> wrote in message
...
> What a bunch of moronic ****ing asshats.
>
> If it weren't for Jerry, (yet anther asshat),
> you all would have absolutely nothing to
> talk, bitch, whine, mope, make fun
> of about.
>
> Poor sqwertz gets his ass kicked regularly
> over at RFC and has to come here to take
> it out on Jerry! By the way shotwad you know
> jackshit about food. Perhaps a cooking class
> at your local trade school.
>
> Oh and before you go all webtv dumbass on
> me. It's just great for making posts like this.
>
> pr

So Steve? is this true? Maybe somebody in rec.food.cooking can illunimate
me?

On Sun, 23 May 2010 13:41:59 -0500, Jerry Sauk wrote:

> > wrote in message
> ...
>> What a bunch of moronic ****ing asshats.
>>
>> If it weren't for Jerry, (yet anther asshat),
>> you all would have absolutely nothing to
>> talk, bitch, whine, mope, make fun
>> of about.
>>
>> Poor sqwertz gets his ass kicked regularly
>> over at RFC and has to come here to take
>> it out on Jerry! By the way shotwad you know
>> jackshit about food. Perhaps a cooking class
>> at your local trade school.
>>
>> Oh and before you go all webtv dumbass on
>> me. It's just great for making posts like this.
>>
>> pr
>
> So Steve? is this true? Maybe somebody in rec.food.cooking can illunimate
> me?

Chances are you'd have to buy a half dozen ducks just to make 6-8
servings of proper duck confit. But lamb meat and fat is just as
good if not better then duck. And lamb breast already comes
practically confited right there in the supermareket - It's encased
in it's own fat and preserved in Cryovac. And best of all it's only
$1.00lb ($1.49 tops). A rack of lamb spare ribs w/fat (AKA lamb
breast) will only cost you about $4.50. One rack makes 2 rich
servings of confit. This stuff is so good, I would probably pay
$3/lb if it were a special occasion and I really wanted to impress a
lamb-head.

For a true confit, it has to be cooked twice and preserved (or aged)
in between those two cookings. Enter Louie Pasteur, who proved the
hypothesis that when stored properly in the right environment (not
necessarily anaerobic as many assume), food can remain edible
indefinitely.

But I don't trust that guy any more than those other Frenchman that
hang freshly killed geese in the garages for 2 weeks before cooking
and eating. So I aged my confit in the fridge rather than the
French method of in a cooler in Kent's garage (or a crock in a cool
place). The last thing I need is the USDA knocking on my door
arresting me for Illegal Confiting.

Disclaimer: I have never heard of a recipe or method for lamb breast
confit. The only real description I've read of any confit was for
duck in the Ruhlman/Polcyn book, and that was 2 years ago.

Basic Dry Cure (by weight, not volume)

16 parts kosher salt
8 parts sugar (I use half as much)
2 parts Cure #1 (Instacure #1, Prague Powder #1, etc...)

Do not cross-hatch the lamb breasts. Some distributors insist on
putting a single large "X" in the outside/fat side of the breast
(Cabrito Market in TX and OK). I don't know why but that's OK.

Rub 1.5-1.75 ounces of basic dry cure on each 4-4.5 pound breast.
Wait a minute then lightly brush off some of the larger salt
crystals. I find the basic dry cure too salty for most
applications.

At this point you can add seasonings. I used Herbs de Provance on
one breast, and allspice + black pepper + long pepper on the other.
You could probably do without any seasonings at all for this dish.
It's that good.

Put them into a 2-gallon ziplock bag. You can also wrap in butcher
paper since lamb breast will not exude much liquid as it cures.
Store for 5 days in the fridge. If you see liquid, turn it a couple
times.

Rinse off the lamb breast just a tad to get rid of the surface salt
and any loose spices. Some spices will still stick - that's OK.

Place uncovered in a 300F [convection] oven for 3.5 hours,
turning/rotating once for even cooking. I used a half-sheet cake pan
with same size rack for both breasts and they overlapped a little.
No big deal. I kept the fat side on top as there's an excellent
little flap of meat on the underside that needs some TLC.

I ate half of one breast now. I decided it was just so-so. I put
the full rack rib side up in a casserole dish, the smallest I had
that would fit the whole breast (9x12), then dumped in the fat from
the cake pan on top. I wrapped up the other half breast in heavy
duty foil while still pretty warm.

Then into the fridge. I had every intention of storing this outside
the fridge but I whimped out. There's no such thing as a consistent
"cool spot" anywhere in TX. The temperature in the house fluctuates
too much day by day. It could be 35F outside one day, and 82F the
next day.

After three weeks I removed the rendered fat from both racks by
heating both gently and pouring off the fat. Plenty of unrendered
fat still remains attached to the rack. Wrap them back up in HD
foil then throw both in the oven at 325 for 1.5 hours (on a cake pan
of course so the fat doesn't leak out). Remove and let cool for
30-45 minutes.

