Obese-Wan Kenobi

Huh? Sorry, I don't understand. As to flavor, to me the main difference is the "no gamey" taste. It maybe the breed or the feed, I don't know. But I liked the way it does not smell or taste gamey. But some people like the gamey so it's matter of preference. By corn, I mean the whole corn plant not corn on the cob. The leaves, the stalks, flowers and the kernels. It's still plant material and roughage. You may be thinking it's pure corn kernels? Thanks!

Why? Is that bad?

Snadra, It's also the breeding operation. The herbs are lemongrass stalks. sheepish, Feed is mostly corn. The whole plant, not just the kernels, also grown on the farm. Regards.

Hi, Was at a friends cattle and lamb farm last weekend for a birthday party. We were going to spit roast a 20kg. lamb. Took some pictures for egulleters. Hope you enjoy. The lamb corral. One of many. There are three thousand heads in this 50 hectare farm. Raising South African bloodlines of Dorper and Damara. Very good meat! Post slaughter, just packing it up and taking it home. What a beautiful carcass! Spit roasted. Four hours after... Looking really good. Skin crackling and getting crispy. Dinner is served. Start the timer. 0 seconds. This should be called "Pulled Lamb." Just needed a spoon and fork to strip the neck. Stop timer. Gone in 300 seconds. Total feed: 24. We still have leftovers. Thanks!

Made the "Bagel Bombs" today. Never tried the original, but this one was very good. Yum! Recipe is for 8 Bombs. I ate 3 already Looks like that's my 3 meals for the day Regards.

heidi, Chris Thanks! Very interesting... Regards.

Hi, I was given a few necks by a friend and he told me to just cook it Osso Bucco style. Searched the net and all the recipes call for braising and dutch ovens. Are there other methods that maybe you've tried? Can I grill them? Pan fry? Bake? Thanks and Best regards.

annabelle, My family too are farmers, ranchers and fishermen. What I cannot understand is how these groups, whose leaders have never milked a cow, handled a rooster, hatched an egg, or caught a fish on a hook, can say we are "the bad guys."

Was I shrieking? Sorry... Yes, it's a good discussion. Cheers guys!

Jenni, No prob. I was referring to annabelle's post above mine as an example. Not blaming the vegetarians at all It's the extremist groups that fund lobbyists and so happen to be militant vegetarians, like PETA, HSUS. It could be extremist beef eaters too. It's the extreme ideology I'm worried about. I'm all for freedom of choice Thank you. Mjx, That's good to to know that they are a few and far between. But they got that bill in Chigago an CA passed. That says a lot about their resources though... Anyway, my point in all of this is to just watch out for these groups. They won't stop, and will find every nook and cranny they can get to; and we just have to be aware of their existence and make sure they don't impose their will on us. Best regards!

Mjx, They will be next in-line because the HSUS, PETA, et al, want it Meat Free. Ask any one of them. They won't lie to you. That is their ultimate goal. A beef tenderloin is the same to them as a monkey's brain. It does not matter, they are both meat, and they want it all Meat Free. They want all the meat companies to go down and want America and the world to be meat free. And they will do whatever it takes to make this happen. That is their mission statement. You can ask a member and they won't be shy to tell you this fact. And their means justify their end. Thanks.

This is an important quote in my argument. Think of the big picture. This is just a precedent because it's easy to get sympathy for this from what I mentioned above. The un-pastuerized milk for example. They hit on the small things first for justification. Soon, it will be beef tenderloin, chicken tenders, fish eyes, pork trotters... then it will be impossible to stop until there is No Meat. They win. Thanks. PS. If you think they are not powerful politically, think again. That's where all their donations go to. To pay lobbyists to pass these laws. All these animal laws have and are being funded by them from tax-free donations by the general public.

Jenni, Yes, of course, I'm all for compassionate care and slaughter as well. As I am sure, many farmers are too. But, compassionate care and slaughter is not enough for these ARA. They want absolute Zero animal use. They don't want us to have a choice. They want to make the choice for us. And to them, it's No Meat. They are hitting foie gras because it's an easy target. It's easy to paint the foie gras producers as "the bad guys" because of their methods. But that's the only way to make foie gras. They will use that in the future and say "If foie gras is banned, why not cattle, chicken, lamb?, it's all the same" It's the idealogy of these guys that is dangerous. Thanks!

