Near me, there's a store that specializes in foods from the South
Pacific*. I mainly go there to buy New Zealand lamb, which we prefer,
and to look in the aisles for foods I've never tried. During my mom's
visit, I made sure to take her to check it out -- she and I share the
love of interesting foods, and the thrill of a bargain. (The New Zealand
store has lamb for $2.10 a pound. Around here, you really can't beat that.)

We bought:

* Goat chops
* Lamb chops
* Frozen mussels (no shells -- they also had mussels in the shell, but
my mom calculated that she got more for her money this way. ;-)
* Cheesy poofs from Fiji whose name I've forgotten (they had a big "O"
on the packaging and were shaped like little hoops)
* A Cadbury Crunchie bar from Australia
* Some mixes from India (Idli, Jilebi, and Dosai (which came with a free
packet of sambhar mix)

I really want to make goat curry with some of the goat meat, and I'll
certainly cook at least some of the lamb chops simply, with garlic and
maybe a little mint salt, but I'm also looking for suggestions for all
the meats.

Serene
(* http://www.anzfjfoods.com/ )
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

On Sun, 28 Jun 2009 18:42:15 -0700, Serene Vannoy wrote:

> I really want to make goat curry with some of the goat meat, and I'll
> certainly cook at least some of the lamb chops simply, with garlic and
> maybe a little mint salt, but I'm also looking for suggestions for all
> the meats.

That's the only thing I've ever been able to do with goat meat.
Long, slow simmer. You can also braise it an use it in a biryani of
sorts (one of the best dishes I've had at Indian restaurants that do
it well).

Lamb work just as well, if not better IMO. Easier to cook, too.

-sw

Christine Dabney wrote:
> On Sun, 28 Jun 2009 18:42:15 -0700, Serene Vannoy
> > wrote:
>
>> Near me, there's a store that specializes in foods from the South
>> Pacific*. I mainly go there to buy New Zealand lamb, which we prefer,
>> and to look in the aisles for foods I've never tried. During my mom's
>> visit, I made sure to take her to check it out -- she and I share the
>> love of interesting foods, and the thrill of a bargain. (The New Zealand
>> store has lamb for $2.10 a pound. Around here, you really can't beat that.)
>
> Okay, you gotta tell me. What store is this? I didn't discover this
> store during my years there..... Sounds like something for me to check
> out!!

The URL was at the bottom of my post: http://www.anzfjfoods.com/

It's in San Leandro, on East 14th (International). I love it. It's a
real no-frills store, and one of the people who runs it is surly, but
the other is nice, and the prices are awesome.

Serene

Sqwertz wrote:
> On Sun, 28 Jun 2009 18:42:15 -0700, Serene Vannoy wrote:
>
>> I really want to make goat curry with some of the goat meat, and I'll
>> certainly cook at least some of the lamb chops simply, with garlic and
>> maybe a little mint salt, but I'm also looking for suggestions for all
>> the meats.
>
> That's the only thing I've ever been able to do with goat meat.
> Long, slow simmer. You can also braise it an use it in a biryani of
> sorts (one of the best dishes I've had at Indian restaurants that do
> it well).
>
> Lamb work just as well, if not better IMO. Easier to cook, too.

Thanks for the tips. I will certainly do at least one big pot of goat
curry with this, but for the hell of it, I may also try grilling some of
the chops and seeing if seared-and-rare works.

Serene

In article >,
Serene Vannoy > wrote:

> Near me, there's a store that specializes in foods from the South
> Pacific*. I mainly go there to buy New Zealand lamb, which we prefer,
> and to look in the aisles for foods I've never tried. During my mom's
> visit, I made sure to take her to check it out -- she and I share the
> love of interesting foods, and the thrill of a bargain. (The New Zealand
> store has lamb for $2.10 a pound. Around here, you really can't beat that.)
>
> We bought:
>
> * Goat chops
> * Lamb chops
> * Frozen mussels (no shells -- they also had mussels in the shell, but
> my mom calculated that she got more for her money this way. ;-)
> * Cheesy poofs from Fiji whose name I've forgotten (they had a big "O"
> on the packaging and were shaped like little hoops)
> * A Cadbury Crunchie bar from Australia
> * Some mixes from India (Idli, Jilebi, and Dosai (which came with a free
> packet of sambhar mix)
>
> I really want to make goat curry with some of the goat meat, and I'll
> certainly cook at least some of the lamb chops simply, with garlic and
> maybe a little mint salt, but I'm also looking for suggestions for all
> the meats.
>
> Serene
> (* http://www.anzfjfoods.com/ )

I used to raise Nubian goats when I was in high school and we always put
the extra bucks in the freezer. I don't recall mom ever doing any fancy
recipes with them. Goat is very tasty prepared any way you'd do beef.
Roasts, steaks, stir fry's, etc. It's especially good grilled. ;-d
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.


