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Posts posted by iriee

  1. i bought the same thing from dartagnan last year. the shoulder i slow braised in milk,vegys and herbs and it was like pork butter. delicious! the rack-lion i let age in cryovac for a week and rubbed with herbs and salt and pepper and roasted to medium and that also was like pork butter also. very very good. a little pricey but worth it for a tasting or special dinner. let me know how you prepare it. enjoy!

  2. my family used to make "black eggy". start by melting butter in a saute pan and add ground beef.(about 2-3 ounces for 2 jumbo eggs). stir around and break up beef until almost cooked then add eggs and about 3 -4 tablespoons of milk and scramble until cooked but still a touch runny. then plate and season with salt and a little hot sauce. saracha is very good with these. yumm!

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