Posted on 10/18/2017 3:18:24 PM PDT by Jamestown1630
Drooling! Good stuff. In the town where I lived in Switzerland, they had a special town pastry they were famous for. It was similar to a madeleine and baked in a thick dark mold pan, like a Madeleine pan or a mini cupcake pan, but this one had its own special pillowish shape. I believe there was a bit of almond Something in the smooth dough, not ground nuts but rather an essence or a paste (yet not as strong as marzipan). I believe it is a hot bake in a very thick dark metal pan that gives these little doughy pastries that silky moist interior and shiny baked near crisp exterior. You could not eat just one.
And the second pastry reminds me of a Baumkuchen so I had to go see if it was also made on a spit. Very different. But Baumkuchen is so unique. My Omi raved about it from her childhood. It takes forever to make, each layer of batter poured over the rotating spit. The end cake is sliced to reveal many layers like a tree, a Baum. The Japanese fell in lust with it. They make it in Japan now and they sell it in Japanese grocery stores here in the States.
Don’t remember EVER having a leg of lamb, eating it or cooking it. Lamb chops were the largest cut ever attempted.
A Hitchcock gave us many shows that were an interesting part of day to day life. This one, for some reason, will always be remembered even though it was seen years and years ago.
There is a solution to stop this crime: BAN LEG OF LAMB!
That sounds like a great show. The hairy bakers does sound like you’d be finding long dark hairs in all the food though!
How about raisin challah? Mmm.
Sounds the same as a Lithuanian tree cake.
https://www.thespruce.com/how-to-make-lithuanian-tree-cake-4037686
So you would like your lambchops to taste more like beef? I don’t know how to do that. But sauce them up (or the non kosher keeping might say butter them up) enough and you should do ok. Off the top of my head, I’d hot pan sear the little guys in olive oil, and splash them with balsamic vinegar or a reduction of same, and then lower the heat to low and cover them with smashed garlic and either fresh or dried chopped or crumbled rosemary, salt and pepper to taste. The balsamic will help disguise the lamby taste I think and still get the good flavor.
Same way to make them but to really taste the lamb, just use less of the spices and herbs (keep some garlic and rosemary for sure).
The best thing about the chops with their tiny medallion of edible meat on it is to chew on those bones after!! I wouldn’t want to eat them in some fancy place where I couldn’t nibble on the bones....
not necessarily like beef but the lamb taste is so different from even wild game that i’ve eaten. It is hard to describe, I just want to soften the sharpness of lamb a little.
If i can find a recipe to do that, I might be able to add it my palette.
thank you for the advice! :^)
Ok, yesssssss. We’ve been on a fried egg kick here lately anyway... sounds so good.
Was in Cost Plus today looking at all the holiday goodies. My heart gives a pang when I see the stollen because my dad loved it so, even the dried out bought kind from there. He’s gone now 1.5 years.
But they have a bunch of fruitcakes too. Who actually likes fruitcake? I do not like it with those strangely pastel candied fruits. Hideous. However, I’ve had a slice of a fruitcake made with natural dried fruit bits and chunks of chocolate, yes probably a touch of alcohol in it, that was actually really good. Will I ever taste that again? I don’t know.
Agreed that oven rewarming can bring a leftover back better than the old micro.
An epi of The Great British Baking Show featured a multilayered cake made by pouring a thin layer in a [tall?] round cake tin, broiling it for a minute or so, then pouring another thin layer on top, and broiling that for t+ to get a darker layer, and another layer, etc, alternating the broil times to get the light/dark layer effect effect.
I'm remembering them as 1/4" layers. That, and one engineering inclined baker measured the total batter, and figured out how much to use for each layer, rather than eye-balling it.
Precision is important when you are making even layers!
The closest I've come to something like that was when I was making Dobos torte, and had to bake eight or ten thin little layers of genoise batter on the backs of 8-inch cake pans. Baked each a few minutes then peeled it off, on to the next one. Had to make sure the batter was an even amount.
I love the taste of lamb. My favorite lamb taste is the schwarma of middle eastern food. Mmmm.
Lambs will continue to suckle until mom gives them a kick to the head.
Looked schwarma up and it looks like something I’ll try.
Thanks! :^)
Find a great falafel stand that has a spit of roasted lamb. That might just do it for you!
nothing like that around these parts that I know of.
Yeah, could be. In big cities, it seems, though, ahem, there seems to be a lot more people from the Middle East flaming up their falafels and grills... so next time you’re in a big city, go to a Middle Eastern restaurant and see what they have. Strangely enough, I’ll be meeting friends at one out here tomorrow night. ;)
I’ll remember that.
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