo/Resin...d-Rider-ZO.jpg >>> >>> Everyone would certainly see you coming with that on:)) Are you sure >>> your >>> breath is so bad? I am sure your wife would have done something about >>> it. >>> >> >> She likes to slip me some Altoids. :) > > I don't know what they are, but if they help and she is happy with that, > then all is well:))) > Blimey! No Altoids in England! This is not good news! |
It's 1:15 a.m.
On Sat, 2 Apr 2016 15:38:58 -1000, dsi1 > wrote:
>Blimey! No Altoids in England! This is not good news! http://www.wrigleytrade.co.uk/uk/brands/altoids.aspx -- Bruce |
It's 1:15 a.m.
On Sat, 02 Apr 2016 20:03:00 -0500, "cshenk" > wrote:
>Jeßus wrote in rec.food.cooking: > >> On Sat, 02 Apr 2016 12:19:00 -0500, "cshenk" > wrote: >> >> > Jeßus wrote in rec.food.cooking: >> > >> >> On Fri, 01 Apr 2016 16:32:18 -0600, Janet B > >> >> wrote: >> >> >> >> >On Sat, 02 Apr 2016 06:12:28 +1100, Jeßus > wrote: >> >> >> >> <snip> >> >> >> >> > > I'm looking forward to mutton sandwiches today. >> >> > >> >> > When cooked that long, I would expect the lamb/mutton to be very >> >> > gamy. Or does the long cooking modify the stronger taste of >> >> > mutton. I don't know, so am curious. Or perhaps you like the >> >> > taste of mutton. My mother always went on and on about mutton >> and >> > the strong taste so I am wondering. >> >> >> >> Yes, it is gamey. I do say that under protest, because I don't >> find it >> gamey at all. But I know some ppl on RFC find even lamb >> gamey, so... >> :) >> > >> > We've only only one name for all the other versions others use, >> > from 2 to 3 tooth, hogget and mutton.. >> >> Two-tooth is a common term here as well. > >That is what I thought. Peter used to mention it. I think 2 tooth was >hogget and 3 tooth was mutton but I may have it wrong. That is correct. >All lamb >critters regardless of age are labeled 'lamb' here in the USA. Hence >you have the confusion. Some are not aware there is a difference. Some >will even insist they have only 'lamb' meaning a baby lamb and complain >that it is gamey. Sheesh. how can lamb be regarded as gamey? And just to add complication, the sheep I raise and kill for meat are actually all wethers <G> (wether = castrated male) lamb/hogget/mutton, the Wikipedia page on the subject explains the differences- Lamb, hogget, and mutton (UK, Pakistan, South Africa, Canada, Nepal, New Zealand and Australia)[1] are terms for the meat of domestic sheep (species Ovis aries) at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal.[2] The meat of an adult sheep is mutton, a term only used for the meat, not the living animals. The term mutton is sometimes used to refer to goat meat in the Indian subcontinent.[3][4][5][6] Lamb is the most expensive of the three types, and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. The stronger-tasting mutton is now hard to find in many areas, despite the efforts of the Mutton Renaissance Campaign in the UK. In Australia, the term prime lamb is often used to refer to lambs raised for meat.[7] Other languages, for example French and Italian, make similar, or even more detailed, distinctions between sheep meat by age and sometimes by gender, though these languages don't use different words to refer to the animal and its meat. The definitions for lamb, hogget and mutton vary considerably between countries. Younger lambs are smaller and more tender. Mutton is meat from a sheep over two years old, and has less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red. Commonwealth countries Lamb — a young sheep under 12 months of age which does not have any permanent incisor teeth in wear. (Note that the Australian definition requires 0 permanent incisors, whereas the New Zealand definition allows 0 incisors 'in wear'.) Hogget — A term for a sheep of either sex having no more than two permanent incisors in wear,[8] or its meat. Still common in farming usage, it is now rare as a domestic or retail term for the meat. Much of the "lamb" sold in the UK is "hogget" to an Antipodean farmer. Mutton — a female (ewe) or castrated male (wether) sheep having more than two permanent incisors in wear. United States Under current federal regulations (2014 CFR §65.190),[9] only the term 'lamb' is used: Lamb — ovine animals of any age, including ewes and rams[10] The terms 'mutton' and 'hogget' are rare [11] in the United States. Nevertheless, the exclusive use of 'lamb' in the United States may be confusing, particularly if it is assumed that only actual lambs are butchered for their meat. Under the previous definition (2010 CFR §65.190), 'lamb' meant 'meat, other than mutton (or yearling mutton), produced from sheep https://en.wikipedia.org/wiki/Lamb_and_mutton >I have to guess but I suspect the lamb shoulder (bone in but cut to >thin steaks) may be mutton (3 tooth?). I like it expressly for that >flavor. It probably is if it has a stronger flavour. |
It's 1:15 a.m.
On Sun, 03 Apr 2016 11:54:00 +1000, Bruce > wrote:
>On Sat, 2 Apr 2016 15:38:58 -1000, dsi1 > wrote: > >>Blimey! No Altoids in England! This is not good news! > >http://www.wrigleytrade.co.uk/uk/brands/altoids.aspx Altoids. Not exactly the most appealing brand name in the world. |
It's 1:15 a.m.
On Sun, 03 Apr 2016 12:30:17 +1000, Jeßus > wrote:
>On Sun, 03 Apr 2016 11:54:00 +1000, Bruce > wrote: > >>On Sat, 2 Apr 2016 15:38:58 -1000, dsi1 > wrote: >> >>>Blimey! No Altoids in England! This is not good news! >> >>http://www.wrigleytrade.co.uk/uk/brands/altoids.aspx > >Altoids. Not exactly the most appealing brand name in the world. No, they sound like they give you -oids. -- Bruce |
It's 1:15 a.m.
