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  1. #1
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    aging one's Avatar
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    Best Marinade, Chops, or what you like

    You can use this marinade for beef, lamb, pork, or chicken. I use it primarily for chops and kebabs. Use it over night for Lamb, beef and pork, and for a few hours for chicken.

    4 or 5 ounces of olive oil
    1 large onion
    4-8 large garlic cloves
    about 4 ounces of rozza black pepper sauce
    about the same of mushroom soy sauce.

    Chop the onions and garlic fine. Get the oil going on the stove, when its hot put in the onions and garlic and saute until just tender, add the pepper sauce and mushroom soy, let it cook for another 2 to 3 minutes. Turn it off and have a beer. When its cooled prick the meat with a fork and put it into a couple of plastic bags. Pour the marinade over the meat. A few hours for chicken, and overnight for best results with beef, pork, or lamb.

    Barbecue or roast and I pretty well guarantee it will be he most moist and flavorful meats you will have eaten. Pork especially chops really come out nice.

    Serve with the Cypriot rice.

    Vegetable skewers.

    Red Bell
    Yellow bell
    Mushrooms as you like
    An onion

    Cut all the vegetables in sizes to go on a skewer. Use the same marinade for the meat. Let it sit and marinade for at least 3 hours.

    Put in a baking tin and set the oven to 350. Cook covered with aluminum foil for 15 minutes, take off the aluminum foil and baste again then broil the last 15 minutes at the same temperature. When you see the peppers just start to blacken they are done. Enjoy.

  2. #2
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    Yesterday I made pork loin. I made a mixture of garlic powder, ground cumin, dried rosemary, oregano, salt and pepper which I rubbed into the loins and refrigerated for 6 hours. I then browned the loins in olive oil on high heat for a few minutes with a couple of garlic cloves. I turned the heat to simmer, added a can of apple juice, two julienned carrots and two large julienned potatoes and a small roughly chopped onion. Covered and cooked for 2 hours. Delicious.

  3. #3
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    That sounds good as well. You basically braised it then. I do that for roasts as well. Thats the best thing about the marinade the chops and all come out juicy and never dry. Hell they take up so much marinade they are 25% bigger and heavier than when you bought them. Works super well with bone in chops. Those you can get at Foodland.

  4. #4
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    Quote Originally Posted by aging one View Post
    You can use this marinade for beef, lamb, pork, or chicken. I use it primarily for chops and kebabs. Use it over night for Lamb, beef and pork, and for a few hours for chicken.

    4 or 5 ounces of olive oil
    1 large onion
    4-8 large garlic cloves
    about 4 ounces of rozza black pepper sauce
    about the same of mushroom soy sauce.

    Chop the onions and garlic fine. Get the oil going on the stove, when its hot put in the onions and garlic and saute until just tender, add the pepper sauce and mushroom soy, let it cook for another 2 to 3 minutes. Turn it off and have a beer. When its cooled prick the meat with a fork and put it into a couple of plastic bags. Pour the marinade over the meat. A few hours for chicken, and overnight for best results with beef, pork, or lamb.

    Barbecue or roast and I pretty well guarantee it will be he most moist and flavorful meats you will have eaten. Pork especially chops really come out nice.

    Serve with the Cypriot rice.

    Vegetable skewers.

    Red Bell
    Yellow bell
    Mushrooms as you like
    An onion

    Cut all the vegetables in sizes to go on a skewer. Use the same marinade for the meat. Let it sit and marinade for at least 3 hours.

    Put in a baking tin and set the oven to 350. Cook covered with aluminum foil for 15 minutes, take off the aluminum foil and baste again then broil the last 15 minutes at the same temperature. When you see the peppers just start to blacken they are done. Enjoy.
    sounds very tasty but a couple of questions,what sort of mushrooms do you use and most important where did you find lamb chops in thailand?????????????

  5. #5
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    Button mushrooms, tinned or fresh whichever are nicer. I buy the lamb frozen at Foodland.

  6. #6
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    Aging One, you seem pretty tuned in. Where can you buy veal? Villa?

  7. #7
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    Once in a while at Villa Humbert. Its by far the hardest meat to find. Only frozen, and it varies by branch.

  8. #8
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    12-06-2012 @ 09:09 AM
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    Dont know if you've got one up there, but ere in Pattaya MAkro has an excellent selection of NZ and Aussie lamb in the frozen section - price is pretty good too.

  9. #9
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    marinade

    try these lamb,lemon jus,oil,garam marsala,chilli powder,corrianda,ginger,garlic and some salt,mix to a paste rub all over leave 24hrs in bag/fridge.had my first lamb in 13months at uncles heaven,next time 3 leg steaks.

  10. #10
    Member taffyapple's Avatar
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    marinades

    hey humbert juliened potatoes is that the posh word for chips.

  11. #11
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    31-01-2011 @ 09:29 PM
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    Cant find it in Thailand but when I had a small bistro in UK one of the all time favourites was pork chops in a brown ale marinade

    Bottle of brown ale
    a lump of very hard ,old cheddar cheese
    Dried mushrooms from a Chinese food supplier

    Put the mushrooms and cheese in a blender and whizz them down to dust !
    Pierce the chops with a skewer and , after mixing the dust with the brown ale, bung them in and leave overnight .

    When you get an order - take one out- pat it dry with a tissue and put it under the grill
    when you turn them over to do the other side - only cook it for a minute or so - take it out and coat the side being cooked with a paste made from crumbled cheese( Wensleydale was best ) with a hint of garlic . Pop back under the grill to finish off !

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