Subscribe:

In article >,
Omelet > wrote:

> In article >,
> Serene Vannoy > wrote:
>
> > Near me, there's a store that specializes in foods from the South
> > Pacific*. I mainly go there to buy New Zealand lamb, which we prefer,
> > and to look in the aisles for foods I've never tried. During my mom's
> > visit, I made sure to take her to check it out -- she and I share the
> > love of interesting foods, and the thrill of a bargain. (The New Zealand
> > store has lamb for $2.10 a pound. Around here, you really can't beat that.)
> >
> > We bought:
> >
> > * Goat chops
> > * Lamb chops
> > * Frozen mussels (no shells -- they also had mussels in the shell, but
> > my mom calculated that she got more for her money this way. ;-)
> > * Cheesy poofs from Fiji whose name I've forgotten (they had a big "O"
> > on the packaging and were shaped like little hoops)
> > * A Cadbury Crunchie bar from Australia
> > * Some mixes from India (Idli, Jilebi, and Dosai (which came with a free
> > packet of sambhar mix)
> >
> > I really want to make goat curry with some of the goat meat, and I'll
> > certainly cook at least some of the lamb chops simply, with garlic and
> > maybe a little mint salt, but I'm also looking for suggestions for all
> > the meats.
> >
> > Serene
> > (* http://www.anzfjfoods.com/ )
>
> I used to raise Nubian goats when I was in high school and we always put
> the extra bucks in the freezer. I don't recall mom ever doing any fancy
> recipes with them. Goat is very tasty prepared any way you'd do beef.
> Roasts, steaks, stir fry's, etc. It's especially good grilled. ;-d

Jamaican curry goat! OH yeah.

Miche

--
Electricians do it in three phases

Serene wrote on Sun, 28 Jun 2009 21:10:15 -0700:

> Christine Dabney wrote:
>> On Sun, 28 Jun 2009 18:42:15 -0700, Serene Vannoy
>> > wrote:
>>
>>> Near me, there's a store that specializes in foods from the South
>>> Pacific*. I mainly go there to buy New Zealand lamb,
>>> which we prefer, and to look in the aisles for foods I've
>>> never tried. During my mom's visit, I made sure to take her
>>> to check it out -- she and I share the love of interesting
>>> foods, and the thrill of a bargain. (The New Zealand store
>>> has lamb for $2.10 a pound. Around here, you really can't
>>> beat that.)
>>
>> Okay, you gotta tell me. What store is this? I didn't
>> discover this store during my years there..... Sounds like
>> something for me to check out!!

> The URL was at the bottom of my post: http://www.anzfjfoods.com/

> It's in San Leandro, on East 14th (International). I love it. It's a
> real no-frills store, and one of the people who runs it
> is surly, but the other is nice, and the prices are awesome.

I wish I knew a store like that! Whole Foods is good for lamb but not
cheap. Imported British and Russian (!) stuff is available in one local
"gourmet" import place but I am still looking for a supplier of ostrich.
Whole Foods used to have it but no longer.

--

James Silverton
Potomac, Maryland

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

On Sun, 28 Jun 2009 21:03:25 -0500, Sqwertz wrote:

> On Sun, 28 Jun 2009 18:42:15 -0700, Serene Vannoy wrote:
>
>> I really want to make goat curry with some of the goat meat, and I'll
>> certainly cook at least some of the lamb chops simply, with garlic and
>> maybe a little mint salt, but I'm also looking for suggestions for all
>> the meats.
>
> That's the only thing I've ever been able to do with goat meat.
> Long, slow simmer. You can also braise it an use it in a biryani of
> sorts (one of the best dishes I've had at Indian restaurants that do
> it well).
>
> Lamb work just as well, if not better IMO. Easier to cook, too.
>
> -sw

my grocery in md. sometimes has goat shoulder. i keep having the urge to
try it in chili.

your pal,
blake

blake wrote on Mon, 29 Jun 2009 15:05:52 GMT:

>> On Sun, 28 Jun 2009 18:42:15 -0700, Serene Vannoy wrote:
>>
>>> I really want to make goat curry with some of the goat meat,
>>> and I'll certainly cook at least some of the lamb chops
>>> simply, with garlic and maybe a little mint salt, but I'm
>>> also looking for suggestions for all the meats.
>>
>> That's the only thing I've ever been able to do with goat
>> meat. Long, slow simmer. You can also braise it an use it in
>> a biryani of sorts (one of the best dishes I've had at Indian
>> restaurants that do it well).
>>
>> Lamb work just as well, if not better IMO. Easier to cook,
>> too.
>>
>> -sw

> my grocery in md. sometimes has goat shoulder. i keep having
> the urge to try it in chili.

