Quoting Dale Shipp to Dave Drum <=-

I don't even know where we could get
lamb shanks to try at home. Ditto for pork shanks.

You should check out the frozen meat aisle as well as the fresh meat
counter. My store carries frozen lamb shanks already cross cut for
osso buco.

A good butcher shop ought to either carry them or be able to special
order them even if your supermarkets don't.

The pork shank cut is from the upper leg near the ham while the hock
is the lower leg near the foot. Shanks are meatier but hocks are
common and cheap,

Did you encounter sprats in England; they're small and oily, related
to herring and sardines.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pan-Fried Spiced Sprats With A Fennel Salad
Categories: British, Fish, Salads
Yield: 4 servings

500 g Sprats
40 g Plain flour
2 ts Coriander seeds
2 ts Cumin seeds
1 Lime, sliced into wedges for
Squeezing
Vegetable oil, for frying
SALAD:
100 g Mixed leaves
4 md Tomatoes, sliced
1 Bulb of fennel, sliced
3 tb Extra virgin olive oil
1 tb White wine vinegar
1 ts Dijon mustard

Clean the sprats in the following way: Chop all of the heads off,
just behind the gills. Slice the belly open from the hole to the
rear of the fish to the front, and scrape out the guts. Stand the
fish upright, with it's belly on the chopping board and press the
spine down to the chopping board, from the front of the fish to the
tail. Turn the fish over and lift the backbone out, leaving a
butterflied sprat.

Spread the salad leaves, tomato and fennel between two bowls. Mix
the olive oil, vinegar and mustard in a glass/mug/shaker and pour
over the salad.

Put the spices in a small saucepan over a low heat, until they
become fragrant, then put in a pestle and mortar and grind to
powder. Put the flour on a plate, add the spices and mix it all up
until combined.

Heat a large frying pan over a high heat and add a few glugs of
vegetable oil. Keep the bottle close by as you may need to add more
to the pan if it becomes dry as you cook the fish. At this point,
get your bowls close to the hob, plus a serving plate with a couple
of pieces of kitchen roll on. Take a sprat, press both sides into
the flour, so that it's covered in flour, then place it skin side
down in the pan. Add more floured sprats to the pan in a clockwise
direction until you have completed the circle. Leave for a minute
then slowly turn them all over in the same direction that you added
them to the pan and leave for another minute.

Remove from the pan and pile onto the plate with kitchen roll and
squeeze the lime over the top when eating them.

Posted By: Gavin Wren

From: Https://Brainfoodstudio.Com/

MMMMM

Cheers

Jim

... They'll give you Norwegian Herring Breath

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On 11-14-19 21:38, Jim Weller <=-
spoke to Dale Shipp about shanks <=-

I don't even know where we could get
lamb shanks to try at home. Ditto for pork shanks.

You should check out the frozen meat aisle as well as the fresh meat counter. My store carries frozen lamb shanks already cross cut for
osso buco.

I have not noticed them there either.

A good butcher shop ought to either carry them or be able to special
order them even if your supermarkets don't.

I do not grok the term "butcher shop" :-}} Our city used to have some,
but they went out of business a decade or more ago. We have "butcher
areas" in most supermarkets, but that is not the same.

The pork shank cut is from the upper leg near the ham while the hock
is the lower leg near the foot. Shanks are meatier but hocks are
common and cheap,

I have thought of it being a cut from what on me would be called the
forearm. The few that I have had in restaurants have had that double
bone which is characteristic of that part of the leg.

Did you encounter sprats in England; they're small and oily, related
to herring and sardines.

I did not.

I don't think I have ever seen using potatoes as a filler in meatloaf. Interesting idea, but I'm uncertain how it would turn out. In any case,
I'd not recommend using extra lean ground beef nor non-fat milk.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Meat And Potatoes Meatloaf
Categories: Beef, Meatloaf, Potato, Bake
Yield: 1 servings

1 Onion, peeled
1 Carrot
2 Eggs
1 tb Worcestershire sauce (opt)
1 ts Dried thyme or other herb
-salt and Pepper to taste
2 Potatoes
2 lb Extra-lean ground beef
1/2 c Non-fat milk

Put onion, potatoes and carrot through a shredder, or the fine
shredding disk of a food processor (it's not necessary to pare potato
and carrot). Combine with remaining ingredients; mix well. Shape
into a loaf on a non-stick baking sheet. Bake, uncovered, in
preheated 350-degree oven 1 hour. Makes 10 servings, 170 calories
each. From: Earl Shelsby Date: 06 Sep 94

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 02:11:18, 17 Nov 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Dale Shipp to Jim Weller <=-

I do not grok the term "butcher shop" :-}} Our city used to have
some, but they went out of business a decade or more ago.

