Text 31440, 186 rader
Skriven 2012-11-29 11:07:38 av Janis Kracht (1:261/38)
     Kommentar till en text av Ruth Haffly (1:396/45.28)
Ärende: Goat                                                     [1]
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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).

> Wouldn't be surprised to find it in Ithaca, seems like a rather
> ecclectic town with the school there.

Yes, it is eclectic at that (grin).. I tell people when I shop there it's like
going back to the late 60's.. great clothes, etc. and food.

This is a menu from the Mehak-Cuisine in Ithaca (haven't been there yet):

http://mehakcuisine.com/wp-content/uploads/2012/08/Mehak-Cuisine-Menu1_Page_05.
jpg

They include Goat Curry, Goat Vindaloo, Goat Saagwala, Karahi Goat, and more ..
I might look them up :)

>> 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. :)

> Sounds like a good way to fix it. Lots of garlic but easy on the
> rosemary and healthy pinches of good cheese.

I prefer it with a good flat-leaf parsley but for a change,
easy-on-the-Rosemary leaves is good, agree there.. ;)

> Felt good that I did win. But, for that competition, almost anything
> that remotely resembles chili can be entered. Some of them might be the
> family's idea of chili but in reality it is far from anything resembling
> true chili.

Understand that one, but I always loved church dinners.. so many great cooks
seem to be around.

>>> > 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 :(

> What candy we gave out was Starburst. Also gave out some of the Aldi's
> all natural fruit snacks. But all chocolate for halloween candy was gmo?
> That seems a bit far fetched in one sense, but not really, in another.

Eighty percent of all of the 'major' brands, chocolate or not, contain gmo
ingredients.. really really sad.  Panda licorice does not... Annie's gummy
snacks or pretzels or cheddar crackers do not, Trader Joe's organic lolly-pops
do not.. We were lucky in that we found some local organic lolly-pops that at
least Eoin could eat (no corn (smile).  My daughter always orders plenty of
safe-chocolates and candies, etc. for her boys which is great that she was able
to find a source for them.  I don't know whether Aldi's would be or not,
haven't been able to see their ingredients listed, but then I need more coffee
this morning (vbg).


>> > 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 :)

> As long as you have the energy to do so, go for it! We've no idea where
> we'll be when it comes time to put in a garden so doubt we will next
> year. Maybe in 2014, who knows?

Yeah, know what you mean there.. and I'm glad I've used container gardening so
that if it comes down to that, I can get in some sweet potatoes, potatoes and
tomatoes for us .. So energy-level has been ok but that's not trudging around
out in the heat - so we'll see.

>>> 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?

> He came back yesterday, would like to go again but school, finances and
> other reasons won't allow it right now. Surprisingly, he said the team
> had no problems clearing customs, rechecking bags and going thru
> security at JFK yesterday.

That is so good to hear.

>>> ==Almond Flour Pie Crust==
>>> Pie Crust:

>> > 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 :)

> OK, I might look into it. Then too, we don't have the wheat allergy
> issue. I use the whole wheat pastry flour for my crusts.

From what I understand, Almond flour could be a lot better for you especially..
You'll know better than me, here, but this is one chart I found:

Nutrition Info (100g)
Almond flour = 21.94 g protein, Wheat flour = 9.71g Almond flour = 19.44 g
carbs, Wheat flour = 76.22 g Almond flour = 10.4 g fiber, Wheat flour = 2.4 g
Almond flour = 687 mg Potassium, Wheat flour = 149 mg Almond flour = 275 mg
Magnesium, Wheat flour = 25 mg Almond flour = 216 mg Calcium, Wheat flour = 20
mg Almond flour = 3.72 mg Iron, Wheat flour = 1.26 mg

On the glycemic index almond flour comes in under 1, while wheat flour comes in
at 71. What a huge difference.

Again, I don't know what type of wheat flour (whole wheat or 'regular') is
being compared here to Almond flour, but it might be worth investigating.


>> 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..

> Alwys fun to experiment. At least with food related ones, the failures
> can usually be edible too.

It came out great, and is just what I needed (smile).  Here's the recipe I came
up with:

==Yeast Almond and Teff Bread==

2 cups almond flour
3/4 cups teff flour
1 cup tapioca flour
1/2 teaspoon salt
2 tsp. cream of tarter
1 tsp. baking soda
2 teaspoons guar gum
1 cup coconut milk, at room temperature 2 teaspoons yeast
a few grains of sugar for the yeast 3 eggs at room temperature

Combine the flours with salt, cream of tarter, baking soda and guar gum and mix
well. Set aside.  Put the room-temperature coconut milk in a small bowl and add
the yeast. Allow it to sit for about 5 minutes, adding a few grains of sugar to
help it to dissolve.  Beat the three eggs until frothy and add them to the
flour mixture without stirring.  Add the coconut milk-yeast mixture and stir
until combined.  Allow to rest for 1 1/2 hours to rise.

Bake at 350F for 45-50 minutes.
====

Teff flour makes it come out as a really nicely colored brown bread, btw..
great taste as well.

Take care,
Janis

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