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Old 07-23-2013, 09:14 PM   #31
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Made a large salad and served it with tuna and feta and a creamy, homemade dressing. We had goat ice cream for dessert. It was vanilla. It was pretty good.
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Old 07-23-2013, 09:16 PM   #32
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Copious amounts... nothing but butter. Drenched and dripping. lol

I mentioned about booking the flight over?
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Old 07-23-2013, 09:21 PM   #33
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What's not to like about lamb?? (Why don't you like it?) I am dead surprised!
My mother was a good cook, but there was something about the smell of lamb chops cooking and the texture and taste that I never did like, so I carried that over into adulthood. I don't mind a lamb burger jazzed up with herbs and cheese... on occasion, but I have no inclination to foray into cooking lamb, no matter how good those pics of rack of lamb looks. I never ate goat either.
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Old 07-23-2013, 09:21 PM   #34
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Made a large salad and served it with tuna and feta and a creamy, homemade dressing. We had goat ice cream for dessert. It was vanilla. It was pretty good.
That all sounded delicious TL! (Tuna and feta - lovely!) What was the dressing made with?
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Old 07-23-2013, 09:22 PM   #35
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More super fresh corn. Mind you, maybe it was on the roadside stand for weeks, getting covered in exhaust fumes....
I'm dieing for the corn to be ready in the field garden...I start the pot before I go out (years ago, I had a landlord from Holland who grew sweet corn in the field next to the house I rented--he told me to put milk or cream in the water and about a tablespoon of sugar--start the pot, run out to the field, and shuck the corn on the way back to the house). I am a corn-on-the-cob snob--if it takes longer to get back to the house than it the time it takes the water to boil, I don't want to eat it...
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Old 07-23-2013, 09:26 PM   #36
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"Fresh picked" corn? I wonder what that tastes like! My corn comes in a tin or from a freezer bag. I could pay a fortune for a whole corn cobs at the supermarket, but they would hardly be "fresh picked" since we are not exactly awash with cornfields over here.
You don't know what you're missing--perhaps that is a good thing. I am sooooo spoiled when it comes to corn-on-the-cob.

Basically, the older the corn (and when I say that, the longer it has sat from the time picked) the more starch and less "sweetness."
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Old 07-23-2013, 09:26 PM   #37
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My mother was a good cook, but there was something about the smell of lamb chops cooking and the texture and taste that I never did like, so I carried that over into adulthood. I don't mind a lamb burger jazzed up with herbs and cheese... on occasion, but I have no inclination to foray into cooking lamb, no matter how good those pics of rack of lamb looks. I never ate goat either.
Oh, that's fair enough P. Food/smell memories are the strongest. (good or bad).

My mum burnt lamb cutlets to a frazzle on a fairly regular basis, but it actually smelt pretty good! She was a terrible cook (so I learnt to cook early). But she was a wonderful mum.
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Old 07-23-2013, 09:30 PM   #38
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Oh, that's fair enough P. Food/smell memories are the strongest. (good or bad).

That's why I don't eat Raisin Bran cereal to this day. We used to get our milk delivered when I was a kid and often it was sour... and often I would be the one who found this out in the morning I still associate Raisin Bran with sour milk.

My mum burnt lamb cutlets to a frazzle on a fairly regular basis, but it actually smelt pretty good! She was a terrible cook (so I learnt to cook early). But she was a wonderful mum.
Some say burnt, others caramelized
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Old 07-23-2013, 09:34 PM   #39
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Some say burnt, others caramelized
No, my mother martyred the poor things!

Also, raisins are horrible. Just saying.

Sour milk is disgusting too. But sour cream is marvellous and yoghurt is actually okay too... where do you stand on these???
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Old 07-23-2013, 09:36 PM   #40
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That all sounded delicious TL! (Tuna and feta - lovely!) What was the dressing made with?
It's my quick creamy dressing: Equal parts sour cream or yogourt and mayo, some apple cider vinegar, a good "glug" of fish sauce, a bunch of garlic powder and onion powder. Whisk until smooth.

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I'm dieing for the corn to be ready in the field garden...I start the pot before I go out (years ago, I had a landlord from Holland who grew sweet corn in the field next to the house I rented--he told me to put milk or cream in the water and about a tablespoon of sugar--start the pot, run out to the field, and shuck the corn on the way back to the house). I am a corn-on-the-cob snob--if it takes longer to get back to the house than it the time it takes the water to boil, I don't want to eat it...
I was told that one should build a fire in the corn field, boil the water, and then bend the stalk over the water until the ear is in the water.
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