sf wrote:

> I'm googling to look at plantain cake recipes ASAP.

I didn't find a recipe which met my needs, so I adapted one for banana
bread:

2 very ripe, soft, darkly speckled plantains
1/3 cup water
2 cups all-purpose flour
1/4 cup sugar
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup plain yogurt
2 large eggs, beaten lightly
6 tablespoons butter, melted and cooled
1 teaspoon vanilla extract

Preheat toaster oven to 375°F. Roast plantains until soft, about 50 minutes.
Cool until you can handle them, remove peel, and mash with water to get a
paste.

Adjust oven rack to lower middle position and heat oven to 350 degrees.
Grease bottom only of regular loaf pan, or grease and flour bottom and sides
of nonstick 9-by-5-by-3-inch loaf pan; set aside. Combine flour, sugar,
baking soda, and salt together in large bowl; set aside.

Mix mashed plantains, yogurt, eggs, butter and vanilla with wooden spoon in
medium bowl. Lightly fold plantain mixture into dry ingredient with rubber
spatula until just combined and batter looks thick and chunky. Scrape batter
into prepared loaf pan, bake until loaf is golden brown and toothpick
inserted in center comes out clean, about 55 minutes. Cool in pan for 5
minutes then transfer to wire rack. Serve warm or at room temperature.

(This is adapted from the Cook's Illustrated recipe for banana bread. It was
adapted by pre-cooking the plantains and adding water so they could be
mashed, and eliminating walnuts.)


Bob

Clueless AOL newbie Sheldon "Pussy" Katz blathered ignorantly:

> Brining meat does nothing to tenderize, only enhances flavor for those who
> like salt.

This is based on your demented fantasy ravings. In *real* life, brining
helps meat retain moisture while cooking. GIYF, ignoramus.

Bob

On 9/7/2013 9:47 PM, sf wrote:
> On Fri, 06 Sep 2013 11:29:08 -0600, casa contenta > wrote:
>
>> The Flat Iron Steak (also know as a Top Blade Steak), now appearing in
>> grocery stores and on restaurant menus was developed by teams at the
>> University of Nebraska and the University of Florida. The problem
>> presented to these researchers was what to do with a waste cut of beef
>> from the shoulder of the cow. Though a flavorful and relatively tender
>> cut of meat, the top blade roast has a serious flaw in the middle of it;
>> an impossibly tough piece of connective tissue running through the middle.
>> So, after developing a method for cutting and presenting this steak,
>> these friendly scientists have offered to us an amazing cut of beef.
>> More than that, they have developed a nearly perfect steak for the
>> grill. The Flat Iron (supposedly named because it looks like an old
>> fashioned metal flat iron) is uniform in thickness and rectangular in
>> shape. The only variation is the cut into the middle of the steak where
>> the connective tissues have been removed.
>
> I've tried that one. Not a fan of Flat Iron (or tri-tip). I do,
> however, totally like Hanger steak.
>

How can you not be in love with either on, they're so perfectly moist
and easily grilled.

On 9/7/2013 9:54 PM, sf wrote:
> On Fri, 06 Sep 2013 15:16:11 -0600, casa contenta > wrote:
>
>> On 9/6/2013 2:53 PM, Dave Smith wrote:
>>> On 2013-09-06 4:40 PM, Brooklyn1 wrote:
>>>
>>>>
>>>> Most marinades are for adding flavor, not tenderizing..
>>>
>>> Nonsense. Marinades with acid will break down some of the tough fibres
>>> in meat and make them more tender. Yogurt is a great marinade
>>> ingredient for tenderizing. I use it when I make Tandoori chicken and it
>>> is amazing how much it tenderizes the chicken. I have also used it with
>>> lamb.
>>>
>>
>> Ditto both, it's great stuff and has the tang to cut through lamb's
>> gaminess.
>
> You're lamb sucks if it's gamey and it's probably from Australia. I
> won't eat that crap.
>

You sussed that out straight away, yes we have an issue with getting
Aussie lamb.

What on earth do they feed them down under, tumbleweeds?

On 9/7/2013 9:55 PM, sf wrote:
> On Fri, 06 Sep 2013 15:11:13 -0600, casa contenta > wrote:
>
>> I'll also use a little bourbon whiskey for certain recipes.
>
> I used to have a fantastic marinade for scallops that involved bourbon
> and Dijon mustard, but I lost it.
>
That sounds worth a fishing trip ;-)

On 9/9/2013 3:52 PM, John J wrote:
> On Sat, 07 Sep 2013 20:54:26 -0700, sf > wrote:
>
>> On Fri, 06 Sep 2013 15:16:11 -0600, casa contenta > wrote:
>>
>>> On 9/6/2013 2:53 PM, Dave Smith wrote:
>>>> On 2013-09-06 4:40 PM, Brooklyn1 wrote:
>>>>
>>>>>
>>>>> Most marinades are for adding flavor, not tenderizing..
>>>>
>>>> Nonsense. Marinades with acid will break down some of the tough fibres
>>>> in meat and make them more tender. Yogurt is a great marinade
>>>> ingredient for tenderizing. I use it when I make Tandoori chicken and it
>>>> is amazing how much it tenderizes the chicken. I have also used it with
>>>> lamb.
>>>>
>>>
>>> Ditto both, it's great stuff and has the tang to cut through lamb's
>>> gaminess.
>>
>> You're lamb sucks if it's gamey and it's probably from Australia. I
>> won't eat that crap.
>
> There was nothing wrong with Australian lamb when I still used to eat
> it. Maybe they add sugar and fat to it before exporting it to the US.
>

It has a markedly different flavor from domestic western US lamb.

