Text 10674, 105 rader
Skriven 2011-05-12 04:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av NANCY BACKUS
Ärende: lamb of earth 317
=========================
 DS> What was the matter -- didn't they like the taste of lamb?  :-}}
 ML> Probably not. I can see herbs as an accent to lamb,
 ML> but the minters tend to want their meat well-done
 ML> and to drown it in sauce. 
 NB> Perhaps most of their experience was with something more akin to
 NB> mutton? 

Or mutt or something. It's hard to get mutton, for which
I am glad, as I think its somewhat urinary aroma reminds
me of old wino in the park, and I don't always enjoy
defending my reputation of being able to eat everything.

 ML> Me, I prefer it red
 ML> and barely quivery with a bit of fat, and just salt
 ML> and pepper, not even rosemary, let alone mint; though
 ML> my tolerance is wider than for beef - I can enjoy a
 ML> lamb roast or chops anything from raw to "rosy"; for
 NB> Sounds good.

I came back to Williamsport to find the rest of these
same chops in the freezer (they're thawing now for
snacks). Annie is not a leftovers kind of girl, and
they've had lamb once since, but she roasted fresh
racks, of which one was saved for me. It was red red
rare, and though Billy liked his as is, she had had
to nuke hers to medium before she'd eat it. I carved
off the meat from the leftover one and ate it cold,
microwaving the bones and fat for a minute (cold
lamb fat and membrane is icky; warm, rather nice).

==

 ML> I don't have to deal with the iconography - either
 ML> religious or pagan - of you westerners; filet of
 ML> Easter Bunny or Paschal lamb or Rudolph or Vixen
 ML> poses no problem with me, though I might take a pass
 NB> Of those, the paschal lamb was intended to be eaten, of course...

Well, sacrificed, anyway.

 ML> on Donner or Blitzen. I'd gladly eat ox or ass on
 ML> Christmas, Atomic Fire Balls on July 4, and heart
 ML> on Valentine's day.
 NB> Heart on Valentine's day...  now that's a GOOD idea... :)

I don't see what people have against heart - it's a very
meaty-tasting meat, and with beef heart one needn't be
troubled by the shape reminding one of living being, as
it's generally sliced up.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Minted Lamb and Rice Strudel
 Categories: Live!, Pastry, Lamb, Rice
      Yield: 6 Servings

      3 c  Ground cooked lamb
    1/2 c  Cooked rice
    1/2 c  Raisins
    1/4 c  Chopped mint
    1/4 c  Toasted pine nuts
      2 lg Eggs, beaten slightly
      1 tb Minced garlic
      2 ts Ground cumin
    1/2 ts Cinnamon
    1/8 ts Ground cloves
           Salt and pepper
      2 c  Minced onions
      4 tb Butter
      6    Sheets phyllo pastry
    1/4 c  Olive oil

  Recipe Courtesy of Gourmet Magazine

  In a large bowl combine all the stuffing ingredients, except the
  onions and butter. Add salt and pepper to taste. In a skillet, cook
  onions in the butter over moderate heat, stirring for 3 min. Add
  the onion mixture to the bowl of stuffing ingredients and combine.
  Preheat oven to 425 degrees and lightly grease a large shallow baking
  pan. Stack phyllo between 2 sheets of wax paper and cover with a dry
  kitchen towel. On sheet of parchment or wax paper, place sheet of
  phyllo, long side nearest you. Brush lightly with oil. On this, layer
  and brush 5 more sheets of phyllo in the same manner. (Oiled phyllo
  stack should be 6 sheets thick.) Spread filling in a 3-inch-wide
  strip, mounding it on phyllo, 4 inches above the bottom, leaving a
  2-inch border at each end. Using parchment to help roll, lift bottom
  4 inches of pastry over filling, folding in ends, and tightly roll up
  strudel. Carefully transfer strudel, seam side down, to a baking pan
  and lightly brush with oil. Bake strudel in middle of oven 25
  min, or until golden. Cool strudel to warm in pan on a rack. Cut
  strudel into 1-inch slices with a serrated knife and serve slices
  warm.

  Yield: 6 to 8 servings

  SOURCE: COOKING LIVE! Show w/Sara Moulton Copyright 1998, TV FOOD
  NETWORK SHOW #CL9199

  Format by Dave Drum - 16 January 99 FROM: Uncle Dirty Dave's Kitchen

MMMMM

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