On 4/2/2016 4:27 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 4/2/2016 11:13 AM, cshenk wrote:
>>> onglet wrote in rec.food.cooking:
>>>
>>> Now, she's changed
>>> pattern (not unusual for here) and it seems the main thing is she
>>> wants a big unit. Some silly thing about bigger chickens tasting
>>> better.
>>
>> Well they are a bit gameier, so if she likes that, so be it.
>
> True, that or she wants a darker meat sort. Nothing wrong with that
> but it changes the recommendations.

It surely does.

>>> What she might actually mean is she wants a more aged chicken, aka
>>> 'stewing hen'.
>>
>> Agreed.
>
> I go for those too but for soups and stews.

Same here, the stronger flavor works in its favor due to dilution.

>>>> What do you think a review is if not "actual experience"?
>>>
>>> I just read a series of reviews on Amazon.
>>
>> You also just updated your own!
>>
>>> They lambasted a bread
>>> machine for poor paddle design. Problem is, they were referring to
>>> a different unit and one that had dual paddles, yet putting the
>>> review on a single paddle unit and a company that doesnt make dual
>>> paddle units.
>>
>> Non sequitur, totally.
>
> Yes, their reviews were a non sequitur.

Ah no, your example was.

> Thats why I say you have to be
> careful with reviews. Generally, read the ones with a 1 with a grain
> of salt.

And if there are several?

It's called a pattern.

>>>>> Why am I bothering to discuss this
>>>>> with you?
>>>>
>>>> Because you enjoy argumentation.
>>>
>>> No actually I do not. I enjoy talking about cooking.
>>
>> You enjoy both, don't be disingenuous.
>
> Seriously, I am not the sort who thrives on arguments. It's a big
> group and quite a few of us are actually nice folks into cooking.

A larger percentage are just common bullies who feed off Julie like
psychic vampires.

>>>>>>> No longer sold but here is a link to it:
>>>>>>> http://www.dvo.com/OldFiles/rotisserie-oven.html
>>>>>>
>>>>>>>>> The nice aspect of verticals besides less footspace, is
>>>>>>>>> they often have a metal crock on top and you can cook a
>>>>>>>>> second dish in it.
>>>>>>>>
>>>>>>>> I have not seen that in the units now on the market.
>>>>>>>
>>>>>>> Sad but i suspect they are there. It's a natural addition.
>>>>>>
>>>>>> I'm half a dozen in and no show.
>>>>>>
>>>>>> If I had to buy again I'd likely go vertical for space, so if
>>>>>> there's one with warming dish I'd love to see it.
>>>>>
>>>>> Its a great addition to the unit. Olive oil, a bit of butter,
>>>>> cut potatoes, mushrooms, and a few onions. Add spices (we used
>>>>> to use lavendar off our bush but it finally died last year).
>>>>
>>>> Well you have a keeper.
>
> Yes and I didnt find a single one with the top crock either.

Yeah, cost cutting rules.

>>>
>>> About to clean it up a little after I finish my messages, then do
>>> some trout in there.
>>
>> Mmmm...trout are very tasty!
>>
>> Enjoy.
>
> They came out great. Sorry, no pictures. They got eaten too fast ;-)

Lol.

> I used the 4 spike inner holder which has a basket that fits together
> with kebab thingies to hold the food in place.
>
> Recipe as follows:
>
> I made a thin slurry of egg and fine ground corn meal with a little bit
> of leftover mashed potato. Then added salt and pepper. Score the skin
> fairly well then dip and let dry a bit. Dip and let dry again then
> load in the basket. Timing will depend on size of fish but these went
> at 400F for 20 minutes. I poured 1/4 cup of dashi in the bottom drip
> pan and brought it all to temprature before adding the inner holder
> with the fish to it.

I presume the batter held up well and there was no problem with it
flaking off.