Musty is one word that applies to it, and by comparison our lamb is
rather sweet and fresher tasting.

On Tue, 10 Sep 2013 07:52:51 +1000, John J > wrote:

>On Sat, 07 Sep 2013 20:54:26 -0700, sf > wrote:
>
>>On Fri, 06 Sep 2013 15:16:11 -0600, casa contenta > wrote:
>>
>>> On 9/6/2013 2:53 PM, Dave Smith wrote:
>>> > On 2013-09-06 4:40 PM, Brooklyn1 wrote:
>>> >
>>> >>
>>> >> Most marinades are for adding flavor, not tenderizing..
>>> >
>>> > Nonsense. Marinades with acid will break down some of the tough fibres
>>> > in meat and make them more tender. Yogurt is a great marinade
>>> > ingredient for tenderizing. I use it when I make Tandoori chicken and it
>>> > is amazing how much it tenderizes the chicken. I have also used it with
>>> > lamb.
>>> >
>>>
>>> Ditto both, it's great stuff and has the tang to cut through lamb's
>>> gaminess.
>>
>>You're lamb sucks if it's gamey and it's probably from Australia. I
>>won't eat that crap.
>
>There was nothing wrong with Australian lamb when I still used to eat
>it. Maybe they add sugar and fat to it before exporting it to the US.

Some people just don't like real lamb/hogget/mutton and want the bland
crap.

On 9/9/2013 4:09 PM, Jeßus wrote:
> On Tue, 10 Sep 2013 07:52:51 +1000, John J > wrote:
>
>> On Sat, 07 Sep 2013 20:54:26 -0700, sf > wrote:
>>
>>> On Fri, 06 Sep 2013 15:16:11 -0600, casa contenta > wrote:
>>>
>>>> On 9/6/2013 2:53 PM, Dave Smith wrote:
>>>>> On 2013-09-06 4:40 PM, Brooklyn1 wrote:
>>>>>
>>>>>>
>>>>>> Most marinades are for adding flavor, not tenderizing..
>>>>>
>>>>> Nonsense. Marinades with acid will break down some of the tough fibres
>>>>> in meat and make them more tender. Yogurt is a great marinade
>>>>> ingredient for tenderizing. I use it when I make Tandoori chicken and it
>>>>> is amazing how much it tenderizes the chicken. I have also used it with
>>>>> lamb.
>>>>>
>>>>
>>>> Ditto both, it's great stuff and has the tang to cut through lamb's
>>>> gaminess.
>>>
>>> You're lamb sucks if it's gamey and it's probably from Australia. I
>>> won't eat that crap.
>>
>> There was nothing wrong with Australian lamb when I still used to eat
>> it. Maybe they add sugar and fat to it before exporting it to the US.
>
> Some people just don't like real lamb/hogget/mutton and want the bland
> crap.
>

Australian lamb can't come close to the lovely, sweet taste of western
US lamb.

On 9/5/2013 8:06 AM, Bob Terwilliger wrote:

> Tuesday was my birthday dinner:
>

Happy belated birthday! Your menu looks great.


--
CAPSLOCK–Preventing Login Since 1980.

On Mon, 9 Sep 2013 08:23:16 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> > I'm googling to look at plantain cake recipes ASAP.
>
> I didn't find a recipe which met my needs, so I adapted one for banana
> bread:
>

Thanks! I'm saving that recipe - you liked it, didn't you?

--
Food is an important part of a balanced diet.

On Mon, 9 Sep 2013 08:34:48 -0700, "Bob Terwilliger"
> wrote:

> Clueless AOL newbie Sheldon "Pussy" Katz blathered ignorantly:
>
> > Brining meat does nothing to tenderize, only enhances flavor for those who
> > like salt.
>
> This is based on your demented fantasy ravings. In *real* life, brining
> helps meat retain moisture while cooking. GIYF, ignoramus.
>
Oh, shoot. I went and bought a toy today that I could have bundled
with another toy I was looking at that marinates by vacuum. My son is
the one who marinates meat and it would be easier for him to be able
to do it in 15-30 minutes when he cooks over here on the spur of the
moment.


--
Food is an important part of a balanced diet.

On Mon, 09 Sep 2013 10:10:43 -0600, casa contenta > wrote:

> On 9/7/2013 9:47 PM, sf wrote:
> > On Fri, 06 Sep 2013 11:29:08 -0600, casa contenta > wrote:
> >
> >> The Flat Iron (supposedly named because it looks like an old
> >> fashioned metal flat iron) is uniform in thickness and rectangular in
> >> shape. The only variation is the cut into the middle of the steak where
> >> the connective tissues have been removed.
> >
> > I've tried that one. Not a fan of Flat Iron (or tri-tip). I do,
> > however, totally like Hanger steak.
> >
>
> How can you not be in love with either on, they're so perfectly moist
> and easily grilled.
>
They aren't "special" enough for me. I ordered a flat iron in a
restaurant, but felt like I was chewing on a real flat iron - so I
haven't done it again. Also, several people in my family like
tri-tip, but I remain unconvinced about it's magical quality.
However, Hanger steak blew my socks off the first time I made it.

--
Food is an important part of a balanced diet.

