Text 31193, 112 rader
Skriven 2012-11-23 06:52:51 av Dave Drum (1:18/200.0)
  Kommentar till text 31183 av Janis Kracht (1:261/38)
Ärende: Veggies @ Home
======================
-=> Janis Kracht wrote to Dave Drum <=-

 >> I don't think I've ever had goat, outside of cheese, etc.

 > Goat (especially young goat) is not substantially different from lamb.

 JK> I can see why that would be.. I think :) Well there are kind of similar
 JK> animals at least. I mean a goat is not a cat lol.. I have to admit that
 JK> when I've heard of people eating cats (maybe it's just a joke?) I get
 JK> ever sicker..

Not a joke - I've eaten cat .... presented as domestic rabbit. And the taste of
nearly identical. And what of all the urban legends about Chinese restaurants
serving cat - there is some basis for those stories.
 
 > I told
 > the story here some years ago about the time a bunch of us had obtained some
 > mesquite wood and were wanting to barbeque a goat just to "see what it's all
 > about". Went to a local farm where the owner raised goats and bought a nice
 > example. As we were loading it into the back of the pickup someone mentioned
 > cooking it and how he was looking forward to his first taste of BBQ Goat.
Me.
 > Farmer went nuts. You'd have thought we were going to cook his first born
son
 >or something. Quite the scene. We wound up getting a goat from someone who
had
 > a more realistic outlook on the subject.  Bv)=

 JK> I can understand this one :)  Goats seem to me to be one of those
 JK> things that should be exempt from our tables.. YMMV though :)

Meat is meat. I'd draw the line at human flesh. But, only there. Of course
taste of the meat would have a lot to do with the comestibility. I'd have to be
pretty hungry to eat a gull or merganser duck, for instance. But goat? People
been eating them for yonks.
 
 JK> But I laughed so hard when I read this :) :)  a great tale.  Thanks
 JK> Dave :) This is as close as I can get to kinder animals that shouldn't
 JK> be cooked Lol Of course, it is from my sicilian Grandma (dad's mom).

 JK> ===GrandMa Mary's Roast Stuffed Suckling Pig===

 JK> 1 small suckling pig (about 10 pounds) 2 sprigs thyme,  or 2 teaspoons
 JK> dried thyme 4 bay leaves 4 sprigs basil,  or 2 teaspoons dried basil 2

 JK> Ok, I want to try this, but I don't think Wegman's has piglets (ouch)
 JK> :) :)

Do you have an abattoir or stand-alone meat market handy? Or a small
family-owned grocery store where Pop or Gramps is the meat cutter? Ask at one
of those only of you are serious. Weggies, Big Y, Giant, etc. are all mass
market sellers. Places like I mentioned are specialty shops and cater to
requests like suckling pig, organic meats, birds, etc.
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Spit-Roasted Suckling Pig w/Vegetables
 Categories: Pork, Vegetables, Citrus, Herbs, Bbq
      Yield: 8 servings
 
     15 lb Suckling pig
      2    Heads garlic; whole
      1 c  Lime juice
      1 bn Marjoram; chopped
      1 bn Thyme; chopped
           Salt & pepper
    1/2 c  Olive oil
           Mixed vegetables; sweet
           - peppers of varying colors
           - baby eggplant, zucchini,
           - summer squash, green beans
  
  Rub the pig with lime juice, salt, pepper, and chopped
  herbs. Put the spit through the pig, attaching the spinal
  column to the spit with some wire to prevent the pig from
  slipping.
  
  Skewer in place. (Put a whole bulb of garlic on each end
  of skewer before sticking into the pig.)
  
  Roast the pig, browning the skin gradually. If the skin
  starts to blister, decrease the fire's heat.
  
  While the pig is cooking, baste it with olive oil flavored
  with marjoram and thyme. Cook for about 6 hours, then take
  the pig off the spit and let it sit for 15 minutes.
  
  Carve and place the meat on a serving plate.
  
  Bake the eggplant on a grill until it's tender. Grill the
  peppers, then seed and slice them when tender. In salted
  water, blanch the zucchini, squash, and green beans. Toss
  all of the vegetables in olive oil, chopped herbs, salt
  and pepper. 

  Add vegetables to the serving plate and garnish with
  garlic clove halves from the skewers. The garlic will be
  very mild and tasty roasted in this way.
  
  Source: Great Chefs of San Francisco, Avon Books, 1984
  
  Chef: Jeremiah Tower, Santa Fe Bar and Grill, Berkeley, CA
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM
 
... Quail is the only dish I know that comes with built-in toothpicks. - Anon
--- MultiMail/Win32 v0.49
 * Origin: Outpost BBS / Johnson City, TN / outpost.slyip.net (1:18/200)