We are very happy to have one here. One interesting thing they do
which they weren't allowed to do back in ontario is process wild
game on the premises. (Back home, abattoirs could but butcher shops
couldn't (at least not legally). And they process game for free IF
you donate half the frozen, cut and wrapped meat to a food bank,
shelter or similar organization.

I have thought of it being a cut from what on me would be called
the forearm.

Four legged mammals have foreshanks and hind shanks.

I don't think I have ever seen using potatoes as a filler in
meatloaf.

Title: Meat And Potatoes Meatloaf
1 Carrot
2 Potatoes
2 lb Extra-lean ground beef
1/2 c Non-fat milk

I think the best cereal filler is fine, toasted, dry bread crumbs
with crushed crackers coming in a close second (adjusting the salt
of course). I detest oatmeal in meatloaves other than haggis and
never soak fresh bread cubes in milk and then wring them out.

I might try potatoes just as an experiment but I would certainly
skip the carrot.

I use 75% lean ground meat with lots of crumbs to absorb the
rendered fat or 85% lean with fewer crumbs and extra liquid (ketchup,
tomato sauce, HP sauce etc). 90% or 95% lean would lack flavour and
have a nasty texture. That's why hunters add suet or lard to ground
wild game meat.



Cheers

Jim


... Meatloaf: It's meat shaped like bread.

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Quoting Dale Shipp to Jim Weller on 11-17-19 02:03 <=-

I don't even know where we could get
lamb shanks to try at home. Ditto for pork shanks.

You should check out the frozen meat aisle as well as the fresh meat
counter. My store carries frozen lamb shanks already cross cut for
osso buco.

I have not noticed them there either.

Which store(s) have you been looking at...? NC Ruth recently bought a
lamb shank at that new Wegmans in Raleigh... dunno if it was fresh or
frozen, though... probably fresh, I'd guess...

A good butcher shop ought to either carry them or be able to special
order them even if your supermarkets don't.

I do not grok the term "butcher shop" :-}} Our city used to have
some, but they went out of business a decade or more ago. We have "butcher areas" in most supermarkets, but that is not the same.

We have a few meat markets in Rochester... Skip's Meat Market is a local
chain, even... Granted, there are fewer of them than there used to be...

ttyl neb

... All you need in life is ignorance and confidence; then success is sure

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On 11-22-19 15:53, Nancy Backus <=-
spoke to Dale Shipp about Re: shanks <=-

I have not noticed them there either.

Which store(s) have you been looking at...? NC Ruth recently bought a lamb shank at that new Wegmans in Raleigh... dunno if it was fresh or frozen, though... probably fresh, I'd guess...

I have not really been looking for them at stores. I'd be looking for
them at a restaurant. Not sure that it is something I'd want to mess
with trying to cook myself.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: French Beef Stew
Categories: Meat
Yield: 6 Servings

2 lb Lean beef stew meat (don't
Brown)
8 Carrots -- cut coin shape &
Rat
1 c Celery -- cut in pieces
1/2 pk Onion soup mix
1 (#2) can whole tomatoes
4 oz Cooking sherry
3 tb Tapioca
2 sl White bread -- cut in cubes
1 tb Sugar
1 tb Salt
4 ds Pepper, thyme -- marjoram &
Rosemary
1 pk Frozen peas

Combine all ingredients except peas. Put in greased baking dish or
crock pot. Bake, covered at 250 degrees for 6 hours. Last 20
minutes add frozen peas and bake, uncovered until done. Serves 6.

Recipe By :
From: Kaz Langridge Date: 02-19-96
Intercook

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:05:49, 24 Nov 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)