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Thread: cooking with chef zambini

  1. #16
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    Quote Originally Posted by Chef Zambini View Post
    lamb shank brown then braise then cover with a marinara sauce and roast.
    leg of lamb, bone it out, roll a pork tenderloin inside and roast.
    lamb shoulder chops, cook like a steak or in the oven, broiled. season with garlic and tarragon.
    make na lamb meatloaf, lamb meatballs,
    let me know what interests you and i will detail a preparation.
    I need to know whats 'old' for you, before i can suggest something 'new".
    Old is just chops fried on the stove, with mashed potatoes and corn. That's been grandpas dinner for the last four months. The lamb meatloaf sounds good though
    Free Hotcarl!

  2. #17
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    Zam, could you provide some directions for preparing a baked chicken breast? like what to place it in overnight (forget the word) for more flavor?

  3. #18
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    Alright Zam, I have 6 pounds of fresh white sturgeon fillet and a grill screaming for attention. Please advise.
    Some of those that work forces
    Are the same that burn crosses

  4. #19
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    Quote Originally Posted by Softskull View Post
    Alright Zam, I have 6 pounds of fresh white sturgeon fillet and a grill screaming for attention. Please advise.
    Can I give you my advice? I ask because I don't like to give unsolicited advice.
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

  5. #20
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    Quote Originally Posted by bronconut View Post
    Zam, could you provide some directions for preparing a baked chicken breast? like what to place it in overnight (forget the word) for more flavor?
    Dude. MARINADE.
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

  6. #21
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    Drop it on me Red. I've worked at a sturgeon farm for months. I've knocked back some caviar, but first time cooking. All advise greatly appreciated - although I would prefer to grill the fillet.

    Thanks in advance.
    Some of those that work forces
    Are the same that burn crosses

  7. #22
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    Quote Originally Posted by Softskull View Post
    Drop it on me Red. I've worked at a sturgeon farm for months. I've knocked back some caviar, but first time cooking. All advise greatly appreciated - although I would prefer to grill the fillet.

    Thanks in advance.
    Just don't even waste your time with it. I'll take it off your hands.





    But in all seriousness you can't go wrong with lemon juice, black pepper, red onion, and some salt free Mrs Dash for a few hours.
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

  8. #23
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    Quote Originally Posted by SeeingRed View Post
    Just don't even waste your time with it. I'll take it off your hands.


    We sell it for some crazy price. I get it for almost free. Our fish are better tasting in the winter. Drop me a line in October and I'll hook you up.
    Some of those that work forces
    Are the same that burn crosses

  9. #24
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    Quote Originally Posted by Softskull View Post

    We sell it for some crazy price. I get it for almost free. Our fish are better tasting in the winter. Drop me a line in October and I'll hook you up.
    Really? You will? That would be way cool of you...I've never had sturgeon.
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

  10. #25
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    Quote Originally Posted by SeeingRed View Post
    Really? You will? That would be way cool of you...I've never had sturgeon.
    I will.

    Wait?! Aren't you giving me advice on a sturgeon recipe?
    Some of those that work forces
    Are the same that burn crosses

  11. #26
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    Quote Originally Posted by Softskull View Post

    I will.

    Wait?! Aren't you giving me advice on a sturgeon recipe?
    It's fish! There are things that are fail safes
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

  12. #27
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    Quote Originally Posted by SeeingRed View Post
    It's fish! There are things that are fail safes
    My understanding is that sturgeon is more like a chicken crossed with dinosaur - neither fish nor fowl.
    Some of those that work forces
    Are the same that burn crosses

  13. #28
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    Quote Originally Posted by Softskull View Post

    My understanding is that sturgeon is more like a chicken crossed with dinosaur - neither fish nor fowl.
    Like alligator?
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

  14. #29
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    Quote Originally Posted by SeeingRed View Post
    Like alligator?
    I guess. Do you have an alligator recipe?
    Some of those that work forces
    Are the same that burn crosses

  15. #30
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    Quote Originally Posted by Softskull View Post

    I guess. Do you have an alligator recipe?
    I've only had it deep fried. It's amazing though. But lemon pepper is good on everything. But google turned up some really good sounding stuff. I just searched for "white sturgeon marinades".
    "Milk is for babies. When you grow up, you have to drink beer" -Arnold

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