Very appetizing KaffiMann. Who cares about the container as long as it does what an original should!
Lucky you to had some yields from greenhouse. Everything died this year for us ... except some Strawberries our kids made disappear each day, such a pair of gluttons! Not even tasted one this year.
Lucky you to had some yields from greenhouse. Everything died this year for us ... except some Strawberries our kids made disappear each day, such a pair of gluttons! Not even tasted one this year.
Nice job Kaffi, lamb isn’t on top of my list but that looks quite tasty!
Olives are done after brining for 5 weeks in a dark cabinet, it was supposed to take 6 weeks but I figured as my olives were a bit on the small side I’d check them now and I’m glad I did they are perfect! The flavor is amazing, much more so than the best commercial olives I’ve ever had. I was worried being small they’d be all pit and no meat but the pits are relative in size to the olive…….smaller olive = smaller pit. And the meat separates in one bite.
Definately worth the effort! Interesting thing about the trees is they started growing like crazy after being picked, they’ve grown almost a foot in 5 weeks!
Olives are done after brining for 5 weeks in a dark cabinet, it was supposed to take 6 weeks but I figured as my olives were a bit on the small side I’d check them now and I’m glad I did they are perfect! The flavor is amazing, much more so than the best commercial olives I’ve ever had. I was worried being small they’d be all pit and no meat but the pits are relative in size to the olive…….smaller olive = smaller pit. And the meat separates in one bite.
Definately worth the effort! Interesting thing about the trees is they started growing like crazy after being picked, they’ve grown almost a foot in 5 weeks!
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Odd thing is when you DO get lamb in USA it's usually exceedingly good, but rare. There was a big fanfare recently in UK that the ban on lamb imports was due to be lifted. But I can't think there is that much market for prime lamb stateside?
I guess you don't have it on the top of your list as you can't go out and shoot it!
The neighbor up in the mountains raised about 300 head a year and the problem I had (which didn’t exist beforehand!) was after helping him slaughter a few one day I couldn’t seperate their smell from the meat taste anymore……that was probably 20 yrs ago and to this day it’s the same, although if it’s cooked down like kaffi’s or heavily spiced I can usually cope.
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Lamb is somewhat popular here. Personally I am a big fan and like to take advantage of the sales. When they clear out the short cut legs, I often buy a few. They drop down to about $4 USD/lbs. or $9/kg.
Less than 1/2 the lamb we sell comes from Canada and most of the rest from New Zealand.
Lamb is good one for immersion cooking.
Less than 1/2 the lamb we sell comes from Canada and most of the rest from New Zealand.
Lamb is good one for immersion cooking.
For chili con carne I use the small red kidney beans known as Jammu Rajma or simply just called 'chili beans'. Regular red kidney beans if these are not available.
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In my carnivorous days lamb was often my favourite*. But what I never understood is that we used to export 100,000 tonnes to EU and import 100,000 tonnes from NZ. Probably says something about the average consumer.
Our exports this year are considerably less for reasons I will not go into or Uncle Cal will slap me again
*On weak days I think a lamb chop will more likely cause a regression than a bacon sarnie, which is the usual think to break a veggie.
