#Lamb Chops Marinated

[emilyaverry]

Lamb Chops | Buy Lamb Online | Meat Shop Drop

You can simply Buy Lamb Online or use our Lamb chops marinated to prepare some good food instantly without much effort. It is the best advantage of our marinated items that you can make some dishes directly from the frozen, marinated meat pack.

[literary-vandal]

"A virtuous man's honesty exists only in proportion to the pyre upon which he atones for it."

— Lamb Chop

[hardcollectionzombie]

Indulge in the rich flavors of mint yogurt marinated grilled lamb chops paired with a light and fragrant quinoa pilaf. This recipe combines the tenderness of grilled lamb with the wholesome goodness of quinoa, offering a well-rounded and satisfying dining experience.

[jinwoosbabyboo]

Onychinus Personal Chef II

ꩇׁׅ݊ You became Sylus' personal chef based off of pure chance. He's picky, he's annoying and he is just so damn fine. ꩇׁׅ݊ fem!reader, sylus x personal-chef!reader pt 2 of a 3 part series ꩇׁׅ݊ pt. 1 .... ꩇׁׅ݊ pt. 3

Your Client Sylus who has Mephisto deliver you menus of what he wants to eat.

Your Client Sylus who always finds a way to hang out in the kitchen while you’re prepping/cooking and give you unsolicited advice “You should sear that side a little longer” “You should let the trained chef do her job”

Your Client Sylus who has you ‘taste’ his food with him because he just wants to make sure you eat and he secretly enjoys feeding you "Why do you always have me take the first bite?" "Just making sure you didn't poison it" "Why would I- okay princess"

Your Client Sylus who purposely gives you complicated orders so that he can listen to the recordings of you complaining to Mephisto. “Who eats smothered lamb chops as a snack? Does he realize I have to marinate these for a day for them to be perfect? He's getting two hours and he can get over it should've requested these for tomorrow” “I don’t get paid enough for this … well I do actually … more than enough … but I’m gonna complain anyway” He also finds himself listening to your singing and humming while you cook “Your talents were being wasted miss chef” He mumbled to himself with a smirk

Your Client Sylus who teases you when you can’t reach something in his kitchen that was built specifically for his height and wingspan “Would you like some help?” “No I want a damn … I mean I would like a step stool so I don’t have to keep calling you and the boys for help” “If it’s you I don’t mind helping”

Your Client Sylus who acts like he’s annoyed when you make him help with prep while he’s loitering in the kitchen “Are you telling me what to do?” “Do you want to eat tonight?” Luke and Kieran snicker in the background and instantly go quiet when Sylus shoots them a glare.

Your Client Sylus who hates when you call yourself Onychinus' Personal Chef and is very vocal about it. "You're my personal chef" "I also cook for the twins" "I'm your boss sweetie" "My boss who is the leader of Onychinus"

Your Client Sylus who you end up bickering with like an old married couple after only six months of working for him. You love the days when he doesn’t give you a menu and you get to cook whatever you want “Sylus do you want to eat lunch?” “What are my options chef?” “Yes or fucking no” “……Yes” Who’s really in charge here? It’s always been you.

Your Client Sylus who becomes more forward with his flirting when you aren’t catching his hints. He wants you to be honest with yourself and give in to him yet you continue to keep him at an arms length. You convince yourself that he’s just a calculated man who wants some kind of excitement in his life. He just enjoys the games. At least that’s what you tell yourself.

ꩇׁׅ݊ taglist ; @mangooes @mourning-into-dancing

[petermorwood]

More food and cooking of the Middle Kingdoms, though in this instance with photos only since the recipe hasn't yet been written up.

It's Lamb in Sour Blackberry Sauce, from "The Door Into Sunset", and this form involves lamb chops, both marinated and not, a sauce made from the marinade, and (since the Middle Kingdoms have no PO-TAY-TOES) a simple accompaniment of Arlene Roasted Root Vegetables, in this case parsnips.

The marinade is made from blackberries macerated in balsamic vinegar (red wine vinegar is another possibility, but we - and to our surprise the shop - were both out of it) and, for a bit more fruity complexity, some Kriek, a Belgian lambic beer brewed with sour cherries.

This was the drinking accompaniment as well. It's a very attractive colour, and its dry finish contrasted well with the lamb.

*****

Step one, take a bowl, add some of the beer and the macerating vinegar, then the chops.

Step two, add a layer of the macerated berries.

Step three, top off with the rest of the beer...

...then cover with clingfilm and put into the fridge.

We left ours for 72 hours, and here's the contrast between unmarinated chops and marinated ones.

That berry is to mark which was which, but it's really not needed. :->

*****

Sauce was made by reducing the marinade by about 50%, with some of the berries mashed into it and others left whole, then thickened with arrowroot.

Why not cornflour?

Fiction-wise, DD has decided that the Middle Kingdoms lack maize as well as potatoes, so there'll be no cornflour, sweetcorn or polenta;

Food-wise, arrowroot thickening keeps a sauce smooth and fluid rather than turning semi-solid or even solid when cold, because we were already thinking about other ways to eat this than over whole chops on a plate.

