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Thread: Deep Frying Turkeys: A public service

  1. #31
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    I prefer pork over any other kind of meat.
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    Quote Originally Posted by NightTrainLayne View Post
    Turkey, Pork, Ham?

    Whatever happened to Lamb on Easter?
    meh.
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    spring lamb and easter, the 2 just came together. Now lamb is raised and fed exclusively for its intended by-product
    wool
    lanolin
    meat.
    The new zealanders were the first to make this distinction, faILING at the wool market competing with the Ausies, so they changed the feed format for their sheep and the result was more subtle tasting meat over the wool lamb conterparts.
    Spring lamb, meant YOUNG lamb, milder flavor because the lanolin in their fat layers had not yet developed.
    Now all lamb meat producers utilkize feed that reduces the lanolin / fat layers.
    Lamb, yummy!
    I bone out a leg of lamb, and stuff it with a pork tenderloin, wrapped in spinach and fill the remainder of the cavity with a forcemeat made from the lamb and pork trimmings.
    It is my "specialty"
    CAN WE PLEASE JUST SKIP ALL THE NONESENSE AND JUST TALK FOOTBALL?

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  5. #34
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    Quote Originally Posted by Chef Zambini View Post
    spring lamb and easter, the 2 just came together. Now lamb is raised and fed exclusively for its intended by-product
    wool
    lanolin
    meat.
    The new zealanders were the first to make this distinction, faILING at the wool market competing with the Ausies, so they changed the feed format for their sheep and the result was more subtle tasting meat over the wool lamb conterparts.
    Spring lamb, meant YOUNG lamb, milder flavor because the lanolin in their fat layers had not yet developed.
    Now all lamb meat producers utilkize feed that reduces the lanolin / fat layers.
    Lamb, yummy!
    I bone out a leg of lamb, and stuff it with a pork tenderloin, wrapped in spinach and fill the remainder of the cavity with a forcemeat made from the lamb and pork trimmings.
    It is my "specialty"
    Lambporken? Do you wrap it with bacon?
    I got mind control while I'm here
    You goin' hate me when I'm gone
    Ain't no blood clot and no fear
    I got hope inside of my bones

  6. #35
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    no, no bacon.
    My force meat is seasoned with minced garlic, dijon mustard, fresh tarragon and rosemary, the pork tender is rich and luxurius with its own fat content, "really no need for bacon", and thats a phrase you will rarely hear from me. The pork tender basted the stuffed lamb roast from the inside, along with the fat from the trimmings used ofrh the forcemeat/ stuffing.
    the spinach just gives a defined line between the pork tender / stuffing/ lamb when you slice it! looks very cool, and the earthy taste of the spinach blends well with my chosen spices and meats.
    damn it, now you have me thinking about BACON !
    if I was to use it, I would render it down, crispy, chop it up to add to the forcemeat, and use the fat to brown my lamb before roasting it in the oven.
    Guess I am having some bacon for breakfast now... thanks.
    CAN WE PLEASE JUST SKIP ALL THE NONESENSE AND JUST TALK FOOTBALL?

  7. #36
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    Quote Originally Posted by Chef Zambini View Post
    no, no bacon.
    My force meat is seasoned with minced garlic, dijon mustard, fresh tarragon and rosemary, the pork tender is rich and luxurius with its own fat content, "really no need for bacon", and thats a phrase you will rarely hear from me. The pork tender basted the stuffed lamb roast from the inside, along with the fat from the trimmings used ofrh the forcemeat/ stuffing.
    the spinach just gives a defined line between the pork tender / stuffing/ lamb when you slice it! looks very cool, and the earthy taste of the spinach blends well with my chosen spices and meats.
    damn it, now you have me thinking about BACON !
    if I was to use it, I would render it down, crispy, chop it up to add to the forcemeat, and use the fat to brown my lamb before roasting it in the oven.
    Guess I am having some bacon for breakfast now... thanks.
    I'd agree that it doesn't need bacon. Maybe serve that roast with a wilted spinach salad drizzled with a bacon based dressing?

    Here's the recipe that my wife and I like:

    http://www.foodnetwork.com/recipes/a...ipe/index.html
    I got mind control while I'm here
    You goin' hate me when I'm gone
    Ain't no blood clot and no fear
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  8. #37
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    Quote Originally Posted by Chef Zambini View Post
    spring lamb and easter, the 2 just came together. Now lamb is raised and fed exclusively for its intended by-product
    wool
    lanolin
    meat.
    The new zealanders were the first to make this distinction, faILING at the wool market competing with the Ausies, so they changed the feed format for their sheep and the result was more subtle tasting meat over the wool lamb conterparts.
    Spring lamb, meant YOUNG lamb, milder flavor because the lanolin in their fat layers had not yet developed.
    Now all lamb meat producers utilkize feed that reduces the lanolin / fat layers.
    Lamb, yummy!
    I bone out a leg of lamb, and stuff it with a pork tenderloin, wrapped in spinach and fill the remainder of the cavity with a forcemeat made from the lamb and pork trimmings.
    It is my "specialty"
    Yep. That's how you do it. Can't be beat, but it's some work.

