Author Topic: Favorite Recipe (Read 7259 times)

Emerentiana · « **Reply #30 on:** July 06, 2013, 01:44:50 PM »

Quote from: Nadir

Quote from: Mithrandylan

Heavy whipping cream (or half and half, but preferably the fattiest and most virgin cow product you can find)

And I wouldn't trust virgin cow cream. :roll-laugh1:

:roll-laugh2:

That is so funny!!!! I think its meant to say ORGANIC cream!

Emerentiana · « **Reply #31 on:** July 06, 2013, 01:51:36 PM »

Quote

I make a very good potato salad. The recipe is secret, but I can tell you that it involves potatoes. And tobasco sauce at the

Mith,
I also have a secret potato salad recipe! Its the bomb! I make it in 5# or 10# potato incriments.

Maybe we can both bring our potato salads to the party, and see what the consensus is!
:roll-laugh2: :ready-to-eat:

magdalena · « **Reply #32 on:** July 06, 2013, 02:31:43 PM »

Quote from: Mithrandylan

Quote from: Domitilla
Hubby will love the company and the food. He'll be looking forward to it too.

One would think that two Popes would double the pleasure; but, we have 50 years of hindsight - let us pray for that happy time when all things are completely restored in Christ.

Make sure he sets aside some of that good German beer!

And home-made sausage.

ShepherdofSheep · « **Reply #33 on:** July 06, 2013, 05:32:59 PM »

Quote from: Emerentiana

Quote from: Nadir
Quote from: Mithrandylan

Heavy whipping cream (or half and half, but preferably the fattiest and most virgin cow product you can find)

And I wouldn't trust virgin cow cream. :roll-laugh1:

:roll-laugh2:

That is so funny!!!! I think its meant to say ORGANIC cream!

Sorry Nadir and Emerentiana, but that's not really that outrageous (although my guess is that Mith meant that the product be as close to the original fat content of heavy cream as possible, which is about 40% if I recall correctly).

There have been cases of mammals, most notably goats, spontaneously lactating without the natural trigger of gestation. This is different from pseudopregnancy, where the same condition can be presented, but the animal also appears gravid.

In goats at least, these are called "maiden milkers" or "virgin milkers". It's not all that uncommon in high-producing lines. If not milked, the doe will dry up and can be mated with the end result being a normal pregnancy, parturition, and lactation.

Interestingly, mature intact bucks of such high producing lines have been known to actually express mammary development and lactate as a result, even having to be milked by hand!

ShepherdofSheep · « **Reply #34 on:** July 06, 2013, 06:07:48 PM »

In bucks, this condition is referred to as gynaecomastia. There have been numerous scientific publications concerning this.

Nadir · « **Reply #35 on:** July 06, 2013, 08:53:39 PM »

Well, the laugh has boomeranged onto me!

Shepherdess, even before I read this, I wanted to ask you, do you eat lamb?
It's my favourite meat.

ShepherdofSheep · « **Reply #36 on:** July 06, 2013, 09:05:06 PM »

Quote from: Nadir

Well, the laugh has boomeranged onto me!

Shepherdess, even before I read this, I wanted to ask you, do you eat lamb?
It's my favourite meat.

It was still funny. :) That was just the first thought that popped into my head upon reading that.

I love lamb! I was going to post a few recipes once I figured out the actual ingredient ratios, since I'm not known for my scientific precision when I cook. It's certainly my favorite meat as well.

magdalena · « **Reply #37 on:** July 06, 2013, 09:12:29 PM »

Quote from: ShepherdofSheep

Quote from: Nadir
Well, the laugh has boomeranged onto me!

Shepherdess, even before I read this, I wanted to ask you, do you eat lamb?
It's my favourite meat.

It was still funny. :) That was just the first thought that popped into my head upon reading that.

I love lamb! I was going to post a few recipes once I figured out the actual ingredient ratios, since I'm not known for my scientific precision when I cook. It's certainly my favorite meat as well.

If you have a recipe for gyros, that would be wonderful. BTW, Loved your explanation of virgin or maiden milk. I wouldn't be surprised at all if that is what Mythrandylan was referring to.

Nadir · « **Reply #38 on:** July 06, 2013, 09:17:27 PM »

Quote from: ShepherdofSheep

Quote from: Nadir

Shepherdess, even before I read this, I wanted to ask you, do you eat lamb?
It's my favourite meat.

I love lamb! I was going to post a few recipes once I figured out the actual ingredient ratios, since I'm not known for my scientific precision when I cook. It's certainly my favorite meat as well.

Oh, come on! What about a dab of this, a slurp of that, a lashing of the other! Cooking is an art, not a science!

Post your lamb recipes! :ready-to-eat:

Nadir · « **Reply #39 on:** July 06, 2013, 09:20:15 PM »

Please!

Mithrandylan · « **Reply #40 on:** July 06, 2013, 09:27:16 PM »

Quote from: magdalena

Quote from: ShepherdofSheep
Quote from: Nadir
Well, the laugh has boomeranged onto me!

Shepherdess, even before I read this, I wanted to ask you, do you eat lamb?
It's my favourite meat.

It was still funny. :) That was just the first thought that popped into my head upon reading that.

I love lamb! I was going to post a few recipes once I figured out the actual ingredient ratios, since I'm not known for my scientific precision when I cook. It's certainly my favorite meat as well.

If you have a recipe for gyros, that would be wonderful. BTW, Loved your explanation of virgin or maiden milk. I wouldn't be surprised at all if that is what Mythrandylan was referring to.

Yep, that's exactly what I meant.

magdalena · « **Reply #41 on:** July 06, 2013, 09:52:34 PM »

OK, Mith. How about the sweet little wife of yours? Does she have a recipe that she'd be willing to post? I expect to see her at Domitilla's as well.

ShepherdofSheep · « **Reply #42 on:** July 06, 2013, 10:02:49 PM »

Quote from: Nadir

Quote from: ShepherdofSheep
Quote from: Nadir

Shepherdess, even before I read this, I wanted to ask you, do you eat lamb?
It's my favourite meat.

I love lamb! I was going to post a few recipes once I figured out the actual ingredient ratios, since I'm not known for my scientific precision when I cook. It's certainly my favorite meat as well.

Oh, come on! What about a dab of this, a slurp of that, a lashing of the other! Cooking is an art, not a science!

Post your lamb recipes! :ready-to-eat:

Okay, I'll try to post a few tomorrow. And maybe I'll post my Greek yogurt recipe as well. :)

magdalena · « **Reply #43 on:** July 06, 2013, 10:12:05 PM »

Where's your recipe, Nadir? You are right in saying cooking is an art and not a science. But some people need guidelines the first time that they make something. Looking forward to yours.

Nadir · « **Reply #44 on:** July 07, 2013, 04:18:31 AM »

OK I had a feeling that was coming!

Here's my potato/eggplant bake:

Cook some pototoes in their jackets, then slice them.
Slice eggplants and dry fry them.
Open a tin of tomatoeas or slice your own.
Some grated cheese.

Amounts will depend on how many you are feeding.

Place the above four ingredients in layers in a casserole dish in the order they appear. Keep going until you've used up all the ingredients.
Pop in the oven at 180 degrees centigrade and cook for about 1/2 hour or when cooked through.

This is very rich and filling and needs no extra flavouring.

Serve with a green salad!

Enjoy!