So, got a decent deal on a rack of lamb, already frenched and everything.
first thought: make a little marinade with mustard powder and olive oil, let the lamb soak that up overnight, then leave it out so that it's room temperature rather than chilled when I put it in the oven, to encourage even cooking.
Wrap the exposed bone in foil so it doesn't burn, grind a bit of pepper over the lamb and put it on a tray straight into the oven at a pretty high heat for maybe 8-10 minutes to aim for rare - medium rare.
Caramelise onions, fry off some thinly sliced mushrooms and red peppers, roast some potatoes.
The thing is, I've never actually cooked a rack of lamb before, so this is all kind of guesswork, if anyone has any tips or guidance I would appreciate it.
I'm deliberately avoiding the normal lamb herb of rosemary, because frankly I find it tends to overpower things far too easily, and I don't enjoy it that much.
Stick it in a pan first and sear it first.
And I swear to god fyndir, if you follow up with, I don't like seared meat.
Stick some rosemary in you marinade also.
Negatory on the rosemary, just gonna leave it out entirely. Maybe next time.
I'll consider searing it, I had thought of doing so at first, and then decided it probably wouldn't add that much to the flavour, and would just mean extra dishes for me to deal with later.
Went looking for ground lamb yesterday and no luck. Didn't hit all of the stores, but hit one and then our farmer's market.
Was then told by a friend, in all honesty, that I should have just let him know because he would have had his uncle kill and then grind one up fresh. You know, if I needed more than a pound.
Ah, Lancaster.
You didn't find any at Root's?
You are now the fourth person to suggest that as well!
Muse Among MenSuburban Bunny Princess?Its time for a new shtick Registered Userregular
Huh.
Does anyone here cook Thai? I once said something about trying to put together a sort of skeleton guide for simple Thai but lost the document. I recently found the notes for it though so I could piece it back together. It was for a loose guide on making Thai curry (the idea being you could just pull from the list whatever you happened to have on hand, and following the bare-bones instructions you'd end up with curry regardless of not following precise instructions). Would anyone be interested in that?
I could have sworn I'd said something about this before, I don't really remember.
I ate Thai for lunch yesterday. I'm glad the restaurant near work changed ownership. It's still Thai, but owned by a different family. Smaller portions, but better quality.
The old place undercooked their potatoes so drastically that I had to avoid everything on the menu that had them. Just huge chunks of mostly-raw potato floating in delicious broth or curry. Sad times.
Yeah, we're not Catholic. My cousin married an Irish Catholic girl in a stereotypical huge family in Maryland. During the full mass wedding, they of course asked the non-Catholics to not participate in communion. The result was 200 people on the groom's side sitting quietly while the 200 on the bride's side waited in line to receive communion. That was an odd 20 minutes.
I've experienced that whenever I goto a wedding with someone. My dates are usually jealous that I get to hang back and check my phone while everyone else is munching on God
I know a couple of priests who at special events like weddings would allow non-catholics to receive communion. The belief being that it would cause more spiritual harm for the newlyweds to create this wall between two parts of the family. I like people who think like that.
To make this post food related, I finally bought the ingredients to try out Stale's Beef Strognoff recipe. I shall attempt it this weekend.
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Ubikoh pete, that's later. maybe we'll be dead by thenRegistered Userregular
edited March 2012
pretty sure it's against The Rules for non-Catholics to receive Communion
I just made the coconut-banana pancakes as per your recipe. I would say that the basic flavor was a good balance, not too sweet, good banana-coconut ratio. However me and one other eater picked up on an undesirable bitter note from the baking powder. Also pancake making time was about 2:00 minutes a side generally, and I found that unless I was careful, because the pancakes were so thick, the centers weren't done when the outsides were browned. This could be my stovetop, but it was on a very low flame. Anyway, I might consider thinning them out a bit, for that reason and because another person who ate them thought they were a shade too thick.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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Ubikoh pete, that's later. maybe we'll be dead by thenRegistered Userregular
Does anyone here cook Thai? I once said something about trying to put together a sort of skeleton guide for simple Thai but lost the document. I recently found the notes for it though so I could piece it back together. It was for a loose guide on making Thai curry (the idea being you could just pull from the list whatever you happened to have on hand, and following the bare-bones instructions you'd end up with curry regardless of not following precise instructions). Would anyone be interested in that?
