In article >,
(Victor Sack) wrote:

> Melba's Jammin' > wrote:
>
> > Thanks, Bubba Wictor; that was an interesting read. We were in Lucca a
> > year and a bit ago. I don't believe we had a meal there, though; just
> > visited another blinkin' church.
>
> You did have a meal there... I remember posting a comment:
> <http://groups.google.com/group/rec.food.cooking/msg/1ddff7fcbd3016dc>.
>
> I wish I were in Lucca now... it was there, back in the early '80s or
> so, that I first tasted capretto (kid, skewered, I think) at the famous
> Buca di Sant'Antonio, which is still there, it seems. Sometimes I am
> surprised at the clarity of my own remembrance of foods past - I still
> distinctly recollect that the meat was a bit overcooked and rather
> fatty, yet I liked it well enough, probably just because it was
> capretto! In Lucca! Ah!
>
> Bubba Wictor

OK, I see I was wrong. The medieval dinner was in Siena. We had lunch
in Lucca at an olive oil producer's operation. I think I bought some of
my olive oil there.

I have little experience with goat meat. Most of what I've read says
it's tough and often prepared with a pressure cooker. Was the skewered
kid tender? I'm guessing it probably was. What else did you eat with
it?

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
http://gallery.me.com/barbschaller/100041
-- a woman my age shouldn't
have this much fun!