On Fri, 19 Apr 2024 18:17:05 -0400
Chris_P_Bacon <crsp.p.bacon1@none.none> wrote:

> Bruce wrote:
> > cshenk has been on a boat in Darwin, Australia once, you know.
> >
> How many times have you been to the USA?

Well after he did January 6th...

On Fri, 19 Apr 2024 18:17:05 -0400, Chris_P_Bacon
<crsp.p.bacon1@none.none> wrote:

>Bruce wrote:
>> cshenk has been on a boat in Darwin, Australia once, you know.
>>
>How many times have you been to the USA?

Never, that's why my opinions about it are so objective.

On Sat, 20 Apr 2024 08:25:29 +1000
Bruce <Bruce@invalid.invalid> wrote:

> On Fri, 19 Apr 2024 18:17:05 -0400, Chris_P_Bacon
> <crsp.p.bacon1@none.none> wrote:
>
> >Bruce wrote:
> >> cshenk has been on a boat in Darwin, Australia once, you know.
> >>
> >How many times have you been to the USA?
>
> Never, that's why my opinions about it are so obtuse and wrong.

Have another Tooth's KB lager.

On 4/19/2024 6:07 PM, lucretia@florence.it wrote:
> On Fri, 19 Apr 2024 20:50:04 +0000, "cshenk"
> <cshenk@virginia-beach.net> wrote:
>
>> Graham wrote:
>>
>>> On 2024-04-18 2:31 p.m., Leonard Blaisdell wrote:
>>>> On 2024-04-18, Dave Smith <adavid.smith@sympatico.ca> wrote:
>>>>
>>>>> I would rather have lamb chops than steak and prefer roast lamb
>>>>> to roast beef. However, I am not crazy about cold ore reheated
>>>>> leftover lamb. I usually end up simmering it in a curry sauce.
>>>>
>>>>
>>>> One of my Dad's favorite expressions was "Lamb, ram, sheep or
>>>> mutton" which I think means "six of one, half a dozen of another".
>>>> I'm still not sure. :)
>>>>
>>> Then there's "Mutton dressed up as lamb":-)
>>
>> Oh yes! USA classes it all as lamb. It's actually mutton that I like.
>> In OZ, they class by age.
>
> ???

I didn't understand that statement, either. According to the USDA
regulations "Lamb is produced from younger animals, typically less than
a year old, and mutton is produced from older animals. Most lambs are
brought to market at about 6 to 8 months old."

They are not allowed to label 2-3 year old sheep "lamb". There are meat
inspectors who grade these things. I'm not saying no one manages to do
it, just saying I doubt it's common.

Jill

On 4/19/2024 5:17 PM, Dave Smith wrote:
> On 2024-04-19 4:53 p.m., cshenk wrote:
>> S Viemeister wrote:
>
>>>> Then there's "Mutton dressed up as lamb":-)
>>>
>>> Properly prepared, mutton can be very tasty.
>>
>> Best simmered long and low in a curry sauce.  Delicious then!
>
> I was at the meat counter today and spotted some lamb shanks. Judging
> from the size of them I would not be surprised if they are last year's
> lamb. They are going to be braised for a few hours in a  flavorful
> liquid with dark beer and beef stock and some herbs so it should get rid
> of any muttony funkiness.
>
Or maybe they were just well fed lambs. ;)

Jill

On 4/19/2024 6:06 PM, Dave Smith wrote:
> On 2024-04-19 5:29 p.m., jmcquown wrote:
>> On 4/19/2024 5:24 AM, Cindy Hamilton wrote:
>
>>>> Did he ever say anything nice?  If he did, can't say I saw it lol
>>>
>>> Kasha varnishkes.  He always had high praise for that dish when
>>> he made it.
>>>
>> That and cooking a dozen eggs at a time to make what he called a
>> frittata.
>>
>
> His cooking style was quite different from mine. He tended to make large
> quantities of food and end up with a lot of leftovers. My wife and I
> tend to cook just enough for the two of us. Other than roast beef or
> chicken, we seldom cook a meal with a plan to have leftovers for another
> meal.
>
I usually plan for leftovers. But not for something like scrambled
eggs. I prefer freshly scrambled, softly set and fluffy. Reheating
scrambled eggs makes them rubbery and tough.

