I’m of Indian descent so I’m very familiar with lamb as it is an important ingredient in many Indian dishes, but I don’t think it really had a foothold in American cuisine. However, I did read somewhere that in parts of Kentucky, lamb/mutton is a central meat in barbecue. If anyone could confirm/deny that for me, it would be great.
Did anyone else shave Harry's facial hair down in the shack in the Fishing Village then regret it? ...I did Just wondered if it will grow back?
Logic: Ya fucked up pal
Electrochemistry: DRINK and SNIFF EVERYTHING!!
If I had a fatman right now, it'd be pointed at you 7 6 https://imgur.com/gallery/NEfOSk4
This seems kind of obvious: what type of wolf would just kill a sheep, and then return to his wolf den hungry? There are slices of mutton right in front of you! I find the lack of this feature unrealistic, and I know that Minecraft is not necessarily realistic, but it does have many realistic aspects in the small details.
Come at me hyderbadi miyas.
No, just kidding.
So I know Biriyani gets a lot of love as it should, but a whole bunch of people always have made either Hyderabadi / Awadhi style biriyanis (abbreviated as HYD/A hereon) - which are good, but in my humble opinion - could be great.
The two reasons why I prefer the Tamil style one is because of the rice and the rice. Yes. That is correct.
Call me a dumbass all you want - biriyani is about the meat - but IT IS ALSO ABOUT THE RICE.
HYD/A scores lower on this parameter primarily because the rice is cooked separately and often flavoured with just ghee, saffron, rose water, kewra and other aromatics. Meat is in a separate layer and does give it some side-chick love. Which is fiinnee. But why stop there man??!!
Anyway, to reiterate, HYD/A is good - but try the Tamil style biriyani if you haven't yet. It just hits differennnt.
#Key points of difference / Advantages -
First - it uses short grain rice - Jeeraga Samba is the authentic one. It is a slightly low starch, short grain, fragrant rice that smells offff... (drumrolls)... cumin. I know that doesn't sound (or rather smell) like much, but it is a beautiful, earthy, grassy, cuminy fragrance that is just fantastic. You can use Basmati or whatever you have in your pantry, but it doesn't do as good a job of soaking up the meat stock. Use what you have the first time, spring for the good stuff later.
Second - it cooks the meat and rice together - no delicate layering and smothering it with aromatics. It simply builds a flavorful stock and then cooks the rice in it, yielding a result that is fucking perfect on its own. Trust me when I say, you won't miss the meat much, in a well made Tamil style biriyani.
Third - it is a much much simpler recipe. I swear if you have beef or lamb in your fridge, you can whip it up in a few hours. No need for extra shopping for rosewater which you'll never use again or saffron which will clean out your stimulus check for a gram.
Fourth - this is a much lighter recipe and if you go easy on the meat to rice ratio. You'll not even get the much dreaded/welcomed (depending on weekday or weekend) post-biriyani-siestas.
Note - while I've called it "Tamil" style, in true Indian-speak within Tamil style there are possibly three well known ones (Ambur, Dindigul, Coimbatore). This closely resembles the Ambur or Tamil-Muslim style. My Kannadiga magas also do a very similar version called Donne Biriyani which... keep reading on reddit ➡
In the live feed vikas's mutton was stolen by someone and bigg boss also made an announcement saying that somebody had hidden it. What happened after that?
I want to eat the foods of the old ways.
My parents believe that drinking milk after mutton leads to food poisoning but I searched a bit and found out it is a myth. Do you guys actually think drinking milk after eating mutton or chicken really leads to food poisoning,vomiting and diarrahoea?
Doesn’t have to be halal. But anywhere you can recommend that sells mutton?
Okay I really love the aesthetics of it but the taste really doesn't cut it. I have had the authentic Mandi in ME a few times during my trips and that's great. But the ones in Kerala feel like a Bejoy Nambiar film: looks great but tastes bland.
One of the great shifts in cooking, that I have witnessed over the past 20 years, is the consumer and supply trend towards meat that was once labelled "sub-prime". I'm from the UK, and here we have widespread sheep farming, and a massive market for lamb; additionally we import it huge quantities from New Zealand.
Some people don't like it, still, but the enormous cooking resurgance in the 'low and slow' cooking styles I mentioned above, favour its tougher, fattier older variety known in English as "Mutton". Mutton sounds like something yucky. It is stronger in flavour (slightly gamey), but there is absolutely no good reason why we aren't eating more of it. As I understand it, virtually all the mutton produced in the UK (there is actually a lot of it) goes to pet food.
Mutton is amazing. If you can make pulled pork, you can make something amazing out of mutton. If you can make slow braised brisket, you can make something amazing out of mutton.
Nobody sells it! I have checked all eight of the supermarkets near me, and none of them have any mutton products. I even went to a butcher, where meat prices are very high, and they said they would have to order it in specially because they don't stock it.
Questions for the community:
My favourite recipe, for the record, is mutton curry, which Inmakenby:
Personal details: 21M, 143 lbs, 5 foot 7, No existing medical issues (Had appendicitis 1 year ago that was resolved with laparoscopic appendectomy), No medications being taken, don't drink or smoke, have health anxiety issues
I was eating mutton and there was cartilage on the bone, it was soft because of the cooking process so I decided to eat it. After swallowing it, I started coughing vigorously so I can assume that it went down the wrong way. The coughing lasted a few seconds before it subsided but I’ve been experiencing pain and congestion in my chest in the 12 hours since. This is really worrying me and I’ve been feeling very uncomfortable and distracted. Did I aspirate the cartilage? Will it be broken down in the lungs if I did? Should I get it checked by a doctor?
Goats should drop food and they should drop mutton as quote
"mutton commonly means goat meat."
It would make sense and give more purpose to goats
I'm free to criticism, leave your thoughts in the comments!