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    to bone-out a leg of lamb is a total pain in the ass. once done you have to split, patchwork and reconfigure the muscles if you then plan to stuff it !
    trussing the sqiuishy mess is yet another exercise in culinary futility.
    I havent made this dish since my mom passed away, she was the only one worthy of the effort.
    now, if i bone out a lwg of lamb, I just season it and grill it, the stuffing aspect I no longer justify.
    CAN WE PLEASE JUST SKIP ALL THE NONESENSE AND JUST TALK FOOTBALL?

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    Quote Originally Posted by Chef Zambini View Post
    to bone-out a leg of lamb is a total pain in the ass. once done you have to split, patchwork and reconfigure the muscles if you then plan to stuff it !
    trussing the sqiuishy mess is yet another exercise in culinary futility.
    I havent made this dish since my mom passed away, she was the only one worthy of the effort.
    now, if i bone out a lwg of lamb, I just season it and grill it, the stuffing aspect I no longer justify.
    Growing up, we had a butcher who would bone it out for us.

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    Quote Originally Posted by NightTrainLayne View Post
    Growing up, we had a butcher who would bone it out for us.
    Must be nice.
    I got mind control while I'm here
    You goin' hate me when I'm gone
    Ain't no blood clot and no fear
    I got hope inside of my bones

  12. #41
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    Quote Originally Posted by Thnikkaman View Post
    Must be nice.
    Yes. I wish I knew of a butcher here that could provide such a service.

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    Quote Originally Posted by NightTrainLayne View Post
    Yes. I wish I knew of a butcher here that could provide such a service.
    I think I know of one here in Iowa, but I'm not big on lamb.
    I got mind control while I'm here
    You goin' hate me when I'm gone
    Ain't no blood clot and no fear
    I got hope inside of my bones

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    iowa is cattle country.
    Colorado Lamb is at the top of the commercial red meat food chaIN.
    COLORADO LAMB finds its way on to many high end restaurants across north america.
    when was the last time you had lamb/
    the taste is much milder, thanks to the feed change.
    try a simple marinade of your favorite italian dressing and grilling.
    CAN WE PLEASE JUST SKIP ALL THE NONESENSE AND JUST TALK FOOTBALL?

  15. #44
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    Quote Originally Posted by Chef Zambini View Post
    iowa is cattle country.
    Colorado Lamb is at the top of the commercial red meat food chaIN.
    COLORADO LAMB finds its way on to many high end restaurants across north america.
    when was the last time you had lamb/
    the taste is much milder, thanks to the feed change.
    try a simple marinade of your favorite italian dressing and grilling.
    I won't turn down lamb if offered to me, but I'm not going to buy it unless my wife really wants it.

    Besides, I've been on a Duck kick lately.
    I got mind control while I'm here
    You goin' hate me when I'm gone
    Ain't no blood clot and no fear
    I got hope inside of my bones

  16. #45
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    I love duck.
    confit for the leg and thigh. (stewed in its own juices)
    and for the breast, remove the skin, leave just a 'landing strip of the fat layer across the back of the breast and pan roast.
    SAVE THE TRIMMED DUCK FAT for cooking, it is absolutly fabulous. and make duck skin chitlins with the skin.
    the method of pan roasting the breast with just the strip of fat across the top to baste it, I learned from Michael de Maria, a gold medal winner in the Culinary Olympics! Not some better crocker bake-off or a TV show face-off!
    the culinary olympics are held every 4 years, just like the athletic olympics and teams from each countries BEST vie for the gold.
    The location, munich germany remains the same.
    Only twice has the American team taken home team gold, De maria was on one of those teams !
    he won individul honors as well, and ironicly, his team captain turned down one of MDM's salt dough presentations of an american bald eagle, saying it was "too gaudy"
    so a canadian colleague of his entered it, sying, "just to see how it scores' and his EAGLE won gold for the Canadians !
    De Maria is the best chef I have ever worked with, including my 20 chef instructors at the CIA !
    Last edited by Chef Zambini; 04-04-2012 at 09:12 AM.
    CAN WE PLEASE JUST SKIP ALL THE NONESENSE AND JUST TALK FOOTBALL?

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