What Happened to the Lamb?

Have any other lamb lovers out there noticed that the distinctive taste of lamb has been devolving lately from that slightly gamy flavor to an almost bland to nothingness even when perfectly cooked? I’ve had several close encounters with lamb this Spring and have been disappointed each time and don’t know whether it’s my source, tastebuds, or something more sinister at work akin to what pork producers have been doing by breeding the flavor (fat) out of pigs. Last week I roasted a rack that was on special at my local Fresh Market ($11.99/Lb) for Mrs. Comfort Brother and myself and nailed a spot on medium rare. I mean it looked great on the plate but tasted definitely un-lamby. Bad for Hamby! Next up, lamb sausage on the grill at Peter Hamby’s crib in D.C. as fare for a NCAA Semi’s throw down. Result: Same as the rack. These came from Whole Foods. Then on Easter Sunday dinner at the Brian Connolly’s my sister-in-law Gerri grilled a marinated, butterflied leg just right. It was very good, and pretty, but lacking the characteristic flavor I craved. Admittedly I haven’t done enough research yet to come to any conclusionson on this thorny issue. I’m hoping I can source lamb that tastes the way I remember it. I’ll report back, but, I’m happy for your thoughts on the subject. Bring them on!

CB I-Phone App       

The Caulk Brothers at Modal Inc., the very wizards who created this cool site as well as an easy to navigate version for your smart phone, are at this moment deep into the design phase for a CB I-Phone App. Way cool. It means that in the not too distant future you’ll have 60 Comfort Brothers recipes to hold in your hand. Stumped for an appetizer, breakfast, lunch, brunch, dinner or late night recipe? Turn to your I-Phone or I-Pad. It’s all there: Ingredients and Directions, fun and simple and pretty to look at. No more running to the computer and back to the kitchen for inspiration. Stand by for more news on this.

CB Swag 

Here’s a shamless plug for the first items available soon in the Comfort Brother store. In his other life CB Jim was a hat wear executive and has employed those skills in creating a cool CB baseball hat in a couple of different colors and an apron. Keep checking in here as we inaugurate the CB online store.

Tony Bourdain

If you missed Monday’s No Reservations on Basic Kitchen Techniques, be sure to catch the re run. (The Travel Channel repeats them endlessly) It’s nice to see Tony back in the kitchen at Les Halles in his whites actually cooking while being snarky as opposed to wandering the planet being snarky. He makes a simple to prepare beef bourguignon. And among others, Jacques Pepin whips up an omelet and Thomas Keller roasts the perfect chicken. There’s also some talk about knife skills, the perfect steak and and rustic pasta. And mercifully, Tony doesn’t shill on camera for one of his sponsors, the CHASE Sapphire Card, a recent troubling and  “revoltin’ development” in the series as Ralph Cramden would say. But snark aside, the boy can cook. Check it out.

Good Writing

Finally, my friend and restaurant critic John Haddad has an excellent review of the Richmond, Virginia restaurant Six Burner in this week’s STYLE Weekly. John knows food and is an excellent writer. The CB’s prize that ability. 

Enjoy the Spring.

Out.

Comments (2)

1. 

   RG

   Next time the Comfort Family is in Bucks County, we have lamb places to check out…organic, Amish, and the Maresca’s of Sergeantsville. Maybe we can get to the bottom of the lamb scandals. [Reply]

2. 

   RG

   Just watched Bourdain’s Maine episode on Comcast On Demand.. I’m guessing you relate to John Conti. Cool dude. [Reply]

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