Food Thread: Matzoh Ball Soup And Roast Lamb Edition

Otherwise known as Passover.

Which as Jewish holidays go is important, but the food that goes with it can be problematic. Gefilte Fish is...um...how do I say this politely? Fvcking awful. I think most people just buy the jarred crap, and suffer. It is possible however to make good ones. They are call "quennelles" in France, and the reason nobody makes them will be evident when you look at the recipes. It is a lot of work for the equivalent of a side dish.

On the other hand, Matzoh Ball soup can be damned good, but I think that is driven in part by the quality of the chicken soup those Matzoh's balls are immersed in. I have used straight chicken stock, but that is a bit thin, so this year I am going to add some demiglace I made, just to pump up the chicken flavor. The other part of the equation is the amount of fat one puts into the matzoh ball mix. Use a lot of fat, preferably duck fat or chicken fat or, if you want your ancestors to roll over in their graves...bacon fat. It's just a dumpling, and there should be some richness and mouth feel if it is going to be the focus of the dish.

******
And now we arrive at the best part...the lamb!

My favorite cut is the rack (shut up!), but it's pricy, and a difficult to make for a large crowd. The next best in my book is the little chop, which is nothing more than a lamb porterhouse. It's great, and fun to eat, but still expensive for lots of people. And the best way to make them is on the grill, and I am not grilling to order for a dozen people.

So, we are left with the leg, but that doesn't mean that we will be settling for dreck here at Chez Dildo. It's a wonderful cut, with several different muscles that add to the flavor and interest factor. Plus there is plenty of fat, so it won't dry out.

I picked up a few boneless legs at Costco, which as many of you know has an impressive meat department. The lamb comes from Australia, is of very high quality, and intensely flavored. it's a bit stronger than American lamb, I guess because they slaughter older lambs. But it's good, and takes to my marinade very well. Parsley, garlic, Dijon mustard, salt, pepper, Rosemary, Thyme, olive oil....all blended into a thin paste and lathered on a day or two before cooking.

If I were cooking for an informal evening I would grill it, but for passover I will roast it in a warm oven, then crank it for a few minutes to put a bit of a crust on the meat. I shoot for medium-well ends and medium-rare middle. That seems to provide a good range for most people.

And this may be sacrilegious, but I don't like lamb very rare. I think medium-rare or medium is the way to go. The texture of rare lamb is too chewy and rubbery. Hell, I like the well-done ends because they are nice and crispy.

******
Today is the second edition of:

"Liquor Cabinets: A Study By And Of Morons."

Send me photos of your liquor storage system, and I'll post the good ones, and the really awful ones....

Today's entry is Hotspur's shrine to distilled beverages. I like the illumination, and is that a Lazy Susan I see on the bottom shelf? Very smart. it makes all of those weird mixing liquors that usually migrate to the back of the cabinet feel like they have a chance to go to the big dance.

******
One day I will speak with a rabbi or other competent religious expert about whether this is kosher for Passover. It has no leavening agent, and if baked immediately there won't be any theoretical possibility of rising from wild yeasts. But....my guess is that the answer is no.

MOLTEN CHOCOLATE CAKE

4 ounces soft, unsalted butter, more for greasing dishes
12 ounces bittersweet chocolate (And spend some money on the chocolate. I use Caillebaut)
4 large eggs
Salt
6 ounces superfine sugar* or 7ounces of granulated sugar
1 teaspoon vanilla extract
1/3 cup flour.

Preheat oven to 375°

1. Butter (and do a very good job! The more the merrier) seven 4-ounce baking ramekins.

2. In a small saucepan over low heat or in a microwave oven, melt chocolate; set aside to cool slightly. Using an electric mixer, cream together the butter and the sugar. In a medium bowl, whisk eggs together with a pinch of salt until frothy; set aside. Gradually add egg mixture, then vanilla. Add flour and mix well. Add chocolate and blend until smooth. The batter sets fairly quickly, so don’t leave it sitting around while you putter around doing other stuff for dinner. It will be more difficult to transfer into the baking dishes.

3. Divide batter into the baking dishes and arrange them on a baking sheet. Bake until just firm and dry on surface, 13-15 minutes. The timing is very, very approximate. But be careful; the point of this dessert is the spoonful of molten chocolate in the middle. If you overcook them they will be nice little chocolate cakes, but nothing to write home about. Remove dishes from the oven, run a thin knife or spatula around the cake and immediately invert cakes onto small plates or shallow bowls. I give the inverted dish a good rap with a knife to release the cake. Serve hot with a small scoop of good ice cream on top.

You can also just serve them in the ramekins, but they will be hot, so be careful.

Yield: 7 generous servings.

Batter may be placed in baking dishes, covered with plastic wrap and refrigerated for a few days. If you have time, bring to room temperature before baking. Or not. It sounds good, but I am not sure that straight from the refrigerator makes much difference.

*Granulated sugar that has been blended for a few minutes, or granulated if you don’t feel like pulling out the food processor.

******
Email cbd dot aoshq at gmail dot com with food tips, extra antelope steaks, and unused single malt scotch.

Posted by: CBD at 04:00 PM

Comments

(Jump to bottom of comments)

1 Solid food ghis week

Posted by: Skip at April 09, 2017 03:54 PM (Ot7+c)

2
Yay, food!

Posted by: Spun and Murky at April 09, 2017 03:55 PM (4DCSq)

3 My liquor storage system is my kitchen counter.

Posted by: Vic We Have No Party at April 09, 2017 03:56 PM (mpXpK)

4 lovely crystal

Posted by: phoenixgirl... at April 09, 2017 03:57 PM (0O7c5)

5 CBD, a lot of recipes for Passover seem to call for flourless dishes-like gluten free desserts. (It seems like it here in DC metro area).

I thought the prohibition was against yeast, not flour, since matzoh is made from flour. Am I off base?

And a blessed Passover to you!

Posted by: moki at April 09, 2017 03:57 PM (wuzmq)

6 Have no idea why I try to hit the t key and the g shows up.

Don't know if I have ever had lamb

Posted by: Skip at April 09, 2017 03:57 PM (Ot7+c)

7 Chicken piccata and roasted potatoes at castle Lowell. My son made a cherry pie, except he didn't have enough cherry filling. So he threw in a can of crushed pineapple. Not what I would have chosen, but it doesn't suck.

Posted by: Duke Lowell at April 09, 2017 03:57 PM (kTF2Z)

8 I have never had lamb to my knowledge. However, I have had "monkey meat" on a stick.

Posted by: Vic We Have No Party at April 09, 2017 03:58 PM (mpXpK)

9 'the really awful ones....'

Mine's a dusty top shelf in the shop guarded by spiders. It's too dark to get a good picture.

Posted by: The bogus management at April 09, 2017 03:58 PM (BO/km)

10 I only have wine storage cabnets (2) and wine storage under my steps in the basement.

Posted by: Skip at April 09, 2017 03:59 PM (Ot7+c)

11 Dang it off bogus sock

Posted by: freaked at April 09, 2017 03:59 PM (BO/km)

12 Oh dear. Those poor, sweet, little lambikins. I wish I hadn't seen that picture.

That picture aside, Passover food is wonderful. I've been privileged to have bits and pieces, as part of our old dinner club.

That liquor cabinet is beautiful.

Posted by: bluebell at April 09, 2017 03:59 PM (sBOL1)

13 Smells delicious, except for the rosemary. Rosemary is highly overrated.

Posted by: Fritz at April 09, 2017 04:00 PM (MF/hn)

14 i recognize things i need for my liquor cabinet Hotspur.

nice one!

Posted by: concrete girl at April 09, 2017 04:00 PM (eQSM0)

15 Crystal decanters! Fancy schmancy! Are those figurines bottles too?

That is a fine, fine likker cabinet.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 04:00 PM (PhYV5)

16 If lamb is so good why is it smothered in mint which I would detest on its own?

Posted by: Skip at April 09, 2017 04:01 PM (Ot7+c)

17 And a blessed Passover to you!

Posted by: moki at April 09, 2017 03:57 PM (wuzmq)

Thank you very much!

The prohibition is against food that rises. So obviously flour+yeast is out, but if you want to be picky, the rabbis assume that plain flour is going to be inoculated with some wild yeast, so even for matzoh it has to be baked within 18 minutes, to avoid accidental fermentation and rising.

This cake does rise just a bit, but so does matzoh. You can see the little bubbles in it.

Posted by: CharlieBrown'sDildo at April 09, 2017 04:01 PM (rF0hx)

18 Damn that lamb sounds good, hope they don't shot them with .25's

Posted by: Raplh at April 09, 2017 04:01 PM (8fdt8)

19 However, I have had "monkey meat" on a stick.
Posted by: Vic We Have No Party at April 09, 2017 03:58 PM (mpXpK)
---
Me too. They told me it was actually pork, but I wonder...long pig?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 04:02 PM (PhYV5)

20 Some people skim their matzo ball soup broth to reduce fat and save the schmaltz for other cooking purposes. I consider mine a failure if I can't walk across it when it's been chilled. It looks like a chicken fat tanker ran aground or something. Je ne regrette rien.

http://stoatnet.org/mbs.jpg

Posted by: hogmartin at April 09, 2017 04:03 PM (8nWyX)

21 Mary had a little lamb
But it just had to go
As Mary had to pay her rent
Squandered on mounds of blow

Posted by: Tilikum Killer Assault Whale at April 09, 2017 04:03 PM (hVdx9)

22 *My liquor storage system is my kitchen counter.
Posted by: Vic We Have No Party at April 09, 2017 03:56 PM (mpXpK)*

And it is marvelous!

Vic's neighbor.

Posted by: tbodie at April 09, 2017 04:03 PM (WrQfI)

23 19 Me too. They told me it was actually pork, but I wonder...long pig?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 04:02 PM (PhYV5)

I always thought it was pork, but over there it could have been anything.

Posted by: Vic We Have No Party at April 09, 2017 04:04 PM (mpXpK)

24 The legs o' lamb at Wegmans were expensive so I just got some ground lamb. I'll make some lamb meatballs, some rosemary and some curried.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 04:04 PM (PhYV5)

25 Send me photos of your liquor storage system, and I'll post the good ones, and the really awful ones....

What about wine cellars? I have a purty little brick and stucco wine cellar I built myself -- but I don't really drink that much wine. I just like the idea of having a fairly beta ray resistant room with booze that doesn't need mixers and won't go bad during the apocalypse.

Posted by: E Depluribus Unum at April 09, 2017 04:04 PM (HTdUD)

26 22 And it is marvelous!

Vic's neighbor.

Posted by: tbodie at April 09, 2017 04:03 PM (WrQfI)

And she has already hit it today.

Posted by: Vic We Have No Party at April 09, 2017 04:05 PM (mpXpK)

27 21 Mary had a little lamb
But it just had to go
As Mary had to pay her rent
Squandered on mounds of blow

Posted by: Tilikum Killer Assault Whale at April 09, 2017 04:03 PM (hVdx9)
---
I'm watching "Bright Young Things" and the party-mad set call it "naughty salt".

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 04:05 PM (PhYV5)

28 Ahhh. Delayed flights.
So. What did I miss???

Nice shelves. Clearly not IKEA.

My liquor containers come in 4,6, and 8 oz glasses. There's other kinds???

Posted by: Diogenes at April 09, 2017 04:06 PM (PMkYS)

29 This cake does rise just a bit, but so does matzoh. You can see the little bubbles in it.
Posted by: CharlieBrown'sDildo at April 09, 2017 04:01 PM (rF0hx)

Yep, it's kind of complicated. HFCS, which is grain (corn) that has been moistened for more than 18 minutes is not cool, but making a cake - or for that matter, matzo balls - from matzo is fine, even though it's been mixed with liquid.

Posted by: hogmartin at April 09, 2017 04:06 PM (8nWyX)

30 What about wine cellars?

Posted by: E Depluribus Unum at April 09, 2017 04:04 PM (HTdUD)

Absolutely!

