{{
`${userDetail.user.displayName}${userDetail.user.cachedBungieGlobalDisplayNameCode ? `#${standardizeBungieGlobalCode(userDetail.user.cachedBungieGlobalDisplayNameCode)}` : ""}`}}
{{getUserClans()}}
8/5/2016 4:37:46 PM
4
I don't know if the English-French conflicts over the centuries had anything to do with who created this, but it is a dish worth going to war for. Fillet de bœuf en croûte (for those on the continent) of Beef Wellington for the Anglos. Who did it first? Whose name is right? The world will never know.
But it is one of my favorite ways to "fancy up" a tenderloin.
English
-
Haven't had this in soo long. Nom. Have you ever tried a lamb shank?
-
It's one of my favorite things to make if I am having guests and have the time to put everything together. It's got such a marvelous presentation and is a nice treat. Lamb shank? Sure, that and/or mutton. Usually braised with spicing and wine/oil from a given region. I've done it with Italian, Spanish, French, Greek, and even US (dry rub, chili powder, and beer) and never been unhappy with the results. I've not tried any Asian spicing/oils/wine, but now that I am thinking about it, I just may. Either improvising or giving my Filipino sister in law a call. My wife, who can not stand lamb chops (she doesn't like to see red or pink), thought that it was lamb/mutton itself that she didn't like, until I did a shank for her.
-
Oh if lamb is done right it is beautiful. Omnom. Sounds like you are a very decent cook mister. Why are you not showering me with food porn? :P
-
Holy shit
