On Fri 14 Mar 2008 06:59:34a, Melba's Jammin' told us...

<non-hash recipe snipped>

>> Yes, one could do that, but that's not hash. :-)
>
> Honest to Alex, Wayne! Do you think we could be twins separated at
> birth? LOL! It seems that I make the same comments as you do. I do it
> with your posts more than anyone else's, I think. Too funny. Great
> minds thinking alike and all.
>

LOL! Yes m'am! I've thought that, too.

--
Wayne Boatwright
-------------------------------------------
Friday, 03(III)/14(XIV)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
10wks 2dys 13hrs 45mins
-------------------------------------------
If your face were a tree, it would be
different.
-------------------------------------------

Joseph Littleshoes wrote:

>
> Now one use for the pre boiled potatoes that i do like a lot is to slice
> them into medium sized chunks, quickly heat up and lightly brown in hot
> canoloa oil with garlic, s & p, & chopped green onions and then pour
> over them several beaten eggs. Served as either an omelette or a
> frittata, i find the potatoes incorporated into the eggs are much
> tastier than the potatoes served 'on the side' with the eggs.
> --
> JL

We call that a Spanish omelet in my house. Way awesome.

-Tracy

Tracy wrote:
>
>
> Joseph Littleshoes wrote:
>
>>
>> Now one use for the pre boiled potatoes that i do like a lot is to
>> slice them into medium sized chunks, quickly heat up and lightly brown
>> in hot canoloa oil with garlic, s & p, & chopped green onions and then
>> pour over them several beaten eggs. Served as either an omelette or a
>> frittata, i find the potatoes incorporated into the eggs are much
>> tastier than the potatoes served 'on the side' with the eggs.
>> --
>> JL
>
> We call that a Spanish omelet in my house. Way awesome.
>
> -Tracy

Tortilla Esponola, I believe is the proper name? Made with lots of olive
oil, potatoes and eggs.

jmcquown wrote:
> Joseph Littleshoes wrote:
>
>> Goomba38 wrote:
>>
>>> Michael "Dog3" wrote:
>>>
>>>> Hmmm... taters, onions, ketchup... yep. I can't think of anything
>>>> else except the usual s&p. I'm trying to remember if Steven's
>>>> stepmom used a binder in it or not. I don't think so.
>>>>
>>>> Michael
>>>>
>>>
>>> Damn! NOW you tell me!! I forgot to put Salt and Pepper in!!!!
>>> Grrrrrrr.
>>
>>
>> *chuckle* im surprised no body mentioned small dice of potato.
>>
> She did. " taters, onions, ketchup..."
>
> Jill

"Tater's" is not "small dice of 'tater's' i struggled with hash for
years before i actually read a recipe and decided to follow the advice
of a "small dice" of potatoes.

I used to have a similar problem with "hash browns" every time i made
them they came out a grey, soggy mess. Till i was watching Jeff Smith
(the frugal gourmet) and he shredded the potatoes, and squeezed the
water out of them, then they fry up nice and white and get crisp and
golden on the outside, light and fluffy on the inside.

I like to keep pre boiled potatoes on hand but the few times i have
tried to make hash with cooked potatoes they tend to turn into a paste.

Now one use for the pre boiled potatoes that i do like a lot is to slice
them into medium sized chunks, quickly heat up and lightly brown in hot
canoloa oil with garlic, s & p, & chopped green onions and then pour
over them several beaten eggs. Served as either an omelette or a
frittata, i find the potatoes incorporated into the eggs are much
tastier than the potatoes served 'on the side' with the eggs.
--
JL

Joseph Littleshoes wrote:
> jmcquown wrote:
>> Joseph Littleshoes wrote:
>>
>>> Goomba38 wrote:
>>>
>>>> Michael "Dog3" wrote:
>>>>
>>>>> Hmmm... taters, onions, ketchup... yep. I can't think of anything
>>>>> else except the usual s&p. I'm trying to remember if Steven's
>>>>> stepmom used a binder in it or not. I don't think so.
>>>>>
>>>>> Michael
>>>>>
>>>>
>>>> Damn! NOW you tell me!! I forgot to put Salt and Pepper in!!!!
>>>> Grrrrrrr.
>>>
>>>
>>> *chuckle* im surprised no body mentioned small dice of potato.
>>>
>> She did. " taters, onions, ketchup..."
>>
>> Jill
>
> "Tater's" is not "small dice of 'tater's' i struggled with hash for
> years before i actually read a recipe and decided to follow the advice
> of a "small dice" of potatoes.
>
> I used to have a similar problem with "hash browns" every time i made
> them they came out a grey, soggy mess. Till i was watching Jeff Smith
> (the frugal gourmet) and he shredded the potatoes, and squeezed the
> water out of them, then they fry up nice and white and get crisp and
> golden on the outside, light and fluffy on the inside.
>
> I like to keep pre boiled potatoes on hand but the few times i have
> tried to make hash with cooked potatoes they tend to turn into a
> paste.
> Now one use for the pre boiled potatoes that i do like a lot is to
> slice them into medium sized chunks, quickly heat up and lightly
> brown in hot canoloa oil with garlic, s & p, & chopped green onions
> and then pour over them several beaten eggs. Served as either an
> omelette or a frittata, i find the potatoes incorporated into the
> eggs are much tastier than the potatoes served 'on the side' with the
> eggs. --
> JL

Our favorite is a "farmhouse hash." Chop some bacon and fry until crispy.
Remove from pan and leave a little bacon grease behind. Slice or chop your
pre-boiled potatoes and brown them in the pan. Add green onions and perhaps
chunked red bell peppers if you like. Scramble some eggs in a separate pan.
Add the scrambled eggs and bacon to the potatoes and serve. It's Sunday
night supper around here.
Janet

Melba's Jammin' wrote:

> In article >,
> Joseph Littleshoes > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>
>>>In article >,
>>> Goomba38 > wrote:
>>>
>>>
>>>
>>>>lol, no, I must not have gotten that memo.
>>>>Now this batch will come out of the oven and I'll wonder if *that* is
>>>>the missing ingredient.... <sigh>
>>>
>>>
>>>Oven? What's it doing in the oven? Melt some butter in a skillet, dump
>>>in the mixture, brown it, flip it, brown it, eat it. Oven? I think
>>>you'd better come over and sit by me, Hon.
>>
>>One can also take a small loaf pan and butter it, line the inside with
>>thinly sliced raw potatoes as for potatoes anna, sprinkling with salt
>>and pepper and grated cheese as one forms a potato lining for the pan,
>>which is then filled with several thin layers of very lean ground meats
>>seasoned appropriately and separated into layers by several other layers
>>of the thinly sliced potatoes, cover with a final layer of thin sliced
>>potatoes and if desired a bit of wine poured over all before is is set
>>to cook in the oven for about 20 minutes in a hot oven, covering the top
>>with foil if it browns to fast.
>>
>>Un - mould sprinkle with cheese and brown under the broiler for a few
>>minutes or serve from the loaf pan.
>>--
>>JL
>
>
>
> But that's not hash, Joseph. Hash is put together in about 5 minutes
> and on the table in 15. :-) What you've got going is something else
> entirely. '-)

