Lamb Shanks
They have been browned and are now simmering in the braising liquid that
has beef broth and a bottle of stout. I looking forward to some good
eating in about three hours.

On Sunday, April 3, 2016 at 3:12:15 PM UTC-4, Dave Smith wrote:
> Lamb Shanks
> They have been browned and are now simmering in the braising liquid that
> has beef broth and a bottle of stout. I looking forward to some good
> eating in about three hours.

Roast turkey breast with dressing and gravy. Tossed salad on the side.
We're about an hour from dinner at this point.

Cindy Hamilton

"Dave Smith" > wrote in message
...
> Lamb Shanks
> They have been browned and are now simmering in the braising liquid that
> has beef broth and a bottle of stout. I looking forward to some good
> eating in about three hours.

We're having salads. Potato and bacon, chicken with apple and pecan, kidney
bean relish and coleslaw. Probably some olives as well. I have a lot of
jars of them. I was eating them daily for a while then for some reason,
slacked off.

On Sun, 3 Apr 2016 15:12:38 -0400, Dave Smith
> wrote:

>Lamb Shanks
>They have been browned and are now simmering in the braising liquid that
>has beef broth and a bottle of stout. I looking forward to some good
>eating in about three hours.

Yum yum. Nothing better than gnawing on a shank.

On Sun, 3 Apr 2016 12:55:26 -0700 (PDT), Cindy Hamilton
> wrote:

>On Sunday, April 3, 2016 at 3:12:15 PM UTC-4, Dave Smith wrote:
>> Lamb Shanks
>> They have been browned and are now simmering in the braising liquid that
>> has beef broth and a bottle of stout. I looking forward to some good
>> eating in about three hours.
>
>Roast turkey breast with dressing and gravy. Tossed salad on the side.
>We're about an hour from dinner at this point.

I took some Porterhouse steak out of the freezer. I was thinking about
digging up some horseradish and either have some freshly grated with
the steak, or maybe make a horseradish sauce... or maybe add some
horseradish to mashed potato (which is really nice, BTW). Probably
with some basic veggies such as onion, carrots and peas.

On 2016-04-03 4:24 PM, Je�us wrote:
> On Sun, 3 Apr 2016 12:55:26 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Sunday, April 3, 2016 at 3:12:15 PM UTC-4, Dave Smith wrote:
>>> Lamb Shanks
>>> They have been browned and are now simmering in the braising liquid that
>>> has beef broth and a bottle of stout. I looking forward to some good
>>> eating in about three hours.
>>
>> Roast turkey breast with dressing and gravy. Tossed salad on the side.
>> We're about an hour from dinner at this point.
>
> I took some Porterhouse steak out of the freezer. I was thinking about
> digging up some horseradish and either have some freshly grated with
> the steak, or maybe make a horseradish sauce... or maybe add some
> horseradish to mashed potato (which is really nice, BTW). Probably
> with some basic veggies such as onion, carrots and peas.
>


Porterhouse is one of the few cuts of beef that would trump lamb for me.
They are usually to big for me to eat a whole one. We used to get one
large one for the two of us. My wife likes the outer strip so she can
have that while I have the tenderloin. She eats more meat than I do so
we were both happy with that split. The only problem is that the
tenderloin cooks faster than the strip, so I always had to cut it off
when it was done to my taste and leave it on the grill longer for her.

On Sun, 3 Apr 2016 15:12:38 -0400, Dave Smith
> wrote:

>Lamb Shanks
>They have been browned and are now simmering in the braising liquid that
>has beef broth and a bottle of stout. I looking forward to some good
>eating in about three hours.

Your dinner sounds wonderful, lamb shanks are one of my favorite cuts
of lamb.
Tonight I had lamb also, I grilled the lamb chops and served them over
a chimichurri sauce. The vegetable was prosciutto wrapped asparagus
topped with a fried quail egg.
https://flic.kr/p/FxfgU9
https://flic.kr/p/FxfgS5

koko

--

Food is our common ground, a universal experience
James Beard

On Sun, 3 Apr 2016 18:20:47 -0400, Dave Smith
> wrote:

>On 2016-04-03 4:24 PM, Je?us wrote:
>> On Sun, 3 Apr 2016 12:55:26 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Sunday, April 3, 2016 at 3:12:15 PM UTC-4, Dave Smith wrote:
>>>> Lamb Shanks
>>>> They have been browned and are now simmering in the braising liquid that
>>>> has beef broth and a bottle of stout. I looking forward to some good
>>>> eating in about three hours.
>>>
>>> Roast turkey breast with dressing and gravy. Tossed salad on the side.
>>> We're about an hour from dinner at this point.
>>
>> I took some Porterhouse steak out of the freezer. I was thinking about
>> digging up some horseradish and either have some freshly grated with
>> the steak, or maybe make a horseradish sauce... or maybe add some
>> horseradish to mashed potato (which is really nice, BTW). Probably
>> with some basic veggies such as onion, carrots and peas.
>>
>
>Porterhouse is one of the few cuts of beef that would trump lamb for me.

I appreciate their differing qualities

>They are usually to big for me to eat a whole one. We used to get one
>large one for the two of us. My wife likes the outer strip so she can
>have that while I have the tenderloin. She eats more meat than I do so
>we were both happy with that split. The only problem is that the
>tenderloin cooks faster than the strip, so I always had to cut it off
>when it was done to my taste and leave it on the grill longer for her.

Oh well, not a lot of extra work there. I'd probably go for the outer
part like your wife does, as it has a bit of fat there. My only
complaint about Porterhouse (in Australia at least) is that these days
they tend to be a little too lean, although quality butchers usually
have decent Porterhouse. My most favourite cut is still Scotch Fillet,
however. Just the right amount of marbling, flavour and tenderness.