- Lamb shoulder blade chops - 3 Updates
- ping: Julie - 4 Updates
- Bean sprouts - 1 Update
- Saturday, 2-23, dinner - 1 Update
- I threw out all the Chocolate Covered Cherries! 2 months out! - 1 Update
- The best breakfast ever - 1 Update
| "cshenk" <cshenk1@cox.net>: Feb 24 01:39PM -0600 > > patio. The problem will be the 60 mph plus winds. > > I am keeping my fingers crossed that I don't lose any trees. > Lamb shoulder chops are not good candidates for the BBQ. I've never tried them that way but from the looks of them, I think you are right. JUst not the right cut. We pretty much settled on a sort of curry gravy base and long slow simmer as works best for us. Generally 2 cups brown gravy mix and 3.5 of water than 3 TB rogan Josh and maybe some yellow curry blend of a medium or mild nature. Add a little water to make a paste then whisk in the rest of the water and set to a low simmer with 1.5lbs lamb shoulder. Takes about 1.5 hours to be meat perfect. |
| "cshenk" <cshenk1@cox.net>: Feb 24 01:42PM -0600 jmcquown wrote: > It does look like it's going to rain this afternoon. Fortunately, > cooking outdoors is not a requirement. :) > Jill Looks like your cuts are thicker than sold here but ours are 3.98-4.97lb (sales variation). |
| "cshenk" <cshenk1@cox.net>: Feb 24 01:51PM -0600 jmcquown wrote: > I get that, Janet! I wasn't criticizing how you would cook them nor > did I think you were telling me what to do. > Jill Until I saw the picture I was thinking grilling wouldn't be optimal but the picture shows your market has a thicker cut so let me know how it works if you try some of the other pieces that way later? THe ones here are about 1/2 that thick (best guess from snapshot). We get 5-6 cuts in a pack of 1.25-1.5lbs. |
| lucretiaborgia@fl.it: Feb 24 03:37PM -0400 On Sun, 24 Feb 2019 15:13:26 -0000 (UTC), Jinx the Minx >the link but sadly I can't find it. I'm stuck at home with nasty shingles, >and baking bread is a good spirit mender. I thought I'd give your recipe a >go. Hope you improve soon, very nasty. |
| U.S. Janet B. <JB@nospam.com>: Feb 24 12:43PM -0700 On Sun, 24 Feb 2019 15:13:26 -0000 (UTC), Jinx the Minx >the link but sadly I can't find it. I'm stuck at home with nasty shingles, >and baking bread is a good spirit mender. I thought I'd give your recipe a >go. I'm sorry to hear about your tangle with shingles. I hope you have a mild case. I just read an article yesterday that said the new shingles vaccine is in short supply and people are on a waiting list for it. I just walked in for my initial vaccine last year and got my shot right then. I did have to be signed up for the second shot. So if any of you are thinking of getting the vaccine make plans to get in line now. Janet US |
| dsi1 <dsi123@hawaiiantel.net>: Feb 24 11:47AM -0800 On Sunday, February 24, 2019 at 5:13:30 AM UTC-10, Jinx the Minx wrote: > the link but sadly I can't find it. I'm stuck at home with nasty shingles, > and baking bread is a good spirit mender. I thought I'd give your recipe a > go. https://www.tasteofhome.com/recipes/caraway-seed-rye-bread/ |
| Dave Smith <adavid.smith@sympatico.ca>: Feb 24 02:52PM -0500 On 2019-02-24 2:43 p.m., U.S. Janet B. wrote: > walked in for my initial vaccine last year and got my shot right then. > I did have to be signed up for the second shot. So if any of you are > thinking of getting the vaccine make plans to get in line now. I had the shingles vaccine a year or two ago. I am in the age group that gets them for free here. That was the old vaccine that is apparently not terrible effective. I recently checked into the newer, more effective vaccine and I am eligible for that one. They charge about $25 for it. I have known several people who have had it and it is definitely worth the small cost. |
| U.S. Janet B. <JB@nospam.com>: Feb 24 12:49PM -0700 On Sun, 24 Feb 2019 19:24:12 -0000, "Ophelia" <OphElsnore@gmail.com> wrote: >== >Yes, I have always added them to sauces, stir fry etc. They would be safe >then, yes? yes |
| U.S. Janet B. <JB@nospam.com>: Feb 24 12:48PM -0700 On Sun, 24 Feb 2019 19:08:15 -0000, "Ophelia" <OphElsnore@gmail.com> wrote: >Christmas and birthday present.' >== >Huh my birthday is in November ... guess what ... no . . . they lumped your birthday with Christmas? There oughta be a law against that. |
| Dave Smith <adavid.smith@sympatico.ca>: Feb 24 09:55AM -0500 > How environmentally unfriendly having them snail mail anything > needlessly. The paper, the staff, the mail truck ...it goes on and > on! OTOH, it means jobs for people, and people who can handle your problems when you have to call them about something. |
| U.S. Janet B. <JB@nospam.com>: Feb 24 12:36PM -0700 On Sun, 24 Feb 2019 13:28:34 -0500, jmcquown <j_mcquown@comcast.net> wrote: snip >nicely melted and sort of browned on top. >Doesn't take days to do. And it's very tasty! >Jill and, all of us have been able to do this stuff since we were in grade school. I did the skillet breakfast for dinner the night before last. Bacon grease, sliced raw potatoes, onions, bell peppers, mushrooms, bacon, scrambled eggs and either green onions/parsley. Oooh, and I used my mandolin! Janet US |
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