I don't eat fast food very often, but I do like a good quarter founder with cheese now and then, supersize the Coke and fries and to hell with the pearl-clutchers. Sure, sometimes the hippy-dippy Seven Whole Grain Colon Blow Quinoa Explosion stuff is fine if you add some fruit, but I'm Generation X; give me a couple bowls of Captain Crunch Oops All-Berries.
I was braising cabbage for a side dish and added a cube of frozen minced garlic that was probably over a head's worth. I really like garlic and figured it would be fine, even though the cabbage only amounted to about a quarter of a small head.
I assumed the garlic would cook down into being sweet and mild during the long braise. Edit: I ended up adding a couple of cans of diced tomatoes and turned it into cabbage soup.
For me the two most common would be Himalayan Salt and Honey (both having essentially infinite shelf life). Prices per lb are typically far lower than anywhere online and some products of quite good quality.
The opposite end of the spectrum being things like Olive Oil, which you should strive to find as fresh as possible (if it’s not clear, this means get your Too somewhere else, I recommend Parana in 3L tins on Amazon). In addition, you’ll often find great deals on Ox Good Grips products, which are some of the best utensils for the money.
Definitely swing through if you have a store in your area, I go to Ross every few months and always find something worth the trip. Lamb plays an important part in the cuisines and cultures of the Middle East so it's no surprise that there are loads of unique ways of preparing it in the region.
For this dish, it's going to be marinated in an onion marinade overnight, then roasted until it's fall off the bone tender. Throughout the region there must be over 50 unique ways to cook a Lamb Leg, from Yemeni cumin crusted Aneesh and fragrant Iraqi Kauai to Saudi Kansas and Omani Shula, they're all unique in their own way and absolutely delicious.
Today I want to show you how to make a Faked the Egyptian way, it's a very simple recipe that produces outstanding flavors and a roast that's hard to forget. Many of the recipes in the region utilize an array of spices and herbs to impart layers of flavors upon the lamb leg, but the Egyptian one is kept fairly simple using just 4 ingredients for the marinade; Onions, Salt, Pepper and Garlic.
The marinade is put together by blending the ingredients into a fine paste, then it's applied to the lamb leg before allowing it to marinate for a minimum of 12 hours. This marinade however is not just there to infuse the lamb leg with flavors, it also serves an important part in tenderizing the meat.
You see onions contain a significant amount of Protease, which is an enzyme that breaks down protein, the process of marinating the lamb leg in onions actually results in meat that is more tender and digestible than one that was not marinated. When left to marinate for a significant amount of time, the protease is able to break down most of the tough protein fibers you get in a hardworking muscle like a lamb leg.
Our marinade is made quite salty and over the 12-hour marinade, the salt works its way to a perfect equilibrium with the meat, meaning every single bite of lamb is perfectly seasoned and juicy. Sometimes lamb or mutton can have a very Gama flavor, and in a leg or shoulder it's really noticeable.
Technically they're both legs, but they are sold under different names, and I think it's worth getting hold of a lamb shoulder if you can. Lamb legs are larger though, and they're a simpler roast to work with as they only have a singular bone (or two if you count the shank).
Then I poke it with holes and stuff each one with whole peppercorns and garlic, I find that this leads to little pockets of garlicky peppery meat which are a nice addition. Instead, I choose to go for a hybrid approach, and at the 2.5 hour mark, I pull my lamb out of the oven and add any accumulated pan juices or fat to the vegetable coating.
It's not everyone's cup of tea though, and for some people the gelatinous texture can be off-putting, so instead for them I recommend the area immediately above the shank bone. This area still has quite a bit of fat, but a more traditional muscle structure that doesn't contain a lot of collagen.
Lamb is extremely important to the different cultures of the Middle East and sheep have been raised in the area for millennia. Since then the animals have played an important part as both a source of food, drink and clothing.
