The TTLG Official Cookbook, 2nd Ed. - by Mr.Duck
PigLick on 28/10/2015 at 08:49
Heywood, cool that you tried my recipe! Its pretty nebulous, you can change it up with the ingredients, adding lime is awesome. I have bought some some pork so will be trying your sichuan recipe.
faetal on 31/10/2015 at 15:16
:eek:
Mr.Duck on 1/11/2015 at 02:19
<3
Moar pls.
<3
*Drools*
nickie on 1/11/2015 at 10:20
Love the look of the lamb but it's so damn expensive here and as I grew some chillies for the first time this year, I think I might give Piglick's recipe a try.
I'm guessing most recipes are for 2 people?
heywood on 1/11/2015 at 17:16
Mine serve 2-4 depending on your appetite.
bob_doe - Thanks for the pictures, it looks great. I'm going to have to try that recipe too. What do you think about substituting chopped or diced tomatoes + some red wine in place of the tomato soup?
bob_doe_nz on 1/11/2015 at 23:33
Quote Posted by nickie
Love the look of the lamb but it's so damn expensive here and as I grew some chillies for the first time this year, I think I might give Piglick's recipe a try.
I'm guessing most recipes are for 2 people?
Mine for four peeps.
And I agree with you about the lamb. Shanks were $11 for a pair. So I'm looking at getting a whole leg and making large cubes of meat instead.
heywood on 2/11/2015 at 13:18
I think Australia and New Zealand probably have the cheapest lamb prices in the world, and some of the best quality lamb too. Those shanks normally run $15/kg or more in the US, and IIRC UK meat prices were similar to US.
Anyway, if you're looking for substitutes, shoulder has more connective tissue than leg, so it might be a closer substitute. It's also cheaper.
I like using shanks best for slow braising over low heat, i.e. overnight if possible, because it's full of collagen. When all of that collagen is fully melted down into gelatine it makes the broth nice and rich and the meat is almost falling apart into loose strings. But you're paying for a lot of bone and other tissue.
I think leg is better cooked medium-rare to medium in a traditional dry roast; bone removed, tied, and covered with herbs, garlic, and oil. Sometimes at the end, I like to glaze it with this stuff: (
http://www.masterfoods.com.au/marinades/red-wine-garlic-marinade/) http://www.masterfoods.com.au/marinades/red-wine-garlic-marinade/
Shoulder is a cut I normally avoid since it's not as tender and tasty as leg when used for a roast. But I've never tried braising it. Also, in the US, shoulder is normally butchered into chops so I never even tried a shoulder roast until I moved to Australia.
nickie on 2/11/2015 at 20:17
I'd probably argue about the taste/tenderness of shoulder compared to leg. I love lamb more than any other meat and considering, in Wales, that I'm totally surrounded by sheep with offspring, I'm incensed that a 'small to me' leg is currently about £10 (this is what I generally budget for 2 days for 3 people) - especially when I consider that we get most of our lamb from New Zealand!! My other half doesn't like lamb much but as he's going to be going to hospital for a couple of weeks, I will definitely consider that my ministering angelness is worth a lamb treat. And I will be coming here for the recipe. So thank you, lamb recipe suppliers.
And as I've just ordered a pc cable for my ancient phone, I promise that if I'm not all teeth and no trousers, I will post pics of my efforts.
Mr.Duck on 2/11/2015 at 21:38
Now that I think about it...
Does anyone have a great recipe, or two, for prepping burgers? :)
And, any good methods to making cheap cuts of beef taste great and not be tough without drowning them on sauce?
I put my faith in ye, TTLGer Cooks!