Where's your grocery Blake? It's my preferred curry meat.

--

James Silverton
Potomac, Maryland

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

On Sun, 28 Jun 2009 21:11:22 -0700, Serene Vannoy wrote:

> Sqwertz wrote:

> Thanks for the tips. I will certainly do at least one big pot of goat
> curry with this, but for the hell of it, I may also try grilling some of
> the chops and seeing if seared-and-rare works.

It doesn't, so don't waste too much of it.

This is why goat is usually butchered young and sold as kid/cabrito.
It's never tender past the kid stage. How do you tell?: Goat is
red, cabrito is pork-colored (greyish pink).

-sw

Omelet wrote:
>
> I used to raise Nubian goats when I was in high school and we always put
> the extra bucks in the freezer.

Heh. This gave me an image of a whole goat, alive and shivering in the
freezer.

> I don't recall mom ever doing any fancy
> recipes with them. Goat is very tasty prepared any way you'd do beef.
> Roasts, steaks, stir fry's, etc. It's especially good grilled. ;-d

Cool. I think I'll risk it with a couple of the chops. The rest may be
destined for a huge pot of curry.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

On Mon, 29 Jun 2009 15:05:52 GMT, blake murphy wrote:

> my grocery in md. sometimes has goat shoulder. i keep having the urge to
> try it in chili.

Is it really goat or is it cabrito? Goat has some really gnarly
bones and is deep red. It's so lean and needs long cooking that I
can't see roasting a shoulder.

Cabrito/kid is much lighter in color and usually sold by the quarter
(breast quarter or hind quarter - hind is better/meatier).

-sw

On Jun 29, 11:47*am, Serene Vannoy > wrote:
>
> Cool. I think I'll risk it with a couple of the chops. The rest may be
> destined for a huge pot of curry.
>
Check out birria, the stew from Jalisco. Curry's nice but this rich,
spicy stew is pretty special. We once saw a long line at a food stall
in a mercado in Guadalara, went to check out the attraction, and ended
up with big bowls of this amazing concoction. -aem

aem wrote:
> On Jun 29, 11:47 am, Serene Vannoy > wrote:
>> Cool. I think I'll risk it with a couple of the chops. The rest may be
>> destined for a huge pot of curry.
>>
> Check out birria, the stew from Jalisco. Curry's nice but this rich,
> spicy stew is pretty special. We once saw a long line at a food stall
> in a mercado in Guadalara, went to check out the attraction, and ended
> up with big bowls of this amazing concoction. -aem

That sounds tantalizing. I had to look this up. There seem to be
several threads on this on chowhound. A bit more than halfway
down this page, there is a recipe:

http://chowhound.chow.com/topics/572472

Does that sound about right (as a starting point, anyway)? Hmmm.
I think I actually have pineapple vinegar.

--
Jean B.

On Jun 30, 6:36*am, "Jean B." > wrote:
>
> That sounds tantalizing. *I had to look this up. *There seem to be
> several threads on this on chowhound. *A bit more than halfway
> down this page, there is a recipe:
>
> http://chowhound.chow.com/topics/572472
>
> Does that sound about right (as a starting point, anyway)? *Hmmm.
> * I think I actually have pineapple vinegar.
>
It sounds about right as to spices/chiles but I've seen recipes with
simpler cooking methods. I know birria as an eater, not as a cook,
unfortunately. -aem

On Mon, 29 Jun 2009 15:41:57 GMT, James Silverton wrote:

