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dans

dans

I'm not sure I have a favorite. Let me give you an overview.

 

Beef: 

My got to steak would be a ribeye but I've been ordering filet mignon because it is smaller.

 

Strip steaks are good in a pinch.

I get boneless spare ribs to make stews

 

I've always got veal shanks in the freezer for a nice osso buco.

 

Lamb:

I love lamb. My mother used to make lamb fritters but I never got the recipe from her. She would put the lamb in a port of water and cook until it was tender. I don't know what cut she used or what she seasoned it with. Once cooled and shredded it was mixed into a pancake-like batter and fried up. It was one way to divide our family - those that loved the fritters and those that hated them. This is one of the reasons I married my wife - she loved them.

 

Lamb chops - any kind

Rack of lamb

Roast leg of lamb.

 

Pork:

I Love a good pork chop. Particular favorite is the "porterhouse" style but loin chop in a pinch.

 

The tenderloins are so versatile. I grill them, cut-and-pound them pan fry and make schnitzel, pork parm, etc.

 

I made pork osso buco once. It was delicious and maybe a little too rich.

 

Ham, roast or smoked pork - Bring it on.

 

Poultry:

I'm clearly a dark-meat person. I would rather have a leg or thigh than breast meat. Regardless if it is roasted, grilled, stewed.

 

Nothing like a good duck breast.

 

dans

dans

I'm not sure I have a favorite. Let me give you an overview.

 

Beef: 

My got to steak would be a ribeye but I've been ordering filet mignon because it is smaller.

 

Strip steaks are good in a pinch.

I get boneless spare ribs to make stews

 

I've always got veal shanks in the freezer for a nice osso buco.

 

Lamb:

I love lamb. My mother used to make lamb fritters but I never got the recipe from her. She would put the lamb in a port of water and cook until it was tender. I don't know what cut she used or what she seasoned it with. Once cooled and shredded it was mixed into a pancake-like batter and fried up. It was one way to divide our family - those that loved the fritters and those that hated them. This is one of the reasons I married my wife - she loved them.

 

Lamb chops - any kind

Rack of lamb

Roast leg of lamb.

 

Pork:

I Love a good pork chop. Particular favorite is the "porterhouse" style but loin chop in a pinch.

 

The tenderloins are so versatile. I grill them, cut-and-pound them pan fry and make schnitzel, pork parm, etc.

 

I made pork osso buco once. It was delicious and maybe a little too rich.

 

Poultry:

I'm clearly a dark-meat person. I would rather have a leg or thigh than breast meat. Regardless if it is roasted, grilled, stewed.

 

Nothing like a good duck breast.

 

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