being a feminist is like trying to fix a giant hole in the wall and discovering that the entire wall is rotting and filled with termites and you have a lot more work to do than you thought you did
And also the termites verbally attack you while you fix the wall.
"NOT ALL TERMITES ARE LIKE THAT"
every american i’ve talked to on skype asked about bagged milk so far
what the hell is bagged milk?
IT’S JUST MILK
IN A BAG
WHY IS THIS SUCH A STRANGE CONCEPT
BECAUSE IF YOU OPEN IT, DOESN’T IT GO EVERYWHERE?
HOW DO YOU EVEN
WHAT THE FUCK IS BAGGED WATER
WHY ARE YOU BAGGING DRINKS?
watchet asked: hey! i have a huge leg of lamb that i plan to cook tomorrow, and i was wondering if you had any suggestions for a rub or marinade. i'm okay with the garlic/rosemary combo, but it gets pretty old and i want to try something else. you probably get like a hundred asks about food every day, but i thought i'd ask anyway.
I almost never get asks in the first place, but! I’m more than happy to offer some thoughts.
Lamb is delicious with a lot of flavors. Garlic and rosemary are, as you say, the classics. Oregano, especially Greek oregano, is particularly good as well, and I’ve done lamb very successfully in a tomato/oregano braise. A curry braise could be good as well, or you could do a rub of tapenade, pesto, or any other flavorful paste.
I once did a goat leg with a kalamata olive/rosemary/garlic/parsley rub. That was pretty fantastic. Mint as a compliment to lamb must not be underestimated, either.
If you’re looking to roast it dry, keep the moisture in whatever seasonings you use to a minimum, or use oil (which is not technically “wet”) instead of water or other liquids, and dry herbs instead of fresh.
The way I cook is by picking a flavor profile that I want to end with, and getting there. Make sure to salt and pepper well. Apply liberal amounts of flavor to the outside.
Can I please have a leg of lamb to roast?!