That’s fine Justin.
I wasn’t suggesting that you were suggesting that I would make such a
ridiculous statement. I mean, it is snowing where it does in winter during a
typical “cold snap”, so to me it is a normal “cold snap” and thoroughly good
reason to cook up a delicious slow cooked meat (and drink the obligatory red
wine with said braise).
I love lamb shoulder. It is in top 5 choices of lamb ;-) It’s one of those
blackboard menu dishes I will almost always order out. I don’t cook it that
often as it is a cut can’t find it too easily around my way at a reasonable
price.
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx [mailto:oz-food-bounce@xxxxxxxxxxxxx] On ;
Behalf Of Justin Martin
Sent: Thursday, 10 June 2021 10:15 AM
To: oz-food@xxxxxxxxxxxxx
Subject: [oz-food] Re: Duck Confit (French slow-cooked duck) | RecipeTin Eats
Hi Steve,
Sorry, wasn’t suggesting that was your term. It’s all over the news but just
makes me chuckle.
I’m with you on the braised meats. I did a nice braised beef short ribs with
chick peas at a recent dinner party which was great. Also discovered a Cuban
recipe with lamb shoulder that is braised in red wine, stock, beer and coke. It
is the weirdest combination, but works.
justin
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From: Tilden, Steve ST<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>
Sent: Thursday, 10 June 2021 10:10 AM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Duck Confit (French slow-cooked duck) | RecipeTin Eats
Hey Justin
I’m not the weather person who described it as such….
I’m thinking polar blast means ice storms and the like. Of course, Gerringong
is always lovely ;-)
Anyways…any excuse for braised meat with red wine :-)
Cheers
Steve
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx] On Behalf Of Justin Martin
Sent: Thursday, 10 June 2021 9:52 AM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Duck Confit (French slow-cooked duck) | RecipeTin Eats
I love how it is described as a polar blast (hardly), but I suppose it is all
relative. If it was 10C in London and it was sunny and little wind, it was T
shirt weather...
I remember reading the papers one day during our first summer in London. Sydney
Morning Herald reported that Sydney was set to shiver, temperature expected to
plunge to 18C. BBC reported that London was expected to sizzle, temp expected
to reach to reach 19C.
justin
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From: Tilden, Steve ST<mailto:Steve.Tilden@xxxxxxxxxxxxxxxxxx>
Sent: Thursday, 10 June 2021 9:14 AM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Re: Duck Confit (French slow-cooked duck) | RecipeTin Eats
Thanks Jules
Interestingly enough, I cooked up some of the confit I made a month back,,,,and
had with a Puy lentil dish and a pear parmesan salad...so there you go!
Got a bit of a winter polar blast going at the moment (haha a lovely English
day around 10C)...Vicki will be shivering at the moment in
Canberra...maybe...or tucked up in bed?
I actually enjoy some cold, but without the wind...all those lovely rich
braised meats. dishes..needs to gets me some oxs tails and beefs
cheekses....mmmmm beefs cheekses...
Cheers
Steve
-----Original Message-----
From: oz-food-bounce@xxxxxxxxxxxxx<mailto:oz-food-bounce@xxxxxxxxxxxxx>
[mailto:oz-food-bounce@xxxxxxxxxxxxx] On Behalf Of Julia Leatherwood
Sent: Wednesday, 9 June 2021 4:22 PM
To: oz-food@xxxxxxxxxxxxx<mailto:oz-food@xxxxxxxxxxxxx>
Subject: [oz-food] Duck Confit (French slow-cooked duck) | RecipeTin Eats
Steve, couldn’t help thinking of you when this just popped into my inbox🤣
Jules
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