[haven't you figured out that the cobloggers are whores for content?]

Posted by: CharlieBrown'sDildo at April 09, 2017 04:07 PM (rF0hx)

31 I have a big tchotchke hutch that I'd like to convert into a liquor cabinet, but it currently houses all my nerd toys. Perhaps I could incorporate booze into it?

The Bender figurine would certainly approve, as would Bones.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 04:08 PM (PhYV5)

32 My liquor containers come in 4,6, and 8 oz glasses. There's other kinds???

Posted by: Diogenes at April 09, 2017 04:06 PM (PMkYS)

Of course.

Gin and Tonic.

4 ounces gin
8 ounces tonic
1/2 of a lime, cut into quarters and muddled.
Top with ice.

I put that in a 20 ounce glass.

Posted by: CharlieBrown'sDildo at April 09, 2017 04:09 PM (rF0hx)

33 Oh, and if you aren't adding fresh dill to your MBS broth, get hot on that.

Posted by: hogmartin at April 09, 2017 04:09 PM (8nWyX)

34 Oh, I know what I wanted to tell you all! I had Blue Bell ice cream for the first time last Sunday. Ooh la la.

You Texicans were right. That's good stuff.

Posted by: bluebell at April 09, 2017 04:10 PM (sBOL1)

35 Oh lordy, it's breaking my heart every time I refresh and I see those darling little lambs go by.

Posted by: bluebell at April 09, 2017 04:11 PM (sBOL1)

36 Oh, and dinner is sopressata, speck, and salami on sauerkraut rye with artisanal mustard, chased down with blood orange IPA.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 04:12 PM (PhYV5)

37 Can someone Hebrewsplain the plate?

Posted by: DaveA at April 09, 2017 04:13 PM (FhXTo)

38 Posted by: bluebell at April 09, 2017 04:11 PM (sBOL1)

Baaaah....baaaah....baaaah....

Posted by: Poor little old lamb at April 09, 2017 04:13 PM (rF0hx)

39 Heh bluebell,

Yep.

Posted by: SMFH at April 09, 2017 04:13 PM (s5Kql)

40 So why is lamb & veal so expensive? You don't have to feed them for as long or feed them as much as adults, so they ought to cost less.

Posted by: josephistan at April 09, 2017 04:13 PM (ANIFC)

41 The Breslin at the Ace Hotel in NYC has a really good lamb burger.

Posted by: Cosmic Charlie at April 09, 2017 04:13 PM (7dpmG)

42 Passover recipes from Jews around the globe, even India and Iraq

http://preview.tinyurl.com/ksnkzx2

Book review and 3 recipes. What is a curry leaf?

The nut (not coconut) macaroons sound extravagant.

Posted by: KT at April 09, 2017 04:14 PM (qahv/)

43 In my readings I've encountered martinis made with a dash of Pernod or absinthe. Anybody tried these?

Cuz I am all about the absinthe.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 04:14 PM (PhYV5)

44 Food thread always makes me want to drink. You would think that it would make me hungry?

Posted by: Max Power at April 09, 2017 04:14 PM (QCc6B)

45 Each food is a symbol that corresponds to a part of the Seder.

For instance, the lamb shank represents the Paschal lamb.

The word in the middle is "Pesach," or Passover in Hebrew.

Posted by: CharlieBrown'sDildo at April 09, 2017 04:15 PM (rF0hx)

46
My favorite use of lamb is in Shawarma. Which reminds me, haven't done that in quite a while.

It involves much beating of the meat... and Tzatziki Sauce .

Posted by: Spun and Murky at April 09, 2017 04:15 PM (4DCSq)

47 What about wine cellars?
Posted by: E Depluribus Unum at April 09, 2017 04:04 PM (HTdUD)

Absolutely!
Posted by: CharlieBrown'sDildo

Excellent. First I have to clean up and gather up the assembled spiders and mail them to AtC. Anyone got her snail mail addy?

Actually I want to take the pic to upload to Zillow so the local tax collectors can look at the pic and raise my taxes - forcing me to get the hell out of this damn state for good. So a two-fer.

Posted by: E Depluribus Unum at April 09, 2017 04:15 PM (HTdUD)

48 SMFH, it's a really really good thing it's not available here in Virginia.

But I sort of wish it were.

Posted by: bluebell at April 09, 2017 04:15 PM (sBOL1)

49 Excellent. First I have to clean up and gather up the assembled spiders and mail them to AtC. Anyone got her snail mail addy?

---

Got a death wish, huh?

Posted by: SMFH at April 09, 2017 04:16 PM (s5Kql)

50 I am particular about glasses, I have a lead crystal rocks glass for scotch, brandy snifter for brandy, cabernet glass for some red wines, balloon glass for others, and white wine glass for whites.
No point in drinking like a heathen.

Posted by: Skip at April 09, 2017 04:16 PM (Ot7+c)

51 I've never had a hankering for lamb.

Of course, if I was starving...

Posted by: SMFH at April 09, 2017 04:17 PM (s5Kql)

52 The charoset represents the mortar that the Jewish slaves used to build the Egyptian cities.

Posted by: CharlieBrown'sDildo at April 09, 2017 04:17 PM (rF0hx)

53 Thanks,

Menu-wise it's chicken/sausage gumbo tonight. Time to get cooking.

Posted by: DaveA at April 09, 2017 04:18 PM (FhXTo)

54 Chicken noodle soup for me tonight.

Posted by: SMFH at April 09, 2017 04:18 PM (s5Kql)

55 35 Oh lordy, it's breaking my heart every time I refresh and I see those darling little lambs go by.

Posted by: bluebell at April 09, 2017 04:11 PM (sBOL1)
*****

Breaking my BBQ's heart as well.

Live lamb. Best EVAH is a place in Victoria BC called Milos.
Yum!!!

Posted by: Diogenes at April 09, 2017 04:19 PM (PMkYS)

56 Can someone Hebrewsplain the plate?
Posted by: DaveA at April 09, 2017 04:13 PM (FhXTo)

A seder plate (not the ones everyone eats from, but the ceremonial plate) has five things on it:
egg (beytza)
bitter herb, usually horseradish (maror)
lamb shank bone (zroa)
sweet apple salad (haroset)
parsley (karpas)

They all have different meanings and symbolism, since Pesach is a lot like Easter in being a spring/rebirth kind of holiday in addition to its ostensible meaning. No, I don't know why that plate has separate places for horseradish and bitter herb.

Posted by: hogmartin at April 09, 2017 04:19 PM (8nWyX)

57 We have roast beef leaftovers so think its hot roast beef sammys and fresh green beans and salad

Posted by: Skip at April 09, 2017 04:19 PM (Ot7+c)

58 >>>Can someone Hebrewsplain the plate?<<<

Where do they place that nasty jelly fish?

Posted by: Fritz at April 09, 2017 04:20 PM (MF/hn)

59 Live lamb. Best EVAH is a place in Victoria BC called Milos.
Yum!!!
Posted by: Diogenes at April 09, 2017 04:19 PM (PMkYS)
---------

Live lamb. Gulp. Please, please let that be a typo.

Posted by: bluebell at April 09, 2017 04:20 PM (sBOL1)

60 I stuff leg of lamb with garlic & olives and thyme and rosemary infused olive oil. I cook it as described. I buy a whole lamb from my 'next door' neighbor and eat lamb throughout the summer. Lamb is our favorite red meat.

Posted by: colfax mingo at April 09, 2017 04:22 PM (PX+kj)

61 I threw ground beef & some leftover - stuff - in a slow cooker for dinner. Tune in to see what happens.

Posted by: josephistan at April 09, 2017 04:22 PM (ANIFC)

62 A few years ago, I was invited to a Seder at the home of some friends. I was so excited because: lamb!

Turns out, they were super-progressive so we ate organic roast chicken instead.

Sigh.

Anyway, in NJ, while we have no 2nd Amendment rights, we actually have a directory of small local farms which sell lamb cuts: agrilicious.org

Posted by: RondinellaMamma at April 09, 2017 04:22 PM (oQQwD)

63 Live lamb. Gulp. Please, please let that be a typo.
*****

Damnit. Yes. Typo.
Meant to say Love lamb.

Not live.
Love.
As in consume.
Not in the Ace way.

Posted by: Diogenes at April 09, 2017 04:22 PM (PMkYS)

64 You all are way ahead of me with regard to dinner. I've been away on vacation. I keep thinking someone is just going to put something down on a plate in front of me.

Posted by: bluebell at April 09, 2017 04:23 PM (sBOL1)

65 Isn't it time for an Easter cake fails link?

Why yes, I think it is:

http://www.cakewrecks.com/home/2014/4/16/8-creepy-easter-cakes-to-haunt-your-dreams.html

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 04:23 PM (PhYV5)

66
As unapologetic NASCAR fans, we try to cook something native to the weekend's race venue.

Racing at Texas right. Brisket! Duh...

Posted by: Spun and Murky at April 09, 2017 04:23 PM (4DCSq)

67 Oh lordy, it's breaking my heart every time I refresh and I see those darling little lambs go by.
*****

I'm feeling the same way about that liquor cabinet.
Austin's airport bars are marginal.
Functional...but marginal.

Posted by: Diogenes at April 09, 2017 04:25 PM (PMkYS)

68 Where do they place that nasty jelly fish?
Posted by: Fritz at April 09, 2017 04:20 PM (MF/hn)

On your plate. There are a bunch of traditional foods that aren't part of the 'canon' but people of different backgrounds have incorporated. We always eat a hard-boiled egg in salt water, because someone in the misty past of my dad's heritage decided something something tears of enslavement something something egg of rebirth.

Would not recommend it. Kinda tastes like what it sounds like.

Posted by: hogmartin at April 09, 2017 04:25 PM (8nWyX)

69 Oh what a nice liquor cabinet, I'll be right over.

Posted by: Vic's Neighbor at April 09, 2017 04:25 PM (mpXpK)

70 Really enjoying vodka with cranberry (on the rocks) these days. I find the cranberry juice with the added sugar makes for a superior, and more tart beverage. Strangely enough the 100% juice version that Ocean Spray makes is much too sweet. I think they add all sorts of concentrated fruit juices from other types of fruit.

Posted by: Max Power at April 09, 2017 04:25 PM (QCc6B)

71 Excellent. First I have to clean up and gather up the assembled spiders and mail them to AtC. Anyone got her snail mail addy?
---
Got a death wish, huh?
Posted by: SMFH

I thought she was a card-carrying member of PETA.
Persons for the Ethical Treatment of Arthropods.

Now, they're only small -- but by G-d there's thousands of them.

Posted by: E Depluribus Unum at April 09, 2017 04:25 PM (HTdUD)

72 http://www.cakewrecks.com/home/2014/4/16/8-creepy-easter-cakes-to-haunt-your-dreams.html
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 04:23 PM (PhYV5)
------------

Ha ha ha ha! I love this! Makes me feel better about my dead bunny cake.

The first picture is how I imagined the rabbit that went after Jimmy Carter looked.

Posted by: bluebell at April 09, 2017 04:25 PM (sBOL1)

73 I'm watching "Bright Young Things" and the party-mad set call it "naughty salt".

Posted by: All Hail Eris
****

Naughty salt. Don't put it on your fries!

Posted by: Tilikum Killer Assault Whale at April 09, 2017 04:26 PM (hVdx9)

74 Now, they're only small -- but by G-d there's thousands of them.
Posted by: E Depluribus Unum at April 09, 2017 04:25 PM (HTdUD)
----------

Oh, please leave them, and all the dust bunnies too, before you take the picture. It would make me feel so much better about myself.

Posted by: bluebell at April 09, 2017 04:27 PM (sBOL1)

75 Dude. Buy the whitefish, not the carp. That s*it is basically goldfish.

Posted by: Yudhishthira's Dice at April 09, 2017 04:28 PM (UiRxW)

76 I love lamb but I'm the only one in my family who does.

Though they will occasionally let me cook leg of lamb or lamb chops.