I could have sworn I'd said something about this before, I don't really remember.
i cooked at a thai restaurant for a few years; but, i can't really fathom what you could be referencing. i did mostly stir-fry stuff, though. as for curries, we just had pastes. i've made a few at home and that's how i've done it as well. curry paste + coconut milk + meats/veggies = meal with rice.
Does anyone here cook Thai? I once said something about trying to put together a sort of skeleton guide for simple Thai but lost the document. I recently found the notes for it though so I could piece it back together. It was for a loose guide on making Thai curry (the idea being you could just pull from the list whatever you happened to have on hand, and following the bare-bones instructions you'd end up with curry regardless of not following precise instructions). Would anyone be interested in that?
I could have sworn I'd said something about this before, I don't really remember.
i cooked at a thai restaurant for a few years; but, i can't really fathom what you could be referencing. i did mostly stir-fry stuff, though. as for curries, we just had pastes. i've made a few at home and that's how i've done it as well. curry paste + coconut milk + meats/veggies = meal with rice.
I'm always interested in learning to cook more Thai food.
ChimeraMonster girl with a snek tail and five eyesBad puns, that's how eye roll. Registered Userregular
edited March 2012
It's seafood time!
My favorite dishes all come from the sea, with the exception being the dish i previously shared on here. I eat a large amount of large fish and actually eat an amount that is considered unhealthy due to the possible mercury levels in them. Because of this I have to at times revert to other aquatic life that is rich in flavor and low in toxic metals so that I don't poison my self. That said, I likely have enough mercury in me that I would not be edible so sorry Mr. Fuzzbutt, eat a seal instead.
One dish I really enjoy that is low in mercury is Enchiladas Del Mar, or Shrimp, Crab, and Scallop Enchiladas! This is what I had for dinner this evening and I thought it would be a nice dish to share with all of you. Hopefully you are able to find fresh shrimp and scallops where you live. Despite living in land locked Tulsa, OK we have a VERY nice fish market here that has an excellent choice of fresh meat.
Chimera's Enchilada Del Mar
(this recipe is for 6 servings)
Here is what you will need:
½ lb tomatillo , husks removed
1 tablespoon olive oil
12 large shrimp , uncooked, peeled & deveined
¼ cup shallot , minced
1 garlic clove , minced
6 ounces bay scallops , side muscle removed
¼ cup dry white wine
1 1⁄3; cups heavy whipping cream
1 lb fresh lump crabmeat
salt & pepper
12 corn tortillas
3 ½ cups mozzarella cheese , coarsely grated (apprx 14 oz)
6 ounces soft fresh goat cheese , crumbled
1 avocado , peeled, pit removed, cut lengthwise into 1/3-inch slices
6 tablespoons fresh cilantro , chopped
2 cups salsa (If you want a good recipe for salsa, I can provide you with one.)
(Optional) 2 fresh tomatoes
Here is how to make it:
1.) Char the tomatillos over a gas flame or in the broiler until blackened in spots.
2.) Transfer tomatillos to a blender & process to a coarse puree, set aside.
3.) Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
4.) Stir 30 seconds.
5.) Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
6.) Transfer shrimp mixture to a bowl.
7.) Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
8.) Add crabmeat & shrimp mixture to the sauce in the skillet.
9.) Season with salt & pepper.
10.) Preheat oven to 425°F.
11.) Heat a griddle or skillet over medium high heat.
12.) Warm each tortilla on both sides until pliable about 30 seconds each side.
13.) Spread tortillas out on a work surface and top each with 1/4 cup of the Oaxacan cheese (reserve 1/2 cup) & sprinkle with all the goat cheese.
14.) Roll each tortilla & place seam side down in a 13"x9"x2" baking dish.
15.) Spoon the warm seafood sauce over the tortillas.
16.) Sprinkle with the remaining 1/2 cup of cheese (Oaxacan). (If you like fresh tomatoes you can dice them and add them in here. I left them out since I do not like tomatoes much.)
17.) Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
18.) Top with avocado slices & cilantro or for a bit of a non-traditional mix-up, use mango chutney on top.
19.) Serve Salsa as a side dish. (PRO TIP: If you are making your own salsa, it can be made up to an hour ahead of the enchiladas. Once it is ready, let it stand at room temperature. It may take a little longer than 10 minutes to heat through. If you are using mango chutney, you will want to not use a tomato based salsa.)