On Sat, 02 Apr 2016 20:03:00 -0500, "cshenk" > wrote:
>Jeßus wrote in rec.food.cooking: > >> On Sat, 02 Apr 2016 12:19:00 -0500, "cshenk" > wrote: >> >> > Jeßus wrote in rec.food.cooking: >> > >> >> On Fri, 01 Apr 2016 16:32:18 -0600, Janet B > >> >> wrote: >> >> >> >> >On Sat, 02 Apr 2016 06:12:28 +1100, Jeßus > wrote: >> >> >> >> <snip> >> >> >> >> > > I'm looking forward to mutton sandwiches today. >> >> > >> >> > When cooked that long, I would expect the lamb/mutton to be very >> >> > gamy. Or does the long cooking modify the stronger taste of >> >> > mutton. I don't know, so am curious. Or perhaps you like the >> >> > taste of mutton. My mother always went on and on about mutton >> and >> > the strong taste so I am wondering. >> >> >> >> Yes, it is gamey. I do say that under protest, because I don't >> find it >> gamey at all. But I know some ppl on RFC find even lamb >> gamey, so... >> :) >> > >> > We've only only one name for all the other versions others use, >> > from 2 to 3 tooth, hogget and mutton.. >> >> Two-tooth is a common term here as well. > >That is what I thought. Peter used to mention it. I think 2 tooth was >hogget and 3 tooth was mutton but I may have it wrong. All lamb >critters regardless of age are labeled 'lamb' here in the USA. Hence >you have the confusion. Some are not aware there is a difference. Some >will even insist they have only 'lamb' meaning a baby lamb and complain >that it is gamey. West Australian food labeling no longer allows for the hogget category, not sure if this holds true in other states. Lamb has no incisor teeth, being less than twelve months old. Anything older is by default mutton, although when buying it you can tell by size, colour and internal bone colour whether it is closer to mutton than hogget. JB > >I have to guess but I suspect the lamb shoulder (bone in but cut to >thin steaks) may be mutton (3 tooth?). I like it expressly for that >flavor. |
It's 1:15 a.m.
"onglet" > wrote in message ... > On 4/2/2016 3:13 PM, Ophelia wrote: >> >> >> "dsi1" > wrote in message >> ... >>> On Friday, April 1, 2016 at 9:46:23 PM UTC-10, Ophelia wrote: >>>> "dsi1" > wrote in message >>>> ... >>>> > On 4/1/2016 12:26 PM, onglet wrote: >>>> >> On 4/1/2016 1:58 PM, dsi1 wrote: >>>> >>> On 4/1/2016 9:07 AM, Cheri wrote: >>>> >>>> wrote in message >>>> >>>> ... >>>> >>>> On Fri, 1 Apr 2016 08:05:40 -0700, "Cheri" > >>>> >>>> wrote: >>>> >>>> >>>> >>>>> >>>> >>>>> "Gary" > wrote in message >>>> >>>>> ... >>>> >>>>>> Bruce wrote: >>>> >>>>>>> >>>> >>>>>>> On Fri, 1 Apr 2016 02:30:56 -0700, "Julie Bove" >>>> >>>>>>> > wrote: >>>> >>>>>>> >>>> >>>>>>> > >>>> >>>>>>> >"Janet B" > wrote in message >>>> >>>>>>> .. . >>>> >>>>>>> >> >>>> >>>>>>> >> Clark Gable is on TV. We couldn't sleep I've fixed hash >>>> >>>>>>> >> browns >>>> >>>>>>> with >>>> >>>>>>> >> red bell pepper, green onion and scrambled eggs. Should be >>>> >>>>>>> >> able >>>> >>>>>>> to go >>>> >>>>>>> >> to sleep after this. >>>> >>>>>>> >> Janet US >>>> >>>>>>> > >>>> >>>>>>> >Oh how eggciting! >>>> >>>>>>> >>>> >>>>>>> Yes, which woman wants to go to sleep when Clark Gable is on >>>> >>>>>>> TV? >>>> >>>>>> >>>> >>>>>> Clark Gable on TV would *PUT* me to sleep. ;) >>>> >>>>> >>>> >>>>> You and me both. I never saw the appeal of him at all and I don't >>>> >>>>> think he's a good actor either. >>>> >>>>> >>>> >>>>> Cheri >>>> >>>> >>>> >>>> I remember Bette Davis saying on Good Morning America (while she >>>> >>>> chain >>>> >>>> smoked) that what you couldn't tell about him on screen was that >>>> >>>> he >>>> >>>> suffered from the worst case of halitosis and it was ghastly even >>>> >>>> having a conversation with him ! >>>> >>>> === >>>> >>>> >>>> >>>> Halitosis would definitely be a problem in love scenes. :) >>>> >>>> >>>> >>>> Cheri >>>> >>>> >>>> >>> >>>> >>> My breath is pretty bad too - near as I can figure, it happens when >>>> >>> I'm >>>> >>> not eating enough and start burning up my fat reserves. I'm not >>>> >>> sure >>>> >>> what I can do about that except to pig out on nachos and chicken >>>> >>> wings. >>>> >>> >>>> >>> I look like a normal guy but my breath smells like the walking >>>> dead - >>>> >>> all death and decay. That's the breaks. >>>> >> >>>> >> Orbit! >>>> > >>>> > I've got some kind of aversion to chewing gum. Beats the heck out >>>> of me >>>> > why that is. What would be great would be a mask that covers my mouth >>>> > and >>>> > directs any exhaust air upwards and behind me. Problem solved! Of >>>> > course, >>>> > while we got that in place, we might as well make a filtration system >>>> > for >>>> > incoming air. I think these personal filtration system are >>>> > inevitable. >>>> > >>>> > http://www.thaimokit.com/photo/Resin...d-Rider-ZO.jpg >>>> >>>> Everyone would certainly see you coming with that on:)) Are you sure >>>> your >>>> breath is so bad? I am sure your wife would have done something about >>>> it. >>>> >>> >>> She likes to slip me some Altoids. :) >> >> I don't know what they are, but if they help and she is happy with that, >> then all is well:))) >> >> >> > > Oh my, you never heard of them? > > I guess their marketing over the pond is rather anemic... > > https://en.wikipedia.org/wiki/Altoids > > Altoids are a brand of breath mints. The brand was created by the > London-based Smith & Company in the 1780s, and later became part of the > Callard & Bowser company in the 19th century. Their advertising slogan is > "The Original Celebrated Curiously Strong Mints", referring to the high > concentration of peppermint oil used in the original flavour lozenge. Thanks. OK I just searched and it seems my local Supermarket sells them! Heh, who knew? -- http://www.helpforheroes.org.uk/shop/ |
It's 1:15 a.m.