Well d'uh! its a variation on a Tuscan lamb or pork dish, where an
entire leg, shoulder or other large cut of lamb or pork is wrapped in a
covering of thinly sliced & seasoned potatoes and baked. The French do
a similar dish "ala boulangiere" but the potatoes are added after the
meat is 3/4 cooked.
--
JL

In article >,
Joseph Littleshoes > wrote:

> Melba's Jammin' wrote:
>
> > In article >,
> > Joseph Littleshoes > wrote:
> >
> >
> >>Melba's Jammin' wrote:
> >>
> >>
> >>>In article >,
> >>> Goomba38 > wrote:
> >>>
> >>>
> >>>
> >>>>lol, no, I must not have gotten that memo.
> >>>>Now this batch will come out of the oven and I'll wonder if *that* is
> >>>>the missing ingredient.... <sigh>
> >>>
> >>>
> >>>Oven? What's it doing in the oven? Melt some butter in a skillet, dump
> >>>in the mixture, brown it, flip it, brown it, eat it. Oven? I think
> >>>you'd better come over and sit by me, Hon.
> >>
> >>One can also take a small loaf pan and butter it, line the inside with
> >>thinly sliced raw potatoes as for potatoes anna, sprinkling with salt
> >>and pepper and grated cheese as one forms a potato lining for the pan,
> >>which is then filled with several thin layers of very lean ground meats
> >>seasoned appropriately and separated into layers by several other layers
> >>of the thinly sliced potatoes, cover with a final layer of thin sliced
> >>potatoes and if desired a bit of wine poured over all before is is set
> >>to cook in the oven for about 20 minutes in a hot oven, covering the top
> >>with foil if it browns to fast.
> >>
> >>Un - mould sprinkle with cheese and brown under the broiler for a few
> >>minutes or serve from the loaf pan.
> >>--
> >>JL

> > But that's not hash, Joseph. Hash is put together in about 5 minutes
> > and on the table in 15. :-) What you've got going is something else
> > entirely. '-)
>
> Well d'uh! its a variation on a Tuscan lamb or pork dish, where an
> entire leg, shoulder or other large cut of lamb or pork is wrapped in a
> covering of thinly sliced & seasoned potatoes and baked. The French do
> a similar dish "ala boulangiere" but the potatoes are added after the
> meat is 3/4 cooked.
> --
> JL


Shouldn't have put it in a thread about hash, then. It deserves its own
thread and its own discussion.
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

Melba's Jammin' wrote:
> In article >,
> Joseph Littleshoes > wrote:
>
>>>>>
>>>>> Oven? What's it doing in the oven? Melt some butter in a
>>>>> skillet, dump in the mixture, brown it, flip it, brown it, eat
>>>>> it. Oven? I think you'd better come over and sit by me, Hon.
>>>>
>>>> One can also take a small loaf pan and butter it, line the inside
>>>> with thinly sliced raw potatoes as for potatoes anna, sprinkling
>>>> with salt and pepper and grated cheese as one forms a potato
>>>> lining for the pan, which is then filled with several thin layers
>>>>
>>>> --
>>>> JL
>
>>> But that's not hash, Joseph. Hash is put together in about 5
>>> minutes and on the table in 15. :-) What you've got going is
>>> something else entirely. '-)
>>
>> Well d'uh! its a variation on a Tuscan lamb or pork dish, where an
>> entire leg, shoulder or other large cut of lamb or pork is wrapped
>> in a covering of thinly sliced & seasoned potatoes and baked. The
>> French do a similar dish "ala boulangiere" but the potatoes are
>> added after the meat is 3/4 cooked.
>> --
>> JL
>
>
> Shouldn't have put it in a thread about hash, then. It deserves its
> own thread and its own discussion.
>
Absotively! Sounds tasty enough but it's not "beef hash"

Jill <--contemplating corned beef hash if we have enough left over next week

Melba's Jammin' wrote:
> In article >,
> Joseph Littleshoes > wrote:
>
>
>>Melba's Jammin' wrote:
>>
>>
>>>In article >,
>>> Joseph Littleshoes > wrote:
>>>
>>>
>>>
>>>>Melba's Jammin' wrote:
>>>>
>>>>
>>>>
>>>>>In article >,
>>>>>Goomba38 > wrote:
>>>>>
>>>>>
>>>>>
>>>>>
>>>>>>lol, no, I must not have gotten that memo.
>>>>>>Now this batch will come out of the oven and I'll wonder if *that* is
>>>>>>the missing ingredient.... <sigh>
>>>>>
>>>>>
>>>>>Oven? What's it doing in the oven? Melt some butter in a skillet, dump
>>>>>in the mixture, brown it, flip it, brown it, eat it. Oven? I think
>>>>>you'd better come over and sit by me, Hon.
>>>>
>>>>One can also take a small loaf pan and butter it, line the inside with
>>>>thinly sliced raw potatoes as for potatoes anna, sprinkling with salt
>>>>and pepper and grated cheese as one forms a potato lining for the pan,
>>>>which is then filled with several thin layers of very lean ground meats
>>>>seasoned appropriately and separated into layers by several other layers
>>>>of the thinly sliced potatoes, cover with a final layer of thin sliced
>>>>potatoes and if desired a bit of wine poured over all before is is set
>>>>to cook in the oven for about 20 minutes in a hot oven, covering the top
>>>>with foil if it browns to fast.
>>>>
>>>>Un - mould sprinkle with cheese and brown under the broiler for a few
>>>>minutes or serve from the loaf pan.
>>>>--
>>>>JL
>
>
>>>But that's not hash, Joseph. Hash is put together in about 5 minutes
>>>and on the table in 15. :-) What you've got going is something else
>>>entirely. '-)
>>
>>Well d'uh! its a variation on a Tuscan lamb or pork dish, where an
>>entire leg, shoulder or other large cut of lamb or pork is wrapped in a
>>covering of thinly sliced & seasoned potatoes and baked. The French do
>>a similar dish "ala boulangiere" but the potatoes are added after the
>>meat is 3/4 cooked.
>>--
>>JL
>
>
>
> Shouldn't have put it in a thread about hash, then. It deserves its own
> thread and its own discussion.

Its not so much that im surprised or amazed that anyone would try to
suggest that not only what i write but where i write is in any way
inappropriate as much as i am curious as to why it should matter so
much to you "Melba" that you could not only interpret my comments as in
any way inappropriately placed but that you felt the need to express
such a thought publicly, as i read it, as a criticism of my description
of a dish with similar ingredients and baked rather than fried?

My comments are as correct and appropriately placed as the subject
itself. Variations on a theme. About food in a cooking group. One
almost expects anal pernicketiness in ridged interpretation of "recipes"
and "ingredients" in a "food group" but i did think any strict
observance of some convenient literary or editorial "style" was of less
concern than the subject matter. I am not a professional writer or
teacher of English and have misplaced my style manual.