Now you can peel off all the unrendreed fat very easily. Inside you
will find 3 different textures of meat. Within the fat layers you
gently scrape off you get 3-4 thin slabs of super-rich meat. The
ribs contain yet another texture of meat, this one is a little
fattier. Cut the ribs into sections and serve those as is.
Somebody *will* eat them, I guarantee. And then the piece de
resistance, that flap of meat on the underside will just peel right
out of the membrane and makes and excellent mouthful or two.

Since this was just an experiment, and a very successfully one, I
just did the caveman thing and ate it right there at the kitchen
counter as I carefully dissected it. Had anybody been in the next
room trying to watch TV, I'm sure they would have had to turn it up
over all the grunting noises I was making.

Was the 3 weeks worth of aging really necessary, or was it only
necessary to cook it twice, or maybe even just cook it to death the
first time and not worry about storing it? I don't know. But I'll
definitely be doing at least another 10 racks of these before the
end of the year to narrow down what is and isn't necessary.

Next time I'll take pictures if I can find my camera. As is, this
is the only pictures I have of lamb breast. This is from when I
made lamb bacon.

http://i27.tinypic.com/161ffps.jpg

I hope some of you more serious cooks try this out and let me know
how you like it. I guarantee you will, and will do it often.

-sw

On Sun, 23 May 2010 13:41:59 -0500, "Jerry Sauk"
> wrote:

>
> wrote in message
...
>> What a bunch of moronic ****ing asshats.
>>
>> If it weren't for Jerry, (yet anther asshat),
>> you all would have absolutely nothing to
>> talk, bitch, whine, mope, make fun
>> of about.
>>
>> Poor sqwertz gets his ass kicked regularly
>> over at RFC and has to come here to take
>> it out on Jerry! By the way shotwad you know
>> jackshit about food. Perhaps a cooking class
>> at your local trade school.
>>
>> Oh and before you go all webtv dumbass on
>> me. It's just great for making posts like this.
>>
>> pr
>
>So Steve? is this true? Maybe somebody in rec.food.cooking can illunimate
>me?
>

It's true, Stevie is a moronic dink smash.

In m,
Jerry Sauk > wrote:

>
> So Steve? is this true? Maybe somebody in rec.food.cooking can
> illunimate me?

You're asking shithead Sqwerltz? His bulb is way to dim to illuminate
anything.

I'll illuminate you. Let's shove a lit halogen flashlight up your ass and
turn off the room lights. Then you can entertain your lover hersheysquirts.

BKK
All fear my shiny plastic head

On May 25, 10:55*am, "My Shiny Plastic Head"
> wrote:
> Innews:sZ6dnRTBxoUw6mTWnZ2dnUVZ_hCdnZ2d@supernews. com,
>
> Jerry Sauk > wrote:
>
> > So Steve? is this true? *Maybe somebody in rec.food.cooking can
> > illunimate me?
>
> You're asking shithead Sqwerltz? His bulb is way to dim to illuminate
> anything.
>
> I'll illuminate you. Let's shove a lit halogen flashlight up your ass and
> turn off the room lights. Then you can entertain your lover hersheysquirts.
>
> BKK
> All fear my shiny plastic head

Post a recipe of stay out of my newsgroup you little toid.

In ,
Chemo the Clown > wrote:
> On May 25, 10:55 am, "My Shiny Plastic Head"
> > wrote:
>> Innews:sZ6dnRTBxoUw6mTWnZ2dnUVZ_hCdnZ2d@supernews. com,
>>
>> Jerry Sauk > wrote:
>>
>>> So Steve? is this true? Maybe somebody in rec.food.cooking can
>>> illunimate me?
>>
>> You're asking shithead Sqwerltz? His bulb is way to dim to illuminate
>> anything.
>>
>> I'll illuminate you. Let's shove a lit halogen flashlight up your
>> ass and turn off the room lights. Then you can entertain your lover
>> hersheysquirts.
>>
>> BKK
>> All fear my shiny plastic head
>
> Post a recipe of stay out of my newsgroup you little toid.

You have a newsgroup? Cool! What do you call it? I bet you wish you had a
plastic head, so you didn't have to **** with all that nasty makeup!

Do you have a newsgroup for that too? Do you let Sqwerlz abuse people there
like he does everywhere else he goes?

Your BFF,

Burger King King, aka BKK
All fear my shiny plastic head

--

"WTF" > wrote in message
...
> On Sun, 23 May 2010 13:41:59 -0500, "Jerry Sauk"
> > wrote:
>
> >
> > wrote in message
> ...
> >> What a bunch of moronic ****ing asshats.
> >>
> >> If it weren't for Jerry, (yet anther asshat),
> >> you all would have absolutely nothing to
> >> talk, bitch, whine, mope, make fun
> >> of about.
> >>
> >> Poor sqwertz gets his ass kicked regularly
> >> over at RFC and has to come here to take
> >> it out on Jerry! By the way shotwad you know
> >> jackshit about food. Perhaps a cooking class
> >> at your local trade school.
> >>
> >> Oh and before you go all webtv dumbass on
> >> me. It's just great for making posts like this.
> >>
> >> pr
> >
> >So Steve? is this true? Maybe somebody in rec.food.cooking can
illunimate
> >me?
> >
>
> It's true, Stevie is a moronic dink smash.

Thanks for the confirmation.