haresfur

That's for roasting. I like SV to med-rare for many things but my problem is when you have gobs of non-rendered fat left behind in some cuts. I can see this is where SV lamb leg could be ideal because there isn't much marbling. Then it's just figuring out the time for tender but not mushy.

I usually roast leg of lamb to medium rare but I see Keller prefers medium in Ad Hoc at Home because he says it is more tender. It just seemed to me that there isn't much fat in a leg but there is a lot in the shoulder.

Thanks. I would have thought that shoulder needs higher temperature/longer time than leg.

I have some boneless lamb shoulder roast left over from a tagine of the other half. Trying to decide how to cook it since there is a fair bit of fat etc. so I want to cook long enough to get it tender. Am thinking of sous vide then sear but am unsure of a good time/temp. My other thought is to unroll it and do on the gas grill to be sure the fat renders at the expense of overcooking.

Castlemaine is getting pretty twee, which is not a bad thing. We had the Dalmatians and it was raining(!) so sitting under the covered verandah out front of Saffs Cafe worked well. The coffee was excellent, the burger bun very good, the burgers themselves ok, but the "ruben" was pretty ordinary - made with something like grocery store corned-silverside.

Turn your kid's bento box into a nightmare (good album tho)

New Yorker 1928

I prefer the punchline, "The bartender says, 'There seems to have been a clerical error.'"

Haven't been a member for over 5 years because the one in Melbourne is 2 1/2 hours away and not as good as N American Costco. But I'm almost out of their trash bags so maybe I'll see if they do the annual guest membership thing.

My dad always filleted them like any other fish and we just spat the Y bones out. So a story that could go in the Mining Meals thread, but it was an archaeology crew - my first time working in the bush when I was in high school. The cook was also in high school but did a decent job, especially considering it was a low budget operation and food flights only came in every 2 weeks. The one thing he could cook really well was fish. One evening I was hanging out in my tent and heard a faint, "Help! Help!" from out on the lake. We all went out and one of the crew was out in our leaky aluminum canoe. His fishing rod was completely bent over and he was being towed slowly along. He'd managed to get a 7 kg northern pike alongside the canoe but there was no way he could land it without capsizing. Someone went out in another boat and hauled it in. The cook cleaned it and made steaks which he soaked in flour & water for a couple of hours and fried it up with salt and pepper over the wood stove. Surprisingly good eating for a fish that size. BTW do other Canadians call them Jackfish?

Oh yeah. In winter you walk into the wind by facing backwards so you don't freeze your face.

The Pony Corral looks vaguely familiar but I don't really remember it. What came immediately to mind for me from my childhood was the Paddlewheel Restaurant in the Hudson Bay Company Store and it's lemon meringue pie. Credit and more photos here.

When I lived in asparagus country, my coworkers were quite competitive about pickling asparagus. Someone in the lunch room would casually drop, "Yeah I pickled 30 lbs of asparagus this weekend."

If the New York Times stuck to classics, they would have run out of recipes years ago

Well, I've never had Marmite because I'm afraid of being seen buying it 😄. Stick with the home team. They do sell Marmite here for the foreigners.

Shiso pesto from this recipe with some substitutions. I liked it as a nice change from normal pesto. Partner wasn't so impressed and missed the cheese.

@liuzhou Do you get mustard greens in China? I randomly picked up a bunch at my Chinese green grocer here. Of course it was when my very different looking mustard greens were going gangbusters in the garden.

Or Aussies are really tough

One of my in-town geology jobs (Hammering drill-pipe down through the street in a residential area on Sunday morning? Sure) the drillers liked to have lunch at the same working class pub (cute waitress who kept the aerobics show on the big screen to distract the patrons). The lunch specials all came with mashed potatoes. My favourite was spag bol, garlic bread, and mash with gravy. Good way to get your carbs.

Those leaves look bigger than the Thai basil I've seen

I think this is their second year. The are from pups off another plant. I have quite a few succulents because they are hard to kill.

Brief garden report. Not too successful this year but a few things are working out. My Warrigal greens are happy since I transplanted them to a bigger pot. Green shiso is looking ok since I rolled it out to get more sun But the artichokes are sad. There was one in with the shiso that didn't make it, too. Seems to be an ok year for peppers. This plant is 2 years old. The lime tree in the background got a bad case of scale but I may get some limes.

If only we could get people to eat more camel

try it and report back if you do