Great meals you just had

[rabidtictac]

These niggas right here are the best. You can buy them super cheap at chink stores and they're my favorite form of noodle. Posting about it because I'm making some spicy noodles for the first time in a while.

[Old Black Man]

Cock brand.

[rabidtictac]

Oh, it gets better.



Be sure to put lots of cock sauce on your cock noodles.

[Old Black Man]

Oh, it gets better.



Be sure to put lots of cock sauce on your cock noodles.

No shit though those asian products are pretty good, like packaged curry and peanut sauce.

[Kugelfisch]

It's Easter so I'm off making some lamb at my parent's place. Happy Easter, you heathens!

[Kugelfisch]

It was pretty great, of course. Fried lamb back in oil with lots of fresh garlic and rosemary.

[rabidtictac]

I don't know if I said this before, but I've never had lamb or mutton. Must be a more global thing. I'm not sure where you'd get mutton here outside of a specialty shop. Pork, beef, chicken and turkey are the common meats. I'm not referring to processed meat either. Well, and fish of course. Salmon is reasonably common and quite fantastic here.

[Old Black Man]

I never tried lamb until my late 20s so I’m with you there, I guess it’s not a common dish here.

[Kugelfisch]

Its not exactly plentiful either here, especially not fresh. But usually you can get it at least somewhere every week.
Or you live in a city full of mudshits, then they will have it all the time.

You cook lamb like a steak, medium rare. It's super tender and juicy. I prefer it to beef filet.

One thing to keep in mind is that it doesn't accept seasoning easily. If you grill it, let it marinade over night in the fridge. If you fry it like I did, put oil in the pan, slice an entire garlic in half and take two branches of rosemary, let that fry for a bit to saturate the oil, take those out and then fry the lamb.
Salt and pepper it before like you would a steak.

I had lamb back strips. One minute each side, pouring the oil over it when you turn it over with a spoon, then another 30 seconds on each side. Let them rest for a bit after you take them out of the pan.
Very much like frying a steak, really.

I made bulgur to go with it and some tzaziky. Green beans are also a good fit.
Bulgur is basically dried and crushed wheat.
Wash it like rice, heat up a pot with some butter, fry some finely chopped onion until it's glazed, add bulgur.
Fry that a bit more to break open the bulgur, extinguish with beef stock and some tomatoes you boiled, chopped and removed the skin from.

Keep on low heat, stirr occasionally, add more stock so it doesn't burn. Add some harrissa paste for a chilly kick and some salt.
In the end it should be soft and a bit sloppy. Takes about twenty to thirty minutes.

It's pretty much couscous, really.