On Tue, 29 May 2018 15:04:13 -0000 (UTC), Bill
wrote:
Difference in prices over the years. 50+ years ago, dating the wife to
be, we went to Paoli’s in San Francisco. Very nice French Restaurant in
those days. Two rack of lamb dinners and a bottle of wine. $21. We
still talk about that dinner.

When I was a kid I remember lamb as being cheaper than chicken. It was
the bargain meat. Now it costs as much as filet.

On 5/29/2018 1:12 PM, wrote:
On Tue, 29 May 2018 09:20:06 -0400, John H.
wrote:

On Tue, 29 May 2018 08:51:53 -0400 (EDT), justan wrote:

John H. Wrote in message:
On Tue, 29 May 2018 07:28:50 -0400, "Mr. Luddite" wrote:

On 5/29/2018 7:19 AM, John H. wrote:
On Mon, 28 May 2018 21:12:09 -0000 (UTC), Bill wrote:

Keyser Soze wrote:
On 5/28/18 2:56 PM, Bill wrote:
John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.


Warms my heart to see so many of you righties eating so much beouf...



When you want Beef, eat beef. Last night, was lamb. Night before was
pepperoni pizza. Friday was tuna for lunch. Well balanced protein
source.


How'd you fix your lamb? I love it, but my wife's not too wild about it.


My wife isn't either but I don't think she's ever tried it due
to her mental image of a baby lamb. "Rack of Lamb" is one of my
favorite restaurant meals but I don't have it often.

Mrs.E. was beside herself the other day. Some guy on TV was talking
about how most of the world regularly eat horse meat. Even in the
USA, it is consumed by more than people generally think. Some chef
in a upscale New York restaurant recently took it off the menu, not
because of social pressure but because he could only get frozen
horse meat and not fresh.



Wait until she hears about dogs being eaten.

Horse meat is a pretty big business in Canada:


http://www.vueweekly.com/canadas-mul...rge-of-change/


No meat source goes unused in asia. Probably in some authentic
asian restaraunts here too.

Going past meat shops in Korea, I'd swear a lot of those skinned and gutted animals hanging from
hooks looked like cats, or maybe squirrels. But I never saw many live squirrels running around. So I
still think they were cats.



You never want your Korean neighbor to "wok" your dog.


and I thought my puns were bad. GROAN

On Tue, 29 May 2018 15:04:12 -0000 (UTC), Bill wrote:

John H. wrote:
On Mon, 28 May 2018 21:12:09 -0000 (UTC), Bill wrote:

Keyser Soze wrote:
On 5/28/18 2:56 PM, Bill wrote:
John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.


Warms my heart to see so many of you righties eating so much beouf...



When you want Beef, eat beef. Last night, was lamb. Night before was
pepperoni pizza. Friday was tuna for lunch. Well balanced protein
source.

How'd you fix your lamb? I love it, but my wife's not too wild about it.


I fixed the lamb on Saturday by whipping out the credit card to pay for the
meal for the family at KC Branigans in Naples, Calif. Irish pub. Family
together for 2 of my granddaughters birthday party earlier in the day.

:)

On Tue, 29 May 2018 13:12:53 -0400, wrote:

On Tue, 29 May 2018 09:20:06 -0400, John H.
wrote:

On Tue, 29 May 2018 08:51:53 -0400 (EDT), justan wrote:

John H. Wrote in message:
On Tue, 29 May 2018 07:28:50 -0400, "Mr. Luddite" wrote:

On 5/29/2018 7:19 AM, John H. wrote:
On Mon, 28 May 2018 21:12:09 -0000 (UTC), Bill wrote:

Keyser Soze wrote:
On 5/28/18 2:56 PM, Bill wrote:
John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.


Warms my heart to see so many of you righties eating so much beouf...



When you want Beef, eat beef. Last night, was lamb. Night before was
pepperoni pizza. Friday was tuna for lunch. Well balanced protein
source.


How'd you fix your lamb? I love it, but my wife's not too wild about it.


My wife isn't either but I don't think she's ever tried it due
to her mental image of a baby lamb. "Rack of Lamb" is one of my
favorite restaurant meals but I don't have it often.

Mrs.E. was beside herself the other day. Some guy on TV was talking
about how most of the world regularly eat horse meat. Even in the
USA, it is consumed by more than people generally think. Some chef
in a upscale New York restaurant recently took it off the menu, not
because of social pressure but because he could only get frozen
horse meat and not fresh.



Wait until she hears about dogs being eaten.

Horse meat is a pretty big business in Canada:


http://www.vueweekly.com/canadas-mul...rge-of-change/


No meat source goes unused in asia. Probably in some authentic
asian restaraunts here too.

