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Thread ID: 84991	2007-11-26 03:19:00	The Leg Of Lamb Was Exquisite!	SurferJoe46 (51)	PC World Chat

Post ID	Timestamp	Content	User
615271	2007-11-28 06:07:00	I was disappointed by their merchandise. Can you believe that they sell Kraft Macaroni & Cheese..with that same cheese that caused Jamuz turned up his nose? I hear a business proposition coming up. Really..you need to have just processed cheese and butter and cheap-o white bread for those sandwiches..that's the correct way to eat them. Aged cheddar fan here. With finely chopped onions. I must try a cheese and garlic sammy Ah! James! We can't eat Peking Duck every day! I don't, too damn rich and sickly to eat daily.	bob_doe_nz (92)
615272	2007-11-28 07:33:00	My wife has never had lamb that way . . she adores it now . Of course, it was NZ lamb too . . not that tasteless American grain-fed junk . TIA Glad you liked it . We can't afford leg of lamb down here anymore . The exporters demand the same local price as you pay and we get a sub standard product .	paulw (1826)
615273	2007-11-28 08:30:00	We see NZ products in the specialty stores..usually have customers from Shropshire and Molesworth..I think. I like to buy there as the lamb has a better flavor than what the US consumers want. I am still miffed at not being able to find Dundee marmalade in the newest Brit store here...Fresh & Easy. I was disappointed by their merchandise. Can you believe that they sell Kraft Macaroni & Cheese..with that same cheese that caused Jamuz turned up his nose? Really..you need to have just processed cheese and butter and cheap-o white bread for those sandwiches..that's the correct way to eat them. Ah! James! We can't eat Peking Duck every day! We get a lot of Bulgarian yogurt and some Brit stuff..but frankly, I am not a big fan of most Brit food as I find it bland and rather tasteless...there ARE exceptions however. We see some other things..but mostly yuppie specialty stuff from NZ...OUR yuppies, not yours! However, I shop there as much as I can. Our best place for knock-out stuff is Trader Joe's. Sorry for the late reply..I was following doctor's orders and went trout fishing again today..gotta make up for a few times I missed. The cure is cumulative, I think. Another link:- www.swktodc.govt.nz I go there on a regular basis to the factory. I do not work for Fonterra. My boss gets rid of the waste from the factory. Loaded my truck and trailer today with DAF being a byproduct of cheese production. I took away 16,000 litres of waste. Whey is also a byproduct of cheese production. Now get this. The greens will love it. A cow will produce milk after calving. A cow is only called a cow after calving before this the animal is a heifer The dairy farmers will collect the milk and truck drivers will pick up the milk and take it to a cheese factory. The cheese factory will make cheese of various descriptions. Then we can give the Whey back to the Cows. They drink it. One farm I used to deliver to used 9 x 16,000 litres per day. Added to that, whey is also used as a fertiliser to make the grass grow. You might also check out some of the so called "sport drinks" Some of these contain whey.	Sweep (90)
615274	2007-11-28 15:01:00	The guy who invented Gator-Ade died yesterday . . . he died of liver failure . Teach him to drink his own stuff! Gatorade inventor Dr . Robert Cade drinks his favorite flavor of the sports drink during a dedication of a historic marker recognizing the birthplace of Gatorade at the University of Florida on Nov . 16, 2007 . ( . chron . com/disp/story . mpl/headline/features/5333218 . html" target="_blank">www . chron . com)	SurferJoe46 (51)
615275	2007-11-28 18:14:00	I rubbed it in olive oil and coarse salt, then shook off the excess salt, pierced the skin with a sharp knife and inserted slivers of fresh garlic, pepper and dropped it into a deep roasting pan on top of some more minced garlic . Made a small tent of aluminum foil over it for the first hour at 350ºF/177ºC and then took off the tent to brown the skin for the next 45 minutes, same temp . Served with baked potato halves in butter and (uh) American cheese and a dash of Parmesan, chopped yellow onions, wrapped individually in more foil and put under the roasting pan for the last 45 minutes too . My wife has never had lamb that way . . she adores it now . Of course, it was NZ lamb too . . not that tasteless American grain-fed junk . What I want is someone to tell me how to make Yorkshire pudding . I want an olde home-style recipe, not a cookbook version . Any help there? Notice I said NOTHING about mint jelly or other adulterating spices . The lamb stood on it's own merits as the taste to love . As for the garlic, I want garlic in everything anyway . . . even ice cream . ( . garlicworld . com/icecream . html" target="_blank">www . garlicworld . com) TIA Surfer Joe----> Where did u buy it from? Lamb meat in US is a rarity to see . . . well at least where i am . I only see them in Costco and they are Australian imported lamb which are freaking expensive!!! Where di u get yours . . . just some normal butcher?	xpcoe (12594)