For example I got a couple of fondue forks and tried toasting some of the fatter bits of chop, then dipping them in the sauce.

It worked very well - understatement! - even with that little Instant BBQ tray. Barbecuing works wonderfully. We've also tried flash-frying, whose result different but just as good, for the last couple of chops we'll try grilling (US broiling) to see how that turns out.

*****

As for "does the sauce look and mouthfeel good when cold?", yes it does. We used it as a dip when finishing the leftovers later that night. The last couple of cooked chops were cut into pieces matching the parsnips, like the ones toasted on the BBQ, then everything was seared / re-crisped under the grill for a few minutes and eaten as finger-food.

There are no photos, because by the time either of us thought of a camera, there wasn't enough left to bother with - which by itself says how good this was!

*****

Also, instead of fingers, we used eating-picks.

If a diplomatic envoy is having a working snack while busy with documents, saucy-greasy fingerprint reminders of that snack on the documents will impress nobody.

And if diplomacy is a bit on edge, then no matter how much they really eat, the envoy can always tell superiors back home how they expressed silent disapproval by merely picking at their food.

It'll fool nobody, of course, especially if that diplomat is known to enjoy the pleasures of the table, but token gestures are what this sort of diplomacy is all about.

:->

[marhor9879]

Lamb Neck Roast with Rough-cut Chermoula

Ingredients:

60 g Beef dripping, ghee, schmalz, melted or olive oil

1 tbsp Each sweet and smoked paprika

4 slice / 1.5 kg Lamb necks

1-1.2 kg Mixed vegetables (I used 1 large carrot, diced, 800 g cherry tomatoes halved, 1 medium onion, peeled and cut into large pieces, 5 celery ribs, sliced)

2 Large garlic bulbs, outer skin removed

Sea salt and freshly milled black pepper

Flat bread, to serve

Lemon wedges, to serve

2 Garlic cloves, peeled and crushed

1 tsp Salt flakes

30 g Each flat-leaf parsley and coriander, leaves and stalks

1 Long red chilli pepper, chopped

2 tbs Extra virgin olive oil

Finely grated zest and juice of 1 large lemon

1/2 tsp Each ground cumin, ground coriander and sweet paprika, toasted

Instructions:

Place melted beef dripping or oil and both paprikas in a large bowl and season well. Add lamb necks and turn to coat all over, then use your hands to massage mixture in. Cover and chill for up to 2 days to marinate.

Preheat oven to 220C/430F. Place chopped carrots, celeries, cherry tomatoes, and garlic in a large, deep roasting pan. Season well, then place marinated lamb necks on top and spoon over any remaining marinade.

Roast lamb necks, turning once, for 30 minutes to brown and crisp up. Remove pan from oven. Cover with a lid or a large piece of baking paper, then cover with doubled pieces of foil to secure tightly. Reduce oven to 180C/350F. Roast until fall-off-the-bone fork-tender, about 3 hours.

Meanwhile prepre the chermoula. Use a knife to mash garlic and salt flakes together on a chopping board until a smooth paste forms. Place in a medium serving bowl. Roughly chop parsley, coriander and chilli together on same board until well combined, scraping up any leftover garlic salt mixture remaining on board. Add to bowl, then stir in olive oil, lemon zest and juice, and spices until well combined. Taste and season well.

Spoon the vegetable mixture onto a serving platter, then top with the lamb necks. Spoon over some of the rough-cut chermoula, and serve with extra chermoula, flat bread and lemon wedges.

[wereldgerechten]

Authentic Turkish Shawarma

This typical Turkish street food is bursting with flavour and is served on a Pide (Turkish bread) with garlic sauce and sometimes also with tomato sauce.

Ingredients for the Shawarma:

800 grams of lamb

1 bunch of spring onions

1 red bell pepper

1 green bell pepper

Ingredients for the Shawarma spices:

2 teaspoons of cumin powder

2 teaspoons of freshly ground black pepper from the mill

2 teaspoons of paprika powder

2 teaspoons of garlic powder

2 teaspoons of ginger powder

2 teaspoons of coriander powder

1 teaspoon of freshly ground sea salt from the mill

1 teaspoon of cinnamon powder

1 teaspoon of turmeric

1 teaspoon of cayenne pepper

1 teaspoon of ground cloves

Preparation:

Step 1:

Cut the spring onions into rings. Cut the bell peppers into thin strips.

Step 2:

Put the cumin, black pepper, paprika powder, garlic powder, ginger powder, coriander, sea salt, cinnamon, turmeric, cloves and cayenne pepper in a bowl and mix well with a whisk.

Step 3:

Mix the Shawarma spices, spring onion and bell pepper well through the meat and leave it covered with cling film in the refrigerator for about 4 hours so that all the flavors of the spice mix can be absorbed by the meat.

Step 4:

Put the meat in a large wok without oil or butter and fry it in its own fat that is released.

Step 5:

Cut a Pide (Turkish bread) in half and toast it in a dry frying pan or cut a pita bread in half and heat it in a toaster. Then top it with raw endive, Shawarma, garlic sauce or tomato sauce, cucumber slices and tomato slices.

