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Cook the Book: 'How to Roast a Lamb'

The rack of lamb with mustard crust out of Mastering The Art of French Cooking.

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Cook the Book: '660 Curries' by Raghavan Iyer

It was probably on my 1st trip to London in 1978 and it has been a life long love affair ever since!

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Cook the Book: 'Canal House Cooking, Vol. 1'

Favorite summer dish: Caprese salad - tomatoes, basil and fresh mozzerella!

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Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My favorite pie crust is the whole wheat pie crust from Laurel's Kitchen. I use to make quiches all the time! Perfection!

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From Serious Eats

Cook the Book: 'How to Roast a Lamb'

The rack of lamb with mustard crust out of Mastering The Art of French Cooking.

From Serious Eats

Cook the Book: '660 Curries' by Raghavan Iyer

It was probably on my 1st trip to London in 1978 and it has been a life long love affair ever since!

From Serious Eats

Cook the Book: 'Canal House Cooking, Vol. 1'

Favorite summer dish: Caprese salad - tomatoes, basil and fresh mozzerella!

From Serious Eats

Cook the Book: 'Mrs. Rowe's Little Book of Southern Pies'

My favorite pie crust is the whole wheat pie crust from Laurel's Kitchen. I use to make quiches all the time! Perfection!

From Serious Eats

Serious Heat: Culinary Russian Roulette with Padron Chiles

I was just in Barcelona and ate these as tapas every night I was there. I just ordered a pound from La Tienda. Can't wait until they get here!

From Serious Eats

Cook the Book: Eugenia Bone's 'Well-Preserved'

I'd like to can tomatoes, plums and apricots the way my great-grandmother did when I was a child.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Thank you for participating, and congratulations to our winners:

AnaisKoi
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Winners have been notified by email and also appear on our Contest Winners page.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Grilled rack of lamb with mint sauce and cous cous on the side.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I like how my MIL makes lamb in a stew with a tomato sauce like base

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

My favorite lamb recipe is roasted leg of lamb with mint jelly.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I have a pretty good lamb chops recipe. I also have a leg of lamb recipe we use for dinner sometimes on special occasions. Lamb is BY FAR my favorite meat!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb stew. Based on the comments above, however, lamb burgers might have the potential of being a new favorite if I can find the right recipe for preparing them well.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Lamb Tagine is my favorite lamb recipe. garrettsambo@aol.com

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Cook the Book: 'How to Roast a Lamb'

I really like lamb but have never cooked it. I love lamb chops with some garlic mashed potatoes. yummy. I would love to learn how to roast lamb for Gyros

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Cook the Book: 'How to Roast a Lamb'

Other than Gyros I haven't had much lamb. My husband is a big Lamb eater. I am slowly learning to appreciate it.

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Cook the Book: 'How to Roast a Lamb'

I had some awesome lamb chops in Spain with lots of garlic. I wish I knew how they made them.

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Cook the Book: 'How to Roast a Lamb'

rack of lamb coated in dijon mustard, garlic, and rosemary

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Cook the Book: 'How to Roast a Lamb'

my sweetie loves rotisserie-ing a leg of lamb with rosemary and garlic stabbed into it.

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Cook the Book: 'How to Roast a Lamb'

Hard to decide between roast leg of lamb or lamb shanks. Love them both!

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

Take butterflied leg of lamb. Add rosemary, garlic wine. Wait. Grill. Yum.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I'm an Aussie who misses weekly Sunday lamb roasts (so much more expensive over here and more of a hunt to get the right quality). However, when I do cook up a lamb roast I am 100% for simplicity - garlic and rosemary and lots of roasted veggies in the same pan to absorb the juices. I also like some simple jus or gravy from the juices at the end.

From Serious Eats

Cook the Book: 'How to Roast a Lamb'

I used to make candied ginger and use the syrup for ginger ale. Then we made ground lamb patties with chopped candied ginger and mint leaves mixed in one night. Mmm...gotta do that again.

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About CharlesGT

Website: http://1hundredmiles.blogspot.com/

Location: Los Angeles, CA

About: Writer, blogger, reader, cook, foodie, world traveler, dreamer...

Favorite foods: Pork and more pork.... Mexican, French, fresh, local...

Last bite on earth: Pork?