Sounds darned good, and much healthier than pan frying in oil too.

onglet wrote in rec.food.cooking:

> On 4/2/2016 4:27 PM, cshenk wrote:
> > onglet wrote in rec.food.cooking:
> >

> > Seriously, I am not the sort who thrives on arguments. It's a big
> > group and quite a few of us are actually nice folks into cooking.
>
> A larger percentage are just common bullies who feed off Julie like
> psychic vampires.

Well I am not one of those. I like Julie. I don't always match minds
with her, but she's a nice person.

> > > > About to clean it up a little after I finish my messages, then
> > > > do some trout in there.
> > >
> > > Mmmm...trout are very tasty!
> > >
> > > Enjoy.
> >
> > They came out great. Sorry, no pictures. They got eaten too fast
> > ;-)
>
> Lol.
>
> > I used the 4 spike inner holder which has a basket that fits
> > together with kebab thingies to hold the food in place.
> >
> > Recipe as follows:
> >
> > I made a thin slurry of egg and fine ground corn meal with a little
> > bit of leftover mashed potato. Then added salt and pepper. Score
> > the skin fairly well then dip and let dry a bit. Dip and let dry
> > again then load in the basket. Timing will depend on size of fish
> > but these went at 400F for 20 minutes. I poured 1/4 cup of dashi
> > in the bottom drip pan and brought it all to temprature before
> > adding the inner holder with the fish to it.
>
> I presume the batter held up well and there was no problem with it
> flaking off.

Some came off on the grate, but we nibbled it off ;-)
>
> Sounds darned good, and much healthier than pan frying in oil too.

Very much healthier.

Now I am into our normal routine of cooking up lunches and other things
for through the work week.

Some of the venison sausage is baking in small balls to be used in a
sort of Pho like soup. Some is in long thin tube shapes to be
surrounded by fresh dough and baked.

It's a sort of combination family bit where when we do that (every
weekend) we all make some parts.

This weekend, Don pulled the duck carcass bones out plus a chicken
carcass of bones and started what will be about 1.5 gallons of broth.

Charlotte prepped a bunch of veggies (peelings to the broth) and I was
pretty lazy having only mixed the sausage and cleaned up the grinder.
Oh, ok, I made the trout. I also started what is essentially a pizza
dough for wrapping around the now baking sausage tubes.

The broth will be ready tomorrow and we will assemble a sort of Pho
like set of containers with lots of greens and udon and add baked
sausage balls.



--

On Sat, 02 Apr 2016 19:02:46 -0500, "cshenk" > wrote:

>onglet wrote in rec.food.cooking:

>> A larger percentage are just common bullies who feed off Julie like
>> psychic vampires.
>
>Well I am not one of those. I like Julie. I don't always match minds
>with her, but she's a nice person.

Even though the comment you're replying to is sensible and correct,
don't you find it remarkable that it comes from the Boner Troll, as in
look who's talking?

--
Bruce

Bruce wrote in rec.food.cooking:

> On Sat, 02 Apr 2016 19:02:46 -0500, "cshenk" > wrote:
>
> > onglet wrote in rec.food.cooking:
>
> >> A larger percentage are just common bullies who feed off Julie like
> >> psychic vampires.
> >
> > Well I am not one of those. I like Julie. I don't always match
> > minds with her, but she's a nice person.
>
> Even though the comment you're replying to is sensible and correct,
> don't you find it remarkable that it comes from the Boner Troll, as in
> look who's talking?

Put up your evidence or shut up. There is no header relation and the
only way you could be sure of that is is YOU are the Casa Boner.



--

On Sat, 02 Apr 2016 21:14:00 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> On Sat, 02 Apr 2016 19:02:46 -0500, "cshenk" > wrote:
>>
>> > onglet wrote in rec.food.cooking:
>>
>> >> A larger percentage are just common bullies who feed off Julie like
>> >> psychic vampires.
>> >
>> > Well I am not one of those. I like Julie. I don't always match
>> > minds with her, but she's a nice person.
>>
>> Even though the comment you're replying to is sensible and correct,
>> don't you find it remarkable that it comes from the Boner Troll, as in
>> look who's talking?
>
>Put up your evidence or shut up. There is no header relation and the
>only way you could be sure of that is is YOU are the Casa Boner.