Serve it with Garlic Sauce, Tomato Sauce and Pickeld Jalapeno Peppers from the Sera brand.

NOTE:

You can also replace the lamb with pork.

Authentic Turkish Garlic sauce

Ingredients:

250 ml mayonnaise

1 bulb of garlic

2 tablespoons of dried parsley

Preparation:

Put the mayonnaise in a bowl. Peel and squeeze the garlic over the mayonnaise and stir well. Stir in the parsley. Cover the bowl with cling film and let it season in the refrigerator for 24 hours.

Serve the Garlic Sauce with Shawarma.

Authentic Turkish Tomato sauce

Ingredients:

160 grams of tomato ketchup

1 tomato

1 onion

1 teaspoon of Sambal Oelek

Preparation:

Peel and finely chop the onion. Cut the tomato in half and remove the seeds with a teaspoon, then cut the tomato into very small pieces. Put the onion, tomato, tomato ketchup and Sambal Oelek in a bowl and stir well. Cover with cling film and let it marinate in the refrigerator for 24 hours.

Serve the Tomato Sauce with Shawarma.

[askwhatsforlunch]

Chilli and Manuka Honey Lamb Chops

These mouth-watering Chilli and Manuka Honey Lamb Chops make a beautiful and delicious lunch on a warm and sunny Sunday! Have a good one!

Ingredients (serves 2):

1/2 teaspoon dried thyme

1/4 teaspoon dried sage

1/4 teaspoon dried marjoram

1/4 teaspoon ground hot chilli

1/4 teaspoon salt

1/2 teaspoon freshly cracked black pepper

1 heaped teaspoon pure raw Manuka Honey

1 1/2 tablespoon canola oil

2 beautiful (180-gram/6.35-ounce) lamb shoulder chops

In a large, shallow plate, combine dried thyme, dried sage, dried marjoram, ground chilli, salt and black pepper. Give a good stir, to mix.

Add Manuka Honey and canola oil, whisking well, until well-blended.

Add lamb chops to the plate, and thoroughly coat them and rub them in the marinade.

Place in the refrigerator, and allow to marinate, at least one hour (but the longer, the better!)

Heat canola oil in a large frying pan over medium-high heat. Once hot, add marinated lamb chops, and cook them, about 5 minutes on each side, turning them and glazing them with leftover marinade often, until well-grilled.

Serve Chilli and Manuka Honey Lamb Chops hot, with Lime and Manuka Honey Mint Sauce and Lemon and Mint Creamed Cucumbers, and a full-bodied red like a Waiheke Island Pinot Noir.

[abramsbooks]

RECIPE: Lamb Wontons (from Win Son Presents A Taiwanese American Cookbook by Josh Ku, Trigg Brown and Cathy Erway)

One time Trigg’s friend Julia Sung was in the kitchen at Win Son and she shared this game her family plays every Lunar New Year. They make wontons and stash a whole peanut inside one wonton. The person who finds the wonton with the peanut gets an extra fat hongbao, or red envelope stuffed with money. The catch? If you accidentally eat the peanut, you get nothing.

We once held this contest in our restaurant where we put a peanut in one of our wontons and would buy the dinner for the winning customer. It’s tricky, though, since people have peanut allergies, so we had to warn everyone who ordered wontons and anyone with the allergy was obviously disqualified. We forget who won, but it was hilarious.

Though wontons are most commonly filled with pork, or a combo of pork and shrimp, these are made with an unconventional lamb filling, which is spiced up with cumin and coriander. It’s served on a bed of labneh and you can add chili oil at your own discretion. This makes for a fun twist on a familiar dish that never gets old.

INGREDIENTS

1 pound (455 g) ground lamb

1 tablespoon grated fresh ginger

1 tablespoon grated garlic

2 teaspoons red chile flakes, such as gochugaru or Sichuan chile flakes

½ teaspoon salt

1 teaspoon toasted white sesame seeds

1 teaspoon toasted sesame oil

1 tablespoon light soy sauce

2 teaspoons rice wine, preferably Taiwanese, or use Shaoxing rice wine as a substitute

1 heaping cup (45 g) packed flat chives or 4 large scallions, chopped

1 pack square yellow wonton wrappers (about 50)

2 teaspoons cumin seeds, for dusting (optional)

1 cup (240 ml) labneh

1 cup (240 ml) Sweet Soy Dipping Sauce (as featured in the book)

House Chili Oil (as featured in the book) or your favorite chili oil, such as Lao Gan Ma Spicy Chili Crisp (optional)

1 cup (16 g) chopped fresh cilantro leaves and tender stems (optional)

2 teaspoons “Lamb” Spice Mix (as featured in the book)

Fold together the lamb, ginger, garlic, chile flakes, salt, sesame seeds, sesame oil, soy sauce, rice wine, and chives (do not overmix). Marinate in the refrigerator overnight, or for up to 2 days.

