I am a lamb lover from way back, and I’ll eat pretty much any cut and in any preparation, which is a good thing, because lamb can be quite pricey. Racks of lamb or rib chops are usually among the most expensive cuts of meat in any butcher shop this side of sheep country, and even ground lamb is more than some of the fancy beef grinds I see occasionally.
And to make matters more complicated, it can be a challenging meat to cook, because it seems as though though the fat requires higher temperatures than beef or pork to render or soften into something delicious and rich instead of hard and greasy.
So for this evening’s boneless leg of lamb, I am going to try low and slow for awhile, then a quick shot of high heat to crisp it up.
Why yes, it’s going on the grill, because grilled lamb is the best lamb!
And if you can get cheap cuts, or if you are really lucky some mutton, give it a shot. If anything the shoulder chops are easier to cook and just as good, and mutton is divine, but I think an acquired taste.
This article is a chaotic mess of leftist memes and flaccid logic, but it does bring up an interesting point about how restaurants are managed, and how their employees are motivated.
Why It’s So Hard for Restaurants to Go Tip-Free
The pay equality gap always bothered Barcito owner Andrea Borgen. The 2016 Eater Young Gun winner opened her Los Angeles business in 2015 and noticed the front of the house earned two and a half to four times as much as the kitchen staff. To address this, Borgen very publicly converted to a no-tipping model in 2016, and on July 2 she brought tipping back. Borgen views this recent shift as a sustainable way to build equity between Barcito’s front-and back-of-house staff.
I went to a well-regarded NYC restaurant a few months ago, and had a very nice meal. But the service (which was included) simply didn’t compare to my last meal there, before they shifted to a no-tipping policy. I think there is something to be said for a direct relationship between one’s work and one’s compensation, and tipping is exactly that.
I am torn between revulsion and interest… The Tide-Pod
It ain’t the best drink, but it’s good for making fun of Tide-Pod munching, f*cktard millennials. To make one, grab yourself a 1.5 oz cordial glass similar to what I’ve got here. Or don’t, make it in a shot glass if you like. Make it in a red solo cup or in a tube sock, I really don’t care, it’s your drink. But to make it look cool like this, start by pouring 1/2 ounce of Blue Curaçao into a cordial glass. Next, combine 1/4 ounce of Bailey’s Irish Cream with 1/4 of half-n-half (one of those individual creamers is perfect). Drizzle that over a barspoon down the side of the glass to form the middle layer. To finish, take 1/2 oz UV Orange Vodka and drizzle it over the spoon to form your top layer. It kinda tastes like a creamsicle, if you are an alcoholic and use your imagination.
Courtesy of Bitter Clinger.
Yeah…I love this stuff. Salt cod is a weird ingredient, but damn, it is spectacular when done right.
There is a French dish called “Brandade de Morue” that is essentially salt cod and whipped potatoes. it is ridiculously good. But the reconstitutiong of the cod just takes too long. It’s not difficult, but it does take planning.
State Fair of Texas Adds Even More Ridiculous Fried Foods to This Year’s Line-Up
I’m not sure I agree with “ridiculous. It’s more like, “Oh my God! That sounds decadent!”
Food and cooking tips, Castelvetrano olives with a sprinkle of chili flakes, young wild pigs, crisp bacon (although I am moving toward less crisp), thick and fluffy pita, and good tomatoes that aren’t square, pale pink and covered with Mestizo E.coli: cbd dot aoshq at gmail dot com. Any advocacy of French Toast with syrup will result in disciplinary action up to and including being nuked from orbit. And yes, shaking a Manhattan is blasphemy…it’s in the Bible!