On Mon, 09 Sep 2013 10:12:16 -0600, casa contenta > wrote:

> On 9/7/2013 9:54 PM, sf wrote:
> > On Fri, 06 Sep 2013 15:16:11 -0600, casa contenta > wrote:
> >
> >> On 9/6/2013 2:53 PM, Dave Smith wrote:
> >>> On 2013-09-06 4:40 PM, Brooklyn1 wrote:
> >>>
> >>>>
> >>>> Most marinades are for adding flavor, not tenderizing..
> >>>
> >>> Nonsense. Marinades with acid will break down some of the tough fibres
> >>> in meat and make them more tender. Yogurt is a great marinade
> >>> ingredient for tenderizing. I use it when I make Tandoori chicken and it
> >>> is amazing how much it tenderizes the chicken. I have also used it with
> >>> lamb.
> >>>
> >>
> >> Ditto both, it's great stuff and has the tang to cut through lamb's
> >> gaminess.
> >
> > You're lamb sucks if it's gamey and it's probably from Australia. I
> > won't eat that crap.
> >
>
> You sussed that out straight away, yes we have an issue with getting
> Aussie lamb.
>
> What on earth do they feed them down under, tumbleweeds?

I think it's an older animal.

--
Food is an important part of a balanced diet.

On 9/9/2013 6:41 PM, sf wrote:
> On Mon, 09 Sep 2013 10:10:43 -0600, casa contenta > wrote:
>
>> On 9/7/2013 9:47 PM, sf wrote:
>>> On Fri, 06 Sep 2013 11:29:08 -0600, casa contenta > wrote:
>>>
>>>> The Flat Iron (supposedly named because it looks like an old
>>>> fashioned metal flat iron) is uniform in thickness and rectangular in
>>>> shape. The only variation is the cut into the middle of the steak where
>>>> the connective tissues have been removed.
>>>
>>> I've tried that one. Not a fan of Flat Iron (or tri-tip). I do,
>>> however, totally like Hanger steak.
>>>
>>
>> How can you not be in love with either on, they're so perfectly moist
>> and easily grilled.
>>
> They aren't "special" enough for me. I ordered a flat iron in a
> restaurant, but felt like I was chewing on a real flat iron - so I
> haven't done it again. Also, several people in my family like
> tri-tip, but I remain unconvinced about it's magical quality.
> However, Hanger steak blew my socks off the first time I made it.
>

I agree hanger steak is wonderful, if a bit hard to find.

That restaurant had to be artless to ruin a flatiron though.

Some of the best tri-tip recipes come out of Santa Maria:

http://www.simplyrecipes.com/recipes...style_tri_tip/

INGREDIENTS
1 tri-tip roast, also known as triangle steak, a bottom sirloin cut
(anywhere from 2 1/2 pounds to 4 pounds), look for one well-marbled with fat
Santa Maria Rub (enough for a 4 pound roast)

1 Tbsp Kosher salt
1 Tbsp finely ground black pepper
1 Tbsp garlic powder
1 Tbsp onion powder
1 teaspoon cayenne
1 Tbsp dried oregano
1 teaspoon dry rosemary (or fresh, finely minced)
1/2 teaspoon dry sage

I urge you to give it another try using this recipe, you won't be let down.

On 9/9/2013 6:42 PM, sf wrote:
> On Mon, 09 Sep 2013 10:12:16 -0600, casa contenta > wrote:
>
>> On 9/7/2013 9:54 PM, sf wrote:
>>> On Fri, 06 Sep 2013 15:16:11 -0600, casa contenta > wrote:
>>>
>>>> On 9/6/2013 2:53 PM, Dave Smith wrote:
>>>>> On 2013-09-06 4:40 PM, Brooklyn1 wrote:
>>>>>
>>>>>>
>>>>>> Most marinades are for adding flavor, not tenderizing..
>>>>>
>>>>> Nonsense. Marinades with acid will break down some of the tough fibres
>>>>> in meat and make them more tender. Yogurt is a great marinade
>>>>> ingredient for tenderizing. I use it when I make Tandoori chicken and it
>>>>> is amazing how much it tenderizes the chicken. I have also used it with
>>>>> lamb.
>>>>>
>>>>
>>>> Ditto both, it's great stuff and has the tang to cut through lamb's
>>>> gaminess.
>>>
>>> You're lamb sucks if it's gamey and it's probably from Australia. I
>>> won't eat that crap.
>>>
>>
>> You sussed that out straight away, yes we have an issue with getting
>> Aussie lamb.
>>
>> What on earth do they feed them down under, tumbleweeds?
>
> I think it's an older animal.
>
Which we get in these parts under the name mutton?

