What's Cookin?

Gotta say sounds fucking horrible lol.

Whats Langosta?
Creyfish?

Mushrooms go with deer man to me.

 

Back to cow for me. Threw a T-Bone in with some rice pilaf for dinner this evening. Now going to veg out for the rest of the night and see what this Ozark series is all about.

 

Back to a tbone!..you lucky fucker AGK lol.

Mate we all gonna be eating slop soon lol.

Wont bother me mate coz i dont eat tbones anyway.lol.
lol.your lucky to eat that even with out all this Corona being around.

Meat over were you are must be way way cheaper then over here mate.
how much is a tbone please.?
they so dear over here aint no one ever eat em lol.

Aint got a fucking clue about that rice dish you said AGK.
but youe Tbone looks mouth watering lol.

I think ive only ever ate two Tbones in my whole life lol.

 

Tbone looks fucking georgous man.

Lol.i cant stop drooling over it...

We gonna be lucky enough to have a Lamb roat today...
cant wait mate...

Im always fucking staving lol.

Keeps me sharp set lol.

 

LOL....that fucking tbone man.
looks awesome man.

 

I pay less for Tbone or Porterhouse steaks than I would spend eating dinner at McDonald's. Rice Pilaf costs a dollar and the Tbone cost me like $5.10

Ny Strip Steaks I buy a whole loin for about 52$ and cut it down myself and get around 23 to 26 - 1.5 inch cut steaks out of it.

 

Those look like Crappie! That's a good eat K-dog!!

 

I am flabbergasted...

Cost £100 over here for roughly(last time i cared to check that is)roughly 1.8kg of TBone.

LOL..the wifes mum got one for christmas a few years back.
fucking hell man it was nice meat but the whole house was hungrey as fuck after eating the dinner lol.

If they were as cheap as they are were you are over here...ide have one for breakfeast dinner tea and supper man.

The one we all got was not much bigger the the one on your plate lol...

I need a few cows and pigs me bro.
i cant even tell ya that last steak i ate,....
think it was a venison steak before christams lol.
and i stole that!
lol.

fucking terrible aint hey hahaha.

Me fucking lamb leg im cooking now is small to..murder in this house if you leave a drop lol

All the best.

 

Lamb is the superior red meat imo; the Lord’s red meat. Not too popular in the US, which is good, so not industrially overproduced, loaded with contaminants like the cow. I don’t do the pig. Bison is promising

Easter and Greek Easter are my excuses to prepare lamb two Sundays in a row. Roasted leg Greek; then maybe chops on the grill, medium. My kid used ground lamb for Shepherds Pie on St. Pat’s the other day. The dogs get lamb too; better anyhow for the humans to fill on the veggies, whole grains. Let the carnivores be carnivores. Pricey, but hey we go around once.

 

Yes they are and thanks!

 

Super fat content....i dont no much on greek food lol...roast lamb today with roast veg in the lambs fat and gravey made out the fat to..other wise it goes in a lentil soup.
NZ or OZ for roasting...but brittish or welsh for soups and stews...
Shearpard pie is fucking gorgeous two mate.

 

T- bone is my favorite cut its actually two steaks in one. I think we are the biggest beef supplier in the world where I am from but it is still expensive double what AGK is paying. I love lamb but its not to popular around here. Rack of lamb is 2nd to none in my opinion but it's a rip off at the store a small lamb roast is close to $40 CA dollars.

 

Hey Soze, post me a lamb recipe or two. I always use salt, pepper,garlic and rosemary but I was talking to my Grandmother who is from U.K. decent ( her mother was from London and her father was from Wales) and she says they use to cook it when she was young with mint. She has not ate lamb since she was a kid and she is almost 92 her and my grandfather were beef farmers until my grandfather passed a few years ago.

 

This is a Pasty from Michigans Upper Penninsula and I could eat these every dam day.

 

I think you mean Porterhouse has the 2 steaks in one. The Tbone only has a very small piece of the tenderloin in the cut. Maybe a bite or 2.

The Porterhouse has the tbone with a large hunk of the tenderloin still attached.

Tbones are cut from the front of the loin so you only get a little bit of the loin but the porterhouse is cut towards the back end of the loin so you get more of the tenderloin with it.

I'll eat either. Price here is only about a dollar fifty diffenerce between the 2 cuts.

 

I see, I meant T bone but thanks for showing me the different cuts. Porter house may be my new go to cut if I can find them. Those cuts are not common in the store anymore mainly just sirloins and greasy blade stakes.

 

ok....i aint got any Lamb recipes to be honest.
i just a plain sort of guy me..so i just roast it man.
see if i roast Duck or Lamb,i only put just simple salt and pepper on it.
prick it.
roast it.
then roast root veg and spuds in the fat once ya meat is cooked and resting.
thats all i do with it...if i got fresh mint and fresh rosmary then i put that on lamb..but i dont go out of me way for it.
so if i have got mint i just rip the mint up and pat it in the lamb with salt and pepper..were ive pricked the lamb ill stick the rosmary sticks in.
not a lot..just a small bit.
it needs to be said i dont find mint or rosmary essentiel.
and i save some of the fat what i roast me veg in to make some nice gravy.
dont use garlic..ide never put garlic on lamb...or duck for that matter.

Now the Welsh cook up what they call "Welsh Cawl"....
now im not to sure about how this should be but you need to consider it changes through out diffrent parts of Wales.
you need to also consider that Cawl aint no posh recipe lol.
its just basiclly lamb broth.but then again some folk use Mutton as its cheaper.the main type of this recipe is a watery broth with the pieces of lamb and watever veg still in the broth....however im not qualified to say as some people make it thick.
google a few recipes for it.they all pretty similare.just dont use a recipe thats some five star resterunt uses.coz you can bet it wont be a real recipe.

Now heres something eles ide like to mention.
i wont roast Welsh or any other British or Irish or Scottish lamb.i will only use it for the pot.
at the same time i wont pot NZ or OZ lamb,i will only roast it.
why???
because they both taste diffrent.Welsh lamb is fatty comperd to NZ lamb.
NZ lamb roasts or grills like a dream.
and Welsh lamb tastes amazing in a stew or soup.
thats just me...and other folk will totally disagree on me with that one.

I only no one genuine Lamb recipe but im sworn to take it to the grave with me,and ide totally understand my eyes being ripped out by bare hands for handing the secret over.LOL.

But just roast it Box...im nothing flashy me mate.i dont add to much to it as i think it ruins the taste.
im the same with Duck.
i just keep it simple...remeber its cooking the meat to perfection were the real skill lies.

Hope this helps mate!
All the best and stay safe!

 

@Box Bulldog

 

I buy my meat from a meat market here called Bellos. The grocery store would charge you 9 - 16$ here for that tbone I posted.

 

Love a good pasty man.

Box Bulldog minced lamb in a pot with veg and mint is a good filling for a pasty now i think.