"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Lamb
Reply
 
Thread Tools Display Modes
 
Old 10-22-2006, 11:22 AM   #21
Head Chef
 
Join Date: May 2006
Location: Spain
Posts: 1,167
Right, now that I'm not going to add a recipe and seeing as Chef June hasn't mentioned a lamb dish, I now feel it won't be too stomach-churning to ask the question:

Who else thinks, like me, that fresh mint smells of cat's pee?
__________________

__________________
Snoop Puss is offline   Reply With Quote
Old 10-22-2006, 12:08 PM   #22
Sous Chef
 
Join Date: May 2006
Posts: 665
Quote:
Originally Posted by Andy M.
You clearly have not been to www.mintjelly.com. the MJ police would like to talk to you.
No, I certainly haven't. Or certainly hadn't I should say, since I now have. But, if ever there was a site less devoted to gelatinous, slimy, green, minty stuff, this is it. And I looked all over the place. Finally thought I must have found the link between the name and the goods when I saw the "doesn't suck" link which I expected to insist, but alas, still nothing to do with the stuff that tortures children. Thus, I must conclude. DOES suck.
__________________

__________________
XeniA is offline   Reply With Quote
Old 10-22-2006, 12:12 PM   #23
Sous Chef
 
Join Date: May 2006
Posts: 665
Thanks Ishbel. I'm going to try it, I really am. Lulu, I'm full of admiration. It takes a strong woman to stand up and admit to the world "I LIKE mint jelly!" Is this one of the twelve steps?
__________________
XeniA is offline   Reply With Quote
Old 10-22-2006, 12:19 PM   #24
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
ROFL!

I think you might like mint sauce.

I just like fruit jellies/preserves with meat. I also almost always use them in my gravies and sauces. Mint or redcurrant with lamb. I like making jellies too, so maybe thats why I like mint jelly. I have had one made with white grape and mint instead of apple and mint, but I prefer the apple.

I hope you like the mint sauce Ishbel suggested. Its very strong but delicious.

So I guess mint jelly is added to the llist of my culinary and epicurial sins. Oh well...its a long list.
__________________
In omnibus amor et iustum
lulu is offline   Reply With Quote
Old 10-22-2006, 12:22 PM   #25
Head Chef
 
Join Date: May 2006
Location: Spain
Posts: 1,167
Such wit and repartee, Ayrton! Made my afternoon. Thanks.
__________________
Snoop Puss is offline   Reply With Quote
Old 10-22-2006, 01:54 PM   #26
Chef Extraordinaire
 
kitchenelf's Avatar
 
Join Date: Feb 2002
Location: North Carolina
Posts: 19,725
Send a message via MSN to kitchenelf
Quote:
Originally Posted by Snoop Puss
Right, now that I'm not going to add a recipe and seeing as Chef June hasn't mentioned a lamb dish, I now feel it won't be too stomach-churning to ask the question:

Who else thinks, like me, that fresh mint smells of cat's pee?
hahahahahahahaha - Sauvignon Blanc wine smells the same way! There's even a Sauvignon Blanc from Australia called Cats Phee On A Gooseberry Bush - the good ol' USA made them change the spelling to Phee for fear people would actually think it was an ingredient!

I also wonder if that smell comes from the age of the mint - new leaves versus old leaves.
__________________
kitchenelf

"Count yourself...you ain't so many" - quote from Buck's Daddy
kitchenelf is offline   Reply With Quote
Old 10-22-2006, 02:03 PM   #27
Head Chef
 
lulu's Avatar
 
Join Date: May 2006
Location: England
Posts: 2,039
Hm. On the same but more human note, its been years since I could eat weetabix. I love the taste but...
__________________
In omnibus amor et iustum
lulu is offline   Reply With Quote
Old 10-22-2006, 03:29 PM   #28
Sous Chef
 
attie's Avatar
 
Join Date: Jul 2006
Location: Mackay Queensland Australia
Posts: 719
Quote:
Originally Posted by kitchenelf
hahahahahahahaha - Sauvignon Blanc wine smells the same way! There's even a Sauvignon Blanc from Australia called Cats Phee On A Gooseberry Bush - the good ol' USA made them change the spelling to Phee for fear people would actually think it was an ingredient!

I also wonder if that smell comes from the age of the mint - new leaves versus old leaves.
They're always picking on us
__________________
attie is offline   Reply With Quote
Old 10-22-2006, 03:41 PM   #29
Executive Chef
 
ironchef's Avatar
 
Join Date: May 2003
Location: The SPAM eating capital of the world.
Posts: 3,558
I agree that lamb and mint jelly are not a good combination. I think the whole reason for mint jelly originally was to hide the taste of the lamb because the product available way back when is not the same product available today. Now, we have great lamb from Colorado, Canada, Australia, etc. which are not gamey and have such a smooth flavor. In one restaurant I worked at, I actually threw away the bottle of mint jelly that they had in their refer for guests who requested it. I mean, seriously. You have a beautiful almond crusted lamb loin with a red wine lamb jus and you want to trash that by putting on mint jelly?
__________________
"Boldness has genius, power, and magic in it."
Johann Wolfgang Von Goethe
ironchef is offline   Reply With Quote
Old 10-22-2006, 03:44 PM   #30
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,597
Quote:
Originally Posted by Goodweed of the North
I absolutely love lamb. It has just a hint of that same gaminess found in venison, goat, and other members of that animal family. It has the texture of pork, but is more lean and succulent, and is tender.

Seeeeeeya; Goodweed of the North

I must disagree with your inclusion of goat meat in the gaminess division. I have eaten on over 75 goats and nary a one ever had any gaminess to the flavor of the meat. I suspect it has to do with the age of the animal, I usually eat kid and occassionally a two year old wether, but even the two year olds had no gaminess to them .
__________________

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:32 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.