Kim
Well-known member
heheheIt looks really good hon - I can almost taste it it looks so good lol!
hehehe, I have to admit it was pretty good.. let's put it this way.. there is none left

heheheIt looks really good hon - I can almost taste it it looks so good lol!
hehehe, I have to admit it was pretty good.. let's put it this way.. there is none leftlol
How about Posting Recipe for Lamb![]()
Very simple.
A leg of lamb.
Two or so sprigs of rosemary
Three cloves of garlic
A large red onion
A bottle of merlot or other red wine that you would normally drink.
Salt and pepper to taste.
Roughly dice up the onion, crush a glove of garlic, and cut the rest of the garlic into "spears"
Cut the ends off your sprigs of rosemary, down to where the stem is hard (no comment needed folks).
Drop the lamb into a large marinading dish and pour over a couple of cups of red wine, feel free to finish the bottle off as we don't like to see things go to waste. Add the onion, crushed garlic, and stripped ends of your sprigs of rosemary. On the leg cut incisions with a small sharp knife and insert the spears of garlic and any rosemary you might want to jam in. Finally with your two remaining sticks of rosemary insert long ways, from the fat end, into the meet. The actual stems will give you a good earthy taste.
Put the whole lot into the fridge overnight to let the magic happen, feel free to knock off any second bottle of wine you might have lying about.
Next day pre-heat oven to 200C odd, put the lamb in a roasting dish, pour over the marinade, and let it cook for 1.5 to 2 hours depending on preference. Be warned, the meat will be redder due to the wine so don't be fooled into over cooking.
Very simple.
A leg of lamb.
Two or so sprigs of rosemary
Three cloves of garlic
A large red onion
A bottle of merlot or other red wine that you would normally drink.
Salt and pepper to taste.
Roughly dice up the onion, crush a glove of garlic, and cut the rest of the garlic into "spears"
Cut the ends off your sprigs of rosemary, down to where the stem is hard (no comment needed folks).
Drop the lamb into a large marinading dish and pour over a couple of cups of red wine, feel free to finish the bottle off as we don't like to see things go to waste. Add the onion, crushed garlic, and stripped ends of your sprigs of rosemary. On the leg cut incisions with a small sharp knife and insert the spears of garlic and any rosemary you might want to jam in. Finally with your two remaining sticks of rosemary insert long ways, from the fat end, into the meet. The actual stems will give you a good earthy taste.
Put the whole lot into the fridge overnight to let the magic happen, feel free to knock off any second bottle of wine you might have lying about.
Next day pre-heat oven to 200C odd, put the lamb in a roasting dish, pour over the marinade, and let it cook for 1.5 to 2 hours depending on preference. Be warned, the meat will be redder due to the wine so don't be fooled into over cooking.
I went shopping earlier today (For like 8+ hours) and managed to waste a lot of money but found a lot of things to cook this week and next.
.
I went shopping earlier today (For like 8+ hours) and managed to waste a lot of money but found a lot of things to cook this week and next.
I picked up some Bison steaks, some ground Elk (1lb) patties, some ground Venison and some ground Antelope.
Also picked up some weird cheeses; Huntsman (Double Gloucester and Blue Stilton layered together), some rare Dubliner I haven't had in years, a british aged Cheddar with onion marmalade, some Emmi Don Olivo, and a few others. I also picked up some more gjetost cheeseas well as found a recipe for making my own: http://biology.clc.uc.edu/fankhauser/cheese/Gjetost/Gjetost.htm.
I'll try to take some pictures, but I already know I'm up for an odd week of culinary experiments.
You're eating Bison? Have we lost something in the translation?
![]()
This guy.
Like beef, but a bit deeper.I thought they were protected or something, guess they are being farmed, numbers expanding rapidly etc. What does the streak taste like?
That looks amazing. I'm super hungry now.dinner tonight...
Stir fried Chicken/Veg/Noodles with Hoisin/chilli sauce - it was super yummy.
View attachment 15289
Chopsticks? Looks great.dinner tonight...
Stir fried Chicken/Veg/Noodles with Hoisin/chilli sauce - it was super yummy.
View attachment 15289
That looks amazing. I'm super hungry now.
Chopsticks? Looks great.![]()
I eat noodles for breakfast all the timeThey were pretty good I have to say.. I could eat that again nowNoodles for breakfast? .. lol maybe not... *contemplates boring breakfast options*
Yeah, I found some Stainless steel ones a few years ago, which I love as they can be cleaned... we also have the lacquered Japanese kind too, but we mainly use these stainless steel ones with Asian food.
I eat noodles for breakfast all the time(I'm really liking this smiley now LMAO).
I have about 30 pairs of chopsticks, which kinds of weirds my family out. I got my brother some lightsabre chopsticks that he uses when we get sushi.
When I unpack them (they're at my house) I'll try and take pictures of each set.hehehe.. well we know what to get you for your birthdayMore chopsticks for your collection! Lightsabre ones sound like fun
![]()
When I unpack them (they're at my house) I'll try and take pictures of each set.
A few of them are very nice ones I picked up traveling years ago.
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