tag:blogger.com,1999:blog-18071407.post7518183375192260649..comments2024-03-28T18:57:20.920+01:00Comments on Living the life in Saint-Aignan: “Boiled” lambKen Broadhursthttp://www.blogger.com/profile/04430899802705818716noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-18071407.post-52155756035958785292014-01-26T18:13:54.136+01:002014-01-26T18:13:54.136+01:00Thank you, Susan. I have good memories of visiting...Thank you, Susan. I have good memories of visiting the Amana area in Iowa, oh, nearly 40 years ago. I thoroughly enjoyed it.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-82071677745287882072014-01-26T17:56:41.861+01:002014-01-26T17:56:41.861+01:00Ken, I read you every day but rarely comment. You...Ken, I read you every day but rarely comment. You mentioned the practice of baking in the remaining heat of the baker's oven. I am from German villages in Iowa, The Amana Colonies, and even to this day, we still have a baker who bakes in a wood heated oven. At Easter, especially, the local woman who are energetic enough to keep up the tradition, bring hams encased in bread dough (white or rye) and let them bake in the continued heat of the bread ovens. This is totally delicious, but as with everything, the younger women are not continuing the tradition because of the work involved. That is sad. I would probably bring my ham over to the baker every few months if I still lived within distance. Keep blogging. I so enjoy your mixture of postings. SusanSchnitzel and the Trouthttps://www.blogger.com/profile/04074542460030763545noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-53490356207802149212014-01-26T16:30:26.141+01:002014-01-26T16:30:26.141+01:00Ken
Off-topic: Just want to let you know of an in...Ken<br /><br />Off-topic: Just want to let you know of an interesting site for "les Monuments Historiques" . <br /><br />http://www.monumentum.fr/departements.html<br /><br />I was doing a search on "Uboat bases" along the Atlantic coast and landed on the site. Look at "75", plenty to see :-)The Beaverhttps://www.blogger.com/profile/11457136925020206640noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-75028281930690119492014-01-26T14:54:22.588+01:002014-01-26T14:54:22.588+01:00My mom cooked "picnic" hams like that an...My mom cooked "picnic" hams like that and they were good. Of course they weren't rare. It's good that your lamb was rare and there wasn't a mess afterwards in the oven.<br /><br />I think I might like the sort of lamb Jean talks about- well done and tender is more to my taste.Evelynhttps://www.blogger.com/profile/17824964122794535252noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-51485800030133025402014-01-26T13:37:27.549+01:002014-01-26T13:37:27.549+01:00The thing is, the meat is not really boiled, and n...The thing is, the meat is not really boiled, and not stewed. It's not stew meat. It's rare or medium-rare, and it's very tender and delicate. Tim, I'm sure the stock or stew pot has been on the fire forever, but this poaching is different.<br /><br />Jean, what you describe is the <i>gigot de sept heures</i>. That's delicious but very different from a good <i>pré salé gigot</i> cooked rare or medium-rare.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-50480478632349210102014-01-26T13:12:50.360+01:002014-01-26T13:12:50.360+01:00Brings to mind that old English
staple boiled mutt...Brings to mind that old English<br />staple boiled mutton.Sheilahttps://www.blogger.com/profile/04335063080532127542noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-6815135604437558892014-01-26T09:29:40.623+01:002014-01-26T09:29:40.623+01:00It looks delicious but I can't imagine ever bo...It looks delicious but I can't imagine ever boiling lamb myself. I like the caramelising effect of roasting it in the oven.<br />The practise of serving lamb "pink" was something I only encountered for the first time in France. My mother would buy a piece of lamb shoulder or leg and roast it in one of those enamel tins with a dimpled lid that were the standard piece of kit for every housewife in the 50's and 60's. It would be cooked until it virtually fell apart with nice crozzled edges. Very tasty and it made a lovely shepherd's pie for the next day.<br />A piece of lamb shoulder or even leg was cheaper than a chicken when I was a child.Jeanhttps://www.blogger.com/profile/09726164724131916224noreply@blogger.comtag:blogger.com,1999:blog-18071407.post-60313789601049638292014-01-26T08:55:10.037+01:002014-01-26T08:55:10.037+01:00I think it probably originated earlier....
in the ...I think it probably originated earlier....<br />in the days before cast iron enabled a range to be built economically...<br />almost all early ranges, even when open fired, had an oven next to the source of heat.<br /><br />It also would have helped with the tougher joints of meat that poorer families could afford...<br />and leave a stock on the hob for "soopz'n'stooz"!Timhttps://www.blogger.com/profile/16439261142732764451noreply@blogger.com