hobiejoe wrote: 
You managed to find the only bit of bio-chemistry I find interesting!  Where it relates to cooking!!

 MrsHobieJoe wrote: 
"Browning" involves searing the outside of the joint in a hot pan before it goes into the oven, and helps the Maillard reaction on its way. You vegetarians really do miss out on the good stuff

 katzendogs wrote: 
Lamb should be pink in the middle after cooking. 
We have lamb at home and on the pub menu a lot.

OCDHG wrote:
This guy browned it. Said peeps think it sorta gamey or some such. Bake time sounds right.

katzendogs wrote:
RE: easy

All he did was roll the thing in some kind of herbs and then baked it for about a half hour.  That's it.

Man it was tasty.

Thank goodness for Trader Joes... cheap frozen quality meat.  I love Trader Joe's.  Thanks to Justine for the tip on this, because its a new store here and it is not anywhere nearby our house.  Probably would never have ventured in there if she hadn't mentioned it.

OCDHG wrote:
Same here. I saw a show this morning about cooking a crown roast of lamb. Yowsa it looked delicious. And easy.

Michael made lamb chops last night.  Am I a redneck that I've never even once had lamb chops before?

They were delicious

I don't have a recipe so you'll just have to use your imagination.  Imagine what delicious looks like spelled out on paper.

Bread and Pullit

you will need:

-Bread

-your hands

...take the bread in one hand...w/your other hand grasp another part of the piece of bread...pullit apart and eat it.

JrzyTmata wrote:
With "ketchup"

cookinlover wrote:
yeah. that's a cheesesteak hoagie. any place that serves cheesesteaks has that option on the menu. my preference is skip the raw onion and add fried onion.

now go eat your fluffernutter .

cookinlover wrote:
I know katzendogs. Sir, you are no katzendogs!

 JrzyTmata wrote: 
I purposely left out the onions, peppers, and mushrooms just to be a katzendogs.

But lettuce, tomato, and raw onions on a cheesesteak?

cookinlover wrote: you got this one right.

cookinlover wrote: that's a cheesesteak and it's missing the fried onions.
Cheesesteak Sub has lettuce, tomato and raw onion on it.

cookinlover wrote:
Sounds dry

Hot dogs -

Hot dog

Bread

Mustard and relish, diced onions optional

NO catsup, EVER.

Cheesesteak Subs -

Steak
Cheese
Bread

I am experimenting with a foreign recipe tonight.  Let's see how it goes.  It's in the oven right now.  Recipe courtesy of one of our heroes- Nigel Slater. 

Meatloaf with porcini and bacon

A meatloaf that keeps its shape neatly is likely to be less than interesting to eat. The recipe here is moist, coarse-textured and thoughtfully seasoned, and crumbles deliciously when cut. Rather than a sauce, I ate it last weekend with a side dish of baked figs.

Serves 4

white bread - 70g
milk
dried porcini mushrooms - 25g
leeks - 2 medium-sized
butter - 30g
chopped parsley - a small handful
ground beef - 400g
smoked bacon - 75g
garlic - 2 cloves, diced
grated parmesan - a handful

You will need a loaf tin or terrine approximately 10 x 12cm and a sheet of greaseproof paper.

Set the oven at 200ºC/Gas 6. Tear the bread into rough chunks and put into a dish with enough milk to cover. Leave till the bread is thoroughly saturated with milk. Put the mushrooms in a small bowl and cover them with warm water.

Slice the leeks in half lengthways and then into small dice. Wash thoroughly in a colander with cold, running water.

Melt the butter in a deep pan, then add the leeks and the chopped parsley. Leave them to soften over a low heat. The leeks should not colour. I prevent them browning by placing a disc of greaseproof paper over the leeks, so that they partially steam.

Remove the leeks from the heat, add the beef and the bacon, diced into small pieces. Leave the meat to brown nicely on the underside before stirring. Add the chopped garlic and the mushrooms, drained of their soaking liquid and roughly chopped. Wring out the breadcrumbs and stir into the mixture with plenty of salt and pepper and the grated parmesan.

Push the meat into the lined tin and smooth the top flat. Fold the paper over the top and place the tin in a roasting tin. Pour hot water into the tin, to come halfway up the meatloaf. Place the roasting tin in the oven, and leave for an hour until fully cooked through.

Leave to settle for 10 minutes before turning out and carefully slicing.

 dionysius wrote: 
I like sun-dried whupass - served on bed of cold revenge.

 manbirdexperiment wrote: 

You come to Austin, and we'll force you to eat pancakes at both cafes in the same hour. That would be funny.