Food Thread: Lamb Or Ham, Sam I Am

Yum! Roast leg of lamb is delicious, although some people are not enamored of the slightly gamy taste of most lamb (especially Australian and New Zealand lamb). But there is an easy way to minimize it, and that is simply trimming the excess fat from the meat. And if you have a boneless leg it's even easier, and it works better. The interior fat seems to be the strongest flavored, and of course it doesn't get crispy and browned like the exterior stuff, so trimming that out makes a big difference.

I think American lamb is the best of the three, but it is more difficult to find and certainly more expensive!

Ham is...good! Does it rise to the glories of good lamb? No, I don't think so, but it is also much more of a commodity in America, so it is probably more difficult to get high quality ham. I recall a ham from a wild pig that was processed by a butcher in Mendocino County CA, lo these many years ago, that was absolutely spectacular, so it definitely exists!

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So what's the Horde's preference?

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I made a pork chili a few months ago from a big loin that I bought for reasons I do not recall. I cut the pork into ³/₄" chunks, because given the choice, chunks are my go-to for chili. I browned the meat, the usual suspects (onion and garlic) then added some very dark chile powder that was the last of the container, so I just dumped it all in.

And beans. Black beans. I didn't even drain them. This was a few months ago, and I don't remember any more of the details, but I defrosted it a few days ago, and damn! it was delicious! Definitely not traditional chili, but defining what traditional chili is can be as fraught as the .45ACP vs. 9mm debate!

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This dish seems more like a college dish than one that belongs in an adult's kitchen. Does it sound tasty? Sure, after a night of drinking, with a Bloody Mary or a cold beer. And his lilting affectation is on full display, so be warned!

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My Seder brisket turned out quite well, and as usual I have a ton of gravy left over. That's the one problem with the dish...brisket exudes a huge amount of moisture, and even after I reduced it a bit, I was left with lots and lots of it.

Any suggestions for some possible uses? I'm going to toss some into a bowl of rice.

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Matzoh is good, but as a replacement for a hamburger bun? Nope! But a good burger doesn't need anything, so the simple meal the day after the Seder was exactly that! Plain grilled burgers (with American cheese. Don't tell my Rabbi!). And some quick-caramelized onions too! That was amusing. I had 30 minutes, but also a young brat I could boss around, so the instructions were simply...don't stop stirring!

There is one thing that is non-negotiable...good ground beef. I am lucky to have a market in the area that grinds its own beef fresh every day, and they use their own trimmings, so it isn't just the cheapest stuff they can buy.

The commodity stuff is useful for many things, but I think fresh-ground from good raw materials is a game changer.

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[Hat Tip: dhmosquito]

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Well, the garlic is out in the sunshine, probably soon to be eaten by those vile rodents with bushy tails and a penchant for damaging my home. But if they survive the squirrel apocalypse, and actually grow into something edible, I will be in garlic heaven! In case it doesn't, send all of your excellent home-grown garlic to: cbd dot aoshq at gmail dot com.

Rumor has it that the Bourbon Bubble is bursting. I have seen no evidence of decreasing prices, but maybe the bursting started somewhere else! I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

The problem...or the solution...is to buy lots of bourbon, take tasting notes, and eventually arrive at your favorites! It should take forty or fifty years, but it is worth it!

Posted by: CBD at 04:00 PM

Comments

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1 Food fight

Posted by: Skip at April 05, 2026 04:00 PM (m00IZ)

2 There are reasons to decant wine sometimes.
Older wines the fine dregs collect and they are horrible so one needs to get them out.
Others some air will make them better

Posted by: Skip at April 05, 2026 04:03 PM (m00IZ)

3 I've never really enjoyed ham as an Easter meal, although I like it in sandwiches, so after spending $400.00 at Shop Rite in order to get a "free" meat, we are having turkey breast, fresh spinach from the local farm and mashed potatoes for our Easter dinner.

Posted by: FenelonSpoke at April 05, 2026 04:04 PM (looXz)

4 As long as Spain remains a superficially Christian nation they can claim to have the best ham.

Posted by: Chairman LMAO at April 05, 2026 04:04 PM (cWLG3)

5 I need to figure something out for dinner. I'm getting tired of steak.

Posted by: rickb223 at April 05, 2026 04:04 PM (U7QMZ)

6 I prefer lamb and bought it...but then the son rebelled.

So, today, it's ham. I let the sons plan the meal b/c it's just 5 of us. Crockpot double mustard and brown sugar glazed ham with tater tots, cucumber salad, pineapple, and strawberries.

For dessert, I did make my super-lemon ice box cake (with tons of fresh raspberries for topping).

Note to future self - jello lemon pudding mix is not lemon...it's fake lemon (citric acid). So be prepared to add lots of real lemon juice and zest to get the flavor wanted for the ice box cake (I used lemon shortbread cookies, and made the jello with lemon juice, lemon zest, melted all fruit raspberries preserves and some oat milk and lightened with a scoop of cocowhip)...made a 9x9 b/c the cookies fit perfectly and b/c the 2 boys are sticking to candy as not tart lovers...but this is for me b/c I'm not getting lamb today.

Posted by: Nova Local at April 05, 2026 04:05 PM (tOcjL)

7 As long as Spain remains a superficially Christian nation they can claim to have the best ham.
Posted by: Chairman LMAO

*Prosciutto has entered the chat

Posted by: rickb223 at April 05, 2026 04:06 PM (U7QMZ)

8 Sirloin today as we already ate the ham.

But speaking of lamb, the best I ever had was at a Greek restaurant in Victoria Canada. It was melt in your mouth delicious.

Posted by: Diogenes at April 05, 2026 04:06 PM (2WIwB)

9 5 I need to figure something out for dinner. I'm getting tired of steak.
Posted by: rickb223 at April 05, 2026 04:04 PM (U7QMZ)
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Tell that to the poor people starving in China!

Posted by: Ralphie's Mom at April 05, 2026 04:07 PM (cWLG3)

10 Scanning in an old Burns, Oregon cookbook from 1952, and ran across a very unfortunate name for a mechanic: “Liebig Motors”. Liebig appears to be a very common name, but still… I guess it could be worse, Liebig could have been a car salesman.

Posted by: Stephen Price Blair at April 05, 2026 04:08 PM (EXyHK)

11 Not fond of the taste of lamb. Especially don't like the smell of it roasting. I'll take the spiral cut ham.

Posted by: Tuna at April 05, 2026 04:08 PM (lJ0H4)

12 Ham. I do not like lamb, Sam I Am.

Posted by: Dash my lace wigs! at April 05, 2026 04:09 PM (h7ZuX)

13 Lunch tray was destroyed today (nothing left) - apparently, putting the pickled onion jus in with grated onion, a TINY bit of salt, pepper, and mayo and then sticking a half slice of bacon in makes a deviled egg the best thing in the world.

It was a different lunch tray b/c I also made a raspberry coco whip dip (the rest of the coco whip with boxed vanilla jello pudding, oat milk, and melted all fruit raspberry preserves) that needed sour...so b/c the boys didn't want it in the dip, I served all sour fruits - blackberries, clementines, and jam grapes. It was amazing that way, so it all worked out. In the future, if it was just me, I'd totally add a bunch of lemon.

Container organic hummus (cheaper than norm, and it was an impressive hummus) with assorted crackers and fresh mozz for the kids rounded out the lunch.

Posted by: Nova Local at April 05, 2026 04:09 PM (tOcjL)

14 So what's the Horde's preference?

Lamb.

Ham is for Cuban sandwiches.

Posted by: mikeski at April 05, 2026 04:09 PM (VHUov)

15 Just got back from a neighbor's Easter luncheon of chicken and asparagus. Prosecco and lots of conversation; it's good to socialize once a season to stay in practice.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes. at April 05, 2026 04:10 PM (kpS4V)

16 Pork & beef come from a small-town butcher shop. Chicken 50-50 split between butcher (they use an Amish supplier) and supermarket top end. Wife has specifically requested no more lamb or rabbit. Miss my lamburgers. Other high-quality protein? Butcher has a very good selection of frozen fish and uncommon meats, though paying $40+ per pound for ahi tuna steaks ain't happening very often.

Posted by: Nazdar at April 05, 2026 04:10 PM (NcvvS)

17 @14 Rack of lamb or shawarma.

