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First Food Setback

Well at least first in a long time, but that's what happens when you try new stuff. The concept was lamb chops served with caramelized balsamic red onions and a salad of baby spinach and balsamic vinegar clemetines. Shan made the salad, which was kind of off the cuff. The balsamic clementines idea came from The New Cookbook(the Mario Battali one), she added the spinach and used a white balsamic vinegar and a citrus olive oil that we got with Sonya a while ago, and I suggested adding pine nuts. Well, the salad and the onions came out awesome, but the lamb chops were basically inedible for a couple reasons, mainly the bone structure in these chops made them impossible to navigate and I also cooked them a bit too rare. If there were more meat and less bone and gristle I would have thrown them back on the grill and saved them but it just wasn't worth the effort. So, at least a partial success, and now we have enough onions to go on burgers tomorrow. :)

The cut of the lamb was called lamb shoulder blade chop or something and they looked good in the meat case, but they turned out to be worthless. I won't be buying that cut again. I honestly can't say what that cut would ever be good for, unless the butcher fubared them or something. Anyway, the obligatory pic:

Tomorrow it's back to work and definitely burgers for dinner. :) I am having desparate camping pangs, but I'm on call this weekend. Arrgh!


( 8 comments — Leave a comment )
Jan. 5th, 2007 05:10 am (UTC)
They're good for people who aren't prissy about navigating around bone, is what ;).
Jan. 5th, 2007 06:30 am (UTC)
The only useless cut of meat is one in which the cook doesn't research how to use it and properly cook it, thereby messing up a good cut of meat.

Shoulder cuts are incredibly flavorful (just as the legs and thighs of a chicken are). They are also gristly due to the fact that the area the meat comes from an area of the lamb that needs a lot of connective tissue for support. Shoulder cuts are used primarily for stewing, or braising, or long cooking, like slow roasting and true barbecueing where the connective tissue breaks down. Lamb stew meat usually comes from this area.

You should've stuck with lamb chops, as these can be cooked medium rare and still be tender and delicious without needing a long cooking process.
Jan. 5th, 2007 07:07 am (UTC)
Whatever, your people eat rats and bugs.
Jan. 5th, 2007 07:59 am (UTC)
It's OK Vinny, no need to get butt hurt just because you don't know everything about cooking and didn't take the time to look into how to properly use a shoulder cut of lamb before you made a generlization about it as being useless and how you couldn't see how it could be used. I mean, we can't know everything, even if we pretend like we do and we're an expert on it, right?

"Rats and bugs"? What is that, a third grade insult? No my dear Vince, neither do white, euro-mutt midwesterners from Jackson County, Kansas, and Saint Joseph, Missouri or Filipinos eat rats and bugs, we Filipinos at least eat partially formed duck embryos, and dogs. If you're going to use an insult use a real one.

PS: Your people actually DO eat bugs, such as escamoles, chahuis, chinicuiles, and chapulines. That's nothing to make fun of somebody about.
Jan. 5th, 2007 08:06 am (UTC)
Jan. 5th, 2007 04:36 pm (UTC)
Oh my god, I can't believe it took you four tries to compose your reply to me. You really take this stuff seriously don't you?
Jan. 5th, 2007 08:28 am (UTC)
It could never be said that you don't know your way around a bone.
(Deleted comment)
Jan. 5th, 2007 04:37 pm (UTC)
( 8 comments — Leave a comment )