To make a wonton, place a wrapper in a diamond shape on your palm. Place about 1 teaspoon of the filling horizontally along the lower half of a wrapper. Dip your finger in water and trace the sides of the wrapper to wet it; wet a line just above the center of the wrapper. Fold the bottom edge over the filling and seal along the sides, and at the top, leaving about ½ inch (12 mm) of the wrapper at the top edge. Be sure to seal the edges securely shut, and try to squeeze out any air pockets. Wet the corners of both bottom edges of the wrapper, and twist them backward to meet. Pinch where they meet to seal the wrapper there. Repeat with the rest of the filling and wrappers.

As you fold the wontons, place them on a lightly floured surface such as a sheet pan. Freeze if not using immediately; the wontons can be boiled from frozen without thawing.

Bring a large pot of water to a boil. Drop in the wontons in batches (according to however many you’re serving) so as not to overcrowd the pot. Cook for about 6 minutes, until they float and the skins are translucent. Carefully remove the wontons with a slotted spoon or spider and transfer to a bowl.

Using the back of a spoon, spread the labneh on a platter to serve family-style. Arrange the boiled wontons on top. Sprinkle with the cumin seeds, Sweet Soy Dipping Sauce, and the chili oil, if using, and finish with the chopped cilantro and “Lamb” Spice Mix.

A modern, brashly flavorful guide to cooking Taiwanese-American food, from Brooklyn’s lauded Win Son, Win Son Bakery, and Cathy Erway, celebrated writer and expert on the cuisine

Josh Ku, born in Queens to parents from southern Taiwan, and Trigg Brown, a native Virginian whose mentor was a Taiwanese-American chef, forged a friendship over food—specifically, excellent tsang ying tou, or "flies’ head," a dish of chopped budding chives kissed with pork fat. Their obsession with Taiwanese food and culture propelled them to open Win Son together in 2016. The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese-American cuisine.

Ku and Brown have teamed up with Cathy Erway, Taiwanese food expert and celebrated writer, to create this book which explores and celebrates the cuisine of Taiwan and its ever-simmering pot of creative influences. Told through the eyes, taste buds, travels, and busy lives of Ku, Brown, and Erway, this book brings the cuisine of this misunderstood island nation into the spotlight. With 100 creative, yet accessible recipes, this book will unravel the history of this diaspora cuisine. While featuring classic dishes and well-known favorites, this cookbook also stretches this cuisine's definition, introducing new dishes with brazen twists that are fun, flavorful, and decidedly American-born in style.

For more information, click here.

[angelkin-food-cake]

Minted Lamb Leg

¼ cup olive oil

⅓ cup malt vinegar

2 Tbsp. brown sugar

1 bunch round mint, leaves picked and chopped

3.31 lb. lamb leg, bone in

sea salt and cracked black pepper

2 bunches green asparagus, trimmed and blanched

2 bunches white asparagus, trimmed and blanched

Mint Sauce:

⅓ cup malt vinegar

2 Tbsp. brown sugar

1 bunch spear mint, leaves picked and chopped

To make the mint sauce, place the vinegar, sugar and mint in a bowl and stir to combine. Set aside.

Place the oil, vinegar, sugar and mint in a bowl and stir to combine. Place the lamb in a large baking dish. Score with a sharp knife and sprinkle with salt and pepper. Pour over the oil mixture, cover and refrigerate for 1 hour to marinate. Preheat oven to 200°C (390°F). Roast the lamb for 45 minutes for medium-rare or until cooked to your liking. Serve with the asparagus and mint sauce.

[nityarawal]

8/28/23

Morning Songs

Yesterday's Boytoy

(The Handler)

