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.

On 3/7/2021 6:06 PM, 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
>
Looks very nice.

> 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.
>
I'm glad you enjoyed it. It's a bit more fuss than I do but that photo
looked like a holiday meal given the table decor well as the quantities.

I looked for lamb shanks when I was shopping last Thursday, no luck.

Jill

On Sun, 7 Mar 2021 18:17:36 -0500, jmcquown >
wrote:

>On 3/7/2021 6:06 PM, 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
>>
>Looks very nice.
>
>> 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.
>>
>I'm glad you enjoyed it. It's a bit more fuss than I do but that photo
>looked like a holiday meal given the table decor well as the quantities.
>
>I looked for lamb shanks when I was shopping last Thursday, no luck.
>
>Jill

I'm sure it was good but in that photo it wasn't easy to see the food,
mostly all I could see was some decor... that's okay, I'm not
interested in seeing lamb, good it's not smell o'pictures. We had
beef pot roast.

On 2021-03-07 7:22 p.m., Sheldon Martin wrote:
> On Sun, 7 Mar 2021 18:17:36 -0500, jmcquown >

>>> 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.
>>>
>> I'm glad you enjoyed it. It's a bit more fuss than I do but that photo
>> looked like a holiday meal given the table decor well as the quantities.
>>
>> I looked for lamb shanks when I was shopping last Thursday, no luck.
>>
>> Jill
>
> I'm sure it was good but in that photo it wasn't easy to see the food,
> mostly all I could see was some decor... that's okay, I'm not
> interested in seeing lamb, good it's not smell o'pictures. We had
> beef pot roast.
>

You could not have seen it because, according to you, I don't cook
because I never post pictures of any of the things I have cooked. Your
comment is true to form and explains why people don't bother posting
photos only to have you negative comments.

On 3/7/2021 7:27 PM, Dave Smith wrote:
> On 2021-03-07 7:22 p.m., Sheldon Martin wrote:
>> On Sun, 7 Mar 2021 18:17:36 -0500, jmcquown >
>
>>>> 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.
>>>>
>>> I'm glad you enjoyed it.Â* It's a bit more fuss than I do but that photo
>>> looked like a holiday meal given the table decor well as the quantities.
>>>
>>> I looked for lamb shanks when I was shopping last Thursday, no luck.
>>>
>>> Jill
>>
>> I'm sure it was good but in that photo it wasn't easy to see the food,
>> mostly all I could see was some decor... that's okay, I'm not
>> interested in seeing lamb, good it's not smell o'pictures.Â* We had
>> beef pot roast.
>>
>
> You could not have seen it because, according to you, I don't cook
> because I never post pictures of any of the things I have cooked.Â* Your
> comment is true to form and explains why people don't bother posting
> photos only to have you negative comments.

Not only that, he didn't notice the photo and recipe was from the RFC
website (which he regularly bitches about no one using and which is no
longer maintained.) He hates lamb, that's one thing we do know.

Jill

On 3/7/2021 7:22 PM, Sheldon Martin wrote:
> On Sun, 7 Mar 2021 18:17:36 -0500, jmcquown >
> wrote:
>
>> On 3/7/2021 6:06 PM, 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
>>>
>> Looks very nice.
>>
>>> 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.
>>>
>> I'm glad you enjoyed it. It's a bit more fuss than I do but that photo
>> looked like a holiday meal given the table decor well as the quantities.
>>
>> I looked for lamb shanks when I was shopping last Thursday, no luck.
>>
>> Jill
>
> I'm sure it was good but in that photo it wasn't easy to see the food,
> mostly all I could see was some decor... that's okay, I'm not
> interested in seeing lamb, good it's not smell o'pictures. We had
> beef pot roast.
>
It was a really old picture anyway.

On Sunday, March 7, 2021 at 1:06:50 PM UTC-10, 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.

