The Food Thread

josevolution said:

Lamb roast no bone! Made a marinade Olive oil salt&pepper oregano fresh rosemary lots of garlic, small amount of fresh lemon juice and red vinegar baking it at 375 for 1 hour 1/2 

Leezestarr313 said:

I tried a "terrine" of sorts. In Germany, they sell pickled veggies and meats in jelly, and they slice it so you can eat it like cold cuts, and I always wanted to try and make that. This is not entirely that but I am more encouraged now. The layers are a chicken cream with herbs and sour cream, roasted zucchini/ squash, sauteed turnip, peppers and beets. I prepped all things myself except for the roasted pepper. The casing is nasturtium flowers and leaves. I made a broth with lemon grass and ginger and some heat and added the gelatin to that. Some of it was mixed with the chicken, the rest poured over. I pressed it all down and let it sit in the fridge over night. It unmolded and sliced perfectly and tastes refreshing and delightful with some homemade bread.

     

josevolution said:

Thanks! Starting this Wednesday I’ll be ending my employment at the hospital I’ve been there 29 years time to walk on, so I’ll have more time spend in the kitchen lots of cooking to be done 

Leezestarr313 said:

I tried a "terrine" of sorts. In Germany, they sell pickled veggies and meats in jelly, and they slice it so you can eat it like cold cuts, and I always wanted to try and make that. This is not entirely that but I am more encouraged now. The layers are a chicken cream with herbs and sour cream, roasted zucchini/ squash, sauteed turnip, peppers and beets. I prepped all things myself except for the roasted pepper. The casing is nasturtium flowers and leaves. I made a broth with lemon grass and ginger and some heat and added the gelatin to that. Some of it was mixed with the chicken, the rest poured over. I pressed it all down and let it sit in the fridge over night. It unmolded and sliced perfectly and tastes refreshing and delightful with some homemade bread.