Posted by: Ralphie's Mom at April 05, 2026 04:10 PM (cWLG3)

18 Prosciutto has entered the chat

Posted by: rickb223 at April 05, 2026 04:06 PM (U7QMZ)

I think the Spanish version is better!

Posted by: CharlieBrown'sDildo at April 05, 2026 04:11 PM (n9ltV)

19 3 I've never really enjoyed ham as an Easter meal, although I like it in sandwiches, so after spending $400.00 at Shop Rite in order to get a "free" meat, we are having turkey breast, fresh spinach from the local farm and mashed potatoes for our Easter dinner.
Posted by: FenelonSpoke at April 05, 2026 04:04 PM (looXz)

I did Thanksgiving this past Tuesday - it was nice having a spring Thanksgiving (and using up the frozen cranberry bags I had hanging in my freezer)...and it was CHEAP!

Posted by: Nova Local at April 05, 2026 04:11 PM (tOcjL)

20 I am stuffed more than a thanksgiving turkey

Posted by: vmom deport deport deport at April 05, 2026 04:12 PM (tcsrY)

21 I have a ribeye roast in the sous vide cooker. I did most of the prep work on the potatoes, carrots, and Brussels sprouts yesterday. Yes, I'm aware that sprouts are a source of debate around here, but I do add plenty of bacon, maple syrup, and Dijon mustard.

Posted by: PabloD at April 05, 2026 04:13 PM (uqy/m)

22 I can't eat lamb - I get the weird taste thing *shudder*

Posted by: vmom deport deport deport at April 05, 2026 04:13 PM (tcsrY)

23 Biscuits and brisket gravy.

Posted by: Itinerant Alley Butcher at April 05, 2026 04:13 PM (/lPRQ)

24 Can you imagine the uproar over that Far Side cartoon in today's world? The fact that it's funny is irrelevant, someone's feelings are probably hurt!

Posted by: BeckoningChasm at April 05, 2026 04:14 PM (CHHv1)

25 And you am thankful that dear husband is handling the turkey breast , so I only have to make potatoes and spinach, because I was really tired after the Easter service.

Posted by: FenelonSpoke at April 05, 2026 04:14 PM (ix8EF)

26 21 I have a ribeye roast in the sous vide cooker. I did most of the prep work on the potatoes, carrots, and Brussels sprouts yesterday. Yes, I'm aware that sprouts are a source of debate around here, but I do add plenty of bacon, maple syrup, and Dijon mustard.
Posted by: PabloD at April 05, 2026 04:13 PM (uqy/m)

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I love brussel sprouts! Steamed and drizzled with butter, salt, and powdered roasted garlic for me.

Posted by: Chairman LMAO at April 05, 2026 04:15 PM (cWLG3)

27 I have a ribeye roast in the sous vide cooker. I did most of the prep work on the potatoes, carrots, and Brussels sprouts yesterday. Yes, I'm aware that sprouts are a source of debate around here, but I do add plenty of bacon, maple syrup, and Dijon mustard.
Posted by: PabloD at April 05, 2026 04:13 PM (uqy/m)

Sprouts are fine. But never ruin such a wonderful meal with that vile okra. T'is the devil's veggie.

Posted by: Diogenes at April 05, 2026 04:15 PM (2WIwB)

28 Yes, I'm aware that sprouts are a source of debate around here, but I do add plenty of bacon, maple syrup, and Dijon mustard.
Posted by: PabloD

Not a source of debate for me. Plain steamed sprouts with butter are fine with me. Love them.

Posted by: Tuna at April 05, 2026 04:15 PM (lJ0H4)

29 Tomorrow's ham leftovers are going to clean out more of my freezer of unused kid Lent lunches. I still have some boxed non-dairy pierogi and tons of cabbage and onions, so I'm going to do a pierogi and cabbage saute (will probably saute in a few more veg like onion, shredded carrot, garlic, leftover mushrooms or bell peppers that are dying, etc) with the ham serving the bacon function...and possibly going even more on a mustard background flavor.

Told the spouse I love these types of "cook separately and throw together like a casserole, but not a casserole" dishes. And it lets you increase the veg content with no one noticing...they are just scooping...

Posted by: Nova Local at April 05, 2026 04:16 PM (tOcjL)

30 I can't eat lamb - I get the weird taste thing *shudder*
Posted by: vmom deport deport deport

Kill it with mint jelly

Posted by: Itinerant Alley Butcher at April 05, 2026 04:16 PM (/lPRQ)

31 Biscuits and brisket gravy.

Posted by: Itinerant Alley Butcher at April 05, 2026 04:13 PM (/lPRQ)

I like it!

Posted by: CharlieBrown'sDildo at April 05, 2026 04:16 PM (n9ltV)

32 Posted by: Nova Local at April 05, 2026 04:11

I am looking forward to it. Haven't had turkey breast or whole turkey since TG either and I have always liked cranberry sauce.

Posted by: FenelonSpoke at April 05, 2026 04:16 PM (ix8EF)

33 Posted by: PabloD

Sounds great!

Posted by: FenelonSpoke at April 05, 2026 04:17 PM (ix8EF)

34 >>Lunch tray was destroyed today (nothing left) - apparently, putting the pickled onion jus in with grated onion, a TINY bit of salt, pepper, and mayo and then sticking a half slice of bacon in makes a deviled egg the best thing in the world.

Saving this as a suggestion for my wife, who loves deviled eggs, makes them whenever she can, and tolerates my mild allergy eggs.

Happy Easter, Nova Local!

Posted by: Nazdar at April 05, 2026 04:17 PM (NcvvS)

35 Well dang...we were just talking about corkscrews, and now it's lamb...
Had a friend who conducted an 'Easter Feaster" every year.
He cooked a fine lamb dinner.
Being Italian, he would make cannoli for dessert...
Miss that guy....

Posted by: COMountainMarie at April 05, 2026 04:17 PM (qox2u)

36 34 >>Lunch tray was destroyed today (nothing left) - apparently, putting the pickled onion jus in with grated onion, a TINY bit of salt, pepper, and mayo and then sticking a half slice of bacon in makes a deviled egg the best thing in the world.

Saving this as a suggestion for my wife, who loves deviled eggs, makes them whenever she can, and tolerates my mild allergy eggs.

Happy Easter, Nova Local!
Posted by: Nazdar at April 05, 2026 04:17 PM (NcvvS)

Happy Easter to you, too! And to everyone here!

Posted by: Nova Local at April 05, 2026 04:18 PM (tOcjL)

37 *allergy to eggs*

Posted by: Nazdar at April 05, 2026 04:19 PM (NcvvS)

38 @27 Okra can be done right in the right recipe. Just make sure the okra pods you use are young, smaller sized, and pale green. The more mature ones are darker green and inedible to me.

Posted by: Chairman LMAO at April 05, 2026 04:19 PM (cWLG3)

39 30 I can't eat lamb - I get the weird taste thing *shudder*
Posted by: vmom deport deport deport

Kill it with mint jelly
Posted by: Itinerant Alley Butcher at April 05, 2026 04:16 PM (/lPRQ)

I was gonna say - try ground lamb - I find it not quite as strong in lamb-y flavor as the legs of lamb...

Posted by: Nova Local at April 05, 2026 04:20 PM (tOcjL)

40 Posted by: Nova Local at April 05, 2026 04:18 PM (tOcjL)

Yes, and to everyone here, even the bitterly soul-sick trolls.

Posted by: Nazdar at April 05, 2026 04:20 PM (NcvvS)

41 Lamb has been my favorite meat since childhood. Fortunately my birthday is May, so even under Ike it was easy to get.

For ham, well, I lived most of my life in Virginia. You'll never convince me that a VA country ham isn't the best.

And I too like sprouts. Never got the distaste.

Posted by: Eeyore at April 05, 2026 04:20 PM (AlhUl)

42 31 Biscuits and brisket gravy.

Posted by: Itinerant Alley Butcher at April 05, 2026 04:13 PM (/lPRQ)

I like it!
Posted by: CharlieBrown'sDildo at April 05, 2026 04:16 PM (n9ltV)

Good thought for ham and Tuesday - ham gravy with biscuit and eggs (and basically breakfast for dinner) could be fun and fast...by Tuesday, my almost 10lbs of ham should be gone...yes, with just the 5 of us eating it b/c my sons and holiday protein eating is almost a competition...

