Capitol Hill Blue Forums Misc. Topics Food, Drink and Cooking Wonder what the poor folks are eatin' tonight?

When I make the butter bean recipe, it was for 5 adults, and there were usually enough leftover beans for one more meal. I had two teenaged boys most of the time, and they ate like there was no tomorrow. If the beans weren't the main dish, but a side, I would only make half. I served them with a baked ham, greens and cornbread.When my mom made this, we had a family of six.

The pot roast turned out very well. Enough leftovers for one more meal, and extra potatoes for frying up for breakfast. Mr. Scoutgal had two helpings of everything, and still left room for dessert-coconut cream pie! This is Mr. Scoutgal's favorite meal, and very apropo for Father's Day.

Beef Bourguignon with red wine sauce, egg noodles, and green beans is one of my favorite dishes. I tie and then marinate a bottom round in 500-750 ml (or more)of a dry red- usually Cabernet- along with a can of beef broth and a couple cloves of garlic overnight in the refrigerator (can leave it in longer), then sear the meat in a large pan on the stove, and then bake it.

Just a minor technicality here, Joe, but pot roast is braised, not baked or roasted.
Braising(cooking in liquid) can be done in a crock pot or Dutch oven on the stove top but the oven offers a more even heat.
Roasting and baking imply the use of dry heat.

I just don't like Pot Roast or Boef Bourguignon. It's okay, I'll eat it, but I wont generally cook it. I prefer to take all the same ingredients and make a fine Beef Stew.

Anybody ever eat braised Lamb Foreshanks?

I would eat it almost every day, cept Mrs Schlack doesnt like to eat the prettier animals.

Lamb is a rarity in my household, if you'll pardon the pun.

Hrrmph...aint nuthi'n pretty about a sheep. Lamb Pie, Lamb Stew, Lamb Chops, Roast Leg, Braised Shanks...now those are pretty! As livestock goes Lamb is treated fairly well. It's purely a shame what we do to chickens and pigs. Beef cattle at least get to spend some time in a pasture. Sheep may get the best treatment of the lot.

I do know the sheep in our neck lead what looks to me to be a mighty fine life. That is--assuming their don’t comprehend their fate as calories.
They loll around in huge fields of thick, damp, green grass munching away to their hearts content. It’s great succulent lamb too! Shoo whee.

Bring on them shanks and whatever other cuts you might have. To me lamb is the best. BTW I’ve never cooked lamb shanks before but found what looks like some mighty fine recipes on the all knowing net. I can visualize whirled peas and lamb shanks in my immediate future.

If you can find it, Tom Valenti's recipe is dA bOmB!
The braising liquid is extremely complex, but oh so worth it.
I got his recipe from the newspaper(Parade Magazine) back in 2002, still have the original clipping in my cookbook.

Hrrrm...that wont be hard to find. I just googled it. I guess I'm not the only one who feels that way about his recipe.
Here it is
It says in this link it was March 2002 but the clipping is dated February 24, 2002. This is the picture in the clipping:

This lamb comes out tender enough to eat with a spoon.

Dear me, Greger! I am sure that it tastes good, but its presentation is rather distressingly too much out of the Stone Age! That enormous bone that must be gnawed at!!

Surely everyone brought up in a well-appointed old-style Japanese house is struck by the sickroom, indeed, the operating room quality, of our table-settings----the shrouded table, the aseptic look of the dinnerware, the variety of surgical instruments for disecting and paring, for cutting a sinew or laying bare a bone. Floral offerings and lighted candles, far from enhancing the food, shift the mood from the convalescent stage to the lying-in-state. Our custom of lighting candles for our live dinner guests is disturbing to a Japanese.
---Rudofsky, The Kimono Mind

No need to gnaw at that bone. If you give it a gentle shake the meat falls off onto your plate.

The Japanese may be offended by our dining habits but they certainly eat a few things we'd consider far more unpalatable and bizzarre.

Here's a few more tantalyzing tidbits from the oh so fussy and offended by our cuisine Japanese.

They eat Ice Cream made from horse meat for god's sake!
And they don't like the flowers on out tables?