These Animal Rights Activists/Extremists need to be stopped. They have a dangerous agenda akin to terrorist tendencies. Their end goal is "no meat." They are now attacking farmers and producers of food. Then they will use these victories in court as precedents to attacking consumers. If they are allowed to continue under their pretense of "being kind to animals" (which is false because they kill most of the animals they "save"), pretty soon it will be a felony to eat chicken and any meat. The majority of us omnivores and non-militant vegetarians must stop these extremists before they get too far into the fabric of society and impose their will on us. Thank you.

Tipping is an American phenomenon. Europe, Japan and most of Asia don't expect tips and their service is far superior. And the servers don't have chips on their shoulders. They just like to please and are thankful for their jobs. Not like in the USA were the servers have a "the world owes me a living" attitude. Tipping should be optional. After all, I can serve myself if need be.

They will call it and offer it as "Kobe Beef" But if you ask where it's from, you'll probably be answered "Australia" So how in the world is that even close to beef from Kobe, Japan? I don't know... But if you fall for it, expect to pay overprice for tough, grass fed beef that is just as good as USDA Choice. But at over $50. Demand for USDA Prime when in Vegas. Or even Angus. Apparently importations of the real mccoy Wagyu from the land of "Wa" are not being accepted at the moment. You will get cross bred Grass fed class B Wagyu from Australia or Snake River Farms. Thanks.

Thanks Alcuin, Yeah, checked on it after about 20 hours in the ref, it was so active and looking like a giant marshmallow ready to blow! I had to finish it off before it was too late. Turned out really well. Thanks all for your inputs.

HungryC, OK, copy. Thanks. Actually, I don't mind the sourness. I prefer it more sour than the standard anyway. I was worried about getting the rise. Since you say that's the least of my worries, I think I'll be fine. Cheers!

Hi Norm, Thanks for the reply! What I mean is I have a "chef" in the fridge for many years. I feed it and maintain it. When I want to make bread, I usually get two tablespoons of this "chef" (wet sourdough) a few tablespoons of water and flour to form a firm dough that I let ferment for 8-12 hours which I called a "firm starter." From this firm starter, I add more flour and water to make a levain, to which I will add my final additions of flour and water to use to bake the bread. Is that clearer? I'm at the stage of an almost fully ripe levain that's retarding in the ref. So that will last a few days? 3-5 days? Regards!

Hi, Was going to bake some sourdough tomorrow so I prepared everything yesterday and today. I turned my wet starter into a firm one and let it ferment for 8 hours. Then I turned my firm starter into a levain and let that ferment for 8 hours. Then I let my levain retard in the ref for the final dough mixture tomorrow morning. But, I got a call and I can't work on it tomorrow anymore. So my question is how long can I keep that fermented levain in the ref and keep it fully active until I can finish the dough for baking? Thank you!

How long did you smoke it? How much wood did you use? Usually, I smoke my butt for 16-18hrs. at 225*F with 4 big chunks of wood until the internal temp is 190*F With that method, it's tasty through and through. I also do the dry cure qrn mentions. I believe the dry cure is important. Yes, just like the corned beef, but less time. Thanks!

Not like sour cream. More like very, very chilled but not yet frozen soft serve ice cream. I don't know about the fat content, sorry. Thanks.

Hi, my iSi is 500ml (1/2 liter). I use one NO2 cartridge. Did not strain. But I think it's got something to do with the temp. It maybe too cold as when I open it up, I need a spoon to scoop out the cream. And it doesn't move when it is shaken. I was just hoping the iSi can dispense even thick and cold cream. I guess it can't. Thanks!

OK, thanks. Anyway to check and know for sure?

Chef Hermes, I can only ref it for one hour? Kerry, What could be wrong with it? It works fine at room temperature. Here's a sample: Heavy Cream 1 cup Dijon Mustard 1 TBSP Salt and Pepper Thanks!