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6 years ago
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- 6 years ago
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Xpost (Cooking Forum) Rack of Lamb
Comments (5)I've done it before a few different ways. I went looking for you and found a good video of a recipe by Martha Stewart, you can find it easily with a search. It's the classic approach. Besides the obvious first step of browning the meat, it's then painted (when cooled somewhat) with Dijon mustard and then coated with seasoned breadcrumbs. The seasoning is basic but includes garlic (of course). Then back into the oven to finish, but I think her time is a bit long for medium rare. Use your instant read thermometer and start checking it maybe 10 minutes before the expected end so as to not run over. The preparation she explains is easy and not too time consuming. The end result will be dramatic and delicious. Enjoy it. mushcreek, I'd be curious to hear why you're going the sous vide approach. It's easy enough to cook meat to the right degree of doneness (or non-doneness) in an oven. Are you worried about over-cooking it? I'd think raising the internal temperature via sous vide and then searing it afterwards risks doing that too. I guess in the end, whichever process one gets comfortable with and can use to the desired outcome is what matters but I'd be worried about not rendering off enough fat AND not overcooking it doing it your way, unless you're using a broiler. Still not clear why....See MoreMy Cooking Forum dream!
Comments (8)I used to make cinnamon rolls at the restaurant where I worked in San Francisco, and I had to start the dough as soon as I got there, in order for it to have time to rise. They always sold out quickly, but I think a lot of the restaurant employees got to them first. I started work at 11:00 PM and when I made cinnamon rolls, they would not be ready until about 8:00 AM. I've had a lot of cooking dreams but not involving Cooking forum members. That may change after we visit Annie this summer. I do have a lot of real estate dreams, however, and the houses (and most buildings) in my dreams morph during the dream, making it difficult for me to remember where I am or how to get out of a building. I also have a lot of dreams in which I get lost on streetcars in SF, and that never happened to me in person. If I were to make cinnamon rolls today, I would have to freeze most of them, but it might be worth it....See MoreWhat Will Cooking Forum Be Talking About In 2040?
Comments (17)Most folks I know of already eat highly processed nutrition sparse foods. Meats, processed carbs, fat, sugar and salt to feed desire to eat it. A cultivated taste and allows multinational factory-machine-based businesses to use cheap, easily mass-produced and petroleum intensive ingredients that have long shelf lives, ship all over world. That food is affordable to the masses, not the hand-crafted stuff. I see that trend continuing, and fewer and fewer being able to live or even care that they are missing out on the local, foodie lifestyle. We are the exception, not the rule. The menus in the few restaurants in my hometown are ground meat, pizza, chicken, simple pastas, processed carbs, and a choice of onions, carrots, celery and lettuce for vegetables, with perhaps coleslaw and crunchy tomatoes and a dill pickle or two. Of course lots of products made out of commodity crop/genetically modified soybeans and corn, sugar beets and wheat is on it's way towards that. Things that can be grown with minimal human effort but lots of machines and chemicals. I see that trend continuing despite the backlash. Food will less and less resemble the natural ingredients it came from, and we won't care. Also continuation of profiteering on people feeling unwell as a result. And a continuation of people working to counter that, in the counter culture. But they will be rarer and rarer and confined to pockets of culture surrounded by a sea of monotony. Kind of like monasteries kept culture alive in the Middle Ages. One can only hope cool innovative ways to live sustainably will come out of these pockets. Two conflicting tides moving in opposite directions. Some of us will band together and try to keep the old ways and old knowledge alive. Just like they did in the Middle Ages and just like we do now. In my impoverished state, there are some hotbeds of local culture and hand crafted food trends, but out in the hinterlands where the lower middle class and working class mostly live, there is an impoverishment of the food shed. My county used to be riddled with orchards, for example. A viable way for small businesspeople to make a living. Families I grew up with. All gone. Shows no sign of returning. Instead, fruit growing increasingly concentrated to fewer and fewer large growers, and profitable plant breeds. Same apple varieties for sale all over the region. Even the few remaining orchards in my region are struggling. At some point in the near future, the small family food producing business will be almost totally eradicated. It's close to it now, and the ones that are hanging on are running on fumes. Folks will work in agriculture, just not own the food production business. We are trying to figure out how to move to one of the better foodsheds. Everyone I know in my hometown says, "I have to drive somewhere to do all my shopping." Ironic since my town is the county seat and was once thriving with farms. That's how I grew up learning to love eating local. Also ironically, sooner or later it will be more and more difficult to drive somewhere, due to the cost of fuel. That will bring about an interesting dynamic. It's already here in my home town. The food available locally is what the poor people can afford because that's what will sell. The higher end stuff will mostly sit on the shelf. Yes, some left to buy, but not enough to make a profit on vs. cost of having unsold stuff sit on shelves. Our local supermarket is paring down selection, slowly but surely. Slow enough not to panic most folks is the key. Frog in slowly raising temperature water, not immediate boil....See MoreHappy New Years cooking forum!
Comments (19)PM, it's too late for me, I didn't get a chance to sit down until now, and the cornbread is already made and eaten. We had black eyed peas and greens, Mother had chicken strips and mashed butternut squash left over from another meal. I do like the idea of adding pumpkin, though, or maybe some of that butternut squash... Elery's two youngest boys will be here tomorrow morning at 9 a.m. with their families. Mother is here and that's a lot like cooking with a 3 year old, a lot of "what can I do?", but at least she's still here so I'm thankful for that. Anyway, I spent the day roasting tenderloin, making pizza "rolls", cheesecake, caramel nut tart, baking one more batch of cookies. Mother helped me frost. Elery's oldest granddaughter got her wisdom teeth taken out two days ago, so I'll be up early and making macaroni and cheese for her. Happy New Year, everyone, and may it be a happy and healthy one for all of us. Annie...See More- 6 years ago
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