The General Chat Thread

Anyone ever cook a shoulder of lamb? I tried yesterday and it was 95% fat The amount of meat I got from it was enough for 2 adults and not the 4 I was trying to feed. I was left with a mountain of grizzly fat that just went in to the bin. Such a waste of money and time!

Nah, this was just a lump of fat with a token amount of meat and even that was fatty. I'll have a chat with the butcher next time I'm in - won't be looking for something off or anything, just to warn him if someone else gets something similar. Was gutted to be honest as was all excited Sat night thinking about cooking it yest morning. Still, bigger problems in the world!

Hhhmmm , bone in shoulder of lamb - either good old lamb stew - or morrocan(ish) lamb tagine - yeah it's a bit fatty - but it shouldn't be excessively so ..

LaChatteGitane wrote: »

I have never, ever peeled a butternut squash in my life. When roasting, the peel et all goes tender.

I've peeled them for chutney, almost killed my lovely OXO goodgrips peeler and had a few near misses - came close to cutting my fingers a few times!
If you must peel it, I'd recommend cutting it in 4 first so that you can grip it better. But for soups etc I would just roast it and peel it after, really enhances the flavour

the beer revolu wrote: »

You're back.!!!
How about some pics of your lovely dinners?

Heheh, I think my mojo has disappeared somewhere between Belgium and Ireland. Maybe some day it'll come back.
It should, as I now have a brand new kitchen (still a few things to finish, mind you) and we have free range pigs for meat. Just waiting for our veggie plot to develop and lots of inspiration (the latter is why I'm here)

LaChatteGitane wrote: »

Heheh, I think my mojo has disappeared somewhere between Belgium and Ireland. Maybe some day it'll come back.
It should, as I now have a brand new kitchen (still a few things to finish, mind you) and we have free range pigs for meat. Just waiting for our veggie plot to develop and lots of inspiration (the latter is why I'm here)

I can still picture the setting of your last Christmas in Belgium - baby blue theme all around and pine on the dining table. I thought it was amazing and so inspiring.
Ok freak stalker mode over. Nice to have you back.

LaChatteGitane wrote: »

Heheh, I think my mojo has disappeared somewhere between Belgium and Ireland. Maybe some day it'll come back.
It should, as I now have a brand new kitchen (still a few things to finish, mind you) and we have free range pigs for meat. Just waiting for our veggie plot to develop and lots of inspiration (the latter is why I'm here)

Welcomed back! Think you just about signed off when I signed on round these here parts. Have drooled over your previous posts though so please put that kitchen to good use!!

im going to do a surprise dinner for me and the hubbie tonight. The surprise being that i don't know what im going to make. hahaha!!!

when im too lazy to take anything out of the freezer i like heading down to supervalu and seeing what i can put together that's different from the normal things i cook.

Find i can get into a rut and not try out new things im usually one for doing curry's, pastas, pizza's, indian's, chinese. After that ive no idea where to go so tonight's dinner should be a bit of fun.

Unbelievably busy day in work today. All sorts of problems & not nearly out of the woods yet. When I do eventually get home it will be "chipper & beer here we come"!!

I've gotten some galangal in my veg box this week, never had it before. Is it similar to ginger in terms of flavour? I usually freeze my ginger and grate it straight from frozen as I want it in dishes, can I do the same with this?