If you have a boneless let o'lamb, and a nice bbq'r-

try Tandoori Lamb.

It works really well.

Also, if roasting or grilling lamb-

make fresh mint sauce. Man, that is the best!

Posted by: naturalfake at April 09, 2017 04:29 PM (NyJwR)

77 Cuz I am all about the absinthe.
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 04:14 PM (PhYV5)

So what you're saying is, absinthe makes the heart grow fonder.

Posted by: Insomniac - sin valor at April 09, 2017 04:31 PM (0mRoj)

78 I am off to do battle with cars, Try not to poke each other's eyes out.

Posted by: Tilikum Killer Assault Whale at April 09, 2017 04:32 PM (hVdx9)

79 Tell me Clarisse...in the middle of the night, do you still hear those lambs, screaming?

Posted by: Hannibal Lecter at April 09, 2017 04:32 PM (0mRoj)

80 52
The charoset represents the mortar that the Jewish slaves used to build the Egyptian cities.

Posted by: CharlieBrown'sDildo at April 09, 2017 04:17 PM (rF0hx)

But don't forget... it also represents the sweetness of life, in place of the bitter herbs and tears of affliction. And what would a Hillel sandwich be, without it?

Posted by: Yudhishthira's Dice at April 09, 2017 04:34 PM (UiRxW)

81 >>http://www.cakewrecks.com/home/2014/4/16/
8-creepy-easter-cakes-to-haunt-your-dreams.html

OK, one of those bunnies has a cropped peep head for a nose...

Posted by: Lizzy at April 09, 2017 04:34 PM (NOIQH)

82 The latest issue of Backwoodsman magazine (one of my absolute favorite periodicals) has an article on brewing wild tea of various kinds. The one that I tried was dandelion tea. Six or seven flower heads with a cup of boiling water poured on them and steeped for 5 minutes. I had no idea what to expect. The brew was very mild like a light chamomile tea. Quite refreshing.

Other recipes call for using dandelion leaves like making mint tea. I'll try that one next. There are supposed to be health benefits to dandelion tea. I like the idea of getting use out of a 'weed'

Posted by: JTB at April 09, 2017 04:36 PM (V+03K)

83 Other recipes call for using dandelion leaves like making mint tea. I'll try that one next. There are supposed to be health benefits to dandelion tea. I like the idea of getting use out of a 'weed'
Posted by: JTB at April 09, 2017 04:36 PM (V+03K)

Dude...

Posted by: Stoners everywhere at April 09, 2017 04:38 PM (0mRoj)

84 Naughty salt. Don't put it on your fries!
Posted by: Tilikum Killer Assault Whale at April 09, 2017 04:26 PM (hVdx9)
---
Oh, it goes great on Stephen Fry!

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 04:38 PM (PhYV5)

85 Oh, don't forget the orange on the seder plate too. Someone apparently once said that a female rabbi made as much sense as having an orange on a seder plate, so now all the reconstructionists and some reform Jews have to have an orange to show how progressive and eDgY they are.

Posted by: hogmartin at April 09, 2017 04:38 PM (8nWyX)

86 My Eyetalian aunt loved dandelion leaves in her salad. As kid I was dumbfounded that she wanted to pick "weeds", but they do sell seeds for cultivated dandies.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 04:40 PM (PhYV5)

87 And now we arrive at the best part...the lamb!

Just make sure it is lamb and not turkey.

Posted by: buzzion at April 09, 2017 04:42 PM (cAnNx)

88 85
Oh, don't forget the orange on the seder plate too. Someone apparently
once said that a female rabbi made as much sense as having an orange on a
seder plate, so now all the reconstructionists and some reform Jews
have to have an orange to show how progressive and eDgY they are.

Posted by: hogmartin at April 09, 2017 04:38 PM (8nWyX)
Ugh - don't remind me, brotha! We have a bunch of these types that moved in, and turned my Conservative synagogue into one of these Reconstructionist mumbo-jumbo shops. I still go out of respect for my mother, but believe-you-me... she doesn't put any freakin' oranges on our freakin' seder plate.

Posted by: Yudhishthira's Dice at April 09, 2017 04:44 PM (UiRxW)

89 Thanks for the compliments.

For those wondering, the ceramic decanters at the rear are LR, vodka, bourbon, rum, scotch, and gin.

Posted by: Hotspur at April 09, 2017 04:44 PM (Grv+w)

90 Any other fans of The Lamb Lies Down on Broadway?

Posted by: Cosmic Charlie at April 09, 2017 04:45 PM (7dpmG)

91 Last week someone mentioned "Magellan Gin".

I looked it up and got a wild hair, so I bought some.

It's blue.

Not because of food dye but because one of the botanicals used at the end is Iris blossoms.

It's one of the more floral and spicy type gins. Light on the juniper as so many modern gins are.

But, I found a fabulous cocktail on their website.

Just reading the recipe, I knew it would be pretty tasty. Well, worth making.

Plus....moron friendly name-

"Victoria's Secret"

1.5 oz Magellan Gin
.75 oz Apricot Brandy
1.5 oz Fresh sour (I just use 1 oz fresh lemon juice and .5 oz of simple syrup)
.25 oz Campari

Shake with ice, strain, serve with lemon wheel.
Drink!

Delicioso!

The Campari really makes the drink. I like Rothmans and Winter Orchard Apricot for the apricot part but use what you like.

Magellan Gin sucks in a martini but works really really well in an Aviation Cocktail.

Here's the version I like:

Aviation Cocktail

2 oz Magellan Gin
.75 oz fresh lemon juice
.5 oz Maraschino liqueur
.25 oz Creme de Violette liqueur

Shake with ice, strain, serve with maraschino cherry(Luxardo if you have them!).

Excellent cocktail and more so with this gin.

I may try Magellan with a "Moonlight Cocktail" tonight. That should work well.

Posted by: naturalfake at April 09, 2017 04:45 PM (NyJwR)

92 A seder plate (not the ones everyone eats from, but the ceremonial plate) has five things on it:
....ince Pesach is a lot like Easter in being a spring/rebirth kind of holiday

First thing I thought was the Persian New Year plate, which has seven (?) things on it and is a spring/rebirth kind of holiday.

Posted by: t-bird at April 09, 2017 04:47 PM (kCDOM)

93 Leftover thick-crust pizza for lunch today. Zapped in microwave until the top is warm, then crisped up the bottom of the crust in butter in a frying pan. Crust tasted better than it did from delivery yesterday.

Non-stick pan works best.

Posted by: KT at April 09, 2017 04:47 PM (qahv/)

94 It involves much beating of the meat... and Tzatziki Sauce .
----

Phrasing!

Posted by: Tonypete at April 09, 2017 04:48 PM (tr2D7)

95 When I was a kid I worked at a family restaurant which
cooked leg of lamb in big pans each Sunday. We would then sit the lamb out on the prep line and when an order came in we would slice a few pieces off and ladle hot au jus over the plated meat to moisten it up and get it nice and hot.

Served with a side veggie and potato and mint jelly in a little paper side cup.

People loved it.

Posted by: Hairyback Guy at April 09, 2017 04:51 PM (5VlCp)

96 I forgot about this...

Western Kentucky has their own version of BBQ made with lamb.

And Black BBQ Sauce!

It is yummy and I've made it several times.

Check out the interwebs for the recipe and make something really different for Easter dinner.

Posted by: naturalfake at April 09, 2017 04:52 PM (NyJwR)

97 Posted by: naturalfake at April 09, 2017 04:45 PM (NyJwR)

It sounds like it would be pretty as well.

I want to find a god d recipe for the margarita I kept drinking in Hawaii.
It was a pink grapefruit spicy margarita. It was blended like a slushy.

He said they made it with fresh squeezed pink grapefruit and lime juice, tequila, agave nectar and Cointreau. And jalepeno. I don't remember which tequila they used but it was yummy.

Posted by: CaliGirl at April 09, 2017 04:53 PM (u8Ywb)

98 An Orthodox former supervisor told me that romaine lettuce was one of the recognized "bitter herbs" for Passover. I questioned its legitimacy as "bitter". He said is was bitter if you chewed on it for a while. I suspect that many types of lettuce were more bitter in the past than the lettuce we are used to today.

I got the impression that there were several different bitter herbs on his Seder plate every year.

Posted by: KT at April 09, 2017 04:55 PM (qahv/)

99 First thing I thought was the Persian New Year plate, which has seven (?) things on it and is a spring/rebirth kind of holiday.
Posted by: t-bird at April 09, 2017 04:47 PM (kCDOM)

There are probably a lot of them that blend a religious event (liberation from Egypt, Christ rising) with the seasonal themes. Like, the seder has parsley (karpas), a symbol of new life, dipped in salt water, a symbol of the tears of the enslaved. Same with haroset, like someone said upthread, resembles the mortar the slaves had to lay, but has a sweet taste of freedom, etc etc.

Any goyim about who happen to catch an invite to a seder ought to give it a try. It's kind of like Thanksgiving, but with some breaks to read from the Haggadah and occasional "now is when we eat the weird shit" moments. Weird like salty parsley or gefilte fish though, nothing too odd.

Posted by: hogmartin at April 09, 2017 04:56 PM (8nWyX)

100 Rack of lamb floats my boat. Rub olive oil on 2 racks for luck, then take 2 lamb racks, rub with olive oil, pepper and Rosemary, pre-heat oven to 425 F, Place racks on baking tray, curve up, and cook for 15min, then flip for 15 more min. Let cool for 5 minutes and slice and serve! When done, Make 2 cocktails and get back to the pre- oiled rack upstairs in the BR.

Posted by: Excelsior 007 at April 09, 2017 04:57 PM (XirO5)

101 As the only lonely Anglican in Canter's Deli on Fairfax in old LA, I remember all this stuff. And I was the best Shabbes goy in all the world, I'll have you know...

Posted by: Skookumchuk at April 09, 2017 04:58 PM (+APBP)

102 >>Aviation Cocktail...
If you like the Aviation you would probably like the Last Word.

Equal amounts of gin, green Chartreuse, maraschino liqueur and freshly
pressed lime juice, which are combined in a shaker with ice, strained and served up.

Posted by: Aviator at April 09, 2017 04:58 PM (/Nite)

103

Are those gnomes?

Posted by: Soothsayer SLX at April 09, 2017 04:59 PM (agzHO)

104 Leftover thick-crust pizza for lunch today. Zapped in microwave until the top is warm, then crisped up the bottom of the crust in butter in a frying pan. Crust tasted better than it did from delivery yesterday.

Non-stick pan works best.

Posted by: KT

That's interesting. The old problem with microwaves and leftover pizza.

Thanks. Gonna try that next time. Might just reverse the process though, pan first, microwave next.

