![]() ![]() Y'know, depending on which staffer I run into at the market when I go to do the buy, I wonder if I might even get into one of those wonderful conversations, along the lines of "Wow, Euro-American chick who wants to cook some of our food! Cool, let me tell you all about how we do this back home.Oh boy. somewhat more seriously: anything I need to know about preparing one of these babies, if I should get my act together to do this, beyond what's already in this topic? Any preliminary cleaning I need to perform? Should I see if I can get the butcher at that market to split the head, or should I keep it whole? Other seasonings I should consider? Any other advice? he is a lover of heavy-metal rock, so who knows-maybe he'd want a photo of the poor thing for his band's promo. While this guy is a helluva lot more open-minded about my more exotic cooking experiments than the much-storied Fearless Ex-Housemate, I still think it might be a bit much to have him confront an ingredient that stared back at him. I think I might need to wait for a weekend when current roommate is out of town. Although there's always the possibility of doing fun things with the leftovers.ģ. I think I'd need some additional eaters-even though I imagine a single lamb's head wouldn't have all that much meat on it, there'd still probably be more than I could eat at one sitting. ![]() The damned heat wave currently going on around here would need to be over and done with before I'd even consider turning on the oven, let alone roasting something for three hours.Ģ. Only there are a few additional parameters that would need to be met:ġ. When I was in a local Middle-Eastern/Halal market the other day, I looked in the meat case, and glory be, there were some skinned lamb heads looking back at me! Now that I know that I have a source for the main ingredient, I'm tempted to give this dish, or something like it, a go.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |