Overheard on the Home Cooking Boards

Published on Thursday, April 8, 2010, by Caitlin McGrath / Edit Post

"Racks of lamb (or individual chops, which I prefer) are probably the tenderest meat you'll ever come across and certainly need no marination. But if you must do something the oil/lemon/garlic/herb idea will do (I use it for cubes of leg or shoulder that I'm making into kebabs)." - Harters

"I just finished making Emeril's ham and split pea soup. It was delicious. The recipe calls for a ham hock, but I just used the ham bone from my Easter ham and added more ham. It is a classic recipe but tastes so much brighter than other pea soups I've had. As reviewers suggested, I doubled the celery, carrots and onion." - sophia 519, on this recipe

"Use beef and/or chicken broth, with bite-sized bits of lamb, in making bean soup. My mother made soup with dried lima beans (a.k.a. butter beans), a lamb shank, garlic, onions, carrot, and celery. Although I'd prefer using a shank (gelatin improves the mouthfeel), if I had leftover lamb I'd add it toward the end of making this soup." - greygarious

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