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Topic History of: Pink rack of lamb
Max. showing the last 5 posts - (Last post first)

Author	Message
Mart	My way with duck is to roast the breasy in honey and flash fry the slice still leaving them pink.(I think I posted that before) Food book of the week though is "Street Food" by Tom Kine. A great read for the foodie traveller. I used his pork in lettuce recipe last night, to celebrate the GCSE results in abundance here.
JK2006	Nothing wrong with pink duck; that's the way (uh huh uh huh) I like it!
Tipsheet2002	I remember when you cooked us a duck from Balducci's that turned out pink and almost killed us. Those were the days.
Solihull Exile	I generally go for overcooked on lamb,so anyway tried your lamb idea,and it works great:P Usually reserve pink for beef,but now this opens up another option. Some nice recipies at the moment JK,good to see some new ideas.I may just have to post some local Ukraine recipies...well time permitting. Thanks Tim
Mart	Fillet steak, with fresh fig and goats cheese salad washed down with blueberry juice of which there is a glut this year, also due to global warming.