Carol, you're embarrassing yourself. Let it go. You're really bad at
this stuff. BTW, there is plenty of evidence in the headers and 99.9%
of the regulars here can pick him instantly.

Je_us wrote in rec.food.cooking:

> On Sat, 02 Apr 2016 21:14:00 -0500, "cshenk" > wrote:
>
> > Bruce wrote in rec.food.cooking:
> >
> >> On Sat, 02 Apr 2016 19:02:46 -0500, "cshenk" >
> wrote: >>
> >> > onglet wrote in rec.food.cooking:
> >>
> >> >> A larger percentage are just common bullies who feed off Julie
> like >> >> psychic vampires.
> >> >
> >> > Well I am not one of those. I like Julie. I don't always match
> >> > minds with her, but she's a nice person.
> >>
> >> Even though the comment you're replying to is sensible and correct,
> >> don't you find it remarkable that it comes from the Boner Troll,
> as in >> look who's talking?
> >
> > Put up your evidence or shut up. There is no header relation and
> > the only way you could be sure of that is is YOU are the Casa Boner.
>
> Carol, you're embarrassing yourself. Let it go. You're really bad at
> this stuff. BTW, there is plenty of evidence in the headers and 99.9%
> of the regulars here can pick him instantly.

REgardless of what you say is there (and yet fail to show what it is
you are keying on as asked), I will talk to whomever I want here. When
he was polite, he was interesting then he got rude and I've stopped
replyting due to that, not some missive on who I should or should not
talk to ok?



--

On Sun, 03 Apr 2016 11:45:42 -0500, "cshenk" > wrote:

>Je_us wrote in rec.food.cooking:
>
>> On Sat, 02 Apr 2016 21:14:00 -0500, "cshenk" > wrote:
>>
>> > Bruce wrote in rec.food.cooking:
>> >
>> >> On Sat, 02 Apr 2016 19:02:46 -0500, "cshenk" >
>> wrote: >>
>> >> > onglet wrote in rec.food.cooking:
>> >>
>> >> >> A larger percentage are just common bullies who feed off Julie
>> like >> >> psychic vampires.
>> >> >
>> >> > Well I am not one of those. I like Julie. I don't always match
>> >> > minds with her, but she's a nice person.
>> >>
>> >> Even though the comment you're replying to is sensible and correct,
>> >> don't you find it remarkable that it comes from the Boner Troll,
>> as in >> look who's talking?
>> >
>> > Put up your evidence or shut up. There is no header relation and
>> > the only way you could be sure of that is is YOU are the Casa Boner.
>>
>> Carol, you're embarrassing yourself. Let it go. You're really bad at
>> this stuff. BTW, there is plenty of evidence in the headers and 99.9%
>> of the regulars here can pick him instantly.
>
>REgardless of what you say is there (and yet fail to show what it is
>you are keying on as asked), I will talk to whomever I want here. When
>he was polite, he was interesting then he got rude and I've stopped
>replyting due to that, not some missive on who I should or should not
>talk to ok?

Just remember you said that.

On 4/2/2016 8:33 PM, Je�us wrote:

>> Put up your evidence or shut up. There is no header relation and the
>> only way you could be sure of that is is YOU are the Casa Boner.
>
> Carol, you're embarrassing yourself. Let it go. You're really bad at
> this stuff. BTW, there is plenty of evidence in the headers and 99.9%
> of the regulars here can pick him instantly.
>


BOOOO!