My kids have ordered braised lamb shanks in restaurants a couple of times. That's surprising because our clan doesn't eat lamb. It's likely that the lamb shank was a humble piece of meat that got trendy. That's not good, cost wise when humble cuts make it big.

https://photos.app.goo.gl/E8BgrGKxAQwXNBij8

On Sun, 7 Mar 2021 16:38:17 -0800 (PST), dsi1 >
wrote:

>On Sunday, March 7, 2021 at 1:06:50 PM UTC-10, 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.
>
>My kids have ordered braised lamb shanks in restaurants a couple of times.
>That's surprising because our clan doesn't eat lamb.

Goes to show that even your generalisations about your own children
are incorrect.

--
The real Bruce posts with Eternal September

On Sunday, March 7, 2021 at 3:08:07 PM UTC-10, Bruce wrote:
> On Sun, 7 Mar 2021 16:38:17 -0800 (PST), dsi1 >
> wrote:
> >On Sunday, March 7, 2021 at 1:06:50 PM UTC-10, 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.
> >
> >My kids have ordered braised lamb shanks in restaurants a couple of times.
> >That's surprising because our clan doesn't eat lamb.
> Goes to show that even your generalisations about your own children
> are incorrect.
>
> --
> The real Bruce posts with Eternal September

I suppose my generalizations about my kids are more valid than your generalizations about America and Americans i.e., all my knowledge about them isn't stuff I've read on the internet.

On Sun, 7 Mar 2021 17:16:36 -0800 (PST), dsi1 >
wrote:

>On Sunday, March 7, 2021 at 3:08:07 PM UTC-10, Bruce wrote:
>> On Sun, 7 Mar 2021 16:38:17 -0800 (PST), dsi1 >
>> wrote:
>> >>
>> >> 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.
>> >
>> >My kids have ordered braised lamb shanks in restaurants a couple of times.
>> >That's surprising because our clan doesn't eat lamb.
>> Goes to show that even your generalisations about your own children
>> are incorrect.
>>
>> --
>> The real Bruce posts with Eternal September
>
>I suppose my generalizations about my kids are more valid than your generalizations about America and Americans i.e., all my knowledge about them isn't stuff I've read on the internet.

My statements about Americans are the result of conscientious
investigation.

--
The real Bruce posts with Eternal September

On Sunday, March 7, 2021 at 4:12:57 PM UTC-10, Bruce wrote:
> On Sun, 7 Mar 2021 17:16:36 -0800 (PST), dsi1 >
> wrote:
>
> >On Sunday, March 7, 2021 at 3:08:07 PM UTC-10, Bruce wrote:
> >> On Sun, 7 Mar 2021 16:38:17 -0800 (PST), dsi1 >
> >> wrote:
> >> >>
> >> >> 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.
> >> >
> >> >My kids have ordered braised lamb shanks in restaurants a couple of times.
> >> >That's surprising because our clan doesn't eat lamb.
> >> Goes to show that even your generalisations about your own children
> >> are incorrect.
> >>
> >> --
> >> The real Bruce posts with Eternal September
> >

> >I suppose my generalizations about my kids are more valid than your generalizations about America and Americans i.e., all my knowledge about them isn't stuff I've read on the internet.
> My statements about Americans are the result of conscientious
> investigation.
> --
> The real Bruce posts with Eternal September

The internet is good, yes?

On Sun, 7 Mar 2021 16:38:17 -0800 (PST), dsi1 >
wrote:

>On Sunday, March 7, 2021 at 1:06:50 PM UTC-10, 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.
>
>My kids have ordered braised lamb shanks in restaurants a couple of times. That's surprising because our clan doesn't eat lamb.

How the **** would you know what your 'clan' does and doesn't eat?
What an arrogant control freak.

John Kuthe, Better than you...

