@great-big-stees saidI have never been to cornwall but love pasties.
Are they, the Cornish, partial to a certain “pastie”?🤔
@executioner-brand saidI love a good ribeye off the big end but I picked pork. Hard to beat bacon, ham, sausage, country style ribs etc etc.
I went for the beef in trevs survey.
aged steaks, yum. melt in your mouth and tastes delicious.
@executioner-brand saidWB BTW!
I went for the beef in trevs survey.
aged steaks, yum. melt in your mouth and tastes delicious.
@gambrel saidinteresting survey.
I love a good ribeye off the big end but I picked pork. Hard to beat bacon, ham, sausage, country style ribs etc etc.
at one job i was working we could buy a whole lamb and chop it up whatever way we wanted. out with the stuffing and tunnel bone the hind roast.
@gambrel saidThe bacon, ham and sausage sound great but cause artery blockages. I had mine blocked up and had to have 3 stents put in not lot of fun. You know I still eat them but have cut way back on the amount. I want to enjoy what time I may have left in this world even if it is falling apart.
I love a good ribeye off the big end but I picked pork. Hard to beat bacon, ham, sausage, country style ribs etc etc.
-VR
OK, earlier I might have written that for me the highlight of eating lamb was the mint sauce; however, recently I saw this from the South China Morning Post which might be of interest to some:
https://www.scmp.com/magazines/post-magazine/food-drink/article/3173851/how-make-slow-cooked-lamb-shoulder-ras-el-hanout
I have in my kitchen some Ras El Hanout made by Frontier Co-op. It's a spice blend similar to yellow curry powder but with less turmeric and more coriander (I'm guessing).
@kevin-eleven saidCoriander is an odd spice. To me it would be good in Xmas cookies lol. It's one of the main seasonings in many or most bratwursts. Did you know coriander and cilantro come from the same plant? Also some people's taste buds interpret cilantro as a taste similar to bar soap?
OK, earlier I might have written that for me the highlight of eating lamb was the mint sauce; however, recently I saw this from the South China Morning Post which might be of interest to some:
https://www.scmp.com/magazines/post-magazine/food-drink/article/3173851/how-make-slow-cooked-lamb-shoulder-ras-el-hanout
I have in my kitchen some Ras El Hanout made by Front ...[text shortened]... spice blend similar to yellow curry powder but with less turmeric and more coriander (I'm guessing).
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@gambrel saidRE: coriander and cilantro from the same plant -- I actually did know that.
Coriander is an odd spice. To me it would be good in Xmas cookies lol. It's one of the main seasonings in many or most bratwursts. Did you know coriander and cilantro come from the same plant? Also some people's taste buds interpret cilantro as a taste similar to bar soap?
Cilantro tastes like cilantro to me -- and I say this as someone who might also have had a taste of bar soap in his early years. 😉
Edit: No, I have never tasted bar soap in my life. But of course now I'm wondering about the people who have.
@kevin-eleven saidMy grandmother introduced me to bar soap. She always had a bar of Cashmere Bouquet on hand to discourage youngsters from cussing. Ivory tasted terrible but CB taste lingered on forever. I can still taste it. lmao
RE: coriander and cilantro from the same plant -- I actually did know that.
Cilantro tastes like cilantro to me -- and I say this as someone who might also have had a taste of bar soap in his early years. 😉
Edit: No, I have never tasted bar soap in my life. But of course now I'm wondering about the people who have.
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@gambrel saidWhen she hosted and cooked Thanksgiving dinner for all of us years ago, my Irish grandmother (from the Chicago area) joked, "A little carbon is good for the soul." 😉
My grandmother introduced me to bar soap. She always had a bar of Cashmere Bouquet on hand to discourage youngsters from cussing. Ivory tasted terrible but CB taste lingered on forever. I can still taste it. lmao
@gambrel saidIn 1992 and 1993, for the first time in my life, I spent two [almost] whole calendar years without setting foot in my home country.
The survey says!.......*DING
Previously, the longest stint overseas might have been about 6 weeks in Ireland climbing around in the family tree in the 1970s there somewhere.
As I was about to head back to the UK in 1993 for a month's leave, and having had a long period of time without British food [a blessing, perhaps], I was asked by my family what I wanted for my grand homecoming slap-up meal. And I elected for roast lamb [with NO parsnips].
So, a reason to eat lamb: to mark a return from foreign climes.