To: WorkingClassFilth
Alchemy and lamb shanks...This website has got my attention. Accent on the alchemy
122 posted on
02/13/2009 5:16:32 PM PST by
dennisw
(Archimedes--- Give me a place to stand, and I will move the Earth)
To: dennisw
I think aging the animal carcass well before butchering also adds tenderness. This critter was hung for six days in the 30 degree range and was as limp as a noodle - maybe too aged. Nice rich flavor, though.
123 posted on
02/13/2009 5:24:33 PM PST by
WorkingClassFilth
(Actually, it all started back in Mayberry. Helen Crump was a traveler and Floyd, well, you know...)
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