On 08/03/2021 00:38, dsi1 wrote:
> On Sunday, March 7, 2021 at 1:06:50 PM UTC-10, 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.
>
> My kids have ordered braised lamb shanks in restaurants a couple of times. That's surprising because our clan doesn't eat lamb. It's likely that the lamb shank was a humble piece of meat that got trendy. That's not good, cost wise when humble cuts make it big.
>
> https://photos.app.goo.gl/E8BgrGKxAQwXNBij8
>

=====


I can't eat lamb any more! Too many lambs in the fields around us

On Monday, March 8, 2021 at 2:28:06 AM UTC-10, Ophelia wrote:
> On 08/03/2021 00:38, dsi1 wrote:
> > On Sunday, March 7, 2021 at 1:06:50 PM UTC-10, 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.
> >
> > My kids have ordered braised lamb shanks in restaurants a couple of times. That's surprising because our clan doesn't eat lamb. It's likely that the lamb shank was a humble piece of meat that got trendy. That's not good, cost wise when humble cuts make it big.
> >
> > https://photos.app.goo.gl/E8BgrGKxAQwXNBij8
> >
> =====
>
>
> I can't eat lamb any more! Too many lambs in the fields around us

Those critters are so cute! I cooked up some beef cheeks recently. It could be popular in the future so the price will probably be on the rise. I wasn't too crazy about it. I suppose that's a good thing.
https://www.recipetineats.com/slow-c...e-beef-cheeks/

On Mon, 8 Mar 2021 10:15:20 -0800 (PST), dsi1 wrote:

> Those critters are so cute! I cooked up some beef cheeks recently. It could be popular in the future so the price will probably be on the rise. I wasn't too crazy about it. I suppose that's a good thing.
> https://www.recipetineats.com/slow-c...e-beef-cheeks/

Beef cheeks are already "trendy". Every grocery store here carries
them for $5/lb raw, and $8/lb cooked (and sold in bulk still warm
at some stores).

-sw

On Monday, March 8, 2021 at 6:14:15 PM UTC-6, Sqwertz wrote:
>
> On Mon, 8 Mar 2021 10:15:20 -0800 (PST), dsi1 wrote:
>
> > https://www.recipetineats.com/slow-c...e-beef-cheeks/
> >
> Beef cheeks are already "trendy". Every grocery store here carries
> them for $5/lb raw, and $8/lb cooked (and sold in bulk still warm
> at some stores).
>
> -sw
>
I've not seen them here, but maybe I wasn't paying attention. I look this
week when I hit the grocery store.

On 08/03/2021 18:15, dsi1 wrote:
> On Monday, March 8, 2021 at 2:28:06 AM UTC-10, Ophelia wrote:
>> On 08/03/2021 00:38, dsi1 wrote:
>>> On Sunday, March 7, 2021 at 1:06:50 PM UTC-10, 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.
>>>
>>> My kids have ordered braised lamb shanks in restaurants a couple of times. That's surprising because our clan doesn't eat lamb. It's likely that the lamb shank was a humble piece of meat that got trendy. That's not good, cost wise when humble cuts make it big.
>>>
>>> https://photos.app.goo.gl/E8BgrGKxAQwXNBij8
>>>
>> =====
>>
>>
>> I can't eat lamb any more! Too many lambs in the fields around us
>
> Those critters are so cute! I cooked up some beef cheeks recently. It could be popular in the future so the price will probably be on the rise. I wasn't too crazy about it. I suppose that's a good thing.
> https://www.recipetineats.com/slow-c...e-beef-cheeks/
>

===

Ahhhh Nagi!! I used to read her recipes all the time, but I haven't
had her since I moved computer) I have it now, thank you)

Ophelia wrote:
>
> I can't eat lamb any more! Too many lambs in the fields around us

DOH! (joking myself for being so slow)

When you first said that several days ago, you worded it differently.
Something like this:
"I don't buy lamb. Too many lambs in the fields around us"

Remember I joked you about not getting caught stealing them (from the
fields)

I took that as "I never eat lamb" and I was confused because long ago
you told me how good mint sauce is on it.

Anyway, now I get what you were saying. You can't eat them anymore
because you see them playing (as all little ones do) in the fields. Too
cute to kill and eat. I can understand that.

