Hot!I'm a natural casing snob.

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EdSails
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Re:I'm a natural casing snob. 2013/11/29 16:09:46 (permalink)
Pancho

Michael Hoffman

1bbqboy

So in a roundabout way we're not eating enough Lamb to pull our weight?

I'm doing my share. Lamb shanks tomorrow night. Moroccan couscous a few nights ago with lamb AND lamb sausage.
How do you do your lamb shanks? My Mom used to slow cook them in some sort of Indian curry concoction. I love them, but hard to find around here. Last time I got a few from Whole Paycheck and they were quite tough.

 I generally cook my lamb shanks in the pressure cooker and then finish them in the oven. Turns out very tender that way.
#31
lleechef
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Re:I'm a natural casing snob. 2013/11/29 16:35:06 (permalink)
Pancho
Here's how I do the lamb shanks:
I brown them on all sides in a little oil in my LeCreuset dutch oven, salt and pepper them.  Then remove to a plate and add 1 large sliced onion and cook till it starts to brown.  Add fresh chopped garlic........we like garlic so I usually do 6-8 cloves.  When the garlic just starts to take on a little color I add about 1 T flour and cook till it gets just light brown.  Deglaze with red wine, about 1 C. then add about 1 1/2 C beef stock.  Return the shanks to the dutch oven, baste with the sauce, sprinkle about 1 T fresh (dried, if no fresh) rosemary on top.  Cover and cook about 2 hours @ 350.  The meat falls off the bone, they are really tender.
I just happened to see them on Tuesday as I was getting last minute Thanksgiving stuff.  Good thing I got them when I did, I just got back from the store and they were gone!
#32
Pancho
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Re:I'm a natural casing snob. 2013/11/29 16:52:55 (permalink)
Thanks, lleechef! I asked my wife for a LeCreuset for Christmas. She said it was either that or a cruise. That looks like a fantastic recipe and I'll give it a go in memory of my Mom. Happy Holidays!
#33
lleechef
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Re:I'm a natural casing snob. 2013/11/29 16:58:24 (permalink)
You're welcome Pancho!  I asked Santa for a LeCreuset 2 years ago and I must've been a good girl because it was under the tree!!    Happy Holidays to you too!
#34
Filetofish
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Re:I'm a natural casing snob. 2013/11/30 05:58:41 (permalink)
kevincad

Recent trip to western NY, I've now got Zweigle's white hots, Hoffman's white hots, Hoffman's red hots, and Salen's!

 
Also a fan of Hoffmans.
#35
Frank Furter
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Re:I'm a natural casing snob. 2013/12/05 11:10:15 (permalink)
Speaking of Kayems naturals. I'M a Mass. Transplant living in SC.
I have a walk up hot dog burger stand. I have Kayems shipped to me.
They are one of the best dog I've ever had. If fact the time I tried Schonlands, was in NH
In 1977. The were made in Manchester NH at the time. I even have NE split top buns.
#36
Filetofish
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Re:I'm a natural casing snob. 2013/12/06 05:54:34 (permalink)
Welcome. Where did you live in Mass?
#37
kevincad
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Re:I'm a natural casing snob. 2013/12/06 16:06:59 (permalink)
Pancho

kevincad

Recent trip to western NY, I've now got Zweigle's white hots, Hoffman's white hots, Hoffman's red hots, and Salen's!
I recently received some Zweigle's whites as a gift. Last time I remember eating them as a little kid when we went on a road trip from VA to Lake George, NY. I remember really liking them back then. This time they just didn't have that memorable taste. Kind of bland....I did the whole grill thing...popped skins, great mustard, good bun, etc. Not that I didn't like them, I was just expecting more. At least my love for steamed clams has not waned over the years. Compare the Hoffman's to the Zweigle's?

 
Hoffman's is my personal preference, they are a bit more spicy. I also found that Zweigle's white hots seemed to be bland to me this time around, and wondered if someone mucked with the recipe. Therefore, I'm a Hoffman's man now, much better in my opinion. Hoffman's red hots are very good as well, I put them right up there with Salen's!
#38
mhill95
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Re:I'm a natural casing snob. 2013/12/06 17:05:27 (permalink)
We`are lucky here in Florida...Publix Markets carry Hoffman White and Red Natural. Sweetbay offers Kayem and Sahlens
are available by the pound from a couple local restaurants.
 
mike
#39
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