Food Thread

Lamb Sirloin Steaks w/ Mashed Yukon Gold & Au Jus
Rev: 190107 0520

Lamb Sirloin Steaks - 4 pcs (2+ lb):
Salt & pepper
Olive Oil
Butter
Cooked via Sous Vide (poached in vacuum sealed bag) at 135°F for 4 hrs.

Yukon Gold - peeled:
Butter
Crème Fraiche
Cheddar cheese
Salt & pepper

Lamb Au Jus:
Lamb meat juices
Olive Oil
Butter
190107 - Lamb Steaks -Prep -IMG_0247 (2).webp190107 Lamb Steaks - done -IMG_0248.webp
 
Actually, a cucumber is a fruit. It develops from the flower of the cucumber plant and contains the seeds.
Anyway, thanks for all the "likes".
There seems to be a small (vocal) group of us that eat very well !
 
The lamb dish looks amazing, I may copy.

Did the package or butcher just say "lamb" , or was it " prime lamb" or "choice lamb" ?

I've read that all sheep meat is called lamb in the US, regardless off the sheep's age.
 
Bango Skank said:
The lamb dish looks amazing, I may copy.
Did the package or butcher just say "lamb" , or was it " prime lamb" or "choice lamb" ?
I've read that all sheep meat is called lamb in the US, regardless off the sheep's age.
Click to expand...
Lamb, hogget and mutton are the meat of domestic sheep at different ages. A sheep in its first year is called a lamb, and its meat is also called lamb. The meat of a juvenile sheep older than one year is hogget.
Mutton refers to the flesh of the mature ram or ewe at least one year old; the meat of sheep between 12 and 20 months old may be called yearling mutton. The meat of sheep 6 to 10 weeks old is usually sold as baby lamb, and spring lamb is from sheep of five to six months.

Actually, I want to try some mutton; but it is hard to find.
The "smell" & taste is too strong for the general USA population.
I have a butcher / meat locker very near me. (They processes 1000 - 2000 deer every year.)
They won't even bring it in.

It seems most older sheep are used as breeding stock ?
 
I like lamb, but usually can't stand mutton.. but... a friend of mine whose acreage we lived on for a few years, once bought some sheep at an auction. They were supposed to be Desert Painted Sheep, a rare breed. Turns out, they weren't. They were actually Barbados Sheep... which, as it turns out, is supposed to be one of the best eating breeds out there.

Well, surprisingly, not only were the lambs good eating, but so were the adults. We slow cooked roasts in a crockpot, and it was very good. When we ran out of the meat, that was it. I've never eaten mutton since, because it just isn't the same as those Barbados Sheep.

They were also, by the way, not the least bit tame. They were extremely athletic and very hard to manage, so after about 3 years, they all went in the freezer. If they escaped, it was a nightmare to get them rounded up, again. On a run, they could leap five feet into the air and land 20 feet away. It was amazing to watch them. Getting them down off the barn roof was another matter. They seemed to have been taught how to get up there by the Angora Goats (top of compost bins, onto an old International Scout parked next to the barn, and then up onto roof). Goats and sheep are desert/mountain animals, and apparently they don't forget how to climb when you domesticate them.
 
Grandpa was in the Navy and was fed mutton far too often on the boat and at base. Wouldn't even go near a great lamb meal for the rest of his life.

No pics but did mini bell peppers stuffed with homemade Italian sausage from a farm nearby in the crock pot today. Spooned the fluid out when I got home and reduced it on the stove. Served it over thin spaghetti for a homerun.
 
I used to work w/ a fellow that had 6 kids. One year they got some exotic goat as a 4-H project.
It easily jumped a tall fence, & began eating neighborhood flower gardens, etc.

They spent weeks trying to recapture it.
Finally, they had a local hunter shoot it while grazing in an open field.

I asked it he ate it.
"NO ! I want nothing to do with that thing !"
 
JD3000 said:
Chicken Paprikas Recipe
Basically its Hungarian chicken stew served over spaetzel (dumplings).
Ingredients:
About 1/2 package of bacon.

Package of dark meat chicken. Boneless thighs are easiest but bone in thighs and legs have a bit more flavor.

Big can of peeled sliced tomatoes or comparable peeled fresh. I use more.

1/2 to 1 large sweet onion, chopped.

1 large green bell pepper, chopped.

1 Hungarian wax pepper, chopped. This is optional because of heat.

2 large stalks celery, chopped.

12 to 16 oz sour cream. Leave it out ahead of time to reach room temperature.

1 cup water or unflavored tomato sauce. Up to you.

Few to as much as you want cloves of fresh garlic, finely chopped. I use a lot. Let me live.

Flour, salt, black pepper, granulated garlic, Hungarian sweet paprika, Hungarian hot paprika too is an option, crushed red pepper flakes (also optional I guess), olive or other cooking oil, a little dry white wine for deglazing.
1.) In a your pot, cook some bacon. Remove when done and take to the face. Keep bacon grease in the pot.
2.) Dredge chicken in flour (season the flour if you want, I do) and quickly brown it in the bacon grease but dont cook through. Set aside on a plate.
3.) Add a little oil to the same pot and saute onion, celery, and pepper. When aromatic, add fresh garlic and continue a couple more minutes. Deglaze with white wine.
4.) Add all your tomatoes and water (or tomato sauce. Stir and mix well.
5.) Salt and listed spices. I dont measure shit, let me live. The paprika is the important part. At least 2 to 3 table spoons of the sweet, touch of the hot if that's your thing.
6.) Put chicken back in the pot, bring to a boil. Reduce to low and simmer covered for 30 minutes. Uncover and simmer to reduce.
7.) Shred chicken with forks in the pot when tender enough if using boneless. I prefer it this way rather than bone in.
8.) When chicken is good to go, remove from heat and let cool for 15 to 20 minutes. Add the sour cream and mix well. Let sit for a few.
9.) Serve over fresh made spaetzel. I recommend getting a spaetzel maker but to each their own. Using chicken broth instead of water adds more flavor.
10) traditionally served with lots of rolls/bread and butter for sopping up gravy and some Hungarian kolbas on the side. Polish kolbasa is acceptable.

@Jeff
Click to expand...
Being a good Cleveland Hungarian, made this today on a cold, snow covered today as a winter comfort with a few tweaks.

Instead of bacon I used pork belly, some saved for snacking, some went in the pot, and some went in my son's and my own mouth.
Added some chopped carrot to the veggie saute in a mirepoix/trinity combo for a little extra flavor and deglazed with chicken stock instead of the usual wine.
Used chicken stock to mix the spaetzle instead of water or milk and then boiled them with some added chicken stock.
Super yum and leftovers for days baby.
20190114_180823.webp
Serve with lots of rolls for dipping.
 
Beef Brisket - 145°F for 72 hrs
1.5 lb Beef Brisket Flat - (fattier, thick end called the nose)
Salt
Pepper
Smoked paprika
Olive oil
Butter
Very small dash of Smoke seasoning (Wright's - real hickory smoke collected in water)

Egg noodles - w/ Au Jus
190114 Beef Brisket -prep -IMG_0256.webp190118 Beef Brisket -done -IMG_0257.webp
 
Brisket Hash w/ Poached Eggs
Rev: 190120 1130

Hash - sautéed
Brisket - cooked, diced
Red Onion - diced
Yukon - diced
Macadamia nut oil

Eggs - steam poached 2 min.

Beef Gravy - homemade
Brisket Au jus w/ Wondra flour
190120 Brisket Hash w Poached Eggs + Gravy - IMG_0258.webp
 
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