Posted by: Nova Local at April 05, 2026 04:22 PM (tOcjL)

43 Ben Gurion airport is open, technically. But only 1 flight per hour 50 passengers. .

Posted by: Paul at April 05, 2026 04:22 PM (harzM)

44 Never had country ham until after marriage. Grew up with Polish ham, and those guys know ham.

Posted by: Nazdar at April 05, 2026 04:22 PM (NcvvS)

45 I like lamb in lamb souvlaki and in lamb chops. I don't think I've ever had a lamb roast.

Posted by: FenelonSpoke at April 05, 2026 04:23 PM (PFs9e)

46 You know you can't hurt ham:

https://youtu.be/VkULLYvt4aQ

Posted by: Quarter Twenty at April 05, 2026 04:23 PM (2Ez/1)

47 Mentioned on the hobby thread. For those curious, Dr. Pepper Peeps are okay for a few seconds. There is some actual Dr. Pepper flavor briefly then it goes to generic Peeps taste.

After today I start looking for the sales on black jelly beans to stock up for the lean jelly bean times.

Posted by: JTB at April 05, 2026 04:23 PM (yTvNw)

48 @45 I forgot lamb vindaloo! The spicy sauce counters any gamey flavor.

Posted by: Chairman LMAO at April 05, 2026 04:24 PM (cWLG3)

49 "For ham, well, I lived most of my life in Virginia. You'll never convince me that a VA country ham isn't the best."

When my parents lived in SC we'd always have a county ham for Christmas Eve dinner. Very tasty.

Posted by: Tuna at April 05, 2026 04:24 PM (lJ0H4)

50 47 Mentioned on the hobby thread. For those curious, Dr. Pepper Peeps are okay for a few seconds. There is some actual Dr. Pepper flavor briefly then it goes to generic Peeps taste.

After today I start looking for the sales on black jelly beans to stock up for the lean jelly bean times.
Posted by: JTB at April 05, 2026 04:23 PM (yTvNw)

Spouse bought all my kids the KFC jellybeans, hoping he'd be able to steal some b/c they would hate them. Corn flavor is apparently okay. Fried chicken and gravy flavors are not. And if you think any of these crossed my lips - HECK No. But I report, so you know how to shop the after Easter sales...and yes, my spouse now has at least 1 opened bag as his (others didn't try them yet, so he may end up with more)...

Posted by: Nova Local at April 05, 2026 04:25 PM (tOcjL)

51 28 Yes, I'm aware that sprouts are a source of debate around here, but I do add plenty of bacon, maple syrup, and Dijon mustard.
Posted by: PabloD

Not a source of debate for me. Plain steamed sprouts with butter are fine with me. Love them.
Posted by: Tuna at April 05, 2026 04:15 PM (lJ0H4)
I vote for lemon pepper and butter.

Posted by: Eromero at April 05, 2026 04:25 PM (LHPAg)

52 Skirt steak seasoned and waiting for the grill.

Posted by: AZ deplorable moron at April 05, 2026 04:25 PM (yOpEC)

53 Nothing fancy here today. A grilled ribeye and baked taters with all the fixin's.

Posted by: Pug Mahon, Trumpy can do magic at April 05, 2026 04:26 PM (0aYVJ)

54 Applewood smoked spiral cut ham with a side of roasted asparagus.

Posted by: Major Healey at April 05, 2026 04:26 PM (abIsI)

55 Sprouts: awesome
I think that's asparagus: also, awesome
Lamb: wonderful
Cooked carrots: never developed a taste, although raw carrots are a favorite. Weird, huh?

Posted by: Orson at April 05, 2026 04:27 PM (dIske)

56 Some of the best one-off dishes and recipes are created by emptying out the refrigerator of all of the leftovers from past meals and some select spicing.

Beans are never a bad choice, but consider they create an atmosphere. Texture is always critical.

Posted by: Rev. Wishbone at April 05, 2026 04:29 PM (Fbc0I)

57 53 Nothing fancy here today. A grilled ribeye and baked taters with all the fixin's.
Posted by: Pug Mahon, Trumpy can do magic at April 05, 2026 04:26 PM (0aYVJ)

I love that my kids have taken to fully loaded baked potatoes...nothing easier than set it and forget it, and then pull out toppings from the fridge (for them, it's sour cream, shredded cheese, and bacon bits). So little work on my part makes them so happy.

I stick to salt and olive oil...still tasty...

Posted by: Nova Local at April 05, 2026 04:29 PM (tOcjL)

58 brats, thuringer and hot italian simmering in yuengling black and tan, kraut, green onions, garlic and habanero vinegar.
there will be no complaints.
lamb worth eating comes from colorado, although i read the carolinas are building some good ones.

Posted by: cmeat at April 05, 2026 04:30 PM (R11M+)

59 Cooked carrots: never developed a taste, although raw carrots are a favorite. Weird, huh?
Posted by: Orson at April 05, 2026 04:27 PM (dIske)

You and my youngest - whenever I roast carrots, I now save a ziploc baggy raw for his dinner...

Posted by: Nova Local at April 05, 2026 04:30 PM (tOcjL)

60 56 Some of the best one-off dishes and recipes are created by emptying out the refrigerator of all of the leftovers from past meals and some select spicing.

Beans are never a bad choice, but consider they create an atmosphere. Texture is always critical.
Posted by: Rev. Wishbone at April 05, 2026 04:29 PM (Fbc0I)
---
Some white beans and ham could be a base for a pot of Hoppin John.

Posted by: Chairman LMAO at April 05, 2026 04:32 PM (cWLG3)

61 I was gonna say - try ground lamb - I find it not quite as strong in lamb-y flavor as the legs of lamb...
Posted by: Nova Local at April 05, 2026 04:20 PM (tOcjL)

Lamb is pretty expensive--I figure I'll just avoid, rather than find ways to dislike it a little less.

Posted by: Dash my lace wigs! at April 05, 2026 04:32 PM (h7ZuX)

62 As for the one pot spaghetti, I know it's a cool trend to entirely cook your pasta in your sauce, but the whole "gonna dry it out" thing is just a deal breaker for me. I want pasta saucy, and it seems you will never have saucy pasta - at best, it will be wet enough and it seems most folks end up with a dry plate of pasta, like that pic from the video...

Posted by: Nova Local at April 05, 2026 04:34 PM (tOcjL)

63 I love lamb! Unfortunately, it has been hard to find here and the best I could do is ground lamb. But I bought a small chest freezer and found a ranch that sells lamb. I will be picking that up sometime this month. And they do sell fleece in October, so I will likely buy that from them too.

Posted by: Notsothoreau at April 05, 2026 04:34 PM (gQ15S)

64 "My Seder brisket turned out quite well, and as usual I have a ton of gravy left over...
Any suggestions for some possible uses? I'm going to toss some into a bowl of rice."

Mashed potatoes? Pot pie/shepards's pie/sloppy joe/even a soup base?

Posted by: Nova Local at April 05, 2026 04:36 PM (tOcjL)

65 as fraught as the .45ACP vs. 9mm debate!

Fraught? Debate?

It's really a simple question, with a simple answer.

Do you have lace on your shorts (9mm) or not (.45 ACP)?

Posted by: Duncanthrax at April 05, 2026 04:36 PM (0sNs1)

66 62 As for the one pot spaghetti, I know it's a cool trend to entirely cook your pasta in your sauce, but the whole "gonna dry it out" thing is just a deal breaker for me.
Posted by: Nova Local at April 05, 2026 04:34 PM (tOcjL)

Oh, yeah. When I crave something with tomato sauce, I want it swimming in the sauce.

Posted by: Dash my lace wigs! at April 05, 2026 04:37 PM (h7ZuX)

67 @65 lol

Posted by: Chairman LMAO at April 05, 2026 04:38 PM (cWLG3)

68 Beans are never a bad choice, but consider they create an atmosphere.
Posted by: Rev. Wishbone at April 05, 2026 04:29 PM

Why does everyone always say this like it's a bad thing?

Posted by: Eric Swalwell (D-CA & the next Governor of California) at April 05, 2026 04:38 PM (0sNs1)

69 Prosciutto vs. Jamon!

Cured ham taste match!

Posted by: mrp at April 05, 2026 04:40 PM (rj6Yv)

70 Mrs. JTB really dislikes lamb so it isn't for a holiday meal. I get a few lamb chops when I want the taste. Ham or roast chicken is the usual option but beef stroganoff or pot roast is always a possibility It's usually just the two of us so tradition isn't much of a factor. Turkey breast is meant to roast to perfection to make turkey sandwiches: moist, thin sliced and piled high, mayo on both slices of bread and home made cranberry sauce. Good any time of year.