On Sat, 02 Apr 2016 21:14:00 -0500, "cshenk" > wrote:

>Bruce wrote in rec.food.cooking:
>
>> On Sat, 02 Apr 2016 19:02:46 -0500, "cshenk" > wrote:
>>
>> > onglet wrote in rec.food.cooking:
>>
>> >> A larger percentage are just common bullies who feed off Julie like
>> >> psychic vampires.
>> >
>> > Well I am not one of those. I like Julie. I don't always match
>> > minds with her, but she's a nice person.
>>
>> Even though the comment you're replying to is sensible and correct,
>> don't you find it remarkable that it comes from the Boner Troll, as in
>> look who's talking?
>
>Put up your evidence or shut up. There is no header relation and the
>only way you could be sure of that is is YOU are the Casa Boner.

Are you really that unobservant? Let me give you a tip: when a new
name shows up here and immediately posts everybody's ears off - partly
on topic, partly extremely nasty - chances are that's... guess who?

--
Bruce

On 4/2/2016 9:59 PM, Bruce wrote:
> On Sat, 02 Apr 2016 21:14:00 -0500, "cshenk" > wrote:
>
>> Bruce wrote in rec.food.cooking:
>>
>>> On Sat, 02 Apr 2016 19:02:46 -0500, "cshenk" > wrote:
>>>
>>>> onglet wrote in rec.food.cooking:
>>>
>>>>> A larger percentage are just common bullies who feed off Julie like
>>>>> psychic vampires.
>>>>
>>>> Well I am not one of those. I like Julie. I don't always match
>>>> minds with her, but she's a nice person.
>>>
>>> Even though the comment you're replying to is sensible and correct,
>>> don't you find it remarkable that it comes from the Boner Troll, as in
>>> look who's talking?
>>
>> Put up your evidence or shut up. There is no header relation and the
>> only way you could be sure of that is is YOU are the Casa Boner.
>
> Are you really that unobservant? Let me give you a tip: when a new
> name shows up here and immediately posts everybody's ears off - partly
> on topic, partly extremely nasty - chances are that's... guess who?
>

Bwucie?

On 4/2/2016 8:14 PM, cshenk wrote:

>> don't you find it remarkable that it comes from the Boner Troll, as in
>> look who's talking?
>
> Put up your evidence or shut up. There is no header relation and the
> only way you could be sure of that is is YOU are the Casa Boner.
>
>
>
Roger that!

On 4/2/2016 7:43 PM, Bruce wrote:
> On Sat, 02 Apr 2016 19:02:46 -0500, "cshenk" > wrote:
>
>> onglet wrote in rec.food.cooking:
>
>>> A larger percentage are just common bullies who feed off Julie like
>>> psychic vampires.
>>
>> Well I am not one of those. I like Julie. I don't always match minds
>> with her, but she's a nice person.
>
> Even though the comment you're replying to is sensible and correct,
> don't you find it remarkable that it comes from the Boner Troll, as in
> look who's talking?
>

This from our own nancy boy?

It is to laugh.

On 4/2/2016 6:02 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 4/2/2016 4:27 PM, cshenk wrote:
>>> onglet wrote in rec.food.cooking:
>>>
>
>>> Seriously, I am not the sort who thrives on arguments. It's a big
>>> group and quite a few of us are actually nice folks into cooking.
>>
>> A larger percentage are just common bullies who feed off Julie like
>> psychic vampires.
>
> Well I am not one of those. I like Julie. I don't always match minds
> with her, but she's a nice person.

Yes she is, and no the comment was not pointed at you.

