It was between 120C and 150C.
This is not rare lamb. It is so soft it falls off the bone. ?
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What is/was for dinner?
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This is not rare lamb. It is so soft it falls off the bone. ?
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Depends on the joint.
Steak? Rare.
Rib roast? Rare.
Etc.
But Shoulder has lots of connective tissue and so the aim is to soften and melt.
Just as you would never eat rare beef shin. *gag*. A long slow roast transforms tougher joints.
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Just cover the tin very tightly with foil. No holes. All moisture stays inside.
Thanks for this latest info. I mistakenly thought you were using a leg but having now realized it is shoulder, it makes things clearer.
Agreed.
Tougher joints (and stewing beef) and anything that comes with tasty connective tissue need long, slow, cooking, which is wonderfully transformative, and both softens, and melts, absolutely agreed. And both oxtail, and mince, likewise, also require very long, slow, cooking.
We wish we had people over, haha. We just have a frickin big family. Also, it doesn’t hurt that we have a bunch of leftovers, we have a few more meals out of it.
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Man! I love Sonic's food! I've had that same dog, myself! My normal order there, though, is a Super Sonic Cheeseburger #2 (with mayo) and order of Cheddar Peppers with ranch and a large sweet tea. Sadly, I don't have a Sonic close enough to visit on a regular basis. If I did, I'd weigh 500#'s.
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Well, we had a good eating weekend, as usual. Saturday was NY strips, roasted radishes and Brussels sprouts and baked sweet potatoes. All pics are before and afters.
Sunday's dinner was a miso marinated steelhead trout filet (cut in two), medium grain rice and miso soup.
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Thanks, one super nice looking meal. Best part in my mind, carve, serve and enjoy.Ah here I go again. Last for a while. I promise!
Yesterday's Easter Sunday lunch.
A Welsh shoulder of Lamb in a Moroccan style.
Slow roasted around 6 hours. Rubbed with a spice paste of Fresh Ginger, Garlic, Lemon and Orange zest, Honey, Cinnamon, Cumin, Coriander, Fennel, Ginger, Pepper, Turmeric, Cardamom and Saffron…
In the roasting tin with the lamb, cherry tomatoes, raisins, quartered onions and a cup of orange juice and a good splash of white wine.
Covered tightly with aluminium foil.
Served with a salad of zucchini, a yogurt and cucumber raita and sourdough flatbreads, oh and couscous.
Far too much for only two people, but the leftovers are tasty!
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Actually hold up, cooking it would be a bunch of fun too... but sharing it is the best.
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Mmmm, steaks and brussels And salmon/trout. GeniusMan! I love Sonic's food! I've had that same dog, myself! My normal order there, though, is a Super Sonic Cheeseburger #2 (with mayo) and order of Cheddar Peppers with ranch and a large sweet tea. Sadly, I don't have a Sonic close enough to visit on a regular basis. If I did, I'd weigh 500#'s.
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Well, we had a good eating weekend, as usual. Saturday was NY strips, roasted radishes and Brussels sprouts and baked sweet potatoes. All pics are before and afters.
Sunday's dinner was a miso marinated steelhead trout filet (cut in two), medium grain rice and miso soup.
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Some stunning dinner dishes on show these days:
Mine this evening is an old classic - simple but tasty: Free range, organic eggs, organic tomatoes and artisan butcher streaky bacon rashers, all sautéed.
Mine this evening is an old classic - simple but tasty: Free range, organic eggs, organic tomatoes and artisan butcher streaky bacon rashers, all sautéed.
Last nights repast was oven cooked,BBQ bone in chicken breasts, asparagus and a "Caprese" salad.
Leftover chicken with tzatziki, ravioli, and rice pilaf from Easter tonight. And we threw in some frozen spinach so it made it all healthy, lol.
Fishcakes (with haddock) with a courgette (zucchini) salad, tomato salad, and a small dish of (more or less) homemade garlic mayonnaise.
Fishcakes yum, is there a simple recipe you follow or were they bought out?
The fishcakes were bought (the cheesemonger dropped them in yesterday, I love fishcakes but they are too complicated - and demanding - for me to make for myself), but I used a recipe similar to one posted recently by @arkitect for the courgette (zucchini) salad, and cheated a little on the homemade garlic mayonnaise.