Mahalo My Lord- Trinity

Why'd You Have

To Defend

Your Baby Boy-Toy

Redheads

Why'd You Have To

Defend

Yesterday's Boytoys

Why'd Your Octopus

Dreads

Wrap

Around All The 

Boys Necks

If You Don't Like

What They Say

Filmed By Cellular

Towers

You Pull The Ropes

Tighter

Go Mamma Go

Whistleblow 

I Said

Tell The Truth

Don't Appease

The Attys

With A Happy Ending

For What

They Do

It's Probate Fraud

Real Estate Law

Exploited

Tenants Rights

Destroyed 

By Murderers

Yeah We Know

What We're Talking 

About

Discrimination

Racism

Smear 

Campaigns

From Little

Handlers

Drunk Fools

Putting Out Their Hands

We're The Bribes

Good

At Idyology

From Stirling Bros

Did Atty Bill Whitman

Assure You

He Was A Good

Attorney

Muir Brokers And Sons Begged

Him To Help

My Kids

And I

Michael Villanueva

After Neighbors

Militia Murder

On Country Club

You Witnessed

However We'd 

Rather

He Don't 

Go To Ukraine

And Adopt Baes

From Surrogates

Down On Their

Luck

Raped By Government

His Allies

He'd Rather Go To

UKraine

With PDs

Pick Up Some Baes

A Babies

Anonymous Factory

For Sterile

Invitro Gay Attys

No Harm Done

You Say

Then You Won't 

Mind My Song

My Words

My Pen

My Metaphysical Sword

For Children

My Disclosure

It's Only Weapon

I Have

Are The Boytoys

Afraid Of The Cougars

Songs

Militia Beg

Don't Tweet

OK My Little

Nazi Lambs

Proud Boys

Uh Huh

I Won't 

I'll X You See

Call Me A Snitch

Drunk Snarling

Civil War Activist

Hello Angels

Always 

Wanted Our Royal

Heads

Some Piece

Of The Princesses Pie

Harley Davidson

Guys

Stalking Bob Bernard's

My Dad's BFF

Business Partner

They Ate A Chunk

Or Two

Attempted Murder

With Real Estate

Attys Too

So I'm Pretty 

Sure

I Got Boundaries

From The Snakes

Of Sandiego

Iowa Judges

Pedophiles

Roxanne De Palma

Idy Poser Yoginis

I Got Boundaries

Josh Radnor Said

He Had Boundaries Too

When He Saw My

X

Trying To Pimp

Me Out

We Got Boundaries

Civil Activists

Sometimes

You Work For Free

On Commission

For Civil

Harmony

We Got Boundaries

Singers

Luits

Bards

Pure Souls 

Conduits

Muses

We Got Boundaries

Mamma

Prudent Boundaries

We Got Boundaries

Prudence

Mia 

Mitra

Mary 

And I

On Dear Prudence's

Anniversary

Song Date

Always Did

Appreciate

A Little Faith

For The Breeders

Who Made Einstein

Rockstars

Scientists

Beauties

Models

Appreciate

A Little Faith

For Community

Schools 

Like Montessori

Founded

By Moi

Helping Real Estate

Mas

Sold Out By

Fundamentalist Pasteurs

Priests

Village Farm School

Divorcees

Defense

Bribes

Sold Out By

Courts

Attacked

Our Idy Encinitas Families

We Appreciate

Innovation School

Just Not The

Julian Charter School

Hookers

Umbrella'ing It

Who Stole My Family

With Texas Marines

Massage

Hand Jobs

Posing As Moms'

Spreading Disease

In A Pandemic

Priests Selling Out Our 

Kids

To Scramble Under

Cellular Towers

Didn't Appreciate 

Restraining Orders

From My Beach Homes

Encinitasbeachhome.com 

HomeSmart Realty

Compound

Nardo

Didn't Appreciate

Lawyers Beatings

At Clark- Viviano Law 

In The Night

Or Ticks Planted

On Me

And My Rockstars

Nearly OD'd

On Lithium

Planted Handlers

We Want To

Know Price

What Does

Sammy June Get Paid

On #FreeBritney Heads

For Being

His Persian

Officers

Kite Runner

How Did Lou Taylor

Acquire

Another Victim

Call Justin Bieber's

Magistrate Judges

Charge Them For Treason

#FreeBritney 

Already Ordered

Lou Taylor

Tri-Star Prosecuted

We Want Her In 

A Cage

Not Brit's Dad

Dying

In Prison

Charge Lou Taylor

Tri-Star

Judges

Attys To Clerks

Presidents

Congressmen

Governors

Senators

DAs

Deputies Dicks

Even The Chopped

Off

Ones

Truncated

For The Defense

Team

Heshe

Whatever

Pronouns

This Kink

Maybe

Dykes

Of Court

Charge Them For

Treason

For They Tromped

On Trinity

And My

Gals At Chowchilla

Every Single One Of

Them

Says Nina's

"Been Waiting For

Eternity,"

She Jokes

Been Writing You

Governors

Gavin Newsom

Jerry Brown 

NASA

Sheriff Bianco

DA Senator And VP

Kamala Harris

DA Summer Stephan 

Deaf Ears

Pushing Defense Gay Man's

Pleas

We Wrote You

Now #TimesUp

3 Warnings

You've Had Dozens

3 Red Flags

No More Warnings

7 Years 

Of Holocaust

Mother Nature Is Screaming

PDs Inconsistencies

For Constipated

Gays

Army

Dr. Gardner

Method

Not Handing

Over

Another

Bae

Call It Rude

Tanny 

I'm Allergic To Your

Poly Crew

Seems I Need

Space

Another Tribe

To Tell Another 

Handler

At Every

20 Residences

Plus Camps

To Back Off

On Smear Campaign

Or They'll End Up

In A Defamation Trial

Crazy

Drugged

Stupid

Raped

Like Johnny The Pirate

As A Gypsy

Californian

Grew Up In The

Sierras

Born In Chicago

Schooled In Iowa

Writers Capital

Seems Your Attys

And Officers

Think I'm Chattel

Collateral

No

Not True

Never Was

Sacred Autonomy

My Dear

They Probed

My Who-Who

For Proud Boys

Like You

And Your Bros' Smears

And No

I Never Did

Drugs

Like Your Hookers Of Court

Trafficked

But Somehow

They Got Us

Mixed Up

They Got

18 Months

Of Free

Naked footage

Video

For Dark Web

Nothing Is Free

You Know That Now

For Perverted

Spin Dr's

Like Carmel Benson

Dykes

And 

Dr. Queresheri's

IEHP

Office

Dr's Discriminating

On Bribes

Riverside Healthcare 

Breaking Hippa Laws

Gossiping Nurses

Darlene

Drm Natalya

Therapists

Can't Get Pathology

Reports

Therapist Tima

Ivanova Bickers

Hiding Property Manager

Emily Pearson's Fentanyl Fairy

Murder

Double Agent Oath Keeper

Sheriff Coroner Bianco 

Ghosts Us

On Probate Cons

Mommy Haters

Somehow They Sold Me

And I Didn't Want

To Be Bought

So I Whistleblow

For Poppy

Since You're Not Present

Mamma

And Anjali

My Daughter's

Always A Nanny

An Auntie First

Praying DA

Gets Arrested Before

You Two

Because Once

A Relationship

Hurts

The Community

Broken

Because Boy Toy 

Goads

"Hit Me,"

It's Never A Secret

Filmed

By Sheriff Conspirates

Never A Hells Angel 

Plea

Gag Order

Because

Some Of Us Say

"No!"