On Mon, 09 Sep 2013 18:51:47 -0600, casa contenta > wrote:

> On 9/9/2013 6:42 PM, sf wrote:
> > On Mon, 09 Sep 2013 10:12:16 -0600, casa contenta > wrote:
> >
> >> On 9/7/2013 9:54 PM, sf wrote:
> >>> On Fri, 06 Sep 2013 15:16:11 -0600, casa contenta > wrote:
> >>>
> >>>> On 9/6/2013 2:53 PM, Dave Smith wrote:
> >>>>> On 2013-09-06 4:40 PM, Brooklyn1 wrote:
> >>>>>
> >>>>>>
> >>>>>> Most marinades are for adding flavor, not tenderizing..
> >>>>>
> >>>>> Nonsense. Marinades with acid will break down some of the tough fibres
> >>>>> in meat and make them more tender. Yogurt is a great marinade
> >>>>> ingredient for tenderizing. I use it when I make Tandoori chicken and it
> >>>>> is amazing how much it tenderizes the chicken. I have also used it with
> >>>>> lamb.
> >>>>>
> >>>>
> >>>> Ditto both, it's great stuff and has the tang to cut through lamb's
> >>>> gaminess.
> >>>
> >>> You're lamb sucks if it's gamey and it's probably from Australia. I
> >>> won't eat that crap.
> >>>
> >>
> >> You sussed that out straight away, yes we have an issue with getting
> >> Aussie lamb.
> >>
> >> What on earth do they feed them down under, tumbleweeds?
> >
> > I think it's an older animal.
> >
> Which we get in these parts under the name mutton?

I don't think a sheep of any age is called mutton here (USDA rules -
discussed last year and I'm not finding it for anyone - they're on
their own) and that's why the Aussie can get away with selling us the
older stuff and still call it lamb.

--
Food is an important part of a balanced diet.

On Tue, 10 Sep 2013 09:39:41 +1000, John J > wrote:

> Yes, they're closet tofu lovers.

I'll take American lamb and let you keep yours. That way there's more
for you. Bargain?

--
Food is an important part of a balanced diet.

On Tue, 10 Sep 2013 09:39:41 +1000, John J > wrote:

>On Tue, 10 Sep 2013 08:09:56 +1000, Jeßus > wrote:
>
>>On Tue, 10 Sep 2013 07:52:51 +1000, John J > wrote:
>>
>>>On Sat, 07 Sep 2013 20:54:26 -0700, sf > wrote:
>>>
>>>>On Fri, 06 Sep 2013 15:16:11 -0600, casa contenta > wrote:
>>>>
>>>>> On 9/6/2013 2:53 PM, Dave Smith wrote:
>>>>> > On 2013-09-06 4:40 PM, Brooklyn1 wrote:
>>>>> >
>>>>> >>
>>>>> >> Most marinades are for adding flavor, not tenderizing..
>>>>> >
>>>>> > Nonsense. Marinades with acid will break down some of the tough fibres
>>>>> > in meat and make them more tender. Yogurt is a great marinade
>>>>> > ingredient for tenderizing. I use it when I make Tandoori chicken and it
>>>>> > is amazing how much it tenderizes the chicken. I have also used it with
>>>>> > lamb.
>>>>> >
>>>>>
>>>>> Ditto both, it's great stuff and has the tang to cut through lamb's
>>>>> gaminess.
>>>>
>>>>You're lamb sucks if it's gamey and it's probably from Australia. I
>>>>won't eat that crap.
>>>
>>>There was nothing wrong with Australian lamb when I still used to eat
>>>it. Maybe they add sugar and fat to it before exporting it to the US.
>>
>>Some people just don't like real lamb/hogget/mutton and want the bland
>>crap.
>
>Yes, they're closet tofu lovers.

LOL, 'tofu lovers'.

This reminds me, many years ago I have some cryovaced (sp) American
beef (steak), it was extremely tender... but was utterly flavourless.
I guess that's what is preferred there.

On Mon, 09 Sep 2013 18:19:23 -0700, sf > wrote:

>On Mon, 09 Sep 2013 18:51:47 -0600, casa contenta > wrote:
>
>> On 9/9/2013 6:42 PM, sf wrote:
>> > On Mon, 09 Sep 2013 10:12:16 -0600, casa contenta > wrote:
>> >
>> >> On 9/7/2013 9:54 PM, sf wrote:
>> >>> On Fri, 06 Sep 2013 15:16:11 -0600, casa contenta > wrote:
>> >>>
>> >>>> On 9/6/2013 2:53 PM, Dave Smith wrote:
>> >>>>> On 2013-09-06 4:40 PM, Brooklyn1 wrote:
>> >>>>>
>> >>>>>>
>> >>>>>> Most marinades are for adding flavor, not tenderizing..
>> >>>>>
>> >>>>> Nonsense. Marinades with acid will break down some of the tough fibres
>> >>>>> in meat and make them more tender. Yogurt is a great marinade
>> >>>>> ingredient for tenderizing. I use it when I make Tandoori chicken and it
>> >>>>> is amazing how much it tenderizes the chicken. I have also used it with
>> >>>>> lamb.
>> >>>>>
>> >>>>
>> >>>> Ditto both, it's great stuff and has the tang to cut through lamb's
>> >>>> gaminess.
>> >>>
>> >>> You're lamb sucks if it's gamey and it's probably from Australia. I
>> >>> won't eat that crap.
>> >>>
>> >>
>> >> You sussed that out straight away, yes we have an issue with getting
>> >> Aussie lamb.
>> >>
>> >> What on earth do they feed them down under, tumbleweeds?
>> >
>> > I think it's an older animal.
>> >
>> Which we get in these parts under the name mutton?
>
>I don't think a sheep of any age is called mutton here (USDA rules -
>discussed last year and I'm not finding it for anyone - they're on
>their own) and that's why the Aussie can get away with selling us the
>older stuff and still call it lamb.

We have already been through this. Australian lamb cannot be labelled
as such unless it is less than a year old and has no adult incisors,
by law.

If you are receiving older animals labelled as lamb it is because of
your own labelling laws.