Jill

On Fri, 19 Apr 2024 19:37:54 -0400
jmcquown <j_mcquown@comcast.net> wrote:

> "Lamb is produced from younger animals, typically less than
> a year old

Biden will do them too.

On 2024-04-19 7:39 p.m., jmcquown wrote:
> On 4/19/2024 5:17 PM, Dave Smith wrote:

>> I was at the meat counter today and spotted some lamb shanks. Judging
>> from the size of them I would not be surprised if they are last year's
>> lamb. They are going to be braised for a few hours in a  flavorful
>> liquid with dark beer and beef stock and some herbs so it should get
>> rid of any muttony funkiness.
>>
> Or maybe they were just well fed lambs. ;)

Sure. And I suppose that some of the new user names here spewing the
same old shit aren't the same old nymshifting trolls.

>
> Jill

On Fri, 19 Apr 2024 19:47:36 -0400
jmcquown <j_mcquown@comcast.net> wrote:

> Reheating
> scrambled eggs makes them rubbery and tough.

Like who don't know dat?

On 4/19/2024 7:54 PM, Dave Smith wrote:
> On 2024-04-19 7:39 p.m., jmcquown wrote:
>> On 4/19/2024 5:17 PM, Dave Smith wrote:
>
>>> I was at the meat counter today and spotted some lamb shanks. Judging
>>> from the size of them I would not be surprised if they are last
>>> year's lamb. They are going to be braised for a few hours in a
>>> flavorful liquid with dark beer and beef stock and some herbs so it
>>> should get rid of any muttony funkiness.
>>>
>> Or maybe they were just well fed lambs. ;)
>
> Sure. And I suppose that some of the new user names here spewing the
> same old shit aren't the same old nymshifting trolls.
>
Only time will tell about the trolls. ;) I hope the braised lamb shanks
turned out well!

Jill

On Fri, 19 Apr 2024 19:54:16 -0400, Dave Smith
<adavid.smith@sympatico.ca> wrote:

>On 2024-04-19 7:39 p.m., jmcquown wrote:
>> On 4/19/2024 5:17 PM, Dave Smith wrote:
>
>>> I was at the meat counter today and spotted some lamb shanks. Judging
>>> from the size of them I would not be surprised if they are last year's
>>> lamb. They are going to be braised for a few hours in a  flavorful
>>> liquid with dark beer and beef stock and some herbs so it should get
>>> rid of any muttony funkiness.
>>>
>> Or maybe they were just well fed lambs. ;)
>
>Sure. And I suppose that some of the new user names here spewing the
>same old shit aren't the same old nymshifting trolls.

The trolls all have in common that they're extreme right wing and
start name calling when you disagree with them. Maybe they're Siamese
quadruplets with 4 laptops.

On 2024-04-19 8:00 p.m., jmcquown wrote:
> On 4/19/2024 7:54 PM, Dave Smith wrote:
>> On 2024-04-19 7:39 p.m., jmcquown wrote:
>>> On 4/19/2024 5:17 PM, Dave Smith wrote:
>>
>>>> I was at the meat counter today and spotted some lamb shanks.
>>>> Judging from the size of them I would not be surprised if they are
>>>> last year's lamb. They are going to be braised for a few hours in a
>>>> flavorful liquid with dark beer and beef stock and some herbs so it
>>>> should get rid of any muttony funkiness.
>>>>
>>> Or maybe they were just well fed lambs. ;)
>>
>> Sure. And I suppose that some of the new user names here spewing the
>> same old shit aren't the same old nymshifting trolls.
>>
> Only time will tell about the trolls. ;)  I hope the braised lamb shanks
> turned out well!
>

Thanks. The shanks are for Sunday.... maybe. Apparently there was some
sort of misunderstanding for which I take no responsibility. I went out
to the Italian butcher shop and was told to get something for Sunday
dinner and it was suggested that I get a chicken. I was about to ask
for a chicken when I spotted the lamb shanks. She was supposed to go to
another store and get some fish for tonight. For some reason, she picked
up a small roast beef. She suggested that one of them go into the
freezer. Given the confusion I was not prepared to say which, so I
don't know of Sunday's dinner will be roast beef for braised lamb shanks.

