Well, I made Chicken Parm following Andrew's recipe and I have to say it was quite excellent. I did substitute dried basil for fresh & probably used a tiny bit too much cheese.
There any tasty/clever uses for the brine once my boiled peanuts finish tomorrow? I'm unleashing them on a crowd of foreigners tomorrow and I'm really looking forward to their reactions. The few I've already talked to seemed well taken aback at the idea that one could boil peanuts.
There any tasty/clever uses for the brine once my boiled peanuts finish tomorrow? I'm unleashing them on a crowd of foreigners tomorrow and I'm really looking forward to their reactions. The few I've already talked to seemed well taken aback at the idea that one could boil peanuts.
Peel and slice six large potatoes into thin, circular rounds (my flatmate was sous chef and bollocksed that bit up). A mandolin is ideal for this; the best Dauphinoise potatoes are just a bit thicker than potato chips. They should hold their shape and not "flop."
Place the slices into cold water as you go so they don't brown. Strain the potatoes and rinse them, and then play them in a clean mixing bowl. Add 500-600mL double cream, two tbsp crushed garlic, and salt and pepper to taste to the potato slices. Mix thoroughly with your hands, and then add to a wide, deep gratin dish, ensuring that the cream covers all but the surface of the slices; they should be in well-compressed layers, buffered by the cream.
Bake at 160C for 1.5hrs, or until potatoes are soft throughout. If the cream on top begins to harden and crack, turn down your heat.
I could do lamb pastrami if I had the tools. As it stands, I'm just not equipped to do it right now. Also, George gets points for a leg with a Frenched bone (and the +10 Lamb Bonus for being a fellow member of a Mediterranean family), but those potatoes are too plain, dawg. And no incisions for garlic and rosemary? I shiggity giggity.
You know what? Fuck it. I'm building that smokehouse I've been talking about and making Country Lamb. Me am play gods.
I could do lamb pastrami if I had the tools. As it stands, I'm just not equipped to do it right now. Also, George gets points for a leg with a Frenched bone (and the +10 Lamb Bonus for being a fellow member of a Mediterranean family), but those potatoes are too plain, dawg. And no incisions for garlic and rosemary? I shiggity giggity.
Those potatoes cook in lamb fat. ~_^
EDIT: And they're covered with olive oil, lemon, and oregano.
I could do lamb pastrami if I had the tools. As it stands, I'm just not equipped to do it right now. Also, George gets points for a leg with a Frenched bone (and the +10 Lamb Bonus for being a fellow member of a Mediterranean family), but those potatoes are too plain, dawg. And no incisions for garlic and rosemary? I shiggity giggity.
You know what? Fuck it. I'm building that smokehouse I've been talking about and making Country Lamb. Me am play gods.
I'm making two country hams right now. I'll let you know how they turn out.
Hmmm. Let's just end this bickering and declare ourselves the FRCF Triumvirate of Lamb Masters. I have no quarrel with Greek potatoes and lamb pastrami.
Pete, what did you use to cure that pastrami? Pink salt in the brine?
Fuck yeah, proper Paella pans at aldi starting soon, I'm looking well forward to grabbing one or two. They're normally so fucking expensive. Not to mention the ceramic knives they have up this week, which are pretty decent.
Comments
Broke even.
NO SUCH THING!
...I'll try it with rum instead
Place the slices into cold water as you go so they don't brown. Strain the potatoes and rinse them, and then play them in a clean mixing bowl. Add 500-600mL double cream, two tbsp crushed garlic, and salt and pepper to taste to the potato slices. Mix thoroughly with your hands, and then add to a wide, deep gratin dish, ensuring that the cream covers all but the surface of the slices; they should be in well-compressed layers, buffered by the cream.
Bake at 160C for 1.5hrs, or until potatoes are soft throughout. If the cream on top begins to harden and crack, turn down your heat.
Voila: Dauphinoise potatoes.
I have MASTERED lamb. I have caused it to transcend its mortal form.
You know what? Fuck it. I'm building that smokehouse I've been talking about and making Country Lamb. Me am play gods.
EDIT: And they're covered with olive oil, lemon, and oregano.
Pete, what did you use to cure that pastrami? Pink salt in the brine?