Posted by: JTB at April 05, 2026 04:40 PM (yTvNw)

71 Someone had to mention skirt steak. Now I'm off on a mission.

Posted by: Wally at April 05, 2026 04:43 PM (N48cR)

72 Lamb, roasting on the grill, gets me salivating, in almost a primal way.
My wife ain't a fan.
Que lastima. I buy a big roast, work it into smaller roasts.
I have it when she can have something else.
Example: a few days ago, I thawed a small roast. Yesaterday, I grilled it. Today, took it to stepson's where wife's family was gathering. One other guy and I ate the lamb.

Posted by: MkY at April 05, 2026 04:43 PM (q6tQZ)

73 Don't accept any fake Lemon.

Insist on, indeed demand, the real thing!

Posted by: Don Lemon at April 05, 2026 04:44 PM (0sNs1)

74 66 62 As for the one pot spaghetti, I know it's a cool trend to entirely cook your pasta in your sauce, but the whole "gonna dry it out" thing is just a deal breaker for me.
Posted by: Nova Local at April 05, 2026 04:34 PM (tOcjL)

Oh, yeah. When I crave something with tomato sauce, I want it swimming in the sauce.
Posted by: Dash my lace wigs! at April 05, 2026 04:37 PM (h7ZuX)

It's the whole point of eating the pasta! And it helps hold down how much pasta you eat...win/win!

Posted by: Nova Local at April 05, 2026 04:44 PM (tOcjL)

75 The crock pot of stew is almost ready.

Posted by: Cow Demon at April 05, 2026 04:45 PM (hJH5n)

76 Cooked carrots: never developed a taste, although raw carrots are a favorite. Weird, huh?
Posted by: Orson at April 05, 2026 04:27 PM (dIske)

I like both. Cooked, they are best with a brown sugar glaze.

Mom used to make carrot cookies with an orange glaze. Wonderful.

Posted by: Pug Mahon, Trumpy can do magic at April 05, 2026 04:47 PM (0aYVJ)

77 Posted by: JTB at April 05, 2026 04:40 PM (yTvNw)

I have written about lamb shoulder chops, which I think are great!

That's my go-to when I need a quick lamb fix.

Posted by: CharlieBrown'sDildo at April 05, 2026 04:48 PM (n9ltV)

78 My Seder brisket turned out quite well, and as usual I have a ton of gravy left over. That's the one problem with the dish...brisket exudes a huge amount of moisture, and even after I reduced it a bit, I was left with lots and lots of it.
Any suggestions for some possible uses?

B(r)iscuits 'n gravy...

Posted by: Joe Kidd at April 05, 2026 04:48 PM (nbLIj)

79 Nobody told that fucking selfish Canadian astronaut on Artemus II that clandestinely smuggling beans as contraband to supplement his diet would go unnoticed.

We need to reexamine our vetting process.

Posted by: Rev. Wishbone at April 05, 2026 04:50 PM (Fbc0I)

80 @79 Was there a story regarding that? First I've heard.

Posted by: Chairman LMAO at April 05, 2026 04:53 PM (cWLG3)

81 I'm getting tired of steak.
Posted by: rickb223 at April 05, 2026 04:04 PM (U7QMZ)

There is a misspelling for whatever word you meant to type other than "steak".

Now, for the rare Sunday that steak is being saved for later in the week, sausage and pepper sammiches are perfectly acceptable. You can even grill them, so you still get to scratch that open-flame itch that properly cooking a good steak provides...

Posted by: Joe Kidd at April 05, 2026 04:55 PM (nbLIj)

82 Chicken drumsticks, roasted veggies and corn. A simple Easter meal. Hubby nec prefers ham/pork over steak so we have it all the time. I try to draw the line on having it 3 times/day. I don’t understand why he loves ham steak so much considering his mom boiled it for an hour before serving it. That would permanently put me off ham steak.

Posted by: neverenoughcaffeine at April 05, 2026 04:58 PM (2NHgQ)

83 >>>@79 Was there a story regarding that? First I've heard.

Posted by: Chairman LMAO

I'd put money on it that the Canadian caused the malfunction of the commode on the orbital probe.

Posted by: Rev. Wishbone at April 05, 2026 04:58 PM (Fbc0I)

84 had delicious lamb should chops cooked over a wood fire last night. Delicious

Posted by: Pete Bog at April 05, 2026 04:58 PM (XB9yx)

85 Wow:
Per Axios:

The WSO is a very religious person whose first radio transmission for rescue was "God is good."

--
Amen, amen!

Posted by: vmom deport deport deport at April 05, 2026 04:58 PM (DoBxX)

86 77 Posted by: JTB at April 05, 2026 04:40 PM (yTvNw)

I have written about lamb shoulder chops, which I think are great!

That's my go-to when I need a quick lamb fix.
Posted by: CharlieBrown'sDildo at April 05, 2026 04:48 PM (n9ltV)
________
I pick them up when they're marked down. The go into the freezer. When we have enough, my wife makes a Greek lamb stew. Delicious.

Posted by: Eeyore at April 05, 2026 04:59 PM (AlhUl)

87 It's really a simple question, with a simple answer.

Do you have lace on your shorts (9mm) or not (.45 ACP)?
Posted by: Duncanthrax at April 05, 2026 04:36 PM (0sNs1)

Shorts???

Posted by: Diogenes at April 05, 2026 05:00 PM (2WIwB)

88 B(r)iscuits 'n gravy...

Posted by: Joe Kidd at April 05, 2026 04:48 PM (nbLIj)

Ooph!

Well done!

Posted by: CharlieBrown'sDildo at April 05, 2026 05:01 PM (n9ltV)

89 I've always loved ham. And, oddly, one of my favorite things about baking a ham is the accompanying sauce I make to go along with it (sort of like a gravy).

It's a Velouté sauce, which may sound strange. Usually, Velouté sauce is paired up with poultry or fish. However, if you add in some high quality white mustard, and a bit of horseradish, it's perfect for ham. It gives it a bit of a buttery bite.

Posted by: Orson at April 05, 2026 05:03 PM (dIske)

90 Busy day in the kitchen. Made Sweet and Sour red slaw and deviled eggs this morning. Then orange marmalade - mango chutney glaze for the ham. Next peeled taters for German Potato Salad. Kentucky Legend ham went into oven 30 mins ago. Washed dried pots and pans. Hour and half to supper time. Beer time now.

Posted by: olddog in mo at April 05, 2026 05:05 PM (bQ4nt)

91 CBD, since your pork chili is already not a classic version, why not add your Seder gravy? Perhaps soak dried beans in it?

Posted by: Wenda at April 05, 2026 05:06 PM (QNSS1)

92 Biscuits and brisket gravy.

Posted by: Itinerant Alley Butcher at April 05, 2026 04:13 PM (/lPRQ)

This guy gets it.

Easter ham is in the oven as we speak. Splashed a bit of pineapple juice on it, but the main garnish is a basic raisin sauce: 3/4 c brown sugar; 1.5 tbsn corn starch; 1/4 tspn each cinnamon, cloves, dry mustard (Colemans - double amount for anything else), salt.

Boil a cup of raisins in 1 3/4 c water for five minutes. Lower heat and stir in the sugar mixture. Stir until thickened, then add a tbspn of cider vinegar. Serve warm over your sliced ham

Posted by: Joe Kidd at April 05, 2026 05:08 PM (nbLIj)

93 We had leg of lamb for Easter (yesterday) that we roasted on a spit. 7 pounds. Came out very good, albeit maybe we shoulda pulled it off 5-10 mins earlier. It was USA lamb. I like buying American, but USA lamb is considerably more expensive than Australian lamb and has less flavor. So I usually get Australian if it’s just for me.

Posted by: Elric the Blade at April 05, 2026 05:09 PM (jB7fc)

94 CBD, since your pork chili is already not a classic version, why not add your Seder gravy? Perhaps soak dried beans in it?

Posted by: Wenda at April 05, 2026 05:06 PM (QNSS1)

You're crossing the streams!

