Dale Shipp wrote to All <=-
Yearly Stats for 2021
Conference participation stats for conference: 172 (Cooking)
Number of participants: 33
Public messages posted: 6302, avg number messages per day = 17.3
Rank Name Sent Oldest Newest Days Avg. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1: Dave Drum 2712 08-20-20 12-31-21 499 5.43
2: Jim Weller 996 01-01-21 12-30-21 364 2.74
3: Ruth Haffly 568 12-31-20 12-28-21 363 1.56
4: Dale Shipp 438 01-02-21 12-30-21 363 1.21
-+-
Monthly Stats for December 2021
Conference participation stats for conference: 172 (Cooking)
Number of participants: 14
Public messages posted: 508, avg number messages/day = 16.4
Rank Name Sent Oldest Newest Days Avg. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
1: Dave Drum 295 11-30-21 12-31-21 32 9.22
2: Jim Weller 62 12-05-21 12-30-21 26 2.38
3: Denis Mosko 40 12-01-21 01-17-22 48 0.83
4: Dale Shipp 35 12-01-21 12-30-21 30 1.17
5: Ruth Haffly 24 12-01-21 12-28-21 28 0.86
6: Sean Dennis 15 12-05-21 12-30-21 26 0.58
7: Shawn Highfield 14 12-04-21 12-29-21 26 0.54
8: Bill Swisher 9 12-06-21 12-29-21 24 0.38
9: Nigel Reed 5 12-07-21 12-29-21 23 0.22
10: Ruth Hanschka 4 12-12-21 12-17-21 6 0.67
11: Moderator 2 12-01-21 12-15-21 15 0.13
12: Janis Kracht 1 12-29-21 12-29-21 1 1.00
12: Mark Lewis 1 12-20-21 12-20-21 1 1.00
12: Mike Powell 1 12-04-21 12-04-21 1 1.00
Quite the blabbermouth, ain't I? Even if you did stretch my year out to
499 days. Still, much of that was in an effort to keep up traffic and
give Weller something to quibble about. Bv)=
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Statistical Lamb Barbacoa
Categories: Lamb/mutton, Chilies, Herbs, Vegetables
Yield: 6 Servings
6 Ancho chilies; stemmed,
- seeded
3 Guajillo chilies; stemmed,
- seeded
3 lb Boneless lamb shoulder
Salt
10 cl Garlic
1 c Brewed coffee
1/2 c Water
1/2 ts Ground cinnamon
1 ts Dried oregano
1 ts Ground cumin
1 tb Agave nectar
1 sm Yellow onion; in slivers
1 Carrot; peeled, in rounds
Tortillas; for serving
Cilantro; for serving
Diced onions; for serving
Salsa; for serving
Is there a reason why we Texans don’t eat much lamb?
It’s tender, it’s flavorful, it’s not too expensive and
yet you seldom see it. Heck, I even heard a statistic
that said we eat less than a half a pound of lamb a
year.
Here is my take on lamb, and easy lamb barbacoa. It
makes for wonderful tacos, tostadas or just served on
its own.
Toast the ancho and guajillo chiles in a dry cast iron
skillet on medium heat for a few minutes on each side
and then turn off the heat and fill the skillet with
water. Let the chiles soak for 20 minutes or until soft.
Cut the lamb into 3" cubes and rub the meat with salt.
Drain the chiles from the soaking water, rinse, then
place in a blender. Add to the blender the garlic, the
coffee, the water, the cinnamon, the oregano, the cumin,
and the agave nectar. Puree until smooth.
Coat the lamb with the chile puree, and let it marinate
covered in the refrigerator for 4 hours.
Set the oven @ 250ºF/120ºC.
In a roasting pan, coat the bottom with some of the
marinade. Place the onions and carrots on top of the
marinade and then top this with the lamb.
Tightly cover the pan with foil, and then cook in the
oven covered for 4 hours or until fork tender.
Shred meat with forks and serve in tortillas with
cilantro, onions and salsa.
Author: Lisa Fain
RECIPE FROM:
https://www.homesicktexan.com
Uncle Dirty Dave's Archives
MMMMM
... 75% of statisticians are 90% confident 52% of the time.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)