Next time I will treat you to my fish kabob or grilled tuna recipe!
We had some lovely fresh Alaskan Coho last night, baked simply with some lemon and dill. It was wonderful.
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
edited March 2012
These days I have been getting mildly annoyed by articles in food and science publications when fish specialists and scientists are interviewed, and say that the best choice is to not eat seafood probably, and the next question is 'But if you had to pick one..?'
Or when people advocate solving the problems with the global fishing industry by cutting back significantly on the variety and amount of fish we consume, and next thing are interviewed for their favorite seafood recipes.
I know it is a little irrational of me but I can't help it.
Lost Salient on
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
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ChimeraMonster girl with a snek tail and five eyesBad puns, that's how eye roll. Registered Userregular
I consume way to much fish. I am trying to cut back and switch more to species with low mercury contents but it is hard. I know I have been told to quit eating shark and swordfish but really I never will as I find them to wonderful tasting. I have been able to cut them down to once a month or so.
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Lost Salientblink twiceif you'd like me to mercy kill youRegistered Userregular
Facile answer: don't worry, soon you won't be be able to because they'll be virtually nonexistent!
Less snide answer: while mercury levels are important to watch in your own consumption habits, selecting seafood based on how responsibly they are raised or fished, and how healthy the sourced populations are, is the best possible thing you can do. Barring giving it up all together.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
I just made the coconut-banana pancakes as per your recipe. I would say that the basic flavor was a good balance, not too sweet, good banana-coconut ratio. However me and one other eater picked up on an undesirable bitter note from the baking powder. Also pancake making time was about 2:00 minutes a side generally, and I found that unless I was careful, because the pancakes were so thick, the centers weren't done when the outsides were browned. This could be my stovetop, but it was on a very low flame. Anyway, I might consider thinning them out a bit, for that reason and because another person who ate them thought they were a shade too thick.
@Stale
I had mostly the same results, and they cooked up about the same as most other pancakes with extras mixed in. They weren't fluffly like a plain pancake, but that's not really the goal, is it? The one negative I had was a slightly powdery or gritty mouth feel, which I attributed to the corn starch. I was planning to cut it back and try a different batch with only 1/4 cup instead of the 1/3, but I was low on some of the ingredients. I did press down slightly on the centers after flipping, so I didn't run into the same thickness/doneness issue LS did. It might be worth a line in the recipe, or not.
As an added note, I stored one of them and ate it the next day, and it seemed to hold up well upon reheating. I tried pieces topped with syrup, with butter, plain, and with nutella. No powdered sugar, but in retrospect, that might have added to the powdery mouth feel. Predictably, the nutella version was fairly amazing. Wholly endorsed by my 3 year old daughter.
Does anyone here cook Thai? I once said something about trying to put together a sort of skeleton guide for simple Thai but lost the document. I recently found the notes for it though so I could piece it back together. It was for a loose guide on making Thai curry (the idea being you could just pull from the list whatever you happened to have on hand, and following the bare-bones instructions you'd end up with curry regardless of not following precise instructions). Would anyone be interested in that?
I could have sworn I'd said something about this before, I don't really remember.
i cooked at a thai restaurant for a few years; but, i can't really fathom what you could be referencing. i did mostly stir-fry stuff, though. as for curries, we just had pastes. i've made a few at home and that's how i've done it as well. curry paste + coconut milk + meats/veggies = meal with rice.
Maybe she's referencing the fact that you don't make real Thai curry with a paste?
Wait, the dude who doesn't know how to cook thai is asserting that you don't make real curry with a paste?
I mean, I don't deny that you can do better if you make your own curry paste and can get all the right ingredients, but that definitely doesn't mean you can't buy pretty good pastes.
Wait, the dude who doesn't know how to cook thai is asserting that you don't make real curry with a paste?
I mean, I don't deny that you can do better if you make your own curry paste and can get all the right ingredients, but that definitely doesn't mean you can't buy pretty good pastes.
K whoa buddy. The dude said that he used to work at a thai place and didn't know what Muse was talking about when she said you could assemble a list of things to throw together and end up with curry. I'm saying that yes, it's possible to make curry without a paste and it's silly to say what he did. I never said that I didn't know how to cook thai, I said that I'd like to hear what people who are good at it have to say because I am not one of those people. Big difference.
