Eventually, that will happen, even if all the
interested parties have only the best intentions.
Something will happen, whether we will like the results or not.
Something's constantly happening. Occasionally
we can affect it or at least let our ideas be
known. Most often, not so much.
If everyone thought that way, there'd never be
any barbecue!
True, but not everybody has breathing problems.
If they spend enough time in the pit, they will.
Most likely so.
Almost certainly - though one might point a
finger at the lady at Snow's in Lexington, who
claims she hasn't been sick a day in her life
despite being a 30-hour-a-week pitmaster for
over 40 years (her son, who helped her out,
died of cancer at age 50).
for example. Of course, too much of it makes food
scream most unmelodiously.
I know, I use it in beef stew, a Penn. Dutch potato salad, split pea soup, dressing for poultry, odds and ends of other things but not in great quantity.
It's not my favorite, but it is still
indispensible.
Yes, some dishes just would not be the same without it.
I could see a small quantity of minced celery
leaf doing a power of good for the following -
Lamb Cutlets/Rib Chops with Chili and Black Olives
categories: Calabrese, Italian, main, celebrity
servings: 6
12 lamb rib chops
6 Tb olive oil
3 cloves garlic, peeled and sliced
1 ts chili flakes
1 ts dried oregano
1 sm lemon, zested and juiced
1 ts Maldon salt/kosher salt
- or 1/2 ts table salt
15 black olives, pitted and sliced
1 long red chile, deseeded and finely chopped, opt
Layer the rib chops between clingfilm and flatten them
gently with a rolling pin or mallet. Place the chops in
a large dish so that they all fit in a single layer.
Pour 4 Tb oil over and add the garlic, chili, oregano,
lemon zest and juice. Sprinkle over the salt and the
olives and then turn the rib chops in the marinade so
that both sides are coated. Cover and leave the lamb to
marinate for 20 min at room temperature before cooking.
Heat a large frying pan with 2 Tb oil, and add the chops
scraping off the marinade before you put them in the pan.
Fry them for 2 min a side on quite a high heat so that
they take on some color.
Turn the heat back down to medium and pour the marinade
into the pan over the chops. Add 2 Tb water so that they
cook in a little liquid.
Cook for about 5 min for rare cutlets or a little longer
if you like your lamb well cooked (this will also depend
on the thickness of the chops).
Transfer the lamb to a serving plate, pour over the juices
from the pan and sprinkle with the chopped red chile should
you feel like enhancing the dried chili with the pep of fresh.
Nigella Lawson
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