Used Cars

Pistolero

Pistolero

Well-Known Member
Well that is really interesting. Are those black buck still living out there? I wonder if they will get out an colonize the state, if they
are well adapted to the conditions. I saw the fallow deer and sambar stag where we were in India, but the black buck
were not around. I had looked up the animals of India before we went, so had heard of and seen black buck. I had heard
of the exotic game ranches down there, never knew much about them.

Probably a market for the horns for knives and such, too. Maybe stewing them in a pressure cooker would be good, too. Keep
from drying out the meat. I love a good beef stew made that way with tough old cuts that are terrible other ways, and tender
and really tasty when stewed up under pressure with some onions, potatoes, carrots, and a bit of salt, pepper and garlic.

Bill
 
Ian

Ian

Notorious member
The horns aren't useful for much of anything, they're horns...like cow or sheep horns. There's a small wild population south of town, originated by a golf course community in the late '70s as sort of their mascot animal (there's an image of a 4-1/2-twist buck on their logo), so I know they can blend in and live in white-tail country just fine. They don't seem to over-populate or run out the native wildlife, so no worries about turning them loose. I haven't been back to the Y.O. Ranch in many years so I don't know how many are left out there, I heard the property where they were was sold off for development (as has been most of the ranch over the last century due to multiple generations of mis-management from the Schreiner heirs). Apparently Chas. was the only one of them with any sense.
 
Bret4207

Bret4207

At the casting bench in the sky. RIP Bret.
Pistolero said:
Perfectly willing to try it again, but I would have no idea where to go to find the good stuff
or how to properly prepare it. I know how to cook a burger or a steak, and more, but never
really knew how to deal with lamb.

Bill
Click to expand...
Well, us lamb producers are trying to figure out how to breed lambs that have a common taste and quality. The Angus guys did it, but there are a lot more of them and a lot more money in it! Only thing I can tell you is find an eatery, not an ethnic one, with a rep for good lamb and try it. The ethnic side, even the Greeks, tend to go nuts either for the gamy taste or with spices. It's easy to over cook. Wish I could tell you more but peoples tastes vary. I have zero use for vinegar-y type sauces or for any pepper that doesn't come from a shaker/grinder or is a bell type. My youngest son loves vinegar, he drinks dill pickle juice, and loves the hot sauces with jalepeno and such in them. Peoples tastes vary a lot even in the same family, so I'd pass it around the table a bit if you find lamb you like. My wife detests lamb.
 
I

Intheshop

Banned
We were in a Greek joint a month or so ago.Richmond Va has a pretty well represented community......

Son said,"get this" pointing to the menu with his best accent.....it was lamb sandwich with "stuff" on it.I. Got 1/2 way through when it decomposed.Wasn't the ingredients,it was the construction.

Anyway,forgot the stuff,but finished the lamb with delight....to the point that would go back and do the classic,"hold the bread,and all the stuff"...."yeah,that's it,a plate of lamb".
 
fiver

fiver

Well-Known Member
Lamb as in under 9 months old.
where a chop is practically non existent [you get whole chime chops] and you just order the whole hind leg for dinner [for yourself] is probably the best meat out there.

after that your better off eating curried goat.
 
Bret4207

Bret4207

At the casting bench in the sky. RIP Bret.
Good goat is almost indistinguishable from good venison to my palate. Once you get into the currys and peppers and heavy brines or marinades you lose the taste of the meat IMO. I know some people do that on purpose because their meat needs it. Others folks seem to delight in disguising what ever they're cooking so that all you get is a mouth full of sauce that covers the taste of everything. Mutton, eh. I've eaten a bit, don't much care for it, tastes like spoiled meat to me. But I've known folks from the British Isles that adored mutton. Of course, Britain isn't known for it's great food...

FWIW, I've seen small framed sheep going on 2 years old that sold as "lamb". That's part of the problem and why you get nasty "lamb" that's actually mutton. The buyers don't get down and look at the sheep individually. They buy them by the pound or head from ringside. A sheep isn't like a beef animal. You can't just eyeball it and guess it's age. Plus the breeds vary tremendously. Not like the Angus or Herefords or Charolais. You have to do a little more work to grade them as a buyer. I imagine the cutters know when they're on the hook though. They should send the mutton for dog food but it goes out into the market.
 
I

Intheshop

Banned
Curry ain't high on my list of spices....any further discussion from me would definitely bend the etiquette rules of a public forum.Yuuuckk.
 
J

John

Active Member
Americans think Lamb with mint jelly but I have been to enough Greek eateries to know it loves Garlic. My wife doesn't care for it but I do. Dad ran 12-15 for about 10 years. Just enough to tie him up and keep him busy. Goat prices vary. Sell young goat near Easter in the right market and the auction prices can hit $7 a lb. Denver prices tend to be 1/3 of Chicago's though.
 
fiver

fiver

Well-Known Member
spices tend to be overused by a lot of cooks.
I like curry on Beef Burritos and on Goat but on the Goat it's generally thrown on from 2-3' away.
it will enhance meat or completely overwhelm it.
it just depends on who is applying it.
 
Ian

Ian

Notorious member
Generally I favor meat which needs only salt and black pepper, or occasionally a mix of dried and/or roasted vine peppers of some sort.

For the last six or eight years we've used several spice blends for we cook, marinate, or grill. The names are a little too "spicy" to print but it's good stuff. Search "big cock ranch" for their....'stuff'. The "Chicken 'stuff'" is great on eggs, "special" is lightly sweet and chili-powderish, might have some cumin in it too, and the "aw" is very strong with the cayenne. "Bull" is good for pork and low-quality steaks. We like it because there's no filler garbage (mostly salt), and no MSG or other junk that colors the food.
 
358156 hp

358156 hp

At large, whereabouts unknown.
I went to their site and checked it out. It does look and sound good, but their product names are certainly ill-advised.
 
fiver

fiver

Well-Known Member
from flooded used cars to cooking tips.:confused:
I think we sufficiently swerved this thread.
dun da dun dunnn,,,,,,,,,,my job is done here [walking away, swiping my hands together]:D
 
fiver

fiver

Well-Known Member
I thought we were covering those in another thread.
we got Ben's 357 max thread swerved to naugahyde coverings for airports, so it must be somewhere else.
 
You must log in or register to reply here.