Posted by: E Depluribus Unum at April 09, 2017 04:59 PM (HTdUD)

105 Leftover thick-crust pizza for lunch today. Zapped in microwave until the top is warm, then crisped up the bottom of the crust in butter in a frying pan. Crust tasted better than it did from delivery yesterday.
Non-stick pan works best.
Posted by: KT at April 09, 2017 04:47 PM
~~~~~

Absolute best way to reheat pizza is in a frying pan. I don't even bother with the butter. Each slice tastes like it just came out of a brick oven.

Dinner tonight is Reubens. Had about 8 lbs. of corned beef that I didn't use on St. Paddy's Day, so cooked it up today. Also found those itty-bitty red potatoes again (about the size of a shooter marble.) Toss them in some melted butter and olive oil, sprinkle with salt and pepper and toss in the oven 'til tender. Bite-size yum yums.

Posted by: IrishEi at April 09, 2017 04:59 PM (HiDrR)

106 86 ... All Hail Eris, I'll check on dandelion leaves in salad. Thanks. I'm still amused by the idea of LEGAL culinary use of the 'weed'. LOL

Hope everyone saw Eris' Tolkien shrine in the Book Thread. Like others, I have that three volume LOTR set in the slip cover. Bought it as a special gift to myself in 1966, the first year it was offered. (A major expense for a young teen.) My copy is quite tattered from use but still treasured.

Posted by: JTB at April 09, 2017 05:00 PM (V+03K)

107 Posted by: KT at April 09, 2017 04:55 PM (qahv/)

I've never found romaine to be bitter. Some of the lettuce I refer to as weeds are more bitter tasting. I think romaine is like iceberg, they both have no taste.

Posted by: CaliGirl at April 09, 2017 05:01 PM (u8Ywb)

108 Any other fans of The Lamb Lies Down on Broadway?
Posted by: Cosmic Charlie at April 09, 2017 04:45 PM (7dpmG)

Not a fan so much as one summer I played it over and over. It was like being unable to look away from an auto accident.

Posted by: Kindltot at April 09, 2017 05:01 PM (0hI48)

109 And yes, speaking of booze, I'm having a Stone Fence. I may have mentioned this before... It's what Ethan Allen and his boys drank at the Remington Tavern before taking Fort Ticonderoga. A victory helped by the fact that the British didn't yet know there was a Revolution going on....

Anyway, my recipe is a bottle of Samuel Smith's Organic Cider with a shot of dark rum. It will cure what ails ya.

Posted by: Skookumchuk at April 09, 2017 05:02 PM (+APBP)

110 It sounds like it would be pretty as well.

I want to find a god d recipe for the margarita I kept drinking in Hawaii.
It was a pink grapefruit spicy margarita. It was blended like a slushy.

He said they made it with fresh squeezed pink grapefruit and lime juice, tequila, agave nectar and Cointreau. And jalepeno. I don't remember which tequila they used but it was yummy.

Posted by: CaliGirl at April 09, 2017 04:53 PM (u8Ywb)

CaliGirl,

It is pretty.

So far, that's pretty much been the first words out of the glorious and esthetically-minded Mrs naturalfake when I present her with a Magellan cocktail-

"That's pretty."

The margarita sounds nice, a combination of a Paloma and a Margarita with jalape�o.

That sounds easy to do. Maybe freeze the grapefruit juice into ice cubes and throw them in the blender for a tastier slush.

Posted by: naturalfake at April 09, 2017 05:02 PM (NyJwR)

111 CBD, thanks for the blogging duties today, excellent food thread too.

Awesome liquor cabinet. Love the lighting. Myself, just hope to find the arrangement/space to put in a decent 100-bottle wine frig, at some point before toooo long.

Lamb: only like it Basque-style (little steaks, great dry rub, grilled), as my brother's in-laws (and now, he himself) make it. Or - central Asian/Afghan style (qabily palow, "Kabul pilaf" - small chunks of spiced lamb with flavorful rice, carrot slivers, raisins, various spices).

Oh - or the stuff I had once, in Kurdistan. Amazing whole roast lamb, tender and flavorful beyond description. Picked off bits with your fingers, ate with amazing fresh flat bread, and the best cardamom rice in the universe. But that's a style I don't have regular access to.

Posted by: rhomboid at April 09, 2017 05:02 PM (nIGPZ)

112 Posted by: JTB at April 09, 2017 05:00 PM (V+03K)

I've never read LOTR. My son read them in the 3rd of 4th grade.

Posted by: CaliGirl at April 09, 2017 05:02 PM (u8Ywb)

113
(about the size of a shooter marble.)

OMG! I get that!

Posted by: Spun and Murky at April 09, 2017 05:04 PM (4DCSq)

114 Also found those itty-bitty red potatoes again (about the size of a shooter marble.) Toss them in some melted butter and olive oil, sprinkle with salt and pepper and toss in the oven 'til tender. Bite-size yum yums.
Posted by: IrishEi at April 09, 2017 04:59 PM (HiDrR)

Aaaag that sounds amazing. Little pertaders with some butter and rosemary and coarse salt are so tasty.

Posted by: hogmartin at April 09, 2017 05:04 PM (8nWyX)

115 Seasonal lettuce garden sadly coming to a close (too much heat now). Red leaf, romaine (red and green), oakleaf, kale, and rainbow chard. From December to March/early April is about it here, due to heat.

Ag question for CaliGirl: how is it that commercial lettuce/kale growers grow in very hot places, yet seem to have plants that grow nicely to the sizes we see in stores, without bolting?

But in my yard, the minute that moderate heat arrives, game over - everything bolts immediately. Me no understand.

Posted by: rhomboid at April 09, 2017 05:06 PM (nIGPZ)

116 Posted by: Aviator at April 09, 2017 04:58 PM (/Nite)

Love the Last Word.

That's one of those genius cocktails which sound like it would be horrible.

Only-

it's a genius cocktail and absolutely great.

Big Plus - moronically easy to make.

"The Last Word" is one of my "make to impress" cocktails.

Posted by: naturalfake at April 09, 2017 05:06 PM (NyJwR)

117 Kindltot, all the getups Gabriel wore were very out there

Posted by: Cosmic Charlie at April 09, 2017 05:07 PM (7dpmG)

118 That sounds easy to do. Maybe freeze the grapefruit juice into ice cubes and throw them in the blender for a tastier slush.
Posted by: naturalfake at April 09, 2017 05:02 PM (NyJwR)

I have a feeling that blended margaritas are like sandwiches and salads. They always taste better when someone else makes them.

I searched for a recipe online and I can't find the exact one but their are similar ones.
The recipe online steeps the jalepeno in the tequila.

I should have watched him make it. Im sure he would shown me.

Posted by: CaliGirl at April 09, 2017 05:08 PM (u8Ywb)

119
I'm giggling over Hotspur's liquor cabinet. The character decanters in the center? I have 4 of those, all except the one for Scotch. My Mom made them in a ceramics class back in 1970 for my Dad's liquor cabinet so the colors are different. I've got them on on the cheezy WalMart kitchen island I'm using as a liquor cabinet, along with Dad's old faux-alligator skin ice bucket.

I inherited the bar gear when Pop quit drinking 40 or so years ago.

Posted by: IllTemperedCur at April 09, 2017 05:09 PM (cuZZW)

120 Damn fine liquor cabinet. I am envious. More shrine than storage.

Posted by: fly gal at April 09, 2017 05:10 PM (zz7kv)

121 Another Ace in the Masters.

Posted by: Cosmic Charlie at April 09, 2017 05:10 PM (7dpmG)

122 Ha! I had some very tasty little lamb chops for dinner last night. Yum.

Posted by: Tuna at April 09, 2017 05:10 PM (jm1YL)

123 I heard a radio report early one morning not long ago that in Calf leaf plants are a big and deadly serious business. A few years ago there was a outbreak from contamination so now they know if so much as a deer roames through the field they will destroy the entire crop rather than chance it.

Posted by: Skip at April 09, 2017 05:11 PM (Ot7+c)

124 I think romaine is like iceberg, they both have no taste.
Posted by: CaliGirl at April 09, 2017 05:01 PM
~~~~

Iceberg is my favorite. Nothing better than an Iceberg wedge with (a whole lotta) Blue Cheese dressing, bacon, coupla cherry toms. Special days, I add a few Blue cheese crumbles, sprinkle some onion straws on top, and a parmesan crisp on the side.

Posted by: IrishEi at April 09, 2017 05:11 PM (HiDrR)

125 Kindltot, all the getups Gabriel wore were very out there
Posted by: Cosmic Charlie at April 09, 2017 05:07 PM (7dpmG)

I was told that the head-mounted mic rig was developed when Peter Gabriel discovered that he couldn't use a regular mic in the Slipperman mask. I believe I have seen footage of Gabriel having to strip up a flower mask like a balaclava to sing as well.

By the way:
I love lamb. I just can't afford it.

Posted by: Kindltot at April 09, 2017 05:11 PM (0hI48)

126 Carrot slivers are an abomination before Allah!
I KEEEEEEEEEL YOU!!!

Posted by: ISIS in Afghanistan at April 09, 2017 05:11 PM (nlbfN)

127 Wow....

https://m.youtube.com/watch?v=wSX9F6ETTDQ

Posted by: Cosmic Charlie at April 09, 2017 05:13 PM (7dpmG)

128 >>>Anyway, my recipe is a bottle of Samuel Smith's Organic Cider with a shot of dark rum. It will cure what ails ya.

Interesting. What if you substituted cider for their fantastic apricot ale...

Posted by: Max Power at April 09, 2017 05:13 PM (QCc6B)

129 Impressive shrine to the gods of liquor ictured above.

Posted by: Tuna at April 09, 2017 05:14 PM (jm1YL)

130
Iceberg is my favorite. Nothing better than an
Iceberg wedge with (a whole lotta) Blue Cheese dressing, bacon, coupla
cherry toms. Special days, I add a few Blue cheese crumbles, sprinkle
some onion straws on top, and a parmesan crisp on the side.

Posted by: IrishEi at April 09, 2017 05:11 PM (HiDrR)

With red onion? When did I show up?

Posted by: Infidel at April 09, 2017 05:14 PM (uKRys)

131 >>Posted by: CaliGirl

I would try this:
1 oz lime juice
2 oz grapefruit juice
1.5 oz tequila (try Dobel)
1 teaspoon light agave syrup
.75 oz of cointreau (can try other orange, Gran Gala would be good in this I think)
A few drops of Jalapeno "bitters" made by slicing a half dozen Jalapenos and covering with tequila for a day. Strain solids out and use like you would use bitters to taste.
Blend with ice
Garnish with a ring of Jalapeno

Maybe not what you had but a good start.

Posted by: Aviator at April 09, 2017 05:15 PM (/Nite)

132 Any other fans of The Lamb Lies Down on Broadway?
Posted by: Cosmic Charlie at April 09, 2017 04:45 PM (7dpmG)

Ummmmm...No. Too weird for me.

Posted by: Hairyback Guy at April 09, 2017 05:15 PM (5VlCp)

133 OT: decided to look at the sidebar. Hidden by a cutesy headline is an article with this beautiful quote about a project in Idaho:

"Solar FREAKIN' Roadways has been in development for 6.5 years and received a total of $4.3 million in funding to generate 90 cents worth of electricity."

Posted by: t-bird at April 09, 2017 05:15 PM (8zL5i)

134 did=do. sheesh.

Posted by: Infidel at April 09, 2017 05:16 PM (uKRys)

135 re: your chocolate cake: instinct confirmed. If it uses flour, and it isn't matzah, or made from matzah, it ain't for pesach. Have a good one.

Posted by: Alcoholic Asshole Shut In at April 09, 2017 05:16 PM (rLs2u)

136 Did my first cidery (?) visit yesterday. Very nice. At the moment they use a single blended apple mix as a base, but intend to move on to single-variety ciders eventually. It's still mostly a warm-weather drink for me, but nice to see cider coming along amidst the craft beer explosion hereabouts. A few of the craft breweries do some cider (and distilled stuff, though have yet to see a tasting option).

There are even a couple of mead places going now, plan to visit those soon.

