HOW TO COOK LAMB CHOPS - COOK LAMB CHOPS
How to cook lamb chops - Captain cook hotel anchorage ak
How To Cook Lamb Chops
- (Lamb Chop (horse)) Lamb Chop (1960-1964) was an American Thoroughbred Champion racehorse. Bred by Bull Hancock's renowned Claiborne Farm, she was sired by the great Bold Ruler, an eight-time Leading sire in North America and grandson of Nearco. Her dam, Sheepsfoot, was a daughter of the 1943 U.
- (Lamb chop (meat)) A meat chop is a cut of meat cut perpendicularly to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. The most common kinds of meat chops are pork and lamb.
- (lamb-chop) lamb chop: chop cut from a lamb
- A how-to or a how to is an informal, often short, description of how to accomplish some specific task. A how-to is usually meant to help non-experts, may leave out details that are only important to experts, and may also be greatly simplified from an overall discussion of the topic.
- (How To’s) Multi-Speed Animations
- Providing detailed and practical advice
- Practical advice on a particular subject; that gives advice or instruction on a particular topic
- someone who cooks food
- prepare a hot meal; "My husband doesn't cook"
- English navigator who claimed the east coast of Australia for Britain and discovered several Pacific islands (1728-1779)
- (of food) Be heated so that the condition required for eating is reached
- Heat food and cause it to thicken and reduce in volume
- Prepare (food, a dish, or a meal) by combining and heating the ingredients in various ways
-isms 10: vegetarianism
The practice of subsisting on a diet composed primarily or wholly of vegetables, grains, fruits, nuts, and seeds, with or without eggs and dairy products.
i have been some form or other of a vegetarian for the better part of 16 years.
It was something i felt strongly about in high school and my mom was dead set against it. She said she was worried about my health, but i think she was more worried about having to cook extra. About 6 months later, we got in a fight about Lent. We had left the church many years previously, but her Catholic upbringing died hard. She wanted me to give something up; i said giving things up for Lent was stupid. She challenged me to think of something worth giving up.
i came back at her with giving up meat - hah! What could she say? (other than "You're coking for yourself then" Which i did, and which began my enjoyment of cooking and finding new recipes. So, bonus) There's a long history of Catholics giving up meat!
So, i stayed that way for three years, almost four years. Then, one night, my friend walked into our dorm lounge, said he was ordering food, and did anyone want anything. Yup, a bacon cheeseburger sounded great to me.
After that, i ate fish, burgers, and various forms of chicken.
Then, i read this book. Amazingly well written, but about halfway through it, i realized three things.
1. finishing the book would ruin eating the meat of animals that had walked on land for me forever
2. Not finishing the book was not an option - the book was too good and i needed to know how the research resolved
3. For some people, giving up meat would be hard. Tragic even. But for me, i actually wasn't going to miss it that much.
So, knowing what i now knew, i resolved that the issues i had read about were solely related to flesh from animals that had walked on land. This left eggs, dairy, fish, and lots and lots of things that grow in the ground. No beef, pork, lamb, bunny, chicken, or gelatin from any of the above.
i still miss bacon several times a year. Before finding a local maker of vegan marshmellows, i missed those even more. i don't miss jello, i don't miss pork chops. i don't miss burgers. It's been 10 years since then, so i don't see myself going back.
This works for me primarily because i adore veggies, eggs, and beans! i know that things have to die for me to eat, so i have no illusions of being morally superior for eating this way. i think this would be true even if i only ate veggies and beans - pesticides kill animals too. i'm not offended when i eat with meat eaters or even grossed out (except one VERY memorable Rosh Hashana where my Jewish family decided to follow tradition and cooked a lambs head. Bleeehhhh).
i do this for health reasons, and because it's easier to eat at least one or two complete meals each week from locally produced foods, and because it works for me. i have lived with and loved meat eaters - i don't expect this to work for everyone.
Pilau is the name given to a particular type of rice dish. It can be made in many variations with the addition of meat or vegetables.
The main premis is that onions are browned in some oil or ghee in a deep pan, if meat or veg is to be added then it is added at this stage. The meat is browned in the onions and oils and sealed. To this is added a number of different herbs and spices, including cloves, whole blackpepper, bayleaf, cinnamon, black 'elyachi' (black cardomom), cumin, whole coriander and some salt. And then it is all boiled by adding some water. (The 'soup' that is produced from all the spices and meats and water is called 'yachni' and is very good on it's own esp if one has a cold!). Once the meat is cooked (but not over cooked), the soup is drained, to remove all the whole spices which are thrown away.
Depending on how much rice there is to cook, the yachni is then added back to the pan with however much more water is needed to cook the rice. Salt can be added at this stage or earlier but should be checked again at this stage (because of the additional water that's been added). Salt should be slightly more than you would normally use to flavour the soup (taking into consideration it will flavour the rice).
When the soup comes to the boil the soaked and already washed rice is added and cooked on a high heat until the water has soaked into the rice and the water is now just below the surface of the rice. The pan should be covered at this stage and cooked on a high heat for about 5 minutes more and then turned off. The lid should not be lifted as the rice will then cook in the steam. It should be left to cook in the steam for a further 10 minutes at least.
As a guide, if making two cups/bowls (or however the rice is measured in whatever utensil) of rice a measure of double plus half a cup/bowl of liquid is needed. So if making two cups of rice it will be 4 and a half cups of liquid or if making 4 cups of rice it would be 8 and a half cups of liquid etc.
It is a very versatile dish that can be eaten by itself but is best accompanied with some cool raita (yogurt accompaniment) and some finely chopped salad!
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