Going past meat shops in Korea, I'd swear a lot of those skinned and gutted animals hanging from
hooks looked like cats, or maybe squirrels. But I never saw many live squirrels running around. So I
still think they were cats.

You never want your Korean neighbor to "wok" your dog.


As bad as Luddite's. Ewwww!

On Tue, 29 May 2018 13:19:01 -0400, "Mr. Luddite" wrote:

On 5/29/2018 1:12 PM, wrote:
On Tue, 29 May 2018 09:20:06 -0400, John H.
wrote:

On Tue, 29 May 2018 08:51:53 -0400 (EDT), justan wrote:

John H. Wrote in message:
On Tue, 29 May 2018 07:28:50 -0400, "Mr. Luddite" wrote:

On 5/29/2018 7:19 AM, John H. wrote:
On Mon, 28 May 2018 21:12:09 -0000 (UTC), Bill wrote:

Keyser Soze wrote:
On 5/28/18 2:56 PM, Bill wrote:
John H. wrote:
On Mon, 28 May 2018 12:13:21 -0400, wrote:

On Mon, 28 May 2018 06:30:11 -0400, John H.
wrote:

Tim, et al, this stuff is great. Had it last night. The chunk of flank
steak was 2.2lbs, so
everything got plussed up accordingly. Served on Jasmine rice, it was a great dish.

For those who missed the recipe provided by Tim:

Beef - Crock Pot Mongolian

INGREDIENTS
" 1 ½ pounds Flank Steak
" ¼ cups cornstarch
" 2 tablespoons Olive Oil
" ½ teaspoons mince Garlic, Cloves (or lots more!)
" ¾ cups Soy Sauce
" ¾ cups Water
" ¾ cups Brown Sugar (or a bit less)
" 1 cup grated Carrots (or lots more)
" green onions, for garnish (a lot)
INSTRUCTIONS
1. Cut flank steak into thin strips. In a ziplock bag add flank steak
pieces and cornstarch.
Shake to coat.
2. Mix olive oil, minced garlic, soy sauce, water and brown sugar. Add
the mix and carrots to
slow cooker. Stir ingredients. Add coated flank steak and stir again
until coated in the sauce.
3. Cook for high 2-3 hours or on low 4-5 hours until cooked throughout
and tender. Can serve
over rice and garnish with green onions.

I did something like this with a brisket the other day and now I am
using the leftovers for burritos. Toss the shredded meat with some
chili powder in a skillet to warm it up and roll it up in a tortilla
with beans and cheese.

I'm going to have to break down, spend the $60 for a brisket and throw it
on the Traeger for a dozen
hours. One of these days...when I get brave.


Brisket. Used to be reasonable. Sad, I can buy a corned beef brisket,
for 1/2 the price of fresh brisket.


Warms my heart to see so many of you righties eating so much beouf...



When you want Beef, eat beef. Last night, was lamb. Night before was
pepperoni pizza. Friday was tuna for lunch. Well balanced protein
source.


How'd you fix your lamb? I love it, but my wife's not too wild about it.


My wife isn't either but I don't think she's ever tried it due
to her mental image of a baby lamb. "Rack of Lamb" is one of my
favorite restaurant meals but I don't have it often.

Mrs.E. was beside herself the other day. Some guy on TV was talking
about how most of the world regularly eat horse meat. Even in the
USA, it is consumed by more than people generally think. Some chef
in a upscale New York restaurant recently took it off the menu, not
because of social pressure but because he could only get frozen
horse meat and not fresh.



Wait until she hears about dogs being eaten.

Horse meat is a pretty big business in Canada:


http://www.vueweekly.com/canadas-mul...rge-of-change/


No meat source goes unused in asia. Probably in some authentic
asian restaraunts here too.

Going past meat shops in Korea, I'd swear a lot of those skinned and gutted animals hanging from
hooks looked like cats, or maybe squirrels. But I never saw many live squirrels running around. So I
still think they were cats.



You never want your Korean neighbor to "wok" your dog.


and I thought my puns were bad. GROAN


GMTA.

On Tue, 29 May 2018 06:14:04 -0400, Keyser Soze
wrote:

On 5/28/18 11:14 PM, Tim wrote:
Wayne.B
On Mon, 28 May 2018 19:56:03 -0400, Keyser Soze


You bunch of semi-crippled old right-wingers couldn't kick a soccer ball
three feet with sustaining another injury.

===

I think the word you were searching for was "without".


//////////



Wayne, You noticed that too?


Oh, looky, looky, looky...the righties caught themselves a typo.

===

A "typo" is when your finger slips on the keyboard and the wrong
letter comes up.

Your error is more commonly called a brain fart, aided and abetted by
lazy, or no, proof reading.