Important MessageYou are browsing the archived Lancers Reactor forums. You cannot register or login. |
Please don''t call this spam
This is where you can discuss your homework, family, just about anything, make strange sounds and otherwise discuss things which are really not related to the Lancer-series. Yes that means you can discuss other games.
34 posts
• Page 2 of 3 • 1, 2, 3
Tue Oct 04, 2005 7:41 am
Hey Taw, that's Esky's line! 
Speaking of lamb, who has got a sure fire won't fail method of selecting
the most delectable lamb chops at the butcher?. What do you look for?
a) When it alrady is packaged in styrofoam trays with plastic wrap?
b) When laid out in the butcher's glassed in display cooler waiting to be picked out?
Speaking of lamb, who has got a sure fire won't fail method of selecting
the most delectable lamb chops at the butcher?. What do you look for?
a) When it alrady is packaged in styrofoam trays with plastic wrap?
b) When laid out in the butcher's glassed in display cooler waiting to be picked out?
Tue Oct 04, 2005 8:10 am
@Indy, NY city, find a jewish butcher and get it fresh as can be. I look at the wrapped versions, I look for the brightest red coloring, no dark areas. Rinse off at home then marinate in an Italian dressing or Raspeberry vinigret for an hour or 2 then grill. THE best.
*Makes note for weekend grilling*
**Note - A jewish Butchers Kosher standards exced USDA.
Edited by - Finalday on 10/4/2005 9:11:44 AM
*Makes note for weekend grilling*
**Note - A jewish Butchers Kosher standards exced USDA.
Edited by - Finalday on 10/4/2005 9:11:44 AM
Tue Oct 04, 2005 8:43 am
sure fire method? get a fresh leg from a proper butchers, not a supermarket, and cut it up yourself with a bone cleaver. if you really want fresh, go to the local slaughter house and buy it out the back door - cheaper too.
I rarely get meat pre-packed, I go to the meat market once a week and get everything i need cut up there unless i want the fun of doing it myself. last week i got 5 beef joints -several lbs in weight each - 2 lamb legs, 12 lamb chops, 12 pork chops (not for me I might add) 3lb of sausages and 2 chickens for £30 (thats about 55 dollars) In the supermarket it wouldnt have been as fresh and would cost twice to three times as much, especially the lamb, which is about a tenner for an average leg joint in the big stores.
I rarely get meat pre-packed, I go to the meat market once a week and get everything i need cut up there unless i want the fun of doing it myself. last week i got 5 beef joints -several lbs in weight each - 2 lamb legs, 12 lamb chops, 12 pork chops (not for me I might add) 3lb of sausages and 2 chickens for £30 (thats about 55 dollars) In the supermarket it wouldnt have been as fresh and would cost twice to three times as much, especially the lamb, which is about a tenner for an average leg joint in the big stores.
Tue Oct 04, 2005 9:48 am
@Fd & Taw
I've got both kosher and halal butchers in my neck of the woods so that's not the problem. It's what to look for in the meat. I'll take the cue on redness vs. purply brown-ish but is that it? And, if it is lamb, shouldn't it be more pale than mutton like veal is in comparison to beef?
For example, with good cuts of beef, you look for marbling of the fat... nothing like that in lamb? What about feel? Color of the fat? Odor... obviously other than if it smells like rot .... that stuff?
I've got both kosher and halal butchers in my neck of the woods so that's not the problem. It's what to look for in the meat. I'll take the cue on redness vs. purply brown-ish but is that it? And, if it is lamb, shouldn't it be more pale than mutton like veal is in comparison to beef?
For example, with good cuts of beef, you look for marbling of the fat... nothing like that in lamb? What about feel? Color of the fat? Odor... obviously other than if it smells like rot .... that stuff?
34 posts
• Page 2 of 3 • 1, 2, 3