FWIW, she picked up some halibut for tonight's dinner. It was
wonderful. It was also very expensive.

cshenk wrote:
> S Viemeister wrote:
>
>> On 18/04/2024 22:26, Graham wrote:
>>> On 2024-04-18 2:31 p.m., Leonard Blaisdell wrote:
>>>> On 2024-04-18, Dave Smith <adavid.smith@sympatico.ca> wrote:
>>>>
>>>>> I would rather have lamb chops than steak and prefer roast lamb
>>>>> to roast beef. However, I am not crazy about cold ore reheated
>>>>> leftover lamb. I usually end up simmering it in a curry sauce.
>>>>
>>>>
>>>> One of my Dad's favorite expressions was "Lamb, ram, sheep or
>>>> mutton" which I think means "six of one, half a dozen of
>>>> another". I'm still not sure. :)
>>>>
>>> Then there's "Mutton dressed up as lamb":-)
>>
>> Properly prepared, mutton can be very tasty.
>
> Best simmered long and low in a curry sauce. Delicious then!
>

Hell yes. They even make sushi with it in Sasebo, Japan!

Dave Smith wrote:
> On 2024-04-19 7:39 p.m., jmcquown wrote:
>> On 4/19/2024 5:17 PM, Dave Smith wrote:
>
>>> I was at the meat counter today and spotted some lamb shanks. Judging
>>> from the size of them I would not be surprised if they are last year's
>>> lamb. They are going to be braised for a few hours in a  flavorful
>>> liquid with dark beer and beef stock and some herbs so it should get rid
>>> of any muttony funkiness.
>>>
>> Or maybe they were just well fed lambs. ;)
>
> Sure. And I suppose that some of the new user names here spewing the same
> old shit aren't the same old nymshifting trolls.
>

Not to worry. Her majesty will soon get rid of the trolls, as always.

When you go to cook your mutton, consider using a trick that steve wertz
was famous for: He often added a little urine to the meals he cooked, with
great success.

The beer and herbs sound great too. They'll help cover up the taste.

Dave Smith wrote:
> On 2024-04-19 8:00 p.m., jmcquown wrote:
>> On 4/19/2024 7:54 PM, Dave Smith wrote:
>>> On 2024-04-19 7:39 p.m., jmcquown wrote:
>>>> On 4/19/2024 5:17 PM, Dave Smith wrote:
>>>
>>>>> I was at the meat counter today and spotted some lamb shanks. Judging
>>>>> from the size of them I would not be surprised if they are last year's
>>>>> lamb. They are going to be braised for a few hours in a flavorful
>>>>> liquid with dark beer and beef stock and some herbs so it should get
>>>>> rid of any muttony funkiness.
>>>>>
>>>> Or maybe they were just well fed lambs. ;)
>>>
>>> Sure. And I suppose that some of the new user names here spewing the
>>> same old shit aren't the same old nymshifting trolls.
>>>
>> Only time will tell about the trolls. ;)  I hope the braised lamb shanks
>> turned out well!
>>
>
> Thanks. The shanks are for Sunday.... maybe. Apparently there was some sort
> of misunderstanding for which I take no responsibility. I went out to the
> Italian butcher shop and was told to get something for Sunday dinner and it
> was suggested that I get a chicken.  I was about to ask for a chicken when
> I spotted the lamb shanks.  She was supposed to go to another store and get
> some fish for tonight. For some reason, she picked up a small roast beef.
> She suggested that one of them go into the freezer. Given the  confusion I
> was not prepared to say which, so I don't know of Sunday's dinner will be
> roast beef for braised lamb shanks.
>
> FWIW, she picked  up some halibut for tonight's dinner.  It was wonderful.
> It was also very expensive.
>
>

Damn, all that shit ain't your fault Officer Dave.