Posted by: rhomboid at April 09, 2017 05:16 PM (nIGPZ)

137 With red onion? When did I show up?
Posted by: Infidel at April 09, 2017 05:14 PM
~~~~

Yes! Red onion too. 6:30 okay with you?

Posted by: IrishEi at April 09, 2017 05:17 PM (HiDrR)

138 >>"The Last Word" is one of my "make to impress" cocktails.

Posted by: naturalfake

I became interested in classic cocktails a few years ago and have had a lot of fun making these. Drinking them isn't too shabby either.

Posted by: Aviator at April 09, 2017 05:19 PM (/Nite)

139 Now officially obsessing over the "Last Word."

Posted by: Max Power at April 09, 2017 05:20 PM (QCc6B)

140 If it uses flour, and it isn't matzah, or made from matzah, it ain't for pesach.

Matzah is the stuff from ground-up baby bones, right? Sorry, it's been a while since school, so I may be a little fuzzy on the fundamentals.

Posted by: Barack Hussein Obama at April 09, 2017 05:20 PM (k8DTS)

141 CBD, Thanks for another wonderful food thread. I love lamb but Mrs. JTB doesn't like it so we get a small leg that I'll eat from for a while. I prefer it simply roasted until medium rare. One of my favorite ways to use it is to cut off bite size pieces, warm them in a pan and wrap each in a small piece of buttered pita bread. I use a Greek yogurt mixed with olive oil, herbs and lemon juice as a dip.

If there are sales for lamb this week, maybe I'll get an extra one for the freezer.

Posted by: JTB at April 09, 2017 05:20 PM (V+03K)

142

Posted by: Aviator at April 09, 2017 05:21 PM (/Nite)

143 Rhomboid,

It's the seed. They plant certain varieties close to the ocean and the farther from the ocean they are they plant other varieties.
Lettuce season is just getting started here and Oxnard/Santa Maria/Salinas areas.
They also have it down to a science. They walk the fields constantly and try to harvest it right when it's ready.
Transplant to harvest is usually 90 days.

Kale you can keep harvesting.

The seed that's sold for backyard gardens are usually seed that the farmers stopped planting years ago.

My husband said his lettuce will bolt if it gets hot.

Posted by: CaliGirl at April 09, 2017 05:21 PM (u8Ywb)

144 Any goyim about who happen to catch an invite to a seder ought to give it a try. It's kind of like Thanksgiving, but with some breaks to read from the Haggadah and occasional "now is when we eat the weird shit" moments. Weird like salty parsley or gefilte fish though, nothing too odd.
Posted by: hogmartin
----
True dat but for the uninitiated it can be daunting. The first seder I was invited to used horseradish as the bitter herb. I loved horseradish (so I thought) and gulped it down with enthusiasm. Rookie mistake. Ears ringing. BP spiked, and damn near passed out. Grampa Rosenthal failed to not laugh out loud. G-d bless him.

Posted by: Tonypete at April 09, 2017 05:22 PM (tr2D7)

145 My husband said his lettuce will bolt if it gets hot.
Posted by: CaliGirl at April 09, 2017 05:21 PM
~~~~~

City kid pictures lettuce running madly down the street, arms flailing.

Posted by: IrishEi at April 09, 2017 05:22 PM (HiDrR)

146 I can't stop thinking about those poor little lambs out there with missing legs, hobbling about on their little lamb crutches, or trying futilely to frolic in their little lamb wheelchairs...

Posted by: Insomniac - sin valor at April 09, 2017 05:23 PM (0mRoj)

147 City kid pictures lettuce running madly down the street, arms flailing.
Posted by: IrishEi at April 09, 2017 05:22 PM (HiDrR)
-----------

It sounds like one of those gifs Weirddave would put on his ONTs, where they draw arms and legs and faces on inanimate objects.

Posted by: bluebell at April 09, 2017 05:25 PM (sBOL1)

148 Yes! Red onion too. 6:30 okay with you?

Posted by: IrishEi at April 09, 2017 05:17 PM (HiDrR)

Let me finish the mashed potatoes and I will bring some fried chicken.

Posted by: Infidel at April 09, 2017 05:25 PM (uKRys)

149 Did my first cidery (?) visit yesterday.

Well, there's distillery, brewery, bakery... a fermentery?

Posted by: t-bird at April 09, 2017 05:25 PM (7H/2n)

150 Big Plus - moronically easy to make.

"The Last Word" is one of my "make to impress" cocktails.

I love equal-parts cocktails. Juice a lime, and don't get the ISO-certified 3/4oz of juice? No problem! Just measure the same amount of everything else; no math. Math is bad after a Last Word or two.

Posted by: mikeski at April 09, 2017 05:26 PM (ml2c/)

151 I can't stop thinking about those poor little lambs out there with missing legs, hobbling about on their little lamb crutches, or trying futilely to frolic in their little lamb wheelchairs...

A lamb that good you don't eat all at once.

Posted by: just the punchline at April 09, 2017 05:28 PM (ml2c/)

152 I can't stop thinking about those poor little lambs out there with missing legs, hobbling about on their little lamb crutches, or trying futilely to frolic in their little lamb wheelchairs...
Posted by: Insomniac - sin valor at April 09, 2017 05:23 PM (0mRoj)
----------

Oh my. That tears it. Between this, and that picture of the adorable baby lambs up top, and the fact that no one has yet shown any inclination to set a lovely plate of food in front of me, I'm outta here.

Posted by: bluebell at April 09, 2017 05:28 PM (sBOL1)

153 Well, there's distillery, brewery, bakery... a fermentery?
Posted by: t-bird
----------

A corn squeezery.

Posted by: Mike Hammer, etc., etc. at April 09, 2017 05:29 PM (ZO497)

154 Seder filmed at CBD's...
https://www.youtube.com/watch?v=w8BLkMQNBQQ
(6 mins)

Posted by: andycanuck at April 09, 2017 05:31 PM (nlbfN)

155 Only anti Semites don't like gefilte fish.

Mom made her own when I was a kid and it was awesome.

Posted by: San Franpsycho at April 09, 2017 05:31 PM (EZebt)

156 Barbarians.

Posted by: Charles Lamb at April 09, 2017 05:31 PM (ZO497)

157 Happy and blessed Paasover to the Jewish members of the Horde!

Posted by: Ladylibertarian at April 09, 2017 05:32 PM (TdMsT)

158 Was curious about The Last Word so I looked it up. From Wiki:

On may 20, 2011 Rachel Maddow demonstrated the preparation of the cocktail in her show on MSNBC and called it the "last word for the end of the world." This was meant as an ironic comment on the rapture and end of world prediction of the Christian radio host Harold Camping and in reference to MSNBC new program The Last Word with Lawrence O'Donnell, which covered Camping's predictions extensively.

Posted by: IrishEi at April 09, 2017 05:33 PM (HiDrR)

159 Posted by: Infidel at April 09, 2017 05:25 PM

Deal!

Posted by: IrishEi at April 09, 2017 05:34 PM (HiDrR)

