Home › Forums › Followups to Daily Quizzes › Daily Quiz for February 8, 2020
skeptic7.What country is Kjötsúpa (lamb soup) from?
[See the full post at: Daily Quiz for February 8, 2020]
I narrowed it to two and chose the incorrect answer.
That soup looks good, but my husband is not a fan of lamb, so I won't be experimenting with it.
That site looks interesting. I'm going to bookmark it and look at it more later.
I made lamb soup a couple of weeks ago. It wasn't authentic, apparently, because I missed this. The soup was good, but too rich for how much I made. We had a hard time finishing it. If I ever make it again, I'll halve the recipe.
I'm not likely to make this recipe either, because my wife won't eat lamb.
Finding lamb shoulder might be a challenge, too, though I suspect Fareway Meat might be able to get it if they don't have it on hand. They have a lot of things in the back that there isn't space for in the display cabinet, like several types of veal.
Missed it,not a fan of lamb either.
I missed it too. I'm not big on lamb but I will eat it.
I think the only thing I've ever made with lamb was some gyros meat. The cafeterias at Northwestern served mutton every now and then, it was not a big hit with students and was usually referred to as mystery meat, along with some vaguely pork-like product.
When I was in grade school, our schools got a lot of mutton as government commodities. Our cooks made barbecued mutton for sandwiches and I thought it was good. It was somewhat sweet, likely from the barbecue ingredients. My husband said he, too, had mutton for sandwiches at school and liked it very much.
I don't remember any school lunches that used mutton, I know they had US Government surplus butter, cheese, flour and peanut butter.
When I was in college we had "mystery meat" every Thursday dinner. I recall we had been told at some point that it was lamb; so it probably was mutton. Back in those days, lamb was always (I think; I never saw pink lamb back then) cooked to an unappetizing gray-brown. My mother spoke of eating mutton as a child, but I think I never ate it. I love lamb, as long as it is rare; the typical seasonings used are different.
Back in the 60's and 70's, nearly all meat, and a lot of poultry and fish, were often cooked to the point where they were nearly inedible. I remember when the guidelines were to cook turkey to at least 175 degrees.
Mike Nolan.
I got that right, but it was a lucky accident. I like lamb but find it too expensive for anything other than an occasional treat.
