Folks, we discuss diets on the Not About Food board. We’ve removed all the responses discussing “frankenfoods”, and Weight Wtachers in general, since this board is for discussing the preparaton of food. Please... (18 replies, last updated by Connie May 19, 2005)

I’ve had an Enclume for more than 15 years and it is a terrific workhorse holding very heavy weight (LC + copper, etc). Their website is: www.enclume.com Mine is a ceiling-hung rectangle, at least four feet long, with a grid... (6 replies, last updated by Stephanie Wong December 31, 2008)

Sueeatmo asked me in this thread http://www.chowhound.com/topics/473398#3250973 why I chose Weight Watchers “core” plan vs. their “points” plan. I don’t expect the weight loss to be any better or... (64 replies, last updated by The Dairy Queen August 16, 2008)

I’m about 6 croissants away from becoming that person who needs to be lifted by a crane from their couch. How do you keep your weight under control and still enjoy wonderful food? Do you eat steamed vegetables all week and... (193 replies, last updated by mrbozo June 10, 2008)

Just purchased a whole lamb for Easter. Price was $ 3.00 per pound hanging weight which included the lamb and processing. When we picked it up it was given to us cut-up, packaged in plastic wrap and paper, labeled, and frozen. So... (10 replies, last updated by Angelo424 April 21, 2009)

I buy half a cow a year so here are some tips: 1) Freezer – I have a 17cubuc ft upright and it just holds 1/2 a cow 2) Weight - You pay on hang weight. This varies. I have bought a half a cow at anywhere from 200 to 350 lbs.... (5 replies, last updated by thejakester June 19, 2008)

Depends on what they mean by 600lb: live weight, hanging weight, or cut and wrap? It is very likely to be live weight, based on typical veal calf sizes. Based on my experience buying a grass fed veal calf, a live weight of about... (14 replies, last updated by SteveG October 23, 2009)

One of the easiest charcuterie items to make and exquisitely good. Take your duck breasts and pack in kosher salt -refrigerate for 24 hours. Wash of salt – DRY breasts completely, double wrap in cheesecloth and hang to dry.... (2 replies, last updated by BobB November 13, 2009)

As is my custom, I hang around the fishing docks when the season begins. So far: *Quantity and size pulled yesterday (day 1) was encouraging. I have 11 large/jumbos that weigh 3.5 lbs, a good average weight *no evidence of octopi... (0 replies, last updated by Veggo October 16, 2009)

Are you talking about Chinese bbq pork a.k.a. chashu? The pork is basted with a traditional red sauce, then cut into small slices. These are sold at Chinese restaurants that feature hanging meats in the window, referred to as... (1 reply, last updated by Chandavkl February 25, 2005)

I prefer mutton or at least older lamb as well. I just finished processing a sping or pastoral lamb. Not much yield when the hanging weight is under 40#. (8 replies, last updated by Fritter July 18, 2009)

and washing them just to have them look good. Also, make sure first that your ceiling can support the weight at the spot you want to hang the rack. Fully loaded it will be pretty darn heavy, and you don’t want it to come... (8 replies, last updated by CTer April 23, 2002)

He is not in your area, but well worth the trip we buy halves of Hampshire & Berkshire pork, email is elr3@pa.net He is by Gettysburg, He supplies some of the better restaraunts in the area. He is around $3.50 hanging weight. He... (4 replies, last updated by Mawrter November 27, 2008)

. A forty minute drive isn’t so bad if you only do it once every year or so fo your meat! :) Both places have stands at farmers markets as well, I believe. (saucon valley?) When I get a quarter cow, I pay under $3 a lb... (7 replies, last updated by sommrluv April 22, 2008)

Not even a pound of weight. It takes 3500 excess calories to gain a pound. A pound of choc chips, or at least the semi-sweet chips I have, have around 2100 calories. (19 replies, last updated by KaimukiMan April 29, 2009)