160 It sounds like one of those gifs Weirddave would put on his ONTs, where they draw arms and legs and faces on inanimate objects.
Posted by: bluebell at April 09, 2017 05:25 PM
~~~~

Zackly!

Posted by: IrishEi at April 09, 2017 05:35 PM (HiDrR)

161 CaliGirl, gracias for putting me some effin' lettuce knowledge.

I use seedlings from a nursery, so, cheating a bit. But sounds reasonable to me - different hybrids or varieties account for the temp-tolerances.

Sometimes they screw up. Planted a few seedlings in January, as part of a "second wave" of lettuce to go on when the initial large planting had bolted or been harvested to extinction. One of them had a tag boasting "high heat tolerance". Heh. Sucker bolted the first day we had over 75 degrees.

Off to the nursery, as it so happens, to seek second opinions on my citrus-growing woes, then walk on the beach (blustery coolish days good for that), and plot a range day tomorrow afternoon where I can drag the boss along to practice some shotgun and finally determine if she's better with a snub, or likes my new CZ-83 in .380.

Posted by: rhomboid at April 09, 2017 05:35 PM (iynDC)

162 Every Easter we go to aunt Twyla's for lamb.

I hate lamb but I choke it down and smile because I love her so much. Plus she tries hard to make everything kosher for Passover for my sake. Bless her heart. For realz.

Posted by: San Franpsycho at April 09, 2017 05:36 PM (EZebt)

163 Maybe strangely enough I never had lamb but I very often use to buy veal, haven't in a long time now.

Posted by: Skip at April 09, 2017 05:37 PM (Ot7+c)

164 Poor little lamb-putees.

Posted by: Insomniac - sin valor at April 09, 2017 05:37 PM (0mRoj)

165 163 Maybe strangely enough I never had lamb but I very often use to buy veal, haven't in a long time now.
Posted by: Skip at April 09, 2017 05:37 PM (Ot7+c)

I only buy cruelty-free veal.

Oh who am I kidding. It's not veal without cruelty.

Posted by: Insomniac - sin valor at April 09, 2017 05:39 PM (0mRoj)

166 112 ... "I've never read LOTR. My son read them in the 3rd of 4th grade."

Caligirl, Don't know how old your son is now but I bet the book thread would love to hear what he thought of LOTR read at such a young age, what got him interested and if he still enjoys it.

Just a thought.

I hope you read it some day. I find it has enriched my life in so many ways.

Posted by: JTB at April 09, 2017 05:39 PM (V+03K)

167 I would second that motion of taking a crack at reading LoTR

Posted by: Skip at April 09, 2017 05:43 PM (Ot7+c)

168 I loved going to a Passover sedar. My former mother in law made her own gifilite fish and it was the best. It was the only time the family wasn't bat crap crazy.

Posted by: Abby at April 09, 2017 05:43 PM (HBU7W)

169 Everyone must be off eating lamb legs, stopping in between bites to mock the poor little lambs' split times.

Posted by: Insomniac - sin valor at April 09, 2017 05:44 PM (0mRoj)

170 Costco lamb is great. I get a couple of racks, sprinkle with olive oil, garlic and Herbes de Provence. Pop it in the oven at 350F for an hour. That's all it takes at Schloss Kodos. Tastes great reheated as well.

Posted by: Kodos the Executioner at April 09, 2017 05:44 PM (w1UDW)

171 90 Any other fans of The Lamb Lies Down on Broadway?
Posted by: Cosmic Charlie at April 09, 2017 04:45 PM (7dpmG)

===

That's the one album I would want if I was stranded on a desert island.

Posted by: San Franpsycho at April 09, 2017 05:45 PM (EZebt)

172 171 90 Any other fans of The Lamb Lies Down on Broadway?
Posted by: Cosmic Charlie at April 09, 2017 04:45 PM (7dpmG)

===

That's the one album I would want if I was stranded on a desert island.
Posted by: San Franpsycho at April 09, 2017 05:45 PM (EZebt)

I'd prefer the "Step by Step Instructional on How to Get the Hell Off a Desert Island and Get Rescued" but I'm just weird that way.

Posted by: Insomniac - sin valor at April 09, 2017 05:46 PM (0mRoj)

173 Lamb chops, leg of lamb, lamb burgers, lamb curry, lamb stew and lamb kabob.

I always pick up an extra roast or two for when lamb goes out of season.

Posted by: Ben Had at April 09, 2017 05:46 PM (y/f5I)

174 From PJM: "How Beer Jump-Started Civilization--And Writing Itself"

http://preview.tinyurl.com/mvydwln

Now to go mow the backyard.

Posted by: rickl at April 09, 2017 05:49 PM (sdi6R)

175 Did my first cidery (?) visit yesterday.
Posted by: rhomboid

Cider house.

Were they using actual cider apples or domestic ones?

Posted by: weft cut-loop at April 09, 2017 05:49 PM (GgzGa)

176 173 Lamb chops, leg of lamb, lamb burgers, lamb curry, lamb stew and lamb kabob.

I always pick up an extra roast or two for when lamb goes out of season.
Posted by: Ben Had at April 09, 2017 05:46 PM (y/f5I)

Lamb sandwich, grilled lamb, barbecue lamb, lamb cocktail, coconut lamb, lamb creole, pepper lamb, lamb salad...that's about it.

Posted by: Insomniac - sin valor at April 09, 2017 05:49 PM (0mRoj)

177 I always pick up an extra roast or two for when lamb goes out of season.

Don't they just get older?

Posted by: Skip at April 09, 2017 05:50 PM (Ot7+c)

178 177 I always pick up an extra roast or two for when lamb goes out of season.

Don't they just get older?
Posted by: Skip at April 09, 2017 05:50 PM (Ot7+c)

Not after they're dead.

Posted by: Insomniac - sin valor at April 09, 2017 05:50 PM (0mRoj)

179 I absolutely love lamb. We eat lamb chops fairly regularly,, broiled.

There's only the two of us, so a leg of lamb is overkill - and pricey -$50 or more for a whole leg. But one of these days I want to try grilling a butterflied leg of lamb. Some great recipes on youtube!

Posted by: Chi-town Jerry at April 09, 2017 05:52 PM (UpGcq)

180 Insomniac- lamb stroganoff, lamb hash, lamb sliders, lamb jerky and lambasted.

Posted by: Ben Had at April 09, 2017 05:52 PM (y/f5I)

181 Buffalo rib steaks for supper tonight. Decided I didn't care for fish, chicken or anything made from burger. My dad likes lamb so if we eat at Outback he orders it. No way I would try buy such an expensive item to learn how to cook it at home.

Posted by: PaleRider at April 09, 2017 05:53 PM (8qFZP)

182 My favorite cut of lamb is shoulder(bone-in), flavorful and stays moist. Also cheaper for those of you who have to buy lamb. Easiest recipe: Combine massaman curry paste, garlic, ground cardamon and one of tamarind/lime/lemon liquid rub over lamb and put in fridge overnight. Roast long and low the next day.

Our 6 offspring grew up with lamb and all continue to love it as adults.We usually cook it with middle eastern type flavorings. I've never cared for mint as the primary flavoring.

Posted by: Hal Dall at April 09, 2017 05:53 PM (vLygh)

183 City kid pictures lettuce running madly down the street, arms flailing.
Posted by: IrishEi at April 09, 2017 05:22 PM (HiDrR)

---

For some reason, this made me laugh like a loon.

Posted by: SMFH at April 09, 2017 05:54 PM (s5Kql)

184 Is there a problem with having eggs and dairy in the same thing? Don't know much about kosher rules, but I thought that was part of it....

Posted by: Warai-otoko at April 09, 2017 05:54 PM (sK2fh)

185 Are there really desert islands?

Posted by: Cosmic Charlie at April 09, 2017 05:54 PM (7dpmG)

186
They should make a Jewish zombie apocalypse tv sitcom and call it....

Unleavened Dead.

Posted by: Soothsayer SLX at April 09, 2017 05:55 PM (agzHO)

187 dessert or desert islands?

Posted by: SMFH at April 09, 2017 05:55 PM (s5Kql)

188 hate to break it to you guys, but leg of lamb really isn't kosher, although that's more tradition than Biblical law.

also, the meaning of the items on the Seder plate is basically that we dip parsley in salt water to remind ourselves of the tears of the Israelites who were slaves in Egypt for 400 years while they cried out to God to throw them a bone.

Also, someone I worked with years ago wanted to know more about 'kosher for Passover' and I read that corn is considered self leavening and is therefor really not kosher for Passover.

On the other hand, vodka...

Posted by: mallfly the expert at April 09, 2017 05:55 PM (b7fwp)

189 Mrs VIA has a 7 qt batch of Matzo Ball Soup on the stove as we speak.

Posted by: Village Idiot's Apprentice at April 09, 2017 05:55 PM (J+eG2)

190 and lambasted.

Is that when they don't know who the ram is?

Posted by: mikeski at April 09, 2017 05:56 PM (ml2c/)

191 168 I loved going to a Passover sedar. My former mother in law made her own gifilite fish and it was the best. It was the only time the family wasn't bat crap crazy.
Posted by: Abby at April 09, 2017 05:43 PM (HBU7W)

===

You're lucky. Seder is when the freak-flags really fly around here.

I went to one Seder where the host wouldn't start until there were 3 stars in the sky. We drank all the wine, passed out, then after coming to, we began about 10:30 pm.

Posted by: San Franpsycho at April 09, 2017 05:57 PM (EZebt)

192 Oooooh...

*shifty eyes*

*takes notes*

http://tinyurl.com/mf47wm9

Posted by: SMFH at April 09, 2017 05:58 PM (s5Kql)

193 I think Ryan's has a 2 s one. Wouldn't want to be stuck there.

Posted by: Cosmic Charlie at April 09, 2017 05:58 PM (7dpmG)

194 I can't believe you guys ran off BlueBell.

Baa-aa-aa-aa-bye.

Posted by: Diogenes at April 09, 2017 05:58 PM (PMkYS)

195 g'early evenin', 'rons

Posted by: AltonJackson at April 09, 2017 05:58 PM (KCxzN)

196 I've never cared for mint as the primary flavoring.

Posted by: Hal Dall at April 09, 2017 05:53 PM (vLygh)

Yeah, it was when I learned lamb and mint weren't a bonded pair that I learned to like lamb more.

Posted by: Kodos the Executioner at April 09, 2017 05:58 PM (oeCJj)

197 Running off an 'ette?

LOL!

Posted by: SMFH at April 09, 2017 05:59 PM (s5Kql)

198 194 I can't believe you guys ran off BlueBell.

Baa-aa-aa-aa-bye.
Posted by: Diogenes at April 09, 2017 05:58 PM (PMkYS)

I'm sure I'll get lambasted for it later.

Posted by: Insomniac - sin valor at April 09, 2017 05:59 PM (0mRoj)

199 here is a nicely detailed description of the things on the Seder plate from the Lubavicher Hassidim:

http://tinyurl.com/nt4xzcx

Posted by: mallfly the expert at April 09, 2017 06:01 PM (b7fwp)

200 Are there really desert islands?

Yes, actually. Aruba gets about 18 inches of rain a year, putting it between Arizona and Colorado. It's too far south to get hurricanes or other "tropical" weather.

The whole island is scrub and cactus.

Posted by: mikeski at April 09, 2017 06:02 PM (ml2c/)

201 184 Is there a problem with having eggs and dairy in the same thing? Don't know much about kosher rules, but I thought that was part of it....
Posted by: Warai-otoko at April 09, 2017 05:54 PM (sK2fh)

===

I'm no expert, but eggs are "neutral" so you can mix them wth either meat or milk, and still be kosher.

Posted by: San Franpsycho at April 09, 2017 06:02 PM (EZebt)

202 Insomniac,
You're a baaa-aaa-ad boy!

Posted by: Diogenes at April 09, 2017 06:02 PM (PMkYS)

203 I can't believe you guys ran off BlueBell.

Is she on the lamb? I hadn't herd.

Posted by: t-bird at April 09, 2017 06:03 PM (TqmC9)

204 You are giving gefilte fish a bad name. Yes, the oblong ovoid blobs in a jar from Manischewitz or Rokeach are a vile abomination which should be exterminated from the earth. However, the answer does not have to be homemade. You can buy very good tasting gefilte fish in the freezer section of kosher stores or in the kosher section of the freezer in a regular grocery stores in Jewish neighborhood. They come in a big log shape. You boil in in water with some onions, veggies, spices, etc. for an hour or so, then cool down in the fridge and slide into round slices and serve. They even make ones using salmon as the fish.

Posted by: Keyser at April 09, 2017 06:03 PM (v8/5X)

205 Excellent. First I have to clean up and gather up the assembled spiders and mail them to AtC. Anyone got her snail mail addy?

You would receive an emu by return post.

Or a raptor.

Posted by: Fox2! at April 09, 2017 06:03 PM (brIR5)

206 I don't like Rack of Spam.

Posted by: Mrs. Bun at April 09, 2017 06:03 PM (Tyii7)

207 I've drawn a blank. What's that Lebanese meatball called?

Posted by: Jack Sock at April 09, 2017 06:03 PM (IDPbH)

208 hey, what is the word or phrase to describe how the taste of a food goes through your mouth?

for example, if you take a bite of something and it starts of salty but finishes hot?

Is there a culinary phrase for that?

Posted by: yankeefifth at April 09, 2017 06:04 PM (cPsPa)

209 207 I've drawn a blank. What's that Lebanese meatball called?

*****

A Mk 42.A1 grenade?

Posted by: Diogenes at April 09, 2017 06:05 PM (PMkYS)

210
Posted by: Jack Sock at April 09, 2017 06:03 PM (IDPbH)

Kofte?

Posted by: San Franpsycho at April 09, 2017 06:06 PM (EZebt)

211 mikeski-Ewe shouldn't joke about things like that.

Posted by: Ben Had at April 09, 2017 06:07 PM (y/f5I)

212 Veal, Lamb and Pullets. The food for impatient people.

Posted by: Jack Sock at April 09, 2017 06:08 PM (IDPbH)

213 I always pick up an extra roast or two for when lamb goes out of season.
Posted by: Ben Had at April 09, 2017 05:46 PM (y/f5I)
~~~~~

So lambs are only good when they're in heat?

Posted by: IrishEi at April 09, 2017 06:09 PM (HiDrR)

214 Okay you jokers you made me have to google it. Kibbehs.

Posted by: Jack Sock at April 09, 2017 06:10 PM (IDPbH)

215 re 208: I think in German it's called 'Farfegnugen'

Posted by: mallfly the expert at April 09, 2017 06:10 PM (b7fwp)

216 In my own pitiful cabinet, I also have those KLM Dutch houses filled with Jenever. But my cabinet is under the kitchen island and hidden in Stygian darkness. This will have to change.

Posted by: Skookumchuk at April 09, 2017 06:10 PM (+APBP)

217 Why doesn't all food smell like boogers? That's what I want to know.

Posted by: Joe Biden at April 09, 2017 06:12 PM (JZdsf)

218 Her: Honey, what do you want tonight?

Him: Some sheep!

Her: Sheep???

Him: Yeah Baby... I want a piece of ewe!

Posted by: Diogenes at April 09, 2017 06:12 PM (PMkYS)

219
for example, if you take a bite of something and it starts of salty but finishes hot?

Is there a culinary phrase for that?
Posted by: yankeefifth at April 09, 2017 06:04 PM (cPsPa)
-----

*types*

*deletes*

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 06:12 PM (PhYV5)

220 yeah, but it is a six of one thing. you have something valuable and desirable, do you put it on display for everyone to see or do you hide it away?

where do you put your money, in a safe or in a big case in the middle of your study for everyone to admire?

Posted by: yankeefifth at April 09, 2017 06:12 PM (cPsPa)

221 Veal, Lamb and Pullets. The food for impatient people.

Vegetarians can't even wait until it's turned into food!

Posted by: t-bird at April 09, 2017 06:13 PM (8zL5i)

222 Posted by: yankeefifth at April 09, 2017 06:12 PM (cPsPa)

I hang my Picasso in my safe.

Posted by: Jack Sock at April 09, 2017 06:13 PM (IDPbH)

223 *types*

*deletes*
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes

finishing hot would probably make you comment nonsensical, but I have no direct knowledge.

Posted by: yankeefifth at April 09, 2017 06:14 PM (cPsPa)

224 >>for example, if you take a bite of something and it starts of salty but finishes hot?

>>Is there a culinary phrase for that?

I believe it's Bow-chicka-wow-wow.

Posted by: JackStraw at April 09, 2017 06:14 PM (/tuJf)

225 I find that when lambs are in season I can usually take one at about 200 yards with a ramped down .308 load.

Posted by: Diogenes at April 09, 2017 06:15 PM (PMkYS)

226 I hang my Picasso in my safe.
Posted by: Jack Sock at Apri

but where do you put your safe? or did you paint it with a picasso mural?

Posted by: yankeefifth at April 09, 2017 06:15 PM (cPsPa)

227 This goy has a terrible addiction to haroset. Yummy, yummy haroset... and my friends who put on the seder also know how to make good gefilte fish, so I love that too.

However, she deems it meritorious to find the hottest atomic-level horseradish available for sale without a license, so we get the sorrows of slavery good and hard.

(gets out the Ten Plagues finger puppets...)

Posted by: Sabrina Chase at April 09, 2017 06:15 PM (mDjbp)

228 Posted by: yankeefifth at April 09, 2017 06:15 PM (cPsPa)

I hang my safe above my fireplace.