Said "No!"

And Fought

For Autonomy

Long And Hard

For Our Civil

Activist Rights

You See

On Nitya X

Britney X

Civil Activists

Malcolm X

Anne Heche 

Didn't Make It

A Punch In The Gut

When They Cut

Her Oxygen

At 911

Con With Fentanyl

Probate Fraud

By Brokers

Naya Rivera

Didn't Make It

Drowned

By Divorce Court

Drugs

Handlers

My Glee Love

[maccas-strawbi-sundae]

Hey everyone, I just wanted to share what I cooked this morning! I've been eating really late/early since my partner began the nightshift as it's caused my insomnia to rear its head again. So, this was my dinner/breakfast as I didn't eat the night before as I wait for my partner to get home to eat (I start cooking normally half an hour or so before he gets home).

♥ It is honey rosemary kangaroo! 🦘🌿

♥ Kangaroo is eaten in Australia due to Kangaroos actually being considered pests and, it is sold in most supermarkets and at butchers too. It is not so much the norm however, a lot of people are unwilling to eat it, I used to be one of those people until I met my partner and he cooked it for me. I now actually eat it more than him! It is lean and both high in protein and iron.

♥ It is generally recommended to cook kangaroo medium rare as it can become very dry if overcooked due to its low fat content.

♥ My partners recommendation for cooking kangaroo is to cook it like lamb or, to cook it with strong flavours as it can be gamey in taste. I tend to like using more Asian flavours unless I am slow cooking it. I decided to change it this time and to share it with you guys! :)

------------------------------------------------------------------------------

🌿🦘 Recipe 🦘🌿

♥ I marinated it for most of yesterday just some dry rosemary (fresh would have probably been nicer), a squeeze of honey maybe 1tsp, 1 garlic clove chopped up roughly (it could be grated or crushed if preferred) and a bit of water. I placed it in a freezer bag, lightly massaged it, tied it off and then placed it on a bowl in the fridge.

♥ When I got it out I put the pan on high (I use a non-stick pan as I don't like to add oil or anything) and then slowly laid the kangaroo in the pan. They were two large steaks (they're more like hunks/chunks given how they are packaged, nothing like beef, never the same shape or size). I gave it five minutes on each side. I then let it rest shortly then attempted to slice it but, since I'm not allowed near knives alone currently (due to the APU stay) I had to try and shred it with a fork and butter knife which was not difficult due to it being tender! To finish I just tossed it with a light drizzle of kecap manis, not even a teaspoons worth.

♥ For my salad I am quite basic and I've always loved carrot and cucumber since I was young. I just ran a larger peeler down each and placed it. Before I ate it I poured a little bit of balsamic vinegar over the top as I love the way it tastes. I even got to place some in a bowl for lunch!

------------------------------------------------------------------------------I really liked this! There was a faint honey flavour alongside the rosemary and the kecap manis at the end lightly coated the meat giving it a nice rounded flavour overall. It is a very basic meal, protein and salad, sometimes due to how I feel about food I prefer something a bit on the simpler side.

I definitely feel that my three section plate is doing me some good when it comes to seeing portions more clearly, the only reason I didn't use it was because I wanted more cucumber!

[artsbakery22]

Steaming Hot Grill Plates in Glendale from a Popular Cafe is Hugely Popular Among Foodies

Yes, you guessed it right! I’m talking about “Art’s Bakery & Cafe” that has carved out a distinct niche in the area of grill plate preparation, here in Glendale CA. With its vast assortment and spread of delicious menus, this local Glendale cafeteria & restaurant is undoubtedly one of the preferred places to hang around with friends and family, especially on the weekends. What’s more, you can even order your favorite grill plate online, and get it delivered to home, right away. Ask for a mouthwatering Berkshire grilled bone-in pork ribs or grilled Salmon steak with Zucchini kotlet, you get it all under one roof.

 The preparation is quite simple, yet finger-licking. The meat chunks, be it chicken, beef, pork or lamb are cut into even pieces, and thereafter grilled over slow charcoal fire. It can be in a US-style barbeque (BBQ) oven or in a tandoor (Indian baking oven). The meat pieces are pierced through an iron grill with inter-lapping layers of vegetables like tomatoes, bell pepper, tofu, onions, etc. and greased with oil and sauce. This oozes out a spicy flavor, as the meat is first marinated with chili flakes, turmeric powder, onion-garlic paste, fresh whipped cream, yogurt, lemon and other spices.

