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Thread ID: 95612	2008-12-12 02:18:00	Lamb, Lamb, Lamb, & More Lamb!	SurferJoe46 (51)	PC World Chat

Post ID	Timestamp	Content	User
728051	2008-12-12 02:18:00	Two days ago I made a really Big-O leg of lamb . It was Australian, as there wasn't any NZ lamb, which I prefer, in our favorite market this week . OK . . so today I am making a lamb and lentil soup and Yorkshire Pudding to go with it . The aromas have the neighbors all drooling . They are (some) Mexican, and (some) Italians or two and some rednecks like myself . Can youse guys smell it in Upsidedown Land? This is the ambrosia of the gods!!!! Question: Do you put turnips, rutabagas or parsnips in the soup? I used some fresh medallion-cut carrots and much garlic (much= 2 or 3 bulbs) and some diced white onions, all separately fried in olive oil first then combined with the leftover lamb meat . The lamb meat was also cut into thumb-sized pieces and fried with it's own juices and then the lentils were brought to a simmer in chicken broth . Once combined all the ingredients are being kept at a slow simmer for the next hour or so . If you're in the neighborhood, drop by . (Metla bring the beer!)	SurferJoe46 (51)
728052	2008-12-12 03:25:00	You are cruel. :(	FoxyMX (5)
728053	2008-12-12 03:30:00	I hope youse guys understand what the "Big-O" really is...and it was absolutely, undeniably the best-est and most-est delicious lamb and Yorkshire pudding I've ever made. Where wuz youse guys! I hadda eat it all up! Tomorrow it will be even better if that can be believed! TY Australia for whacking a lamb for me.	SurferJoe46 (51)
728054	2008-12-12 03:30:00	You are cruel. :( x2 :drool	wratterus (105)
728055	2008-12-12 03:35:00	Two days ago I made a really Big-O leg of lamb . It was Australian, as there wasn't any NZ lamb, which I prefer, in our favorite market this week . OK . . so today I am making a lamb and lentil soup and Yorkshire Pudding to go with it . Question: Do you put turnips, rutabagas or parsnips in the soup? Chewy Aussie lamb:-( Yorkshire Pudding goes with Roast Beef . In soup I put anything, but most times carrots, potato and or rice, onions, celery . If it is young lamb it is a bit of a waste in a soup unless your just putting in the bones for a bit of flavour . I don't know what rutabagas are unless they go under another name here .	Bantu (52)
728056	2008-12-12 03:49:00	Rutabaga: upload.wikimedia.org The swede, (from Swedish turnip), rutabaga or yellow turnip (Brassica napobrassica, or Brassica napus var. napobrassica) is a root vegetable that originated as a cross between the cabbage and the turnip. Its leaves can also be eaten as a leaf vegetable. "Swede" is the preferred term used in much of England, Wales, Australia, New Zealand and India, while "rutabaga" (from dialectal Swedish rotabagge, literally, "root ram") is the common American English term for the plant. In the U.S., the plant is also known as "Swedish turnip," "yellow turnip", or "wax turnip", (as it is sometimes sold with a waxy coating to preserve freshness) while in Ireland and Canada, where turnips are relatively unknown, it is referred to as a turnip. In Scots, it is either "tumshie" or "neep",[1] and the turnip (Brassica rapa var. rapa) instead is called a "white turnip". Scots will refer to both types by the generic term "neep" (from Old English næp, Latin napus).[1][2] Some will also refer to both types as just "turnip" (the word is also derived from næp).[2] In North-East England, turnips and swedes are colloquially called "snaggers". They should not be confused with the large beet known as a mangelwurzel. Its common name in Sweden is kålrot (literally "cabbage root"). I learned something tonight! I also guess I broke with NZ tradition with the Yorkshire and lamb/lentil soup...but dang it! it was good! :clap When I eat something that good, my eyes go blank and I whimpered a little. Does the pudding tend to smoke up the house with the very hot oil for youse guys? I cooked it at 220ºC in hot oil. The lamb wouldn't dent butter it was so tender. In the US all we get is corn or grain fed lamb, as most A-mehr-ee-kans don't like the strong flavor...but I do! The Aussie lamb to me was really good, and I have had a lot of NZ lamb too.	SurferJoe46 (51)
728057	2008-12-12 03:59:00	SJ my Inlaws and wife's family live in Yorkshire. The Yorkshire puddings there are almost a meal in themselves. They are maybe 10 inches across and maybe 2-3 inches high and filled with a sort of thick onion gravy. The small ones about 2½" across we have sometimes, Wife has a tray for making them, like a oversized muffin tray. Yes they smoke like hell as you need very hot fat in the bottom. Yes we have Turnips and Swedes. The Swede is quite common as stock food, the farmers fence off a field and gradually open it up to the sheep and they will chew it down to ground level.	Bantu (52)
728058	2008-12-12 04:47:00	SJ my Inlaws and wife's family live in Yorkshire. The Yorkshire puddings there are almost a meal in themselves. They are maybe 10 inches across and maybe 2-3 inches high and filled with a sort of thick onion gravy. The small ones about 2½" across we have sometimes, Wife has a tray for making them, like a oversized muffin tray. Yes they smoke like hell as you need very hot fat in the bottom. Yes we have Turnips and Swedes. The Swede is quite common as stock food, the farmers fence off a field and gradually open it up to the sheep and they will chew it down to ground level. Some times the best foods are fed to the animals! I love crowder peas and field peas, chick peas and half-moon peas... ..which are all designated as cow food here. The pudding I made tonight was about 12" x 16" and it got pretty high...about 3", but I have never had it with anything inside it. I just eat it as a bread-type thing with the main entrè. Next time I will try several smaller pans and see what that does: the center was a little rare yet. I guess that's really REALLY wrong...but as unaccustomed as I am to UK/NZ cooking, it is just great to me anyway! In my much younger days at the peeps home, I loved it when my mom made mutton stew. My sister and I would sneak into the refrigerator and eat the crust off the cooled stew. I wonder if I would still do that now that I am older and sensible? Cholesterol is NOT a factor here. Tomorrow is Moo Goo Gai Pan (www.flickr.com) and Chicken fried rice. Oh yeah...I never get to see the DOB/DOD for the foods we buy here...I wonder how to tell the age?	SurferJoe46 (51)
728059	2008-12-12 06:07:00	ahem, I am frikin hungry now lol	rob_on_guitar (4196)
728060	2008-12-12 10:28:00	Two days ago I made a really Big-O leg of lamb. It was Australian, as there wasn't any NZ lamb, which I prefer, in our favorite market this week. Got to know this website thru a radio advert - www.tetoka.co.nz They sell local lamb online.	Taurus (9579)
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