Such a type or style of criticism "shouldn't have put it in a..." made
humorously always evades me, criticism as a joke, i don't get the joke,
so if the above was meant as a kind of humorous reference than just
ignore this, but remember, i had my "sense of humour" surgically removed
so any such reference is likely to be taken literally by me.

Now...to mention my sense of loss at the passing of Bill Buckley and his
inimitable literary and rhetorical style, that would be inappropriate here
--
JL

On Mar 14, 4:30*pm, Joseph Littleshoes > wrote:
>
> Its not so much that im surprised or amazed that anyone would try to
> suggest that not only what i write but where i write is in any way
> inappropriate *as much as i am curious as to why it should matter so
> much to you "Melba" that you could not only interpret my comments as in
> any way inappropriately placed but that you felt the need to express
> such a thought publicly, as i read it, as a criticism of my description
> of a dish with similar ingredients and baked rather than fried?

Are you really this dense, not to mention pompous? All she is gently
and humorously suggesting is that the dishes you and the other poster
describe might be good and tasty but they don't meet the ordinary
definition of "hash". Like many other dishes, this one is defined not
just by its ingredients but by its mode of cooking.

> .... i don't get the joke,

More than you know..... -aem

In article >,
Joseph Littleshoes > wrote:

> Melba's Jammin' wrote:
> > In article >,
> > Joseph Littleshoes > wrote:
> >
> >
> >>Melba's Jammin' wrote:
> >>
> >>
> >>>In article >,
> >>> Joseph Littleshoes > wrote:
> >>>
> >>>
> >>>
> >>>>Melba's Jammin' wrote:
> >>>>
> >>>>
> >>>>
> >>>>>In article >,
> >>>>>Goomba38 > wrote:
> >>>>>
> >>>>>
> >>>>>
> >>>>>
> >>>>>>lol, no, I must not have gotten that memo.
> >>>>>>Now this batch will come out of the oven and I'll wonder if *that* is
> >>>>>>the missing ingredient.... <sigh>
> >>>>>
> >>>>>
> >>>>>Oven? What's it doing in the oven? Melt some butter in a skillet, dump
> >>>>>in the mixture, brown it, flip it, brown it, eat it. Oven? I think
> >>>>>you'd better come over and sit by me, Hon.
> >>>>
> >>>>One can also take a small loaf pan and butter it, line the inside with
> >>>>thinly sliced raw potatoes as for potatoes anna, sprinkling with salt
> >>>>and pepper and grated cheese as one forms a potato lining for the pan,
> >>>>which is then filled with several thin layers of very lean ground meats
> >>>>seasoned appropriately and separated into layers by several other layers
> >>>>of the thinly sliced potatoes, cover with a final layer of thin sliced
> >>>>potatoes and if desired a bit of wine poured over all before is is set
> >>>>to cook in the oven for about 20 minutes in a hot oven, covering the top
> >>>>with foil if it browns to fast.
> >>>>
> >>>>Un - mould sprinkle with cheese and brown under the broiler for a few
> >>>>minutes or serve from the loaf pan.
> >>>>--
> >>>>JL
> >
> >
> >>>But that's not hash, Joseph. Hash is put together in about 5 minutes
> >>>and on the table in 15. :-) What you've got going is something else
> >>>entirely. '-)
> >>
> >>Well d'uh! its a variation on a Tuscan lamb or pork dish, where an
> >>entire leg, shoulder or other large cut of lamb or pork is wrapped in a
> >>covering of thinly sliced & seasoned potatoes and baked. The French do
> >>a similar dish "ala boulangiere" but the potatoes are added after the
> >>meat is 3/4 cooked.
> >>--
> >>JL
> >
> >
> >
> > Shouldn't have put it in a thread about hash, then. It deserves its own
> > thread and its own discussion.
>
> Its not so much that im surprised or amazed that anyone would try to
> suggest that not only what i write but where i write is in any way
> inappropriate as much as i am curious as to why it should matter so
> much to you "Melba" that you could not only interpret my comments as in
> any way inappropriately placed but that you felt the need to express
> such a thought publicly, as i read it, as a criticism of my description
> of a dish with similar ingredients and baked rather than fried?
>
> My comments are as correct and appropriately placed as the subject
> itself. Variations on a theme. About food in a cooking group. One
> almost expects anal pernicketiness in ridged interpretation of "recipes"
> and "ingredients" in a "food group" but i did think any strict
> observance of some convenient literary or editorial "style" was of less
> concern than the subject matter. I am not a professional writer or
> teacher of English and have misplaced my style manual.
>
> Such a type or style of criticism "shouldn't have put it in a..." made
> humorously always evades me, criticism as a joke, i don't get the joke,
> so if the above was meant as a kind of humorous reference than just
> ignore this, but remember, i had my "sense of humour" surgically removed
> so any such reference is likely to be taken literally by me.
>
> Now...to mention my sense of loss at the passing of Bill Buckley and his
> inimitable literary and rhetorical style, that would be inappropriate here
> --
> JL


Please accept my apology. I intended no offense.
Peace.
-Barb Schaller
--
-Barb, Mother Superior, HOSSSPoJ
http://www.caringbridge.org/visit/amytaylor
Pray for the abatement of her pain.

Melba's Jammin' wrote:
> Joseph Littleshoes wrote:
>>
>>Now...to mention my sense of loss at the passing of Bill Buckley and his
>>inimitable literary and rhetorical style, that would be inappropriate here
>>--
>>JL
>
>
>
> Please accept my apology. I intended no offense.
> Peace.
> -Barb Schaller

Oh its all my fault, if boli were here i would blame him but....as a
person without a sense of humour i really should not inflict my over
intellectualized, pompous & pretentious examples of it on others, it was
just a slow day and your note caught my eye, no offence was taken and i
hope none, inadvertently given, by my own miserable prose
--
JL

aem wrote:

> On Mar 14, 4:30�pm, Joseph Littleshoes > wrote:
>
>>Its not so much that im surprised or amazed that anyone would try to
>>suggest that not only what i write but where i write is in any way
>>inappropriate �as much as i am curious as to why it should matter so
>>much to you "Melba" that you could not only interpret my comments as in
>>any way inappropriately placed but that you felt the need to express
>>such a thought publicly, as i read it, as a criticism of my description
>>of a dish with similar ingredients and baked rather than fried?
>
>
> Are you really this dense, not to mention pompous?

You hadn't noticed?

> All she is gently
> and humorously suggesting is that the dishes you and the other poster
> describe might be good and tasty but they don't meet the ordinary
> definition of "hash". Like many other dishes, this one is defined not
> just by its ingredients but by its mode of cooking.

Yeah but the mere fact of doing that seems a bit odd to me. Like what
does it matter that i was tweaking the subject, changing its flow
somewhat? its a very tasty dish and there have been several threads on
it here comparing the French "a la boulangiere" and the Italian
"Tuscano" versions of potato wrapped meat dishes.

Were talking meat and potatoes here, and other than when talking to
Royalty, changing the subject in a conversation is usually acceptable,
especially when any change is just a variation on a theme.

