Roasts and Casseroles. [Cooking and Food Thread]

Blake T

Usual lamb stuff really.

Rosemary.
Thyme
Mustard.

Garlic obvs

Slightly different is parsley chives and mustard.

Make a nice mint sauce from scratch.

Anialos

Do you have any amounts/instructions to go with those? This is our first time cooking lamb.

Blake T

If its butterflied, (or you want to butterfly it) say

Half a head a garlic,
Two tablespoons of rosemary
Teaspoon of peppercorns
Tablespoon? of salt
Glug of oil.

Smash everything in a mortar and pestle, add thyme and a handfull of pine nuts and smear on the inside.

Roll, tie, Salt and pepper it, turn the oven on then wait for it to get to temperature, then smear with olive oil and pop it in the oven. Thread some rosemary sprigs through the string.

Be aware I just made this up on the spot.

Oden

I would use pistachios over pine nuts

Blake T

That's a good idea.

Although if you are using pistachios you should also pair it with some sweet dried fruit like cranberries.

Blake T

If you want a mint sauce.

A Big Handful of fresh mint.
Raw sugar (or regular white)
Red wine vinegar
Olive oil

I can't remember the ratios for this, and to be honest it's personal. I like it minty and acidic, so I make it that way. Start off with all the mint and a tablespoon of everything else. Smash in the mortar and pestle, taste and adjust if necessary.

Oh and throw in half a teaspoon of salt.

Anialos

Thanks! We'll see what the missus wants to do with it for dinner tomorrow. I'll definitely put your suggestion up for consideration!

DrZiplock

Butcher down the street from the new place was selling kangaroo meat the other day.

Hey, Australians, are we do you all a favor eating those things? Like, is there some kind of infestation that the American Hunger Machine is going to help cure?

Further, is it any good? Because shit was $24 a pound and I'm not about to drop that on some second rate marsupial meat.

Lost Salient

I liked it when I ate it.

Wouldn't have the foggiest how to prepare it, though.

DrZiplock

Nor would I. I'm not even sure if it was being sold as a steak or ground. Of course, if it was steak it can become ground, but not so much the other way.

I'll have to pop in and make friends with the guys behind the counter. It's right next to the local cured meat/cheese shop. Now to find a fish monger.

#pipe

Kangaroo is really really really really lean, so you have to work hard to make sure it doesn't get dry. It's good though!
Generally though you could just use it however you would use beef and it'd add a unique flavour.

Here's a site specifically for kangaroo recipes

But it is a pretty sustainable meat source, you're not allowed to farm kangaroos for meat, you have to shoot wild ones. But on the huge beef farms roos are over populated and a pest so the farmers shoot them for extra revenue.

Oden

kangaroo is a very lean meat so it wouldn't work very well as ground beef because it's easy to over cook, making it tough

personally I can't stand the shit, I think it smells like dog food

#pipe

I've had it about 5 or 6 times. Only once or twice has it been bad.

Oden

speaking of sending meat off shore, apparently there is a big demand for camel meat in northern africa - something that we have an abundance of due to rapidly expanding feral populations

#pipe

largest population of wild camels in the world

also, only place in there world where there's wild horses.

Blake T

I like it.

Buy it in steaks. Pop in on the barbecue, give it a rub with cardamom, juniper berries, pepper and salt and grill, rare as fuck, if you are with people who like well done meat, fucking lie. Tell them roo is a special meat or some bullshit.

Serve with a blueberry sauce.

Beasteh

anyone got a decent slow cooker chicken casserole recipe?

Blake T

#pipe wrote: »

largest population of wild camels in the world

also, only place in there world where there's wild horses.

Dave I believe you meant to say Brumbies.

(I just like the word)

#pipe

yeah that's the other thing

it goes amazingly with a sweet sauce. The best I've ever had it was grilled rare, sliced on a bed of spiced cous cous, topped with wild plum jam.

Oden

damn I've had some crappy roo

how did I miss out on these sorts of dishes?

Blake T

I like it served with mash and asparagus.

DrZiplock

#pipe wrote: »

yeah that's the other thing

it goes amazingly with a sweet sauce. The best I've ever had it was grilled rare, sliced on a bed of spiced cous cous, topped with wild plum jam.

Well, shit, I may just have to try it sometime.

Also, really? The only place in the world with wild horses? I mean, we have wild ponies, but I suppose that's different.

Aneurhythmia

DrZiplock wrote: »

#pipe wrote: »

yeah that's the other thing

it goes amazingly with a sweet sauce. The best I've ever had it was grilled rare, sliced on a bed of spiced cous cous, topped with wild plum jam.

Well, shit, I may just have to try it sometime.

Also, really? The only place in the world with wild horses? I mean, we have wild ponies, but I suppose that's different.

I thought Mongolia was the only place with legit wild horses.

Bedigunz

So there is a restaurant in Chicago that will cook and carve an entire animal in front of me for my birthday. My options are as follows:

Pig
Lamb
Goat
Wild Boar
Alligator

I'm going to invite about 20-25 friends and ask them if anyone has a strong preference but if not, which one should I go for? There are no dipping sauces or anything...just straight up dead animal.

Reginald

I know there are herds of wild mustangs in Nevada, Cali, and Arizona. Shit, I've been horseback in Ari and saw a stallion and 6 or so mares across a ridge. My quarter was like "Fuck no, I am not going that way" and turned around and hauled ass.

DrZiplock

Bedigunz wrote: »

So there is a restaurant in Chicago that will cook and carve an entire animal in front of me for my birthday. My options are as follows:

Pig
Lamb
Goat
Wild Boar
Alligator

I'm going to invite about 20-25 friends and ask them if anyone has a strong preference but if not, which one should I go for? There are no dipping sauces or anything...just straight up dead animal.

Do you know how it is going to be prepared?

Right now I'd say Wild Boar and not even hesitate.

Bedigunz

Smoked? That's a guess because I had the pig once at a party and it tasted smokey:

http://www.thefrontierchicago.com/private-events/

Whole Animal Service is on the right. Alligator is new and based on market price.

Usagi

Wild Boar

Stale

Wild Boar, no hesitation

Bedigunz

I was thinking that, just on the off chance I can take the tusks home (plus my friend's dad is a butcher and recommended it). Any thoughts to alligator or goat?

Stale

smoked goat is amazing

smoked alligator I've not tried

DrZiplock

Yea, don't eat them if Wild Boar is available.

Usagi

DrZiplock wrote: »

Yea, don't eat them if Wild Boar is available.

DrZiplock

Hey..hey Usagi...wild boar patte.

Bedigunz

I've never had boar. Is it comparable to anything more common?

I was going to poll the friends I was going to invite but fuck it, it's my birthday and we're sacrificing the animal I want to sacrifice.

Usagi

DrZiplock wrote: »

Hey..hey Usagi...wild boar patte.

Oh yes, it will be mine. Again.

DrZiplock

Usagi wrote: »

DrZiplock wrote: »

Hey..hey Usagi...wild boar patte.

Oh yes, it will be mine. Again.

If they have it this time. Different selection each time!

Stale

I fed a vegetarian some chili today

it had beef and pork, for some reason they never asked if it was meatless, I guess they assumed?


yelling and stomping off in a huff was the result. Hey, you asked if you could have some, not what was in it.

Usagi

I don't know about him but I assume default chili state to be "Meat"

Reginald

If I was handed chili and it had no meat in it, I would have the same reaction as the vegan, so I guess I can understand...