tag:blogger.com,1999:blog-17422713.post1464785909507784893..comments2008-12-04T11:09:31.188-05:00Comments on Beyond Salmon: The rack of lamb, undressedHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-17422713.post-81941684430841410222008-12-04T11:09:00.000-05:002008-12-04T11:09:00.000-05:00情趣用品,情趣用品,情趣用品,情趣用品,情趣用品,情趣用品,情趣用品,情趣用品,情趣,情趣,情趣,情...<A HREF="http://www.sexclub.com.tw/" REL="nofollow">情趣用品</A>,<A HREF="http://www.sexclub.com.tw/index.php" REL="nofollow">情趣用品</A>,<A HREF="http://www.avgo.com.tw/index.php" REL="nofollow">情趣用品</A>,<A HREF="http://www.avgo.com.tw/" REL="nofollow">情趣用品</A>,<A HREF="http://www.ing199.net" REL="nofollow">情趣用品</A>,<A HREF="http://www.sexy688.com" REL="nofollow">情趣用品</A>,<A HREF="http://www.show688.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-19638568254500984552008-07-23T17:42:00.000-04:002008-07-23T17:42:00.000-04:00fabulous, thank you!fabulous, thank you!Heatherhttp://www.blogger.com/profile/05401346758173367833noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-31719967627988777362008-07-23T17:31:00.000-04:002008-07-23T17:31:00.000-04:00Yes, roast then sear. Follow instructions to the ...Yes, roast then sear. Follow instructions to the letter and you'll get a phenomenal rack of lamb. This method requires you to have a thermometer.<BR/><BR/>Cheers,<BR/>-HelenHelenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-90291870958223214092008-07-23T15:59:00.000-04:002008-07-23T15:59:00.000-04:00wait, roast THEN sear?wait, roast THEN sear?Heatherhttp://www.blogger.com/profile/05401346758173367833noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-29143809332200216192008-04-13T15:42:00.000-04:002008-04-13T15:42:00.000-04:00Oh, see I'm with Jo for an entirely different reas...Oh, see I'm with Jo for an entirely different reason-- that children's rhyme about Jack Sprat and his wife? That's me. I love saturated fat. Yes, I know it's gross, but I can't help it!bipolarlawyercookhttp://bipolarlawyercook.wordpress.com/noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-41492172399517065102008-04-03T13:41:00.000-04:002008-04-03T13:41:00.000-04:00Jon and Jo,You raise some great points, so let me ...Jon and Jo,<BR/><BR/>You raise some great points, so let me address them.<BR/><BR/>Is the fat the good part? It depends. The fat inside the muscle, called marbling is the good part. It makes the meat juicy and flavorful. But the fat between the muscles is usually surrounded by connective tissue making it chewy. <BR/><BR/>Just like everything else with food, whether to eat the flap is a Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-4298184420805110182008-04-03T08:37:00.000-04:002008-04-03T08:37:00.000-04:00I NEVER want them to trim it. I much prefer to tr...I NEVER want them to trim it. I much prefer to trim it to my liking. I have taken home far too many cuts that looked great in the case and then when I opened the package after they performed their job it was a disaster.<BR/>But that is just my preference.johttp://amusebouche.orgnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-27499535840828978672008-04-02T20:19:00.000-04:002008-04-02T20:19:00.000-04:00Oh no! The fat/"chewy stuff" is my favorite part!...Oh no! The fat/"chewy stuff" is my favorite part! In fact, I know many-a-foodie that agrees with me and absolutely cherishes the fat. Granted, its all personal preference and I can certainly see how some (or maybe most) don't like it, but I wouldn't be so quick to judge that there's a conspiracy marketing ploy that's keeping butchers from removing the outer flap. I feel its gives a richness Jonnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-51689661307520233172008-04-02T17:17:00.000-04:002008-04-02T17:17:00.000-04:00I slow roasted it using the same method I use for ...I slow roasted it using the same method I use for <A HREF="http://beyondsalmon.blogspot.com/2007/06/steak-revisited.html" REL="nofollow">steak</A>, then seared in the skillet. It gives you a great crust AND perfectly medium-rare insides throughout. When the rack was out of the skillet, I coated it with a little mashed garlic and mint.Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-29482529471500030292008-04-02T15:21:00.000-04:002008-04-02T15:21:00.000-04:00So what did you do with it?So what did you do with it?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17422713.post-51295950226246622652008-04-01T16:52:00.000-04:002008-04-01T16:52:00.000-04:00Yup, when I used to trim it myself, I would remove...Yup, when I used to trim it myself, I would remove all connective tissue from the flap, and cook it separately. It's very yummy, but on a lamb, it's very small. So I am not completely sure it's worth the work for those 2 bites. I used to do it in the PBE (Pre-baby era), but gave up on it for now. On a cow, on another hand, it's a pretty big and incredibly yummy muscle, so all that work is Helenhttp://www.blogger.com/profile/12271344371852988017noreply@blogger.comtag:blogger.com,1999:blog-17422713.post-19314687329104778302008-04-01T16:39:00.000-04:002008-04-01T16:39:00.000-04:00If you are up to a bit of butchering yourself, an ...If you are up to a bit of butchering yourself, an untrimmed rack is actually a great thing (or a rib roast, if we are talking about a cow). Most of the connective tissue on it is between the ribs and the rib cap - a flat muscle that covers them - and the rib cap is well-marbled and wonderfully flavorful. If you remove it and roll it up, you'll have another delicious little roast, in addition to Dianahttp://www.blogger.com/profile/12319739685576411734noreply@blogger.com