JB

On Tue, 10 Sep 2013 11:42:10 +1000, John J > wrote:

> On Mon, 09 Sep 2013 18:20:57 -0700, sf > wrote:
>
> >On Tue, 10 Sep 2013 09:39:41 +1000, John J > wrote:
> >
> >> Yes, they're closet tofu lovers.
> >
> >I'll take American lamb and let you keep yours. That way there's more
> >for you. Bargain?
>
> Wonderful

DONE! Now, would you please contact our major grocery stores about
our decision?

--
Food is an important part of a balanced diet.

On Tue, 10 Sep 2013 11:46:02 +1000, Jeßus > wrote:

> This reminds me, many years ago I have some cryovaced (sp) American
> beef (steak), it was extremely tender... but was utterly flavourless.
> I guess that's what is preferred there.

That reminds me why I didn't like filet until they started stocking
"standard" grade meat in grocery stores. It was mushy and tasteless
to me. Can't say I've eaten in literally forever - but that was my
opinion "way back when".

--
Food is an important part of a balanced diet.

On 9/9/2013 7:19 PM, sf wrote:
> On Mon, 09 Sep 2013 18:51:47 -0600, casa contenta > wrote:
>
>> On 9/9/2013 6:42 PM, sf wrote:
>>> On Mon, 09 Sep 2013 10:12:16 -0600, casa contenta > wrote:
>>>
>>>> On 9/7/2013 9:54 PM, sf wrote:
>>>>> On Fri, 06 Sep 2013 15:16:11 -0600, casa contenta > wrote:
>>>>>
>>>>>> On 9/6/2013 2:53 PM, Dave Smith wrote:
>>>>>>> On 2013-09-06 4:40 PM, Brooklyn1 wrote:
>>>>>>>
>>>>>>>>
>>>>>>>> Most marinades are for adding flavor, not tenderizing..
>>>>>>>
>>>>>>> Nonsense. Marinades with acid will break down some of the tough fibres
>>>>>>> in meat and make them more tender. Yogurt is a great marinade
>>>>>>> ingredient for tenderizing. I use it when I make Tandoori chicken and it
>>>>>>> is amazing how much it tenderizes the chicken. I have also used it with
>>>>>>> lamb.
>>>>>>>
>>>>>>
>>>>>> Ditto both, it's great stuff and has the tang to cut through lamb's
>>>>>> gaminess.
>>>>>
>>>>> You're lamb sucks if it's gamey and it's probably from Australia. I
>>>>> won't eat that crap.
>>>>>
>>>>
>>>> You sussed that out straight away, yes we have an issue with getting
>>>> Aussie lamb.
>>>>
>>>> What on earth do they feed them down under, tumbleweeds?
>>>
>>> I think it's an older animal.
>>>
>> Which we get in these parts under the name mutton?
>
> I don't think a sheep of any age is called mutton here (USDA rules -
> discussed last year and I'm not finding it for anyone - they're on
> their own) and that's why the Aussie can get away with selling us the
> older stuff and still call it lamb.
>

You see mutton on the Rez pretty regularly, though not generally in
restaurants or cafes - apparently there is stigma.

I suspect the Aussies are sending us yearling lamb.

http://www.ams.usda.gov/AMSv1.0/getf...STELPRD3122627

Procedures
1. Classing.
a. Lamb does not require class identification.
b. Yearling mutton and mutton require class identification directly
above the quality
grade stamp.
c. The proper location of quality identification stamps for ovine is
found in the attached
Exhibit.

On 9/9/2013 11:39 PM, JBurns wrote:
> On Mon, 09 Sep 2013 18:19:23 -0700, sf > wrote:
>
>> On Mon, 09 Sep 2013 18:51:47 -0600, casa contenta > wrote:
>>
>>> On 9/9/2013 6:42 PM, sf wrote:
>>>> On Mon, 09 Sep 2013 10:12:16 -0600, casa contenta > wrote:
>>>>
>>>>> On 9/7/2013 9:54 PM, sf wrote:
>>>>>> On Fri, 06 Sep 2013 15:16:11 -0600, casa contenta > wrote:
>>>>>>
>>>>>>> On 9/6/2013 2:53 PM, Dave Smith wrote:
>>>>>>>> On 2013-09-06 4:40 PM, Brooklyn1 wrote:
>>>>>>>>
>>>>>>>>>
>>>>>>>>> Most marinades are for adding flavor, not tenderizing..
>>>>>>>>
>>>>>>>> Nonsense. Marinades with acid will break down some of the tough fibres
>>>>>>>> in meat and make them more tender. Yogurt is a great marinade
>>>>>>>> ingredient for tenderizing. I use it when I make Tandoori chicken and it
>>>>>>>> is amazing how much it tenderizes the chicken. I have also used it with
>>>>>>>> lamb.
>>>>>>>>
>>>>>>>
>>>>>>> Ditto both, it's great stuff and has the tang to cut through lamb's
>>>>>>> gaminess.
>>>>>>
>>>>>> You're lamb sucks if it's gamey and it's probably from Australia. I
>>>>>> won't eat that crap.
>>>>>>
>>>>>
>>>>> You sussed that out straight away, yes we have an issue with getting
>>>>> Aussie lamb.
>>>>>
>>>>> What on earth do they feed them down under, tumbleweeds?
>>>>
>>>> I think it's an older animal.
>>>>
>>> Which we get in these parts under the name mutton?
>>
>> I don't think a sheep of any age is called mutton here (USDA rules -
>> discussed last year and I'm not finding it for anyone - they're on
>> their own) and that's why the Aussie can get away with selling us the
>> older stuff and still call it lamb.
>
> We have already been through this. Australian lamb cannot be labelled
> as such unless it is less than a year old and has no adult incisors,
> by law.
>
> If you are receiving older animals labelled as lamb it is because of
> your own labelling laws.
>
> JB
>


That leaves it to the "grass" they consume then, because I still find
it a tad musty compared t yours.

