Question/thought/curiosity

Wow...You are a piece of work. You are not the forum police. People are allowed to have side conversations. People are allowed to share their personal opinions. People are allowed to disagree with advice. You don't get to dictate any conversations. You can report all you want. As long as someone is participating within the Terms of Service, they can speak as they want to.

I've been on this site for going on 12 years. I have never seen Julie bully anyone. She often brings well researched science (with citations) to the conversation. She has a reputation on this site for being a data nerd. Hala is the same. She has a wealth of experience and has the science to back up her opinion. You have not been on this site long, so you would not know that.

The people who care enough to respond to posts and correct bad information do so out of kindness and the desire to see everyone succeed. Shame on you for assigning motive to these people you barely know. The people who rubbed me the wrong way when I first came to this site turned out to be my biggest support. I took the chip off my shoulder and listened to them and also did my own research. You need to learn that on the internet you take the information that helps you and leave the rest behind.

Starting crap with people rarely works out for the good. You will be the one that gets the bad reputation for being a forum nanny.

Forum nannies don't fair well on this site...fair warning.

I see the second account was spotted and deactivated

I understand all the "fun" has been sucked out because this thread makes very little sense now

I don't think I've ever tried a pork shank, is it like a piggy oxtail? I might have to look for this.

It is like a piggy thigh meat. Much softer and juicer and less stringy than chicken thigh. If properly made, falls of the bones wonderful meat.

It's super easy to do in an Instant Pot! I do them with butter and EVOO, rosemary, thyme, mustard powder, paprika, and a little lemon juice. They turn out AMAZING!

You and HALA make them sound so good; I'm going to have to try them my next week home. My big cooking experiment this week is I'm making moroccan spiced chili for the game and movie night crowd on saturday...it's a mash up of three different recipes so I'm crossing my fingers.

I need to try that. I need to find a good place for higher quality meat. I don't think I've see them in stores I shop for groceries.

Where do you get the meats?

Out of habit and good or bad experience I only shop in 3-4 local stores. And out of habit get different items.

I need to make IP ribs again. Keith eats pork but I it is not him favorite meat. Some "polish" food I cook - he takes a look and gets cheese sticks or pizza.

Hala - when my friend and I were in Poland a couple of summers ago, I found two favorite things...1) was this incredible cheese, we were at the farmers market and I saw it from a distance and thought it was carved wood--it was a smoked cheese called Ospryk (or something like that)....Oh, it was divine...and 2) I had a black currant tea and it was so good...there was also an elderberry tea that was good but the black currant was the best! I also found chocolate plums for the first time since the polish deli by my grandparents closed when I was a teenager.

The cheese you mentioned is "Oscypek". I LOVED that cheese.

Based on the original recipe is supposed to be made from sheep milk, but since it is so popular in Poland, it is made with a mix of sheep and cow (if you are lucky) but often is made with 100% cow milk. The real cheese like that I used to buy in the mountains, while hiking and running into sheep's herd with a herders. They milked the sheep and made cheese from that milk right there on the mountains' slopes. I used to love to get the refreshing whey water they made (like a rich buttermilk) and fresh sheep cheese (not smoked yet). It was their way to preserve milk products to have to eat, and bring home after months of herding sheep.

(wow, i am surprised how much I still remember about polish stuff)

That is so awesome! We have a big cheese importers about an hour north of me, I'm going to head up there sometime in April and see if they have that. It was so good.