 Now Order a Delicious Grill Platter Online for Treating your Guests and Friends

 Be it a weekend or an extended holiday, all you Glendale residents are lucky to have a cafeteria like the one mentioned above that prepares some lip-smacking stuff. It can be a beef Lulah kabob, chicken Lulah kabob, chicken boneless thigh kabob, Harissa, Zucchini kotlet, chicken kotlet, New Zealand lamb chops or a Sturgeon fish plate that can easily activate your taste buds. So, why not opt for a grill delivery Glendale online, and impress all friends and guests with your hospitality. It is the taste of the food, apart from the tender, smooth and juicy meat that builds a positive impression.

 And, when it is a top-rated restaurant in Glendale, nothing can go wrong. All the ingredients used for making a grill plate are fresh, and sourced from the nearby farmer’s market. So, nothing is preserved for months, especially when it comes to tender meat and veggies like asparagus, cabbage, broccoli, tomato, lemon grass or Jalapeno. Therefore, always order your food fresh online from a local cafe that prepares an amazing variety of grill plates, family meat(kabob) platters and kebab dishes, all sourced directly from organic farms.

[woahpip]

Share something that made you happy in the last week!

Have a fantastic new year 💫

i had a really good dinner for new years!!!! (lamb chops marinated in macerated garlic, shallot, fresh herbs, mint honey; mashed potatoes; and cucumbers)

happy new years anon!! love and joy to you and yours.

[petermorwood]

Sunday lunch, or - since what with one thing and another we ate closer to dinnertime, it might be more of a Sunday dinch. :->

It was Moroccan-style braised lamb shanks, and it was really good; after 24 hours or marination and about three hours of slow cooking, the lamb was literally off-the-bone edge-of-the-fork tender.

Because the spicing was so complex (though NB like most North African dishes, not hot) we went for a simple accompaniment, plain couscous with a few strips of home-made preserved lemon to balance the deep, rich flavours.

I also included a dab of harissa with mine, and a couple of pickled chillis for zing.

Meat and recipe both came from Irish on-line source James Whelan.

I think this would work well in a slow-cooker.

BTW, on-line recipes like this can change with the seasons, so I'm adding it below the cut.

*****

For a more fragrant and pungent dish, the lamb can be covered in clingfilm and marinated in the fridge for up to 24 hours to allow the spices to penetrate the meat. The accompanying couscous can be jazzed up with pistachio nuts and dried fruits.

Moroccan Style Braised Lamb Shanks – Printer Friendly Download

Ingredients

4 lamb shanks, well trimmed

1 tablesp. paprika

1 teasp. each ground coriander, cumin, cinnamon and turmeric

Sea salt and cracked black pepper

2 tablesp. olive oil

1 large onion, roughly chopped

2 garlic cloves, chopped

2½ cm piece peeled fresh root ginger, chopped

450ml chicken or lamb stock

2 x 400g cans chopped tomatoes

1 tablesp. clear honey

Squeeze of lemon juice

Serve with a bowl of couscous

Serves: 4

To Cook

Cooking Time: 2¾ hours

Preheat the oven to Gas Mark 3, 160ºC (325ºF).

Heat a large frying pan.

Mix together the paprika, coriander, cumin, cinnamon, turmeric and one teaspoon of pepper in a large bowl.

Add the lamb shanks and using your hands rub in the spices.

Add a little of the olive oil to the heated pan and quickly brown off two of the spiced lamb shanks.

Transfer to a casserole dish with a lid and repeat with the remaining lamb shanks.

Meanwhile, place the onion, garlic and ginger in a food processor or mini-blender and pulse until finely minced.

Add another tablespoon of the olive oil to the pan, then add the onion mixture and sauté for 3-4 minutes until well softened and coloured from the spices left in the bottom of the frying pan.

Pour a little of the stock into the pan, stirring to combine and then tip over the lamb shanks.

Add the remaining stock with the tomatoes and honey, stirring gently until evenly combined.

Cover with the lid and cook for 2-2½ hours until the lamb shanks are meltingly tender and the meat is ready to fall off the bone.

Add a squeeze of lemon juice and season to taste.

We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of  James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. 

[eateryfoodlounge]

Best Indian Cuisine in Indianapolis: A Guide to Authentic Flavors and Aromatic Dishes

Indianapolis is home to a rich culinary scene, and the city’s Indian cuisine stands out for its bold flavors, aromatic spices, and diverse dishes. Whether you're a long-time fan of Indian food or trying it for the first time, there’s a variety of options in Indianapolis that offer an authentic experience of the rich culinary traditions of India. From spicy curries to sizzling tandoori dishes, the city's Indian food scene is a true delight. Here’s a guide to help you navigate some of the best Indian cuisine Indianapolis has to offer.

Why Indian Cuisine is a Must-Try in Indianapolis

Indian cuisine is known for its intricate use of spices and herbs that create a balance of sweet, sour, salty, and spicy flavors. The variety of ingredients used, including fresh vegetables, legumes, and meat, along with cooking techniques like slow cooking and grilling, makes Indian food a feast for the senses. Whether you're looking for hearty comfort food or a refreshing, light meal, Indian cuisine offers something for everyone.

