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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
728061	2008-12-12 10:37:00	Tomorrow is Moo Goo Gai Pan (www.flickr.com) and Chicken fried rice. I'm Chinese but I don't know what the heck that is! Looks tasty, however. And what the heck is this yorkshire pudding eaten with roast you guys keep saying?? I thought puddings are meant to be sweet stuff?	qazwsxokmijn (102)
728062	2008-12-12 11:03:00	And what the heck is this yorkshire pudding eaten with roast you guys keep saying?? I thought puddings are meant to be sweet stuff? It's a flour batter that your pour into smoking hot oil and baked. (en.wikipedia.org)	bob_doe_nz (92)
728063	2008-12-12 19:00:00	Two days ago I made a really Big-O leg of lamb . Question: Do you put turnips, rutabagas or parsnips in the soup? Friend came over with most of a sheep as she didn't know or want to know what to do with it . It was in 1/4s . So we cut it up some more, trimmed things, boned things and ended up with a nice selection . FREE . I don't make sheep soup at all but I do like swedes, roasted, souffle etc etc with my sheep . Thats a rutabaga to you .	pctek (84)
728064	2008-12-12 19:01:00	And what the heck is this yorkshire pudding eaten with roast you guys keep saying?? Meant to be served with beef not lamb . Known as a popover in the US, usually stuffed with something .	pctek (84)
728065	2008-12-13 07:09:00	I'm Chinese but I don't know what the heck that is! Looks tasty, however . And what the heck is this yorkshire pudding eaten with roast you guys keep saying?? I thought puddings are meant to be sweet stuff? One Chinese favorite here: CHICKEN SUB-GUM 2 chicken breasts (deboned and cut into sm . pieces) 1/4 c . oil Garlic salt and pepper Chopped onion Broccoli and pea pods 1 can mushrooms 1 can water chestnuts 1 1/2 c . chicken broth 2 tbsp . cornstarch 2 c . chopped celery Heat oil in wok . Stir fry chicken until done . Add vegetables and stir fry until celery starts to get tender . Season with garlic salt and pepper . Add chicken broth and cornstarch (mix together first) . Stir until mixture thickens . Serve over rice . And the great one: Moo Goo Gai Pan Ingredients: * 3/4 pound boneless, skinless chicken breasts * Marinade: * 2 tablespoons soy sauce * 1 tablespoon rice wine or dry sherry * a few drops sesame oil * 1 tablespoon cornstarch Vegetables: * 1 cup fresh button mushrooms * 1/2 cup canned bamboo shoots * 1/2 cup canned water chestnuts * 2 slices ginger * 1 garlic clove Sauce: * 1/2 cup chicken stock* * 2 tablespoons oyster sauce * 1 teaspoon sugar * 1 tablespoon cornstarch * Other: * 3 tablespoons oil for stir frying, or as needed Preparation: Cut the chicken breasts into thin strips . Add the marinade in the order given, adding the cornstarch last . Marinate the chicken for about 15 minutes . While the chicken is marinating, prepare the vegetables . Wipe the mushrooms clean with a damp cloth and cut into thin slices . Rinse the canned bamboo shoots and water chestnuts to remove any "tinny" taste and drain thoroughly . Slice and chop the ginger, and peel and mince the garlic clove . Prepare sauce ingredients and set aside . Heat wok and then add 2 tablespoons oil . Add the chicken and stir-fry until it changes color and is nearly cooked through . Remove and set aside . Add 1 tablespoon oil . Add the garlic and ginger and stir-fry briefly . Add the mushrooms and stir-fry for several seconds, then add bamboo shoots, and water chestnuts . Stir-fry briefly . Give the sauce a quick restir, then make a well in the middle of the wok and add sauce . Cook, stirring, until the sauce is thickened . Return chicken to wok . Mix together and serve hot . *You can also use chicken broth . Just bring it to a boil, add a bit of rice wine for flavor, and let it simmer for about 5 minutes . Another variation is to boil the mushrooms in the chicken broth before stir-frying .	SurferJoe46 (51)
728066	2008-12-13 07:43:00	Why would you waste a leg of lamb on a soup? Something's wrong there.	roddy_boy (4115)
728067	2008-12-13 08:07:00	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. What goes in soups and stews is over to the cook. Australian lamb is usually too tough as they have to walk some miles or kilometres in order to get food. I prefer Hogget rather than Lamb or Mutton.	Sweep (90)
728068	2008-12-13 08:15:00	Meant to be served with beef not lamb. Known as a popover in the US, usually stuffed with something. Try "toad in the hole" for example. www.localfoodadvisor.com I have only used this food with sausages but the recipe above may have appeal.	Sweep (90)
728069	2008-12-13 08:28:00	Now that I'm aware, I see they sell frozen yorkshire puddings in supermarkets. Can't remember what the brand was, but they come in red packaging. You guys ever tried them? Are they any good? As for lamb, I have to admit I haven't eaten lamb as often as I should after being in NZ for 9 years. Maybe 5 times at most. Never roast lamb, just lamb curries that mum made. All bones, though. She's not very experienced when it comes to lambs. Beef and chicken she's a pro.	qazwsxokmijn (102)
728070	2008-12-13 08:58:00	Now that I'm aware, I see they sell frozen yorkshire puddings in supermarkets . As for lamb, I have to admit I haven't eaten lamb as often as I should after being in NZ for 9 years . Maybe 5 times at most . Never roast lamb, Never . They would be vile . Dry, hard, nasty . Make fresh always . Lamb - you either love it or hate it . Roast the leg, serve with mint sauce . Curry is great but don't waste a lamb, use mutton .	pctek (84)
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