Kicking back in Manitoulin

[Tri2Cook]

1 hour ago, Anna N said:

Not much of a rum fan

 

Just kidding... I understand. For me, the best thing to do with a good bottle of Islay Scotch is leave it on the shelf in the store. 

[Anna N]

37 minutes ago, Tri2Cook said:

 

Just kidding... I understand. For me, the best thing to do with a good bottle of Islay Scotch is leave it on the shelf in the store. 

Can't take those peaty ones either!  

 

Decided after all to give the alcohol a miss tonight.  Much more fun to enjoy a cocktail with company. 

 

 

 A little toast, a little Appenzeller and a little Ossau Iraty. Then, despite refusing any alcohol on which I could blame my spendthrift ways, I turned to Amazon.  Might have been wiser to have a cocktail  that would almost certainly have made me drowsy enough to stay away from fine print.  

 

 

 

[suzilightning]

1 hour ago, Anna N said:

  And I'm still quite hungry.  I think I will supplement my dessert with some cheese and some toast. There are a couple of my favourite cheeses in the refrigerator  so I'm sure I will do just fine. Quite possibly better than Kerry who

may not have eaten since lunch time. 

Welsh rarebit perhaps?  

Hopefully Kerry will have a quiet day tomorrow..........

 

 

[Anna N]

1 hour ago, suzilightning said:

Welsh rarebit perhaps?  

Hopefully Kerry will have a quiet day tomorrow..........

 

 

 Wish I had seen this earlier. Rarebit would've been a great idea!  Tks. 

[JoNorvelleWalker]

8 hours ago, Anna N said:

Well we are nothing if not adaptable up here.  The best laid plans, as they say, have gone awry.  Kerry will be either riding to Sudbury in an ambulance or running an emergency department while somebody else does!  

 

No lamb for us tonight. 

 

I have still put the lamb racks into the sous vide bath and will chill them down and plan on having them another day. Probably not tomorrow because Kerry is on duty in emerg routinely tomorrow. 

 

 You do learn to roll with the punches.

 

 

 

 

The beauty of sous vide.

 

[Anna N]

6 hours ago, JoNorvelleWalker said:

The beauty of sous vide.

 

Indeed!

[Anna N]

Good morning. Once again I awoke to driving rain and cool temperatures. Rain is forecast for the rest of the day with thunderstorms expected around dinner time. Sheesh. Where is summer?

 

 

Breakfast was the last of the fritatta. 

 

I have some ground lamb defrosting in the sous vide and am hoping to make a Middle Eastern type dish with it and some onion, tomato and baharat seasoning. 

 

Also I hope to make a small portion of @ElainaA's roasted tomato sauce. 

 

Kerry is back in emerg today so not sure how things might play out. No point in planning on lamb for dinner tonight either. 

[Kerry Beal]

Banana bread with blueberries 

 

[Anna N]

 So I am largely following this  recipe for my dish using some ground lamb. I am only going to make half a recipe and despite that it did not call for a panade,  it got one anyway. I excavated a thick heel of white bread and soaked it in some milk. I tested one small patty of the lamb and it's quite delicious.  All the little patties are made although they don't look a bit like what they're supposed to. I have covered them and stuck them in the fridge and I will carry-on with the recipe a little later.

 

 

[Kerry Beal]

Stuck here at work but fortunate - it's Mario's (the Sri Lankan physician's assistant) last day and he brought curry.

 

 

Awaiting recipe - it's delicious 

[Anna N]

2 minutes ago, Kerry Beal said:

Awaiting recipe - it's delicious

 Don't you dare leave without that recipe!  

[Anna N]

 

 Stages of assembly. After consulting other similar recipes I decided to layer it as many others did. And besides I didn't really have a suitable sauté pan to fit into the CSO oven. 

[Kerry Beal]

15 minutes ago, Anna N said:

 Don't you dare leave without that recipe!  

Got it - but need to get one particular curry paste from him for identification purposes

 

[Anna N]

 

The finished dish.

 

 

 And the quality control. 

 

 

 

And a small portion of roasted cherry tomato sauce  awaiting its destiny in the refrigerator. 

 

 

[KennethT]

21 minutes ago, Kerry Beal said:

Got it - but need to get one particular curry paste from him for identification purposes

 

Don't forget to share! :>

[Tri2Cook]

4 hours ago, Kerry Beal said:

Banana bread with blueberries 

 

I'm sitting here looking at this and thinking with my love of banana bread and abundance of good wild blueberries, why have I never thought of it before? The answer is obvious of course...

[Dave the Cook]

On 7/5/2017 at 3:44 PM, rotuts said:

just to review a bit :

 

 

any idea on the orientation of this "" Cap ? ""

 

Im wondering if the thicker cap is over the PrimeRib area

 

and the thinner one is more to the sirloin area ?

 

Im betting that when I get 

 

"" sirloin tips ""

 

not of course like this

 

the fall meat I get

 

and do enhjoy

 

is the thinner section on the beef you have here ?

 

Nice

 

really really nice.

 

 The rib cap is the spinalis dorsi muscle, which sort of wraps around the ribeye. It's thickest towards the chuck end, and thins out headed toward the short loin. I'm not certain, but I'm pretty sure it tapers out altogether before reaching the sirloin. Many (including myself) consider it the best cut of meat you can get -- if and when you can get it. Outside of a farmers' market, I've never seen it in retail packaging, until now.

[Anna N]

2 hours ago, KennethT said:

Don't forget to share! :>

 Be careful what you ask for!

 

 

 Taste of India should read Kitchens of India. 

[KennethT]

can someone translate what the word after "cumin" is on the second line? 

[ElsieD]

7 minutes ago, KennethT said:

can someone translate what the word after "cumin" is on the second line? 

Whole?

 

[Smithy]

8 minutes ago, KennethT said:

can someone translate what the word after "cumin" is on the second line? 

 

"cumin whole"

 

eta ElsieD has quicker fingers than mine. :-)

[ElsieD]

20 minutes ago, Dave the Cook said:

 

 The rib cap is the spinalis dorsi muscle, which sort of wraps around the ribeye. It's thickest towards the chuck end, and thins out headed toward the short loin. I'm not certain, but I'm pretty sure it tapers out altogether before reaching the sirloin. Many (including myself) consider it the best cut of meat you can get -- if and when you can get it. Outside of a farmers' market, I've never seen it in retail packaging, until now.

 

Now that I have found a real butcher as opposed to a meat cutter, and as he will give me whatever cut I would like to buy, should I ask for the whole thing or just the thicker or some other part of it?

[Dave the Cook]

1 minute ago, ElsieD said:

 

Now that I have found a real butcher as opposed to a meat cutter, and as he will give me whatever cut I would like to buy, should I ask for the whole thing or just the thicker or some other part of it?

 

I can't advise you; I can only say what I'd do. I'd get the whole thing (it's about 1/2 m long), use the thicker part for steaks and cut the thinner parts into strips and make pinwheels (don't need to go too sumptuous on the stuffing, if you use one; it's a rich cut of meat) out of them. I guess it might also depend on if there's a price differential between thin and thick. If the price is the same, you might want to just go for the thick. 

[Smithy]

38 minutes ago, Anna N said:

 Be careful what you ask for!

 

 

 Taste of India should read Kitchens of India. 

 

My turn: what's the line after "add diced garlic"?

[robirdstx]

6 minutes ago, Smithy said:

 

My turn: what's the line after "add diced garlic"?

 

Cooked on stove?