>>>>> About to clean it up a little after I finish my messages, then
>>>>> do some trout in there.
>>>>
>>>> Mmmm...trout are very tasty!
>>>>
>>>> Enjoy.
>>>
>>> They came out great. Sorry, no pictures. They got eaten too fast
>>> ;-)
>>
>> Lol.
>>
>>> I used the 4 spike inner holder which has a basket that fits
>>> together with kebab thingies to hold the food in place.
>>>
>>> Recipe as follows:
>>>
>>> I made a thin slurry of egg and fine ground corn meal with a little
>>> bit of leftover mashed potato. Then added salt and pepper. Score
>>> the skin fairly well then dip and let dry a bit. Dip and let dry
>>> again then load in the basket. Timing will depend on size of fish
>>> but these went at 400F for 20 minutes. I poured 1/4 cup of dashi
>>> in the bottom drip pan and brought it all to temprature before
>>> adding the inner holder with the fish to it.
>>
>> I presume the batter held up well and there was no problem with it
>> flaking off.
>
> Some came off on the grate, but we nibbled it off ;-)
>>
>> Sounds darned good, and much healthier than pan frying in oil too.
>
> Very much healthier.
>
> Now I am into our normal routine of cooking up lunches and other things
> for through the work week.
>
> Some of the venison sausage is baking in small balls to be used in a
> sort of Pho like soup. Some is in long thin tube shapes to be
> surrounded by fresh dough and baked.
>
> It's a sort of combination family bit where when we do that (every
> weekend) we all make some parts.
>
> This weekend, Don pulled the duck carcass bones out plus a chicken
> carcass of bones and started what will be about 1.5 gallons of broth.

Good stuff, would make a fine gravy starter to.

> Charlotte prepped a bunch of veggies (peelings to the broth) and I was
> pretty lazy having only mixed the sausage and cleaned up the grinder.
> Oh, ok, I made the trout. I also started what is essentially a pizza
> dough for wrapping around the now baking sausage tubes.
>
> The broth will be ready tomorrow and we will assemble a sort of Pho
> like set of containers with lots of greens and udon and add baked
> sausage balls.

Now that is good eating!

onglet wrote in rec.food.cooking:

> On 4/2/2016 6:02 PM, cshenk wrote:
> > onglet wrote in rec.food.cooking:
> >

> > Now I am into our normal routine of cooking up lunches and other
> > things for through the work week.
> >
> > Some of the venison sausage is baking in small balls to be used in a
> > sort of Pho like soup. Some is in long thin tube shapes to be
> > surrounded by fresh dough and baked.
> >
> > It's a sort of combination family bit where when we do that (every
> > weekend) we all make some parts.
> >
> > This weekend, Don pulled the duck carcass bones out plus a chicken
> > carcass of bones and started what will be about 1.5 gallons of
> > broth.
>
> Good stuff, would make a fine gravy starter to.

It would but this set is dedicated to stock needs. The stuff in the
store is pretty much water with artifical coloring best as I can tell.

This one may be a mixed batch from chicken and duck but it gelled very
well.

> > Charlotte prepped a bunch of veggies (peelings to the broth) and I
> > was pretty lazy having only mixed the sausage and cleaned up the
> > grinder. Oh, ok, I made the trout. I also started what is
> > essentially a pizza dough for wrapping around the now baking
> > sausage tubes.
> >
> > The broth will be ready tomorrow and we will assemble a sort of Pho
> > like set of containers with lots of greens and udon and add baked
> > sausage balls.
>
> Now that is good eating!

Yup, she just had her first bowl of what is a pretty close match to
Pho. She added dried chives, miso, and some of the cut up mustard
greens to this one. She's got 5 servings in the freezer (sans udon
which she makes separate then adds).

The pizza dough got wrapped around the already cooked venison sausage
shapes and baked for 15 minutes at 400F (just right since the meat
inside was still fairly hot when I rolled them). Kinda like
pigs-in-a-blanket but more flavor. I liked the effect of the venison
mix being less fatty yet still enough in the blend to make for a good
meat roll baking. With full on pork, it tends to be a soggy mess.

Right now I am making simple white egg bread in the ABM and on the
stove, what USA would call lamb curry and a more sensible people would
call mutton curry. You will see some pictures here and there on it.

