Text 31240, 129 rader
Skriven 2012-11-25 23:26:30 av Janis Kracht (1:261/38)
     Kommentar till en text av Ruth Haffly (1:396/45.28)
Ärende: Goat
============
Hi Ruth,

> Next time you go to an Indian restaurant are you going to look for goat
> curry? They had it on the buffet at the Indian place in Raleigh Steve &
> I have gone to several times (and chose the buffet option).

Errr.... I doubt it Lol.. well, I do love Indian food, but I mostly go for the
vegetarian dishes there.  There are so good.  I'll look and see if this one in
Ithaca mentions any goaty dishes though (g).

>> 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).

> We both like lamb. I'd had it as a child at my grandmother's years ago
> but sort of put it in the back of my mind. While in HI, we saw a friend
> at the commissary picking some up & asked how he fixed it. He told us,
> we bought some and have done so sporadically ever since. Some months ago
> I picked up some lamb shanks at Whole Foods; Steve had spotted them (but
> not said anything) before he started studying. I went by the meat case
> later, saw and got the last 3. We braise them after marinading them in
> Italian dressing & then dredging them in a mix of flour and Parm cheese.

Sounds good :)  With roast leg of lamb, I usually mix a combination of garlic
slivers (maybe 2 cloves), Italian cheese and a handful of parsley. Sometimes I
add rosemary leaves instead.  I cut slits all over the roast and stuff them
with generous pinches of the mix. Garlic Salt and pepper all over and in the
oven it goes. :)

>> > 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 :)

> Thanks; I beat out the youth pastor who I'd come in 2nd to the first
> couple of years we were here. We have fun kidding about who makes the
> better pot of chili; mine is usually the people's choice, if not the
> judges. This year I made my usual and then the goat/elk/beef old style
> with nothing but tomatoes, various peppers, onions and seasonings & it
> ended up being the winner.

Sounds really good though and it must have been exciting to win :)

>> > 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.

> So much more so than beef very often.

Yes indeed.  We haven't had it in a long time.. years ago, matter of fact.

>>> > 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 :)

> I'd rather not add some of the things that go into ketchup. I don't use
> much of it anyway and what we buy is usually organic, no HFCS in it.

Hehe.. same here, always, or I make my own with a good organic non-gmo tomato
paste.  Speaking of non-gmo, I was so upset to hear that all the halloween
candy sold today is made from gmo products.. Reeses Peanut Butter cups!  Nestle
Crunch bars!  Hersey's Chocolate Bars!!!  What a terrible thing :(

> Tomato paste (what I buy) is nothing but concentrated tomato.

I buy bottled organic tomato paste and bottled Italian tomatoes now from
Bionaturae, because so many of the companies that produce canned tomato
products have BHA in the cans..  I swear, if they don't get you with one thing
that can be bad for you, they get you with another!  I am really happy I've
been able to garden all these years.  Hopefully this spring, I'll be able to
continue that here :)

>> Hope you folks had a great Thanksgiving!

> We did, separated, but good. Steve was in Guyana; I stayed in Wake
> Forest and got a forest's worth of paper cleaned out of the house.

God Bless him, that must be a rough time of year to be away.  Will he be back
soon, or is he there for a while?

>> 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

> Interesting idea, never would have thought of almond flour. Rice flour,
> maybe but almond is probably more flavorful.

It's light and tastes wonderful.  Rice flour tastes fine, but you know it's so
grainy.. my daughter says she can't taste that so much but I sure can.. it's so
apparent to me.. it's gritty.. (grin) I use ultra-fine-grind brown rice flour,
but only when I mix it with other flours like sorghum, tapica flour, and
garbanzo flour.. or some combination of those :)

I use almond flour a lot and so I buy it in large lots. :)  Getting frustrated
with "store-bought" non-gluten bread, drove me to Almond flour bread this
weekend :) :)  I used a recipe I found on the web, and it was good.. not very
bread like, more like cake.. Tomorrow I'm going to experiment with my own
recipe..

:)

Take care,
Janis

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