spicy lamb sausage originating in either morocco or spain depending on who you ask. One's minty, and both are spicy, but the one that's not minty is spicier, but i can't remember which is from where.

OK, no wonder I didn't know; I don't do lamb.

can't or won't? Cause lamb is meat, and very delicious meat at that.

i mean, i made lamb. anyone can do it.

Won't. It smells like asses and onions.

no no no, lamb is delicious if done right.

There's a reason they cloned that shit FIRST.

Wikipedia says:

"Mice: (1986) A mouse was the first successfully cloned mammal. Soviet scientists Chaylakhyan, Veprencev, Sviridova, and Nikitin had the mouse "Masha" cloned. Research was published in the magazine "Biofizika" volume ХХХII, issue 5 of 1987"

I'll have a rat taco, you can stock up on mint jelly.

Communist propaganda. It was Dolly the sheep. What the hell was the mouse's name?

Rotchakokov.

Oh man, tentoze, you're missing out the lamb. Incredibly delicious. Sure you're not thinking of goat smelling like asshole (which still wouldn't make sense/the goat I've had was simply "ok" and non-offensive)?

Marquez sausages are tasty as fug. Nice spice, and REALLY good on pizza, or in a sandwich with grilled onions and hot roast beef, fresh baked bread, and the entire sandwich dunked in au jus, making it dripping wet and full of flavor.

I had to look up what they were when I first saw the recipe. Mine are the spicier, non-mint variety which I believe is common in Spanish cooking or that's at least what the recipe called for. From what I understand, its the spice mix that earns the name "Marquez." I think that the spices were Moroccan but the sausages are commonly used in Spanish cuisine. They are typically lamb but need not be.

I'm still in the broth stage. FML. Its gonna be a late night.

Close to done cooking finally at 1 am:



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Not even hungry so I'm pulling it out 20 minutes early and throwing it in the refrig. Didn't taste yet but it smells amazing. I'll re-warm it tomorrow night and feast. Having a Black Butte Porter now for a late liquid dinner and watching the end of the Yankees - Redsox while I wait for the dutch oven to cool enough to put in the refrig. Didn't take any short cuts and I'm kinda glad in retrospect. I could bottle the broth and sell it as perfume it smelled so good. Just using canned chicken broth would have been a mistake.

Goat can be pretty fantastic when prepared well. I agree that tentoze is missing out but I'm also quite sure that he's figured out by now whether he likes lamb or not and isn't confusing it for some other animal.

damn, that looks good billy.

Does look like some fine eating there, billyg. And, yes, I know goat- the few times I've had it (all spit-cooked), I liked it.

Looks awesome Billy, I wish you had a bigger picture of your rabbit.

click it and wait 3 minutes

You still on dial up timmy?

I half though Phil was being sarcastic that it was too big if he clicked through twice. Dunno.

FUH.

OHG, it was really good. A lot of work for the amount of food I got out of it but it was definitely the best meal I've ever cooked and one of the best meals I've had in a long time period.

And this:



was an excellent compliment to it.

I'm gonna get probably one more meal out of it tonight and then cry.

on to thin crust pizza now that I'm pleased with my pan pizza.



got it pretty thin







sauced



owens italian sausage and boar's head pepperoni



mozzarella



It's in the fridge, baking it tonight, although deena might bake it after she gets home from work.

I'm making calzones tonight, stuffed with sausage, peppers, and cheese. Will also have a caprese salad before and some fresh strawberries and whipped cream after.

white pizza tonight. fresh mozzarella, ricotta, fresh tomatoes, olive oil, spinach, garlic, garlic, garlic, homemade dough