You've been friends with Bruce too long. He's gotten to you. heh heh

On 09/03/2021 13:47, Gary wrote:
> Â*Ophelia wrote:
>>
>> Â* I can't eat lamb any more!Â* Too many lambs in the fields around usÂ*
>
> DOH! (joking myself for being so slow)
>
> When you first said that several days ago, you worded it differently.
> Something like this:
> "I don't buy lamb. Too many lambs in the fields around us"
>
> Remember I joked you about not getting caught stealing them (from the
> fields)
>
> I took that as "I never eat lamb" and I was confused because long ago
> you told me how good mint sauce is on it.
>
> Anyway, now I get what you were saying. You can't eat them anymore
> because you see them playing (as all little ones do) in the fields. Too
> cute to kill and eat. I can understand that.
>
> You've been friends with Bruce too long. He's gotten to you. heh heh
>

====

You know me too well as well)

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

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.

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

In article >,
says...
>
> 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

Look what happened to oxtail :-( and beef cheek, lambs kidneys, rolled
lamb shoulder, pork belly, rabbit. Hell, I remember when butchers used
to GIVE AWAY beef bones for free.

Janet UK

On Mon, 8 Mar 2021 12:45:36 -0000, Janet > wrote:

>In article >,
says...
>>
>> 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
>
> Look what happened to oxtail :-( and beef cheek, lambs kidneys, rolled
>lamb shoulder, pork belly, rabbit. Hell, I remember when butchers used
>to GIVE AWAY beef bones for free.
>
> Janet UK
>

OOO- kidney! I forgot about that.

Whenever my mother would get what she called "soup meat" (probably
flanken or chuck) from the butcher, marrow bones were always included
for free.
>

On Mon, 8 Mar 2021 12:45:36 -0000, Janet wrote:

> In article >,
> says...
>>
>> 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
>
> Look what happened to oxtail :-( and beef cheek, lambs kidneys, rolled
> lamb shoulder, pork belly, rabbit. Hell, I remember when butchers used
> to GIVE AWAY beef bones for free.
>
> Janet UK
>

Also pig's fry (mix of offal). Apparently, EU regs stopped butchers selling
that.

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.

On Monday, March 8, 2021 at 10:51:46 AM UTC-5, 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.

Back then must be farther back than I can remember. The only offal I
remember is when we roasted a turkey: gizzard for my mother, heart for
me, liver for the cat. Oh, and my mother was also fond of chicken livers
dusted with a little flour and fried in butter (more likely margarine), but
I never ate that.

This was Detroit suburbs in the 1960s and 1970s.

Cindy Hamilton

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.

On Monday, March 8, 2021 at 10:51:46 AM UTC-5, 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.

I wonder if they ever even learned to read books.

On 3/7/2021 7:52 PM, 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.
>
I didn't grow up eating lamb. The first time I tasted it was when I was
with a date at a restaurant when I was 17. It was before my then
boyfriend's Senior Prom. Lamb kabobs, cooked to medium-rare. Loved it!

Lamb shanks are generally less expensive chops and definitely less
expensive than a rack of lamb where I live. I couldn't find any shanks
last week and the chops were puny and very expensive. I expect they'll
show up later in the month.

Jill

On Mon, 8 Mar 2021 18:28:45 -0500, jmcquown >
wrote:

>On 3/7/2021 7:52 PM, 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.
>>
>I didn't grow up eating lamb. The first time I tasted it was when I was
>with a date at a restaurant when I was 17. It was before my then
>boyfriend's Senior Prom. Lamb kabobs, cooked to medium-rare. Loved it!

My dad hated lamb, but the rest of us loved it. He had a special
accounting class on Thursday night, so that was always lamb.
>
>Lamb shanks are generally less expensive chops and definitely less
>expensive than a rack of lamb where I live. I couldn't find any shanks
>last week and the chops were puny and very expensive. I expect they'll
>show up later in the month.
>
Although I prefer shoulder chops for broiling, Costco sells a very
nice Australian rack that can easily be cut into chops. They freeze
well, too. Often it is $9.99/lb on sale. My local grocery has racks
for similar prices.

