Comments on: Fennel, Lime & Tatsoi Risotto with Backstrap of Lamb http://abstractgourmet.com/2006/10/fennel-lime-lamb-risotto/ Home cooked goodness Thu, 11 Mar 2010 08:55:39 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Matt http://abstractgourmet.com/2006/10/fennel-lime-lamb-risotto/comment-page-1/#comment-1395 Matt Mon, 23 Oct 2006 02:40:23 +0000 http://abstractgourmet.com/2006/10/back-to-basics/#comment-1395 Hi Alex, Sorry I keep missing you at Mondo... been down the last couple of weeks (albeit very late)... perhaps next week time permitting. I heard about the slow table lunch via Spice Magazine, it sounded great... The wood oven lamb had me salivating...as did the idea of sitting around all day doing nothing but eating, drinking, and being merry. So I might have to do some enquiring as to joining up :) Cheers, Matt Hi Alex,

Sorry I keep missing you at Mondo… been down the last couple of weeks (albeit very late)… perhaps next week time permitting.

I heard about the slow table lunch via Spice Magazine, it sounded great… The wood oven lamb had me salivating…as did the idea of sitting around all day doing nothing but eating, drinking, and being merry. So I might have to do some enquiring as to joining up :)

Cheers,
Matt

]]> By: Alex Millier http://abstractgourmet.com/2006/10/fennel-lime-lamb-risotto/comment-page-1/#comment-1335 Alex Millier Fri, 20 Oct 2006 09:17:20 +0000 http://abstractgourmet.com/2006/10/back-to-basics/#comment-1335 Hi Matt. As a fellow kiwi, I'm proud to see one of my countrymen cooking lamb the way it should be. Rare. This recipe looks amazing. I got such vicarious pleasure looking at the photo. :) At the Slow Food WA long table lunch at New Norcia, last Sunday, we had lamb cooked in the famous wood fired ovens by Kingsley Sullivan (Mr New Norcia). It was a variety I hadn't tried before called Dorper lamb. Every part of the beast was melt in the mouth and flavourful. As Homer (the cartoon character, not the writer) would say, mmmmm lamb..... Hi Matt.
As a fellow kiwi, I’m proud to see one of my countrymen cooking lamb the way it should be. Rare. This recipe looks amazing. I got such vicarious pleasure looking at the photo. :)
At the Slow Food WA long table lunch at New Norcia, last Sunday, we had lamb cooked in the famous wood fired ovens by Kingsley Sullivan (Mr New Norcia). It was a variety I hadn’t tried before called Dorper lamb. Every part of the beast was melt in the mouth and flavourful. As Homer (the cartoon character, not the writer) would say, mmmmm lamb…..

]]> By: Matt http://abstractgourmet.com/2006/10/fennel-lime-lamb-risotto/comment-page-1/#comment-1327 Matt Fri, 20 Oct 2006 01:54:42 +0000 http://abstractgourmet.com/2006/10/back-to-basics/#comment-1327 Thanks Jules, You know what those vegetables are like... It's Melrose Place all over again in the garden these days... Thanks Jules,

You know what those vegetables are like… It’s Melrose Place all over again in the garden these days…

]]> By: jules http://abstractgourmet.com/2006/10/fennel-lime-lamb-risotto/comment-page-1/#comment-1326 jules Fri, 20 Oct 2006 00:58:51 +0000 http://abstractgourmet.com/2006/10/back-to-basics/#comment-1326 the lamb looks amazing matt...thanks for the family tree lesson on tastoi the lamb looks amazing matt…thanks for the family tree lesson on tastoi

]]> By: Matt http://abstractgourmet.com/2006/10/fennel-lime-lamb-risotto/comment-page-1/#comment-1292 Matt Wed, 18 Oct 2006 10:27:23 +0000 http://abstractgourmet.com/2006/10/back-to-basics/#comment-1292 Hey Yvo, Yep... It's my theory that if you do anything enough times it's bound to come good eventually. Unless of course you make it wrong 15 times in a row... in which case that'd be kinda sad... please don't make me sad. Brilynn, it was indeed a tasty treat to tickle the tastebuds, and I may just have to cement that word in history with a creative Urban Dictionary entry... feel free to start working it into conversations :) Hey Yvo, Yep… It’s my theory that if you do anything enough times it’s bound to come good eventually. Unless of course you make it wrong 15 times in a row… in which case that’d be kinda sad… please don’t make me sad.

Brilynn, it was indeed a tasty treat to tickle the tastebuds, and I may just have to cement that word in history with a creative Urban Dictionary entry… feel free to start working it into conversations :)

]]> By: Brilynn http://abstractgourmet.com/2006/10/fennel-lime-lamb-risotto/comment-page-1/#comment-1274 Brilynn Tue, 17 Oct 2006 16:22:02 +0000 http://abstractgourmet.com/2006/10/back-to-basics/#comment-1274 The lamb looks perfectly done, and I think the use of the word "deliciousousest" just made the post! The lamb looks perfectly done, and I think the use of the word
“deliciousousest” just made the post!

]]> By: Yvo http://abstractgourmet.com/2006/10/fennel-lime-lamb-risotto/comment-page-1/#comment-1273 Yvo Tue, 17 Oct 2006 16:02:23 +0000 http://abstractgourmet.com/2006/10/back-to-basics/#comment-1273 Mm, looks delicious. I haven't yet gotten into cooking lamb much, but I'll get there. Backstrap, hm? I wonder if that's called something else here. And risotto, actually, the first time I made risotto (February) I paired it with lamb. I made risotto again a few weeks ago and I was amazed at how easy it is. I imagine with repetition it will just get easier. :) Mm, looks delicious. I haven’t yet gotten into cooking lamb much, but I’ll get there. Backstrap, hm? I wonder if that’s called something else here. And risotto, actually, the first time I made risotto (February) I paired it with lamb. I made risotto again a few weeks ago and I was amazed at how easy it is. I imagine with repetition it will just get easier. :)

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