Always have crackers, sliced sausage and cheese for a snack for the wee ones in case I am running behind.
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hehe.
I was hearing about the bad side of stuffing a bird. Now while I don't anymore either, if you do, you can rid yourself of some of the disappointments with one of these. 🙂 They're really quite good.
https://www.amazon.ca/Look-Oven-Bag...ocphy=9060807&hvtargid=pla-823366177182&psc=1
I was hearing about the bad side of stuffing a bird. Now while I don't anymore either, if you do, you can rid yourself of some of the disappointments with one of these. 🙂 They're really quite good.
https://www.amazon.ca/Look-Oven-Bag...ocphy=9060807&hvtargid=pla-823366177182&psc=1
They're good even without the stuffing !
No disappointment for me , cause I like moist .
( Moistest is the Jamaican way ( cut the bird
into pieces ( as if to fry a chicken ) ) Then braise
it in gravy ......
No disappointment for me , cause I like moist .
( Moistest is the Jamaican way ( cut the bird
into pieces ( as if to fry a chicken ) ) Then braise
it in gravy ......
I don't like stuffing in a bird. It ends up too soggy. I have about another hour to go on the coals and I will put the birds in the oven at 225F to finish them. I will go to 165F internal temp, pull them and let them set for 30 minutes before I slice them.
Then into vacuum seal bags and refrigerate or freeze.
Then into vacuum seal bags and refrigerate or freeze.
Lamb eh? That's one meat I've never had in a dumpling/gyoza - but I'd sure be willing to try it!
It's quite different, and has quite a strong flavour. My wife and Daughter don't like the lamb ones, so they had some from the freezer (still home made), more traditional pork and chives, and I think some prawn ones. One of my favourites is pork with finely chopped french beans.
Tony.
Tony.
At one point I overloaded on the gyoza type dumpling. I am slowly recovering from that. It takes a while. Lamb sounds great Tony. That might help my recovery.