So you can see why i was a bit confused by an accusation of being
inappropriate.
>
>
>> .... i don't get the joke,
>
>
> More than you know..... -aem

It goes to a theory of humour that maintains "all humour is based on
suffering" that's why i had mine surgically removed
--
JL
>

Tracy wrote:
>
>
> Joseph Littleshoes wrote:
>
>>
>> Now one use for the pre boiled potatoes that i do like a lot is to
>> slice them into medium sized chunks, quickly heat up and lightly brown
>> in hot canoloa oil with garlic, s & p, & chopped green onions and then
>> pour over them several beaten eggs. Served as either an omelette or a
>> frittata, i find the potatoes incorporated into the eggs are much
>> tastier than the potatoes served 'on the side' with the eggs.
>> --
>> JL
>
>
> We call that a Spanish omelet in my house. Way awesome.
>
> -Tracy

I saw it demonstrated on a japanese cooking show, they were making the
worlds largest omelette and it was primarily composed of potatoes and eggs.

This seemed to intrigue me for some reason, something instinctual about
it just grabbed me and i rather soon made an potatoe omelette. It was SO
delicious, so much better than eggs with potatoes on the side that i
experimented with the basic ingredients till i devised a formula of
outstanding and exceptional excellence and value to myself

A quick stir fry of eggs and potatoes and one has a delightfully
delicious and filling dish.

Of course this "quick stir fry" is dependent on individual knowledge and
technique but in essence is a simple thing, easily mastered.
--
JL

Joseph Littleshoes wrote:
> aem wrote:
>
>> On Mar 14, 4:30�pm, Joseph Littleshoes > wrote:
>>
>>> Its not so much that im surprised or amazed that anyone would try to
>>> suggest that not only what i write but where i write is in any way
>>> inappropriate �as much as i am curious as to why it should matter so
>>> much to you "Melba" that you could not only interpret my comments
>>> as in any way inappropriately placed but that you felt the need to
>>> express such a thought publicly, as i read it, as a criticism of my
>>> description of a dish with similar ingredients and baked rather
>>> than fried?
>>
>>
>> Are you really this dense, not to mention pompous?
>
> You hadn't noticed?
>
>> All she is gently
>> and humorously suggesting is that the dishes you and the other poster
>> describe might be good and tasty but they don't meet the ordinary
>> definition of "hash". Like many other dishes, this one is defined
>> not just by its ingredients but by its mode of cooking.
>
> Yeah but the mere fact of doing that seems a bit odd to me. Like what
> does it matter that i was tweaking the subject, changing its flow
> somewhat? its a very tasty dish and there have been several threads on
> it here comparing the French "a la boulangiere" and the Italian
> "Tuscano" versions of potato wrapped meat dishes.
>
> Were talking meat and potatoes here, and other than when talking to
> Royalty, changing the subject in a conversation is usually
> acceptable, especially when any change is just a variation on a theme.
>
> So you can see why i was a bit confused by an accusation of being
> inappropriate.
>>
Should have been a separate subject, JL. You know this, we all know this.
This isn't "thread drift", your suggested recipe is a totally different
animal (lamb, even!). And not lamb hash.

Jill

On Fri, 14 Mar 2008 23:11:58 -0800, Joseph Littleshoes
> wrote:

>Tracy wrote:
>>
>>
>> Joseph Littleshoes wrote:
>>
>>>
>>> Now one use for the pre boiled potatoes that i do like a lot is to
>>> slice them into medium sized chunks, quickly heat up and lightly brown
>>> in hot canoloa oil with garlic, s & p, & chopped green onions and then
>>> pour over them several beaten eggs. Served as either an omelette or a
>>> frittata, i find the potatoes incorporated into the eggs are much
>>> tastier than the potatoes served 'on the side' with the eggs.
>>> --
>>> JL
>>
>>
>> We call that a Spanish omelet in my house. Way awesome.
>>
>> -Tracy
>
>I saw it demonstrated on a japanese cooking show, they were making the
>worlds largest omelette and it was primarily composed of potatoes and eggs.
>
>This seemed to intrigue me for some reason, something instinctual about
>it just grabbed me and i rather soon made an potatoe omelette. It was SO
>delicious, so much better than eggs with potatoes on the side that i
>experimented with the basic ingredients till i devised a formula of
>outstanding and exceptional excellence and value to myself
>
>A quick stir fry of eggs and potatoes and one has a delightfully
>delicious and filling dish.
>
>Of course this "quick stir fry" is dependent on individual knowledge and
>technique but in essence is a simple thing, easily mastered.

It's called Frittata at my house too, except I make it in the skillet.
I also add browned hamburger, so it looks like a thick, lumpy, egg
pancake when it's done. I eat it with chili sauce and a few dashes of
Tabasco. Haven't made that in quite a while, maybe I'll do it this
weekend.

--
See return address to reply by email
remove the smile first

"jmcquown" > schrieb im Newsbeitrag
...
> Joseph Littleshoes wrote:
>> aem wrote:
>>
>>> On Mar 14, 4:30?pm, Joseph Littleshoes > wrote:
>>>
>>>> Its not so much that im surprised or amazed that anyone would try to
>>>> suggest that not only what i write but where i write is in any way
>>>> inappropriate ?as much as i am curious as to why it should matter so
>>>> much to you "Melba" that you could not only interpret my comments
>>>> as in any way inappropriately placed but that you felt the need to
>>>> express such a thought publicly, as i read it, as a criticism of my
>>>> description of a dish with similar ingredients and baked rather
>>>> than fried?
>>>
>>>
>>> Are you really this dense, not to mention pompous?
>>
>> You hadn't noticed?
>>
>>> All she is gently
>>> and humorously suggesting is that the dishes you and the other poster
>>> describe might be good and tasty but they don't meet the ordinary
>>> definition of "hash". Like many other dishes, this one is defined
>>> not just by its ingredients but by its mode of cooking.
>>
>> Yeah but the mere fact of doing that seems a bit odd to me. Like what
>> does it matter that i was tweaking the subject, changing its flow
>> somewhat? its a very tasty dish and there have been several threads on
>> it here comparing the French "a la boulangiere" and the Italian
>> "Tuscano" versions of potato wrapped meat dishes.
>>
>> Were talking meat and potatoes here, and other than when talking to
>> Royalty, changing the subject in a conversation is usually
>> acceptable, especially when any change is just a variation on a theme.
>>
>> So you can see why i was a bit confused by an accusation of being
>> inappropriate.
>>>
> Should have been a separate subject, JL. You know this, we all know this.
> This isn't "thread drift", your suggested recipe is a totally different animal
> (lamb, even!). And not lamb hash.
>
I agree with Jill.
The dish you mentioned also has a Greek version, JL.

