Could be a case of desensitivity to taste and texture. The meat staples for most first world countries are fish, checken, pork and beef. You can only have it so many times before it becomes a tried and true bore. Lamb isn't something you get a lot of in western culture. It reinvigorates for appetite for meat because it's different. It's not so much a case of being better, it's simply a contrast to what's common.
>>7265249 I prefer octopus personally, especially the huge octopus you get on the west coast. Humboldt squid is pretty great as well, to be fair.
Oysters and scallops are great but I was trying to keep the list to a very few items per category that are my personal favorites.
Sable fish is also known as black cod (a misnomer since it isn't a cod at all). It's a rich, flavorful, fatty white fish found in the pacific northwest. Hamachi is a fish that I find absolutely godly for raw preparations.
>>7265334 >my favorite most of the time is pork. My nigga. It's a shame it's so far down.
Consider: >whole hog barbecue (barbecuing the entire pig) >pork skins & chicharrones >lard >bacon >hog jowl >baby back ribs >spare ribs especially St. Louis-style >tenderloin >smoked ham hocks >pork necks especially smoked >pickled pigs feet >country and city hams (such as those served around the holidays) >dry-cured hams which encompass many varieties including prosciutto >pork chops especially fried >pulled pork (smoked and eaten as a sandwich, or braised for hot tamales) >pork sausages which encompass likely hundreds of varieties including my favorites andouille and boudin >a shout-out to country breakfast sausage and breakfast link sausages
I haven't even begun to touch all the ways we've discovered to cook pork.
I went to Costco the other day and saw 2.2lbs leg of lamb for $11. I had never had lamb before so I didn't know what to expect.
I made slits in the meat and stuffed garlic inside and salt and peppered the top thoroughly. I then put it on top a few sprigs of rosemary and added a few sprigs on top. Popped it on the oven for an hour and a half.
It was pretty damn good family. I overcooked it but it was still good.
The next day I put it on a hoagie with provolone and mushrooms.
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