On 9/9/2013 11:41 PM, sf wrote:
> On Tue, 10 Sep 2013 11:46:02 +1000, Jeßus > wrote:
>
>> This reminds me, many years ago I have some cryovaced (sp) American
>> beef (steak), it was extremely tender... but was utterly flavourless.
>> I guess that's what is preferred there.
>
> That reminds me why I didn't like filet until they started stocking
> "standard" grade meat in grocery stores. It was mushy and tasteless
> to me. Can't say I've eaten in literally forever - but that was my
> opinion "way back when".
>
Two words - Costco, prime.

On Tue, 10 Sep 2013 13:39:29 +0800, JBurns >
wrote:

> We have already been through this. Australian lamb cannot be labelled
> as such unless it is less than a year old and has no adult incisors,
> by law.
>
I honestly do not care how many teeth it has. I care about flavor and
Australian "lamb" tastes terrible. Please keep it and stop sending it
over here.

> If you are receiving older animals labelled as lamb it is because of
> your own labelling laws.

At least we can agree on that.

--
Food is an important part of a balanced diet.

On Tue, 10 Sep 2013 08:55:52 -0600, casa contenta > wrote:

> On 9/9/2013 11:41 PM, sf wrote:
> > On Tue, 10 Sep 2013 11:46:02 +1000, Jeßus > wrote:
> >
> >> This reminds me, many years ago I have some cryovaced (sp) American
> >> beef (steak), it was extremely tender... but was utterly flavourless.
> >> I guess that's what is preferred there.
> >
> > That reminds me why I didn't like filet until they started stocking
> > "standard" grade meat in grocery stores. It was mushy and tasteless
> > to me. Can't say I've eaten in literally forever - but that was my
> > opinion "way back when".
> >
> Two words - Costco, prime.

Too rich for my blood. Are you buying?

--
Food is an important part of a balanced diet.

On 9/10/2013 9:47 AM, sf wrote:
> On Tue, 10 Sep 2013 08:55:52 -0600, casa contenta > wrote:
>
>> On 9/9/2013 11:41 PM, sf wrote:
>>> On Tue, 10 Sep 2013 11:46:02 +1000, Jeßus > wrote:
>>>
>>>> This reminds me, many years ago I have some cryovaced (sp) American
>>>> beef (steak), it was extremely tender... but was utterly flavourless.
>>>> I guess that's what is preferred there.
>>>
>>> That reminds me why I didn't like filet until they started stocking
>>> "standard" grade meat in grocery stores. It was mushy and tasteless
>>> to me. Can't say I've eaten in literally forever - but that was my
>>> opinion "way back when".
>>>
>> Two words - Costco, prime.
>
> Too rich for my blood. Are you buying?
>
Lol, I'll stand you one good ancho chile-rubbed filet done over hot
mesquite coals, providing you bring the desert wine ;-)

(we have good steak once a month - it is pricey $16/lb. or so)

On Tue, 10 Sep 2013 09:53:01 -0600, casa contenta > wrote:

> Lol, I'll stand you one good ancho chile-rubbed filet done over hot
> mesquite coals, providing you bring the desert wine ;-)

I can do that! We have some excellent late harvest Zinfandel dessert
wines, which I think would top off a steak meal nicely... maybe with a
pear based dessert.

--
Food is an important part of a balanced diet.

On 9/10/2013 10:16 AM, sf wrote:
> On Tue, 10 Sep 2013 09:53:01 -0600, casa contenta > wrote:
>
>> Lol, I'll stand you one good ancho chile-rubbed filet done over hot
>> mesquite coals, providing you bring the desert wine ;-)
>
> I can do that! We have some excellent late harvest Zinfandel dessert
> wines, which I think would top off a steak meal nicely... maybe with a
> pear based dessert.
>
Divine, and some bizcochitos on the side perhaps.

On Tue, 10 Sep 2013 10:32:27 -0600, casa contenta > wrote:

> On 9/10/2013 10:16 AM, sf wrote:
> > On Tue, 10 Sep 2013 09:53:01 -0600, casa contenta > wrote:
> >
> >> Lol, I'll stand you one good ancho chile-rubbed filet done over hot
> >> mesquite coals, providing you bring the desert wine ;-)
> >
> > I can do that! We have some excellent late harvest Zinfandel dessert
> > wines, which I think would top off a steak meal nicely... maybe with a
> > pear based dessert.
> >
> Divine, and some bizcochitos on the side perhaps.

Had to look that one up... sounds like it's a lard based shortbread.
Is that about right?

--
Food is an important part of a balanced diet.

