Whats cooking? **** Making something fine and fancy?** Just plain good? Show us!

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.

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  1. May 8, 2019 #3901

    Michi

    Michi

    Michi

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    Drool!
     
  2. May 8, 2019 #3902

    MontezumaBoy

    MontezumaBoy

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    Cool Michi ... & I thought I was the only one silly enough to use my time/energy on laminated dough for a desert! Nicely done!
     
  3. May 8, 2019 #3903

    Michi

    Michi

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    Thank you! To be honest, that was the first time I ever baked anything, other than a cake from a "just add water" packet about 25 years ago. Somehow, baking is something I never got interested in (and I don't have much of a sweet tooth).

    But the Kuign-amman looked just too interesting to not try. I stumbled over it while looking at some other things on chef John's channel. This is the recipe:

    https://foodwishes.blogspot.com/2019/03/kouign-amann-yas-queen.html

    There are lots of nice ideas on that channel, highly recommended!
     
  4. May 9, 2019 #3904

    esoo

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    20190508_194343.jpg
    First time doing sous vide salmon. Teriyaki salmon bowl with carrot, cucumber, avocado, fiddleheads, tomato, scallions with rice.
     
  5. May 9, 2019 #3905

    Michi

    Michi

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    Great colour, looks beautiful! :)
     
  6. May 9, 2019 #3906

    esoo

    esoo

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    Thanks. Was trying to make it look very colorful. The template recipe I was following was very green
     
  7. May 10, 2019 #3907

    Xenif

    Xenif

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    Burgfection _20190510_134753.jpeg
     
  8. May 10, 2019 #3908

    DamageInc

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    Looks more like a sandwich to me.
     
  9. May 10, 2019 #3909

    Michi

    Michi

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    Sandfection, then ;)
     
  10. May 10, 2019 #3910

    Xenif

    Xenif

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    Though it is arguable, Louis' Lunch in New Heaven, CT, USA, claims to be the first place to sell what we know of as a hamburger today around 1895. They serve it on toasted white bread. And you know whats crazy, Louis was from Denmark.
     
  11. May 12, 2019 #3911

    Michi

    Michi

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    Appetiser with dragonfruit, cucumber rolls with a yoghurt, feta, olive, and sun-dried tomato filling, and gravlax.
    IMG_2843.JPG
     
  12. May 12, 2019 #3912

    Michi

    Michi

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    Teriyaki salmon with rice and assorted vegetables.
    IMG_2812.JPG
     
  13. May 12, 2019 #3913

    JustinP

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    Just a humble cheesesteak fore me :). Sliced rib-eye, crispy caramelized onions, sauteed mushrooms and fried green and red peppers. Topped with a cheese sauce made with Provolone, Jack and Parmigiano-Reggiano.

    cheesesteak.jpg
     
  14. May 12, 2019 #3914

    riba

    riba

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    A simple Greek inspired dinner.

    [​IMG]

    [​IMG]
    Lamb spareribs were a first, turned out to be a winner. Perfect to celebrate being married for 6 years (along with two dozens of oysters ;) )
     
    Last edited: May 12, 2019
  15. May 12, 2019 #3915

    Xenif

    Xenif

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    I love lamb ribs !
     
  16. May 12, 2019 #3916

    riba

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    Wish I discovered them years ago... Not a common cut overhere
     
  17. May 12, 2019 #3917

    lowercasebill

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    I don't think they are common anywhere.. from what I have been able to gather, the butchers take them home. I have only seen/had them once. N.E. USA.
     
  18. May 14, 2019 #3918

    AT5760

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    When the seafood counter at the grocery store has fresh, locally caught scallops, you buy them.

    3 ingredient scallops, spicy cabbage, and coconut rice.

    481C0435-10D6-4E85-99C3-4F61971BB9AB.jpeg
     
  19. May 14, 2019 #3919

    ACHiPo

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    A colleague of mine from South Africa orders lamb breast from a butcher--different than ribs, but amazing nonetheless.
     
  20. May 14, 2019 #3920

    Luftmensch

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    You guys...

    ... Mad skills up in here...
     
  21. May 14, 2019 #3921

    boomchakabowwow

    boomchakabowwow

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    Lamb ribs?! Wow. I’m gonna call my butcher.
     
  22. May 15, 2019 #3922

    boomchakabowwow

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    E8B1A04F-1002-4CDB-8820-A862FB35E525.jpeg My salmon grain bowl.

    Brown rice, edamame, kimchee, braised mushrooms, lightly dressed salad and sautéed squash.
     