Key Characteristics of Indian Cuisine:

Spice Blends: Indian food often features complex spice blends, such as garam masala, which combine cumin, coriander, cinnamon, and other fragrant spices.

Rich Curries: Indian curries are known for their depth of flavor, often made with tomatoes, onions, cream, and a range of spices that create rich, velvety sauces.

Tandoori Cooking: The tandoor, a traditional clay oven, is used to cook meats, breads, and even vegetables, imparting a smoky flavor to dishes.

Vegetarian Dishes: India has a strong tradition of vegetarian cooking, and dishes like paneer tikka, dal, and baingan bharta are essential parts of the Indian food experience.

Popular Indian Dishes to Try in Indianapolis

1. Butter Chicken (Murgh Makhani)

Butter chicken is one of the most beloved Indian dishes, and for good reason. The dish features tender chicken simmered in a creamy, tomato-based sauce that is rich in flavor. It's often spiced with garam masala, cumin, and coriander, and paired with naan or rice, making it a comforting and satisfying meal.

2. Biryani

Biryani is a fragrant rice dish traditionally made with marinated meat (like chicken, lamb, or beef) and cooked with a blend of spices, including saffron. The rice is often layered with the meat and cooked slowly, absorbing the full flavors of the spices. Whether you prefer a mild or spicy biryani, it’s a must-try for anyone exploring Indian cuisine.

3. Tandoori Dishes

Tandoori dishes are cooked in a traditional clay oven, known as a tandoor, which imparts a unique smoky flavor to the food. Common tandoori dishes include chicken tandoori, lamb chops, and naan bread. The meats are marinated in yogurt and spices, then grilled to perfection, resulting in tender, flavorful dishes that are smoky and slightly charred.

4. Paneer Tikka

Paneer tikka is a vegetarian favorite, featuring cubes of paneer (Indian cottage cheese) marinated in spices and grilled or baked. It’s a smoky, flavorful dish that's often served with a side of chutney. Paneer tikka is a great option for anyone looking for a vegetarian or lighter alternative to meat dishes.

5. Samosas

Samosas are deep-fried pastries filled with a spiced mixture of potatoes, peas, and sometimes meat. These crispy, golden snacks are perfect for appetizers or as a side dish. They’re often served with mint chutney or tamarind sauce, making for a delightful contrast of flavors.

6. Dal

Dal is a dish made from lentils or legumes cooked with spices. It can range from a simple, mildly spiced preparation to a rich, creamy dish. Dal is an essential part of Indian cuisine and is often served as a side dish with rice or flatbreads like naan or roti.

7. Chana Masala

Chana masala is a flavorful chickpea curry, made with tomatoes, onions, garlic, ginger, and a variety of spices. It’s a popular vegetarian dish in India and is both hearty and satisfying. Chana masala is typically served with rice or naan and can be spiced to suit individual tastes.

Vegetarian and Vegan Options

Indian cuisine is particularly appealing to vegetarians and vegans, with many dishes that rely on vegetables, legumes, and grains. From creamy dal to spicy baingan bharta (roasted eggplant), there are numerous plant-based dishes that showcase the depth of flavor Indian food offers.

Aloo Gobi: A flavorful dish made with potatoes and cauliflower, spiced with turmeric, cumin, and coriander.

Baingan Bharta: Roasted and mashed eggplant cooked with onions, tomatoes, and a variety of spices, resulting in a smoky, savory dish.

Palak Paneer: A creamy spinach curry served with cubes of paneer, this dish is both delicious and nutritious.

Desserts to Satisfy Your Sweet Tooth

Indian desserts are known for their rich sweetness and unique textures. Many are made with milk, nuts, and fragrant spices like cardamom and saffron.

Gulab Jamun: Deep-fried dough balls soaked in a sweet syrup flavored with rose water or cardamom. They are soft, sweet, and indulgent.

Ras Malai: A creamy dessert made with milk, cardamom, and saffron, with soft, spongy white cream cheese patties soaked in sweetened milk.

Kheer: A rice pudding made with milk, sugar, and flavored with cardamom, almonds, and raisins, making for a satisfying end to a flavorful meal.

Finding the Best Indian Cuisine in Indianapolis

Indianapolis offers a variety of Indian restaurants that serve authentic, flavorful dishes that cater to all tastes. Whether you prefer traditional recipes or modern takes on Indian favorites, the city has something for everyone. Most restaurants offer a variety of vegetarian and vegan options, ensuring that all dietary preferences are accommodated.

No matter where you dine, be prepared to be amazed by the bold, aromatic flavors and the rich variety of dishes available. Indian cuisine is a wonderful culinary adventure, and Indianapolis is the perfect place to explore these delightful flavors.

Final Thoughts

Indian cuisine in Indianapolis is diverse, flavorful, and rich with tradition. From hearty curries and tandoori dishes to sweet treats and vegetarian options, there’s something for everyone to enjoy. The city's Indian restaurants serve up authentic dishes that transport you to India, making it a must-try for food lovers. Next time you’re craving something flavorful and aromatic, explore the best of Indian cuisine in Indianapolis—you won’t be disappointed!