I love roasted beets. They've done well through the ages to terrify new parents who feed them to their babe though! 🙂
I am not sure where you get this info from, but a vast majority of beef here is from "retired" cows.
I've spoken to some farmers, and they said that after the cows have been used for dairy for some years, they stop breeding them for a year, and change the feed to get the right fat % and muscle tissue recuperation. The cows I've seen also have access to automatically controlled brushes for scratching/massage effect whenever they want, not every farm has this setup, but it's happening. The cows wander about, almost like a free range indoor setup, using the brush when they want to.
We do not have the luxury to throw away good meat, not enough farm land.
WRT Tomato's -- this year is turning into a disappointment -- alternating very hot, very cool and very wet have yielded tomato rocks bedecked with fungus.
Suresh,
Around here, prawns never go out of season so tell us how you have prepared them. They look very good.
Around here, prawns never go out of season so tell us how you have prepared them. They look very good.
Received this as gift!
The taste is delicate, so the best eat in small spun slowly, some do it with a few drops of fresh lemon juice and drink champagne
Hope in the future we can get healthy, natural organic food everywhere I know is sound like sci-fi today.
"Sebastian Moller" - Glimpse Episode 3
The taste is delicate, so the best eat in small spun slowly, some do it with a few drops of fresh lemon juice and drink champagne
Hope in the future we can get healthy, natural organic food everywhere I know is sound like sci-fi today.
"Sebastian Moller" - Glimpse Episode 3
Attachments
A favorite of mine, you'll forgive me if I leave out the cashews 🙂? Is that the camera or lots of saffron?
With Mutton coming back into fashion this is done with Sheep now. Poor girls spend 6 years scraching a living on the hills then bought down for a years fattening in the valleys. I had always thoguht Dairy cows don't have much meet on them though as they've been bred to be milkers compared with the freaky Belgian Blue, and the males Friesans are only used for veal, but appears I was wrong.
Some cultures can't afford that step. If you can taste the meat in a real vindaloo you have me beat. I suspect Pho is often made in Vietnam directly with retired work animals (NOTHING wasted either).
One of us is struggling with this sentence. I am reading this as though mutton used to come from something other than sheep.
Cal, mutton is old sheep. Lamb as we know it is raised for food primarily (not sure about the wool factor) and slaughtered young, that includes virtually all the imported Aussie, Kiwi, and Icelandic lamb as well as most domestic lamb. Mutton being goat in India is a special situation not sure if it's lost in translation or what.
Old lamb or mutton has a strong taste and more than a hint of barnyard. One thing that caught my eye was a BBC special on feeding the Queen. They showed lamb chops that were huge and almost devoid of fat, almost as big as a veal chop. I have never seen that anywhere, can anyone comment?
I had lamb chops at a restaurant in Europe that displayed that "By order of Her Majesty" seal (I don't remember the exact wording) and they were tiny with about 70% fat and virtually no meat.
Sometimes you aim for authentic, sometimes for comforting. This definitely belongs to that last category.
A "kind of" moussaka (I wouldn't want to offend our Greek members):
- one layer of oven roasted potato cubes,
- one layer of carefully reduced meat and tomato sauce,
- one layer of grilled eggplant slices,
- one layer of overly cheesy bechamel.
A "kind of" moussaka (I wouldn't want to offend our Greek members):
- one layer of oven roasted potato cubes,
- one layer of carefully reduced meat and tomato sauce,
- one layer of grilled eggplant slices,
- one layer of overly cheesy bechamel.
Attachments
in the UK, lamb is from a sheep under one year old, hogget ffor one that is between 1 and 2 years old, and mutton over two years old.
In India, mutton is a euphemism for goat meat, I can personally testify. But proper recipes that call for mutton/goat have spicing and cooking times and techniques for it, whereas, if lamb was used in 'mutton' recipes, the meat would be dry and over-spiced.
Vindaloo is only made with pork, and old, strongly flavoured pork, steeped in wine vinegar and garlic. HTH
In India, mutton is a euphemism for goat meat, I can personally testify. But proper recipes that call for mutton/goat have spicing and cooking times and techniques for it, whereas, if lamb was used in 'mutton' recipes, the meat would be dry and over-spiced.
Vindaloo is only made with pork, and old, strongly flavoured pork, steeped in wine vinegar and garlic. HTH
Yes, everything you said is what I grew up with.
And this is the part I learned yesterday, but when I do the wiki, it doesn't struck me as a euphemism as seen from my attachment.
We don't use the term Hogget here. We seem to have Lamb or Mutton.