Melba's wrote on Fri, 30 Jan 2009 11:03:13 -0600:

>> 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.f...g/msg/1ddff7fc
>> bd3016dc>.
>>
>> 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?

Real goat meat makes a good curry. You can sometimes get it in Indian
restaurants but often they admit it is mutton which has a different
texture being fattier.
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not