GotGarlic
Chef Extraordinaire
So, Craig, how was it?
What's for dinner? Thu, March 10, 2016
- Thread starter Steve Kroll
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Much improved in the pizza dept., but the owner oversaw the pizza, so it might be a fluke. The cannoli filling (I didn't try the actual cannoli) was ok. The zeppoli were way over glazed. In a pinch, we might try them again.
salt and pepper
Executive Chef
I have some errands to run, so dinner is early tonight. I had a couple of juicy lamb rib chops and some green stuff.
What are your plans for dinner?
Cooked perfect..........
Cheryl J
Chef Extraordinaire
Great looking and sounding dinners here last night!
STEVE....that has GOT to be the best looking lamb chop dinner I've ever seen. Perfectly cooked, and I could practically taste them through the monitor.
STEVE....that has GOT to be the best looking lamb chop dinner I've ever seen. Perfectly cooked, and I could practically taste them through the monitor.
The Rugged Dude
Senior Cook
I have some errands to run, so dinner is early tonight. I had a couple of juicy lamb rib chops and some green stuff.
What are your plans for dinner?
Steve, dude... this is perfection. Have you ever tried wild venison (deer) chops, cooked just like your lamb? If not, I'll bet you'd love it. Very similar.
The Rugged Dude
Senior Cook
Great looking and sounding dinners here last night!
STEVE....that has GOT to be the best looking lamb chop dinner I've ever seen. Perfectly cooked, and I could practically taste them through the monitor.
I actually licked my computer screen... just to see if I could in fact taste them. But, it didn't taste that great. Kind of ... um... weird... and dirty. I now have finger prints on my tongue, which is even weirder because I can't get them off!
But, they still look perfect!!!!!!!!!!!!! (The chops, I mean.)
OP
OP
Steve Kroll
Wine Guy
I haven't had deer cooked this way. Well, not loin chops anyway. I've made venison roasts.
Now on the other hand, I have had elk cooked like this, and ostrich, too. Rare or medium rare is the only way to cook leaner cuts like these, in my opinion.