"dsi1" > wrote in message ... > On 4/2/2016 11:13 AM, Ophelia wrote: >> >> >> "dsi1" > wrote in message >> ... >>> On Friday, April 1, 2016 at 9:46:23 PM UTC-10, Ophelia wrote: >>>> "dsi1" > wrote in message >>>> ... >>>> > On 4/1/2016 12:26 PM, onglet wrote: >>>> >> On 4/1/2016 1:58 PM, dsi1 wrote: >>>> >>> On 4/1/2016 9:07 AM, Cheri wrote: >>>> >>>> wrote in message >>>> >>>> ... >>>> >>>> On Fri, 1 Apr 2016 08:05:40 -0700, "Cheri" > >>>> >>>> wrote: >>>> >>>> >>>> >>>>> >>>> >>>>> "Gary" > wrote in message >>>> >>>>> ... >>>> >>>>>> Bruce wrote: >>>> >>>>>>> >>>> >>>>>>> On Fri, 1 Apr 2016 02:30:56 -0700, "Julie Bove" >>>> >>>>>>> > wrote: >>>> >>>>>>> >>>> >>>>>>> > >>>> >>>>>>> >"Janet B" > wrote in message >>>> >>>>>>> .. . >>>> >>>>>>> >> >>>> >>>>>>> >> Clark Gable is on TV. We couldn't sleep I've fixed hash >>>> >>>>>>> >> browns >>>> >>>>>>> with >>>> >>>>>>> >> red bell pepper, green onion and scrambled eggs. Should be >>>> >>>>>>> >> able >>>> >>>>>>> to go >>>> >>>>>>> >> to sleep after this. >>>> >>>>>>> >> Janet US >>>> >>>>>>> > >>>> >>>>>>> >Oh how eggciting! >>>> >>>>>>> >>>> >>>>>>> Yes, which woman wants to go to sleep when Clark Gable is on >>>> >>>>>>> TV? >>>> >>>>>> >>>> >>>>>> Clark Gable on TV would *PUT* me to sleep. ;) >>>> >>>>> >>>> >>>>> You and me both. I never saw the appeal of him at all and I don't >>>> >>>>> think he's a good actor either. >>>> >>>>> >>>> >>>>> Cheri >>>> >>>> >>>> >>>> I remember Bette Davis saying on Good Morning America (while she >>>> >>>> chain >>>> >>>> smoked) that what you couldn't tell about him on screen was that >>>> >>>> he >>>> >>>> suffered from the worst case of halitosis and it was ghastly even >>>> >>>> having a conversation with him ! >>>> >>>> === >>>> >>>> >>>> >>>> Halitosis would definitely be a problem in love scenes. :) >>>> >>>> >>>> >>>> Cheri >>>> >>>> >>>> >>> >>>> >>> My breath is pretty bad too - near as I can figure, it happens when >>>> >>> I'm >>>> >>> not eating enough and start burning up my fat reserves. I'm not >>>> >>> sure >>>> >>> what I can do about that except to pig out on nachos and chicken >>>> >>> wings. >>>> >>> >>>> >>> I look like a normal guy but my breath smells like the walking >>>> dead - >>>> >>> all death and decay. That's the breaks. >>>> >> >>>> >> Orbit! >>>> > >>>> > I've got some kind of aversion to chewing gum. Beats the heck out >>>> of me >>>> > why that is. What would be great would be a mask that covers my mouth >>>> > and >>>> > directs any exhaust air upwards and behind me. Problem solved! Of >>>> > course, >>>> > while we got that in place, we might as well make a filtration system >>>> > for >>>> > incoming air. I think these personal filtration system are >>>> > inevitable. >>>> > >>>> > http://www.thaimokit.com/photo/Resin...d-Rider-ZO.jpg >>>> >>>> Everyone would certainly see you coming with that on:)) Are you sure >>>> your >>>> breath is so bad? I am sure your wife would have done something about >>>> it. >>>> >>> >>> She likes to slip me some Altoids. :) >> >> I don't know what they are, but if they help and she is happy with that, >> then all is well:))) >> > > Blimey! No Altoids in England! This is not good news! I searched and it seems my local supermarket sells them:) I guess because I've never needed them I have never looked for them:))) oh and pssst I live in Scotland <g> -- http://www.helpforheroes.org.uk/shop/ |
It's 1:15 a.m.
"Bruce" > wrote in message ... > On Sat, 2 Apr 2016 15:38:58 -1000, dsi1 > wrote: > >>Blimey! No Altoids in England! This is not good news! > > http://www.wrigleytrade.co.uk/uk/brands/altoids.aspx > I found them:) -- http://www.helpforheroes.org.uk/shop/ |
It's 1:15 a.m.
"Bruce" > wrote in message ... > On Sun, 03 Apr 2016 12:30:17 +1000, Jeßus > wrote: > >>On Sun, 03 Apr 2016 11:54:00 +1000, Bruce > wrote: >> >>>On Sat, 2 Apr 2016 15:38:58 -1000, dsi1 > wrote: >>> >>>>Blimey! No Altoids in England! This is not good news! >>> >>>http://www.wrigleytrade.co.uk/uk/brands/altoids.aspx >> >>Altoids. Not exactly the most appealing brand name in the world. > > No, they sound like they give you -oids. lol -- http://www.helpforheroes.org.uk/shop/ |
It's 1:15 a.m.
