On Jul 19, 10:13*am, "modom (palindrome guy)" > wrote:

> D read this to me this morning. *Bittman is fine.
>
> I can't get lamb with any regularity here, but I do have a pork loin
> roast with the ribs still attached. *It looks like a very fat rack of
> lamb. *I figure I'll French the bones and roast it with herbs and
> garlic and things. *I'll make a fig and ginger compote to serve with
> it.
>
I occasionally make a mortar and pestle paste of garlic, fennel, s&p
(say 6 large garlic cloves, 2 tablespoons fennel seeds, 2 teaspoons
salt) for pork roast. Seems to me that might go well with a fig
compote? -aem