Sneakeater Posted March 3 Author Share Posted March 3 1 minute ago, Wilfrid said: Takes me back to boning, stuffing and roasting a shoulder of lamb. That was a project. Oy. Quote Link to post Share on other sites
voyager Posted March 3 Share Posted March 3 Which reminds me that I recently found a package in the freezer marked "half lamb shoulder". I have no recollection of buying and splitting a shoulder, or of cooking the other half. Now I wonder how it was split, as that may determine or influence how it should be cooked. Gremlins. I have a houseful of them. Quote Link to post Share on other sites
Sneakeater Posted March 3 Author Share Posted March 3 Weren't you talking about lamb shoulder a couple of months ago? 1 Quote Link to post Share on other sites
Sneakeater Posted March 3 Author Share Posted March 3 Like here? 1 Quote Link to post Share on other sites
voyager Posted March 3 Share Posted March 3 Hoo, buy. Have I mentioned that January was not a great month for me? With February coming in a close second. Maybe soon I'll find my bearings. Quote Link to post Share on other sites
voyager Posted March 3 Share Posted March 3 This also begs the question of just how long this package has been in the freezer. And, yes, I know it should be dated but it's lucky that it even got labeled as to content, Quote Link to post Share on other sites
Sneakeater Posted March 4 Author Share Posted March 4 Don't worry @voyager! We'll be your memory! 1 Quote Link to post Share on other sites
Wilfrid Posted March 4 Share Posted March 4 Freezer, my daughter was gifted a massive complimentary box of ice cream (long story) but she didn’t trust having it delivered to her S.Bronx place so she sent it to me. Freezer full of ice cream. Quote Link to post Share on other sites
Sneakeater Posted March 4 Author Share Posted March 4 With all that talk about Paulista fried mortadella sandwiches in the Eater NYC thread, I had to make one. Contributing to the debate about whether American cheese is the best (indeed only) cheese for a cheeseburger, this time I swallowed my pride and got some sliced deli provolone instead of buying a block of "real" provolone. It is hard to express how much better this meltier cheese worked. This was the best iteration of this sandwich I've made yet. I only wish @Orik could have been here to try it. Some macaroni salad. And a near-pickled cabbage salad. And my Brazilian black beans! These were such an unexpected smash you can bet I made sure to get my hands on some farofa to finish them. I still can't believe this! I wonder why I never tried a Beaujolais with this sandwich. 2019 Anne-Sophie Dubois Fluerie "Les Cocottes" One of my very favorites, too! This wasn't the knockout pairing I was hoping for. I think the sandwich is such a flavorbomb that it overwhelms a racy wine like this. Maybe it deceptively needs something BIG. Paulistas would say it's stupid to drink anything but a very cold beer with this sandwich. They're probably right. Quote Link to post Share on other sites
Sneakeater Posted March 4 Author Share Posted March 4 In terms of wine, I think Lambrusco remains the best pairing with this sandwich. Not just because Lambrusco is the traditional pairing for fried mortadella back home in Emilia-Romagna. More because there's a REASON it's the traditional pairing. Quote Link to post Share on other sites
Sneakeater Posted March 4 Author Share Posted March 4 1 hour ago, Sneakeater said: Contributing to the debate about whether American cheese is the best (indeed only) cheese for a cheeseburger, this time I swallowed my pride and got some sliced deli provolone instead of buying a block of "real" provolone. It is hard to express how much better this meltier cheese worked. I loved the way the cheese annealed to the meat. Quote Link to post Share on other sites
Sneakeater Posted March 4 Author Share Posted March 4 I could drink this Anne-Sopihe Dubois every night and I'd be happy. Quote Link to post Share on other sites
Wilfrid Posted March 4 Share Posted March 4 15 hours ago, Sneakeater said: I loved the way the cheese annealed to the meat. I just ordered a double cheeseburger from At the Wallace. Although I see evidence of other cheese in their kitchen, they are not offering the option to swap out the American for something else. I am sure everything in the bun, including some bacon I added, will be annealed up the wazoo. Quote Link to post Share on other sites
voyager Posted March 5 Share Posted March 5 2 hours ago, Wilfrid said: I just ordered a double cheeseburger from At the Wallace. Although I see evidence of other cheese in their kitchen, they are not offering the option to swap out the American for something else. I am sure everything in the bun, including some bacon I added, will be annealed up the wazoo. Pick-up or delivery? Can't imagine ordering anything that I'm not there to snag as it comes off the grill. Quote Link to post Share on other sites
Wilfrid Posted March 5 Share Posted March 5 Pick up. It’s around the corner. Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.