Bruce wrote:
> On Fri, 19 Apr 2024 20:58:36 +0000, "cshenk"
> <cshenk@virginia-beach.net> wrote:
>
>> D wrote:
>>
>>>
>>>
>>> On Thu, 18 Apr 2024, cshenk wrote:
>>>
>>>> D wrote:
>>>>
>>>>> Dear cooking experts,
>>>>>
>>>>> My lunch today consisted of:
>>>>>
>>>>> 2 slices of a baguette, toasted, add to that, butter, a bit of
>>>>> chimichurri, and spread a bit of sriracha sauce on top. Add to
>>>>> that, yesterdays lamb chop.
>>>>>
>>>>> Results, surprisingly tasty lambchop sandwich!
>>>>
>>>> That's unique! I bet it was good!
>>>>
>>>
>>> Yes, the small amount chimichurri and sriracha complemented the
>>> lambchop and bread surprisingly well. =)
>>
>> Do you use the red or green chimichurri? It seems like the green since
>> you add sriracha to it?
>
> Good question. I've also always wanted to know whether a troll uses
> green or red chimichurri!
>

Master, did you know her Majesty considers you as a troll, and has banned
people from responding to you?

jmcquown wrote:
> On 4/19/2024 12:28 AM, jamesirving wrote:
>> Bruce wrote:
>>
>>> On Thu, 18 Apr 2024 16:18:18 -0400, Dave Smith
>>> <adavid.smith@sympatico.ca> wrote:
>>
>>>> On 2024-04-18 4:04 p.m., Leonard Blaisdell wrote:
>>>>> On 2024-04-17, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>>>>>
>>>>>> Lamb, sh-h-h-h-udder.
>>>>>
>>>>>
>>>>> You and my wife. I grew up eating lamb chops once a week. Now, I don't
>>>>> believe I've had one in over fifty years.
>>>>
>>>> It seems to be one of those love it or hate it meats and there aren't
>>>> many couples who both like it.
>>
>>> Ok everybody, put on your seatbelts. Dave's going to list all his
>>> relatives and whether or not they like lamb. I can't wait!
>>
> (much snippage)
>
>>> Thanks Dave, that was a fascinating journey. And all noted!
>>
>> Are you archiving that?
>
> Stick around long enough and you'll notice Bruce does not post about food
> or cooking.
>
> Jill

Indeed. I delete all posts other than your yours. Your Majesty is the only
true shit to read.

jmcquown wrote:
> On 4/19/2024 5:24 AM, Cindy Hamilton wrote:
>> On 2024-04-18, lucretia@florence.it <lucretia@florence.it> wrote:
>>> On Thu, 18 Apr 2024 16:23:17 -0600, Graham <g.stereo@shaw.ca> wrote:
>>>
>>>> On 2024-04-18 4:12 p.m., jmcquown wrote:
>>>>> On 4/18/2024 5:26 PM, Graham wrote:
>>>>>> On 2024-04-18 2:31 p.m., Leonard Blaisdell wrote:
>>>>>>> On 2024-04-18, Dave Smith <adavid.smith@sympatico.ca> wrote:
>>>>>>>
>>>>>>>> I would rather have lamb chops than steak and prefer roast lamb to
>>>>>>>> roast
>>>>>>>> beef. However, I am not crazy about cold ore reheated leftover lamb. I
>>>>>>>> usually end up simmering it in a curry sauce.
>>>>>>>
>>>>>>>
>>>>>>> One of my Dad's favorite expressions was "Lamb, ram, sheep or mutton"
>>>>>>> which I think means "six of one, half a dozen of another". I'm still
>>>>>>> not
>>>>>>> sure. :)
>>>>>>>
>>>>>> Then there's "Mutton dressed up as lamb":-)
>>>>>
>>>>> Sheldon always claimed his mother cooked lamb when he was growing up and
>>>>> "lamb schtinks".  I think she was probably serving stewed mutton.
>>>>>
>>>>> Jill
>>>>
>>>> Actually, it's a sexist insult. I won't go into details:-)
>>>
>>> Did he ever say anything nice?  If he did, can't say I saw it lol
>>
>> Kasha varnishkes.  He always had high praise for that dish when
>> he made it.
>>
> That and cooking a dozen eggs at a time to make what he called a frittata.
>
> Jill

And fucking nuns in the Vatican.

And fucking his mother in law in the shower.

And fucking his aunt when he was a teenager.

And ...

