- Thread starter Lowlight
- Start date
May I suggest Rack of Lamb Dijonaisse? For style points you should bake your own bread ahead of time, then make your own breadcrumbs from it. I like to serve with oven roasted Asparagus brushed with garlic olive oil and dusted with pecorino Romano and mashed sweet potatoes. Pair with an Escargot appetizer and serve cream of mushroom soup before the Lamb.
Rack of Lamb won't be the same technical challenge as a Wellington but I've always found a beautifully trimmed and properly done Rack of Lamb makes an elegant statement at the table.
Go to the first three pages. You will see. We went through and cleaned out the assholes who can’t control their sudden urges to be pricks.
The bear jerky….
A couple things.
@Sparky
Ya need to change or at to your signature, 2T1C.
Still the funniest crap I have seen in some time and still laugh about it.
Sorry @Lowlight is a brat and wont eat leftovers or bugs.
Creates serious challenges for the cook when creativity and expansion are limited.
Frank, let us know if your SKD Bag O Dicks has ran dry or if you have worn this out.
@Sparky
Ya need to change or at to your signature, 2T1C.
Still the funniest crap I have seen in some time and still laugh about it.
Sorry @Lowlight is a brat and wont eat leftovers or bugs.
Creates serious challenges for the cook when creativity and expansion are limited.
Frank, let us know if your SKD Bag O Dicks has ran dry or if you have worn this out.
Please post all awesome recipes (like that lamb and Wellington ) over in Non nom nom thread.
There’s folks over there who make Julia Child look like Arby’s.
I’ll post the duck later. Bear jerky recipe is already posted in jerky thread. Including the milder version!
Sirhr
There’s folks over there who make Julia Child look like Arby’s.
I’ll post the duck later. Bear jerky recipe is already posted in jerky thread. Including the milder version!
Sirhr
Trying to figure that out. I’ll probably talk to @sirhrmechanic and get a recipe. His bear jerky was to die for!
He said he’s good! And as his gf of three years and a friend for 12 yrs please no! LolA couple things.
@Sparky
Ya need to change or at to your signature, 2T1C.
Still the funniest crap I have seen in some time and still laugh about it.
Sorry @Lowlight is a brat and wont eat leftovers or bugs.
Creates serious challenges for the cook when creativity and expansion are limited.
Frank, let us know if your SKD Bag O Dicks has ran dry or if you have worn this out.
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I shoot whatever I want. I also have a Barrett M107a1, an LWRC REPR 20, and two dozen classic Colt revolvers. If I see something and I want it, I buy it and enjoy it.
If there's a "cool kids club" of "all the cool kids shoot XYZ" and I am shooting ABC, oh well.
I was there and it happened, so yeah, I hit steel at 700 yards with my Savage 10FP.
Last year I was at a course and hit steel at 1000 yards with my Savage 10FP.
Dude you have revolvers… what era are we in? Only people that use revolvers are experienced murderers… -wicked side eye-
Joe Biden and his uncle, it turns out Biden's uncle didn't get eaten by cannibals, he survived and became a troll.
That looks awesome. I bet you gave quite the short bus tour through pound town
At least we're off the topic of the Savage, for about four seconds...
1...2...3...4...
And we're back...
Apparently a lot of people hate Savage for the same reason a lot of people hate boxing and grappling. Usually the people who can't fight are the ones who hate on boxing and grappling the loudest, "martial arts is so gay, who wants to roll around on the ground and grapple or wrestle, nasty." Just like broke guys claiming, "money isn't everything" which is something typically only broke people say.
I get it, people hate on Savage because they don't have a command of the fundamentals of marksmanship. It is okay to be at a lower point on the learning curve, everybody has to start somewhere.
I often say, "if you can't hit steel at 500 yards with an open sights M1 Garand using decent ammo from sling supported prone, you just don't know how to shoot a rifle." The only other explanation is you have bad vision and can't roll with iron sights, which that is okay as an explanation.
If a man can't hit steel at 700 yards with a Savage 10FP from bipod prone using match grade ammo, then he sucks and I'm tired of pretending he doesn't.
Just please no roast lamb experiments.
As a bachelor far away from home and fresh out of the Marine Corps, I was invited to this married couple's house for a holiday meal. The nice lady made lamb roast. It may have been her first time. That thing tasted like someones unwashed foul armpit. Being grateful for their hospitality, l forced the lamb down trying not to gag at each bite. And that nice lady was so proud that I had finished her lamb that she jumped right up and served seconds onto my plate before I could say a word.
Ugh
Oh it wouldn’t taste like shit. I promise. I do braised lamb with red wine reduction. One of franks favorite!
You can see the big red "banned" flag under their handle on their comments in the beginning couple of pages of this thread. They're no longer with the firm.
I am sure and there must be some techniques to doing it right. My comment wasn't directed at anyone's cooking ability here.
It's just anytime lamb is mentioned, even two decades later, it takes me back to when I almost barfed involuntarily on this ladies table.
OK serious question: how do you get that rank smell and taste out of lamb?
Is that a doughnut keeper the squirrel is holding there in the kitchen?
Kinda like corn on the cob holders?
Kinda like corn on the cob holders?
Did all of that reach around club get it or just select?
Don't allow it around ragheads three weeks prior?
A stuffed mystery meat with 'Turd' in the name should be a real hit.
I don't think most people hate Savage rifles. Savage rifle owners on the other hand.
