You did a killer job on that lamb
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Thx. I usually either do a sous vide/reverse sear, but this time I went with straight pan sear and butter baste in a cast iron pan. More work, but got more flavor out of it.
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I just jizzed in my pants! That looks incredible and I LOVE lamb..Great job. :-)
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Thx bud.:-)
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Grilled some chicken breast and wings. Nothing too exciting. The loaded baked potato casserole was the most delicious thing I made. Hit the right proportions on ingredients and process and it turned out nice.


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Walk us through that tater dish... what kinda taters, ingredients etc
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Damn forgot bout this thread. Hungry now even tho I just ate.
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Baked 4 medium to large russet potatoes at 425 for 50 mins. Let cool and cut into inch chunks. Throw a shot of vinegar over the top while they're cubed and hot and let rest while you do the wet stuff.



Wet ingredients all mixed:

2 cups cheese ( I prolly went 1 1/2 cups sharp cheddar and 1/4 a cup gouda and parmesan each - all sharp cheddar would be perfectly fine)
2/3cup sour cream
1/3 cup mayo
half block cream cheese softened
4 strips thick cut bacon cooked and diced
1 big green onion stalk diced
black pepper and salt to taste


Get that all folded together. Greased casserole dish or cast iron at 350 for 20 mins covered with foil. Take off foil and increase heat to 450 for another 5-8 mins. Broil if you like, I did.
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Killer list of rich ingredients, but that shot of vinegar is probably what kicks it all into next gear
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^^correct

Sub acid(mostly white or acv for me) for more salt in your recipes and it pays dividends
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Looks like British food that.
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Yes, but I used black pepper

Wife and kids are potato purists so I went light
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