On 2024-04-19, jmcquown <j_mcquown@comcast.net> wrote:
> On 4/19/2024 6:06 PM, Dave Smith wrote:
>> On 2024-04-19 5:29 p.m., jmcquown wrote:
>>> On 4/19/2024 5:24 AM, Cindy Hamilton wrote:
>>
>>>>> Did he ever say anything nice?  If he did, can't say I saw it lol
>>>>
>>>> Kasha varnishkes.  He always had high praise for that dish when
>>>> he made it.
>>>>
>>> That and cooking a dozen eggs at a time to make what he called a
>>> frittata.
>>>
>>
>> His cooking style was quite different from mine. He tended to make large
>> quantities of food and end up with a lot of leftovers. My wife and I
>> tend to cook just enough for the two of us. Other than roast beef or
>> chicken, we seldom cook a meal with a plan to have leftovers for another
>> meal.
>>
> I usually plan for leftovers. But not for something like scrambled
> eggs. I prefer freshly scrambled, softly set and fluffy. Reheating
> scrambled eggs makes them rubbery and tough.

Frittata doesn't need to be reheated. It can be served hot, cold,
or room temperature. (I know that wouldn't work out for you.)

--
Cindy Hamilton

On Fri, 19 Apr 2024, cshenk wrote:

> D wrote:
>
>>
>>
>> On Thu, 18 Apr 2024, cshenk wrote:
>>
>>> D wrote:
>>>
>>>> Dear cooking experts,
>>>>
>>>> My lunch today consisted of:
>>>>
>>>> 2 slices of a baguette, toasted, add to that, butter, a bit of
>>>> chimichurri, and spread a bit of sriracha sauce on top. Add to
>>>> that, yesterdays lamb chop.
>>>>
>>>> Results, surprisingly tasty lambchop sandwich!
>>>
>>> That's unique! I bet it was good!
>>>
>>
>> Yes, the small amount chimichurri and sriracha complemented the
>> lambchop and bread surprisingly well. =)
>
> Do you use the red or green chimichurri? It seems like the green since
> you add sriracha to it?

Green chimi churri. I bought a chimi churri mix which just consisted of
herbs, then add finely chopped garlic to it and some olive oil. No vinegar
or stuff like that.

On Fri, 19 Apr 2024, jmcquown wrote:

> On 4/19/2024 7:54 PM, Dave Smith wrote:
>> On 2024-04-19 7:39 p.m., jmcquown wrote:
>>> On 4/19/2024 5:17 PM, Dave Smith wrote:
>>
>>>> I was at the meat counter today and spotted some lamb shanks. Judging
>>>> from the size of them I would not be surprised if they are last year's
>>>> lamb. They are going to be braised for a few hours in a flavorful liquid
>>>> with dark beer and beef stock and some herbs so it should get rid of any
>>>> muttony funkiness.
>>>>
>>> Or maybe they were just well fed lambs. ;)
>>
>> Sure. And I suppose that some of the new user names here spewing the same
>> old shit aren't the same old nymshifting trolls.
>>
> Only time will tell about the trolls. ;) I hope the braised lamb shanks
> turned out well!
>
> Jill

No worries, I'm a steady state troll. No nymshifting here. ;)

On 4/20/2024 5:05 AM, Cindy Hamilton wrote:
> On 2024-04-19, jmcquown <j_mcquown@comcast.net> wrote:
>> On 4/19/2024 6:06 PM, Dave Smith wrote:
>>> On 2024-04-19 5:29 p.m., jmcquown wrote:
>>>> On 4/19/2024 5:24 AM, Cindy Hamilton wrote:
>>>
>>>>>> Did he ever say anything nice?  If he did, can't say I saw it lol
>>>>>
>>>>> Kasha varnishkes.  He always had high praise for that dish when
>>>>> he made it.
>>>>>
>>>> That and cooking a dozen eggs at a time to make what he called a
>>>> frittata.
>>>>
>>>
>>> His cooking style was quite different from mine. He tended to make large
>>> quantities of food and end up with a lot of leftovers. My wife and I
>>> tend to cook just enough for the two of us. Other than roast beef or
>>> chicken, we seldom cook a meal with a plan to have leftovers for another
>>> meal.
>>>
>> I usually plan for leftovers. But not for something like scrambled
>> eggs. I prefer freshly scrambled, softly set and fluffy. Reheating
>> scrambled eggs makes them rubbery and tough.
>
> Frittata doesn't need to be reheated. It can be served hot, cold,
> or room temperature. (I know that wouldn't work out for you.)
>
I may be wrong but I seem to recall Sheldon mentioning reheating it for
subsequent meals. He disagreed with me about the rubbery reheated eggs
factor. Either way, I'd just use a smaller pan and cook a much smaller
frittata. :)