Indeed, many of the regions cheeses are still made with Sheep or Goat's milk to this day including Halloumi, Feta and Spanglish. In both Christianity and Islam, sheep play an important part in their holy books.
Apart from religious festivities Lamb legs are also served at all manner of feasts or large dinners especially when you have guests coming around. It's an impressive dish to plate but also a sign of respect when you serve something as precious as that to a guest.
In the Middle East the shank is considered the most prized part of a lamb leg, and it's not uncommon for it to be presented to your most important guest. The older a sheep gets before slaughter the more that flavor develops, and in some countries the gaminess is actually prized.
Once you reach the mutton stage, the meat will have a significant Gama flavor that is not very far off from deer or elk. The pepper and garlic in the marinade will lend the lamb some additional flavor, though don't expect it to be particularly garlicky or peppery.
Having said that, if you come across a pocket where the lamb was studded with garlic or pepper, that will be significantly more flavored and is a nice treat to find while eating. For the vegetables they have a delicious caramelized flavor that comes from the onion topping that is added to them.
The carrots will be soft and sweet, with a caramelized onion exterior that lends them some depth and savoriness. The Potatoes like the carrots will be savory, and they will also do well to absorb some lamb fat, making them absolutely delicious.
Make about 15-20 holes in the leg with a small knife, and in each one place a sliver of garlic and 1-2 peppercorns Grate nutmeg onto both sides of the lamb leg making sure to get an even and light dusting over the whole thing.
A few days ago I commented on a thread in another food sub where the concept of secret recipes was being discussed. This idea doesn't stand in my family, where handwritten cookbooks pay homage to the chef and get past down through generations.
My grandmother left us long before COVID-19, but her peanut butter blossoms live on. Add 1 unbeaten egg, 2 Tbsp milk, 1 tsp vanilla and beat well.
Use it to serve up finger foods for parties, or to make a quick dinner on a busy weeknight. Whatever you plan on making, if you’re going to invest in a deep fryer, you want to ensure that you choose the highest quality, most reliable option.
There are dozens of deep fryers to choose from, though, which can make it hard to narrow down the options. To help you on your quest for finding the bestdeepfryer, we’ve compiled a list of the best ones on the market.
Featuring advanced Cool Zone technology, this deep fryer prevents unnecessary oil burning, which helps to extend the life of the oil; not only will you save money, but your food will also taste better. A 3000 watt immersed heating element allows you to quickly recover the temperature so you can achieve the best possible results.
Final Verdict: The Seville BDF500XL Smart Fryer is easy to use and prevents over-burning, thereby improving the taste of your food and extending the life of the oil. The clear viewing window in the lid lets you keep an eye on your food, too.
This fryer has a 3-pound capacity stainless steel basket, which gives you plenty of space to cook large batches of wings, chicken fingers, fries, donuts, and anything else you have a taste for. The indicator light lets you know when the oil has reached the right temperature, so there’s no guessing involved.
Thanks to the permanent stainless steel filter, the smell of fried food will be controlled. It also has a condensation shield, which keeps oil from dripping onto the cord connection, which makes it safer to operate.
With a modernistic control panel, featuring different colors to ensure that you are always confident on your button-pushing, this model would have to be one of the finer ones on the market. As I was testing this baby on the battlefields, I received a call from a distant friend of mine.
With a swift leap to the kitchen and prayer in my thoughts did I wander inside the scene, realizing that nothing bad had happened. ‘’Maybe I forgot to turn it on?’’ It was my first guess, but after opening it up, I was immediately able to enjoy a fully cooked meal.
Most parts of the deep fryer were easily removable, even the frying pot, so cleanup was a breeze. The engine powering everything was really solid at a 1500 Watt rate, and I was impressed by the heating element that complimented everything.
You need to have a model that is built-in stainless steel, it might be a bit more costly, but it’s a long term investment that will pay off massive dividends. Lastly, the ability to prepare a meal in your own house in less than fifteen minutes cannot be overlooked.