Mad Cook
Master Chef
You can buy "proper" pizza boxes in the UK so your family/guests will think your home-made pizzas are "real" ones.
The world gets madder!
The world gets madder!
Sunday Supper 2/12/2017
- Thread starter Kaneohegirlinaz
- Start date
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
salt and pepper
Executive Chef
Baby bok choy replaced the spinach and sesame seeds with green onion garnished the flavorful chicken dish with Lo Mein noodles.
Very nice dish Kayelee.
Smokeydoke
Senior Cook
Yesterday was baking-therapy day. Two hours to make this lil baby, but worth every bite. It's Rosy Beranbaum's Chicken Pot Pie, the best I've ever had. I made this a few weeks ago and I had to have it again, even though it's a huge pain in the ass.
Kayelle
Chef Extraordinaire
I'm another huge fan of Costco's loin lamb chops as just about our favorite meal. I always season the lill darlings with Herbes de Provence/salt/garlic. It's really a perfect blend for lamb, imo. I have a new sous vide toy I haven't used yet but frankly I have such good success with them in a screaming hot skillet, I'm a little hesitant to change a good thing. As you know, the chops are very thick, so I sear them on all 5 sides to med. rare, and it doesn't take long.
Kayelle
Chef Extraordinaire
P>S> Thought I'd add one of my file photo's of the Costco Lamb chops..
Andy M.
Certified Pretend Chef
Nice looking. Love loin chops almost as much as rack of lamb.
Smokeydoke
Senior Cook
Another +1 for Costco lamb chops. Love them.
But like Andy, I slightly prefer the rack of lamb, they're so tender and cook up so quickly.
But like Andy, I slightly prefer the rack of lamb, they're so tender and cook up so quickly.
Kayelle
Chef Extraordinaire
Has anyone tried Costo's boneless leg of lamb? It's great if you're serving lots of lamb lovers. I take it out of the elastic net and stuff it with all kinds of fresh herbs and garlic, then roll it back up and stuff it back in the net. It can be roasted or cooked on the grill to med. rare.
OP
OP
Kaneohegirlinaz
Wannabe TV Chef
ME!
Our niece-in-law shared her recipe for Grilled Gingered Lamb,
ohmyGAWD!! really good.
Gosh I haven't made that in a LONG time.
Both my Mother and DH keep saying, "eww, I don't like lamb, it tastes gamey."
Um, no it doesn't! Now Mutton, that tastes gamey, which what my Danish Great Gradmother made, ACK!
Kayelle
Chef Extraordinaire
I agree Kgirl!! I'm also convinced I don't like American lamb and what they feed them. All of Costco's lamb is imported from Australia or New Zealand.
OP
OP
Kaneohegirlinaz
Wannabe TV Chef
K, I've read alot about Colorado Lamb, but haven't had a chance to try it yet... but yeah, I've only had Lamb from "down under"
Try the sous vide cook on those chops. The cool thing is that they get cooked to a perfect medium rare with absolutely no guesswork. I aim for one hour at 144-degrees(F), but if I get side tracked and they go for 30 minutes longer, no big deal -- they come out exactly the same. It is virtually impossible to overcook them.
As mentioned, I still use the screaming hot cast iron to brown them at the end, but it only takes a minute per side, and does not do any cooking on the inside. It is medium rare a the way through.
CD
Kayelle
Chef Extraordinaire
Casey, by the time the chops are properly browned on all five sides, they would indeed be overcooked if they had already cooked in the sous vide. Maybe I'm missing something. I like them as rare as my steak.
It seems like that would be the case, but it isn't actually like that. Literally, all you are doing with the sous vide steak/chop/whatever, it a very quick sear. Just below the surface, the meat is still medium rare.
BTW, I only did my lamb chop sear on the two primary sides. But, I 'm pretty confident I could have done the edges, too, without overcooking the chops.
I can talk about it all day, but unless you try it, it won't make sense. I had the same doubts that you have when I did my first steak sous vide followed by a very hot sear. I thought it would take my med-rare steak to medium well. But, it didn't. It stayed medium rare all the way through. I can't explain it, it just works.
CD
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Mad Cook
Master Chef
Australia and NZ aren't particularly well known for their sheep welfare.
GotGarlic
Chef Extraordinaire
Lamb meant for export as meat don't become sheep
Mad Cook
Master Chef
No, but sheep (generic term) become lamb for export.Lamb meant for export as meat don't become sheep
A quote from Wikipaedia (yes, I know) says "A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget; outside North America this is also a term for the living animal.The meat of an adult sheep is mutton, a term only used for the meat, not the living animals." Hoggett is rather good - more flavour than lamb but not as strong or tough as mutton sometimes is.
Programme on UK television recently about sheep farming in the UK included a smallcomparison section about sheep farming in "The Antipodes". NZ lamb isn't bad when our native stuff isn't available but comments on the programme were somewhat off-putting. As far as I know
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Rocklobster
Master Chef
There is a lamb from Quebec in the Charlevoix region that has become very popular with chefs all over. If you ever get a chance, try to get your hands on some. Here's a story about it..A Canadian lamb makes history - Macleans.ca
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