> copy the patch text, go to max, file:new from clipboard. next time
> somebody asks this question, you get to answer.
> Joel Swensen wrote:
>> hey guys i can't get any of those patches to open. even when i put Max
>> v2; in front and #P pop; at the end. what em i doing wrong? i realy
>> wana hear the sheep :)
Quote: roger.carruthers wrote on Thu, 27 April 2006 11:11
> I expect to see folks flocking to share their mint sauce code.
> Just my tuppence worth,
that is actually very simple.
except when you grill the lamb, which you will
not do when you serve it with mint, you will have
lamb juis over from preparing it, the jius is
the normal base sauce for lamb, the usage of cream
or hollaindaise isnt very popular among lamb fans.
where you would normally have added rosemary or
stuff like that before scorching the meet you
should just leave the juis blank, and even be
careful with salt.
of course stay away from pepper if you want to
make something with mint, but maybe you know that.
then just finish the jius with a sweet mint marmelade.
it is hard to get and quite expensive but you can
also make your own. you dont need more than sugar,
water, fresh mint and gel or aspik.
you dont need to use too much gel because the lamb
meat already has tons of gel, and so does the lamb
i like to use sea salt for lamb, it works much better
than normal salt. and please never more than medium,
or better bleu, no matter what your gf might ask for.
if you d serve my lamb well-done i kill you.
an alternative to "sweet" mint lamb is sheep meat
(yes sheep, not lamb) grilled with feta and mint
leaves, which is very common in greece and turky
but incompatible as pluggo in bidule.