tag:blogger.com,1999:blog-1512083611874279630.post7751852561957348267..comments2024-03-27T05:07:11.414-07:00Comments on Ken Albala's Food Rant: Braised Lamb ShanksKen Albalahttp://www.blogger.com/profile/16379852662105383295noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-1512083611874279630.post-74416870261323380422009-10-21T08:45:57.692-07:002009-10-21T08:45:57.692-07:00Judith, Brilliant. I would never have thought of t...Judith, Brilliant. I would never have thought of that. In tomato sauce yes, but why not in any stew? Instead of Worcestershire.Ken Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-59197370726414068422009-10-21T08:02:51.349-07:002009-10-21T08:02:51.349-07:00Looking forward to the book!
Psssttt... here's...Looking forward to the book!<br />Psssttt... here's my lamb shank secret, only don't tell anyone: a fillet or two of anchovy added to the braise sauce. Disappears and gives the sauce an intriguing note.Judith Klingerhttps://www.blogger.com/profile/06150060777055155927noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-39280823755843662772009-10-20T01:18:05.917-07:002009-10-20T01:18:05.917-07:00Luscious, this long-simmered lamb shank. Is it in ...Luscious, this long-simmered lamb shank. Is it in your upcoming book? I agree, Back to Scratch says it with more verve - but will order it whatever they call it; let us know when it hits the shelves. Today the National Geographic Food Trips of a Lifetime is out! I contributed a couple of dozen destinations - one on a whirl through Cassoulet country. Now there's an "inconvenient" dish, especially if you chase the goose for the confit.vagabondgourmandhttps://www.blogger.com/profile/16337454163840716529noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-70000508014088416792009-10-18T21:33:38.049-07:002009-10-18T21:33:38.049-07:00I wish I had chosen the title. My idea was Back to...I wish I had chosen the title. My idea was Back to Scratch. I guess this will do. The very long silly 18th century-ish subtitle is still there. An introduction to difficult, dangerous and inconvenient recipes. Something like that.Ken Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-3783120129420452772009-10-15T17:53:40.594-07:002009-10-15T17:53:40.594-07:00Can't wait to read the book! Great title!Can't wait to read the book! Great title!Unknownhttps://www.blogger.com/profile/13885779568276398578noreply@blogger.com