Posted by: Jack Sock at April 09, 2017 06:15 PM (IDPbH)

229 IrishEi- Yeah- you gotta beat the mutton musk.

Posted by: Ben Had at April 09, 2017 06:16 PM (y/f5I)

230 I hang my safe above my fireplace.
Posted by: Jack Sock

Posted by: yankeefifth at April 09, 2017 06:16 PM (cPsPa)

231 Lamb is one of those things I never could acquire a taste for. I've tasted it prepared numerous ways and the recipes always sound heavenly, but I just don't like it.

Posted by: washrivergal at April 09, 2017 06:16 PM (Ivjge)

232 >>for example, if you take a bite of something and it starts of salty but finishes hot?
~~~~~

Vomiting?

Posted by: IrishEi at April 09, 2017 06:17 PM (HiDrR)

233 I've only had lamb in a gyro.

Posted by: Jack Sock at April 09, 2017 06:17 PM (IDPbH)

234 for example, if you take a bite of something and it starts of salty but finishes hot?
~~~~~

Vomiting?
Posted by: IrishEi

maybe I should have specified outside irish cuisine.

Posted by: yankeefifth at April 09, 2017 06:18 PM (cPsPa)

235 "I hang my safe above my fireplace. "

Remember always to have your Safe tested for aeromobility at least once a quarter. We have a test Coyote standing by at the Canyon

Posted by: Acme Safe Company at April 09, 2017 06:20 PM (d76uN)

236 maybe I should have specified outside irish cuisine.

Posted by: yankeefifth at April 09, 2017 06:18 PM (cPsPa)

*engages monitor wipers*

Posted by: Infidel at April 09, 2017 06:20 PM (uKRys)

237 "I hang my safe above my fireplace. "

Remember always to have your Safe tested for aeromobility at least once a quarter. We have a test Coyote standing by at the Canyon
Posted by: Acme Safe Company

having a nice presentation quality anvil, made out of brass or chrome would be a great conversation piece for you office, den, or bar.

Posted by: yankeefifth at April 09, 2017 06:21 PM (cPsPa)

238 Ha! Masala just bit the dust in the chariot race.
Judea vs Rome- Judea wins!

Posted by: Ben Had at April 09, 2017 06:22 PM (y/f5I)

239 maybe I should have specified outside irish cuisine.
Posted by: yankeefifth at April 09, 2017 06:18 PM
~~~~~

What have you got against the versatile potato?

Posted by: IrishEi at April 09, 2017 06:22 PM (HiDrR)

240 Oh peanut butter sandwiches.....the comfort food of the downtrodden. Get in my belly.

Posted by: Tickled Pink at April 09, 2017 06:23 PM (smD62)

241 toasted bread?

Posted by: yankeefifth at April 09, 2017 06:25 PM (cPsPa)

242 Lamb Hot Pockets?

Posted by: Mrs. Bun at April 09, 2017 06:28 PM (Tyii7)

243 I roast off a leg of lamb every Pascha.

CBD's marinade recipe and mine are identical. I slap it into a 450 oven and immediately dump it to 350, then go 18 or so minutes a pound until medium. Med rare is a little gooey for me on lamb.

Roasted brussels sprouts, kickassed garlic potatoes, Greek salad, and a decent merlot and it's on.

Posted by: Herr Morgenholz at April 09, 2017 06:29 PM (EUMr7)

244 >>for example, if you take a bite of something and it starts of salty but finishes hot?
~~~~~
Vomiting?
Posted by: IrishEi at April 09, 2017 06:17 PM (HiDrR)

Yup....I usually have to pay her extra for that.

Posted by: Hairyback Guy at April 09, 2017 06:29 PM (5VlCp)

245 welp....i feel like crap now...not only emotionally but the peanut butter in my stomach....ugh.

It's good I'm not a drinker.

Posted by: Tickled Pink at April 09, 2017 06:32 PM (smD62)

246 what were you drinking?

Posted by: yankeefifth at April 09, 2017 06:32 PM (cPsPa)

247 Washrivergal,
I too never acquired the taste for lamb. I use to be able to eat rack of lamb when younger. Maybe I should try it again.

Posted by: lindarising at April 09, 2017 06:34 PM (JNDQi)

248 >>>Yup....I usually have to pay her extra for that.

No. You pay her to leave.

Posted by: Herr Morgenholz at April 09, 2017 06:34 PM (EUMr7)

249 What's that Lebanese meatball called?
Posted by: Jack Sock at April 09, 2017 06:03 PM (IDPbH)

Danny Thomas?

Posted by: Warai-otoko at April 09, 2017 06:34 PM (sK2fh)

250 Chocolate milk

Posted by: Tickled Pink at April 09, 2017 06:35 PM (smD62)

251 Came across a strange cocktail the other year: Campari and beer (more exactly IPA). Tasted odd, but recently a grapefruit sculpin convinced me to give it another shot. Now I just have to get my hands on some Campari.

Posted by: Max Power at April 09, 2017 06:35 PM (QCc6B)

252 Believe it or not, dog sheep herding was a nationally televised deal in England. It went on for hours.

Posted by: Cosmic Charlie at April 09, 2017 06:35 PM (7dpmG)

253 I know I've told the story here before about a cookbook I have with a Warm Lamb Salad. Will never make it because there's an illustration of a lamb in a blanket.

Made a bunch of goodies for people today. Tried out an apple bread recipe that was yummy and also some banana muffins with choc. chips.

Was talking about possible side dishes for Easter dinner with my mom and we thought up having some Middle Eastern food.

Then she called it "Middle Easter" and I don't think we ever actually came up with any ideas.

But in theory, it's gonna be great...maybe...

Suggestions?

Posted by: Mama AJ at April 09, 2017 06:37 PM (gTQoY)

254 252 Believe it or not, dog sheep herding was a nationally televised deal in England. It went on for hours.
Posted by: Cosmic Charlie at April 09, 2017 06:35 PM (7dpmG)

+++

I could see that. Also, seems like it would be a pleasant and relaxing thing to watch.

Posted by: washrivergal at April 09, 2017 06:38 PM (Ivjge)

255 did someone say "atomic level horseradish"?

'cause here ya go!

http://morehousefoods.com/atomic.html

that shit'll set you free, and clear your sinuses faster than even tear gas.

we mix it into Gulden's Spicy Brown Mustard here at the house. takes that to 11.

Posted by: redc1c4 at April 09, 2017 06:38 PM (4Lfsk)

256 well, it was for some time but then the pigs moved in and dominated the sport.

Posted by: yankeefifth at April 09, 2017 06:39 PM (cPsPa)

257 having a nice presentation quality anvil, made out of brass or chrome would be a great conversation piece for you office, den, or bar.

Posted by: yankeefifth at April 09, 2017 06:21 PM (cPsPa)

We give those away with every successful test flight!

Posted by: Acme Safe Company at April 09, 2017 06:39 PM (d76uN)

258 But in theory, it's gonna be great...maybe...

Suggestions?
---
BLT's?

Posted by: redc1c4 at April 09, 2017 06:40 PM (4Lfsk)

259 >>Believe it or not, dog sheep herding was a nationally televised deal in England. It went on for hours.

That'll do pig.

Posted by: Farmer Arthur A. Hoggett at April 09, 2017 06:40 PM (/tuJf)

260 Darts (cricket game) was as well. One hundred and eighty!

Posted by: Cosmic Charlie at April 09, 2017 06:41 PM (7dpmG)

261 Just can't bring myself to eat lamb. I know, I know...But it's a baby animal. And cute. If I didn't know what it was...but as soon as I found out, I'd loose my sh#t.

Posted by: antisocialist at April 09, 2017 06:43 PM (W2wn0)

262 We give those away with every successful test flight!
Posted by: Acme Safe Company at April

define successful

Posted by: yankeefifth at April 09, 2017 06:44 PM (cPsPa)

263 how often is lamb grass fed / grain fed. nearly always grass fed right? hate grass fed protein.

Posted by: yankeefifth at April 09, 2017 06:45 PM (cPsPa)

264 >>Just can't bring myself to eat lamb. I know, I know...But it's a baby animal. And cute. If I didn't know what it was...but as soon as I found out, I'd loose my sh#t

Ever seen a baby cow? Cute as a button. And tasty.

Posted by: JackStraw at April 09, 2017 06:46 PM (/tuJf)

265 255, redc1c4 - Oh no. Sorry, but no. My Spousal Unit makes the absolute killer cobalt nuclear bomb homemade mayo horseradish combo of all time. I think she makes it as a test of what I can endure. But so far, so good. No trips to the Emergency Room - yet. And - it's wonderful stuff.

Posted by: Skookumchuk at April 09, 2017 06:49 PM (+APBP)

266 >>BLT's?

I was picturing a ham gyro, so why not?

Posted by: Mama AJ at April 09, 2017 06:49 PM (gTQoY)

267 Mmmmm, rare prime rib with horseradish sauce......

Posted by: lindarising at April 09, 2017 06:50 PM (JNDQi)

268 JS, travelzoo has $35 dead and co Fenway tix. You can allegedly upgrade them there.

Posted by: Cosmic Charlie at April 09, 2017 06:50 PM (7dpmG)

269 255, redc1c4 - Oh no. Sorry, but no. My Spousal Unit makes the absolute killer cobalt nuclear bomb homemade mayo horseradish combo of all time. I think she makes it as a test of what I can endure. But so far, so good. No trips to the Emergency Room - yet. And - it's wonderful stuff.
Posted by: Skookumchuk

have either of you ever tried making a wasabi mayo combination?

Posted by: yankeefifth at April 09, 2017 06:50 PM (cPsPa)

270 Ever seen a baby cow? Cute as a button. And tasty.
Posted by: JackStraw at April 09, 2017 06:46 PM (/tuJf)

Can't eat veal, either. I know that's what they're raised for, but...nope.

Posted by: antisocialist at April 09, 2017 06:51 PM (W2wn0)

271 define successful

Posted by: yankeefifth at April 09, 2017 06:44 PM (cPsPa)

Ah.....Ummmm....Ahhh.........

We haven't had one yet where the test Coyote could avoid the effects of rapid extreme gravity de-elevation
syndrome.

However, we have been able to reduce the size of the dust cloud upon impact with the attached 500 gallon water ballast bag.

Win!

Posted by: Acme Safe Company at April 09, 2017 06:52 PM (d76uN)

272 Thanks CC. I'll have to check it out. I may be out of town that weekend.

Posted by: JackStraw at April 09, 2017 06:52 PM (/tuJf)

273 if you take a bite of something and it starts of salty but finishes hot?

Is there a culinary phrase for that?

*mmph* *gargle* *mmph* aaah!

Posted by: Barack Hussein Obama at April 09, 2017 06:53 PM (hBig8)

274 centered nood

Posted by: Mama AJ at April 09, 2017 06:57 PM (gTQoY)

275 Free golf

Posted by: Cosmic Charlie at April 09, 2017 06:57 PM (7dpmG)

276 269, yankeefifth - have either of you ever tried making a wasabi mayo combination?

Yup, the Female Fiend has tried this, though there is something in the wasabi mayo combination that tastes a bit off to us. The combination she uses is Beaver Brand Horseradish and mayo. Progressively less mayo and more horseradish.

Don't know if you can get Beaver Brand outside the Pacific Northwest. But any other hot horseradish should be fine.

Posted by: Skookumchuk at April 09, 2017 06:58 PM (+APBP)

277
252 Believe it or not, dog sheep herding was a nationally televised deal in England. It went on for hours.

Posted by: Cosmic Charlie at April 09, 2017 06:35 PM (7dpmG)

There is a sheep herding contest here in the fall up in Meeker. Goes for a couple days.

Mama AJ, I am doing ham, cucumber salad and scalloped potatoes for Easter. Don't know why, except Mom always did. Maybe some sort of lemon dessert.

Posted by: Infidel at April 09, 2017 06:58 PM (uKRys)

278 some of this talk reminds me of Col Potter on M*A*S*H (if I remember the line correctly): "You ever look at a cow? you're practically doing them a favor by eating them!"

