10-19-2007, 06:04 AM | #31 |
in a mood, not cupcake
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Lamb tacos? I never saw them while I was growing up, but it's not unheard of...
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10-19-2007, 06:27 AM | #32 | ||
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Way to hell'n'gone at the bottom of this page is a technique for making Turkish and middle-eastern pastirma, after a good deal of technical stuff about how to dry meat successfully. There's also one for biltong, if you've ever been on safari and Pemmican brand jerky just isn't doing it for you.
Exerpted: Quote:
Other recipes for the spice paste rubbed on the surface of the meat, c-with-cedilla cemen pronounced cheh-men, give fenugreek instead of trefoil seed: Quote:
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10-19-2007, 06:31 AM | #33 |
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Lamb isn't that popular for tacos... generally it's beef, chicken, pork as carnitas (minced, shredded, sometimes fried sometimes stewed) very occasionally maybe goat, but this is preferred stewed, and Baja-style shrimp tacos, with shredded cabbage.
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10-19-2007, 07:37 AM | #34 |
Tool. Not the band - you are one.
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Growing up, we spent a lot of time with the family of a man with whom my father worked. This guy's wife was American-born but her family was from somewhere in the Middle east... I've forgotten now. But we used to eat lamb-burgers at their house all the time. They'd cook them like regular hamburgers, but we ate them in pita bread instead of on buns, and with their home-made yogurt as a condiment rather than ketchup/mustard/etc. They weren't bad... different, but not bad.
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10-19-2007, 08:08 AM | #35 |
Makes some feel uncomfortable
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Imagine the picture if he liked fresh Soilent Green!
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10-19-2007, 09:28 AM | #36 |
polaroid of perfection
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HM usually has some lamb & mint burgers in the freezer. They're okay, but if I am in a burger mood I'm usually craving beef... They're lovely and juicy though, because they're quite thick.
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10-19-2007, 10:17 AM | #37 |
Your Bartender
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True enough, but I guess at least wrt people in other countries eating different animals, it never occurred to me to doubt it. Maybe I'm just too gullible......
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10-19-2007, 03:38 PM | #38 |
why so serious
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I've had roast lamb a few times - loved it. It is very expensive around here though and the roast aren't very big, so either have alot of extras or buy 2.
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10-19-2007, 11:34 PM | #39 |
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A few year back a local tavern had a cajun chef. I made a special request and had lamb jambalaya.
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10-20-2007, 08:59 AM | #40 |
We have to go back, Kate!
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Went to the borough market today and bought, amongst other things, some lamb chops, King Edward spuds,fresh broad beans, still in their pods, a corn cob, fresh broccolli and fresh parsley. Already have the butter and mint sauce in. Good eating tonight:P
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10-20-2007, 11:56 AM | #41 |
Your Bartender
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I'll be over at 7!!
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10-20-2007, 12:24 PM | #42 |
We have to go back, Kate!
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I'll be sure to cook plenty :P
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10-20-2007, 01:39 PM | #43 |
polaroid of perfection
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HM had Hotpot tonight (a lamb stew with vegetables effectively). It did smell good, and was reduced to 70p but I sneakily checked the sleeve before putting it in the recycling bin - I was glad I had my cooked from scratch thick vegetable soup.
First on the ingredients list was water and sundry delights such as modified starch, glucose syrup, molasses and sugar followed. 11g of fat, of which 5g were saturated. (but I will probably gas the cats tonight if they creep under the duvet)
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10-20-2007, 06:54 PM | #44 |
trying hard to be a better person
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I can't imagine buying a stew already cooked. Isn't the idea of a good stew that you can smell it cooking for hours before you get to eat it...meaning that by the time it's cooked the floor is slick with the saliva you've been dribbling all over the place?
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10-24-2007, 12:55 AM | #45 |
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Ali, is there anything else to beef stew Australian style besides ladling it out atop some hotcakes? I had it that way in Perth and concluded the Ozzies had some wild, weird, and wonderful ways with pancakes.
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