Lamb (really mutton shoulder, bone in) curry

6 cups water
12 fairly heaping TB Mortons brown gravy mix
2 TB (roughly) Rogan Josh
1/4 TS (roughly) smoked chipotle (have a grinder of it)
1.5lbs mutton (USA dark red shoulder lamb with bone in)

I can tell by feel when it's done but since this is a lazy weekend dish
here, I never really paid that much attention. This time the
lamb/mutton went into the gravy frozen so should take a little under 2
hours.

Once the lamb/mutton fat infuses the gravy, it is to die for awesomely
good! The meat will be fork tender cuttable as well.

--

On 4/3/2016 11:47 AM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 4/2/2016 6:02 PM, cshenk wrote:
>>> onglet wrote in rec.food.cooking:
>>>
>
>>> Now I am into our normal routine of cooking up lunches and other
>>> things for through the work week.
>>>
>>> Some of the venison sausage is baking in small balls to be used in a
>>> sort of Pho like soup. Some is in long thin tube shapes to be
>>> surrounded by fresh dough and baked.
>>>
>>> It's a sort of combination family bit where when we do that (every
>>> weekend) we all make some parts.
>>>
>>> This weekend, Don pulled the duck carcass bones out plus a chicken
>>> carcass of bones and started what will be about 1.5 gallons of
>>> broth.
>>
>> Good stuff, would make a fine gravy starter to.
>
> It would but this set is dedicated to stock needs. The stuff in the
> store is pretty much water with artifical coloring best as I can tell.

ATK has rated the Swanson "stock" product highly, it is easily better
than Kitchen basics.

> This one may be a mixed batch from chicken and duck but it gelled very
> well.

No doubt.

>>> Charlotte prepped a bunch of veggies (peelings to the broth) and I
>>> was pretty lazy having only mixed the sausage and cleaned up the
>>> grinder. Oh, ok, I made the trout. I also started what is
>>> essentially a pizza dough for wrapping around the now baking
>>> sausage tubes.
>>>
>>> The broth will be ready tomorrow and we will assemble a sort of Pho
>>> like set of containers with lots of greens and udon and add baked
>>> sausage balls.
>>
>> Now that is good eating!
>
> Yup, she just had her first bowl of what is a pretty close match to
> Pho. She added dried chives, miso, and some of the cut up mustard
> greens to this one. She's got 5 servings in the freezer (sans udon
> which she makes separate then adds).
>
> The pizza dough got wrapped around the already cooked venison sausage
> shapes and baked for 15 minutes at 400F (just right since the meat
> inside was still fairly hot when I rolled them). Kinda like
> pigs-in-a-blanket but more flavor. I liked the effect of the venison
> mix being less fatty yet still enough in the blend to make for a good
> meat roll baking. With full on pork, it tends to be a soggy mess.
>
> Right now I am making simple white egg bread in the ABM and on the
> stove, what USA would call lamb curry and a more sensible people would
> call mutton curry. You will see some pictures here and there on it.

Awesome!

TNX

> Lamb (really mutton shoulder, bone in) curry
>
> 6 cups water
> 12 fairly heaping TB Mortons brown gravy mix
> 2 TB (roughly) Rogan Josh
> 1/4 TS (roughly) smoked chipotle (have a grinder of it)
> 1.5lbs mutton (USA dark red shoulder lamb with bone in)
>
> I can tell by feel when it's done but since this is a lazy weekend dish
> here, I never really paid that much attention. This time the
> lamb/mutton went into the gravy frozen so should take a little under 2
> hours.
>
> Once the lamb/mutton fat infuses the gravy, it is to die for awesomely
> good! The meat will be fork tender cuttable as well.

I do hope you'll post a pic of that as well.

Your family darned sure is talented in the kitchen.

> On 4/3/2016 11:47 AM, cshenk wrote:

>> Right now I am making simple white egg bread in the ABM and on the
>> stove, what USA would call lamb curry and a more sensible people would
>> call mutton curry. You will see some pictures here and there on it.


That all sounds good.

