EPTGeneral Cooking Thread - Page 5
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Dark_Chill
Canada3353 Posts
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QuanticHawk
United States32160 Posts
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miicah
Australia2470 Posts
On April 25 2014 14:27 QuanticHawk wrote: anyone have ecuadorian food before? looking for some lunch spots near my gfs work and i saw a highly rated one pop up. I have no idea what to look for Guinea pig apparenlty | ||
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Dark_Chill
Canada3353 Posts
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QuanticHawk
United States32160 Posts
i ended up just doing indian, but there's apparently an ecuadorian place nearby that im gonna try in the near future. I think plantains were on there too | ||
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KelsierSC
United Kingdom10443 Posts
Tips? | ||
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Dark_Chill
Canada3353 Posts
Some common spices for lamb include thyme and rosemary. I'd say olive oil is better than butter for it, since it's deeper flavor goes really well with lamb. | ||
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KelsierSC
United Kingdom10443 Posts
On November 29 2014 04:04 Dark_Chill wrote: If you have the time, get a nice marinade going before you start. And don't make the mistake of cooking it too quickly. What's really nice about lamb meat is that when it's cooked slowly, it really does feel like it falls apart in your mouth. Some common spices for lamb include thyme and rosemary. I'd say olive oil is better than butter for it, since it's deeper flavor goes really well with lamb. cheers man how would you cook it grill or fry? | ||
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Grettin
42417 Posts
On November 29 2014 03:40 KelsierSC wrote: I am cooking Lamb chops tonight Tips? One tip, ROSEMARY | ||
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xDaunt
United States17988 Posts
On November 29 2014 04:11 KelsierSC wrote: cheers man how would you cook it grill or fry? Fry? Wtf? Grill for sure! Get a skillet or other smooth cast iron cooking surface to cook the lamb on (you should always do this with meats anyway) so that you get a proper searing on the outside (400 degrees F minimum). If you want it more done, then stick it in the oven afterwards. As for spices, you have a lot of options. Just depends upon what else you're serving. I personally am partial to a more Arabic style that features yogurt, zataar, and sumac. Mustard/rosemary/thyme is also excellent. | ||
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farvacola
United States18870 Posts
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Dark_Chill
Canada3353 Posts
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GreenHorizons
United States24419 Posts
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KelsierSC
United Kingdom10443 Posts
I served it with green beans, peppered cous cous and a gravy ( cheated with lamb stock stock cubes ) was pretty fucking good | ||
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Dark_Chill
Canada3353 Posts
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nojok
France15846 Posts
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