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Now, obviously it is best to use left over mutton or hoggett but as I can't get that in Sydney (or lets face in London either) I have to use minced lamb to make one of the dishes of the Gods.
When making Shepherds Pie I sweat down an onion and a garlic clove and sometimes some celery, I then add and cook the lamb mince until just brown which I then strain through a colander to remove the fat. I then refrigerate both the lamb and the run off-once the run off has cooled the fat solidifies and is easy to remove, I then reduce the remaining meat juices, add some stock and return to the lamb. Separately I have sweated down some diced carrots, occasionally some par boiled swede too. This all gets added.
Herbs used are a bay leaf and some thyme (leaves only), Worcester sauce for a but more seasoning.
Naturally during this time I have boiled the potatoes in their skins, cooled them... more »
Tempura Yam roll w/Miso soup and Genmai Cha-a perfect combo.
You're not supposed to eat too much red meat, or cured meat
Not supposed to eat tuna more than once a week
A lot of tofu is supposedly not good for men
Most chicken is going to be from factory farms and so probably isn't too great.
So what's left?? I've been eating quite a bit of salmon. Is that ok three times a week? Quails eggs are nice, I don't mind scarfing down some peanuts once in a while.
A Nice Cup of Tea
By George Orwell
Evening Standard, 12 January 1946.
This is curious, not only because tea is one of the main stays of civilization in this country, as well as in Eire, Australia and New Zealand, but because the best manner of making it is the subject of violent disputes.
When I look through my own recipe for the perfect cup of tea, I find no fewer than eleven outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial. Here are my own eleven rules, every one of which I regard as golden:
First of all, one should use Indian or Ceylonese tea. C... more »
Disaster and utter carnage, in the battybilly kitchen this afternoon.
The dog ain't complaining - though.
I just got home from a quick trip into town... dashed into the supermarket .... perused the deli counter and some mortadella with olives did a tapdance and demanded that it come to my place ....they were willing to slice it verrry thin ( It really does affect the taste) and off we set for the30 k journey home
I thought I'd have just one slice ..... just a taste ...
I want to acknowledge that there is enough left to make a modest sandwich for Bill's lunch .....
what is your guilty pleasure ... that might not make the journey home completely intact ?????
I wasn't sure if the Western Christians and the Orthodox Christians were celebrating Easter on the same day this year, so I looked at my calendar to see when Passover occurred. Easter is calculated in some way that takes into account the first full moon after a specific date or holy day, after which the date of Easter is set. The Orthodox churches take it a step further, though, making sure that the date doesn't precede Passover. According to the Bible, what is called The Last Supper was a Passover meal, so the Orthodox say you can't commemorate Easter before the Jewish holy day that would have preceded it.
My calendar shows Saturday, April 7, as Passover, but I assume that means it began at sundown on Friday. As I began to wonder how Jews can prepare a special meal, something struck me that I had never though of before: What is lawful on the Sabbath, which of course occurs 52 time... more »
It's been several years since I made quiche, although I seem to recall making it often when it was the fad-food of the 1990's (or 80's...?). It's been on my menu-planning radar for a couple of weeks, since I overstocked on eggs and knew I'd have leftover ham from Easter dinner.
Debating between A) simple ham/onion/swiss quiche
B) also add-in fresh spinach, mushrooms and a couple more cheeses (Monterey Jack & Parm)
C) add sliced apple and change cheese to cheddar
D) No-crust version of A, B or C
I think I'm making this tougher than necessary...just tell me what to cook.
We have heard a good deal of talk in recent years about the desirability of attracting foreign tourists to this country. It is well known that England’s two worst faults, from a foreign visitor’s point of view, are the gloom of our Sundays and the difficulty of buying a drink.
Both of these are due of fanatical minorities who will need a lot of quelling, including extensive legislation. But there is one point on which public opinion could bring about a rapid change for the better: I mean cooking.
It is commonly said, even by the English themselves, that English cooking is the worst in the world. It is supposed to be not merely incompetent, but also imitative, and I even read quite recently, in a book by a French writer, the remark: ‘The best English cooking is, of course, simply French cooking.’
Now that is simply not t... more »
To my mind there are three options, cheddar, swiss or blue cheese.
To the true gourmet only a soft blue will do, something like a cambazola is the perfect cheese for a cheseburger.
Recipe for a Bandraburger:
1lb chuck steak, minced yourself
2 small shallots
1 clove garlic
handful of oregano and sage, mixed/torn
tablespoon of tomato paste
teaspoon of marmite
teaspoon of fish sauce
Mix the above and allow it to stand for 30 mins before cooking over coals,
That is the ultimate burger. more »
Yes, we've said about there is to say regarding various holiday meals, including nutrax's Easter Dinner post in 2010.
But I got a chuckle as I read through it today, after serving fresh asparagus & hollandaise with our baked ham, deviled eggs, microwaved sweet potatoes and fresh pineapple.
Thanks to Captain Courageous for the recipe years ago, I also made an Impossible Coconut Lemon "pie" for dessert.
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