Posted on 12/30/2005 6:10:49 PM PST by paulat
WOW! That is INCREDIBLE! GREAT PIC! thanks for sharing that!
HAPPY NEW YEAR to you, as well! And no, not on "display," lol--it's a working part of my kitchen! It even has a "chili grind" size on one of the disks, so I use that from time to time.
Has the little cone to fit in casings, if I make boudin, which I don't. But I bought some plastic casings once and made chorizo. That was good.
The last time I used it was to make pimiento cheese at home; I wanted those "worms" of cheese like in the commercial kind and couldn't do it with a regular grater. It worked perfectly.
Lamb is my favorite, as well. I looked at a leg of lamb in the market yesterday ... $60 ... settled for a nice brisket [beef] for a third that cost.
Didn't you forget the bread?????
snugs I did not look at the weight ... never got past the price. Lamb is always expensive where I live as most of it comes from New Zealand and that adds to the cost. $7.50 for half a leg of lamb would be unheard of here.
That is what is so heartening - when good prevails through good people doing good things, and we see that good rewarded. Kudos to Houston!
I never thought about "cheating" and using minced lamb (it is "ground" here, my Aussie friend explained) for a shepherd's pie. I could also "mince" a lamb steak, I suppose, with my heritage grinder. That's an idea!
Nothing takes seasoning (especially garlic) like lamb does, to my mind.
Yup--$60 is about right--about the same as a beef tenderloin roast, maybe $65-70. I wonder if snugs means pounds sterling, like maybe $16-18? Still quite a bargain.
We should have colonies! Lamb-producing colonies! I'll call George. Errr, Karl.
Mine is New Zealand as well and I think of my price for frozen lamb as expensive because I can buy a frozen chicken that would serve 4-6 people for under $3.50.
It worked!! Aw-w-w-w-w, they're beautiful! I can tell that they know they are loved. That is such a cute display. Thanks for sharing!
We thank you! *Bowing from waist for undeserved kudo, since I have done little to help this time around.* We're proud of "us".
No I meant US Dollars conversation rate I used was one pound = 1.85 dollars so I was probably a bit up on the what the cost is.
Oh wow...didn't know you could use it still. That's even better isn't it? Well, happy cooking, eating and memories of your grandfather!!! :)
You'll get a kick out of this. Went to daughters...she had everything ready to go and then her oven went out!!! Can you believe that? So, we packed everything up and came back to our house. :) She lightly browned the pork loin in the bacon grease then took it out and placed it in a glass baking dish while she warmed the sauerkraut and added the beer. She let that cook on top of the stove for about 15 minutes till the flavors bleneded then added the kraut all around the dish with the pork in the middle. Then tucked in potato slices and apple slices here and there, S&P and placed it all in OUR oven. Depends on the size of your roast as to cooking time of course as you already know. After it was taken out of the oven we let it rest for about 15 minutes...Was delicious with mashed potatoes and butter, dinner rolls and applesauce on the side. So, even though her oven went on the blink on this first day of the New Year...the meal sure made up for it. :) Tomorrow we are going back over her house but will heat the leftovers in the microwave. :) Happy Eating!!!
By the way, our method of cooking sauerkraut is not elegant by no means. :) It's just a down to earth, fill the tummy type food that is filled with happy childhood memories. :) Main thing is to cook the pork according to roasting times for the weight of the pork loin then cook the kraut with it. Mmmmmmmmmmm good. :) Had it today and wwe are all satisfied that we once again welcomed in the first day of the New Year with our favorite food and will finish the leftovers tomorrow. :) Happy Eating.
I'm definitely going to try your recipe!
We had Maryland Crab cakes (a Christmas gift) with rice, blackeyed peas and cornbread. I think I'd rather have eaten at your house!
Y'mean all those lambs I saw at lambing time in 1992 in the Lake District are not eaten by y'all? What do you do, send 'em to New Zealand for processing? LOL
Well, our lamb may be expensive ... but our gasoline, even as high as it is now, is cheaper than in England .. we are under $3/gallon in my area now.
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