Rascal
Head Chef
We get a lot more rain. A lot.The stuff I buy is grass fed. But its possible that NZ has lusher grass?
Russ
We get a lot more rain. A lot.The stuff I buy is grass fed. But its possible that NZ has lusher grass?
Everything I've read says Australian lamb is also grass fed.Ozzy lamb is mostly grain fed, ours is grass fed.
Russ
I've never had American lamb but I trust you on this. In the grocery store here it is Aussie. There is a farm not far from us I wanted to look into, I'll get back on this if I visit.Everything I've read says Australian lamb is also grass fed.
American lamb, to my taste, is not as flavorful as Australian lamb. That may be because American lamb is finished with grain. Also American lamb is a bigger animal than other country's. If you compare the sizes of the different racks of lamb, you can see the size difference.
I'm 61 also. I started when I was nine. I remember my mother telling me she started when she was nine; in retrospect I think she was looking for sympathy. At any rate, on my ninth birthday I demanded she start teaching me how to cook.I know what it is, thank you. I've made it before but it's been about 15 years, but everyone has their own take on it. I just wanted @Rascal to make it for me, lol. Why do I always have to do all the cooking? Besides, that's not the only reason I want to go to NZ. It's absolutely breathtakingly beautiful from what I've seen in photos and films. And the lamb are the best in the world I hear.
I'm 61 btw and I've been cooking since i was a teen...you've got me beat by just a few years.
That's fabulous! I am still learning, too. And II'm 61 also. I started when I was nine. I remember my mother telling me she started when she was nine; in retrospect I think she was looking for sympathy. At any rate, on my ninth birthday I demanded she start teaching me how to cook.
I've been learning ever since. I think the reason I've gotten to be any good is that I'm still learning.
And yeah, if someone else is gonna do the work, sign me up for some Beef Wellington. Way back a long, long time ago, I worked as a busboy in a restaurant where my sister was the cook. She made me hamburger wellington! This was well over 40 years ago but I still remember it!
We've had two very hot summers with many days over 100° and my kitchen does not have anything except in direct air conditioning from another room. And I can't take the heat at all because I'm old. So I don't do the same type cooking in the summer and I'm not feeding a family so it's just me.Chicago today had a heat index of about 100 degrees F, and we will have the same over the next few days. We've had it easy, though; many parts of the country have seen temperatures over 110 for weeks at a time. Hot or not, though, ya gotta eat and that means ya gotta cook! For Sunday, we had Italian beef from the deli; simmer it in broth for a minute and you're done. Monday we'll get fried chicken from the deli at Jewel, a different grocery store. They fry it in a pressure cooker, and on "cheep Chicken Mondays" it's only $5.99 for 8 pieces (best chicken in town!). Tuesday I'm planning a pasta salad (which I'll make overnight when it's cooler). Wednesday it's hot dogs. Thursday... well, I don't yet know.
I can't imagine dealing with such heat for such a long time. Cold foods, foods that cook quickly... one soon gets bored with the limited options. How do you deal with it?
and a burger!I have been striving for less food waste and more seasonal cooking. I struggled for a while with summer cooking when I was working. Now that I've retired, I find time to enjoy making items that are in season and require some planning.
BTW, pimento cheese spread is a thing of beauty. Especially with a thick slice of tomato!
I make pimento cheese without cream cheese, so it's a much looser mixture and you really taste the cheese and the pimentos and the vinegar. I've really gotten to where I'm addicted to it. I just use it on sandwiches because without the cream cheese it's not really something fit for a cracker. In fact I just ordered what I need to make it again. I thought I would be over it since summer is over but all day I've been thinking I wish I had a pimiento cheese sandwich.I have been striving for less food waste and more seasonal cooking. I struggled for a while with summer cooking when I was working. Now that I've retired, I find time to enjoy making items that are in season and require some planning.
BTW, pimento cheese spread is a thing of beauty. Especially with a thick slice of tomato!
Please don't make us wait to hear your recipe!I make pimento cheese without cream cheese, so it's a much looser mixture and you really taste the cheese and the pimentos and the vinegar. I've really gotten to where I'm addicted to it. I just use it on sandwiches because without the cream cheese it's not really something fit for a cracker. In fact I just ordered what I need to make it again. I thought I would be over it since summer is over but all day I've been thinking I wish I had a pimiento cheese sandwich.