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06-29-2014, 01:38 PM | #1591 | |
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Quote:
I like it. |
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06-29-2014, 01:39 PM | #1592 |
Cast Iron Jedi
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I've never tried it, but one of these days I want to make sous vide burgers.
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06-29-2014, 01:39 PM | #1593 |
**** you, you cretin.
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I like ground lamb burgers and tacos
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06-29-2014, 01:40 PM | #1594 | |
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Quote:
I'm not a lamb expert, though. I've only prepared it a couple of times. |
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06-29-2014, 01:43 PM | #1595 |
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06-29-2014, 01:45 PM | #1596 |
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06-29-2014, 01:45 PM | #1597 |
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Lamb is like veal. The purpose is that there's little to no fat.
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06-29-2014, 01:45 PM | #1598 |
Molôn Labé
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06-29-2014, 01:46 PM | #1599 |
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06-29-2014, 01:46 PM | #1600 |
Cast Iron Jedi
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There's little intermuscular fat, but chops often have a layer of fat on them.
https://www.google.com/search?q=raw+...ih=725&dpr=0.9 |
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06-29-2014, 01:47 PM | #1601 |
**** you, you cretin.
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Hmmmm interesting
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06-29-2014, 01:47 PM | #1602 |
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Changed my mind, I am either gonna grill them or put them in my cast iron grill pan on the hibachi to prevent smelling up the house
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06-29-2014, 01:47 PM | #1603 |
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Lamb is easy. Salt, pepper, rosemary and lots of garlic. You either cut slivers in the lamb to insert the garlic into the flesh or cut some cloves in half and rub them across the lamb then throw them in the roasting pan while the lamb cooks.
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06-29-2014, 01:48 PM | #1604 | |
**** you, you cretin.
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Quote:
Rosemary is a must with lamb
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06-29-2014, 01:48 PM | #1605 |
**** you, you cretin.
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Spot on
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