On Sun, 03 Apr 2016 16:12:58 +0800, JBurns >
wrote: > On Sat, 02 Apr 2016 20:03:00 -0500, "cshenk" > wrote: > > >Jeßus wrote in rec.food.cooking: > > > >> On Sat, 02 Apr 2016 12:19:00 -0500, "cshenk" > wrote: > >> > >> > Jeßus wrote in rec.food.cooking: > >> > > >> >> On Fri, 01 Apr 2016 16:32:18 -0600, Janet B > > >> >> wrote: > >> >> > >> >> >On Sat, 02 Apr 2016 06:12:28 +1100, Jeßus > wrote: > >> >> > >> >> <snip> > >> >> > >> >> > > I'm looking forward to mutton sandwiches today. > >> >> > > >> >> > When cooked that long, I would expect the lamb/mutton to be very > >> >> > gamy. Or does the long cooking modify the stronger taste of > >> >> > mutton. I don't know, so am curious. Or perhaps you like the > >> >> > taste of mutton. My mother always went on and on about mutton > >> and >> > the strong taste so I am wondering. > >> >> > >> >> Yes, it is gamey. I do say that under protest, because I don't > >> find it >> gamey at all. But I know some ppl on RFC find even lamb > >> gamey, so... >> :) > >> > > >> > We've only only one name for all the other versions others use, > >> > from 2 to 3 tooth, hogget and mutton.. > >> > >> Two-tooth is a common term here as well. > > > >That is what I thought. Peter used to mention it. I think 2 tooth was > >hogget and 3 tooth was mutton but I may have it wrong. All lamb > >critters regardless of age are labeled 'lamb' here in the USA. Hence > >you have the confusion. Some are not aware there is a difference. Some > >will even insist they have only 'lamb' meaning a baby lamb and complain > >that it is gamey. > > West Australian food labeling no longer allows for the hogget > category, not sure if this holds true in other states. Lamb has no > incisor teeth, being less than twelve months old. Anything older is by > default mutton, although when buying it you can tell by size, colour > and internal bone colour whether it is closer to mutton than hogget. > > JB > Thanks, the stores/chains I buy meat at must be buying lamb from Western Australia now because I have certainly noticed the difference and don't object to Australian lamb anymore. It had a horrible gamey flavor before that was so off putting I read the labels expressly so I could avoid it. In fact it was so bad for so long, that I still experience a certain amount of trepidation when I buy it. > > > >I have to guess but I suspect the lamb shoulder (bone in but cut to > >thin steaks) may be mutton (3 tooth?). I like it expressly for that > >flavor. -- sf |
It's 1:15 a.m.
On Sun, 03 Apr 2016 07:28:55 -0700, sf > wrote:
>On Sun, 03 Apr 2016 16:12:58 +0800, JBurns > >wrote: > >> On Sat, 02 Apr 2016 20:03:00 -0500, "cshenk" > wrote: >> >> >Jeßus wrote in rec.food.cooking: >> > >> >> On Sat, 02 Apr 2016 12:19:00 -0500, "cshenk" > wrote: >> >> >> >> > Jeßus wrote in rec.food.cooking: >> >> > >> >> >> On Fri, 01 Apr 2016 16:32:18 -0600, Janet B > >> >> >> wrote: >> >> >> >> >> >> >On Sat, 02 Apr 2016 06:12:28 +1100, Jeßus > wrote: >> >> >> >> >> >> <snip> >> >> >> >> >> >> > > I'm looking forward to mutton sandwiches today. >> >> >> > >> >> >> > When cooked that long, I would expect the lamb/mutton to be very >> >> >> > gamy. Or does the long cooking modify the stronger taste of >> >> >> > mutton. I don't know, so am curious. Or perhaps you like the >> >> >> > taste of mutton. My mother always went on and on about mutton >> >> and >> > the strong taste so I am wondering. >> >> >> >> >> >> Yes, it is gamey. I do say that under protest, because I don't >> >> find it >> gamey at all. But I know some ppl on RFC find even lamb >> >> gamey, so... >> :) >> >> > >> >> > We've only only one name for all the other versions others use, >> >> > from 2 to 3 tooth, hogget and mutton.. >> >> >> >> Two-tooth is a common term here as well. >> > >> >That is what I thought. Peter used to mention it. I think 2 tooth was >> >hogget and 3 tooth was mutton but I may have it wrong. All lamb >> >critters regardless of age are labeled 'lamb' here in the USA. Hence >> >you have the confusion. Some are not aware there is a difference. Some >> >will even insist they have only 'lamb' meaning a baby lamb and complain >> >that it is gamey. >> >> West Australian food labeling no longer allows for the hogget >> category, not sure if this holds true in other states. Lamb has no >> incisor teeth, being less than twelve months old. Anything older is by >> default mutton, although when buying it you can tell by size, colour >> and internal bone colour whether it is closer to mutton than hogget. >> >> JB >> >Thanks, the stores/chains I buy meat at must be buying lamb from >Western Australia now because I have certainly noticed the difference >and don't object to Australian lamb anymore. It had a horrible gamey >flavor before that was so off putting I read the labels expressly so I >could avoid it. In fact it was so bad for so long, that I still >experience a certain amount of trepidation when I buy it. >> > >> >I have to guess but I suspect the lamb shoulder (bone in but cut to >> >thin steaks) may be mutton (3 tooth?). I like it expressly for that >> >flavor. I believe US lamb is grain fed as opposed to grass grazing which accounts for different flavour. |
It's 1:15 a.m.