Last trip to the ME damn near all I got to eat was lamb. I swear I lost ten pounds. I just couldn't do it. I can eat game, even wild pig without soaking no problem. But lamb for some reason for me is a whole different level. Goat too.
I could never eat a lamb. I'd recue it and try and run away.
If God intended lambs to be eaten he wouldn't have made them rank.
I'm surprised they have strong smell or taste as deer fawns don't have any smell.
Now don't be serving up Bambi this Christmas.
It’s just the after taste, it has a gamey flavor.
My mom served it once when I was growing up. It was bland, flavorless and not worth killing a lamb over.
Remove as much of the fat as possible. The fat in Lamb also does not render like the fat in beef, so it's not so useful for our cooking purposes.
You can also try leaving it sit, without the fat, for a day or two before cooking.
Lamb sold in vacuum packs tends to smell absolutely atrocious because of the reaction of the lanolin in the fat with the hemoglobin. The longer it sits in the pack, the more pungent the smell.
The last rack I made smelled downright awful, but the meat itself started smelling progressively less bad as I removed the fat. Then, I could tell it would get smelly again as I poked at and trimmed the fat.
After trimming, I let the Lamb air out in the cold garage for a couple hours, then I made a marinade of rosemary, garlic, salt, pepper and olive oil and put it in a 1 gal freezer bag. Put the Lamb in, made sure to thoroughly coat the Lamb, pushed all the air from the bag and zipped it up. Marinaded for 24 hours and the Lamb was wonderful when cooked, with a light Lamb-y taste and no smell.
Figuring that the 6.5 model does it come in 338 Lapua , asking for a friend....
I picked out and shot what I thought was a perfect size eating hog under the feeder. It was a smaller boar about 50lbs. and didn't stink like a pig farm like some do but did have a wang to it, which I figured was normal.
I had it processed and pork chops made out of it. I fried some up in bacon grease and was feeling good about myself until I wiped my mouth. Dang. That wangy smell reappeared and I had to wash my face and then use alcohol wipes to try and get that funk out of my mustache.
I'll have smoked sausage made out of wild hog but I'll never do pork chops again.
I only eat suckling piglets… 30-40 days old. Anything bigger to me is nasty, and is just good coyote bait. I don’t understand people that think wild pig THE BIG BOYS taste good. Yuck. Though yours wasn’t a big boy, he’s big enough to fight.
I am just kidding. I think lamb chops are one of my favorite meats. It's funny how people taste things diffrent. Lamb doesnt taste gamey to me. Although maybe lamb just doesn't seem gamey to me because I ate a lot of wild meat when I was little. Namely Mule deer, pronghorn antelope. I really like goat also.
I think that lamb taste is better than beef. Those little lollypop lamb chops from New Zealand they sell at Sam's are amazing. If you don't like the taste of lamb stay away from the third world where mutton is a staple. It has that lamb taste X1000. I love lamb, but I can only take so much mutton. It's so strong you can smell someone who's eaten it from 20 yards.
Night Gallery...great episode
I suppose it may also depend on if you're buying US raised lamb or AUS/NZ lamb. In the US, there are less regulations on lamb packaging, where in AUS/NZ lamb by law must be < 1 yr.
Don't recall having Boar yet, but plenty of deer, squirrel, some elk and moose. With a dash of luck I'm hoping to get out and shoot some Boar, been wanting to do it since I was a teenager.
Don't recall having Boar yet, but plenty of deer, squirrel, some elk and moose. With a dash of luck I'm hoping to get out and shoot some Boar, been wanting to do it since I was a teenager.
Soak overnight in Coke A Cola, it will take the rank out. Same with wild game that is full of adrenaline from being shot wrong, or any other reason.
You didn’t have lamb you had mutton it taste just like your description…..
Deer are a goats wild cousin. I have freezer burned venison steaks in the freezer from a rutting buck I shot that were too strong to eat. They make great catfish bait for blue and channel cats and is tough enough it stays on the hook.
Wellington is complex..especially done per the classic recipe. I am a purist so it is always done per the original recipe which includes foie gras as the inner covering versus mushroom duxelles and served with a sauce perigueux. The most complex part is cooking it without drying out the foie gras and making the inner layers of the puff pastry soggy.
I love rack of lamb as well...much easier. I prefer Brussels sprouts sauteed in butter and cream to asparagus. The cream adds some depth and complements the lamb nicely.
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Chateaubriand (dish) - Wikipedia
Well worth the time to learn how to make this dish...
If your lamb has a rank smell...you have generally purchased a bad piece of lamb or were sold mutton or have overcooked it. When lamb is cooked beyond medium rare, the fat can break down and permeate the meat with a horrendous taste and smell. Lamb fat is putrid once it goes past a point.
That is why Mint Jelly was served with lamb. It is so overpowering that it can hide the gross flavor of overcooked lamb.
A great dish and reasonably simple to make. It is always a crowd-pleaser.Chateaubriand (dish) - Wikipedia
en.wikipedia.org
Well worth the time to learn how to make this dish...
I'm surprised as hell I didn't get banned. Oh well, my ignore list got the hit so its win win.
This is what I get for focusing on the technical forums (for technical shit) and just reading.
Y'all are assholes with this food shit. I just got off surgery diet and had my first hamburger in 4 months and I still can't drink. Pretty sure all this crap is off limits.
This is what I get for focusing on the technical forums (for technical shit) and just reading.
Y'all are assholes with this food shit. I just got off surgery diet and had my first hamburger in 4 months and I still can't drink. Pretty sure all this crap is off limits.
