nonblonde007

I just bought some Ahi Tuna, frozen and sealed from Wallyworld, (don't shoot me, it's all there is in this central wasteland). I would love to sear it and serve rare. I searched and can't find the answer I need.....Is it safe to serve mass frozen cryovaced tuna rare?

What I can't find is how long to roast and what temp for such a small piece of lamb. I would like it medium rare, at least I understand that is how leg should be, and I could be wrong. Should it be broiled? Or again, wrong cut of meat?

I bought a small 1 1/2 lb, butterflied leg of lamb that I would like to fix. I searched the forums and can't locate a way to prepare it other than on the grill and mine is not working at the moment. Does anyone have any great recipes and preparations for this small cut they would like to share with me? I am open to all suggestions and have many ingredients. Thanks all.

Annabelle, I couldn't agree more.

"Oh, and Oseland is a snob in case I forgot to mention it a third time. Is it possible to double-cancel a magazine subscription?"

The world is not ending tomorrow. Camping has said the world won't end until August. Saturday is the Rapture. Which means, for the rest of us, raiding the fridges of the Raptured! Hmm, on second thought, probably all they'll leave behind is three-bean casserole and Spam. That's just not very nice. Believe or no, (I don't) that is just the stereotyping that has this country in such a mess. I am embarrassed for such a thing. You should rethink your wording in case you didn't mean it so, which is easy to do. If it were my last day.....I want to try everything I never had the chance to. Plus, there must be Uni, Salmon eggs and sashime, Pho, Perfectly rare steak and Icy cold pure fresh water with lemon. (An egg yolk thrown into the mix somewhere wouldn't hurt my feelings at all!)

I'm still gazing longingly over that picture.............."sigh".

Andiesenji, I used your method this morning and OMG! Simply delish, I did crumble a bit of blue brie on it also. My mew go-to for scrambled eggs, thank you.

Better Than Bouillon is my "secret ingredient" in many things. I've kept mine in the fridge for several weeks (never lasts much longer than that), but I always use a clean spoon for every dip so as to introduce no contaminates. I will also sneak anchovies into many dishes to give it a little umami.

Bertie Bott's Every Flavor Beans. They are Great for a gag, just don't actually eat them...... Yes, I did. The "Rotten Egg" Will make you green! http://www.mugglenet.com/info/other/beans.shtml

I don't eat the peel on the fresh ones, just the preserved lemons.

I always come back to lemons, sliced thin and sprinkled with sea salt. Or, hunks of preserved lemons, unrinsed. Sometimes I will stray away to olives of every sort, occasionally crusty bread with olive oil and cheese. The only thing that can sway me from the lemons for very long though, is fresh of the vine tomato's in season, just hand me the salt grinder and get out of my way!

Ice cold, cut in half, liberally sprinkled with medium grain sea salt and eaten with a grapefruit spoon. And I must squeeze the leftover juice into my mouth. (salivating)

Blether, my prayers are with you and everyone else that is surviving through this disaster. I know mine aren't the only ones aimed your way.

Canned peas.

I have found this site for lost recipes very entertaining and helpful. Clicky

Thank you. I would add it to the new batch, but the jars are too full already! The vinaigrette idea is a great one as I always add lemon juice and salt to them anyway.

Yesterday, I finished off my last two jars of lemons and put up two more. I am so reluctant to toss that wonderful brine, is there any use for it? Perhaps for marinating chicken or fish or something, or is it too salty to be of any use on it's own?

Thank you! I have had time to reinvent this wonderful cut of meat many times and have loved every sort of prep that I tried with it. Amazing that it works so well with any ethnic twist you give it. Lately I have noticed the price of this once lowly cut just sky-rocket! What is UP with That?! Did everyone just suddenly "discover' What a great piece of meat this is? Unfortunate. I use it less and less now, meat per ratio kind of thing.

Squeezing tuna juice from the can!

I just tried this for the first time yesterday morning and now...I crave the taste! Unfortunately for my new craving, I am on a low carb diet. How can I enjoy this without the toast? (I had just dipped my finger in the cool little jar and licked it clean.) Yum! I need ideas and help with this guys.

Prawn, yours have always been the posts that grab my attention and respect. I am so glad that you are letting us into your world on this intimate level, a humble thank you. Now.....on to your wonderful tastes!

Second the Grapefruit, I had a daily habit of fresh and a nightly habit of greyhounds. BP meds put a stop to that and I want it sooooooo badly! Transported to the landlocked south, I miss terribly fresh clams, oysters, crab, salmon, and mussels. Crave them constantly and can do Nothing about it!

Any and all brownie mix.........

HA, HA, HA.............o.k.....sorry couldn't help myself. That just might be the actual funniest moment I have had in weeks! (nearly spit my tomato all over the screen) Yes, I live an uninteresting life....