Jeßus wrote in rec.food.cooking:
> On Sat, 02 Apr 2016 20:03:00 -0500, "cshenk" > wrote: > > > Jeßus wrote in rec.food.cooking: > > > >> On Sat, 02 Apr 2016 12:19:00 -0500, "cshenk" > > wrote: >> > >> > Jeßus wrote in rec.food.cooking: > >> > > >> >> On Fri, 01 Apr 2016 16:32:18 -0600, Janet B > > >> >> wrote: > >> >> > >> >> >On Sat, 02 Apr 2016 06:12:28 +1100, Jeßus > wrote: > >> >> > >> >> <snip> > >> >> > >> >> > > I'm looking forward to mutton sandwiches today. > >> >> > > >> >> > When cooked that long, I would expect the lamb/mutton to be > very >> >> > gamy. Or does the long cooking modify the stronger > taste of >> >> > mutton. I don't know, so am curious. Or perhaps > you like the >> >> > taste of mutton. My mother always went on and > on about mutton >> and >> > the strong taste so I am wondering. > >> >> > >> >> Yes, it is gamey. I do say that under protest, because I don't > >> find it >> gamey at all. But I know some ppl on RFC find even lamb > >> gamey, so... >> :) > >> > > >> > We've only only one name for all the other versions others use, > >> > from 2 to 3 tooth, hogget and mutton.. > >> > >> Two-tooth is a common term here as well. > > > > That is what I thought. Peter used to mention it. I think 2 tooth > > was hogget and 3 tooth was mutton but I may have it wrong. > > That is correct. > > > All lamb > > critters regardless of age are labeled 'lamb' here in the USA. > > Hence you have the confusion. Some are not aware there is a > > difference. Some will even insist they have only 'lamb' meaning a > > baby lamb and complain that it is gamey. > > Sheesh. how can lamb be regarded as gamey? And just to add > complication, the sheep I raise and kill for meat are actually all > wethers <G> (wether = castrated male) > > lamb/hogget/mutton, the Wikipedia page on the subject explains the > differences- > > Lamb, hogget, and mutton (UK, Pakistan, South Africa, Canada, Nepal, > New Zealand and Australia)[1] are terms for the meat of domestic sheep > (species Ovis aries) at different ages. > > A sheep in its first year is called a lamb, and its meat is also > called lamb. The meat of a juvenile sheep older than one year is > hogget; outside North America this is also a term for the living > animal.[2] The meat of an adult sheep is mutton, a term only used for > the meat, not the living animals. The term mutton is sometimes used to > refer to goat meat in the Indian subcontinent.[3][4][5][6] > > Lamb is the most expensive of the three types, and in recent decades > sheep meat is increasingly only retailed as "lamb", sometimes > stretching the accepted distinctions given above. The stronger-tasting > mutton is now hard to find in many areas, despite the efforts of the > Mutton Renaissance Campaign in the UK. In Australia, the term prime > lamb is often used to refer to lambs raised for meat.[7] Other > languages, for example French and Italian, make similar, or even more > detailed, distinctions between sheep meat by age and sometimes by > gender, though these languages don't use different words to refer to > the animal and its meat. > > The definitions for lamb, hogget and mutton vary considerably between > countries. Younger lambs are smaller and more tender. Mutton is meat > from a sheep over two years old, and has less tender flesh. In > general, the darker the colour, the older the animal. Baby lamb meat > will be pale pink, while regular lamb is pinkish-red. > Commonwealth countries > > Lamb — a young sheep under 12 months of age which does not have > any permanent incisor teeth in wear. (Note that the Australian > definition requires 0 permanent incisors, whereas the New Zealand > definition allows 0 incisors 'in wear'.) > Hogget — A term for a sheep of either sex having no more than two > permanent incisors in wear,[8] or its meat. Still common in farming > usage, it is now rare as a domestic or retail term for the meat. Much > of the "lamb" sold in the UK is "hogget" to an Antipodean farmer. > Mutton — a female (ewe) or castrated male (wether) sheep having > more than two permanent incisors in wear. > > United States > > Under current federal regulations (2014 CFR §65.190),[9] only the term > 'lamb' is used: > > Lamb — ovine animals of any age, including ewes and rams[10] > > The terms 'mutton' and 'hogget' are rare [11] in the United States. > Nevertheless, the exclusive use of 'lamb' in the United States may be > confusing, particularly if it is assumed that only actual lambs are > butchered for their meat. Under the previous definition (2010 CFR > §65.190), 'lamb' meant 'meat, other than mutton (or yearling mutton), > produced from sheep > > https://en.wikipedia.org/wiki/Lamb_and_mutton > > > I have to guess but I suspect the lamb shoulder (bone in but cut to > > thin steaks) may be mutton (3 tooth?). I like it expressly for that > > flavor. > > It probably is if it has a stronger flavour. Good article and thanks! Yes, from the looks (a strong dark meat) then it's mutton I like and most often get. It would not suprise me in the faintest if a USA person literally was unaware of this. There is a definate marketing though that 'Lamb' is better than Hogget or Mutton and prices better so it is hidden from the average consumer. This has a detrimental effect on sales in the end. See, Mutton and Hogget are 'cheaper' even here (though some try to use actual baby lamb prices for it) but the cooking types used are distinctly different from what I can tell. So, a USA person will try 'lamb' with a true lamb recipe and it goes all wrong. They assume lamb is bad instead of knowing the right cookery for the right stages. I think the best part here for us poor USA folks is the color differences. Dead on. I know to get the dark red almost brownish colored meats for the curries I make. If I want a stew, I use the middle color (often labeled lamb stew). I ignore the pallid tasting pink stuff as it doesnt suit me. It tastes the same to me as veal which is cheaper and I'm not a big fan of veal (baby beef) either. http://i1134.photobucket.com/albums/...g/DSCF3018.jpg I know the camera isnt the best and this is still defrosting so looks more white than it is. Mutton I think here. I'm making a curry with it in a bit. I'll take more pictures but need to clean the kitchen up. Pretty messy after a bit of cooking last night (grin). Carol -- |
It's 1:15 a.m.
