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08-17-2016, 02:36 PM #2711Senior Member
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Faux aged beef - White beans w rosemary and lemon - pickled green beans.
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08-18-2016, 08:47 PM #2712Senior Member
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I don't eat it much anymore since we stopped raising sheep years ago. Even then we didn't eat much lamb because it was worth a lot more than mutton. We sold the lamb and ate the mutton.
Originally Posted by TheGeek
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08-18-2016, 09:07 PM #2713Fizzy Laces Connoisseur
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I've never tried mutton. Never see it here in the shops. Might go online. Originally Posted by 32t
Geek
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08-18-2016, 09:28 PM #2714Senior Member
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I love lamb, but my father doesn't so we didn't have it too often growing up. I think that cows are just more popular for farmers to grow. What is more popular becomes cheaper and easier to get. That makes people a little more unaccustomed to the taste. Originally Posted by TheGeek
I think I might have to make some this weekend. Time to look at Alton Brown's recipes...
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08-18-2016, 09:49 PM #2715Senior Member
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Read posts 1310 to 1336. [give or take a few posts] Originally Posted by TheGeek
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08-19-2016, 02:55 PM #2716Senior Member
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It takes a full ten to twelve days to make but these candied orange peels will be making my seasonal gingerbread really delicious. They are also delicious dried and dipped in bitter chocolate alongside a strong cup of coffee.
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08-19-2016, 05:50 PM #2717Senior Member
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Croissants for breakfast tomorrow.
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The Following User Says Thank You to OCDshaver For This Useful Post:
xiaotuzi (08-19-2016)
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08-19-2016, 06:33 PM #2718Senior Member
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Those look delicious
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The Following User Says Thank You to xiaotuzi For This Useful Post:
OCDshaver (08-19-2016)
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08-20-2016, 01:35 AM #2719Senior Member
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The troll asks who burnt the bagels!
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08-20-2016, 02:40 AM #2720
It's this time of the year again - soft shell lobsters! Which means today's dinner was not debatable
Lobster rolls and they deserved a bottle of the nicer Chablis - yummy!!!
I usually get one of the artisan french breads for such things, rather than regular rolls, and toast it on the skillet which makes it pretty much impossible to have it sub-style; they end up open-faced sandwich kinda thing.
My lobster was the smaller (1.3lb rather than 1.5) but the edges of the shell were blue. I know blue lobsters are pretty rare, but it's the first time I actually see some of that. Now I wish I'd have taken a picture, but the water was boiling and she was wiggling her swimmerets in anticipation so I just dumped her in
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