On 9/10/2013 11:11 AM, sf wrote:
> On Tue, 10 Sep 2013 10:32:27 -0600, casa contenta > wrote:
>
>> On 9/10/2013 10:16 AM, sf wrote:
>>> On Tue, 10 Sep 2013 09:53:01 -0600, casa contenta > wrote:
>>>
>>>> Lol, I'll stand you one good ancho chile-rubbed filet done over hot
>>>> mesquite coals, providing you bring the desert wine ;-)
>>>
>>> I can do that! We have some excellent late harvest Zinfandel dessert
>>> wines, which I think would top off a steak meal nicely... maybe with a
>>> pear based dessert.
>>>
>> Divine, and some bizcochitos on the side perhaps.
>
> Had to look that one up... sounds like it's a lard based shortbread.
> Is that about right?
>

Very much so, but with anise seed and cinnamon:

http://www.vivanewmexico.com/nm/food...ml#biscochitos

Biscochitos (Anise Seed Cookies)

Yield: 5 dozen Baking Time: 10-12 minutes
Temperatu 350°F Freeze Well

1 pound lard 3 teaspoons baking powder
1 1/2 cups sugar 1 teaspoon salt
2 teaspoons anise seed 1/2 cup brandy*
2 eggs, beaten 1/4 cup sugar
6 cups flour 1 tablespoon cinnamon

1. Cream lard, sugar, and anise seed in a large mixing bowl. Add
eggs and beat well.
2. Combine flour, baking powder, and salt in a large mixing bowl.
3. Alternately add flour and brandy to creamed mixture until stiff
dough has been formed.
4. Knead dough slightly and pat or roll to a 1/4 inch to a 1/2 inch
thickness. Cut dough into desired shapes.
5. Combine sugar and cinnamon in a small mixing bowl. Dust the top
of each cookie with a small amount of mixture.
6. Bake in a 350°F oven for 10 minutes, or until cookies are
lightly browned.
* Varied amounts may be used. Bourbon or sherry may be substituted.

(we find a good apple brandy is perfect, preferably a German one)

NOTE: The fleur-de-lis shape is traditional for these cookies.


I suspect they'd pair off very nicely against a pear desert. Just that
extra crunch to add the textural contrast. Bit of a late monsoon today
so I'm starting to feel the first harbingers of fall and dishes like
this fit right in.

Thanks for posting this. My sis loves anise in anything, will make some for
her.

Cheri

"casa contenta" > wrote in message
...
> Very much so, but with anise seed and cinnamon:
>
> http://www.vivanewmexico.com/nm/food...ml#biscochitos
>
> Biscochitos (Anise Seed Cookies)
>
> Yield: 5 dozen Baking Time: 10-12 minutes
> Temperatu 350°F Freeze Well
>
> 1 pound lard 3 teaspoons baking powder
> 1 1/2 cups sugar 1 teaspoon salt
> 2 teaspoons anise seed 1/2 cup brandy*
> 2 eggs, beaten 1/4 cup sugar
> 6 cups flour 1 tablespoon cinnamon
>
> 1. Cream lard, sugar, and anise seed in a large mixing bowl. Add
> eggs and beat well.
> 2. Combine flour, baking powder, and salt in a large mixing bowl.
> 3. Alternately add flour and brandy to creamed mixture until stiff
> dough has been formed.
> 4. Knead dough slightly and pat or roll to a 1/4 inch to a 1/2 inch
> thickness. Cut dough into desired shapes.
> 5. Combine sugar and cinnamon in a small mixing bowl. Dust the top
> of each cookie with a small amount of mixture.
> 6. Bake in a 350°F oven for 10 minutes, or until cookies are
> lightly browned.
> * Varied amounts may be used. Bourbon or sherry may be substituted.
>
> (we find a good apple brandy is perfect, preferably a German one)
>
> NOTE: The fleur-de-lis shape is traditional for these cookies.
>
>
> I suspect they'd pair off very nicely against a pear desert. Just that
> extra crunch to add the textural contrast. Bit of a late monsoon today so
> I'm starting to feel the first harbingers of fall and dishes like this fit
> right in.

You're most welcome, they turn out nicely and have a distinctive but
very appealing flavor.

I would advise cutting the recipe in half unless there is a large party
or bake sale planed.

And if a fleur-de-lis mold is not in the kitchen any small (1.5-2.5")
shape can do, even a simple spoon.

One thing we don't do, but it is seen, is to place a clove in the center.

There's another cookie recipe that escapes me at present in which that
is mandatory, but some folks seem to like to mix recipes. We don't.


On 9/10/2013 1:10 PM, Cheri wrote:
>
> Thanks for posting this. My sis loves anise in anything, will make some
> for her.
>
> Cheri
>
> "casa contenta" > wrote in message
> ...
>> Very much so, but with anise seed and cinnamon:
>>
>> http://www.vivanewmexico.com/nm/food...ml#biscochitos
>>
>>
>> Biscochitos (Anise Seed Cookies)
>>
>> Yield: 5 dozen Baking Time: 10-12 minutes
>> Temperatu 350°F Freeze Well
>>
>> 1 pound lard 3 teaspoons baking powder
>> 1 1/2 cups sugar 1 teaspoon salt
>> 2 teaspoons anise seed 1/2 cup brandy*
>> 2 eggs, beaten 1/4 cup sugar
>> 6 cups flour 1 tablespoon cinnamon
>>
>> 1. Cream lard, sugar, and anise seed in a large mixing bowl. Add
>> eggs and beat well.
>> 2. Combine flour, baking powder, and salt in a large mixing bowl.
>> 3. Alternately add flour and brandy to creamed mixture until stiff
>> dough has been formed.
>> 4. Knead dough slightly and pat or roll to a 1/4 inch to a 1/2 inch
>> thickness. Cut dough into desired shapes.
>> 5. Combine sugar and cinnamon in a small mixing bowl. Dust the top
>> of each cookie with a small amount of mixture.
>> 6. Bake in a 350°F oven for 10 minutes, or until cookies are
>> lightly browned.
>> * Varied amounts may be used. Bourbon or sherry may be substituted.
>>
>> (we find a good apple brandy is perfect, preferably a German one)
>>
>> NOTE: The fleur-de-lis shape is traditional for these cookies.
>>
>>
>> I suspect they'd pair off very nicely against a pear desert. Just that
>> extra crunch to add the textural contrast. Bit of a late monsoon today
>> so I'm starting to feel the first harbingers of fall and dishes like
>> this fit right in.
>
>