On 4/2/2016 7:38 PM, dsi1 wrote:
> On 4/2/2016 11:13 AM, Ophelia wrote: >> >> >> "dsi1" > wrote in message >> ... >>> On Friday, April 1, 2016 at 9:46:23 PM UTC-10, Ophelia wrote: >>>> "dsi1" > wrote in message >>>> ... >>>> > On 4/1/2016 12:26 PM, onglet wrote: >>>> >> On 4/1/2016 1:58 PM, dsi1 wrote: >>>> >>> On 4/1/2016 9:07 AM, Cheri wrote: >>>> >>>> wrote in message >>>> ... >>>> >>>> On Fri, 1 Apr 2016 08:05:40 -0700, "Cheri" > >>>> >>>> wrote: >>>> >>>> >>>> >>>>> >>>> >>>>> "Gary" > wrote in message >>>> >>>>> ... >>>> >>>>>> Bruce wrote: >>>> >>>>>>> >>>> >>>>>>> On Fri, 1 Apr 2016 02:30:56 -0700, "Julie Bove" >>>> >>>>>>> > wrote: >>>> >>>>>>> >>>> >>>>>>> > >>>> >>>>>>> >"Janet B" > wrote in message >>>> >>>>>>> .. . >>>> >>>>>>> >> >>>> >>>>>>> >> Clark Gable is on TV. We couldn't sleep I've fixed hash >>>> >>>>>>> >> browns >>>> >>>>>>> with >>>> >>>>>>> >> red bell pepper, green onion and scrambled eggs. Should be >>>> >>>>>>> >> able >>>> >>>>>>> to go >>>> >>>>>>> >> to sleep after this. >>>> >>>>>>> >> Janet US >>>> >>>>>>> > >>>> >>>>>>> >Oh how eggciting! >>>> >>>>>>> >>>> >>>>>>> Yes, which woman wants to go to sleep when Clark Gable is on >>>> TV? >>>> >>>>>> >>>> >>>>>> Clark Gable on TV would *PUT* me to sleep. ;) >>>> >>>>> >>>> >>>>> You and me both. I never saw the appeal of him at all and I don't >>>> >>>>> think he's a good actor either. >>>> >>>>> >>>> >>>>> Cheri >>>> >>>> >>>> >>>> I remember Bette Davis saying on Good Morning America (while she >>>> >>>> chain >>>> >>>> smoked) that what you couldn't tell about him on screen was >>>> that he >>>> >>>> suffered from the worst case of halitosis and it was ghastly even >>>> >>>> having a conversation with him ! >>>> >>>> === >>>> >>>> >>>> >>>> Halitosis would definitely be a problem in love scenes. :) >>>> >>>> >>>> >>>> Cheri >>>> >>>> >>>> >>> >>>> >>> My breath is pretty bad too - near as I can figure, it happens when >>>> >>> I'm >>>> >>> not eating enough and start burning up my fat reserves. I'm not >>>> sure >>>> >>> what I can do about that except to pig out on nachos and chicken >>>> >>> wings. >>>> >>> >>>> >>> I look like a normal guy but my breath smells like the walking >>>> dead - >>>> >>> all death and decay. That's the breaks. >>>> >> >>>> >> Orbit! >>>> > >>>> > I've got some kind of aversion to chewing gum. Beats the heck out >>>> of me >>>> > why that is. What would be great would be a mask that covers my mouth >>>> > and >>>> > directs any exhaust air upwards and behind me. Problem solved! Of >>>> > course, >>>> > while we got that in place, we might as well make a filtration system >>>> > for >>>> > incoming air. I think these personal filtration system are >>>> inevitable. >>>> > >>>> > >>>> http://www.thaimokit.com/photo/Resin...d-Rider-ZO.jpg >>>> >>>> Everyone would certainly see you coming with that on:)) Are you sure >>>> your >>>> breath is so bad? I am sure your wife would have done something about >>>> it. >>>> >>> >>> She likes to slip me some Altoids. :) >> >> I don't know what they are, but if they help and she is happy with that, >> then all is well:))) >> > > Blimey! No Altoids in England! This is not good news! Blighty minus minty - the horror. |
It's 1:15 a.m.
