It's too meh to seek out, unless you go to an
Indian buffet ahd it just appears on your plate.

Indian buffet is the only place I have ever had goat to eat. There were occasions in the past when we went to a Halal market to get goat for the caregiver of the piano teacher that Gail helped out. Gail does not like
the idea of goat, even when I pick out a non boney piece to share with
her. I like it because of the fairly flavorful gravy/sauce it is stewed
in.

Any bony meat - even chicken - can be the base for
a flavorsome sauce. Goat of course has a higher
ratio of bone to meat (you've seen goats before),
so essentially it's a bunch of instant goodness
that you'd have to save bones for weeks to make
anything comparable with beef. That's why the
French make demiglace and why the Japanese
invented tonkotsu.

I also am pretty much the same way with lamb, Indian buffet only. TTTT,
If you gave me a blind taste test of goat, lamb and beef -- I might not
be able to identify which was which. It's all red meat to me.

These critters if fed similar things will taste
pretty similar. Grassfed beef is closesr in taste
to grassfed lamb than it is to cornfed beef. Goat
I find milder than either, though I've not tasted
old goat and certainly not old billy goat.

Title: Russian Beef Borscht
From: Earl Shelsby Date: 08-24-94

Not strange at all, and rather nice the way I've
made it (without dill seed but offering dill weed
on the side).

Braised Vermicelli with Kurobuta Pork
categories: Singapore, main, starch
servings: 2 to 4

3 rolls dried vermicelli
5 c lightly packed shredded carrots
1 hd cabbage, sliced thin
- I used Japanese cabbage, it's sweeter
4 c lightly packed shitake mushrooms, sliced
500 g kurobuta pork, sliced and marinated in tare
4 cloves large garlic, minced
1/2 c dashi stock
1 ts chicken powder
1 ts oyster sauce
1 ts light soy
salt to taste
1 ds ground white pepper
1 Tb canola oil
1 Tb sesame oil
fried shallots for garnishing
sesame seeds for garnishing

Rehydrate pasta by soaking in water for at least 15 min.

Fry garlic on medium heat with canola-sesame oil blend
until fragrant, about 1 min. Careful not to let the
garlic burn.

Turn heat up to medium-high, add carrots, toss through
until softened, about 2 min. Add shitake, stir through
about 2 min. Add cabbage, toss through until wilted,
about 2 min.

In the meantime, fry pork in separate pan until cooked
through.

Add vermicelli to the main pan with the vegetables.
Stir through. Add sauce mixture of dashi, chicken powder,
oyster sauce and light soy, with 1/2 c water. Let the
glass noodles simmer and soak up the sauce. Once the
sauce is almost all soaked up, add cooked pork and stir
through. Salt to taste, add pepper, and garnish with
sesame seeds and fried shallots before serving.

thehungrybunnie.blogspot.com
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On 11-03-18 11:30, Michael Loo <=-
spoke to Dale Shipp about 505 Goat <=-

I also am pretty much the same way with lamb, Indian buffet only. TTTT,
If you gave me a blind taste test of goat, lamb and beef -- I might not
be able to identify which was which. It's all red meat to me.

These critters if fed similar things will taste
pretty similar. Grassfed beef is closesr in taste
to grassfed lamb than it is to cornfed beef. Goat
I find milder than either, though I've not tasted
old goat and certainly not old billy goat.

I know that we did not like the beef in England. I'm not sure if it was because it was grass fed as opposed the the way American beef tends to
be finished on corn. Or, more likely, because of the way it was hung
and aged. If we got a very lean piece it would be pretty much ok, but
any fat tasted rancid to us.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Lemon And Thyme Marinade
Categories: Marinade, Poultry, Chicken, Thyme, French
Yield: 4 servings

2 tb Strained fresh lemon juice
2 ts Chopped fresh thyme, OR 3/4
ts Dried, crumbled
2 tb Olive oil OR vegetable oil

This is a tangy marinade, containing equal amounts of lemon juice and
oil, and is good for rich meats like chicken thighs. It can be used
for chicken breasts too, but their skin should be on for additional
protection during grilling or broiling. Thyme gives this marinade a
flavor loved in France, but you can substitute oregano for an Italian
or Greek accent, or mint or cilantro for a Lebanese touch.

Mix ingredients in a small bowl.

Makes about 1/4 cup, enough for about 1 1/2 to 2 lbs poultry.
From the files of Earl Shelsby

MMMMM


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Quoting Michael Loo to Dale Shipp <=-

I've not tasted old goat and certainly not old billy goat.

I have ... once. You don't want too!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Aromatic Braised Lamb Shank
Categories: Lamb, Casseroles, Chilies, Onion, Sauces
Yield: 6 Servings

3 c All-purpose flour
1/2 c Chili powder
1/4 c Salt
1/8 c Black pepper
12 Lamb shanks
5 Onions; chopped
3 Fennel bulbs; chopped
1 Celery stalk; chopped
4 lg Carrots; chopped
1/2 c Garlic; minced
1/2 c Ginger; minced
1 c Fermented black beans
16 oz can tomatoes; with sauce
1 Bottle red wine
2 c Dark soy sauce
1/2 bn Fresh thyme
4 Bay leaves
Water; to cover

In a shallow dish, combine flour, chili, salt and pepper. Coat the
shanks well. In an oven proof casserole, brown the lamb on all sides.
Remove the lamb and set aside. Wipe out the pan. Saute the onions,
fennel, celery, carrots, garlic, ginger, and black beans. Add the
tomatoes, wine, soy, thyme and bay leaves. Check for seasoning.
Return the lamb to the pan and bring to a boil. Cover with water and
simmer for at least 3 to 4 hours, until meat is falling off the bone.
Remove the shanks from the pan and reduce the sauce until slightly
thickened.

Recipe by: Cooking Live Show

From: Angele Freeman

MMMMM



Cheers

Jim


... That's like saying vodka is just a morning beverage.

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