sf wrote about the plantain cake:

>>> I'm googling to look at plantain cake recipes ASAP.
>>
>> I didn't find a recipe which met my needs, so I adapted one for banana
>> bread:
>>
> Thanks! I'm saving that recipe - you liked it, didn't you?

It worked very well as a drifting-toward-dessert component, but would be a
bit heavy and starchy for dessert itself. I had one with ham and eggs the
next morning, and it was nice then too.

We kept the remainder in a plastic bag on the counter, and it got moldy
after about 4 days, so if you make it you should probably freeze any
leftovers.

Bob

sf wrote:

> I honestly do not care how many teeth it has. I care about flavor and
> Australian "lamb" tastes terrible. Please keep it and stop sending it
> over here.

There are ways of cooking Australian lamb which take advantage of that
strong flavor to good effect. Here are some preparations I've made in the
past using strongly-flavored lamb, mutton, or goat:


Tartare

Curries: There have been myriad lamb/mutton/goat curry recipes posted here,
and for good reason. Lamb goes great with curry spices; its flavor is strong
enough that it isn't overwhelmed.

Lamb Shwarma or Gyro

Lamb Sausage

Macaroni with spicy lamb ragout (recipe posted here often)


Bob

"casa contenta" > wrote in message
...
> You're most welcome, they turn out nicely and have a distinctive but very
> appealing flavor.
>
> I would advise cutting the recipe in half unless there is a large party or
> bake sale planed.

Yes, I was thinking that I would halve it.

Cheri

"Bob Terwilliger" > wrote in message
eb.com...
> sf wrote:
>
>> I honestly do not care how many teeth it has. I care about flavor and
>> Australian "lamb" tastes terrible. Please keep it and stop sending it
>> over here.
>
> There are ways of cooking Australian lamb which take advantage of that
> strong flavor to good effect. Here are some preparations I've made in the
> past using strongly-flavored lamb, mutton, or goat:

I like the strong flavor of Australian lamb and buy it when I can get it.

Cheri

On Tue, 10 Sep 2013 08:00:44 -0700, sf > wrote:

>On Tue, 10 Sep 2013 13:39:29 +0800, JBurns >
>wrote:
>
>> We have already been through this. Australian lamb cannot be labelled
>> as such unless it is less than a year old and has no adult incisors,
>> by law.
>>
>I honestly do not care how many teeth it has. I care about flavor and
>Australian "lamb" tastes terrible. Please keep it and stop sending it
>over here.

Not up to me. Obviously there must be a demand for it otherwise it
would not be exported to the US. You are free not to buy it.

JB


>
>> If you are receiving older animals labelled as lamb it is because of
>> your own labelling laws.
>
>At least we can agree on that.

On Tue, 10 Sep 2013 17:26:55 -0700, "Bob Terwilliger"
> wrote:

>sf wrote:
>
>> I honestly do not care how many teeth it has. I care about flavor and
>> Australian "lamb" tastes terrible. Please keep it and stop sending it
>> over here.
>
>There are ways of cooking Australian lamb which take advantage of that
>strong flavor to good effect. Here are some preparations I've made in the
>past using strongly-flavored lamb, mutton, or goat:
>
>
>Tartare
>
>Curries: There have been myriad lamb/mutton/goat curry recipes posted here,
>and for good reason. Lamb goes great with curry spices; its flavor is strong
>enough that it isn't overwhelmed.
>
>Lamb Shwarma or Gyro
>
>Lamb Sausage
>
>Macaroni with spicy lamb ragout (recipe posted here often)
>
>
>Bob

I have a largish leg (probably hogget) going into the oven this
afternoon. Just slow roasting with garlic and rosemary. I will give
husband the shank to chew on when it is nice and gluey.

We will have roasted potatoes, pumpkin and beetroot. Also steamed
carrots and minted peas, and of course a nice gravy.

I think I will stay with the old fashioned and make a jam tart for
dessert.

There will be enough of the leg left over to make a shepherd's pie
tomorrow.

JB

On 9/10/2013 6:32 PM, Cheri wrote:
> "Bob Terwilliger" > wrote in message
> eb.com...
>> sf wrote:
>>
>>> I honestly do not care how many teeth it has. I care about flavor and
>>> Australian "lamb" tastes terrible. Please keep it and stop sending it
>>> over here.
>>
>> There are ways of cooking Australian lamb which take advantage of that
>> strong flavor to good effect. Here are some preparations I've made in the
>> past using strongly-flavored lamb, mutton, or goat:
>
> I like the strong flavor of Australian lamb and buy it when I can get it.
>
> Cheri
Costco is your friend then.