Quoting Michael Loo to Jim Weller <=-

Of course the younger generation is getting to that total
ignorance state that Orwell predicted.

Luckily for the species, not all of them!

Lithuanian Braised Lamb

boiling the meat beforehand is an interesting wrinkle. Browned
meat is generally better than unbrowned meat

I agree but I tend to post recipes like these as they were written.

Prepare turbot.
Make a cut on its ventral side, the lightest side, near
the gills, and remove its viscera.
Cut its fins all around and remove its tail.

But that leaves the backbone in. Here's how to fillet a flatfish;
it's a bit different than a "regular" fish.

https://tinyurl.com/turbot-fillets

Here; they fry the onions but not the meat before stewing ...

MMMMM-----Meal-Master - formatted by MMCONV 2.10

Title: Macedonian Chomlek
Categories: Macedonian, Beef, Stews, Wine
Servings: 4

700 g young beef
1 larger onion
1 head garlic
80 sm bulb onions
crushed (dried or fresh)
pepper
1 dl white wine
100 g butter
parsley
bay leaf
salt, mixed spices, pepper

Cut meat into smaller cubes. Clean onions and garlic. Finely chop
large onion and parsley. Fry onion on some oil.

Put all ingredients in an earthenware pot with good lid, add spices
and mix well.

Add wine in the end and put thin slices of butter on top.

Put to cook on low fire (preferably on a wood-burning stove) covered
with a lid for several hours. If necessary, add warm water. Chomlek
shouldn't be be liquid, nor dry. It should thicken.

It's very important to have a good lid so food will cook better
without evaporation.

From: Www.Macedoniancuisine.Com

MMMMM-------------------------------------------------


Cheers

Jim


... The government started fake conspiracy theories about Roswell Area 51.
... They want us to be distracted from the real secrets at Area 54.

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