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Celerity

Celerity

Well-Known Member
I have some lamb chops. They look good, but I only have an oven, 1.5 hours, and a few frying pans. I have no exotic mediterrainianeanaeian ingredients, no oranges and stuff. I have rice or noodles to combine with it. I can make sauces pretty well.


Got any ideas ?
 
lamb and rice. best combo ever. take some of the stock from what you get out of it when pan frying the lamb and make a gravy or sauce to go with it (on the rice). simple, fast, a little bland with no spices... but you can do well with garlic and those kinds of things. if you want a bit more from it, add some peas.
 
I did baked lamb, with minced garlic, yellow rice with Saffron and canned corn.

Mission accomplished. I was worried about the cooking time, but I may have overdone it. Damn does Lamb shrink in the heat.
 
yes it does. and even overcooking it a mere 5 minutes can dry it out worse than... well... yea. saffron isn't cheap. and you say you don't have anything fancy in the spice cabinet. you rascal, you.

the only thing you should have done is NOT used corn. corn + rice = too much starch. no wonder you're getting fat. ;) next time, don't use the canned stuff.... as with any vegetable. and steam it for best nutrient content.
 
I weigh 135 lbs at 5'7". Getting fat ?

I pick up 1 pound and I get a gut. I can't get fat, i wear it really poorly.

Also, I was a cook for 6 years during and after high school.
 
Pshhh, I had a protein shake for dinner. Stressed as fuck all day and didn't eat anything. I just didn't want to wake up feeling physically drained and didn't feel like eating still =P Lamb does sound pretty good, though. Best of luck to you and your eating experiences =)
 
If you were a cook for 6 years, then why are you asking for advice? Something different than what you already knew you were going to do? Or just wanted to show someone up? Well, I've been a cook (not professionally, but as a mother and a teenager) for about 12 years. My mother and I have a lot of recipes, and most of my talent (dare I call it that?) I have recieved from her. I usually just put things together. 9 times out of 10 it ends up fantastic, so I'm not worried.

About getting fat, I thought I remembered you talking about it a while back, sorry if I was wrong. No intent on attacking you. I was just adding the rest about the canned things for your info. As of course I have helped many learn what a 'balanced diet' is. Nutritionist in me. ;)
 
Oh wait, and when I lived in New Hampshire I cooked at a little place called Gap Mountain Breads.

I learned some of my better stuff there, but that was a vegetarian place. I don't cook meat too often, and I have only cooked lots of things only once. Like venison. I did that twice - and neither time turned out right. One thing I can do is chicken - I can make chicken to perfection - like I sold my soul to the devil to cook any grade of chicken perfectly.
 
much like you, cel, i have quite a knack for sauces. Stews, chili, bbq, steak, chicken, veggies... I just don't do meatloaf. lol I love to cook. I suppose I just know what flavors mesh well... after tasting many that don't. Eh, I actually enjoy the 'art' of the kitchen.
 
I can do a mean meatloaf. Also if you wanna talk about some wierd shit, I grew up in Amish country - beets, corn (real corn), Spetzi, turn overs, duck, I'm really surprised I never got venison right. But in my family, only one person cooked the venison : Grandma.
 
hahahah I just realized.... spetzi.. What a Pennsylvanian Dutch thing. It's actually "Spaetzle".

but when I get reminiscing I dive into my native accent... say things like "tarnation" and "hoagie". Extra credit to you kids that know what a "doiyod" is.
 
and i bet... try as you might... you'll never match just how grandma made it... because it was grandma. it's the same with my gramma's apple pie. i can't make it just like she did. i assume i don't make it with love. :p

Celerity said:
Doiyod. If you're from Rhode Island you know what this is. at a Jeep Jamboree the guide told us all to keep it "In the doiyod". Massachussetts people may know this one too. (Door Yard - The yard just outside of the door.."Keep it in the Doiyod" means don't go too far away)

One of my favorites from Pennsylvania: "I'm goin down to the mart for a hoagie, and some pop-n-at.. Yin's comin?" (Translation: I'm going to the convenience store for a sandwich, soda and what-not. You wanna go?)

Massachussetts people still have the funniest shit.. Like "fuh-eveh"' (It took this jamoak fuh eveh to go through the line)
Click to expand...
 
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M R Ducks
M R not ducks.
O S A R !
C D E D B D wings ?

L I B !
M R Ducks !


Am I having a conversation with myself ?
 
Black Widow g2 said:
and i bet... try as you might... you'll never match just how grandma made it... because it was grandma. it's the same with my gramma's apple pie. i can't make it just like she did. i assume i don't make it with love. :p
Click to expand...


My grandmother put a cup of sugar in the spaghetti sauce. She had alzheimers from the time I was 6.
 
Celerity said:
I have some lamb chops. They look good, but I only have an oven, 1.5 hours, and a few frying pans. I have no exotic mediterrainianeanaeian ingredients, no oranges and stuff. I have rice or noodles to combine with it. I can make sauces pretty well.


Got any ideas ?
Click to expand...

Did you miss the lamb post?

Lamb Chops - Hands on Kitchen

8 Lamb chops frenched or normal, doesn't matter.
4 TBS olive oil
2 TBS lemon, about 1/2 lemon worth of juice.
2 TBS soy sauce
3 cloves garlic minced
about the same worth of ginger.
1 TSP Thyme, (crushed with fingers)
Dash of salt.
Dash of pepper.

If you don't have lemons, limes, or any crap juice in the fridge, just skip it.


for glaze.

2 parts honey
1 part soy sauce
Click to expand...
Cook it in a pan for about 3 mins each side, then slip it in the oven under a broiler to glaze some type of sugar.



p.s a side of rice FTW.
 
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