Saying you can make a curry without a paste is quite a bit different from saying "you don't make real Thai curry with a paste". What exactly is silly about what Tyrant said? He just stated they used curry pastes where he worked. Which is fine. Premade curry pastes can be quite good.
He said: "i cooked at a thai restaurant for a few years; but, i can't really fathom what you could be referencing." And that is silly. I should have phrased what I said differently, the inclusion of "real" was douchey and hastily typed. But that'd be like me saying " I cooked at an Italian restaurant for a few years, what do you mean spaghetti sauce doesn't come out of a jar?"
Posts
The white bible.
"Think of it as Evolution in Action"
yup, right here:
"Think of it as Evolution in Action"
You are trolling me aren't you.
This is what you are doing.
Satans..... hints.....
You are now the fourth person to suggest that as well!
http://www.amazon.com/Whos-Your-Mama-Catholic-Make/dp/0925417556
Does anyone here cook Thai? I once said something about trying to put together a sort of skeleton guide for simple Thai but lost the document. I recently found the notes for it though so I could piece it back together. It was for a loose guide on making Thai curry (the idea being you could just pull from the list whatever you happened to have on hand, and following the bare-bones instructions you'd end up with curry regardless of not following precise instructions). Would anyone be interested in that?
I could have sworn I'd said something about this before, I don't really remember.
The old place undercooked their potatoes so drastically that I had to avoid everything on the menu that had them. Just huge chunks of mostly-raw potato floating in delicious broth or curry. Sad times.
Cold pizza is one of life's most treasured wonders.
Coran Attack!
Yessssssssssssss.
Connie Sue from Bossier Parish,
Naw, and
Yeah, you right.
Coran Attack!
To make this post food related, I finally bought the ingredients to try out Stale's Beef Strognoff recipe. I shall attempt it this weekend.
no i'm sure the reprimand would fall on the Catholic priest
The beef stroganoff recipe you posted came out tasting delicious. Going in my recipe book.
I just made the coconut-banana pancakes as per your recipe. I would say that the basic flavor was a good balance, not too sweet, good banana-coconut ratio. However me and one other eater picked up on an undesirable bitter note from the baking powder. Also pancake making time was about 2:00 minutes a side generally, and I found that unless I was careful, because the pancakes were so thick, the centers weren't done when the outsides were browned. This could be my stovetop, but it was on a very low flame. Anyway, I might consider thinning them out a bit, for that reason and because another person who ate them thought they were a shade too thick.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
and now i have a huge amount of fried rice leftovers which is a problem i don't mind
and now i know how to make fried rice
i cooked at a thai restaurant for a few years; but, i can't really fathom what you could be referencing. i did mostly stir-fry stuff, though. as for curries, we just had pastes. i've made a few at home and that's how i've done it as well. curry paste + coconut milk + meats/veggies = meal with rice.
I'm always interested in learning to cook more Thai food.
My favorite dishes all come from the sea, with the exception being the dish i previously shared on here. I eat a large amount of large fish and actually eat an amount that is considered unhealthy due to the possible mercury levels in them. Because of this I have to at times revert to other aquatic life that is rich in flavor and low in toxic metals so that I don't poison my self. That said, I likely have enough mercury in me that I would not be edible so sorry Mr. Fuzzbutt, eat a seal instead.
One dish I really enjoy that is low in mercury is Enchiladas Del Mar, or Shrimp, Crab, and Scallop Enchiladas! This is what I had for dinner this evening and I thought it would be a nice dish to share with all of you. Hopefully you are able to find fresh shrimp and scallops where you live. Despite living in land locked Tulsa, OK we have a VERY nice fish market here that has an excellent choice of fresh meat.
Chimera's Enchilada Del Mar
(this recipe is for 6 servings)
Here is what you will need:
½ lb tomatillo , husks removed
1 tablespoon olive oil
12 large shrimp , uncooked, peeled & deveined
¼ cup shallot , minced
1 garlic clove , minced
6 ounces bay scallops , side muscle removed
¼ cup dry white wine
1 1⁄3; cups heavy whipping cream
1 lb fresh lump crabmeat
salt & pepper
12 corn tortillas
3 ½ cups mozzarella cheese , coarsely grated (apprx 14 oz)
6 ounces soft fresh goat cheese , crumbled
1 avocado , peeled, pit removed, cut lengthwise into 1/3-inch slices
6 tablespoons fresh cilantro , chopped
2 cups salsa (If you want a good recipe for salsa, I can provide you with one.)