Posted by: CharlieBrown'sDildo at April 05, 2026 05:09 PM (n9ltV)

95 I'm burned out for a while on ham and pork since I won a drawing for a whole pig.

Good stuff, - the lamb sounds appetizing, but they're tiny and are too small to feed a holiday horde of meat eating savages.

I like lamb, but I need to work on it.

Posted by: Rev. Wishbone at April 05, 2026 05:09 PM (Fbc0I)

96 Home again
For as much ham as I eat, think a whole pig would be too much

Posted by: Skip at April 05, 2026 05:11 PM (Ia/+0)

97 I am reading the thread and it sounds like Easter dinner is the big meal?
Serious q: How does the typical Easter celebration go in your house?
Church in the morning
Big dinner
What do you do for lunch?

(Our day has been light early or no breakfast, Mass, big late lunch, torpor, then later a light dinner)

Posted by: vmom deport deport deport at April 05, 2026 05:13 PM (DoBxX)

98 I pick them up when they're marked down. The go into the freezer. When we have enough, my wife makes a Greek lamb stew. Delicious.
Posted by: Eeyore at April 05, 2026 04:59 PM (AlhUl)

They'll be marked down tomorrow!

Posted by: Dash my lace wigs! at April 05, 2026 05:15 PM (h7ZuX)

99 Any prepared food is great.

I ordered pizza Friday. Sober. It was REALLY good.
Do non-drinkers know about this?

Posted by: Stateless - He ain't heavy, he's my dog. Old, but full of life. at April 05, 2026 05:15 PM (Sco7b)

100 I'm a ham fan.

Posted by: huerfano at April 05, 2026 05:15 PM (98kQX)

101 I never liked ham, but then I was a vegetarian for 25 years, and the ham I was preparing for my husband smelled really good, so I had some.

It was as good as it smelled, and now I love it.

Posted by: Dash my lace wigs! at April 05, 2026 05:19 PM (h7ZuX)

102 97 I am reading the thread and it sounds like Easter dinner is the big meal?
Serious q: How does the typical Easter celebration go in your house?
Church in the morning
Big dinner
What do you do for lunch?

(Our day has been light early or no breakfast, Mass, big late lunch, torpor, then later a light dinner)
Posted by: vmom deport deport deport at April 05, 2026 05:13 PM (DoBxX)-

——-

We do Easter on Saturday so we have a day to chill before heading back to work. Most of our family and friends are not religious, but those that are Christian go to church on Easter Sunday. Those that are Jewish work on the weather machine on Sunday.

Ditto for the holidays that fall on Monday (Memorial Day, Labor Day, etc). We celebrate them on Sunday and then chill Monday.

Posted by: Elric the Blade at April 05, 2026 05:20 PM (jB7fc)

103 Home again
For as much ham as I eat, think a whole pig would be too much
Posted by: Skip

Maybe if you got one of those little roasters and did it Filipino lechon baboy style with skin so crispy... Mmmm.

Bing up some pics. You are welcome.

Posted by: Itinerant Alley Butcher at April 05, 2026 05:21 PM (/lPRQ)

104 I certainly eat ham in lots of ways

Posted by: Skip at April 05, 2026 05:22 PM (Ia/+0)

105 >>>There is one thing that is non-negotiable...good ground beef. I am lucky to have a market in the area that grinds its own beef fresh every day, and they use their own trimmings, so it isn't just the cheapest stuff they can buy.

The commodity stuff is useful for many things, but I think fresh-ground from good raw materials is a game changer.

>My brother runs a butcher shop. The best suet is prime rib, fresh daily. This is sweet, beef tartare quality. Good things come to those who work after hours.

Posted by: Rev. Wishbone at April 05, 2026 05:23 PM (Fbc0I)

106 Afyrr off ann rainall day the dun has finally shown itself

Posted by: Skip at April 05, 2026 05:25 PM (Ia/+0)

107 After off and on rain all day, the sun has shown itself

Posted by: Skip at April 05, 2026 05:29 PM (Ia/+0)

108 Ham and cheese, please

Posted by: fred durst at April 05, 2026 05:29 PM (jrgJz)

109 I made soup today to use up leftovers, but I did buy an Easter ham to cook tomorrow or whenever.

Posted by: Mark Andrew Edwards, Buy ammo at April 05, 2026 05:29 PM (xcxpd)

110 I want to read Berserker's Ham rant from last year again....

Hello, Horde! 😊♥️🐰

Posted by: Teresa in Fort Worth, Texas, AoSHQ's Plucky Wee One - Eat the Cheesecake, Buy the Yarn. at April 05, 2026 05:30 PM (SRRAx)

111 and I'm a big fan of one-pot meals. I avoid recipes where I have 10 dishes to clean up afterwards.

Posted by: Mark Andrew Edwards, Buy ammo at April 05, 2026 05:31 PM (xcxpd)

112 What do you do for lunch?

(Our day has been light early or no breakfast, Mass, big late lunch, torpor, then later a light dinner)
Posted by: vmom
----------------

Early mass, light breakfast/brunch, 5:30 supper.

Posted by: olddog in mo at April 05, 2026 05:31 PM (bQ4nt)

113 95 I'm burned out for a while on ham and pork since I won a drawing for a whole pig.

Good stuff, - the lamb sounds appetizing, but they're tiny and are too small to feed a holiday horde of meat eating savages.

I like lamb, but I need to work on it.
Posted by: Rev. Wishbone at April 05, 2026 05:09 PM (Fbc0I)

I want to win a drawing for a whole pig!

Posted by: Nova Local at April 05, 2026 05:31 PM (tOcjL)

114 I like ham and cheese omelet, grilled ham and cheese sammy

Posted by: Skip at April 05, 2026 05:32 PM (Ia/+0)

115 Our Easter supper was fillet mignons, baked potatoes and sweet Italian sausages.

Traditional.

Not so much.

Posted by: Martini Farmer at April 05, 2026 05:33 PM (AkEZC)

116 97 I am reading the thread and it sounds like Easter dinner is the big meal?
Serious q: How does the typical Easter celebration go in your house?
Church in the morning
Big dinner
What do you do for lunch?

(Our day has been light early or no breakfast, Mass, big late lunch, torpor, then later a light dinner)
Posted by: vmom deport deport deport at April 05, 2026 05:13 PM (DoBxX)

Easter Vigil last night.
Easter morning with fresh cinnamon rolls and coffee.
The lunch tray above.
The dinner above.
Then the single dessert when folks want it (that's for when people want to raid their baskets or the fridge)...

Lunch tray was more work, but nothing was a big heavy affair b/c it's spring, so big and heavy in the heat doesn't really fly...I like a lot of fruit (by the end of today, I'll have served blackberries, clementines, and jam grapes for lunch, strawberries and pineapple for dinner, and raspberries and lemon for dessert - THAT'S Easter dining to me!)

Posted by: Nova Local at April 05, 2026 05:35 PM (tOcjL)

117 There is a misspelling for whatever word you meant to type other than "steak".

Now, for the rare Sunday that steak is being saved for later in the week, sausage and pepper sammiches are perfectly acceptable. You can even grill them, so you still get to scratch that open-flame itch that properly cooking a good steak provides...
Posted by: Joe Kidd

Ribeyes three or four days a week are getting old. Burgers on Sunday. Chicken fajitas on Saturday.

Posted by: rickb223 at April 05, 2026 05:36 PM (U7QMZ)

118 No grill parts arrived on my front door yet, but then have had Amazon show up 9pm

Posted by: Skip at April 05, 2026 05:36 PM (Ia/+0)

119 Very light breakfast( coffee and cookie) no lunch, just finished dinner. May treat myself to a tiny chocolate Easter bunny for dessert because it's caramel filled and I love caramel.

Posted by: FenelonSpoke at April 05, 2026 05:37 PM (7RYym)

120 111 and I'm a big fan of one-pot meals. I avoid recipes where I have 10 dishes to clean up afterwards.
Posted by: Mark Andrew Edwards, Buy ammo at April 05, 2026 05:31 PM (xcxpd)

But pasta is 2 pots...and the pasta one just needs rinsing b/c it's just salted and glutened boiled water...you dump the pasta in the sauce AFTER it's done...

