Kwik Hits

Ugh. It’s been a busy couple of days, I haven’t been sleeping well – and when I do get to sleep, I have the most amazingly surreal dreams…

Anyway, random observations of interest or amusement…

Minneapolis Will Pay $165,000 to Zombies. The headline says it all, really…

Fun cult-of-personality article from the Russian propaganda ministry: Putin Takes Care of Bears, Says They Should be Afraid of People. Regrettably, his “taking care of” the bears did not involve stripping off his shirt or personally wrestling a bear.

Fun America-Sucks article from the Russian propaganda ministry: 18 Signs That America is Rotting Right in Front of Our Eyes.

In England, apparently people are complaining because lamb prices have risen almost twenty-five percent in the last year. The cause is simple – increased demand, as lamb is a popular and inexpensive meat, and the economy… sucks. Poking around online, it looks like basic cuts – shoulder roasts and the like – start at prices (in GBP/kilogram) that work out to $2.50-$3.50 per pound.

Lamb is astonishingly uncommon in the United States, or at least here in the midwest, where cheap pork and chicken are the inexpensive protein sources of choice. I wanted to make Irish Stew last week, and the recipe called for lamb. When I finally found some for sale – at the fourth grocery store I tried, mind – they wanted $11.99/pound. For those of you following along at home, that’s more expensive than steak.

Happily, I eventually found another source – the University of Minnesota’s “meat laboratory”. It’s more than a little bit scary – the place is a basement freezer room in a working lab building, most of whose doors – as you wind your way through the halls towards the sales room – are adorned with friendly reminders that “all food products are meant for scientific purposes and are not for human consumption”. (The warning doesn’t apply to the stuff for sale, obviously.) There I was happy to pay a mere $5.50/pound for a shoulder roast. (And, just to give everyone an idea of how expensive lamb is, even at the U’s bargain prices – I got a boneless sirloin roast for $3.60/pound.)

It was very good meat, mind you, and well worth the hassle. (The “meat lab” is only open three hours a week.) Unless it’s the reason I haven’t been sleeping well…

Published in: General | on August 24th, 2010| No Comments »

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