Cheers,

Michael Kuettner

"Michael Kuettner" > wrote in
:

>
> "jmcquown" > schrieb im Newsbeitrag
> ...
>> Joseph Littleshoes wrote:
>>> aem wrote:
>>>
>>>> On Mar 14, 4:30?pm, Joseph Littleshoes > wrote:
>>>>
>>>>> Its not so much that im surprised or amazed that anyone would try
>>>>> to suggest that not only what i write but where i write is in any
>>>>> way inappropriate ?as much as i am curious as to why it should
>>>>> matter so much to you "Melba" that you could not only interpret my
>>>>> comments as in any way inappropriately placed but that you felt
>>>>> the need to express such a thought publicly, as i read it, as a
>>>>> criticism of my description of a dish with similar ingredients and
>>>>> baked rather than fried?
>>>>
>>>>
>>>> Are you really this dense, not to mention pompous?
>>>
>>> You hadn't noticed?
>>>
>>>> All she is gently
>>>> and humorously suggesting is that the dishes you and the other
>>>> poster describe might be good and tasty but they don't meet the
>>>> ordinary definition of "hash". Like many other dishes, this one is
>>>> defined not just by its ingredients but by its mode of cooking.
>>>
>>> Yeah but the mere fact of doing that seems a bit odd to me. Like
>>> what does it matter that i was tweaking the subject, changing its
>>> flow somewhat? its a very tasty dish and there have been several
>>> threads on it here comparing the French "a la boulangiere" and the
>>> Italian "Tuscano" versions of potato wrapped meat dishes.
>>>
>>> Were talking meat and potatoes here, and other than when talking to
>>> Royalty, changing the subject in a conversation is usually
>>> acceptable, especially when any change is just a variation on a
>>> theme.
>>>
>>> So you can see why i was a bit confused by an accusation of being
>>> inappropriate.
>>>>
>> Should have been a separate subject, JL. You know this, we all know
>> this. This isn't "thread drift", your suggested recipe is a totally
>> different animal (lamb, even!). And not lamb hash.
>>
> I agree with Jill.
> The dish you mentioned also has a Greek version, JL.
>
> Cheers,
>
> Michael Kuettner
>
>
>
>

So where can I get parts for my lawnmower?

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

"hahabogus" schrieb :
> "Michael Kuettner" wrote :
>
>>
>> "jmcquown" > schrieb im Newsbeitrag
>> ...
>>> Joseph Littleshoes wrote:
>>>> aem wrote:
>>>>
>>>>> On Mar 14, 4:30?pm, Joseph Littleshoes > wrote:
>>>>>
>>>>>> Its not so much that im surprised or amazed that anyone would try
>>>>>> to suggest that not only what i write but where i write is in any
>>>>>> way inappropriate ?as much as i am curious as to why it should
>>>>>> matter so much to you "Melba" that you could not only interpret my
>>>>>> comments as in any way inappropriately placed but that you felt
>>>>>> the need to express such a thought publicly, as i read it, as a
>>>>>> criticism of my description of a dish with similar ingredients and
>>>>>> baked rather than fried?
>>>>>
>>>>>
>>>>> Are you really this dense, not to mention pompous?
>>>>
>>>> You hadn't noticed?
>>>>
>>>>> All she is gently
>>>>> and humorously suggesting is that the dishes you and the other
>>>>> poster describe might be good and tasty but they don't meet the
>>>>> ordinary definition of "hash". Like many other dishes, this one is
>>>>> defined not just by its ingredients but by its mode of cooking.
>>>>
>>>> Yeah but the mere fact of doing that seems a bit odd to me. Like
>>>> what does it matter that i was tweaking the subject, changing its
>>>> flow somewhat? its a very tasty dish and there have been several
>>>> threads on it here comparing the French "a la boulangiere" and the
>>>> Italian "Tuscano" versions of potato wrapped meat dishes.
>>>>
>>>> Were talking meat and potatoes here, and other than when talking to
>>>> Royalty, changing the subject in a conversation is usually
>>>> acceptable, especially when any change is just a variation on a
>>>> theme.
>>>>
>>>> So you can see why i was a bit confused by an accusation of being
>>>> inappropriate.
>>>>>
>>> Should have been a separate subject, JL. You know this, we all know
>>> this. This isn't "thread drift", your suggested recipe is a totally
>>> different animal (lamb, even!). And not lamb hash.
>>>
>> I agree with Jill.
>> The dish you mentioned also has a Greek version, JL.
>>
>> Cheers,
>>
>> Michael Kuettner
>>
>>
>>
>>
>
> So where can I get parts for my lawnmower?
>
Either from Rasenmäherreparaturservice at Landstrasse, Schaan.
Or just cannibalize the lawn mower of your neighbour.

HTH,

Michael Kuettner

"hahabogus" > wrote in message
>
> So where can I get parts for my lawnmower?
>

Perfectly on topic if you are mowing dandelion greens for a salad to
accompany hash.

I change my oil every 7000 miles.

hahabogus wrote:
> "Michael Kuettner" > wrote in
> :
>
>>
>> "jmcquown" > schrieb im Newsbeitrag
>> ...
>>> Joseph Littleshoes wrote:
>>>> aem wrote:
>>>>
>>>>> On Mar 14, 4:30?pm, Joseph Littleshoes > wrote:
>>>>>
>>>>>> Its not so much that im surprised or amazed that anyone would try
>>>>>> to suggest that not only what i write but where i write is in any
>>>>>> way inappropriate ?as much as i am curious as to why it should
>>>>>> matter so much to you "Melba" that you could not only interpret
>>>>>> my comments as in any way inappropriately placed but that you
>>>>>> felt the need to express such a thought publicly, as i read it,
>>>>>> as a criticism of my description of a dish with similar
>>>>>> ingredients and baked rather than fried?
>>>>>
>>>>>
>>>>> Are you really this dense, not to mention pompous?
>>>>
>>>> You hadn't noticed?
>>>>
>>>>> All she is gently
>>>>> and humorously suggesting is that the dishes you and the other
>>>>> poster describe might be good and tasty but they don't meet the
>>>>> ordinary definition of "hash". Like many other dishes, this one
>>>>> is defined not just by its ingredients but by its mode of cooking.
>>>>
>>>> Yeah but the mere fact of doing that seems a bit odd to me. Like
>>>> what does it matter that i was tweaking the subject, changing its
>>>> flow somewhat? its a very tasty dish and there have been several
>>>> threads on it here comparing the French "a la boulangiere" and the
>>>> Italian "Tuscano" versions of potato wrapped meat dishes.
>>>>
>>>> Were talking meat and potatoes here, and other than when talking to
>>>> Royalty, changing the subject in a conversation is usually
>>>> acceptable, especially when any change is just a variation on a
>>>> theme.
>>>>
>>>> So you can see why i was a bit confused by an accusation of being
>>>> inappropriate.
>>>>>
>>> Should have been a separate subject, JL. You know this, we all know
>>> this. This isn't "thread drift", your suggested recipe is a totally
>>> different animal (lamb, even!). And not lamb hash.
>>>
>> I agree with Jill.
>> The dish you mentioned also has a Greek version, JL.
>>
>> Cheers,
>>
>> Michael Kuettner
>>
>>
>>
>>
>
> So where can I get parts for my lawnmower?

