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Old 10-22-2012, 05:19 AM   #71
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Does Snip 13 have a new forum nickname?
Looks that way
Actually wanted to use my real name but someone else must have used it already.
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Old 10-22-2012, 06:15 AM   #72
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Nice looking feast, Tax! That lamb looks beautiful.
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Old 10-22-2012, 09:53 AM   #73
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Those sweet potatoes sound great! In South Africa the sweet potatoes have purple skins and the flesh is white and only slightly sweet.
Have you ever had the white ones? Do the orange ones taste different?
I've had some white ones, but they didn't have purple skin. The ones I've had looked more like a regular potato in color and are not as sweet.

We have so many varieties of sweet potatoes in the store where I shop. Probably a half dozen. My favorites are a variety called Garnet, followed by Jewels. There is also a variety called Beauregard, which are very good, though I don't see them as often.
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Old 10-22-2012, 10:14 AM   #74
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I've had some white ones, but they didn't have purple skin. The ones I've had looked more like a regular potato in color and are not as sweet.

We have so many varieties of sweet potatoes in the store where I shop. Probably a half dozen. My favorites are a variety called Garnet, followed by Jewels. There is also a variety called Beauregard, which are very good, though I don't see them as often.
Thank you for the response Steve
We only get one variety here and I believe they also have a lower GI than the orange ones. They are barely sweet at all.
Delicious though, I love them. Wish I could taste other kinds, maybe I can plant some when I have a garden again!
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Old 10-22-2012, 10:55 AM   #75
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does my microwave qualify to make gyros? it rotates.
I hadn't thought of that, but technically speaking the turntable does gyrate, so I would say yes.
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Old 10-22-2012, 05:11 PM   #76
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Wow, that looks like a feast fit for a king Taxy

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I finally cooked that leg of lamb. I followed the recipe here: Farmgirl Fare: Recipe: Slow Roasted Greek Style Leg of Lamb with Lemon, Oregano, Potatoes, and Swiss Chard. I had beet greens, so I substituted those for the Swiss chard. The beet greens were okay. The potatoes were good, but a bit too lemony and I never fished out the garlic, because by the time the potatoes were coming out of the oven, I was just too busy and they were hiding.

The lamb was good enough that I stuffed myself, but it isn't the ultimate leg of lamb recipe I'm looking for.



We had the rest of the strawberry mousse from yesterday for dessert.
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Old 10-22-2012, 05:12 PM   #77
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DH is still raving about tonight's dinner!

We used to go to a local restaurant called "Wings" that has wing night every Sunday. You get 10 wings of one type (there are over 30) for $3.90 and we usually ordered two or three kinds with a Caesar salad. However, we stopped because they dredge the wings in flour which DH can't have.

So tonight I made Salt and Pepper wings and "Fish Wings" (a fish sauce and Thai sweet chili sauce) with no flour, gluten, soy, dairy or egg involved and they were mighty tasty if I do say so myself!
Laurie, that does sound wonderful, well done on making something similar
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Old 10-22-2012, 10:10 PM   #78
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Wow, that looks like a feast fit for a king Taxy
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Nice looking feast, Tax! That lamb looks beautiful.
Thanks guys. I will definitely slow roast leg of lamb again. Fall off the bone tender and no argument about "well done" or "rare/medium rare".
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Old 10-23-2012, 12:07 AM   #79
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We did a slow cooked leg of lamb a few weeks back...for us it was tender enough, but not the fall off the bone we expected, maybe we did not cook it long enough.

We cooked it for 5 hours, it was about 1.5kg in size

How long did you cook yours for Taxy?
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Old 10-23-2012, 12:43 AM   #80
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Originally Posted by Kylie1969 View Post
We did a slow cooked leg of lamb a few weeks back...for us it was tender enough, but not the fall off the bone we expected, maybe we did not cook it long enough.

We cooked it for 5 hours, it was about 1.5kg in size

How long did you cook yours for Taxy?
I followed the instructions exactly in the recipe. An almost 2 kg leg of lamb for 4.5 hours in the oven. Was there water in the pan in your recipe?
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