sf wrote in rec.food.cooking:
> On Sun, 03 Apr 2016 16:12:58 +0800, JBurns > > wrote: > > > On Sat, 02 Apr 2016 20:03:00 -0500, "cshenk" > > > wrote: > > > > > Jeßus wrote in rec.food.cooking: > > > > > >> On Sat, 02 Apr 2016 12:19:00 -0500, "cshenk" > > > wrote: >> > > >> > Jeßus wrote in rec.food.cooking: > > >> > > > >> >> On Fri, 01 Apr 2016 16:32:18 -0600, Janet B > > > >> >> wrote: > > >> >> > > >> >> >On Sat, 02 Apr 2016 06:12:28 +1100, Jeßus > > > wrote: >> >> > > >> >> <snip> > > >> >> > > >> >> > > I'm looking forward to mutton sandwiches today. > > >> >> > > > >> >> > When cooked that long, I would expect the lamb/mutton to be > > very >> >> > gamy. Or does the long cooking modify the stronger > > taste of >> >> > mutton. I don't know, so am curious. Or perhaps > > you like the >> >> > taste of mutton. My mother always went on and > > on about mutton >> and >> > the strong taste so I am wondering. > > >> >> > > >> >> Yes, it is gamey. I do say that under protest, because I don't > > >> find it >> gamey at all. But I know some ppl on RFC find even > > lamb >> gamey, so... >> :) > > >> > > > >> > We've only only one name for all the other versions others use, > > >> > from 2 to 3 tooth, hogget and mutton.. > > >> > > >> Two-tooth is a common term here as well. > > > > > > That is what I thought. Peter used to mention it. I think 2 > > > tooth was hogget and 3 tooth was mutton but I may have it wrong. > > > All lamb critters regardless of age are labeled 'lamb' here in > > > the USA. Hence you have the confusion. Some are not aware there > > > is a difference. Some will even insist they have only 'lamb' > > > meaning a baby lamb and complain that it is gamey. > > > > West Australian food labeling no longer allows for the hogget > > category, not sure if this holds true in other states. Lamb has no > > incisor teeth, being less than twelve months old. Anything older is > > by default mutton, although when buying it you can tell by size, > > colour and internal bone colour whether it is closer to mutton than > > hogget. > > > > JB > > > Thanks, the stores/chains I buy meat at must be buying lamb from > Western Australia now because I have certainly noticed the difference > and don't object to Australian lamb anymore. It had a horrible gamey > flavor before that was so off putting I read the labels expressly so I > could avoid it. In fact it was so bad for so long, that I still > experience a certain amount of trepidation when I buy it. > > > > > > I have to guess but I suspect the lamb shoulder (bone in but cut > > > to thin steaks) may be mutton (3 tooth?). I like it expressly > > > for that flavor. Hi SF, I think what he is telling you is not that they do not sell it, they just relabel it Mutton there when it's the inbetween age of hogget. Look for a light bright red with almost dark pink for Hogget (over age 1, under age 3). Mutton, which we love, has a different taste and that may be what you object to. Its stronger and more gamey and has to be flavored right. There's the next stage of the curry. My camera makes the sauce look pink but it's a brown sauce with rogan josh seasoning (which is a little pink itself). http://i1134.photobucket.com/albums/...g/DSCF3020.jpg Charlotte BTW is having duck Pho with the venison balls and some chopped green dried chives. She added miso and some of the mustard she cut up yesterday. -- |
It's 1:15 a.m.
On 4/2/2016 7:54 PM, Bruce wrote:
> On Sat, 2 Apr 2016 15:38:58 -1000, dsi1 > wrote: > >> Blimey! No Altoids in England! This is not good news! > > http://www.wrigleytrade.co.uk/uk/brands/altoids.aspx > Again: https://en.wikipedia.org/wiki/Altoids Altoids are less widely available in Britain—their country of origin—than in the US to which they are exported. The mints are stocked in relatively few shops, including Tesco, Morrisons, and Waitrose supermarket chains. Marks & Spencer produces a near identical product called "Curiously Strong Mints". Unlike their marketing in the US, Altoids have never been heavily marketed in the UK. |
It's 1:15 a.m.
On 4/2/2016 8:30 PM, Je�us wrote:
> On Sun, 03 Apr 2016 11:54:00 +1000, Bruce > wrote: > >> On Sat, 2 Apr 2016 15:38:58 -1000, dsi1 > wrote: >> >>> Blimey! No Altoids in England! This is not good news! >> >> http://www.wrigleytrade.co.uk/uk/brands/altoids.aspx > > Altoids. Not exactly the most appealing brand name in the world. > Rabbit-killing, a sport for the cowards of the world... |
It's 1:15 a.m.
On 4/3/2016 8:28 AM, sf wrote:
> On Sun, 03 Apr 2016 16:12:58 +0800, JBurns > > wrote: > >> On Sat, 02 Apr 2016 20:03:00 -0500, "cshenk" > wrote: >> >>> Jeßus wrote in rec.food.cooking: >>> >>>> On Sat, 02 Apr 2016 12:19:00 -0500, "cshenk" > wrote: >>>> >>>>> Jeßus wrote in rec.food.cooking: >>>>> >>>>>> On Fri, 01 Apr 2016 16:32:18 -0600, Janet B > >>>>>> wrote: >>>>>> >>>>>>> On Sat, 02 Apr 2016 06:12:28 +1100, Jeßus > wrote: >>>>>> >>>>>> <snip> >>>>>> >>>>>>>> I'm looking forward to mutton sandwiches today. >>>>>>> >>>>>>> When cooked that long, I would expect the lamb/mutton to be very >>>>>>> gamy. Or does the long cooking modify the stronger taste of >>>>>>> mutton. I don't know, so am curious. Or perhaps you like the >>>>>>> taste of mutton. My mother always went on and on about mutton >>>> and >> > the strong taste so I am wondering. >>>>>> >>>>>> Yes, it is gamey. I do say that under protest, because I don't >>>> find it >> gamey at all. But I know some ppl on RFC find even lamb >>>> gamey, so... >> :) >>>>> >>>>> We've only only one name for all the other versions others use, >>>>> from 2 to 3 tooth, hogget and mutton.. >>>> >>>> Two-tooth is a common term here as well. >>> >>> That is what I thought. Peter used to mention it. I think 2 tooth was >>> hogget and 3 tooth was mutton but I may have it wrong. All lamb >>> critters regardless of age are labeled 'lamb' here in the USA. Hence >>> you have the confusion. Some are not aware there is a difference. Some >>> will even insist they have only 'lamb' meaning a baby lamb and complain >>> that it is gamey. >> >> West Australian food labeling no longer allows for the hogget >> category, not sure if this holds true in other states. Lamb has no >> incisor teeth, being less than twelve months old. Anything older is by >> default mutton, although when buying it you can tell by size, colour >> and internal bone colour whether it is closer to mutton than hogget. >> >> JB >> > Thanks, the stores/chains I buy meat at must be buying lamb from > Western Australia now because I have certainly noticed the difference > and don't object to Australian lamb anymore. It had a horrible gamey > flavor before that was so off putting I read the labels expressly so I > could avoid it. In fact it was so bad for so long, that I still > experience a certain amount of trepidation when I buy it. Amen. American lamb is sweet and fresh - always. The Auztards produce rancid fare. |
It's 1:15 a.m.
