The CookingBites recipe challenge: herbs

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SandwichShortOfAPicnic said:
Not an entry but one of the best celebrations of herbs I think you can get. Thyme, mint and dill sound like they should fight each other but they don’t and they create the most celebratory summer flavours, it’s fantastic. But then Nigel Slater is always reliable on flavour combos. I have amended his recipe over the years to make it simpler to cook but the components remain the same.
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The herbs just make it sing 😊

Recipe - Chicken and herbs
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Morning Glory said:
So do I - but I know you don't enter the challenge. We need to hear from members who might enter really. The entries have been getting low of late.
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Hey, so no disrespect intended, but this has been bothering me. I'm wondering why, if someone participates to the point where they purchase ingredients, prepare a recipe, take photos, write the recipe, and post all of that, it shouldn't be given the same consideratiion as an actual entry other than the possibility of a "win"? It is still participation in the challenge with a good deal of effort put forth, even if it's not an actual entry.
 
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JAS_OH1 said:
Hey, so no disrespect intended, but this has been bothering me. I'm wondering why, if someone participates to the point where they purchase ingredients, prepare a recipe, take photos, write the recipe, and post all of that, it shouldn't be given the same consideratiion as an actual entry other than the possibility of a "win"? It is still participation in the challenge with a good deal of effort put forth, even if it's not an actual entry.
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I agree
 
badjak said:
Lamb is difficult to get and out of my budget, but I'm not worried about sitting one out ;)
Or maybe we can do lamb & goat, with the pretext that I am sure almost all Indian restaurants here use goat instead of lamb :)
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I think that's an outstanding idea.

I've never had goat. How similar is the flavor? I've always wanted to try it. No "kid"ding!
 
badjak said:
It's much leaner than lamb or mutton.
Stronger flavour than lamb, less so than mutton.
I've never had it "pink" though. Always fried or stewed till done
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Glad to get that from a real person, as Google search gives conflicting information on that. It does appear they have similar flavor profiles and likely could be used interchangeably in some recipes. I do see that goat is much leaner.

The only time I like pink (medium rare) lamb is with lamb chops or rack of lamb. I know many people like leg of lamb pink or even rare but I prefer it braised until it's falling off the bone.
 
SandwichShortOfAPicnic said:
Wow. Soz I didn't realise my efforts to the thread didn't mean anything and it was only open for comment to "members who might enter really"
Maybe you should have made that clearer in your post 😔
I'll dip out of contributing here, that'll help contributions 🤯
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Sorry.... I meant no disrespect and of course your contributions are welcome in the thread. I was simply panicking that we might get only three entries or something! So I wanted to hear from those who might enter. I worded my post rather badly. My sincere apologies.

Seems I was worrying unecessarily anyway, since lamb or goat has enough support to go ahead.
 
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