Dry roasted lamb with Moroccan spices
This is a recipe I found and used for a post on “What meat to cook for Easter?” It proved to be the most succulent and juicy lamb we had eaten for a long long …
Month: April 2011
Hungarian goulash – an adaption
The origins of goulash date back to Hungary over 1000 years ago and it could be considered an early foray into dehydrated food. Hungarian shepherds, who often spent long days out in the fields with …
Meat meals for Easter
Easter is a big event in the Christian calendar. It marks the end of Lent where traditonally people have fasted as one of a number of personal sacrifices. During Lent, if you are a devout …
Meat cuts
If you ever wondered what part of the cattle a sirloin comes from, or contemplated the location of a scotch fillet, then the charts on the Meat Cuts page are for you. There are some …
Meateaters.co.nz interview on RDU
A month or so back I was interviewed by Spanky (from RDU) on the subject of – you guessed it – meat. Check out the interview below:
First cologne – now bacon lip balm
I reported earlier today about Fargginay’s Bacon cologne – of which I have some on order. J&D’s (that stands for Justin and Dave) have a mission to make everything taste like bacon. They started with Bacon …
Bacōn – a new cologne with the essence of bacon
The latest news to hit the meat world in April is the release of a new fragrance from the house of Fargginay (say it fast). At first I wondered if this was a cruel April …
Lamb chops with lemon and mint, and potatoes
The weekend is the time when it’s my turn to cook. Depending on how busy the Saturday or Sunday is with family activities depends on how long I have to spend in the kitchen – …
Sweet and sour balsamic glazed ribs
This site is looking like it has only pork on it’s mind. I make no excuses for that. And I make no excuses for featuring the work of the two wunder-kids at Animal Restaurant in …
Pork chops with braised red cabbage
There’s nothing quite like the smell of bacon frying. If I could I’d eat it every day. But I rarely cook pork of any kind. I think it’s because it often turns out tough and …