Comments on: lovely legs http://thestonesoup.com/blog/2006/08/lovely-legs/ Thu, 17 May 2012 02:21:28 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: A Persian excursion « How to shuck an oyster http://thestonesoup.com/blog/2006/08/lovely-legs/comment-page-1/#comment-250791 A Persian excursion « How to shuck an oyster Fri, 31 Jul 2009 01:17:03 +0000 http://thestonesoup.com/blog/2006/08/lovely-legs/#comment-250791 [...] baked lemon and goat’s curd cheesecake with pistachios (from Where the Heart Is, but Stonesoup has an adaptation here – scroll down to find it), I have just come across this delicious-sounding pistachio dukkah which sounds a very fine [...] [...] baked lemon and goat’s curd cheesecake with pistachios (from Where the Heart Is, but Stonesoup has an adaptation here – scroll down to find it), I have just come across this delicious-sounding pistachio dukkah which sounds a very fine [...]

]]> By: jules http://thestonesoup.com/blog/2006/08/lovely-legs/comment-page-1/#comment-532 jules Thu, 24 Aug 2006 06:52:12 +0000 http://thestonesoup.com/blog/2006/08/lovely-legs/#comment-532 hey deborah, lucky you. I haven't done a cooking course at the seafood school in ages...fish tajine..yumm....would love to hear what you cook in the class hey deborah,
lucky you. I haven’t done a cooking course at the seafood school in ages…fish tajine..yumm….would love to hear what you cook in the class

]]> By: deborah http://thestonesoup.com/blog/2006/08/lovely-legs/comment-page-1/#comment-528 deborah Wed, 23 Aug 2006 00:58:01 +0000 http://thestonesoup.com/blog/2006/08/lovely-legs/#comment-528 i agree.... legs are the tastiest bit. i do like a good chicken wing too. the shanks look absolutely divine. and you know how i feel about that cheese cake. you know i've never made a cheese cake myself. the shame of it. hey... i wanted to mention to you that i'm taking a cooking class at the seafood school next month. the theme is morrocan. i originally had myself booked for damien pignolet; but to my dissapointment i missed the class completely. anyway i know how much you enjoy moroccan cuisine... and i've always seen it cooked with other types of meats... the seafood recipes will be a first for me. i agree…. legs are the tastiest bit. i do like a good chicken wing too.

the shanks look absolutely divine. and you know how i feel about that cheese cake. you know i’ve never made a cheese cake myself. the shame of it.

hey… i wanted to mention to you that i’m taking a cooking class at the seafood school next month. the theme is morrocan. i originally had myself booked for damien pignolet; but to my dissapointment i missed the class completely. anyway i know how much you enjoy moroccan cuisine… and i’ve always seen it cooked with other types of meats… the seafood recipes will be a first for me.

]]> By: jules http://thestonesoup.com/blog/2006/08/lovely-legs/comment-page-1/#comment-523 jules Tue, 22 Aug 2006 07:15:23 +0000 http://thestonesoup.com/blog/2006/08/lovely-legs/#comment-523 hey jen, glad to hear i'm not the only one crazy about legs ellie, give the shanks a go...when it comes to slow cooking bones are your friend..they keep the meat really tender monisha roasted leg is another fav of mine as are kebabs...bring it on reb, I grew up on a sheep farm and my dad was always joking about trying to get the sheep to grow more legs.. matt looking forward to seeing some tajine work from you. deb menioned that she had made a barley risotto that sounded interesting... hey jen,
glad to hear i’m not the only one crazy about legs

ellie,
give the shanks a go…when it comes to slow cooking bones are your friend..they keep the meat really tender

monisha
roasted leg is another fav of mine as are kebabs…bring it on

reb,
I grew up on a sheep farm and my dad was always joking about trying to get the sheep to grow more legs..

matt
looking forward to seeing some tajine work from you.
deb menioned that she had made a barley risotto that sounded interesting…

]]> By: matt http://thestonesoup.com/blog/2006/08/lovely-legs/comment-page-1/#comment-522 matt Tue, 22 Aug 2006 06:01:53 +0000 http://thestonesoup.com/blog/2006/08/lovely-legs/#comment-522 Nice work Jules, and beautiful photos as always. I've been eating quite a few lamb shanks lately. Like you and your duck, i find it really hard to go past good lamb shanks on a menu. Still yet to cook them nicely myself though, which may change soon thanks to my newly acquired tagine. Also never tried cooking with barley, so I will be revisting this post soon. Nice work Jules, and beautiful photos as always. I’ve been eating quite a few lamb shanks lately. Like you and your duck, i find it really hard to go past good lamb shanks on a menu. Still yet to cook them nicely myself though, which may change soon thanks to my newly acquired tagine.

Also never tried cooking with barley, so I will be revisting this post soon.

]]> By: Dr Reb http://thestonesoup.com/blog/2006/08/lovely-legs/comment-page-1/#comment-518 Dr Reb Mon, 21 Aug 2006 22:42:29 +0000 http://thestonesoup.com/blog/2006/08/lovely-legs/#comment-518 I fight to the death for the leg and thigh. That's why shanks are so good - avoids the bloodshed of having to portion out a whole carcass :) and that cheesecake looks amazing. Perfection! I fight to the death for the leg and thigh. That’s why shanks are so good – avoids the bloodshed of having to portion out a whole carcass :) and that cheesecake looks amazing. Perfection!

]]> By: Monisha http://thestonesoup.com/blog/2006/08/lovely-legs/comment-page-1/#comment-517 Monisha Mon, 21 Aug 2006 19:02:48 +0000 http://thestonesoup.com/blog/2006/08/lovely-legs/#comment-517 Hi Jules - That is a great picture of the lamb shank with barley - the meat looks tender, like it is sliding off the bone - yum! Along with roasted leg of lamb and lamb kebabs - this recipe is something that I'll be keeping in mind next mind I come across a beautiful cut of meat. Thank you! Hi Jules –

That is a great picture of the lamb shank with barley – the meat looks tender, like it is sliding off the bone – yum! Along with roasted leg of lamb and lamb kebabs – this recipe is something that I’ll be keeping in mind next mind I come across a beautiful cut of meat. Thank you!

]]> By: Ellie http://thestonesoup.com/blog/2006/08/lovely-legs/comment-page-1/#comment-516 Ellie Mon, 21 Aug 2006 10:40:26 +0000 http://thestonesoup.com/blog/2006/08/lovely-legs/#comment-516 I've cooked almost every cut of lamb I can get at the butchers, but haven't attempted shanks yet as I get nervous about cooking meat with bones. This looks like a great recipe to help conquer that fear! I’ve cooked almost every cut of lamb I can get at the butchers, but haven’t attempted shanks yet as I get nervous about cooking meat with bones. This looks like a great recipe to help conquer that fear!

]]> By: jenjen http://thestonesoup.com/blog/2006/08/lovely-legs/comment-page-1/#comment-513 jenjen Mon, 21 Aug 2006 05:40:49 +0000 http://thestonesoup.com/blog/2006/08/lovely-legs/#comment-513 oh jules, I don't know how this can be topped! I agree, when it comes to edible animals, legs are the best part. I just made a lamb shank tagine not too long ago and I am still dreaming of those lovely legs. Sounds wierd but shamefully its true. And your cheesecake with cumquats are just perfect! oh jules, I don’t know how this can be topped!
I agree, when it comes to edible animals, legs are the best part. I just made a lamb shank tagine not too long ago and I am still dreaming of those lovely legs. Sounds wierd but shamefully its true.

And your cheesecake with cumquats are just perfect!

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