Disgusting foods.

On 14/04/2011 1:46 PM, Mark Thorson wrote:

I have had lots of lamb but not mutton. From what I gather from people
who have had both, it would not likely have been something great.
 
Dave Smith wrote:

Do you have to braise it?


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Dave Smith wrote:

Yes, lamb is good. I think I had mutton once.
It was little bits of meat roasted on a skewer.
Incredibly packed with flavor. I wish I could
get it again.

I once considered buying an old sheep some friends
owned. I could have had it butchered by the Mexicans
that lived next door. As it turned out, the sheep
was later given to the Mexicans, who ate it. I've
often wondered if I'd just bought a leg, what that
leg would have been like. I may have missed out
on something great.
 
Mark wrote:


There's a guy who raises lambs locally and sells the meat (and treated
skins) at our farmers' markets. On rare occasions he's got mutton for sale
at a MUCH lower price. I recently cooked some of his mutton. It was
full-flavored, but needed longer cooking than lamb to become tender.

Bob
 
Bob Terwilliger wrote:

Now that I think about it, I think one of the
Campbell's soups back in the old days listed
mutton as an ingredient. Possibly Scotch Broth.
That had tripe in it. It was my favorite, after
picking out the carrots. (I detest cooked carrots.)
I better not try it again. Campbell's has probably
messed it up like they did with Cream of Chicken,
and it might damage my pleasant memories of Scotch
Broth to find out what it's like now.
 
Dave Smith wrote:

No I meant mutton.

I also braise shanks. It seems a shame because I always like lamb on the
rare side, but I doubt there's a way to braise anything and get even a
little medium rare in the middle.


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On 15/04/2011 12:24 AM, Tom Del Rosso wrote:



Chops are nice and tender and by eating them rare you get them when they
are still tasty and tender. Shanks and stewing lamb are tough meats.
They need that long slow cooking to soften up.
 
On Thu, 14 Apr 2011 19:02:44 -0800, Mark Thorson
arranged random neurons and said:


I agree with you about the mediocrity of Campbell's soups, but when
you have the flu (as I just did) there's something that soothes when
you're slurping down Campbell's chicken noodle soup. Plus, it was the
only thing I could keep down :(

Terry "Squeaks" Pulliam Burd

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On 15/04/2011 12:49 PM, Terry Pulliam Burd wrote:



It may be the mediocrity of Campbell's soup that I can blame for not
being much of a such eater. I discovered while working at summer camp
that home made soups can be good. I was amazed at how much better the
cook's cream of mushroom soup was than Cambpell's. But then I went back
to canned soup. Later on, when working on the road and eating lunches in
restaurants, I found places that made good soups. I tried making some
and failed.


In the last few years I have learned how to make some decent soups. I
don't think I could go back to prepared soups. Besides, I have to avoid
them because of the salt content. FWIW... I am making a batch of split
pea soup as we speak.
 
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