SAVE A COW . . . EAT A VEGETARIAN

HOT DAMN, Pig is neck and neck with cow ! ! !

OK, I wasn't gonna do this because it shows partiality but I just voted for pig. Poor thing was getting outpaced by that big fat cow. Not fair, y'know. Go, Porky!

There IS justice in the world !

C'mon, horse! C'mon, horse!


The dogs seem to like it.

(Merry, I'm making seafood soup tonight, a response to your seafood post...)

C'mon, lil piggie, you know the way home...

Split the difference, have a bacon cheeseburger.

Having no clue at all how you Colonials serve your food nowadays....tell me, do you have Mint sauce with your Roast Lamb?

It may seem a silly question, but I once mentioned to a Frenchie, that the English serve it this way and he burst out laughing !! Damned impertinence.....So I left him to suck on his snails.

I have always had mint jelly with lamb, it was what I looked forward to every Easter.

SOME BASTARD JUST VOTED FOR COW AGAIN . . .



Ma, git down my shootin' iron . . .

i never got that. i would be looking at a scrumptious piece of a steak and somebody would plop the stoopid mint sauce right on top of it, just to ruin the whole thing for me. that's one thing i haven't learned and likely will never learn in the u.s. of a. as of yet. whoever heard of such silly thing? or sweet waffles with sausages? eewwwwww.

i did, set. you have a problem with that? want a piece of me?!

Waffles and breakfast sausage I understand, waffles and chicken I will never comprehend.

Depends . . . roasted, fried or grilled?

lamb served with mint sauce is an english trick used to mask the tallowy taste of mutton. Lamd can be easily distinguished from its older relatives by the long bones, they should be round and hae no blade discernable. Ribs, for example. should have perfectly round bones. The only dressing or sauces for such tender and flavorful young cuts are totally optional and range from mild garlicky oils to mustard rosemary , like provence.
A lamb shouldnt be allowed to "finish" out beyond like 90 pounds , or, like veal going through a "teenage" period, it gets a little gamey. These cuts we send to the UK because, as everyone knows, UK has no recognizable cuisine.
We butcher a couple a year for our use and , at best, we get about 40 lb of meat or, in the case of the SUPERgiant suffolks, which, as a lamb can be finished to 150 cuz their so freiggin big, these yield about 80 lb of meat .

Grilling lamb takes an attention span, attentiveness to the flame and, a salt extinguisher. Lamb can cause nasty grille fires if done too fast, and , really, lamb barbeque (unless your doing a smoky "spoonleg style" it really isnt the best way. Its like taking a lobster and cooking it for an hour.

We like the mustard, rosemary, and a mild reduction sauce of the panlikker and mustard tospoon around the serving


Now Ive eaten goat, usually its inedible but Ive had Targhee (which can be argued is a sheep but the juries out) and these are good when quite young. There is no goat, thats worth anything but coyote bait after 90 lb , it has a really strong taste cause it browses and no matter how you finish it, its gonna find a tree and eat the bitter leaves which will make the animal taste like a telephone pole smells

fureoasted!

went to a lamb roast once where the cook was a pakistani dude. he kept movin' from animal to animal (we did 8 lambs for about 100 people), which were on slow turning auto spits, slicing off the done meat, scoring the meat under, slicing into it and placing a slit garlic clove in the slice.

I laid on the ground staring up at the star for about an hour and a half after i finished eatin' . . . but that couldn't been the spliffs, too . . .

Oh Baby Oh Baby ! ! !

oh baby back ribs! with fries. yes. mashed potatoes would do, too. damn this diet nonsense.

Mmmmm...cut me a piece of that too, could ya?

i'll cut you one alright.... hmm, better stop the train of thought RIGHT THERE!