Non-kosher Beef Salami in artificial [non-pork] casing

[wmfinck]

Wow, I used to make lasagna like that. Haven't done it in nearly 20 years, though. Maybe next time it rains a few days straight, LOL, because you have me salivating.

[Nayto]

How else does lasagne get made? Serious question, because that seems like stock standard lasagne in my experience.

I eat two big cheeseburgers ever Friday night and it is one of my favourite meals. My wife makes the patties from scratch though.

In South Africa we get something called "boerewors" or directly translated it is "farmer sausage". It is traditionally made with ground beef, sheep fat, spices and a sheep's intestine as a casing (although it's rare that the casing isn't artificial these days). It's basically the best sausage on the planet. There is none better. Also Bill you won't have to worry about it being from nether/undocumented regions of the animals, assuming it comes from a good source. It's not something you can leave in the fridge like salami though. You cook it, usually over a fire, and eat it straight away as with any meat.

My wife and I found smoked lamb bacon at a market in Pretoria. It tasted so good it was even delicious raw (although slightly cooked from smoking process). Honestly it was much better than my memories of pork bacon. I always say to people, "Would you prefer a cooked piece of mutton or pork?" They always answer mutton. So then I ask, "So why would you want pork bacon over mutton bacon?" Mutton/lamb is just the best meat, honestly.

It kind of baffles me that people don't eat mutton more often in the USA. Tonight we had a slow roasted lamb flank which was marinated in lemon juice and rosemary over night. Nothing tops that. Nothing.

[wmfinck]

I love lamb and mutton. I could never figure out why Americans do not eat more of it, except that I would not doubt that it had to do with the Jews and the rather early commercialization of the feed lots out west.

Some people in the northeast raise sheep on small farms, but then they want to sell it for high prices. Like, $20 or so per pound because if it is "organic" they will get that or more from the rich bastards in the NYC area. That is about the price of beef tenderloin, and almost twice as much as a strip steak.

The supermarkets here rarely have lamb and even more rarely mutton. It is seen most often just before Easter, and I guess some of the pagans prefer that to pork at least one day each year.

Pork tenderloin can be had for under $3 per pound. The damn jews got the whole market rigged to kill people, LOL.

[Nayto]

I guess I'll have to give up mutton when going to the USA!

I can get half a lamb (around 22lbs) for $65 here and its grass fed, not antibiotics, etc. The grass fed here is called "Karoo lamb" as they eat the hardy shrubs common the the arid Karoo areas inland South Africa. Makes for a very distinct taste.

[wmfinck]

Wow, 22 lbs. of the average ground beef would cost us over $100 in the market! That is the cost of moving away from local agrarianism and building a reliance on centralized corporate food processing.

[Staropramen]

A leg of Australian lamb around here usually cost $40. A couple of times a year they are on sale for $15-$18 and I usually buy 3 or 4 and freeze'm.

[EnemyofEdom]

My wife and I shop at Wegmans. Their ground "free range" lamb is $7.49 a pound and The Frenched Rack of Lamb is $21.99 a lbs. We buy the rack of lamb when we want to eat bbq ribs.

[wmfinck]

My wife and I shop at Wegmans. Their ground "free range" lamb is $7.49 a pound and The Frenched Rack of Lamb is $21.99 a lbs. We buy the rack of lamb when we want to eat bbq ribs.

Yeah, I miss Wegman's since leaving New York. I used to go to the one in Binghamton once a month or so.

[EnemyofEdom]

My wife and I shop at Wegmans. Their ground "free range" lamb is $7.49 a pound and The Frenched Rack of Lamb is $21.99 a lbs. We buy the rack of lamb when we want to eat bbq ribs.

Yeah, I miss Wegman's since leaving New York. I used to go to the one in Binghamton once a month or so.

A good thing about Wegman's is most of their produce is from local farmers. It's always fresh and local farmers are making money and staying in business. They have the most non-GMO and organic foods out of any supermarket store around here. They are the opposite of the jew Golub run Price Chopper. The Wegman family isn't jewish and it's seen in their quality and customer satisfaction.

[wmfinck]

Right. But the closest Wegman's to me is in Sterling, VA. That is 5 1/2 hours without the added hour or two for the horrible DC traffic, LOL.

I will have to accept that as perhaps the lone disadvantage to moving out of New York!