12-01-2014, 07:31 PM
4625
Re: What are you having for lunch/dinner?
Tried out a new recipe today out of my Morrisons free mag .It was like a lasagne but sort of spicy Mexican and layered up with tortillas . then cheese sauce over the top and done in the oven . Was the nicest thing I have had in ages
12-01-2014, 08:38 PM
4626
Re: What are you having for lunch/dinner?
The plan today was lamb chops out of the freezer, with roasties. I'd bought the chops around Christmas time (at 84p, massively reduced), froze them straightaway and took out yesterday. Got them out of the fridge today while veg was parboiling and I smelt them. Hmm...decidedly dodgy. Almost put them in the oven but chickened out at the last minute and bagged them up before chucking in the bin.Fortunately the other day I'd bought a new box of basics chicken & veg pies (in gravy) so had one with the roasties. Very tasty it was too, even though I really was looking forward to the lamb.
On FB my niece then put on my status that she'd just thrown away £4 worth of fish that smelt off. Having had fish related food poisoning a few years ago I am not chancing my luck. And that goes for lamb too!
Feeling a bit better today but more on Chit chat thread.
13-01-2014, 01:43 AM
4627
Re: What are you having for lunch/dinner?
@jazzi, you will find that the 'older' a lamb is, the more 'gamey' it will smell and taste (old as in age that is). Also sometimes the blood in meat may tend to smell strong especially if left for more than say, twelve hours. Trick is to soak in cold water for a while to allow blood to leach out, pat dry and grill as normal. Try it next time you are wary. Remember most good butchers hang their meat for several weeks without it going off so the chances of it doing so overnight ars slim.13-01-2014, 08:55 AM
4628
Re: What are you having for lunch/dinner?
Originally Posted by daisymay
->
@jazzi, you will find that the 'older' a lamb is, the more 'gamey' it will smell and taste (old as in age that is). Also sometimes the blood in meat may tend to smell strong especially if left for more than say, twelve hours. Trick is to soak in cold water for a while to allow blood to leach out, pat dry and grill as normal. Try it next time you are wary. Remember most good butchers hang their meat for several weeks without it going off so the chances of it doing so overnight ars slim.
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