Comments on: Part II: The Meat http://www.foodgal.com/2011/05/part-ii-the-meat/ Musings on food, wine, laughter, and life Fri, 24 May 2013 14:06:19 +0000 hourly 1 http://wordpress.org/?v=3.5.1 By: cooking rookie http://www.foodgal.com/2011/05/part-ii-the-meat/comment-page-1/#comment-41971 cooking rookie Fri, 08 Mar 2013 18:32:35 +0000 http://www.foodgal.com/?p=18435#comment-41971 Oh, what did you do to me? Now I will be daydreaming about a steak all day! They look amazing ;-)

]]> By: Andi http://www.foodgal.com/2011/05/part-ii-the-meat/comment-page-1/#comment-22205 Andi Thu, 09 Jun 2011 16:38:07 +0000 http://www.foodgal.com/?p=18435#comment-22205 Love lamb! Lamb burgers and meat loaf and chops…oh my!

]]> By: Lorraine @ Not Quite Nigella http://www.foodgal.com/2011/05/part-ii-the-meat/comment-page-1/#comment-21353 Lorraine @ Not Quite Nigella Fri, 13 May 2011 05:05:53 +0000 http://www.foodgal.com/?p=18435#comment-21353 Oh isn’t that interesting! I think Australians do eat a lot of lamb and perhaps Americans eat more beef? But I’m just guessing! BTW that lamb looks so succulent!

]]> By: chopinandmysaucepan http://www.foodgal.com/2011/05/part-ii-the-meat/comment-page-1/#comment-21349 chopinandmysaucepan Fri, 13 May 2011 01:33:25 +0000 http://www.foodgal.com/?p=18435#comment-21349 Carolyn, your photography seems to bring out the best in the dish. I wonder why it’s called Japanese curry oil since the ingredients aren’t Japanese at all unless it’s the chef’s influence. Interesting with the coriander garnish.

We eat huge amounts of lamb in Oz here. Roasting a lamb rack or leg of lamb in winter is really a great joy and privilege. In summer we throw lamb cutlets and lamb sausages onto the barbie :)

]]> By: Nate @ House of Annie http://www.foodgal.com/2011/05/part-ii-the-meat/comment-page-1/#comment-21347 Nate @ House of Annie Fri, 13 May 2011 00:17:38 +0000 http://www.foodgal.com/?p=18435#comment-21347 Looks great! We have the curry powder; all we need is the lamb… :-)

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