Posted by: Nova Local at April 05, 2026 05:38 PM (tOcjL)

121 Pork Butt Burnt Ends
Prep Time 20 minutes mins
Cook Time 4 hours hrs
Total Time 4 hours hrs 20 minutes
Ingredients
* 10 pound bone-in pork butt
* 1 cup Sweet and Smoky Rub
* 2 cups BBQ sauce
* 3 Tablespoons honey
* 3 Tablespoons brown sugar
* 5 Tablespoons butter cubed
Instructions
* Preheat your electric smoker to 250 degrees Fahrenheit according to manufacturers directions. Cut pork butt into 1-inch cubes. Put a cup of the pieces into a mixing bowl. Sprinkle rub over the top and coat each side of the pieces with. Put on non-stick disposable aluminum grill liner. You can also set them on your grill grates. Repeat until all pieces have the rub on them.
* Smoke for 2 1/2 to 3 hours or until they have a nice bark on them. Remove from smoker and place in two 13" x 9" aluminum pans.
* Mix together BBQ sauce, honey and brown sugar in mixing bowl. Divide between two pans. Toss to coat pork pieces. Top with cubes of butter in each pan. Cover pans with tinfoil. Place back on smoker for 1 1/2 hours, stirring every half hour, or until internal temperature reaches 190 degrees Fahrenheit. Remove from smoker and serve immediately.

I cheat and do it in the oven.

Posted by: rickb223 at April 05, 2026 05:38 PM (U7QMZ)

122 My brother cooked some 'dirty spaghetti' for him and his wife a few weeks ago for the first time. He probably saw it on TikTok where he gets a bunch of quick meal recipes.

They both said it was great.

Looks good to me.

Posted by: SpeakingOf at April 05, 2026 05:40 PM (6ydKt)

123 Ground lamb -> Indian spiced keema

Posted by: Additional Blond Agent, STEM Guy at April 05, 2026 05:40 PM (/HDaX)

124 Just the two of us this year so we're keeping it simple. Got the lamb chops marinating (garlic, rosemary, lemon juice, EVOO, salt, pepper, red pepper flakes) until ready for the grill, roasted sweet potatoes and sauteed green beans.

Ham is for sandwiches in our house.

Posted by: jix at April 05, 2026 05:41 PM (y687V)

125 We had a little dinner party last night and L&T and I are cooked out I think. Celebrated Easter a little early.

Pork Fried Rice today. Very traditional Easter Fare

Wish I could lay on the couch today and watch baseball but duty calls. Trying to wrap up all the year end stuff.

Posted by: Pete Bog at April 05, 2026 05:42 PM (XB9yx)

126 I used the brisket au jus for gravy.

Posted by: San Franpsycho at April 05, 2026 05:42 PM (RIvkX)

127 Just so you don't think I'm starving them 😉, husband didn't want lunch ( he was busy reading the paper) and son had some big sandwich from the local pastry/sandwich shop.

Posted by: FenelonSpoke at April 05, 2026 05:42 PM (ZeH0U)

128 Salad ain't got nuttin' on this mutton!

https://youtu.be/b-HisCMWaso

Posted by: Obligatory Seinfeld reference at April 05, 2026 05:43 PM (2Ez/1)

129 I love lamb. I buy a 4H lamb every year at auction at the local county fair. Runs about $8 a pound fully dressed. My first purchase came with a Polaroid of the young girl and her lamb "Fluffy". I cherish it to this day. However, this Easter, for the first time ever, my household opted for Prime Rib. It was on sale locally for $7.99 a pound and I bought a 6+ pounder for the three of us. I used the "closed over door" method. You place the seasoned rib into the oven and cook it for #pounds x 5 minutes and do not open the oven door. In my case, about 33 minutes and then you shut the oven off. Over the next couple of hours it achieves a perfect 134 degree medium rare. And, it was incredibly tender.

Posted by: sherlockzz at April 05, 2026 05:43 PM (fAOGR)

130 Lamb upsets my GI so I am happy not to go Aunt Twyla's for our annual Easter ritual where I choke some down and smile.

Posted by: San Franpsycho at April 05, 2026 05:44 PM (RIvkX)

131 Good luck to Fen son on his interview tomorrow

Posted by: San Franpsycho at April 05, 2026 05:45 PM (RIvkX)

132
In our familia, everybody likes lamb the first day, because between the brilliant roasting job I do and the awesome mint sauce, it's just great.

Buuuuut, if there's leftovers...no one but me will eat them. Because lamb is gamy the second day around. It's a stealth lousy food.

Ham is ham. It's good but there's nothing special about it. If I had some relatives over that I didn't particularly like...they'd get ham cuz it's cheap.

But, I don't have any of those, so everyone gets lamb.

Posted by: naturalfake at April 05, 2026 05:46 PM (iJfKG)

133 I have never eaten lamb. I do love a good ham sandwich! Not big on ham steak, though.

Bought some bake-it-at-home meatloaf from a local place called Feastivities, along with some mashed potatoes and parmesan pull apart rolls for dinner this evening.

Posted by: Teresa in Fort Worth, Texas, AoSHQ's Plucky Wee One - Eat the Cheesecake, Buy the Yarn. at April 05, 2026 05:46 PM (SRRAx)

134 Brunch today was bacon wrapped scallops, stuffed mushrooms and sliced mango with a honey/lime drizzle.

I hope there are legs of lamb on sale tomorrow. I'm craving some lamb curry

Posted by: Ben Had at April 05, 2026 05:47 PM (+nEug)

135 Posted by: San Franpsycho at April 05, 2026 05:45 PM (RIvkX)

How very kind of you to recall. It's actually been switched to Wednesday. How's your young man doing?

Posted by: FenelonSpoke at April 05, 2026 05:47 PM (7RYym)

136 I figure after a quick breakfast, coffee and mass, the rest of the day is the Easter egg hunt and chasing toddlers hopped up on candy. Then a traditional family afternoon dinner and more candy. Then leftovers.

Posted by: Rev. Wishbone at April 05, 2026 05:48 PM (Fbc0I)

137 Serious q: How does the typical Easter celebration go in your house?

It varies.
This year it's just Mrs d and me.
French toast in the morning. (Wonderful Canadian maple syrup)
Church.
Small ham sammich's for lunch.
Right now I'm sitting on the patio with some Buffalo Trace and doing homework for a cigar review.
Later it's sirloins with potato florets and asparagus. Applebees tart ala mode.
Wine.
And a prayer of thanksgiving for such blessings.

Posted by: Diogenes at April 05, 2026 05:49 PM (2WIwB)

138 The only lamb I've found I like is the stuff peeled off of a spit and stuffed inside a gyro.

I could eat those once a week from the right deli.

Posted by: SpeakingOf at April 05, 2026 05:49 PM (6ydKt)

139 Still have to attempt a grilled leg of lamb. Dad's example one distant Easter in a galaxy far, far, away still haunts me. Mom prepped it with whole garlic cloves and sprigs of fresh rosemary placed throughout. We put it on the gas grill that might have been running at 325. Closed the lid and kept an eye on it.

About 40-50 minutes later, the appearance of black smoke indicated an intervention was warranted. Unfortunately, the very act of lifting the lid instigated a facial hair-ending event, shattering the window in the grill lid in the process. Fortunately, most of the glass was blown outward, and over our heads.

After disconnecting and pulling the propane tank (in hindsight, probably not necessary) we charged in with oven mitts and snatched the lamb from the flames. A 20 minute rest, then we cut into the meat, and it was perfectly done, with an amazing bark on the outside. At some point during dinner, two legs of the grill collapsed. Maybe it was a good thing we removed the propane tank after all.

Anyway, I've never had a better grilled lamb since. Losing a gas grill in the process seems like a fair trade, and an essential step...

Posted by: Joe Kidd at April 05, 2026 05:50 PM (nbLIj)

140 117 There is a misspelling for whatever word you meant to type other than "steak".

Now, for the rare Sunday that steak is being saved for later in the week, sausage and pepper sammiches are perfectly acceptable. You can even grill them, so you still get to scratch that open-flame itch that properly cooking a good steak provides...
Posted by: Joe Kidd

Ribeyes three or four days a week are getting old. Burgers on Sunday. Chicken fajitas on Saturday.
Posted by: rickb223 at April 05, 2026 05:36 PM (U7QMZ)

Fish?

Posted by: Nova Local at April 05, 2026 05:52 PM (tOcjL)

141 Thanks for asking. Boy F. just finished making Passover chocolate chip cookies with Mrs. F. now he is back to laundry.