LOL

"Edwin Pawlowski" > schrieb im Newsbeitrag
. net...
>
> "hahabogus" > wrote in message
>>
>> So where can I get parts for my lawnmower?
>>
>
> Perfectly on topic if you are mowing dandelion greens for a salad to accompany
> hash.
>
> I change my oil every 7000 miles.
That's a long distance for a salad oil ...
How many miles does your vinaigrette last ?

Cheers,

Michael Kuettner

sf wrote:
> It's called Frittata at my house too, except I make it in the skillet.
> I also add browned hamburger, so it looks like a thick, lumpy, egg
> pancake when it's done. I eat it with chili sauce and a few dashes of
> Tabasco. Haven't made that in quite a while, maybe I'll do it this
> weekend.

If I make it with potatoes we call it Spanish Omlette. If I make it with
pasta, we call it Frittata

On Sat, 15 Mar 2008 16:51:22 -0000, "Ophelia" > wrote:

>sf wrote:
>> It's called Frittata at my house too, except I make it in the skillet.
>> I also add browned hamburger, so it looks like a thick, lumpy, egg
>> pancake when it's done. I eat it with chili sauce and a few dashes of
>> Tabasco. Haven't made that in quite a while, maybe I'll do it this
>> weekend.
>
>If I make it with potatoes we call it Spanish Omlette. If I make it with
>pasta, we call it Frittata
>
Interesting. The only pasta with egg dish I've heard of was called
"spaghetti pie" and it was baked. Can't say I like the solidified egg
with pasta combo.

--
See return address to reply by email
remove the smile first

jmcquown wrote:
> Joseph Littleshoes wrote:
>> So you can see why i was a bit confused by an accusation of being
>> inappropriate.
>>
>>>
> Should have been a separate subject, JL. You know this, we all know
> this.

Now your claiming to be a 'mind reader' as well as a style maven?

Must be nice having that kind of omniscience, not only knowing what
every body else knows, but knowing me better than i know my self.

This isn't "thread drift",

Yes it is. As well as my own epistolary creativity.

your suggested recipe is a totally
> different animal (lamb, even!). And not lamb hash.
>
D'uh!

> Jill

I disagree, go back and read "Goomba's" comment that i was commenting
on, that was a comment on technique i merely expanded on.
--
JL

sf wrote:
> On Sat, 15 Mar 2008 16:51:22 -0000, "Ophelia" > wrote:
>
>
>>sf wrote:
>>
>>>It's called Frittata at my house too, except I make it in the skillet.
>>>I also add browned hamburger, so it looks like a thick, lumpy, egg
>>>pancake when it's done. I eat it with chili sauce and a few dashes of
>>>Tabasco. Haven't made that in quite a while, maybe I'll do it this
>>>weekend.
>>
>>If I make it with potatoes we call it Spanish Omlette. If I make it with
>>pasta, we call it Frittata
>>
>
> Interesting. The only pasta with egg dish I've heard of was called
> "spaghetti pie" and it was baked. Can't say I like the solidified egg
> with pasta combo.
>


I have a chinese onion pie recipe that is essentially a very onion quiche.

Pasta carbonara anyone?
--
JL

<sf> wrote in message ...
> On Sat, 15 Mar 2008 16:51:22 -0000, "Ophelia" > wrote:
>
>>sf wrote:
>>> It's called Frittata at my house too, except I make it in the skillet.
>>> I also add browned hamburger, so it looks like a thick, lumpy, egg
>>> pancake when it's done. I eat it with chili sauce and a few dashes of
>>> Tabasco. Haven't made that in quite a while, maybe I'll do it this
>>> weekend.
>>
>>If I make it with potatoes we call it Spanish Omlette. If I make it with
>>pasta, we call it Frittata
>>
> Interesting. The only pasta with egg dish I've heard of was called
> "spaghetti pie" and it was baked. Can't say I like the solidified egg
> with pasta combo.

I can't say it is a "solidified egg with pasta combo" My husband loves it
i do try to add something moist, like tomatoes though It is nice with
some kind of sauce too

I make it the same way I do Spanish Omletter though. I finish it off under
the grill/broiler.

"Joseph Littleshoes" > wrote in message
.. .
> jmcquown wrote:
>> Joseph Littleshoes wrote:
>>> So you can see why i was a bit confused by an accusation of being
>>> inappropriate.
>>>
>>>>
>> Should have been a separate subject, JL. You know this, we all know
>> this.
>
> Now your claiming to be a 'mind reader' as well as a style maven?
>
> Must be nice having that kind of omniscience, not only knowing what every
> body else knows, but knowing me better than i know my self.
>
> This isn't "thread drift",
>
> Yes it is. As well as my own epistolary creativity.
>
> your suggested recipe is a totally
>> different animal (lamb, even!). And not lamb hash.
>>
> D'uh!
>
>> Jill
>
> I disagree, go back and read "Goomba's" comment that i was commenting on,
> that was a comment on technique i merely expanded on.
> --

You are giving this silly, self-important bitch wayyy too much unction here,
Joseph. Life is short enough already.

"Michael "Dog3"" > wrote in message
6.121...
> "jmcquown" > dropped this
> : in rec.food.cooking
>
>> Melba's Jammin' wrote:
>>> Shouldn't have put it in a thread about hash, then. It deserves its
>>> own thread and its own discussion.
>>>
>
>> Absotively! Sounds tasty enough but it's not "beef hash"
>>
>> Jill <--contemplating corned beef hash if we have enough left over
>> next week
>
> I haven't thought that far ahead yet but there will be corned beef hash in
> the house next week I always plan it so there are a lot of left overs.
> Do you grind or chop yours? What do you do with the left over cabbage? I
> make soup if there is a lot left over.
>
> Michael
>
I chop the meat with a handy dandy cleaver. There probably won't be any
leftover cabbage. Mom and I are both cabbage fiends. I should have bought
two while they were on sale. Got 2 nice big bunches of broccoli instead.
I've got a pot of broccoli soup on the stove

Jill

sf wrote:

> On Fri, 14 Mar 2008 23:11:58 -0800, Joseph Littleshoes
> > wrote:
>
>
>>Tracy wrote:
>>
>>>
>>>Joseph Littleshoes wrote:
>>>
>>>
>>>>Now one use for the pre boiled potatoes that i do like a lot is to
>>>>slice them into medium sized chunks, quickly heat up and lightly brown
>>>>in hot canoloa oil with garlic, s & p, & chopped green onions and then
>>>>pour over them several beaten eggs. Served as either an omelette or a
>>>>frittata, i find the potatoes incorporated into the eggs are much
>>>>tastier than the potatoes served 'on the side' with the eggs.
>>>>--
>>>>JL
>>>
>>>
>>>We call that a Spanish omelet in my house. Way awesome.
>>>
>>>-Tracy
>>
>>I saw it demonstrated on a japanese cooking show, they were making the
>>worlds largest omelette and it was primarily composed of potatoes and eggs.
>>
>>This seemed to intrigue me for some reason, something instinctual about
>>it just grabbed me and i rather soon made an potatoe omelette. It was SO
>>delicious, so much better than eggs with potatoes on the side that i
>>experimented with the basic ingredients till i devised a formula of
>>outstanding and exceptional excellence and value to myself
>>
>>A quick stir fry of eggs and potatoes and one has a delightfully
>>delicious and filling dish.
>>
>>Of course this "quick stir fry" is dependent on individual knowledge and
>>technique but in essence is a simple thing, easily mastered.
>
>
> It's called Frittata at my house too, except I make it in the skillet.
> I also add browned hamburger, so it looks like a thick, lumpy, egg
> pancake when it's done. I eat it with chili sauce and a few dashes of
> Tabasco. Haven't made that in quite a while, maybe I'll do it this
> weekend.
>

I prefer a bit of left over shrimp or chicken but meat is a good
inclusion to the dish, i have used various spicy sausages to good effect
in such a recipe.