(Optional) 2 fresh tomatoes
Here is how to make it:
1.) Char the tomatillos over a gas flame or in the broiler until blackened in spots.
2.) Transfer tomatillos to a blender & process to a coarse puree, set aside.
3.) Heat oil in a large skillet, add shrimp & shallot, saute 1 1/2 minutes & add garlic.
4.) Stir 30 seconds.
5.) Add scallops & wine, cook until the wine has almost evaporated apprx 2 minutes.
6.) Transfer shrimp mixture to a bowl.
7.) Add cream & tomatillo puree to the skillet, simmer until the mixture thickens and measures 1 2/3 cups apprx 10 minutes.
8.) Add crabmeat & shrimp mixture to the sauce in the skillet.
9.) Season with salt & pepper.
10.) Preheat oven to 425°F.
11.) Heat a griddle or skillet over medium high heat.
12.) Warm each tortilla on both sides until pliable about 30 seconds each side.
13.) Spread tortillas out on a work surface and top each with 1/4 cup of the Oaxacan cheese (reserve 1/2 cup) & sprinkle with all the goat cheese.
14.) Roll each tortilla & place seam side down in a 13"x9"x2" baking dish.
15.) Spoon the warm seafood sauce over the tortillas.
16.) Sprinkle with the remaining 1/2 cup of cheese (Oaxacan). (If you like fresh tomatoes you can dice them and add them in here. I left them out since I do not like tomatoes much.)
17.) Bake enchiladas until heated through apprx 10 minutes, Cheese shouls be melted.
18.) Top with avocado slices & cilantro or for a bit of a non-traditional mix-up, use mango chutney on top.
19.) Serve Salsa as a side dish. (PRO TIP: If you are making your own salsa, it can be made up to an hour ahead of the enchiladas. Once it is ready, let it stand at room temperature. It may take a little longer than 10 minutes to heat through. If you are using mango chutney, you will want to not use a tomato based salsa.)
Next time I will treat you to my fish kabob or grilled tuna recipe!
Or when people advocate solving the problems with the global fishing industry by cutting back significantly on the variety and amount of fish we consume, and next thing are interviewed for their favorite seafood recipes.
I know it is a little irrational of me but I can't help it.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
Less snide answer: while mercury levels are important to watch in your own consumption habits, selecting seafood based on how responsibly they are raised or fished, and how healthy the sourced populations are, is the best possible thing you can do. Barring giving it up all together.
"Sandra has a good solid anti-murderer vibe. My skin felt very secure and sufficiently attached to my body when I met her. Also my organs." HAIL SATAN
@Stale
I had mostly the same results, and they cooked up about the same as most other pancakes with extras mixed in. They weren't fluffly like a plain pancake, but that's not really the goal, is it? The one negative I had was a slightly powdery or gritty mouth feel, which I attributed to the corn starch. I was planning to cut it back and try a different batch with only 1/4 cup instead of the 1/3, but I was low on some of the ingredients. I did press down slightly on the centers after flipping, so I didn't run into the same thickness/doneness issue LS did. It might be worth a line in the recipe, or not.
As an added note, I stored one of them and ate it the next day, and it seemed to hold up well upon reheating. I tried pieces topped with syrup, with butter, plain, and with nutella. No powdered sugar, but in retrospect, that might have added to the powdery mouth feel. Predictably, the nutella version was fairly amazing. Wholly endorsed by my 3 year old daughter.
Maybe she's referencing the fact that you don't make real Thai curry with a paste?
I mean, I don't deny that you can do better if you make your own curry paste and can get all the right ingredients, but that definitely doesn't mean you can't buy pretty good pastes.
K whoa buddy. The dude said that he used to work at a thai place and didn't know what Muse was talking about when she said you could assemble a list of things to throw together and end up with curry. I'm saying that yes, it's possible to make curry without a paste and it's silly to say what he did. I never said that I didn't know how to cook thai, I said that I'd like to hear what people who are good at it have to say because I am not one of those people. Big difference.