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  #4281  
Old 04-06-2014
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Re: Pros and cons of steel sailboats

As they say at the Oscars - "For your consideration".

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  #4282  
Old 04-06-2014
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Re: Pros and cons of steel sailboats

Christian:
I agree it's good fun as long as families and loved ones are left out of the personal attacks. I credit BS for coming on and duking it out. It would be better if Brent had a better handle on the elements of naval architecture. It would add range to our debates.

We can discuss your internship when the time comes. Maybe you can help my efforts at cooking. Lamb shanks tonight. Any tips?

A few years back I emailed Graham Kerr, the TV chef. I told him my hobby was cooking and my business was sailing while his hobby was sailing and his business cooking. I suggested we talk. He called me. He came to my house for dinner and we went out to dinner a couple times. You get good service when you show up in a joint with Graham. I went cruising with him on his Nonsuch. We ate well. He was a bit of a timid sailer. But I took care of that.


Jon:
You gotta love that guy's attitude. I hope it all turns out well for him. For me I think its too bad he is putting sop much life energy into what is a pretty awful "design". In the ends it will be a boat that only a mother could love. But I hope I am wrong.
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Last edited by bobperry; 04-06-2014 at 11:56 AM.
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  #4283  
Old 04-06-2014
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Re: Pros and cons of steel sailboats

ok lamb shanks:

to get a good rich sear, flour them...salt and pepper...get a good sear in a brasing pan...very dark...almost burnt...but dont go crazy

remove...then add you favourite red or white wine...I like them braised in white wine as you can taste the lamb better this way...sauce comes later...

deglaze, add whole heads of garlic chopped in half, aromatics like thyme, rosemary, bay leafs, the mirepoix rough cut a la grandma style...

have a beer or 2 while this gets going...

for stock use a well made beef stock or veal stock or if you have extra shanks simply boil them up in a pressure cooker again with aromatics and the like for 45 minutes or so...

important here is that those boxes of stock they sell at the market dont reduce well, even the less sodium ones...basically they just evaporate leaving no proteins or colagen...this is what thickens stocks naturally for sauces so no box or consomme from the store!

veal stock is great cause its light, so you can taste the lamb better

add stock...halfway up the roasting pan...re introduce shanks...dont cover them though...2/3rds the way up...

cover with aluminum foil and set in the oven...slow braise...about an hour or so then turn shanks...go another couple of hours...

let sit overnight

next day give it a nice stew on the stove top again(flavors meld overnight) till soft...

take out shanks...strain juice and sauces left, rectify salt and pepper if needed and simmer away with a bottle of red wine...

you can also reduce and simmer away the red wine first but youll need more of it like a tanker...simmer away with shallots and a little peppercorns...till its halfway reduced then add to the braising juice in a new deep pot...
this wil get you a very very nice sauce...

keep shanks warm and then on a platter pour sauce that has been reduced till it coats a spoon all over the shanks...so they are sticky you can mount this sauce with a quick mix of butter and flour balls but when done well this isnt needed.

serve this with your favourite creamy, cheesy buttery, polenta recipe...and bobs your uncle

no pun intended jajajaja

enjoy
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Last edited by christian.hess; 04-06-2014 at 12:13 PM.
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  #4284  
Old 04-06-2014
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Re: Pros and cons of steel sailboats

Quote:
Originally Posted by SloopJonB View Post
As they say at the Oscars - "For your consideration".

im utterly confused

WHAT THE HELL WAS THAT??????????????????????
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  #4285  
Old 04-06-2014
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Re: Pros and cons of steel sailboats

Christian:
Now I'm excited. I'm pretty good at lamb shanks but I find that I am growing bored with many of my stock recipes.

I don't have veal stock but I have beef stock. I'll definately try the shank stew idea. I love stew. I've been doing a Jamie Oliver stew lately where you do not brown the meat.

I would not have thought of white wine but I'll do it. I'm looking for something other than "shanks in a Bob sauce".

How about a dash of vinegar with th shanks? I started adding a splash of vinegar to just about everything I cook lately. It works for marinara sauce and stews. I also often add some black molasses. Am I nuts?

Many thanks for the recipe and help. My wife is hot for your internship. She has to eat my cooking. I do 95% of the cooking here. I enjoy it.
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  #4286  
Old 04-06-2014
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Re: Pros and cons of steel sailboats

I regularly do braised short ribs...and there a couple of good quick recipes in pressure cookers that I use at the restaurant

one is a half and half mix if white wine and balsamic vinegar and LOTS of onions(the sweet onions counter the acidity) tomatoes and aromatics...they become quite sticky, almost like asian braised short ribs...but not quite.

remember white wine is more acidic than red in most cases so that is why braising in white wine has a cleaner simpler flavor

the brits and some french love to not BRAISE some cuts...what you get is a cleaner and clearer flavor...milder if you will since its the caramelization of the meat that browns the stocks and sauces...

about stocks when small batches and home cooking nothing beats a pressure cooker...

45 minutes to an hour using bones at the market and you get a wonderfull thick stock with lots of bone marrow and protein...this is what gives flavor and round buttery feel in the mouth that you cant get with store stuff.

another braised short ribs recipe I do is the classic red wine one, very french...carrots and onions bay leafs, thyme, peppercorns etc...

this recipe works for any tough or cheap cut meats with bones...even hen!

a touch of vinegar is great, very italian...use balsamic next time and serve with polenta...


yum
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  #4287  
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Re: Pros and cons of steel sailboats

do you like lentils? again very french

lamb shanks and de puy lentils are the bomb...you must finsih the lentils though with a splash of sherry wine vinegar...its a must in french cuisine

remember acidity and salt brings out flavours and enhances them
that is why the chinese made famous MSG...

jajajajajaja

back to boats

ps. there are a couple of provisioning and cooking threads were some of us have shared recipes...

the latest one is the paella recipe thread...some good stuff there and pics! yeah pics!

jajaja
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  #4288  
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Re: Pros and cons of steel sailboats

I'm very good at braised short ribs. I do use red wine though. It's one of my specialties, braised short ribs in a Bob sauce.

In Taiwan they would serve "squid balls" (I never really figured out what they were), chia rol is I think the Mandarin name for the dish although I new a Taiwanese woman who's name was Chia Rol and I doubt her name was "squid balls". Probably different tones.

They would serve the squid balls, about golf ball size with a little saucer of MSG. You would roll your squid ball in the MSG and pop it in your mouth. It was delicious but you had to have the MSG.

I love lentils but don't I have to soak them overnight? I'll do polenta.
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Re: Pros and cons of steel sailboats

some you do...but its not madatory...the little green gray ones are fine 45 minutes or so....

squid balls! yum

msg yum jajajaja
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Old 04-06-2014
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Re: Pros and cons of steel sailboats

So, how do I do the lentils?
I'm off to the grocery store and I'll buy Sherry vinegar. I have balsamic but I have been using red wine vinegar for most of my splashes. I'll switch to balsamic.
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