Recently got a smoked ham, am looking forward to its leftovers for
Denver omelettes
--
JL

On Sat, 15 Mar 2008 13:05:42 -0800, Joseph Littleshoes
> wrote:

>Pasta carbonara anyone?

I love carbonara, but it's not solidified egg either.

--
See return address to reply by email
remove the smile first

cybercat wrote:

> "Joseph Littleshoes" > wrote in message
> .. .
>
>>jmcquown wrote:
>>
>>>Joseph Littleshoes wrote:
>>>
>>>>So you can see why i was a bit confused by an accusation of being
>>>>inappropriate.
>>>>
>>>>
>>>Should have been a separate subject, JL. You know this, we all know
>>>this.
>>
>>Now your claiming to be a 'mind reader' as well as a style maven?
>>
>>Must be nice having that kind of omniscience, not only knowing what every
>>body else knows, but knowing me better than i know my self.
>>
>>This isn't "thread drift",
>>
>>Yes it is. As well as my own epistolary creativity.
>>
>>your suggested recipe is a totally
>>
>>>different animal (lamb, even!). And not lamb hash.
>>>
>>
>>D'uh!
>>
>>
>>>Jill
>>
>>I disagree, go back and read "Goomba's" comment that i was commenting on,
>>that was a comment on technique i merely expanded on.
>>--
>
>
> You are giving this silly, self-important bitch wayyy too much unction here,
> Joseph. Life is short enough already.
>
>

Well....i've been called prick in my life but never a Bishopric
indulging in Ex Cathedra unction

Im not too sure any emotions i have about it are anything other than
shallow and superficial and a moments passing amusement.
--
JL

Michael "Dog3" wrote:
> Joseph Littleshoes > dropped this news:e54e5$47daca23
> : in rec.food.cooking
>
>
>>Now one use for the pre boiled potatoes that i do like a lot is to slice
>>them into medium sized chunks, quickly heat up and lightly brown in hot
>>canoloa oil with garlic, s & p, & chopped green onions and then pour
>>over them several beaten eggs. Served as either an omelette or a
>>frittata, i find the potatoes incorporated into the eggs are much
>>tastier than the potatoes served 'on the side' with the eggs.
>
>
> While keeping the pre-boiled potatoes is a great idea, I don't think that
> would work for me. I would forget about them and they would go to waste.

I guess i do serve potatoes fairly often i usually boil a dozen or so
new red or white potatoes and use them up over the course of a week.
Often times just taking one or 2 out of the fridge and nuking it and
then adding a bit of butter, very quick and tasty.

But they often get warmed up for a side dish with whatever im serving at
any particular meal, often times just cut in to chunks and tossed in
butter & herbs and warmed up in the oven, toast and coffee and a couple
of eggs and that's b'fast.

> If I made eggs of some kind every morning it would be a different story but
> eggs are not on the menu every day. I like potatoes pretty much any way I
> can get them. I tend to make them on the side much more than incorporating
> them into a dish. I don't know why.

I make a curry 2 - 3 times a month, nothing special just a commercial
Japanese curry mix called "golden curry" cause its the "elderly
relatives" favourite curry but i usually put chunks of raw potatoes in
the curry along with onions and carrots to simmer for 20 minutes or so
..
>
> Mine used to take forever to fry up and like you, the result was
> unacceptable. I honestly can't tell you where I learned to squeeze the
> water out of the potatoes. I may have picked it up here or maybe I just
> used some common sense for a change

It never occurred to me till i saw it done. But then it was in
desperation at the awful 'hash' i was making that i finally turned to a
cook book and tried to figure out what i was doing wrong. But that
squeezing of the water is truly remarkable in the difference it makes, i
find i can put the shredded raw potatoes in my old potato rice and give
them a really good squeeze. But i rarely make hash browns, and not a
lot of fried foods in general.

My b'fast potatoes are pre cooked, re - heated in an iron skillet with
butter and herbs and set in the oven to fully warm, that is, when i
don't boil an egg butter a slice of toast and drink a cup of coffee all
while doing my e mail and call it breakfast before i rush out of the house.
--
JL
>
> Michael
>
>

Goomba38 > wrote:

> Ok, I've got assorted leftovers of flank steak, rib eye and roast beef.
> My mother used to collect her scraps in the freezer and make the best hash.
> I've got onions, potatoes, ketchup and can grind up the leftover meat.
> Anything else go in?

Make cottage pie or hachis parmentier. You can refine it with some or
all of the following: smoked bacon, raw egg, parsley, bread, stock or
gravy, Port wine, Worcestershire sauce, nutmeg, allspice, rosemary,
parsley.

Victor

Joseph Littleshoes > wrote:

> My comments are as correct and appropriately placed as the subject
> itself. Variations on a theme.

Hey, Caligula, I do not think gigot à la boulangère is really any kind
of variation on a hash theme, but it does bear discussion on its own
terms. I think that the Escoffier recipe you seem to have in mind is a
refined version of a simpler peasant dish which was brought to the
baker's on Saturday and cooked in the still hot bread oven to be ready
on Sunday. So, all the ingredients had to be there - and cooked - at
the same time. I do not think the peasants congregated at the baker's
in the middle of the night to add potatoes. A similar dish in this
sense is the Alsatian baeckofe.

Victor

Victor Sack wrote:
> Joseph Littleshoes > wrote:
>
>> My comments are as correct and appropriately placed as the subject
>> itself. Variations on a theme.
>
> Hey, Caligula, I do not think gigot à la boulangère is really any kind
> of variation on a hash theme, but it does bear discussion on its own
> terms. I think that the Escoffier recipe you seem to have in mind is
> a refined version of a simpler peasant dish which was brought to the
> baker's on Saturday and cooked in the still hot bread oven to be ready
> on Sunday. So, all the ingredients had to be there - and cooked - at
> the same time. I do not think the peasants congregated at the baker's
> in the middle of the night to add potatoes. A similar dish in this
> sense is the Alsatian baeckofe.

Will you share your recipe please, Victor?

