Had some of @BostonDelendEst 's #HUNV lamb for lunch yesterday.
Spicy...also a little sandy (!!). Wife fried it & served on pita, and we dolloped on some sour cream / sumac / etc. sauce.
Meat alone had strong musky mutton flavor, but sauce moderated. End result: really good!
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Replying to @MorlockP @BostonDelendEst
I was surprised how the soak ameliorated the lamb flavor I expected. It was delicious fresh. Where'd the sand get in?
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Replying to @wraithburn @BostonDelendEst
explain "the soak", plz? I was distracted by other things - the culinary wizardry in the garage escaped my attention!
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Replying to @MorlockP @BostonDelendEst
I did not pay too much attention to the process, but he anointed Unicorn with a bottle of red wine, and slathered her in a mix. Wrapped in burlap, which had soaked up the runoff wine. Since she sat underground for more hours than anticipated in warmth, the wine etc. penetrated.
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Replying to @wraithburn @MorlockP
Yes, we used wine to wet the burlap rather than water. Red wine is almost always a good technique to balance out gamy flavors. Cf. Coq au vin for old birds. Agree that soil composition/moving of unicorn created a few gaps. A bit more foil and burlap next time but we were close.
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Replying to @BostonDelendEst @wraithburn
we did AMAZINGLY well for the first time. ("we" :P) I'm thrilled w how it all worked.
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Things that go off the rails often end as much better stories / memories. I treasure the memory of how so many competent people lept into action to fix things up. chef-kiss-fingers.jpg
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Need a large non-reactive container sufficient for the lamb (wine barrel?), and an immersion circulator that could bring that much liquid up to temperature & hold it for the cook time (likely requiring several in parallel). Would likely take much longer than a proper pit!
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