Jill

On 4/19/2024 8:10 PM, Dave Smith wrote:
> On 2024-04-19 8:00 p.m., jmcquown wrote:
>> On 4/19/2024 7:54 PM, Dave Smith wrote:
>>> On 2024-04-19 7:39 p.m., jmcquown wrote:
>>>> On 4/19/2024 5:17 PM, Dave Smith wrote:
>>>
>>>>> I was at the meat counter today and spotted some lamb shanks.
>>>>> Judging from the size of them I would not be surprised if they are
>>>>> last year's lamb. They are going to be braised for a few hours in a
>>>>> flavorful liquid with dark beer and beef stock and some herbs so it
>>>>> should get rid of any muttony funkiness.
>>>>>
>>>> Or maybe they were just well fed lambs. ;)
>>>
>>> Sure. And I suppose that some of the new user names here spewing the
>>> same old shit aren't the same old nymshifting trolls.
>>>
>> Only time will tell about the trolls. ;)  I hope the braised lamb
>> shanks turned out well!
>>
>
> Thanks. The shanks are for Sunday.... maybe. Apparently there was some
> sort of misunderstanding for which I take no responsibility. I went out
> to the Italian butcher shop and was told to get something for Sunday
> dinner and it was suggested that I get a chicken.  I was about to ask
> for a chicken when I spotted the lamb shanks.  She was supposed to go to
> another store and get some fish for tonight. For some reason, she picked
> up a small roast beef. She suggested that one of them go into the
> freezer. Given the  confusion I was not prepared to say which, so I
> don't know of Sunday's dinner will be roast beef for braised lamb shanks.
>
That's quite a mixup! Let us know tomorrow or Monday what turned up as
Sunday dinner. :)

> FWIW, she picked  up some halibut for tonight's dinner.  It was
> wonderful. It was also very expensive.
>
>
I haven't had halibut in ages! I should look for some.

Jill

On 2024-04-20 9:32 a.m., jmcquown wrote:
> On 4/19/2024 8:10 PM, Dave Smith wrote:

> That's quite a mixup!  Let us know tomorrow or Monday what turned up as
> Sunday dinner. :)
>
>> FWIW, she picked  up some halibut for tonight's dinner.  It was
>> wonderful. It was also very expensive.
>>
>>
> I haven't had halibut in ages!  I should look for some.
>
He have been having fish on Fridays for many years, and it was because I
used to shop on Fridays and get it fresh, nothing religious. For years
is was usually salmon but then we were able to get trout and steelhead.
We sometimes mixed it up by getting shrimp, but then my wife started
reacting badly to the shrimp. We have had halibut a few times lately and
it has always been good. I just wish it was cheaper. Recently we had
pickerel from Lake Erie and it was excellent.

On 4/20/2024 9:45 AM, Dave Smith wrote:
> On 2024-04-20 9:32 a.m., jmcquown wrote:
>> On 4/19/2024 8:10 PM, Dave Smith wrote:
>
>> That's quite a mixup!  Let us know tomorrow or Monday what turned up
>> as Sunday dinner. :)
>>
>>> FWIW, she picked  up some halibut for tonight's dinner.  It was
>>> wonderful. It was also very expensive.
>>>
>>>
>> I haven't had halibut in ages!  I should look for some.
>>
> He have been having fish on Fridays for many years, and it was because I
> used to shop on Fridays and get it fresh, nothing religious. For years
> is was usually salmon but then we were able to get trout and steelhead.
> We sometimes mixed it up  by getting shrimp, but then my wife started
> reacting badly to the shrimp. We have had halibut a few times lately and
> it has always been good.  I just wish it was cheaper.  Recently we had
> pickerel from Lake Erie and it was excellent.
>
>
How did she prepare the halibut? Was it fillets or steaks? I can only
find frozen halibut.

Jill