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jlsm

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  • Re: 4.5 Pound Bonless leg of Lamb

    jlsmjlsm
    I would smear the paste on just an hour before cooking. Rosemary and garlic are formidable flavors. If you have folks who like it more well done than the others, I would cut the leg into the major mu…
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  • Re: Spring Break... OT whatever

    jlsmjlsm
    Your wife and daughter are sitting in front of the fish market I visit every week, John Yi's. I've eaten at DiNic's many times but I've never broken down and stopped at the pastra…
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  • Re: Porchetta Recipe

    jlsmjlsm
    This is absolutely fantastic. It's written for the oven but easily done in the egg. I've done it both ways. 6 to 8 pound pork butt FOR THE PORK: ½ cup lightly packed rosemary leaves ½ cup l…
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  • Re: OT: Kitchenaid mixer price???

    jlsmjlsm
    I inherited a KA from the early '80s about two years ago. I use it a couple of times a month, but my MIL used it several times a week. It is still going strong. 
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  • Jacques Pepin chicken

    jlsmjlsm
    Did the Pepin boning trick yesterday with a four-pound bird. Stuffed with Serrano, fontina, wilted and squeezed spinach, and sweated onion and garlic with thyme. Took about 35 minutes; not bad for my…
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