"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 02-13-2017, 09:23 AM   #21
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
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!
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 02-13-2017, 10:54 AM   #22
Executive Chef
 
salt and pepper's Avatar
 
Join Date: Jun 2011
Location: Montana
Posts: 2,826
Quote:
Originally Posted by Kayelle View Post
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.
salt and pepper is offline   Reply With Quote
Old 02-13-2017, 12:24 PM   #23
Senior Cook
 
Join Date: Aug 2016
Location: Las Vegas
Posts: 225
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.

Smokeydoke is offline   Reply With Quote
Old 02-13-2017, 02:06 PM   #24
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,796
Quote:
Originally Posted by caseydog View Post
Follow up post: The chops came out amazing. COSTCO lamb has never let me down. Actually, most of their meats have been great. My only bad purchase was some sea scallops that were really tough and chewy.

The sous vide and cast-iron cooking combo worked perfectly. The chops were "like butta." Oh, I seasoned them with salt and pepper, and some Herbes de Provence. I read online somewhere (maybe here) that Herbes de Provence was good with sous vide lamb chops. I'm glad I did. It was a perfect herb blend for this lamb.

This is a meal I WILL do again.

CD
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.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-13-2017, 02:30 PM   #25
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,796
P>S> Thought I'd add one of my file photo's of the Costco Lamb chops..
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-13-2017, 02:32 PM   #26
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 48,420
Nice looking. Love loin chops almost as much as rack of lamb.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 02-13-2017, 03:23 PM   #27
Senior Cook
 
Join Date: Aug 2016
Location: Las Vegas
Posts: 225
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.
Smokeydoke is offline   Reply With Quote
Old 02-13-2017, 03:38 PM   #28
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,796
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.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-13-2017, 03:49 PM   #29
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: Central/Northern AZ, gateway to The Grand Canyon
Posts: 7,111
Quote:
Originally Posted by Kayelle View Post
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.

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!
__________________
The literal meaning of aloha is "the presence of breath" or "the breath of life." It comes from "Alo," meaning presence, front and face, and "ha," meaning breath.
Aloha is a way of living and treating each other with love and respect.
Kaneohegirlinaz is offline   Reply With Quote
Old 02-13-2017, 03:56 PM   #30
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,796
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.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-13-2017, 04:00 PM   #31
Wannabe TV Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: Central/Northern AZ, gateway to The Grand Canyon
Posts: 7,111
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"
__________________
The literal meaning of aloha is "the presence of breath" or "the breath of life." It comes from "Alo," meaning presence, front and face, and "ha," meaning breath.
Aloha is a way of living and treating each other with love and respect.
Kaneohegirlinaz is offline   Reply With Quote
Old 02-13-2017, 07:19 PM   #32
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,712
Quote:
Originally Posted by Kayelle View Post
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.
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
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 02-13-2017, 08:12 PM   #33
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,796
Quote:
Originally Posted by caseydog View Post
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
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.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 02-13-2017, 09:09 PM   #34
Master Chef
 
caseydog's Avatar
 
Join Date: Jan 2017
Location: Dallas
Posts: 5,712
Quote:
Originally Posted by Kayelle View Post
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
__________________
“People say nothing is impossible, but I do nothing every day.” Winnie-the-Pooh
caseydog is offline   Reply With Quote
Old 02-14-2017, 01:31 PM   #35
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
Quote:
Originally Posted by Kayelle View Post
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.
Australia and NZ aren't particularly well known for their sheep welfare.
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 02-14-2017, 02:21 PM   #36
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 26,120
Quote:
Originally Posted by Mad Cook View Post
Australia and NZ aren't particularly well known for their sheep welfare.
Lamb meant for export as meat don't become sheep
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is online now   Reply With Quote
Old 02-16-2017, 07:01 AM   #37
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,134
Quote:
Originally Posted by GotGarlic View Post
Lamb meant for export as meat don't become sheep
No, but sheep (generic term) become lamb for export.

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
__________________
Don’t look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 02-16-2017, 07:29 AM   #38
Master Chef
 
Rocklobster's Avatar
 
Join Date: Nov 2010
Location: Ottawa Valley, Ontario, Canada
Posts: 6,670
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
Rocklobster is offline   Reply With Quote
Reply

Tags
supper

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




All times are GMT -5. The time now is 04:29 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.