Text 31195, 103 rader
Skriven 2012-11-23 15:42:46 av Janis Kracht (1:261/38)
     Kommentar till en text av Ruth Haffly (1:396/45.28)
Ärende: Goat
============
Hi Ruth,


>> > I have had a goat curry from a buffet at two different Indian
>> > restaurants.

>> I would guess there it would be kind of like lamb curry. but what do I
>> know :)

> Yes, they are very similar.

I can believe that. :)


>> >  It tends to be pretty boney, but the meat has a decent
>> > taste.  Not at all bad -- in fact pretty good and hearty.  Of
>> course, > curry can change the flavor of any meat considerably.  I
>> have no idea > what a goat roast might taste like.

>> Goat roast to me is one of those things that fall into the "too much
>> information" category Lol... for some reason, I can't stand the
>> thought (grin)

> I've not had goat roast either but would imagine it to be somewhat like
> lamb. We can get goat at our local farmer's market and lamb at Lowe's
> (the grocery chain).

Yes, over at Wegman's they have decent lamb, but the best lamb is from the
local farmers.  Ron is not crazy about lamb in general, but he suffers through
it since I love it (g).

> Our church family has a chili cook off every year
> in conjunction with the Super Bowl. (We hook up a big screen tv and cook
> off winners are announced at half time.) This year I took top honors
> with a chili that had goat, elk and beef in it. Those that tried it

Great, congratulations :)

> liked it, even after finding out about the goat & elk. Those that found
> out about the goat and elk and didn't try it didn't know what they
> missed. (G) They added just the right touch to the over all flavor and
> if you didn't know it was goat or elk, you would have thought you were

I've always loved deer. That is so flavorful.

> eating beef. All 3 meats were cut equally--small cubes--so there was no
> way to tell by that. A sensitive taster might have been able to tell the
> difference in taste but most people thought it was all beef (unless
> informed otherwise; the judges didn't know until results were made
> official).

:) :)

>> > paste into the stew and continue stirring until well blended and the
>> > stew thickens. Adjust seasoning and serve with rice, sweet potatoes
>> > or yams.

> That looks good; I'd serve it with rice. Maybe eliminate the ketchup in
> favor of tomato paste tho.

That was Dave's recipe for goat (grin).  I'd agree with you in general though
in terms of using tomato paste instead of ketchup :)

>> As long as it not too "goat-ey" like older goats milk tends to be
>> <grin>

>> I still feel way too bad for the poor goats though.. :)

> Naaaaaaaaaa! (G)

Lol :) :)

Hope you folks had a great Thanksgiving!

This is a pie crust I made yesterday since my daughter and I are still not
eating gluten (I was cheating a lot just because I could (g).. now I'm not. :))

==Almond Flour Pie Crust==
Pie Crust:

3 cups almond flour
1/2 teaspoon salt
3 teaspoons coconut oil
2 teaspoons cold water
1 large egg white
2 tablespoons sugar

Preheat oven to 400F

Add the salt to the almond flour and mix well.  Add the other ingredients and
combine with a spoon or your fingers.  When you can gather it into a ball,
press it into a 9" pie plate.  Push enough of the pie crust up to enable
fluting the edges.  Put the pie crust in the preheated oven and bake for 10
minutes. Fill with desired filling (apple pie filling, or pumpkin pie filling,
etc.) and bake according to pie directions (15 minutes at 400F, then about 35
or 40 minutes at 350F for pumpkin).
===

Take care,
Janis

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