Food

[Jeannie]

That's just wrong-headed. I'm checking the forum rules for something that'll cover this outrage.

We may need to write one. It should also discuss the various acceptable uses of ketchup.

Jeannie

[Chronopolitano]

We may need to write one. It should also discuss the various acceptable uses of ketchup.

Jeannie

I add ketchup to my coke when I am feeling low n' dirty but don't feel like a whole burger.

[M. Montaigne]

I add ketchup to my coke when I am feeling low n' dirty but still feel vegetarianish.

And this is why I never went to Berkley.

[Chronopolitano]

And this is why I never went to Berkley.

I hear it's a total wussy school now, with career and emotional counseling and sheeat.
When I went there, it was like, "What's a career?"

But had you gone, you'd know to spell it with an extra 'e', as in Berkeley.

[M. Montaigne]

I hear it's a total wussy school now, with career and emotional counseling and sheeat.
When I went there, it was like, "What's a career?"

But had you gone, you'd know to spell it with an extra 'e', as in Berkeley.

I can barely read, so it's a miracle I can write at all.

[jsw41]

It's just liquid sugar. Bbq sauce is an acceptable substitution at burger king.

I don't like this post!

John

[jsw41]

I add ketchup to my coke when I am feeling low n' dirty but don't feel like a whole burger.

Thanks Chrono; you continually crack me up.

John

[CanadianStraps]

That's just wrong-headed. I'm checking the forum rules for something that'll cover this outrage.

Good thing I got in during the early days, so my nonsense can be grandfathered in.

So, how do you like you mint for lamb? I've tried it a bevy of ways and it never once lined up for me. The commercial mint jellies are abhorrent. I've tried it with a mint reduction I made, did not enjoy. I even made a beautiful mint pesto once to give it a whirl, was not a fan.

Lamb, to me, is much better suited to stronger spices, like those from Morocco, India, and the likes. I don't do it with a rack, but I loves me a curried whole lamb leg served with a cool yogurt/cucumber/garlic sauce that is easy to make. I once made that dish, and substituted the cukes for mint in my sauce.... and didn't like it.

[GaryF]

Good thing I got in during the early days, so my nonsense can be grandfathered in.

So, how do you like you mint for lamb? I've tried it a bevy of ways and it never once lined up for me. The commercial mint jellies are abhorrent. I've tried it with a mint reduction I made, did not enjoy. I even made a beautiful mint pesto once to give it a whirl, was not a fan.

Lamb, to me, is much better suited to stronger spices, like those from Morocco, India, and the likes. I don't do it with a rack, but I loves me a curried whole lamb leg served with a cool yogurt/cucumber/garlic sauce that is easy to make. I once made that dish, and substituted the cukes for mint in my sauce.... and didn't like it.

To be honest, spiced is the way I prefer my lamb, too. Moroccan, Lebanese etc. If I have to eat it roasted western style, though, I need a bit of fresh mint sauce to cut through and freshen it.

[Nokie]

A bit of bbq from our local Farmers Market last weekend-