Gratuitous food porn shot of the day (Xmas eve edition) — French rib rack lamb

The things you can find on sale at Dillon’s supermarket (part of the Kroger chain) in Manhattan (Kansas).

For Christmas Eve dinner, which has no special significance other than we made it home from Minnesota before the storm hit, only to get walloped in Manhattan, I decided to cook the lamb – with a rosemary, Dijon mustard glaze, to a yummy and greasy thermometer-verified 140F. Accompanied with roasted potatoes and carrots, along with microwaved asparagus in garlic, olive oil and balsamic vinegar, with whole wheat rolls and a mushroom-fat-free-lamb-stock roux. Served with a 2005 Zinfandel from Napa Valley courtesy of Amy’s Aunt Jean and Uncle Mark.

Below is Sorenne doing her best Pebbles Flintstone impersonation on a lamb lollipop.

Nothing like a hot tub in a 15F blizzard to remove the grease and mess and stuff.

Christmas Day is usually T-bone steaks, but now I have to figure out if they are meat tenderized or not (good luck). More about that later.

This entry was posted in Food Safety Policy, Raw Food, Thermometers and tagged , , by Douglas Powell. Bookmark the permalink.

About Douglas Powell

A former professor of food safety and the publisher of barfblog.com, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, barfblog.com retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 dpowell29@gmail.com 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time