Text 7980, 61 rader
Skriven 2008-05-29 11:09:54 av Janis Kracht (1:261/38)
   Kommentar till text 7940 av Dale Shipp (1:261/1466.0)
Ärende: Wendy's
===============
Hi Dale!

> -=> On 05-28-08  13:08,  Janis Kracht <=-
> -=> spoke to Ruth Haffly about picnic cookware <=-

>> We made a stop on the way to Ron's family's in Grahamsville at a
>> Wendy's out  of desperation because we were starving.. we hadn't eaten

> Wendy's used to be decent, but has gone down hill over the past several
> years since Dave, the founder, died.  In fact, it was recently bought
> out by Arby's -- which is another loser.  Of the major national chains,

Yes, we used to stop there now and again years ago, when they WERE decent :) I
remember that time frame... then they did deteriorate drastically.

> I think that the best is the Burger King Stacker, with McDonalds quarter
> pounder coming in second place.  Dave Sacerdote has some interesting
> posts on his blog about burgers.

I'll have to check that out :)  I've been to his page, but it's been a while :)


This is what I did to my first grass-fed Roast lamb.. I was surprised to find
that the roast was a boneless roast when I defrosted it :)  I was expected to
find a bone in leg of lamb as usual :) I requested a few legs of lamb to have
them in the freezer so we'll see with the others :)

=====Roast Lamb====
1 boneless lamb roast about 3 lbs.
2 cloves chopped garlic
finely peeled and chopped, strips of lemon skin of half of a lemon 2
tablespoons rosemary
salt
pepper
garlic salt
1 cup red wine
1 cup beef broth

Preheat the oven to 450F

Mix the chopped garlic, rosemary, lemon strips and season lightly with garlic
salt and a touch of pepper.  Open the rolled roast and place a handful of the
spices in the middle of the roast.  Re-roll the roast (this one was just a
three segmented roll really, like a T shape so it was easy). Cover the top and
sides with the remainder of the Garlic/lemon seasoning. Cover the top and sides
with garlic salt and pepper and pepper.  Put the roast in the oven on rack in a
roasting pan and immediately reduce the heat to 325F.  Roast 30min. to the
pound.  When done, make the gravy by adding wine to roasting pan after removing
the roast.  Remove excess oil from the pan if there is a lot. (there wasn't
with this grass-fed animal). Add about a cup of wine. Let the wine reduce a bit
and add about a cup of beef stock. Simmer this for a bit to thicken the gravy
and let it simmer for a few minutes.  If the gravy doesn't thicken on it's own,
you may want to add some butter or virgin olive oil.

====

Take care,
Janis

--- BBBS/LiI v4.01 Flag
 * Origin: Prism bbs (1:261/38)