Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Jim, Mar 9, 2011.
Cool Michi ... & I thought I was the only one silly enough to use my time/energy on laminated dough for a desert! Nicely done!
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:
There are lots of nice ideas on that channel, highly recommended!
First time doing sous vide salmon. Teriyaki salmon bowl with carrot, cucumber, avocado, fiddleheads, tomato, scallions with rice.
Great colour, looks beautiful!
Thanks. Was trying to make it look very colorful. The template recipe I was following was very green
Looks more like a sandwich to me.
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.
Appetiser with dragonfruit, cucumber rolls with a yoghurt, feta, olive, and sun-dried tomato filling, and gravlax.
Teriyaki salmon with rice and assorted vegetables.
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.
A simple Greek inspired dinner.
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 )
I love lamb ribs !
Wish I discovered them years ago... Not a common cut overhere
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.
When the seafood counter at the grocery store has fresh, locally caught scallops, you buy them.
3 ingredient scallops, spicy cabbage, and coconut rice.
A colleague of mine from South Africa orders lamb breast from a butcher--different than ribs, but amazing nonetheless.
... Mad skills up in here...
Lamb ribs?! Wow. I’m gonna call my butcher.
My salmon grain bowl.
Brown rice, edamame, kimchee, braised mushrooms, lightly dressed salad and sautéed squash.
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:
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.
Another attempt at making pizza.
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.
US lamb is best in the world no comparison. Try it out...
@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.
I cannot find it here, so I can only judge what I have access to.
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.
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!
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