On 4/3/2016 10:39 AM, cshenk wrote:
> Charlotte BTW is having duck Pho with the venison balls and some > chopped green dried chives. She added miso and some of the mustard she > cut up yesterday. > > -- If you will, a photo of that please? |
It's 1:15 a.m.
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It's 1:15 a.m.
On Sun, 03 Apr 2016 13:15:56 -0500, "cshenk" > wrote:
wrote in rec.food.cooking: > >> >> I believe US lamb is grain fed as opposed to grass grazing which >> accounts for different flavour. > >I think you will find we import most of the lamb today, much to the >dislike of our few lamb farms who wanted to keep the price artifically >high (and were instumental in our not having a catagory for age of the >'lamb' I suspect). > >Due to history and beef cattle winning the battle here, sheep became a >high priced specialty. They were not all all amused when the USA >changed to allow exported lamb to come in at 30% or so the price of USA >grown. OZ folks were not amused either then their prices went up but >overall, their trade balance did well bringing more money to the >country from what I gather. Not sure if that maintained the same good >thing, but it was good to get imported lamb here at last at a price >that could be afforded. That's fine, but it doesn't alter what I said about grain vs grass fed. |
It's 1:15 a.m.
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It's 1:15 a.m.
On Sun, 03 Apr 2016 13:54:53 +1000, Bruce > wrote:
>On Sun, 03 Apr 2016 12:30:17 +1000, Jeßus > wrote: > >>On Sun, 03 Apr 2016 11:54:00 +1000, Bruce > wrote: >> >>>On Sat, 2 Apr 2016 15:38:58 -1000, dsi1 > wrote: >>> >>>>Blimey! No Altoids in England! This is not good news! >>> >>>http://www.wrigleytrade.co.uk/uk/brands/altoids.aspx >> >>Altoids. Not exactly the most appealing brand name in the world. > >No, they sound like they give you -oids. Hopefully not haemorrhoids. |
It's 1:15 a.m.
On 4/3/2016 1:24 PM, Je�us wrote:
> On Sun, 03 Apr 2016 12:12:31 -0300, wrote: > >> I believe US lamb is grain fed as opposed to grass grazing which >> accounts for different flavour. > > A polite way of saying very bland tasting. > It's sweet, not like that musty crud you Auztards vacuum pack and dump on us. |
It's 1:15 a.m.
On Sun, 03 Apr 2016 10:59:43 -0500, "cshenk" > wrote:
>Jeßus wrote in rec.food.cooking: > <snip> > >Good article and thanks! > >Yes, from the looks (a strong dark meat) then it's mutton I like and >most often get. > >It would not suprise me in the faintest if a USA person literally was >unaware of this. There is a definate marketing though that 'Lamb' is >better than Hogget or Mutton and prices better so it is hidden from the >average consumer. > >This has a detrimental effect on sales in the end. See, Mutton and >Hogget are 'cheaper' even here (though some try to use actual baby lamb >prices for it) but the cooking types used are distinctly different from >what I can tell. Cooking differences in the sense that true lamb is more tender. Just to complicate matters further, here in Aus you will see 'spring lamb' for sale, the difference being they are younger than 'ordinary lamb', which can be up to a year old. >So, a USA person will try 'lamb' with a true lamb >recipe and it goes all wrong. They assume lamb is bad instead of >knowing the right cookery for the right stages. Yes, that could happen, based on the situation there. >I think the best part here for us poor USA folks is the color >differences. Dead on. I know to get the dark red almost brownish >colored meats for the curries I make. If I want a stew, I use the >middle color (often labeled lamb stew). I ignore the pallid tasting >pink stuff as it doesnt suit me. It tastes the same to me as veal >which is cheaper and I'm not a big fan of veal (baby beef) either. Me neither. Veal is very overrated IMO. >http://i1134.photobucket.com/albums/...g/DSCF3018.jpg > >I know the camera isnt the best and this is still defrosting so looks >more white than it is. Mutton I think here. I'm making a curry with >it in a bit. A bit hard to tell from the pic but I do see a fair amount of marbling... might be closer to hogget, the meat doesn't look all that dark? >I'll take more pictures but need to clean the kitchen up. Pretty messy >after a bit of cooking last night (grin). Looking forward to the pics. |
It's 1:15 a.m.
On Mon, 04 Apr 2016 05:24:15 +1000, Jeßus > wrote:
>On Sun, 03 Apr 2016 12:12:31 -0300, wrote: > >>I believe US lamb is grain fed as opposed to grass grazing which >>accounts for different flavour. > >A polite way of saying very bland tasting. I'm not necessarily being polite, more explaining why :) |
It's 1:15 a.m.
On Sun, 03 Apr 2016 11:39:48 -0500, "cshenk" > wrote:
> Hi SF, I think what he is telling you is not that they do not sell it, > they just relabel it Mutton there when it's the inbetween age of hogget. He said they aren't selling hogget labeled as lamb anymore, which means their lamb is really lamb and not a young mutton. That's why I don't object to their flavor anymore. -- sf |
It's 1:15 a.m.
On Sun, 3 Apr 2016 13:41:14 -0600, onglet > wrote:
> On 4/3/2016 1:24 PM, Je?us wrote: > > On Sun, 03 Apr 2016 12:12:31 -0300, wrote: > > > >> I believe US lamb is grain fed as opposed to grass grazing which > >> accounts for different flavour. > > > > A polite way of saying very bland tasting. No idea how commercial lamb is raised, but my mother's lambs were pasture raised (grass fed), got alfalfa twice a day and they were slaughtered under 6 months of age. Her's was top quality and convinced many that they really did like lamb after all. > > > It's sweet, not like that musty crud you Auztards vacuum pack and dump > on us. It is very sweet. Fortunately, the places I shop at don't sell the foul tasting stuff anymore. IMO, they had to get their act together because New Zealand lamb was wiping them off the culinary map in my stores - but where I shop, NZ lamb is scarce as hen's teeth now. -- sf |
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