lamb dishes
Moderators: karadekoolaid, THE MOD TEAM, Stokey Sue, Gillthepainter
65 posts
• Page 4 of 4 • 1, 2, 3, 4
Re: lamb dishes
.
Had come a across the term hogget but ages ago - something beginning with h! - and didn't spring to mind so thanks for the post Stokey.
Lovely meal all round, Gill. No, not exotic but actually my all time favourite.
-------That is dinky, How do you find 14"? I'm a 15 " laptopper and alway wonder about 14" for added lightness. SSDs are (maybe time for a tech thread on Members page or Other Stuff!)
WW - see what you mean. Tbh I often find Ottolenghi a bit frilly and for the large array of spices and flavourings he has, often surprisingly weak. More is sometimes less.
Sloe Gin nice goat meat link. (Savoury duck?? )
Must get in some lamb - or even goat - sometime.
.
Had come a across the term hogget but ages ago - something beginning with h! - and didn't spring to mind so thanks for the post Stokey.
Lovely meal all round, Gill. No, not exotic but actually my all time favourite.
-------That is dinky, How do you find 14"? I'm a 15 " laptopper and alway wonder about 14" for added lightness. SSDs are (maybe time for a tech thread on Members page or Other Stuff!)
WW - see what you mean. Tbh I often find Ottolenghi a bit frilly and for the large array of spices and flavourings he has, often surprisingly weak. More is sometimes less.
Sloe Gin nice goat meat link. (Savoury duck?? )
Must get in some lamb - or even goat - sometime.
.
- miss mouse
- Posts: 712
- Joined: Fri Jul 06, 2012 11:08 pm
Re: lamb dishes
ZeroCook wrote:. Tbh I often find Ottolenghi a bit frilly and for the large array of spices and flavourings he has,
.
A perfect description IMO, 'frilly'. And oh, what an effort looking at the ingredients list, I feel VV tired just thinking about it.
- WWordsworth
- Posts: 2211
- Joined: Wed Dec 05, 2012 3:26 pm
- Location: North West Leicestershire
Re: lamb dishes
Yep, he is a bit Per Una" isn't he.
Re: lamb dishes
miss mouse wrote:ZeroCook wrote:. Tbh I often find Ottolenghi a bit frilly and for the large array of spices and flavourings he has,
.
A perfect description IMO, 'frilly'. And oh, what an effort looking at the ingredients list, I feel VV tired just thinking about it.
What's interesting is that I can happily assemble all the spices in a long Madhur Jaffrey recipe, fir example, and feel they're all necessary and not have a problem with that. Ottolenghi reminds me of BBQ guys and chili hot sauce cooks that have fifty ingredients in a rub or a sauce where all but three or four are unnecessary or pointless. That's what I mean by frilly - in the modernistic sense. Overembellishment for its own sake.
- miss mouse
- Posts: 712
- Joined: Fri Jul 06, 2012 11:08 pm
Re: lamb dishes
ZeroCook wrote: Ottolenghi reminds me of BBQ guys and chili hot sauce cooks that have fifty ingredients in a rub or a sauce where all but three or four are unnecessary or pointless. That's what I mean by frilly - in the modernistic sense. Over embellishment for its own sake.
A perfect description for me.
65 posts
• Page 4 of 4 • 1, 2, 3, 4
Return to Food Chat & Chatterbox
Who is online
Users browsing this forum: No registered users and 252 guests