Text 25032, 142 rader
Skriven 2015-03-18 10:40:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Ruth Haffly
Ärende: Bringing up Baby
========================
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> We hear, every so often from the girls, how much they appreciate how we
 RH> brought them up, even tho they didn't appreciate it when they were
 RH> younger. (G)

 DD> Kids don't usually understand until they have children of their own.
 DD> With the possible exception of Nanook's g'daughter, Neekha.

 RH> Some do understand without having had any children but yes, the
 RH> appreciation factor does hit hard when you've children of your own. Age
 RH> seems to be a part of the coming to terms with upbringing also.

In my opinion they may know the words to the tune but not the actual music. I
was often told "You'll understand when ....". Even when I thought I knew what
was going on. But, more often than not at some point down the time-line I would
have one of those "that's what s/he meant by that" moments.

 DD>       Title: Roasted Kid Goat (Capretto Arrosto)
 DD>  Categories: Lamb/mutton, Vegetables, Herbs, Wine
 DD>       Yield: 6 servings

 RH> I've eaten goat, even cooked it in chili a few times, but I don't know
 RH> if I'd want to try roasting one. AFAIK, they're a special order item
 RH> only from a halal shop down in Raleigh. They used to have a small
 RH> restaurant attached (We tried it, good the first time, not so good the
 RH> second.) but that folded and the store (various Middle Eastern food
 RH> specialties) expanded into that area.

We used to have a place (a C-store) that adverted "Halal Foods" on it's
signage. But, their business was circling the drain until someone convinced
them to take the "Halal Foods" off the signs. They are doing a nice steady
business now.

I can get goat from Humphrey's and Magro's Meats as well as some farm
operations.

A kid goat(six months or so) won't be much bigger than a thanksgiving turkey.

MMMMM Recipe via Meal Master (tm) v8.06

      Title: Spit-Roasted Whole Kid Goat
 Categories: Lamb/mutton, Herbs, Vegetables, Citrus
      Yield: 

     12    Branches fresh rosemary
      3    Heads garlic; in cloves,
           - peeled
     17 lb (to 20 lb) whole goat
      2    Lemons; halved
    1/2 c  Olive oil
      3 tb Kosher salt
  1 1/2 tb Ground black pepper
      3    Scallions; roots trimmed
           Stainless Steel or Copper
           - Wire

  Strip the leaves from 8 of the rosemary branches and put them in a food
  processor, along with the peeled cloves from 2 1/2 heads of garlic.
  Pulse until finely chopped. (Make and refrigerate up to 2 days ahead).

  Put the goat on a large work surface with the chest cavity up. Squeeze
  the juice from the lemons into a bowl, discarding the seeds but saving
  the rinds. Rub half of the lemon juice all over the inside of the goat
  cavity and inner thighs. Rub the entire cavity with 1/4 cup of the olive
  oil. Sprinkle the cavity with one third of the garlic mixture, 1
  tablespoon of the salt, and 2 teaspoons of the pepper. Put the
  scallions, remaining 4 branches of rosemary, remaining peeled garlic
  cloves, and the spent lemon rinds into the cavity.

  Push the spit rod through the goatgCOs rear, along the cavity parallel to
  the backbone, and out through the neck or upper chest. Lay the goat on
  its side with the cavity facing you so that you can wire the backbone to
  the spit rod. Position an 8" length of wire in the center of the cavity.
  Insert the wire through the inside of the goat near the backbone and
  rod. When the wire pokes through the outside of the goat, bend the wire
  around the outside of the backbone and push it back through the goat so
  that the entire length of wire is wrapped around the backbone and rod.
  Use pliers to twist the two ends of the wire together, securing the wire
  very tightly around the spit rod. Repeat this process at roughly 4"
  intervals toward the rear and front of the goat until the backbone is
  securely fastened to the spit rod.

  Slide the spit rodgCOs skewers over the front and rear ends of the rod.
  Push the skewers firmly into the shoulders and thighs or hips of the
  goat, then tighten the skewers onto the rod.

  Attach the hind legs and forelegs to the rod with wire, twisting the
  ends of the wire until secured. Attached the neck to the rod in the same
  way.

  Wire the goat cavity shut by sewing from one end to the other with one
  long piece of wire. Twist each end of the wire with pliers to secure it.
  
  Make 20 to 30 small, 1/2" deep slits all over the outside of the goat,
  especially around the shoulders and legs. Use your fingers to stuff each
  slit with the remaining garlic mixture. Rub the remaining lemon juice
  all over the outside of the goat. Rub all over with the remaining 1/4
  cup olive oil, then sprinkle with the remaining 2 tablespoons salt and 2
  1/2 teaspoons pepper.
 
  If using wood chucks or chips, soak them in water for 1 hour. If using
  charcoal, light about 30 pounds of charcoal. When the coals are just
  ashed over, rake them into 4 piles near the corners of the firebox.

  Attach the spitted goat to the roaster so that the goat rests 1 to 2
  feet above the coals. If necessary, re-rake the coals to position the 4
  piles just outside the shoulders and thighs so that the goat cooks by
  indirect heat.

  Roast over indirect heat for 5 to 5 1/2 hours, turning slowly buy
  constantly. Add a few pounds of charcoal to each pile when the old coals
  begin to burn low, about every hours, letting the charcoal ignite
  naturally. If using wood chunks or chips along with charcoal, ass the
  soaked chunks to the hot coals every hour or so. After about 2 hours,
  re-rake the coals to position them directly beneath the goat. Make two
  large pile beneath the shoulders and legs, connected be a shallow,
  narrow strip of coals beneath the ribs. During the last hour of cooking,
  if the goat in not browning sufficiently, baste it all over with
  additional olive oil. When done, the meat should be well browned on the
  outside and tender on the inside, with some pink meat only near the
  bones.

  Transfer the goat to a large, clean work surface and let rest for 20
  minutes. Using wire cutters and pliers, remove the wire from the legs
  and neck. Remove the wire that sewed the cavity shut and the wire from
  around the backbone. Remove the spitgCOs skewers, then pull out the spit
  rod. Be sure all of the wire is removed before serving.

  Carve the meat from the bones, or scrape it off in chunks, and serve.

  Recipe from: http://rossottiranch.com

  Uncle Dirty Dave's Archives

MMMMM

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