Posted on 05/13/2018 5:02:15 PM PDT by SamAdams76
Luv the gelatin parts
Four!! Were you a donor all four times, or were these exploratory? (Yes, I am aware of the privacy issues inherent, consider the question rhetorical.)
160? You are not doing that lamb any favors. 135 max. Lamb is so much more succulent and flavorful if not burned to a crisp.
Next time try Sosaties. add two tsp of tumeric and bay leaves and lemon slices are a decent substitute for lemon leaves. I also add a slice of Hog Jowl every 3 or 4 pieces as it will flame up the bbq and make this mixture all the more tasty. http://crushmag-online.com/recipe/cape-malay-sosaties/
Reserve the marinade and then bring it to a healthy boil. It makes an awesome sauce for the Sosaties.
(I love bone marrow too, but I just hate seeing you treat lamb like osso bucco.)
Good stuff.
I’ve been drinking bone broth for nearly a year now. Put bones into a crockpot, add water, spices, veggies, whatever, and cook for 48 hours or so. The marrow cooks out of the bones. Strain if desired, put in containers and freeze. Drink 8 oz. per day.
Yes, eating since I was a kid, my parents were pretty big on me and my siblings developing a varied, and nutritious diet. Love the stuff.
Turkey wing marrow is also good.
I been don’t that since I was a kid. I still do it to chicken.
Wether cooking outside (primo) during summer, or inside during winter, I have been using the “ Finney” method (reverse sear) for a few years now and love it.
Back in the 1960’s, I grew up in the city of Detroit with my family of five. My mom worked in the meat department at the A&P three blocks away across Gratiot Avenue on the East-Side. My Dad was a strict meat-and-potatos kind of guy and his diet reflected that philosophy. My mom used to get good deals on the meat at her A&P and she would always bring home rib steaks for my dad. At that time, the steaks still had bones in them and my mom would cook them under the broiler. She served them with mashed potatos, and my favorite thing was calling dibs on the rib bone so I could suck the delicious marrow out of the steak bone.
Nope. Never did. The folks did, though.
You write very well.
Some one should write an ode to the dippy egg. :)
I found the broth to be pretty bland, so I add salt and a couple spoonfuls of “It’s Better Than Boullion”:
https://www.betterthanbouillon.com/products/
Broiled garlic bread and bitter salads. The girls usually spread it on the bread like steak jelly.
No
when i eat chicken i crack the bones open with teeth and get the marrow out- love it
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