Food Pr0n - Fantasia revisited.

Also bought about 3 kilos of fatty lamb cut. It's really just the excess fat of the lamb. Got it for less than $2 a pound. Great to render and use for anything savory. Rare to find American lamb with excess fat. Usually it's NZ or Aussie lamb that has excess fat, and all my experience with both have been crap. I'm not sure what they're being fed with or their living conditions, but the smell and taste is disgusting. It just tastes like soured game meat.

The week before last I got sidetracked being on the phone and let a few butturnut squash burn a little. Thinking they needed to be binned I still had a taste. While burned they tasted not burned and flan like. The only thing I did different was dissolve the cinnamon, brown sugar, salt and dash of pepper in warm water and just poured it over them. I also picked up a bottle of balsamic glaze. Those went on skinned and roasted beets that had been chopped and served on a bed of spinach with candied walnuts. We had some people over so I was pissed off about the squash until I realized I was in the clear.
 
Last edited:
OSS 117 said:
blueberry-buckle-crumble-cake.jpg
Click to expand...


Looks yummy!

We would probably call that a blueberry crumble cake - looks like a streusel or crumble on top?

Australian and New Zealand lamb is almost exclusively grass fed, as in it just roams the fields eating grass, American lamb might be grain or milk fed, no idea as I have never had it.

If it is "cryo packed" vaccum sealed into plastic it gets a very nasty smell when you open those packs... really yuck! Lamb is never my favourite meat as it has got a very strong smell and flavour, and is very fatty, neither of which I like, but lean cuts like Back Straps and cutlets are awesome, and a leg is really nice with lots of strong herbs and garlic, Rosemary and lemon and olive oil... or lots of fresh Bay leaves, or dried oregano Greek style... yum!
 
More often caused by obesity or genetically altered ability of insulin production. Anyway, that looks delicious. What are the two large packets? Brown sugar and white castor sugar? If you ever make chocolate cakes, use something called Barbados sugar, also known as Muscovado (if I recall correctly). Really good stuff to bring out the flavor of the chocolate. It's a must in moist, dense cakes like flourless cakes or Swedish kladlakka.
 
They are soft brown sugar, and demerara sugar for making the cookie base. I didn't use enough flour in the cookie dough though, so it's turned out a bit soggy. Still tastes good though.
 
MattW said:
They are soft brown sugar, and demerara sugar for making the cookie base. I didn't use enough flour in the cookie dough though, so it's turned out a bit soggy. Still tastes good though.
Click to expand...
Can't say I've seen dememera here stateside. If your oven keeps warm from the pilot (if gas), you can leave the cake in and the small amount of warmth should draw out the extra moisture. It will be a bit chewy-sticky though. Not like that's a bad thing.
 
OSS 117 said:
Can't say I've seen dememera here stateside. If your oven keeps warm from the pilot (if gas), you can leave the cake in and the small amount of warmth should draw out the extra moisture. It will be a bit chewy-sticky though. Not like that's a bad thing.
Click to expand...
Demerara is just another coarse brown sugar. We mainly use it in Coffee here.

I've had the mix in the fridge for a couple of hours, and the dough base has set a bit more now, and it's rather nice. Just had a bit with my dinner at work.
 
OSS 117 said:
More often caused by obesity or genetically altered ability of insulin production. Anyway, that looks delicious. What are the two large packets? Brown sugar and white castor sugar? If you ever make chocolate cakes, use something called Barbados sugar, also known as Muscovado (if I recall correctly). Really good stuff to bring out the flavor of the chocolate. It's a must in moist, dense cakes like flourless cakes or Swedish kladlakka.
Click to expand...
It's partly an inside joke.

There's a place called Sweet Lady Janes near my stepdads and they have some amazing cakes and pies.

The bad thing is that they're so sweet and rich that you think you'll get instant diabetes and your foot will fall off.
 
Back
Top Bottom