On Sun, 26 Oct 2008 21:02:02 +0000 (UTC), spope33@speedymail.org
(Steve Pope) wrote:

>Joseph Littleshoes <jpstifel@isp.com> wrote:
>
>>Steve Pope wrote:
>
>>> Gorgon Ramsey <where_its_at@nowhere.com> wrote:
>
>>>>On 25-Oct-2008, spope33@speedymail.org (Steve Pope) wrote:
>
>
>>>>>But lamb pathia just happens to be an
>>>>>excellent combination.
>
>>>>but not as good as lamb and mint sauce.
>
>>> Gack!

>>There's a Thai restaurant in Berkeley Ca. that makes a "spicy mint
>>chicken'" that i think is very good. Generally i don't care for 'mint'
>>even mint and chocolate or a mint julep to say nothing of lamb and mint
>>sauce but this spicy mint chicken i do like.
>
>I don't dislike the flavor of mint, and some intact mint
>leaf in a curry can be wonderful, it's the "mint sauce" that
>I've never seen an appetizing version of, at least that would
>go with lamb.
>
>I do sometimes buy jars of English mint, which is sort of
>sauce like, and good on say turkey sandwiches. But a plate
>of anything, including lamb, swimming in the stuff is
>not appetizing to me.

It's not supposed to be swimming in it. As it happens I;ve just
finished a meal of roast lamb, parsnips, spuds and mange-tout, with a
nice red-wine reduction with the lamb juice as gravy and about two or
three spoons of home-made mint sauce.

So swimming, no, but as an extra 'zing' it can't be beat.
--
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