Posted by: mallfly the expert at April 09, 2017 06:59 PM (b7fwp)

279 Mmm scalloped potatoes.

The kids think all holiday meals should have the same few dishes we always make.

I want new stuff.

Clearly I'm wrong...

Posted by: Mama AJ at April 09, 2017 07:05 PM (gTQoY)

280 CBD - I just got home and have not read the comments. I did read the post, I must have reversed protocol.

Anyway, when is the Passover meal eaten? Tomorrow at sundown? The sun sets a little bit later now - do you have to hold off on eating till the sun sets?

Posted by: grammie winger - blue and yellow stands for yello at April 09, 2017 07:06 PM (lwiT4)

281 If any Eyetalians want to field this one in this willowed thread, please do. I never remember to post it in time in relevant food threads

Visiting an ex-GF's Sicilian family around Christmas, they had a soup that sounded phonetically like 'kuzkuzu'. It was a fatty salty chicken broth with what could have been pastina or couscous or farina or something. I never got the name or the recipe written down. Does this sound familiar at all?

Posted by: hogmartin at April 09, 2017 07:09 PM (8nWyX)

282 253 ... Mama AJ, A some middle eastern side dish ideas:
Stuffed grape leaves (called meshi in Lebanese)
Greek olives
Tabouleh salad

Plenty of recipes online but a good olive bar should have them available.

Posted by: JTB at April 09, 2017 07:12 PM (V+03K)

283 Anyway, when is the Passover meal eaten? Tomorrow at sundown? The sun sets a little bit later now - do you have to hold off on eating till the sun sets?
Posted by: grammie winger - blue and yellow stands for yello at April 09, 2017 07:06 PM (lwiT4)

Passover isn't a fasting holiday, so there's no need to refrain from eating until the seder. Unless mom yells at you for spoiling your dinner.

Posted by: hogmartin at April 09, 2017 07:14 PM (8nWyX)

284 Thank you hogmartin.

Posted by: grammie winger - blue and yellow stands for yello at April 09, 2017 07:17 PM (lwiT4)

285 Yup, the Female Fiend has tried this, though there is something in the wasabi mayo combination that tastes a bit off to us. The combination she uses is Beaver Brand Horseradish and mayo. Progressively less mayo and more horseradish.

Don't know if you can get Beaver Brand outside the Pacific Northwest. But any other hot horseradish should be fine.
Posted by: Skookumchuk

Thanks

Posted by: yankeefifth at April 09, 2017 07:18 PM (cPsPa)

286 But so far, so good. No trips to the Emergency Room - yet. And - it's wonderful stuff.
---
so where is the recipe?

Posted by: redc1c4 at April 09, 2017 07:19 PM (4Lfsk)

287 Yo.

I tried to make my first ever marinade for chicken today. I thought "lemon pepper marinade should be easy, I don't need a recipe!"

I think I went waaaaay too heavy on the lemon juice. Yech.

Posted by: Captain Whitebread on the all-night request line at April 09, 2017 07:19 PM (rJUlF)

288 Hog, that sounds (literally) like cuscusu, which has seafood right?

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 07:19 PM (PhYV5)

289 I'm from Montana. I didn't taste lamb until I went east to school. Cattle ranchers/sheep ranchers was still a thing. After I was married and living in NYC, we thought very carefully before we served lamb to any visitors from MT. Now I'm back in MT, and I have a killer lamb shanks recipe. We served it to lamb-rancher friends. Husband said to wife, Can you get the recipe? Wife: No, but we can keep her supplied with lamb shanks!

Posted by: Wenda (sic) at April 09, 2017 07:25 PM (Kr0FZ)

290 Hog, that sounds (literally) like cuscusu, which has seafood right?
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 07:19 PM (PhYV5)

Ooh thanks, I'll check that out. The original might have had seafood, this was just a rich broth with pasta or grain.

Posted by: hogmartin at April 09, 2017 07:31 PM (8nWyX)

291 re 283: the day before Passover is a fast day if you are a first born male. However, according to the Lubavitch website "The prevailing custom, however, is for the firstborn to exempt themselves from the obligation to fast by participating in a seudat mitzvah (a meal marking the fulfillment of a mitzvah), such as a siyyum--a festive meal celebrating the conclusion of the study of a section of Torah). Most synagogues host such a celebration after morning prayers."

being religious is never easy, is it..?

Posted by: mallfly the expert at April 09, 2017 07:35 PM (b7fwp)

292 Oh huh, I never knew that. The only fasting day I'm familiar with is Yom Kippur. Thanks for the info.

Posted by: hogmartin at April 09, 2017 07:37 PM (8nWyX)

293 Here's "Couscous Trepani Style" from my copy of "The Best of Southern Italian Cooking". It's an Arab-Sicilian dish:

1/2 onion, thinly sliced
3 tbs olive oil
2 cloves garlic
1 tbs fresh parsley
1 stalk celery
2 tbs chopped fresh basil
3 tomatoes, peeled, seeded, and chopped
3 pounds fish: porgy, halibut, whiting, etc.
salt 'n' peppa
3 quarts boiling water
1 pound of packaged couscous

Saute the onion in 2 tbs of oil until translucent. Add garlic, parsley, celery, basil, and tomatoes, and saute 5 mins longer. Add the fish, salt and pepper to taste, and pour in the boiling water. Simmer over low heat for 30 mins.

Use half the broth to steam the couscous in your cuscusiera (editor: HA!) - use the broth and a spoonful of olive oil and cook the damn cuscus. Stir in the remaining goodies and eat.

Incidentally I have seen this with stuffed anchovies added.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 07:38 PM (PhYV5)

294 Oops, strain out the fish. So it's a fish broth used to make couscous.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 07:40 PM (PhYV5)

295 Thanks for the recipe. I don't know if/when/why they dropped the fish and made it a chicken broth (if it is in fact the same recipe), but families tweak things like that over time. Now that I think about it, the couscous or whatever it was was kind of almost lentil size/shape. Still not entirely convinced it wasn't just some kind of pastina, but that sounds about as close as it gets to the recipe, s/fish/chicken/

Posted by: hogmartin at April 09, 2017 07:47 PM (8nWyX)

296 Oh, but without the tomato too.

I have no idea if their recipe was authentic or if over the years someone just cooked pasta/grain in broth and called it cuscusu because that's what it looked like.

Posted by: hogmartin at April 09, 2017 07:50 PM (8nWyX)

297 re 274: yeah new thread some time ago. probably less interesting that what to eat on Passover.

Posted by: mallfly the expert at April 09, 2017 07:59 PM (b7fwp)

298 "Authentic". Pfffftt

*waves hand airily*

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 08:03 PM (PhYV5)

299 "Authentic". Pfffftt

*waves hand airily*
Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 08:03 PM (PhYV5)

Oh, for sure. Tasty wins every day.

By the bye, you know they're talking about dresses and shoes upstairs, yeah?

Thought you might want to know.

Posted by: hogmartin at April 09, 2017 08:10 PM (8nWyX)

300 By the bye, you know they're talking about dresses and shoes upstairs, yeah?

Thought you might want to know.
Posted by: hogmartin at April 09, 2017 08:10 PM (8nWyX)
---
Until they jill a gun thread, I'm staying out of it.

Posted by: All Hail Eris, She-Wolf of the 'Ettes 'Ettes at April 09, 2017 08:16 PM (PhYV5)

301 Smoked some ribs tonight like a good Catholic and didn't go to church on Palm Sunday. I'm a good Catholic, not a great one.

Posted by: Regular joe at April 09, 2017 08:24 PM (abUKW)

302 My understanding is that Southern hemisphere lamb is less gamey-lamby than American lamb (which is usually a larger/older animal, possibly a hogget). I don't mind, as I'd developed a taste for mutton as a boy (long story).

An interesting recipe for your seder might be the Zahav/Michael Solomonov Lamb Shoulder (google it).

For a roast leg, I'd omit the Dijon from the lamb and use the fond in the pan as the basis of a pan sauce - a smidge of flour to make a blonde roux, homemade chicken stock, some dry white wine, reduce until flavorful and finish off heat with cold butter. You could even add some Dijon to the pan sauce when it's fully reduced if you want that flavor. (this may not be Kosher due to the butter)

The other good method for the leg is to marinade it in greek yogurt, herbs, pepper, lemon juice for a free days and grill it - it's a Greek style and very good. (again, likely not Kosher due to the yogurt).

For Easter I'll often grill racks or lamb chops/lollipops.

Posted by: Gordon Lambsay at April 09, 2017 08:24 PM (y/9kR)

303 Vic @ 8- monkey vs lamb.
Late from church (we had hotdogs). Don't care for lamb. Maybe not cooked right, or by wrong people. Never had it in middle east but should have. Did have monkey on a stick. Or maybe it was dog. Who the hell knows?

Posted by: Eromero at April 09, 2017 09:00 PM (zLDYs)

304 The most important part of the meal isn't the lamb, it's the zinfandel to go with the lamb. Rockpile Road from Rosenblum if you want more finesse and structure, one of the Ravenswood single-vineyard sins or maybe Ridge if you want old school brambly hair-on-your-chest zin. Or if you're a true wine geek, you drink mourv�dre with lamb.

Posted by: Otto Zilch at April 09, 2017 09:36 PM (viE57)

305 >>What about wine cellars?

Yeah! Mine's a simple build-it-from-a-kit, but I bought it with the profits I made from the Ravenswood IPO in the 90s, so it's pretty special to me.

Posted by: Otto Zilch at April 09, 2017 09:38 PM (viE57)

306 Anyway, when is the Passover meal eaten? Tomorrow at
sundown? The sun sets a little bit later now - do you have to hold off
on eating till the sun sets?

Posted by: grammie winger - blue and yellow stands for yello at April 09, 2017 07:06 PM (lwiT4)

[Probably too late....]

Yes, but I have my mother here, so I would rather start early and allow her to enjoy the evening.

There is a Jewish concept called "Pekuach Nefesh," which means, pretty much, do no wrong. So no religious law is to be followed so slavishly as to harm another.

I am almost certainly stretching it, but.....

Posted by: CharlieBrown'sDildo at April 09, 2017 09:41 PM (rF0hx)

307 261
Just can't bring myself to eat lamb. I know, I know...But it's a baby animal. And cute.

The English eat those "spring lamb"s , here lamb is usually 6-10 months. We've usually waited until 16-18 months; technically no longer lamb, but larger cuts. Lamb flavor reflects the feed to a large extent. We never strengthened the 'lamby' flavor by feeding grain, ours were on sweet pasture.

Posted by: Hal Dall at April 09, 2017 09:41 PM (vLygh)

308 If someone already said it then I apologize, but bring the ramekins to room temp first or you will shock the ceramic and lose your pretties to broken glass....glass does not go with chocolate cakes.

Posted by: Nancy at April 09, 2017 10:10 PM (DdDRk)

309 You want lamb, go here: Greece, EO Mikinon Fichtion 21, Argos Mykines 212 00, Greece. Just down the street from Mycenae. Very nice place.

Posted by: Larry Geiger at April 10, 2017 08:26 AM (QpgDv)

310 Lazy Lout Lamb Leg :

Buy a 1/2 boneless leg of lamb.
Make a bunch of slits in lamb, slide a clove of garlic into each.
Salt.
Place in slow cooker, covered with air..
Cook on low for 8? 10? hours. Whatever.
==> Tasty lamb meat for use in anything.

Pour out liquids into container, pop them in fridge for an hour or so.
Pull off massive disk of lamb fat.
What's left is delicious Essence of Lamb. Recombine with some of the lamb meat, put on rice.

Posted by: corndog at April 10, 2017 02:20 PM (p3eEq)

Processing 0.03, elapsed 0.0404 seconds.
14 queries taking 0.0173 seconds, 318 records returned.
Page size 162 kb.
Powered by Minx 0.8 beta.