Stern lectures for the logically-challenged. Others have opinions, I have convictions.
Thursday, August 09, 2007
To Braise or Not to Braise
UPDATE: Well, it was good, but not that good. I may have overdone the red wine a bit, but I think I nailed it. But it's just too labor intensive. My idea of the perfect recipe is delicious AND easy. So, this is not going into my permanent file.
I woke up a 3 a.m. and decided to make some braised lamb shanks. I don't even know what braised means....wait....: to cook slowly in fat and little moisture in a closed pot...the Internet is a wonderful thing. So, I pulled the recipe off the Take Home Chef site and went to the new 24-hour Harris Teeters and got the ingredients. The last time I had lamb was when I lived in Turkey. That's just about all they eat. The problem is, the recipe is for six servings. And I'm just me. So, I'm going to have to adjust (wing) the quantities of the ingredients. Wow, they sell wine in little boxes now, so at least I didn't have to buy a whole bottle. This is going to be a five-hour project. Stay tuned.
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3 comments:
Oooo--I love lamb. Too bad you're so far away, I would help you eat those shanks!
Maybe you should invest in a little freezer. Five hours of preparation deserves to last for more than one meal. :)
There is a Japanese adage that says, "The pleasant experience of eating something you have never had before, will extend your life by 75 days."
I have an adage that says, "When you've cooked something you've never tasted before, you don't know if you screwed it up."
Ha! You just wanted to give yourself an excuse to go to Harris Tweeter in the middle of the night.
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