  23. May 15, 2019 #3923

    gstriftos

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    Tasty!
    Being in one of the countries (Greece) that has one of the highest consumption (per capita) in lamb meat my 2 cents:
    Lamb is good, hogget (if I can translate correctly it is lamb 12-18 months of age) is better but the best is mutton (or sheep over 18 months old). Best in the essence of more ..meatier if I can describe it correctly. The best cut is chump (as shown in wiki photo) being the more balanced one in terms of fat to meat ratio:

    https://en.wikipedia.org/wiki/Lamb_and_mutton#/media/File:British_Lamb_Cuts.svg

    The negative side is the older the animal the harder is the meat but there are tips and tricks to overcome that (marinate overnight in kiwi or onion tenderizes the meat).
    We have numerous recipes for lamb, from bbq to roasted to stew (3-4 variations only for stew and from different cuts).

    I know most of the world is taken by storm by dry aged beef but a meat aficionado should definitely taste dry aged mutton. It is an umami punch.
    No scratch that. It has a caveman punch (I can easily eat around 1kg to 1.5kg of normal mutton, dry aged is seriously more robust, never being able to go over 500gr).

    I will try to post some recipes but my culinary English are not on par with the majority of you so I might need your help.

    Interesting fact: UK and New Zealand have some of the tastier lamb in the world (I prefer New Zealand's to UK). Worst one I ever tried was from South Africa. Meaty animal, lots of fat but tasteless.
    Interesting fact No2: Goat is a very delicate meat, a superb alternative to the ones who find lamb taste odd.
     
    Last edited: May 15, 2019
  24. May 15, 2019 #3924

    Lars

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    Another attempt at making pizza.

    IMG_0030.jpg
     
  25. May 16, 2019 #3925

    Bert2368

    Bert2368

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    Lamb is usually outstanding in my experience. Forget the mint sauce, Garlic!

    I have had young goat (cabrita) a couple of different places.

    It has varied from excellent in taste & texture (Bonaire, Dutch Caribean) to rank and awful (Mexican restaurant, Minneapolis, MN USA, FEH!!!) to just edible but not special (Liu Yang, Szechuan, China).

    I also love crottled greeps, if they are properly vimmy.

    https://www.google.com/amp/s/www.urbandictionary.com/define.php?term=crottled+greeps&=true
     
    Last edited: May 16, 2019
  26. May 16, 2019 #3926

    orangehero

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    US lamb is best in the world no comparison. Try it out...
     
  27. May 16, 2019 #3927

    gstriftos

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    @Bert2368 problem with goat is that in most countries they do not know how to correctly treat (cook or roast) the animal. Anything past medium rare destroys it; being a meat with little inter muscular fat makes it kind of flavorless even if medium. I too have had goat in China (Shenzhen) which was from acceptable to horrid, Mexican restaurants in Greece are at best mediocre and I have a feeling that apart from Balkan countries only middle eastern's have the know how of goat meat (which I think it is logical being a part of their diet).
    What I find really weird is the fact that French also are somehow unaware of how to treat goat despite the fact they make superb goat cheeses.
     
  28. May 16, 2019 #3928

    gstriftos

    gstriftos

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    I cannot find it here, so I can only judge what I have access to.
     
  29. May 16, 2019 #3929

    Bert2368

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    Every time I have bought lamb in USA, it was marked "Product of New Zealand"?!

    There was a hobby farm with sheep raised for wool across the street from where I grew up in WI. Lot of lambs. Which, AFAIK, never got slaughtered. I played with the owner's son, saw lambing time more than once and shearing. They ate a lot of ox tail stew... Gave our family pheasant shot on their farm sometimes, but never lamb.
     
    Last edited: May 16, 2019
  30. May 16, 2019 #3930

    rickbern

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    Yeah, that’s what they sell at Costco and Trader Joe’s, it’s very different from the us lamb you get at a butcher. I get trimmed bone in legs that are about ten pounds/4.5 kg and rib racks that are maybe 2.5lbs/1 kg. The nz rib rack barely busts a pound.

    I far prefer the butcher shop products to the no doubt frozen, imported nz lamb.

    I think the sheep raised for wool are no longer lamb, but become mutton, which is fairly strong tasting. IIRC, the males are slaughtered early for meat and the females live to maturity so they grow wool and reproduce.

    This is coming from a New Yorker who honeymooned in nz 35 years ago, I may be completely wrong!
     
    Last edited: May 16, 2019

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