Re: Cooking for Thanksgiving on the Narrow Gauge

These lamb steaks were enjoyed exclusively by the crew, not shared with cab riders. So I am unable to verify if closeness to the stack imparted any special flavoring, but if there was any flavoring added, it would be from unburned bunker oil, which I have never seen referred to as a culinary specialty. But then I never look at gourmet magazines. Hopefully the stack emissions just passed overhead and did not impact the lamb steaks. Since I observed the same steam dome cooking routine a year later, I should assume that the crew was happy with their product. Thank you for responding, this thread was looking a bit lonely.

Preparing another lamb steak lunch a year later, in 2005





Edited 1 time(s). Last edit at 12/01/2020 05:34PM by Olaf Rasmussen.