Cheri

onglet wrote in rec.food.cooking:

> On 4/3/2016 11:47 AM, cshenk wrote:
> > onglet wrote in rec.food.cooking:
> >
> > > On 4/2/2016 6:02 PM, cshenk wrote:
> > > > onglet wrote in rec.food.cooking:
> > > >
> >
> > > > Now I am into our normal routine of cooking up lunches and other
> > > > things for through the work week.
> > > >
> > > > Some of the venison sausage is baking in small balls to be used
> > > > in a sort of Pho like soup. Some is in long thin tube shapes to
> > > > be surrounded by fresh dough and baked.
> > > >
> > > > It's a sort of combination family bit where when we do that
> > > > (every weekend) we all make some parts.
> > > >
> > > > This weekend, Don pulled the duck carcass bones out plus a
> > > > chicken carcass of bones and started what will be about 1.5
> > > > gallons of broth.
> > >
> > > Good stuff, would make a fine gravy starter to.
> >
> > It would but this set is dedicated to stock needs. The stuff in the
> > store is pretty much water with artifical coloring best as I can
> > tell.
>
> ATK has rated the Swanson "stock" product highly, it is easily better
> than Kitchen basics.
>
> > This one may be a mixed batch from chicken and duck but it gelled
> > very well.
>
> No doubt.
>
> > > > Charlotte prepped a bunch of veggies (peelings to the broth)
> > > > and I was pretty lazy having only mixed the sausage and cleaned
> > > > up the grinder. Oh, ok, I made the trout. I also started what
> > > > is essentially a pizza dough for wrapping around the now baking
> > > > sausage tubes.
> > > >
> > > > The broth will be ready tomorrow and we will assemble a sort of
> > > > Pho like set of containers with lots of greens and udon and add
> > > > baked sausage balls.
> > >
> > > Now that is good eating!
> >
> > Yup, she just had her first bowl of what is a pretty close match to
> > Pho. She added dried chives, miso, and some of the cut up mustard
> > greens to this one. She's got 5 servings in the freezer (sans udon
> > which she makes separate then adds).
> >
> > The pizza dough got wrapped around the already cooked venison
> > sausage shapes and baked for 15 minutes at 400F (just right since
> > the meat inside was still fairly hot when I rolled them). Kinda
> > like pigs-in-a-blanket but more flavor. I liked the effect of the
> > venison mix being less fatty yet still enough in the blend to make
> > for a good meat roll baking. With full on pork, it tends to be a
> > soggy mess.
> >
> > Right now I am making simple white egg bread in the ABM and on the
> > stove, what USA would call lamb curry and a more sensible people
> > would call mutton curry. You will see some pictures here and there
> > on it.
>
> Awesome!
>
> TNX
>
> > Lamb (really mutton shoulder, bone in) curry
> >
> > 6 cups water
> > 12 fairly heaping TB Mortons brown gravy mix
> > 2 TB (roughly) Rogan Josh
> > 1/4 TS (roughly) smoked chipotle (have a grinder of it)
> > 1.5lbs mutton (USA dark red shoulder lamb with bone in)
> >
> > I can tell by feel when it's done but since this is a lazy weekend
> > dish here, I never really paid that much attention. This time the
> > lamb/mutton went into the gravy frozen so should take a little
> > under 2 hours.
> >
> > Once the lamb/mutton fat infuses the gravy, it is to die for
> > awesomely good! The meat will be fork tender cuttable as well.
>
> I do hope you'll post a pic of that as well.
>
> Your family darned sure is talented in the kitchen.

Heres the basics

http://i1134.photobucket.com/albums/...g/DSCF3026.jpg

Then the rice

http://i1134.photobucket.com/albums/...g/DSCF3025.jpg

The leftover sauce/curry

http://i1134.photobucket.com/albums/...g/DSCF3028.jpg

Leftovers plated for lunch

http://i1134.photobucket.com/albums/...DSCF3027_1.jpg

The color is off as the veggies are vibrant green but the rest is our
lunch (me and Charlotte)

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