|
|
|
Discussion Forums
Forum Index
> Off Topic
> Food Shortages
Food Shortages
@ 08:08 am (GMT) |
Paul Leverman
|
Replies
@ 11:03 pm (GMT) |
Scott StruifRe: Food ShortagesHi Paul. I live in Eugene, Oregon. I've read there's no food shortage, but the grocery distribution chains are stressed. This is understandable. I wouldn't call it "hoarding." When the gov't tells you to stay put for an unknown period of time, your immediate reaction is to stock up. Here, there's no rice, dry beans, eggs - "staples," so to speak. The only fresh meat I could find is split lamb breast. I've cooked lamb chops and leg of lamb before on the grill, but never breast. Lamb is not popular in the US. I have a smoker. I watched a few youtube videos on how to cook them, but they were posted by self-proclaimed barbeque experts, and first attempts. |
@ 12:21 am (GMT) |
Magnus VassbotnRe: Food ShortagesHi.Lamb is good almost no matter what you do to it. Hard to screw up. But for barbequing ribs, brest, chops, shanks and any other sinuey meat (also from deer an other stuff), I usually steam things in some sort of closed container for a couple of hours (alu foil is ok, when done proper) before a quick barbeque session. Turns any crap meat into pure pleasure. Enjoy! |
|
@ 09:08 am (GMT) |
Scott StruifRe: Food ShortagesThanks, Magnus! Boosts my confidence in my culinary skills. Sounds better than standard searing followed by prolonged braising (stewing, essentially). I have a pressure cooker that would expedite the process. Now if I can only find the steaming insert. I may have pitched it, but I can improvise. Looks like some arm chops are available! Gonna give it shot. Steam first. Great idea. Sear ya later. |
Please wait
ABOUT USWe are a small, family run business, based out of Taranaki, New Zealand, who specialize in cartridge research and testing, and rifle accurizing.
|
KNOWLEDGEBASE |
KNOWLEDGEBASE |