"jmcquown" > wrote in message
. ..
>
> "Michael "Dog3"" > wrote in message
> 6.121...
>> "jmcquown" > dropped this
>> : in rec.food.cooking
>>
>>> Melba's Jammin' wrote:
>>>> Shouldn't have put it in a thread about hash, then. It deserves its
>>>> own thread and its own discussion.
>>>>
>>
>>> Absotively! Sounds tasty enough but it's not "beef hash"
>>>
>>> Jill <--contemplating corned beef hash if we have enough left over
>>> next week
>>
>> I haven't thought that far ahead yet but there will be corned beef hash
>> in
>> the house next week I always plan it so there are a lot of left overs.
>> Do you grind or chop yours? What do you do with the left over cabbage? I
>> make soup if there is a lot left over.
>>
>> Michael
>>
> I chop the meat with a handy dandy cleaver. There probably won't be any
> leftover cabbage. Mom and I are both cabbage fiends. I should have
> bought two while they were on sale. Got 2 nice big bunches of broccoli
> instead. I've got a pot of broccoli soup on the stove
>
> Jill
And dammitall, I can't find their cleaver! I know they had one; a nice
hefty one Dad picked up in Thailand. A chef's knife will have to do if I go
the corned beef hash route. We'll see

Jill

Ophelia > wrote:

> Will you share your recipe please, Victor?

Sure, but it is not "my" recipe. It is from _The Real Meat Cookbook_ by
Frances Bissell.

Victor

Gigot Boulangère
Serves 4-6

1 leg of lamb, weighing 4-5 lb/1.8-2.3 kg
2-3 cloves of garlic
4 lb/1.8 kg maincrop potatoes, peeled and sliced quite thinly
1 tsp dried rubbed thyme
2 bay leaves, crushed fine
1/2 tsp salt
good pinch of freshly ground black pepper
1 onion, peeled and finely chopped
up to 4 oz/110 g butter

Peel and slice the garlic, then cut it into 'nails'. Insert these into
the leg of lamb, all over, in slashes made in the in the fat with a
sharp knife, between the muscles and around the bone.

Preheat the oven to 200°C/400°F, gas mark 6. Mix the herbs, seasoning
and onions together. Butter an ovenproof dish and lay half the potatoes
in it. Sprinkle on half the seasoning then the rest of the potatoes in
a layer, topped with the remaining seasoning. Dot with half the rest of
the butter. Pour on enough warm water to just cover the potatoes and
put them in the oven for 1 - 1 1/2 hours.

Mix the rest of the butter with a good pinch each of salt and pepper and
smear this over the leg of lamb. Remove the cooked potatoes from the
oven and place the lamb on top. Return it to the oven and cook it for
15-18 minutes per lb/455 g, depending on how well cooked you like the
meat.

Switch off the oven, open the door and let the meat relax for 5-10
minutes before carving and serving.

Wonderful) Thank you!

"Victor Sack" > wrote in message
.. .
> Ophelia > wrote:
>
>> Will you share your recipe please, Victor?
>
> Sure, but it is not "my" recipe. It is from _The Real Meat Cookbook_ by
> Frances Bissell.
>
> Victor
>
> Gigot Boulangère
> Serves 4-6
>
> 1 leg of lamb, weighing 4-5 lb/1.8-2.3 kg
> 2-3 cloves of garlic
> 4 lb/1.8 kg maincrop potatoes, peeled and sliced quite thinly
> 1 tsp dried rubbed thyme
> 2 bay leaves, crushed fine
> 1/2 tsp salt
> good pinch of freshly ground black pepper
> 1 onion, peeled and finely chopped
> up to 4 oz/110 g butter
>
> Peel and slice the garlic, then cut it into 'nails'. Insert these into
> the leg of lamb, all over, in slashes made in the in the fat with a
> sharp knife, between the muscles and around the bone.
>
> Preheat the oven to 200°C/400°F, gas mark 6. Mix the herbs, seasoning
> and onions together. Butter an ovenproof dish and lay half the potatoes
> in it. Sprinkle on half the seasoning then the rest of the potatoes in
> a layer, topped with the remaining seasoning. Dot with half the rest of
> the butter. Pour on enough warm water to just cover the potatoes and
> put them in the oven for 1 - 1 1/2 hours.
>
> Mix the rest of the butter with a good pinch each of salt and pepper and
> smear this over the leg of lamb. Remove the cooked potatoes from the
> oven and place the lamb on top. Return it to the oven and cook it for
> 15-18 minutes per lb/455 g, depending on how well cooked you like the
> meat.
>
> Switch off the oven, open the door and let the meat relax for 5-10
> minutes before carving and serving.

On Sun, 16 Mar 2008 23:47:43 +0100, (Victor Sack)
wrote:

>Ophelia > wrote:
>
>> Will you share your recipe please, Victor?
>
>Sure, but it is not "my" recipe. It is from _The Real Meat Cookbook_ by
>Frances Bissell.
>
>Victor
>
> Gigot Boulangère
> Serves 4-6
>
>1 leg of lamb, weighing 4-5 lb/1.8-2.3 kg
>2-3 cloves of garlic
>4 lb/1.8 kg maincrop potatoes, peeled and sliced quite thinly
>1 tsp dried rubbed thyme
>2 bay leaves, crushed fine
>1/2 tsp salt
>good pinch of freshly ground black pepper
>1 onion, peeled and finely chopped
>up to 4 oz/110 g butter
>
>Peel and slice the garlic, then cut it into 'nails'. Insert these into
>the leg of lamb, all over, in slashes made in the in the fat with a
>sharp knife, between the muscles and around the bone.
>
>Preheat the oven to 200°C/400°F, gas mark 6. Mix the herbs, seasoning
>and onions together. Butter an ovenproof dish and lay half the potatoes
>in it. Sprinkle on half the seasoning then the rest of the potatoes in
>a layer, topped with the remaining seasoning. Dot with half the rest of
>the butter. Pour on enough warm water to just cover the potatoes and
>put them in the oven for 1 - 1 1/2 hours.
>
>Mix the rest of the butter with a good pinch each of salt and pepper and
>smear this over the leg of lamb. Remove the cooked potatoes from the
>oven and place the lamb on top. Return it to the oven and cook it for
>15-18 minutes per lb/455 g, depending on how well cooked you like the
>meat.
>
>Switch off the oven, open the door and let the meat relax for 5-10
>minutes before carving and serving.

Well, for me it's not real gigot boulangère - for one thing, with the
water, the potatoes cook in water so they'r not crispy, and secondly,
in the real McCoy, everything was assembled and then brought to the
bakery - no first cooking the potatoes then adding the lamb.
Here is my (very simple) recipe:

Stud a leg of lamb with garlic. Oil a large oven dish, lay potatoes,
scrubbed (but not peeled) and thinly sliced, in it, season with salt,
pepper and thyme, add a little bit of oil (not too much, the fat from
the lamb will also be "used up" by the potatoes), mix well (with your
hands, it's easier :-)), lay in one layer, lay the lamb on top, fatty
side up, season the lamb with salt, put in hot oven (220°C, 450°F) for
approx. 45 min. (for a 3 lb leg of lamb), turning the lamb once.

Nathalie in Switzerland