Thread: Questioning chirine ba kal - part II

Holy Schlamoley you've hit Ambereen to a "T".

And I'm drooling like a Zrne thinking about leg of lamb!

Originally Posted by Gronan of Simmerya

Holy Schlamoley you've hit Ambereen to a "T".

And I'm drooling like a Zrne thinking about leg of lamb!

Thank you - I try!

Ditto. Left-overs, and it's dinner time!

Years ago at a lovely little inn they used to do a leg of lamb roasted with slivers of garlic under the skin and a Zinfandel wine reduction sauce.

* slobber *

Originally Posted by Gronan of Simmerya

Years ago at a lovely little inn they used to do a leg of lamb roasted with slivers of garlic under the skin and a Zinfandel wine reduction sauce.

* slobber *

Oh, the memories. Decades ago in Rochester (MN) where I grew up, the big fancy hotel used to have their Elizabethan dining room, where one of the entrees was a leg of lamb with mint sauce and the usual sides. Wonderful, I can tell you. There also used to be a good pace here in the Twin Cities, out on 394 just past where the Cooper Cinerama was that featured the exact same leg o'lamb you mentioned. It's gone now, replaced by something else.

Sigh. There are books about the lost Twin Cities. They are great, but it's a little depressing. At least Payne Avenue still has all the little ma-and-pa places where Granny would watch to make sure you got enough to eat...

Originally Posted by Zirunel

I know right? The seasoning us easy, lard it heavily with garlic, especially where the fat sheath is thick, slide oregano in the slits if you like that (and I do). For me, the hard part has always been the roast. I can roast most any other part of the beast with some confidence, but the leg? Seems like what works for the shank end sucks at the hip and vice versa. I can't seem to get it right at both ends. So I'm always open to tips. Medium moist roast, I'll try that next time.

Thanks and sorry please resume regular programming

For this thread it is regular programming. Tangents are our specialty in this corner of the site.

What other lovely Tsolyani dishes do you suggest for our enjoyment good Chirine?

Shemek.

Originally Posted by Zirunel

I know right? The seasoning us easy, lard it heavily with garlic, especially where the fat sheath is thick, slide oregano in the slits if you like that (and I do). For me, the hard part has always been the roast. I can roast most any other part of the beast with some confidence, but the leg? Seems like what works for the shank end sucks at the hip and vice versa. I can't seem to get it right at both ends. So I'm always open to tips. Medium moist roast, I'll try that next time.

Thanks and sorry please resume regular programming

Sounds good. Stay with it; it can be labor intensive, though.

Um, this kind of discussion was a regular feature of life out at Phil's; we learned a lot about his Tekumel and his life through them. Later on, in the 1990s period, he complained in his letters to friends that this kind of socializing had been dropped in favor of 'serious gaming'; he wasn't very happy about it, he wrote. But, as it was all he could get, he gritted his teeth and carried on. All of which, I might venture to say, led to Gronan's "No gaming is better then bad gaming."

Originally Posted by Shemek hiTankolel

For this thread it is regular programming. Tangents are our specialty in this corner of the site.

What other lovely Tsolyani dishes do you suggest for our enjoyment good Chirine?

Shemek.

As I noted, we did this kind of thing all the time out at Phil's; it gave us a lot of insights into his creation, in the process.

Oh, where to start? I've had - and duplicated - simple things, like marching rations (which you get at Aldi's, by the way; it's imported German stuff), and Amberen's authentic Pakistani dishes covered the high end of the spectrum. She got her menus from her mother, who got them from her mother, and so on. If I may suggest, try a small family-run 'South Asian', 'Pakistani', or 'Indian' place. There's several here in town that do fit this, and I enjoy eating there.

Phil gave some descriptions of foods in S & G I, but he wasn't a cook - to Ambereen's despair, viz. the infamous cans of beef stew - and he'd leave that to her. Have you seen the Tekumelyani food blog?

Just another quiet night at the palace, my General...

https://www.youtube.com/watch?v=SwtkUa6IFZM

Boom! Zing! Tantantaraa!

Goscinny and Uderzo copied that tortoise precisely!