On the Cheap Green Mac&Cheese, it was really damn good.
Packed that two cup container on the left with chopped spinach, 1/2 tsp garlic powder, 1/2 onion powder and then added 1/2 cup milk (Tip: actually add the milk first) and finally emersion blended the heck out of it. Added this concoction to the finished mac and cheese and cooked it for a couple minutes until the water from the spinach evaporated and it was the desired thickness.
Packed that two cup container on the left with chopped spinach, 1/2 tsp garlic powder, 1/2 onion powder and then added 1/2 cup milk (Tip: actually add the milk first) and finally emersion blended the heck out of it. Added this concoction to the finished mac and cheese and cooked it for a couple minutes until the water from the spinach evaporated and it was the desired thickness.
I've kin who swear by throwing some fresh broccoli florets in on top of the macaroni elbows about three or four minutes before end of cooking, then just letting it finish cooking until the pasta's about al dente and florets almost tender, then draining it and continuing recipe as on the box instructions... I've had it that way and while I wouldn't file it away in my head as macaroni and cheese w/ broccoli, exactly... since it's not baked... it was pretty good!
This is a good way to get our kid to eat some vegetables when he's being difficult. Broccoli works well because the head disintegrates once you go at it with a knife, but finely chopped carrot works too, and the sauce means he doesn't notice them. I must say though, I'm surprised by the number of box Mac/cheese uses here, given how detailed all the other meals seem to be.
More cheating: The cheesemonger had dropped in a packet of Parma ham ravioli; I sautéed a finely chopped onion, five fat cloves of finely diced garlic, and three chopped streaky bacon rashers together, in a mix of olive oil and butter.
Then, I added a mug of frozen peas and a tub of cream; once that was heated through, the (cooked) ravioli was added.
Mayonnaise cheat: Start with a tablespoon or dessertspoon of a good mayonnaise (Stokes, or - even - Hellmann's); then, add an egg yolk (preferably organic, free range, 1) because it tastes far better, and looks far better, and 2) because the fowl will have had a better life), sea salt, black pepper, a few crushed garlic cloves, and some olive oil. Stir.
Add herbs should you wish.
Then, I added a mug of frozen peas and a tub of cream; once that was heated through, the (cooked) ravioli was added.
Mayonnaise cheat: Start with a tablespoon or dessertspoon of a good mayonnaise (Stokes, or - even - Hellmann's); then, add an egg yolk (preferably organic, free range, 1) because it tastes far better, and looks far better, and 2) because the fowl will have had a better life), sea salt, black pepper, a few crushed garlic cloves, and some olive oil. Stir.
Add herbs should you wish.
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Does anyone here use commercially made Japanese mayo? I just saw some video the other day that used it as a garnish with chopped scallions atop some fried rice. Apparently it's made with only egg yolks, not the whole eggs. Don't think I've ever seen it in stores in NYC but I haven't shopped in the city in a long time. They don't have it in supermarkets near me. Not sure why I'm even curious about it, as it must be a serious arteryclicker unless it's ONLY used the way one might put some hot sauce atop something at serving time.
Isn't that just normal mayo?
I've heard of "whole egg" mayo but I don't know that I've actually ever seen it or eaten it?
Beats me. I've seen recipes for home made mayo that use either.
Hellman's regular mayo has this in it.
Ingredients: SOYBEAN OIL, WATER, WHOLE EGGS AND EGG YOLKS (WHOLE EGGS AND EGG YOLKS), VINEGAR, SALT, SUGAR, LEMON JUICE CONCENTRATE, CALCIUM DISODIUM EDTA (USED TO PROTECT QUALITY), NATURAL FLAVORS.
Don't ask me why there's that repetition about the eggs in parentheses... no clue!
Have a look at the olive oil kind sometime, they usually have to mess with that more in a commercial production because it can end up on the bitter side.
Anyway about the egg content in the olive oil concoction, mine just says "Egg" but also notes among other ingredients, phosphoric acid -- which it not very reassuringly pegs an asterisk onto and adds "*an ingredient not normally found in mayonnaise."
File under: "wonderful, and so glad to know it's in this version." ??!
