What are you eating today?

[GoWyo]

Growing up I don't ever remember having any mutton. Mom grew up on mutton, and she didn't like it. I don't remember us ever having any lamb either. Lamb is not bad if cooked right; most people don't know how to cook it.

One time when dad's family was living in Nebraska they lived near the Indian Reservation and one time dad help fix one guys car. They kept saying nice fat puppy, one day puppy disappeared. Dad was pretty sure that they ate him.

Can't beat a grilled lamb chop. I can eat 4-5 of those tiny T-bone chops. Lamb roast can be very good. Find a good Basque or Greek recipe and it is flat good.

 

[mwj]

I like lamb and young goat but mutton is not something that I would eat. Almost like a different animal altogether!

 

[Ky hills]

Lamb and mutton are different things.
People here used to raise a lot of sheep, but to my knowledge not a lot of it was eaten. They sold their calves and lambs and ate hog meat and chicken.
In parts of western Ky barbecued mutton is a big thing.
On its own I find a lot of mutton is strong, stringy and tough, but the slow cooked pit style bbq makes it pretty decent. That said if you get a hold of a piece of mutton fat it will ruin your day.

 

[Ky hills]

Grilled hamburgers and pork chops, with peppers and onion, baked potato, pickled beets, peas.
There will be enough meat to eat on for 2-3 days.

 

[greybeard]

leftovers today from this piece of pork.

I cooked the pork shoulder roast at 250*F fat cap down, slathered in Whataburger brand mustard, well seasoned with rib and brisket rub, initially cooked 'naked' in my vertical smoker for 2 1/2 hours to get some smoke, spraying every 25 minutes to keep moist, then transferred to a disposable alum pan mostly so it didn't make as much of a mess in the smoker. The pans I had on hand were really too big but they scrunched up enough to close the door. Cooked 2 more hours, continued to spray every 30 minutes with apple juice, then covered, some apple juice/water 50/50 mix in the pan and continued to cook for another 3 hours. When I went to cover it, the fat cap had stuck in the bottom of the pan, so I gingerly picked it up and sat that fatty goodness on top of the meat before wrapping it up. I pulled it at 200*F internal temp.

 

[Dave]

Not much. Back in late January a doctor decided that I had elevated blood sugar an early stage fatty liver. Since then I have been on a sugar free diet and ate considerably less of anything. I need to go back to the doc in a few weeks for a check up. I don't know how other things have progressed but I have lost 24 pounds.

 

[Texas G@l]

New potatoes and green beans fresh out of the garden with grilled pork cops.

The spring garden has been disappointing due to too much rain but the tanks are full and the grass is deep.....definitely makes up for the dismal garden. Maybe my fall garden will do better.

 

[greybeard]

The spring garden has been disappointing due to too much rain but the tanks are full and the grass is deep.....

Been raining here too, about 1x/week since April. This morning was no exception.

 

[Named'em Tamed'em]

Growing up I don't ever remember having any mutton. Mom grew up on mutton, and she didn't like it. I don't remember us ever having any lamb either. Lamb is not bad if cooked right; most people don't know how to cook it.

One time when dad's family was living in Nebraska they lived near the Indian Reservation and one time dad help fix one guys car. They kept saying nice fat puppy, one day puppy disappeared. Dad was pretty sure that they ate him.

I just can't eat lamb; we raised them for 7 years. I've pulled so many lambs having triplets every year, it reminds me of the same smell. Once a fella I sold many lambs to made me try his chops, it was good. Once.

 

[Ouachita]

We had a gourmet Chinese Redneck meal this evening.
My wife would NOT allow a picture, because it was all laid out on paper towels and paper plates.
It was egg rolls she just bought from a genuine first gen Chinese lady this morning, and my darlin fried this evening, and of course, jalapeño deer poppers, with cream cheese and bacon wrapped.
Our jalapeño's have no punch yet. Been to cool and wet to produce a good pepper. Otherwise, I have no complaint.

 

[greybeard]

Jalapenos don't need excessive sun to make the peppers hot. They do need 'dry' tho and excessive rain or watering will make them produce less capsaicin. (sp) But not enough water will do the same thing, as the plant produces the hot chemical as a reaction to stress. It takes about 50 days no matter what, from the time blooms appear to picking time, for the peppers to be mature. Once they start turning red, they lose heat as the red ones start to get sweeter.

 

[Ouachita]

Jalapenos don't need excessive sun to make the peppers hot. They do need 'dry' tho and excessive rain or watering will make them produce less capsaicin. (sp) But not enough water will do the same thing, as the plant produces the hot chemical as a reaction to stress. It takes about 50 days no matter what, from the time blooms appear to picking time, for the peppers to be mature. Once they start turning red, they lose heat as the red ones start to get sweeter.

My wife started these in her greenhouse about mid February. Then we planted them Easter weekend. The plants had blooms over 50 days ago, but we had a late frost that set them back to start over mode. I'm just a bit disappointed; beautiful plump jalapeños that taste like bell's.
I guess I could have tomatoes that taste like potatoes. That would be tragedy.

 

[Rafter S]

. . . Our jalapeño's have no punch yet. Been to cool and wet to produce a good pepper. Otherwise, I have no complaint.

Maybe try some habaneros.

 

[Ky hills]

The last few times we tried growing jalapeños they didn't have much heat either. Have also noticed what we buy at the grocery have even less. Tried some serrano peppers from the grocery but bo heat to them either.
Can't get my wife to try habaneros.
She's been buying the canned jalapeños instead.

 

[coachg]

Fresh fried squash and cucumbers from the garden