Re: [CH] stocks...
Leslie L. Smith (thinkfast@linkfast.net)
Wed, 10 Feb 1999 12:09:18 -0600
Oh I am sorry to learn that my most favorite of all red meats is sacrificed
this young.
however I guess it isn't going to sway me much at the checkout line.
Thanks for the rundown I think--- I did ask.... you say also that you use
chiles with Lamb???
hmm I never thot of that (one tried and true way of seasoning lamb) but I
am here to learn.
At 7:51 AM 2/10/99, Parkhurst, Scott Contractor wrote:
>Regular lamb is slaughtered under the age of 1 year. (What I see most times)
>
>I make lamb stock (regular lamb) and it works out really well. I use the
>bones from lamb chops and/or the odd leg'o'lam.
>
>It's not too strong and takes the addition of chiles very well. I like to
>use cayennes.
>
>Scott... KCK
--leslie
Master Gardener Intern, Zone 7(b?) low of 9F this year, in Humid, HUMID
Cullman, Alabama.
There are old mushroom hunters and bold mushroom hunters but there are no
old bold mushroom hunters.
--unknown
(S.F. poison control I think)