Talking about Cavfancier .. 5 years on.

I think it's a real shame to have lost Cav's "eat ****" avatar.

I know we can't have the animated version these days, but it would be lovely if the original was there on Cav's frofile page. (I'm "following" him.) It was so much more Cav than this:

Gravatar is a separate site. One would have to have access to Cav's email in order to make an account there, so, sorry, but no, unless you can contact a member of Cav's family and have them set up an account at Gravatar -- for an email address that probably no one has access to any more and may not even exist any more.

That was a fun thread

I think it's a real shame to have lost Cav's "eat ****" avatar.

I know we can't have the animated version these days, but it would be lovely if the original was there on Cav's frofile page. (I'm "following" him.)

I find myself thinking, yeah, I remember that person. Whatever happened to them?

I like lamb. The rack is less gamey than other cuts. It's basically the tenderloin part of the animal, with the bones attached. Anyway, I'm going to give you a basic marinade that you can use on either lamb or salmon steaks, or another meaty fish, like swordfish, shark or tuna. Mix about a tablespoon of dijon mustard with 2 tablespoons olive oil, a teaspoon each of chopped fresh thyme and rosemary, or half a teaspoon each of dried, one chopped clove of garlic, salt and pepper to taste. For the fish, the best way to cook it is on a grill, but you could bake it at 400 degrees, 10 minutes per inch of thickness. For the lamb rack, you want it rare to pink. So, pump up the oven to 450-500 degrees, and roast the rack whole for 10-15 minutes, depending on how large it is. Cut up the chops after it has rested, covered with foil, for about 15 minutes. Both can go with potatoes, mashed, sauteed or roasted, some simple steamed vegetables and a salad. Hope that helps. PM me again if you need more advice.