I don't know, maybe I have my ends mixed up. Lamb is traditionally more accessible here than beef, with pork a distant third. It's never frozen and always less than a year old. Farmers make a point of avoiding having them run.
If you mean the leaf then some of the world refers to that as cilantro and yes, cilantro is a great start to a relish.
I wouldn't add the mint myself, it's not my flavour.
I believe you are thinking of leg-of'-lamb which is quite meaty and comes from the rear leg. It often includes the shank and hip, depending on the butcher.
Does anyone else like these things?
Oriental noodles courtesy of our local Thailand shop in Elm Grove, Portsmouth, UK?
Every packet a complete surprise, though usually loaded with Garlic and Oil and Chilli.
I usually add an egg in the the final 2 minute cooking stage:
Quick and Easy, IMO. What's not to like?
Oriental noodles courtesy of our local Thailand shop in Elm Grove, Portsmouth, UK?
Every packet a complete surprise, though usually loaded with Garlic and Oil and Chilli.
I usually add an egg in the the final 2 minute cooking stage:
Quick and Easy, IMO. What's not to like?
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Look up Foo Yong...
And Thai cooking uses a lot of peanuts, and fish / oyster sauces. try those, can be strong smelling.
Enjoy.
We used to add excess water to instant noodles, almost soup style, add Tabasco, and dip toast in it.
College days...
And Thai cooking uses a lot of peanuts, and fish / oyster sauces. try those, can be strong smelling.
Enjoy.
We used to add excess water to instant noodles, almost soup style, add Tabasco, and dip toast in it.
College days...
There is a Chinese restaurant I know to be authentic which is a few hours away and I don't often get the chance to visit. Otherwise, ordinarily I don't react well to the sauce that comes with a Chinese omelette, especially as it gets cold. The omelette itself is fine. Here it's usually served with chips.
This was an interesting complement to "skirt steak", mentioned by Jacques Pepin -- I cook skirt steak in a Lodge pan...after the steak is done, sweat finely chopped mushrooms or onion in the remaining fat. When they are softened add a bit of water to deglaze and this confection:
3 or 4 garlic cloves and 4 anchovy filets, chopped fine
zest of a lime or lemon
juice of a half lime or lemon
reduce, and serve over the main course.
3 or 4 garlic cloves and 4 anchovy filets, chopped fine
zest of a lime or lemon
juice of a half lime or lemon
reduce, and serve over the main course.
Since I am as bored as one can get from being in five day isolation, I gathered up enough energy to open that 100 oz can of tomato sauce and make some pizza sauce. As anyone knows, tastes vary but there are certain items that must appear in your sauce if you want it to taste like pizza sauce. And by pizza sauce, I mean the tomato version you are used to at your local take-out here in NA.
Tomato sauce
Italian seasoning
Fennel seed
Garlic
Onion
Paprika
Sage
Citric acid
Salt
Amounts are up to you. Just remember, when you're salting, hold off a bit as many ingredients also are salted and nothing worse than a salty pizza.
Beyond that it's up to you and it takes time to get the right balance. I tend to go a little wild.
I like to pre-moisten the dry ingredients for a few minutes. Put them on a pan and hit them with the plant mister then leave for five minutes.
Mix everything together in your stand mixer on low for five minutes. Let sit.
Take your dog for a walk and be gone for at least an hour.
Mix again for a couple minutes and taste.
Adjust as needed, taste again and bottle.
For example, with Italian seasoning I would be using a good half cup. Fennel same. The others, try what you like. I don't use fresh as I don't see the need nor the value. Dry is fine.
Time for a dog walk.
Tomato sauce
Italian seasoning
Fennel seed
Garlic
Onion
Paprika
Sage
Citric acid
Salt
Amounts are up to you. Just remember, when you're salting, hold off a bit as many ingredients also are salted and nothing worse than a salty pizza.
Beyond that it's up to you and it takes time to get the right balance. I tend to go a little wild.
I like to pre-moisten the dry ingredients for a few minutes. Put them on a pan and hit them with the plant mister then leave for five minutes.
Mix everything together in your stand mixer on low for five minutes. Let sit.
Take your dog for a walk and be gone for at least an hour.
Mix again for a couple minutes and taste.
Adjust as needed, taste again and bottle.
For example, with Italian seasoning I would be using a good half cup. Fennel same. The others, try what you like. I don't use fresh as I don't see the need nor the value. Dry is fine.
Time for a dog walk.
Cal,
It is so nice your dog is able to accommodate you, when you need to take a walk! I trust these days you carry or otherwise supply some water for such a faithful companion.
It is so nice your dog is able to accommodate you, when you need to take a walk! I trust these days you carry or otherwise supply some water for such a faithful companion.
Try adding oregano and black pepper.
Roll the dry fennel with a rolling pin, just enough to break it up.
You can dry roast the fennel on a thick plate or wok, enough to release the aroma, then add to the pizza sauce.
Roll the dry fennel with a rolling pin, just enough to break it up.
You can dry roast the fennel on a thick plate or wok, enough to release the aroma, then add to the pizza sauce.
What I should have said was: Fennel dry roasted in a fry pan then ground fine in a spice mill.
Oregano was already part of the Italian spice mix.
I was waiting for you.
TBH, I wasn't happy yet. I have now cooked it to meld the flavours better and then put it in my 'Cal's A/C dinghy' to cool it and help warm the water a bit.
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yah, not gonna go there…..Some things are jus too wrong for comment! 😉
i usually get that extra flavour meld from overnight refrigeration…..but whatever floats yer dinghy! 🤣
i usually get that extra flavour meld from overnight refrigeration…..but whatever floats yer dinghy! 🤣
Made grape jelly with the muscadine grapes that were planted not even 2 years ago, got 21 lbs of grapes which yielded 16 pints…..i was shocked at the yield for such young plants, next year maybe ill have enough to make wine (need 10 gallons grapes about 60lbs for enough to sufficiently fill a 6 gallon carboy.)
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