Posted by: San Franpsycho at April 05, 2026 05:52 PM (RIvkX)

142 Bacon and scallops go well together they both have the crispy/creamy thing going on.

Posted by: San Franpsycho at April 05, 2026 05:55 PM (RIvkX)

143 Great story, Joe Kidd. I'm crying!

Posted by: Dash my lace wigs! at April 05, 2026 05:55 PM (h7ZuX)

144 What makes it a Passover chocolate chip cookie as opposed to a regular chocolate chip cookie? ( This is a dumb question, right ? Is it just the time of year it's made?) Sounds like he likes being helpful. Good for him!

Posted by: FenelonSpoke at April 05, 2026 05:56 PM (ix8EF)

145 139
About 40-50 minutes later, the appearance of black smoke indicated an intervention was warranted. Unfortunately, the very act of lifting the lid instigated a facial hair-ending event, shattering the window in the grill lid in the process. Fortunately, most of the glass was blown outward, and over our heads.

After disconnecting and pulling the propane tank (in hindsight, probably not necessary) we charged in with oven mitts and snatched the lamb from the flames. A 20 minute rest, then we cut into the meat, and it was perfectly done, with an amazing bark on the outside. At some point during dinner, two legs of the grill collapsed. Maybe it was a good thing we removed the propane tank after all.

Anyway, I've never had a better grilled lamb since. Losing a gas grill in the process seems like a fair trade, and an essential step...
Posted by: Joe Kidd at April 05, 2026 05:50

That's an Easter story I can't beat!

Posted by: Nova Local at April 05, 2026 05:56 PM (tOcjL)

146 141 Thanks for asking. Boy F. just finished making Passover chocolate chip cookies with Mrs. F. now he is back to laundry.
Posted by: San Franpsycho at April 05, 2026 05:52 PM (RIvkX)

Is that sans egg and baking powder/baking soda?

Posted by: Nova Local at April 05, 2026 05:58 PM (tOcjL)

147 The lamb in Australia was definitely not gamey and did not upset my stomach. I think there is something in the storage or transport that changes the meat.

Posted by: San Franpsycho at April 05, 2026 06:00 PM (RIvkX)

148 Dash, I took a bottle of the Watdrshed cream I made to lunch today. I was asked to leave the bottle. That stuff is sooooo good.

Posted by: Ben Had at April 05, 2026 06:01 PM (+nEug)

149 Is that sans egg and baking powder/baking soda?
Posted by: Nova Local at April 05, 2026 05:58 PM (tOcjL)
======

*wipes chocolate off face with back of hand*

She uses eggs but whips the whites. Or something. I really don't know I never bake.

Posted by: San Franpsycho at April 05, 2026 06:02 PM (RIvkX)

150 Anyway, I've never had a better grilled lamb since. Losing a gas grill in the process seems like a fair trade, and an essential step...
Posted by: Joe Kidd at April 05, 2026 05:50 PM (nbLIj)

That is a very funny story. Thanks Joe Kidd.

Posted by: Pete Bog at April 05, 2026 06:02 PM (XB9yx)

151 Serious q: How does the typical Easter celebration go in your house?
Church in the morning

Yes

Big dinner

Yes

What do you do for lunch?
Posted by: vmom

Skip lunch. Two-meal day. Bigger breakfast after church, with eggs and bacon and fresh fruit. Then lamb, taters, and veggies for dinner. And wine, of course.

Posted by: mikeski at April 05, 2026 06:02 PM (VHUov)

152 I was asked to leave the bottle. That stuff is sooooo good.
Posted by: Ben Had at April 05, 2026 06:01 PM (+nEug)

Excellent! I'm glad others liked it, as well. How do you make the cream? I've never done that.

Posted by: Dash my lace wigs! at April 05, 2026 06:03 PM (h7ZuX)

153 Wishing GOD's Speed to all US Forces that will devastate Iran in less the 24 hours .........

"Cry Havoc and let loose the dogs of War"

High Speed .... Low Drag..... Burners Lit Baby !!!!!!!!!!

Posted by: Jackson K. at April 05, 2026 06:03 PM (38587)

154 I think there is something in the storage or transport that changes the meat.

Posted by: San Franpsycho at April 05, 2026 06:00 PM (RIvkX)

That is a possibility. Good point.

Posted by: CharlieBrown'sDildo at April 05, 2026 06:03 PM (n9ltV)

155 149 Is that sans egg and baking powder/baking soda?
Posted by: Nova Local at April 05, 2026 05:58 PM (tOcjL)
======

*wipes chocolate off face with back of hand*

She uses eggs but whips the whites. Or something. I really don't know I never bake.
Posted by: San Franpsycho at April 05, 2026 06:02 PM (RIvkX)

I honestly asked b/c I couldn't remember if egg is considered a leavener or not during Passover...or how strict you guys might be...

Posted by: Nova Local at April 05, 2026 06:03 PM (tOcjL)

156 Joe Kidd somewhere thete was a oman

Posted by: Skip at April 05, 2026 06:04 PM (Ia/+0)

157 A lambburger in a focaccio bun. I make a lamb loaf, no filler, that I slice for gyros and I can eat my weight in lamb chops.

Posted by: Ben Had at April 05, 2026 06:05 PM (+nEug)

158 OT Did people see the message from the Artemis commander ? Someone asked if he had an Easter message but it was more of Theist message ( He mentioned reading the Bible ) for everyone. For something that was not prepared he did a really nice job, I thought:

https://tinyurl.com/yrnwt4df

Posted by: FenelonSpoke at April 05, 2026 06:05 PM (ix8EF)

159 Mrs. F. says there's no leavening and she uses matzo meal flour instead of uncooked flour.

Posted by: San Franpsycho at April 05, 2026 06:06 PM (RIvkX)

160 Lately, we've been making what we call Cocktail Dinners.

The lovely and exquisite Mrs naturalfake usually handles this one and will lay out a nice platter with some fancy cheeses, smoked salmon, sardines, bacon-wrapped asparagus or bacon-wrapped dates, sliced fruits, deviled eggs...that kind of stuff,

and I'll whip up a cocktail or two and we'll eat and talk or perhaps fire up a movie on our newish (Funny, you don't look newish!) snazzy TV.

Very nice and relaxed. I recommend you try your own version of that.

Posted by: naturalfake at April 05, 2026 06:06 PM (iJfKG)

161 But Donald Trump did a really nice Christian message for Easter, which if you have an interest you can find on the net.

Posted by: FenelonSpoke at April 05, 2026 06:07 PM (ix8EF)

162 Posted by: San Franpsycho at April 05, 2026 06:06 PM (RIvkX)

Spouse has been eating non gluten matzos. He could eat a whole box of them.

Posted by: FenelonSpoke at April 05, 2026 06:08 PM (ix8EF)

163 I honestly asked b/c I couldn't remember if egg is considered a leavener or not during Passover...or how strict you guys might be...
Posted by: Nova Local at April 05, 2026 06:03 PM (tOcjL)
=====
There are some folks who won't eat a cookie no matter how kosher it is for Passover it's still a cookie and so you shouldn't have it. We are pretty loose; no flour, rice, bread, pasta, but I will eat corn and beans a lot of Europeans won't.

Posted by: San Franpsycho at April 05, 2026 06:08 PM (RIvkX)

164 Dash, I used 1 1/2 cups heavy cream, 1 can sweetened condensed milk and 1 cup of the bourbon. Mixed with a mixer not a blender. Keeps for up to two months in the refrigerator but no way it lasts that long around here.

Posted by: Ben Had at April 05, 2026 06:09 PM (+nEug)

165 163 I honestly asked b/c I couldn't remember if egg is considered a leavener or not during Passover...or how strict you guys might be...
Posted by: Nova Local at April 05, 2026 06:03 PM (tOcjL)
=====
There are some folks who won't eat a cookie no matter how kosher it is for Passover it's still a cookie and so you shouldn't have it. We are pretty loose; no flour, rice, bread, pasta, but I will eat corn and beans a lot of Europeans won't.
Posted by: San Franpsycho at April 05, 2026 06:08 PM (RIvkX)

Yeah, since I already handle allergies, I'd probably follow your path...life is better with a cookie (in this house, even if that comes dairy free)!

Posted by: Nova Local at April 05, 2026 06:10 PM (tOcjL)

166
What do you do for lunch?
Posted by: vmom

Skip lunch. Two-meal day. Bigger breakfast after church, with eggs and bacon and fresh fruit. Then lamb, taters, and veggies for dinner. And wine, of course.