615276	2007-11-28 18:19:00	I got mine at Trader Joe's in Temecula....or alternately at Henry's in Hemet California. I like the NZ versions (check the C.O.O. on the label) as they have a stronger flavor then the domestic lamb. Just beware that the US is losing buying power against foreign goods..yesterday's prices are going up up up.	SurferJoe46 (51)
615277	2007-11-28 19:13:00	Last night I was so hungry after reading this thread, I went home fried up some bacon slices, and a steak, sliced 2 inch bread and toasted them . Sandwich was: Bread, Lettuce, Onion,Steak,,Capsicum and peppers, Bacon slices, cheese and ranch sause, Bread . Made some home made chippies too . See link below:lol: . imagef1 . net . nz/files/drooling-5 . gif" target="_blank">www . imagef1 . net . nz	rob_on_guitar (4196)
615278	2007-11-28 19:20:00	Very selfish Rob, you did not bother making us any or even offering us any:-)	Bantu (52)
615279	2007-11-28 19:26:00	Only had one steak sorry:(	rob_on_guitar (4196)
615280	2007-12-02 03:43:00	Now on to the lamb left-overs and the lamb stew. FORWARD: I know this looks complicated..it isn't..but it requires timing and using a few burners at the same time with different pans and ingredients. The pans I used are: #1 - cast iron, deep-ish frying pan, well aged #2 - 4 quart (maybe 3.2L ?)soup pan, stainless steel, copper clad #3 - stainless steel or cast iron deep soup pot with fitted lid..or what we call a "Menudo" pot in California. Fortunately my wife and I have an agreement: I cook - she cleans up after. Cut up all the meat that wasn't eaten into 1/2 inch cubes and placed them in a frying pan (#1 pan here) with no oil or anything else..and turned on the flame to about 1/2 of high. Heat, turning constantly from the bottom to get all the meat seared and you'll be done when the juice that is in the pan starts to thicken and can be sortta piled up on one part of the bottom. Don't burn this! Now turn off the heat and remove from the hot burner. I saved all the juices and drippings I could find from the original roasting, and the cut up meat had some more fat on it, and that fat, juices and drippings went into a saucepan (#2 pan) to be heated to melt it into a thinner oil-base. I strained that now melted drippings grease/oil thru a strainer to remove the lumps and small pieces of meat, (these went into the #1 pan with the meat to be heated/cooled/heated/cooled a number of times to get the flavors raised a little). I then put 1/2 cup of chicken broth in the meat (#1 pan) and raised it to a boil and then off again to sit for 30 minutes on a cold burner. In the oil/grease (#2) pan, bring it just up to the beginning of a gentle boil for a moment 4 or 5 times, dropping back to cool it each time and then add a tiny pinch of baking powder on the last heat-up to help with the addition of water in a few minutes.. ...(this lets the oil and water mix a lot better with less separation later). You might see a little froth form here...don't worry..it's all good. Now in the #1 pan I added 1/2 cup of water and stirred as I heated it for this last time, holding it on a medium simmer waiting for more i9ngredients to be added. At this point put (in the #2 pan) a 1/2 cup of all-purpose flour..SLOWLY! ......Sprinkled in in small increments...just like you're making gravy...and keep rapidly stirring all the time until it's all in and cooked. Smash any lumps you might get with a slotted spatula..they'll stick to the back of the spatula if they won't dissolve and can be removed that way later. Turn off #1 and #2 pan and let them sit uncovered for the next step. In a separate (3rd) very large deep pot/pan with cool tap water, I added lentils and pearl barley making sure the beans are fully covered by at least 3 inches of water, let them heat up in moderately slowly being brought to a slow and easy boil (this should take about 1/2 hour or more)...drain and cover them again this time with chicken broth and add largely chopped pieces of two yellow onions, and bring to a rolling boil this time..and then set this pot too off to the side. This beans/fluid pot will be the greatest majority of your stew volume. Add as much or as little of this part as you see fit for your personal consumption. I made over 1 gallon of beans with water for myself and my wife. Now the good part. We get to add them together in order..... Let everything sit for another hour at least. Then........ Add the meat (#1) to the beans (#3) turning the heat back on full...until it is reheated again. As the beans hit a good rolling boil I added the #2 pan of melted but cooled oils/fats to it all (#'s 1, 3)...stir constantly to make sure there's NO separation of ingredients... ....this is critical! Let it simmer for about 20 minutes and then shut it off and again let it sit and meld the flavors for 2 or 3 hours on a cold burner with the lid on the pan. Reheat it and serve. I know this sounds complicated, but a really good chef taught me to never completely cook a stew in one firing or one step. It takes several steps and heating-cooling cycles to get the flavors up to snuff. It works. The reason why I have three pots/pans all going at or about the same time is that these ingredients as they cook need to be ready and added at the right time. You'll die for this stew..it's great...but it's even better the next day when reheated.	SurferJoe46 (51)
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