The shoulder chops run $5.99 and up, depending on time of year. The
shanks are at least that price around here, but I will verify that
next time I am at the regular grocery.

I do have a decent amount of freezer space and if any meats are on a
good sale, I will get enough to vac pack and freeze.

On 2021-03-08 6:52 p.m., Boron Elgar wrote:
> On Mon, 8 Mar 2021 18:28:45 -0500, jmcquown >
> wrote:

>> I didn't grow up eating lamb. The first time I tasted it was when I was
>> with a date at a restaurant when I was 17. It was before my then
>> boyfriend's Senior Prom. Lamb kabobs, cooked to medium-rare. Loved it!
>
> My dad hated lamb, but the rest of us loved it. He had a special
> accounting class on Thursday night, so that was always lamb.

I remember my mother cooking lamb chops once, and that was when my
father was away on a business trip. He hated it. I know if it was a
life long dislike of lamb or the result of spending three years in the
UK during the war and being fed a lot of mutton.

I did not like it that first time, but that likely had a lot to do with
her having cooked the daylights out of it. The next time I had it was
when I was dating my future wife and she grilled lamb chops on a
hibachi. It instantly changed my attitude about lamb.



>>
>> Lamb shanks are generally less expensive chops and definitely less
>> expensive than a rack of lamb where I live. I couldn't find any shanks
>> last week and the chops were puny and very expensive. I expect they'll
>> show up later in the month.
>>
> Although I prefer shoulder chops for broiling, Costco sells a very
> nice Australian rack that can easily be cut into chops. They freeze
> well, too. Often it is $9.99/lb on sale. My local grocery has racks
> for similar prices.

Different processes for the different cuts. Shanks are for braising.
Chops are for grilling or broiling. If I do a rack I brown all sides of
it and then finish it in a very hot oven. I used to like the shoulder
chops but they are a lot of work to eat with all that bone and fat. My
preferred cut is a nice think loin chop.


>
> The shoulder chops run $5.99 and up, depending on time of year. The
> shanks are at least that price around here, but I will verify that
> next time I am at the regular grocery.
>
> I do have a decent amount of freezer space and if any meats are on a
> good sale, I will get enough to vac pack and freeze.
>

My wife does most of the meat shopping these days. When I used to do all
the shopping I always checked out the frozen NZ lamb shanks and racks.
When the price was right I would stock up.

On 3/8/2021 6:52 PM, Boron Elgar wrote:

>>
> Although I prefer shoulder chops for broiling, Costco sells a very
> nice Australian rack that can easily be cut into chops. They freeze
> well, too. Often it is $9.99/lb on sale. My local grocery has racks
> for similar prices.
>
> The shoulder chops run $5.99 and up, depending on time of year. The
> shanks are at least that price around here, but I will verify that
> next time I am at the regular grocery.
>
> I do have a decent amount of freezer space and if any meats are on a
> good sale, I will get enough to vac pack and freeze.
>

Our supermarket had lamb chops every week but they were expensive and
did not sell well. On Tuesday they were marked down half price so every
Tuesday for a while we had lamb chops. eventually they caught on and
put less out for sale.

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.

I guess you hate animals if you even want to eat their babies any day
of the week.

--
The real Bruce posts with Eternal September

Bruce wrote:
> I guess you hate animals if you even want to eat their babies any day
> of the week.

I know a guy that kills and eats chicken babies most days of the week.
In his mind, they don't count as babies until they hatch and turn cute.

On Mon, 8 Mar 2021 09:29:23 -0500, Gary > wrote:

> Bruce wrote:
>> I guess you hate animals if you even want to eat their babies any day
>> of the week.
>
>I know a guy that kills and eats chicken babies most days of the week.
>In his mind, they don't count as babies until they hatch and turn cute.

I know a guy who's in his 60s, but talks like a 10 year old.

--
The real Bruce posts with Eternal September