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evoolover's Profile

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Whole Lamb, striking out on sources?

I process lambs at home 3-5 times a year. I also have chickens and slaughter those as well. And I live in Newton of all places. Never had a problem.

I slit the throat, bleed them out, then hang them up in the garage and use a hose and blow a little air under the skin. It puffs up the skin from the meat and I can then easily pull the skin/fur off clean.

I know where my meat comes from, and its been handled well. Sure some of you may cringe, its not for everyone.

Apr 01, 2011
evoolover in Greater Boston Area

Whole Lamb, striking out on sources?

thanks for all the replies everyone. I was looking more for farmer resources, as I am usually wary of the butchers, who knows where it comes from....

I think I'll get it from crescent moon, they negotiated a little..now, do I slaughter at home at the risk of the neighbors thinking I'm in a satanic cult like they did last easter, or take it to a slaughter house...hmmmmm... :-)

Mar 23, 2011
evoolover in Greater Boston Area

Whole Lamb, striking out on sources?

Thanks for the leads..just might do that....

I found crescent moon farm has them, but they are live and prices are almost double from last year...4$.lb on the hoof...ouch....

Mar 22, 2011
evoolover in Greater Boston Area

Whole Lamb, striking out on sources?

:-)

Mar 22, 2011
evoolover in Greater Boston Area

Whole Lamb, striking out on sources?

I'm striking out on the usual sources I buy from, Denbesten farm, blood farm, some place in Barre Mass whose name I forgot....

Anyway, any ideas where I can get a whole lamb this week, live is ok as I've found no farmer likes to take just one animal to the slaughterhouse.

Mar 22, 2011
evoolover in Greater Boston Area

Best Sunday lunch/brunch spot: Craigie on Main or L'Espalier?

I've been to both and they are great...

Though I still prefer Cafe Fleuri's brunch at the Langham hotel as the best in boston....diff. kind of experience though...

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Cafe Fleuri
250 Franklin St., Boston, MA 02110

Mar 22, 2011
evoolover in Greater Boston Area

Back Bay for one night, one restaurant

Well...all these places don't really have great food....not bad, but nothing particularly special....

Le Voile on Newbury street is close to the scene and has a real French dining experience..

Mar 22, 2011
evoolover in Greater Boston Area

Boss in town - Where should we take him?

Oleana is a genuine and rare dining experience....it is a very cozy and warm place, and the menu, wine list, ingredients, etc., are all very unique and of the highest quality. I've been dining here since Ana opened over 10 years ago, and have seen her rise to super chef stardom...

It isn't "chichi" per se, like a downtown L'Espalier type place, but it is still high-end looking...

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L'Espalier
774 Boylston St, Boston, MA 02199

Oleana
134 Hampshire St., Cambridge, MA 02139

Mar 22, 2011
evoolover in Greater Boston Area

Boss in town - Where should we take him?

Must have salmon on the menu sort of kills the options....

Ever considered crossing the river to Cambridge? Hungry Mother and Oleana are world class places....

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Hungry Mother
Cambridge, MA, Cambridge, MA

Oleana
134 Hampshire St., Cambridge, MA 02139

Mar 22, 2011
evoolover in Greater Boston Area

Best bang-for-the-buck extra virgin olive oil in the Watertown/Cambridge area

One of the reasons the italians have cracked down occasionally on this "slippery business" is because the Made In Italy brand, so coveted by italian companies and the italian economic system as a whole, has been hurt with these types of antics.

Italy exports Much more oil than it produces. The vast majority of oil which says "product of italy" is from tunisia, spain, etc. Italy as olive oil has mostly become just a marketing gimmick. This at the expense of real estate grown producers who still do things the right way, but made in italy doesn't mean what it used to.

The bertolis and colavitas of the world and other mass marketed italian labels sell who knows what, as the UC Davis study showed.

Mar 22, 2011
evoolover in Greater Boston Area

Best bang-for-the-buck extra virgin olive oil in the Watertown/Cambridge area

Its good they caught some people....the problem is most get away with it.and it puts price pressure on honest producers.

We get 2 liters, or half a gallon of evoo from our trees. That's an insanely low yield.

Its very tempting to use ripe olives or olive oil or pomace oil (yuck, solvents are used to extract the oil from the crushed pits) or even an altogether diff oil like sunflower or hazelnut oil....especially since most consumers will like its smoothness and sweetness. ...

The most prized greek olive oil is called agourelaio, literally meaning unripe oil. This first week of november oil is almost antifreeze neon green, and very aromatic, bursting with flavor. Yet it is very peppery, and most people won't buy it because of this, and because it costs much more than most evoo.

Mar 22, 2011
evoolover in Greater Boston Area

Best bang-for-the-buck extra virgin olive oil in the Watertown/Cambridge area

She may harvest late, and the olives may be kept for days as she harvests more before taking them to the press. ....and the spanish olives are larger than most greek and italian varieties...those two factors can result in a golden olive oil. Gold is never a good thing for olive oil.

Mar 22, 2011
evoolover in Greater Boston Area

Best bang-for-the-buck extra virgin olive oil in the Watertown/Cambridge area

Yes. Some varieties are not as peppery, large olives with more flesh are an example. My families orchards are all Koroneiki kalamata, the very small olives have a high skin ratio, so more antioxidants and polyphenols, more aromatic, and greener as the skin is what it green, if the olives are picked late, or left on the ground or in nets, all this goes out the window and you get a golden smoother sweeter possibly rancid oil.

Mar 22, 2011
evoolover in Greater Boston Area

Best bang-for-the-buck extra virgin olive oil in the Watertown/Cambridge area

That's the interesting thing. Studies show most american consumers like round, smooth, and sweeter evoo. The thing is, this is because we have been conditioned to bad olive oil. Just how we don't like the taste of grass fed beef, as we expect the beef to taste like its been stuffed with corn its whole life.

A real evoo should be bright green, aromatic naturally without additives, and a little peppery. Peppery does not mean acidic.

The best bang for the buck evoo that is easily available ir whole foods organic. Their other stuff is complete garbage, the tunisioan, spanish, italian, greek, they aren't even evoo if you analyze them in a lab. The organic seems to be from a different source. My family produces evoo but I don't want to seem biased ;), so the wf organic is my go to if I don't have our own oil handy.

All this being said, at the end of the day, go with what tastes good. If you like a late harvest ripe olive oil, then just go for it, it doesn't matter its not evoo. Go with what you like

Mar 22, 2011
evoolover in Greater Boston Area

I need 3 restaurant recommendations...

Does it have to be just italian? How about Italian, Greek, Lebanese, Turkish, and Moroccan?

OLEANA in Cambridge is one of the best Mediterranean restaurants in the country, not just boston.

Mar 22, 2011
evoolover in Greater Boston Area