[Ah, c'est clair(e) mon commissaire, you mean like a Francois Holland-aise or a Nicolas Sar-CON-Si]
My last try at salsa - I find that the mass ratio of tomatoes to onions should be between 5:1 and 10:1 for best results. This one probably could have used a bit more jalapeno... Strange how variable they are, some are "meh" and some are "wow". I prefer habanero flavor, but those go from "wow" to "oww" 😉
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Sir-concit ? is a little Guillautine... Most important is being to stay ...circonspect ! ( Sir, quand le con s'pet, all is good !)
This Holland-hease has a Royale, which is particular for a socialist Demo👎crate ! (btw he is always in demo mode to create, but does Nothing at all ! He is the At all Oh Yeah Come Any)
He is himself a specialist of the brake seat !
This Holland-hease has a Royale, which is particular for a socialist Demo👎crate ! (btw he is always in demo mode to create, but does Nothing at all ! He is the At all Oh Yeah Come Any)
He is himself a specialist of the brake seat !
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Is it Parsley or Coriander ?
Oh I give my spirit (the rest of it) for true fresch tomatoes (good spicies as many bads) and fresh coriander with a little fresh Pepper on it and salt flower !
It had better be coriander leaf (cilantro is the more common US name).
Have you tried adding things like New Mexico green chiles in addition to or in lieu of the jalapenos?
Have you tried adding things like New Mexico green chiles in addition to or in lieu of the jalapenos?
It seems a local highly regarded farm is having a special on butterflied leg of lamb in a combo pack with 6 loin chops and 2 pounds ground meat.
This is through a barter agency. I find they bring in business that we then charge 2/3 cash 1/3 barter coin. So have amassed a bit of coin. This package will cost me $12.20 actual money.
So the problem is how many packages to order?
This is through a barter agency. I find they bring in business that we then charge 2/3 cash 1/3 barter coin. So have amassed a bit of coin. This package will cost me $12.20 actual money.
So the problem is how many packages to order?
How much lamb do you eat? Do you trust the ground enough to do raw kibbeh? I went into my local COSTCO and asked if I could buy a whole box of Australian saddles not cut down and trimmed and the butcher said only if it had a SKU that they could scan at the register. Luckily it did and I got a pile of racks and chops at 40 cents on the dollar.
I have never been fond of the frozen Australian product compared to fresh local lamb, though I guess for the right price I could be happy with it. Ed's deal sounds much more intriguing. If noI kibbe then lamb burgers. The leg can either be reconstructed (fill the volume where the bone was with something nice involving lots of garlic, herbs, and either sausage meat or the ground lamb) and roasted or cut up for a variety of uses.
In the US we call the foliage cilantro and the seed coriander 😉
This was:
3 roma tomatoes
1/2 of a medium onion ~tennis ball size
roughly 50-100ml cilantro leaf (before chopping)
1 garlic clove - this particular one was quite large and fairly mild
1 jalapeno
sea salt
lemon juice (lime is better, but we use what we have 😉 )
I usually stir, then cover and let sit for a few minutes and stir again before serving. If you use too much salt, the tomatoes will lose more juice. If refrigerated it tastes ok for a day or two, but the garlic gets stronger and stronger so if you make it ahead use a bit less.
Not sure if I have ever had New Mexico chiles. I am not generally a fan of green chile flavor, actually, but these were all the store had. The habaneros I get at the local Cub Foods are usually pretty anemic, but I love their floral flavor.
A friend's father gave me a potato chip bag sized package of dried chile arbol and they were fantastic - a kind of lighting-fast heat that fades quickly, unlike the habanero which is a slow, building burn. The arbol weren't for salsa, but I put them (ground mostly) on everything - eggs, pizza, a dash on pork shops and on roasted potatoes, in soup and chili, etc... Now that the arbols are gone I mostly use sriracha for that.
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Australian is usually grass fed all the way. Results in more of a gamey taste. Locally final fattening is with grain. Also the local lambs are a bit bigger with more fat.
I usually use fatty ground lamb mixed with beef for hamburgers. But it also makes a nice spiced bit for accent in other dishes.
Although some folks will grill butterflied meat I prefer to spice and tie back into a roll and then use a moderately low controlled temperature and insert a probe to show when it reaches about 135F.
Yes spiced ground lamb can even be used for a filling.
For some reason I am thinking of getting five assortments. That should be around 80-90 pounds. Enough for a family weekend. And of course enough to give a large bit to my secretary whose mother every so often goes to the farm to pick out the lambs herself.
Scott, I don't eat pork. A bit of chicken, more beef and lamb when good stuff is available. Amazing how little is in most supermarkets.
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I have no idea what our local Northumberland lamb eats when it's not being eaten by coyotes, but tastes f****** good. The local Lebanese and Greek populations have no complaints.
Lucky you, that's a big family. What with a handful of vegetarians, if I gathered all of my family that live within 100 mile radius we might need 5 pounds of that.
Oh I was going to suggest you leaven your lamb burgers with pork instead of beef, but I guess that's out for you.
Mutton and pork loin are a great combo when grinding. All the flavour at a fraction of the cost.
Also sheep fat has a strong flavour that some people don't like, a bit of pork let's you add some fat to lean lamb to keep it moist without overpowering flavour.
hehe, pork loin is what reduces the strong flavour and the fat count. You might actually trim the mutton and add pork fat to the mix depending on what you are doing with your mince.
They're quite wonderful- we usually get a bushel of the Big Jim variety once a year (these are the kind grown as Hatch chiles, but real New Mexicans know to look for chiles from other areas in NM), then my wife roasts, peels, and freezes them. We try to use a mix of the medium hot and extra hot. Skilled cooks can blend chile types so that you get an even burn, back to front, with a good persistence.
Let me know if you're down our way, we'll initiate you into the cult.
(actually, the naming originally was derived by the color composition : yella and red)
"Balanced Australia Day Diet....A Few Nice Juicy Lamb Chops And Beer..." 0:30
Commercial: Don't be Un-Australian... Eat Lamb
Dan.
Commercial: Don't be Un-Australian... Eat Lamb
Dan.
What is the most eated meat in Aussie ? Is it not pork ? More a country of lambs than beefs ?
Or is it very fusion being near South Asia as well ? (chicken, pork, fisch, beef, etc... in equal quantity ?)
To rephrase it : what is the meat australians most like ?
Or is it very fusion being near South Asia as well ? (chicken, pork, fisch, beef, etc... in equal quantity ?)
To rephrase it : what is the meat australians most like ?