I hope you thanked Skip for lunch.

Posted by: BeckoningChasm at April 05, 2026 06:11 PM (CHHv1)

167 House has been filled with delicious smells all day and I haven't eaten since breakfast.

I think we may be feasting soon.

I don't think they're making a quick one-pot meal.

Posted by: mindful webworker - Jerusalem Report link at April 05, 2026 06:11 PM (Qlfju)

168 Ben Had, I'll bet that works really well with that particular liquor. It has so much going on with it, I think the cream would smooth it out and make a pleasant drink.

Posted by: Dash my lace wigs! at April 05, 2026 06:11 PM (h7ZuX)

169 Fish?
Posted by: Nova Local

Sam's quit selling cod filets. No idea why. Been buying them for years. Not a fan of tilapia. So tired of salmon. But I guess I need to get more.

Posted by: rickb223 at April 05, 2026 06:11 PM (U7QMZ)

170 Well shucks all, glad you liked the story. Dinner awaits. Bon apetit, and God bless. He is risen!

Posted by: Joe Kidd at April 05, 2026 06:12 PM (nbLIj)

171 I hope you thanked Skip for lunch.
Posted by: BeckoningChasm

* golf clap *

Posted by: mikeski at April 05, 2026 06:13 PM (VHUov)

172 Dash, the cream brought out more of the walnut finish.

Posted by: Ben Had at April 05, 2026 06:14 PM (+nEug)

173 I made a new cocktail that's delish.

I guess I'll call it-

The Island Negroni

1.5 oz Aged Barbados Rum
1oz Heirloom Pineapple Amaro
1 oz Carpano Antica Vermouth

Shake with Ice. Strain. Drink. Enjoy life.

Very smooth and sophisticated yet fruity. Kinda like a Sicilian Tiki drink, yo!

Posted by: naturalfake at April 05, 2026 06:14 PM (iJfKG)

174 Grill parts are here

Posted by: Skip at April 05, 2026 06:17 PM (Ia/+0)

175 I gotta bail to clean up dinner! Happy Easter (and Happy Passover period) everyone!

Posted by: Nova Local at April 05, 2026 06:18 PM (tOcjL)

176 Just ordered them yesterday

Posted by: Skip at April 05, 2026 06:19 PM (Ia/+0)

177 Also never heard their EV van pull up or leave

Posted by: Skip at April 05, 2026 06:19 PM (Ia/+0)

178 Pot roast (from the cow we got)
Mashed potatoes
Hot honey glazed carrots (Cowboy Kent Rollins recipe)
Sauteed asparagus (a little bit from the garden)
Salad
Wine

No bread

MiladyJo and I
Dancing Daughter and scientist husband
Rugged Son
Five dogs (running around)
One cat (sleeping in the back)

No complaints

Posted by: mindful webworker - Easter feaster at April 05, 2026 06:20 PM (Qlfju)

179 missed out on very local ham and goat from the county fair...
grangirl's pig Jamie Dean took a 3rd place at the show thus went to the auction where she pulled in a $3k bid (she gets 10%)
granguys both showed goats that didn't place but a fellow in town bought 45 goats (both of theirs picked) to put on his ranch where they teach kids how to rope animals.
Easter lunch was tri-tip, sausage and every non meat thing you could think of.

DanMa'am was so pleased the goats got to go there.

Posted by: DanMan at April 05, 2026 06:23 PM (8uzBS)

180 Pasta is not a food. It's a preparation. Why not matzah pasta?

Posted by: Joe Biden at April 05, 2026 06:24 PM (KAi1n)

181 Lisa Simpson's little lamb (0:14)
https://youtu.be/_PCQpdxzG8Y

Posted by: mindful webworker - I thought you looovvved me at April 05, 2026 06:27 PM (Qlfju)

182 Seeing video of Iraqi Shia terror militias being destroyed at the Iranian border.

Posted by: San Franpsycho at April 05, 2026 06:27 PM (RIvkX)

183 Very nice and relaxed. I recommend you try your own version of that.
Posted by: naturalfake

That sounds lovely, very posh.
A cold collation

Posted by: vmom deport deport deport at April 05, 2026 06:28 PM (znREB)

184 I always wondered how one lamb could feed an entire MASH unit and all its guests.

Posted by: PVT Charles Lamb, Otumwa IA at April 05, 2026 06:29 PM (0aYVJ)

185 Late to any arguments, but you can't beat a good domestic roast lamb.

Posted by: From about That Time at April 05, 2026 06:29 PM (sl73Y)

186 Pasta is not a food. It's a preparation. Why not matzah pasta?
====
My mother and yenta friends would like a word...

Posted by: San Franpsycho at April 05, 2026 06:29 PM (RIvkX)

187 Most importantly we are having banana splits for dessert. Caramel, hot fudge, and berry topping. Whipped cream. Chocolate and vanilla ice cream.

Posted by: San Franpsycho at April 05, 2026 06:32 PM (RIvkX)

188 San Franpsycho don't share or anything

Posted by: Skip at April 05, 2026 06:33 PM (Ia/+0)

189 naturalfake, Rancherbob. Cow Horse Queen and I do that very thing after riding. Perfect ending to a lovely day

Posted by: Ben Had at April 05, 2026 06:33 PM (+nEug)

190 but a fellow in town bought 45 goats (both of theirs picked) to put on his ranch where they teach kids how to rope animals.Posted by: DanMan at April 05, 2026 06:23 PM

This is the first time I've ever heard the phrase "goat rope" used in a positive meaning.

Posted by: Duncanthrax at April 05, 2026 06:36 PM (0sNs1)

191 SanFranpsycho, this is me holding out my dish for dessert.

Posted by: Ben Had at April 05, 2026 06:36 PM (+nEug)

192 Plain grilled burgers (with American cheese. Don't tell my Rabbi!)

I won't, if you don't tell mine. It can be our little secret.

Posted by: Charles "Chuck" Schumer (D-NY) at April 05, 2026 06:39 PM (0sNs1)

193 Had rice pudding, my aung msde a different version than my grandmother. When I was a kid we had big family dinners on Sundays there, every week. On dish my grandmother made was oven rice pudding and served it hot.

Posted by: Skip at April 05, 2026 06:39 PM (Ia/+0)

194 Skip, raisins or no raisins ?

Posted by: Ben Had at April 05, 2026 06:40 PM (+nEug)

195 Love all the pudding-family type of foods. Jello is popular for passover.

Posted by: San Franpsycho at April 05, 2026 06:42 PM (RIvkX)

196 No, but like it wirh raisins as well

Posted by: Skip at April 05, 2026 06:46 PM (Ia/+0)

197 Ham... Not spiral sliced... Too dry..

Posted by: It's me donna at April 05, 2026 06:47 PM (FtULh)

198 It's me donna. A nice rum raisin sauce will cure the dry

Posted by: Ben Had at April 05, 2026 06:50 PM (+nEug)

199 198 It's me donna. A nice rum raisin sauce will cure the dry
Posted by: Ben Had at April 05, 2026 06:50 PM (+nEug)

I make a brown sugar glaze that's yummy

Posted by: It's me donna at April 05, 2026 06:51 PM (FtULh)

200 CBD, there are no rules for leftovers!

Well, one. It has to taste worth repeating.

Posted by: Wenda at April 05, 2026 06:53 PM (QNSS1)

201 Happy Easter Food Horde,

I hope you all enjoy yourselves and give thanks for the many blessings we all share.

Posted by: Pete Bog at April 05, 2026 06:54 PM (XB9yx)

202 Nova Local ... If you're still here, those small envelopes of TrueLemon and TrueLime are convenient for adding "minor" citrus flavoring to recipes (as each envelopes equals only a wedge's worth of squeezed juice ... Zest, of course, is the tried-and-true for intense flavoring but, when pressed for time, several envelopes of the crystalized juices often work just as well ... Just a suggestion ... Personally, I'm not a fan of the TrueOrange, as it doesn't taste as natural as the other two flavors.

Posted by: Kathy at April 05, 2026 06:56 PM (zuKcR)

203 Pete Bog, thanks for the many blessings and remembering HE died for my sins.

Posted by: Ben Had at April 05, 2026 06:56 PM (+nEug)

204 WEASEL'S GUN THREAD IS NOOD

Posted by: Skip at April 05, 2026 07:00 PM (Ia/+0)

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