Nuffink to do wiv me mate. Lee's the boss 'ere, I just waffle a lot and because I belong to other similar fora, have a bit of an idea of how they work.Bazzer wrote:lachouette.
Welcome to a really friendly Food Forum. Hope you enjoy yourself here.
Also to all those who have joined recently.
Come on Boss or Ian. Make it a sticky at the top so we can great all as they join.
ianinfrance wrote:BUT I certainly would like to join you in welcoming Jan and or Richard Rogers of La Chouette B&B here.
BelgianEndive wrote:Welcome Jan and Richard and other new members as well! We really all do enjoy this forum and hope you will too!
Lamb sous vide sounds lovely and interesting.
It's flipping wonderful. Elsewhere I put up Richard's recipe with his permission, and I have to say that it made relatively ordinary New Zealand vac packed lamb taste like a million dollars (or would that be Euros?)
Yes I do. As a dish, it has a very happy combination of some modern techniques, (lamb served two ways, sous vide cooking with it's attendant tenderness and tastiness) while retaining the essential - to me - that ALL cooking should have, of letting the ingredients speak for themselves. And all that without too much work. Probably the two hardest jobs were the chining and French trimming.BelgianEndive wrote:It made relatively ordinary New Zealand vac packed lamb taste like a million dollars (or would that be Euros?)
You really love it then. I look forward to tasting it, hopefully this year. I have a question but I'll put it on your sous-vide thread.
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