Dynaverse.net
Off Topic => Ten Forward => Topic started by: Khalee on April 20, 2004, 05:06:26 pm
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But how to fix them fried or grilled or broiled.
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Well I fried them and messed them up I think didnt taste all that woopy anyway, ill just stick with pork chops and steaks as I know how to fix them. Anyway I got moofighters sedated in the basement and in a little bit Im gonna go down and getem ready for supper tomorrow.
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I've bought lamb chops twice. Both times I grilled them. Both times the meat's taste did not suite me. Either I am not prepping it right or the taste is intrinsic to the meat. In which case I can definitely do with out lamb. It tasted pungent and liver like. I noticed a greenish tint on the meat both times.
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I like the way my mom fixes them which is baked with herbal seasonings. Lambchops aren't very suited for frying, grilling, or broiling because they are so small and even a little overcooking can make them pretty nasty. Greenish tint? was that before or after you applied the mint jelly
seriously meat should never be green.
Lamb is more pungent than beef, and faintly liver like but not much (of course I like liver). If you really want to try out lamb do a leg of lamb first as lamb chops can be tricky to cook and frankly you don't get much reward for all the prep time.
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It had an slight odd coloring to it. I thought it was spoiled so I looked at all examples in the meat department both times. [and this was in a couple of stores.] the color I describe seems to be intrinsic to the meat as no chop was entirely without it in both stores at both times I bought it. Bilous is how I'd describe it.
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Sometimes the butchers stamp the meat "Grade A" or whatever and a little bit of the dye can find its way into your chop. It doesn't look appealing but it is harmless.
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Yeah, it could have been stamp dye.
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The quality of lamb depends mainly on the age of the animal (younger is better - mutton is often passed off as lamb) and slaughtering techniques (much like avoiding the musk glands in deer slaughter). Mutton or sloppily slaughtered lamb tastes like crap - literally.
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But how to fix them fried or grilled or broiled.
-
Well I fried them and messed them up I think didnt taste all that woopy anyway, ill just stick with pork chops and steaks as I know how to fix them. Anyway I got moofighters sedated in the basement and in a little bit Im gonna go down and getem ready for supper tomorrow.
-
I've bought lamb chops twice. Both times I grilled them. Both times the meat's taste did not suite me. Either I am not prepping it right or the taste is intrinsic to the meat. In which case I can definitely do with out lamb. It tasted pungent and liver like. I noticed a greenish tint on the meat both times.
-
I like the way my mom fixes them which is baked with herbal seasonings. Lambchops aren't very suited for frying, grilling, or broiling because they are so small and even a little overcooking can make them pretty nasty. Greenish tint? was that before or after you applied the mint jelly seriously meat should never be green.
Lamb is more pungent than beef, and faintly liver like but not much (of course I like liver). If you really want to try out lamb do a leg of lamb first as lamb chops can be tricky to cook and frankly you don't get much reward for all the prep time.
-
It had an slight odd coloring to it. I thought it was spoiled so I looked at all examples in the meat department both times. [and this was in a couple of stores.] the color I describe seems to be intrinsic to the meat as no chop was entirely without it in both stores at both times I bought it. Bilous is how I'd describe it.
-
Sometimes the butchers stamp the meat "Grade A" or whatever and a little bit of the dye can find its way into your chop. It doesn't look appealing but it is harmless.
-
Yeah, it could have been stamp dye.
-
The quality of lamb depends mainly on the age of the animal (younger is better - mutton is often passed off as lamb) and slaughtering techniques (much like avoiding the musk glands in deer slaughter). Mutton or sloppily slaughtered lamb tastes like crap - literally.
-
But how to fix them fried or grilled or broiled.
-
Well I fried them and messed them up I think didnt taste all that woopy anyway, ill just stick with pork chops and steaks as I know how to fix them. Anyway I got moofighters sedated in the basement and in a little bit Im gonna go down and getem ready for supper tomorrow.
-
I've bought lamb chops twice. Both times I grilled them. Both times the meat's taste did not suite me. Either I am not prepping it right or the taste is intrinsic to the meat. In which case I can definitely do with out lamb. It tasted pungent and liver like. I noticed a greenish tint on the meat both times.
-
I like the way my mom fixes them which is baked with herbal seasonings. Lambchops aren't very suited for frying, grilling, or broiling because they are so small and even a little overcooking can make them pretty nasty. Greenish tint? was that before or after you applied the mint jelly seriously meat should never be green.
Lamb is more pungent than beef, and faintly liver like but not much (of course I like liver). If you really want to try out lamb do a leg of lamb first as lamb chops can be tricky to cook and frankly you don't get much reward for all the prep time.
-
It had an slight odd coloring to it. I thought it was spoiled so I looked at all examples in the meat department both times. [and this was in a couple of stores.] the color I describe seems to be intrinsic to the meat as no chop was entirely without it in both stores at both times I bought it. Bilous is how I'd describe it.
-
Sometimes the butchers stamp the meat "Grade A" or whatever and a little bit of the dye can find its way into your chop. It doesn't look appealing but it is harmless.
-
Yeah, it could have been stamp dye.
-
The quality of lamb depends mainly on the age of the animal (younger is better - mutton is often passed off as lamb) and slaughtering techniques (much like avoiding the musk glands in deer slaughter). Mutton or sloppily slaughtered lamb tastes like crap - literally.