Prog Chefs Unite!!!

I wonder if Rael was a cook. Is that in Puerto Rican blood?

This is more or less the way I prepare lamb, the very few times I do. The main difference is that I stick slivers of garlic in the cuts, then sprinkle the lemon juice, rosemary, salt and pepper over it. Normally, since lamb is quite fatty in itself, I don't use oil - rather, as my house helper suggested to me before Easter, I'd pour a glass or so of white wine over the meat before putting it into the oven.

I also followed my sister-in-law's advice, and cooked the meat very slowly, at  a temperature of about 180°C, for a little over an hour. The results were outstanding - the meat was so tender that it fell off the bone, and the taste was fantastic!

Angelo wrote: Ghost Rider wrote: This is more or less the way I prepare lamb, the very few times I do. The main difference is that I stick slivers of garlic in the cuts, then sprinkle the lemon juice, rosemary, salt and pepper over it. Normally, since lamb is quite fatty in itself, I don't use oil - rather, as my house helper suggested to me before Easter, I'd pour a glass or so of white wine over the meat before putting it into the oven. I also followed my sister-in-law's advice, and cooked the meat very slowly, at  a temperature of about 180°C, for a little over an hour. The results were outstanding - the meat was so tender that it fell off the bone, and the taste was fantastic! I considered putting slivers of garlic in the cuts, but decided not to, because my parents are visiting and my father doesn't really appreciate garlic. I will do so next time. As for the wine and the low temperature, I'll keep that in mind as well. Also - I asked out butcher to get me a real leg, with the bone still in it instead of the deboned one I got now.

damn... you all are making me hungry

Raff is right.... this is one of the best threads here on the site hahahh.

Angelo wrote: True, Micky, so true. Maybe we should try to persuade Ronald Couture into making the third part of the Prog Encyclopedia a book of progressive recipes....

hahhaha... according to Raff, we Americans for once would smoke you all europeanson the progressive front.  Make simple dishes complex by throwing all kinds of ingrediants,  regardless if  they  make sense or complement each other, together thus creating a new genre of 'progressive' culinaryism hahah. 


Edited by micky - August 10 2007 at 17:26

micky wrote: Angelo wrote: True, Micky, so true. Maybe we should try to persuade Ronald Couture into making the third part of the Prog Encyclopedia a book of progressive recipes....  hahhaha... according to Raff, we Americans for once would smoke you all europeanson the progressive front.  Make simple dishes complex by throwing all kinds of ingrediants,  regardless if  they  make sense or complement each other, together thus creating a new genre of 'progressive' culinaryism hahah.

I was talking about progressive recipes, not McBurgerDennies....

Damn I messed up the eggs this time...


Edited by Shakespeare - August 11 2007 at 09:13

Atavachron wrote: I love lamb, and I've yet to do a whole leg.. someday. One of my favorite recipes is Armenian; in a deep pan or casserole, brown bite-size chunks of lamb (about 2 pounds) with some butter, add 2 chopped onions and sautee.. add 1/4 cup tomato paste (thin it with some water first), and throw in spices: 1/2 teaspn allspice, 1/2 teaspn paprika, 1/2 teaspn. black pepper, 1/4 teaspoon cinnamon, salt to taste. Cover and simmer for about 45 min. or till tender, add 1/4 cup dry red wine and simmer a few minutes more. Serve over rice or even better, couscous.

  ummm... that sounds yummy hahha

Atavachron wrote: oh yes yes, and the sauce gets very rich and wonderful

stop it hahhahaha... 

On the subject of lamb: I usually get a shoulder instead of a leg - this was my mother's choice for Xmas and Easter. I hardly ever eat it on other occasions, though I would love to try David's recipe. Anyway, my favourite meat is probably chicken, which IMHO lends itself to such a huge range of uses.

Maybe it's just the American in me, but if I had my choice for a 'final meal', I'd want a beautifully prepared cheeseburger. When it's done right, there's nothing better. The simpler the better.

As for favorite meat, I try to space out my red meat consumption for health reasons; however, I've noticed if I go without it for too long then I start to crave it.

As for cooking these days, I'm having a tough time getting into cooking since the weather became so brutal (high 90's with an index into the low to mid hundreds). I don't want to grill because opening the back door to get to it will only make the house hotter (thank the good Lord for central air conditioning), and firing up the oven is going to make it hotter, too. I can't wait for fall to get here!

E