That looks really good Laurent. I do lamb shanks a little like that. I have never done the dough seal with lamb though I use it to do chickens quite often.Originally Posted by birdynamnam
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That looks really good Laurent. I do lamb shanks a little like that. I have never done the dough seal with lamb though I use it to do chickens quite often.
Last edited by Henry Krinkle; Jan 3, 2016 at 02:48 PM.
Ah. Yeah, my oven (which sucks) only goes down to 200.
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The seal allow a cooking without drying of the meat
You can eat the meat with a spoon
"chirp, chirp"
Back to work tomorrow and back to eating a bit better. There was a small filet left from last night's fondue, so steak and eggs and fried grape tomatoes for breakfast.
Since New Year's ran into the weekend, I'm still eating like it's 2015. I'm getting the ultimate pre-diet crap food for lunch. Stuffed crust pizza from Pizza Hut.
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I'm still finishing off cake and beef from last year so... Healthy eating can wait.
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I had some cherries and a few apples that were on the edge, and I got the grandiose idea to reduce them into a beautiful red glaze. Instead I got what looks more like mud. That said, the flavour is excellent. The best I could think to do was score a pork tenderloin and fill it with granny smith and Vidalia slices to host my 'mud'. I then worried that I would be making something too sweet, so I tossed some dried spices into the grinder to offset the sweetness, including some lovely dried chilies to give it a wee kick. It's not very pretty with how I just piped the mud on so haphazardly, but I'm hopeful it will eat nicely.
I'm going to cook it on the bbq with indirect heat, but no smoke.
It is now my duty to completely drain you.
Layered salad we put together yesterday!
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That looks lovely, almost a take on a Cobb salad. Are those popcorn shoots you have in there?
It is now my duty to completely drain you.
No Popcorn shots- thats shredded tasty cheese that I think you are referring to
Regards Cam
Watches
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