> blake wrote on Mon, 29 Jun 2009 15:05:52 GMT:
>
>>> On Sun, 28 Jun 2009 18:42:15 -0700, Serene Vannoy wrote:
>>>
>>>> I really want to make goat curry with some of the goat meat,
>>>> and I'll certainly cook at least some of the lamb chops
>>>> simply, with garlic and maybe a little mint salt, but I'm
>>>> also looking for suggestions for all the meats.
>>>
>>> That's the only thing I've ever been able to do with goat
>>> meat. Long, slow simmer. You can also braise it an use it in
>>> a biryani of sorts (one of the best dishes I've had at Indian
>>> restaurants that do it well).
>>>
>>> Lamb work just as well, if not better IMO. Easier to cook,
>>> too.
>>>
>>> -sw
>
>> my grocery in md. sometimes has goat shoulder. i keep having
>> the urge to try it in chili.
>
> Where's your grocery Blake? It's my preferred curry meat.

i shop mostly at the giant food in silver spring, md. (blair park).

the packages i see have some bones.

your pal,
blake

On Mon, 29 Jun 2009 13:54:48 -0500, Sqwertz wrote:

> On Mon, 29 Jun 2009 15:05:52 GMT, blake murphy wrote:
>
>> my grocery in md. sometimes has goat shoulder. i keep having the urge to
>> try it in chili.
>
> Is it really goat or is it cabrito? Goat has some really gnarly
> bones and is deep red. It's so lean and needs long cooking that I
> can't see roasting a shoulder.
>
> Cabrito/kid is much lighter in color and usually sold by the quarter
> (breast quarter or hind quarter - hind is better/meatier).
>
> -sw

if i recall correctly, this stuff is red. it does not look like pork.

your pal,
blake

blake wrote on Tue, 30 Jun 2009 17:07:30 GMT:

>> blake wrote on Mon, 29 Jun 2009 15:05:52 GMT:
>>
>>>> On Sun, 28 Jun 2009 18:42:15 -0700, Serene Vannoy wrote:
>>>>
>>>>> I really want to make goat curry with some of the goat
>>>>> meat, and I'll certainly cook at least some of the lamb
>>>>> chops simply, with garlic and maybe a little mint salt,
>>>>> but I'm also looking for suggestions for all the meats.
>>>>
>>>> That's the only thing I've ever been able to do with goat
>>>> meat. Long, slow simmer. You can also braise it an use it
>>>> in a biryani of sorts (one of the best dishes I've had at
>>>> Indian restaurants that do it well).
>>>>
>>>> Lamb work just as well, if not better IMO. Easier to cook,
>>>> too.
>>>>
>>>> -sw
>>
>>> my grocery in md. sometimes has goat shoulder. i keep
>>> having the urge to try it in chili.
>>
>> Where's your grocery Blake? It's my preferred curry meat.

> i shop mostly at the giant food in silver spring, md. (blair
> park).

> the packages i see have some bones.

I don't think the two Giant branches that I use most frequently have
goat but I'll have to look carefully.

Goat tends to have less fat than lamb. I agree with Indians in
preferring goat to any form of sheep in curries.

--

James Silverton
Potomac, Maryland

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

aem wrote:
> On Jun 30, 6:36 am, "Jean B." > wrote:
>> That sounds tantalizing. I had to look this up. There seem to be
>> several threads on this on chowhound. A bit more than halfway
>> down this page, there is a recipe:
>>
>> http://chowhound.chow.com/topics/572472
>>
>> Does that sound about right (as a starting point, anyway)? Hmmm.
>> I think I actually have pineapple vinegar.
>>
> It sounds about right as to spices/chiles but I've seen recipes with
> simpler cooking methods. I know birria as an eater, not as a cook,
> unfortunately. -aem

Well, I was asking from the eater's perspective too. I have NO
idea what sounds right.

--
Jean B.

James Silverton wrote:
> blake wrote on Tue, 30 Jun 2009 17:07:30 GMT:
>
>>> blake wrote on Mon, 29 Jun 2009 15:05:52 GMT:
>>>
>>>>> On Sun, 28 Jun 2009 18:42:15 -0700, Serene Vannoy wrote:
>>>>>
>>>>>> I really want to make goat curry with some of the goat
>>>>>> meat, and I'll certainly cook at least some of the lamb
>>>>>> chops simply, with garlic and maybe a little mint salt,
>>>>>> but I'm also looking for suggestions for all the meats.
>>>>>
>>>>> That's the only thing I've ever been able to do with goat
>>>>> meat. Long, slow simmer. You can also braise it an use it
>>>>> in a biryani of sorts (one of the best dishes I've had at
>>>>> Indian restaurants that do it well).
>>>>>
>>>>> Lamb work just as well, if not better IMO. Easier to cook,
>>>>> too.
>>>>>
>>>>> -sw
>>>
>>>> my grocery in md. sometimes has goat shoulder. i keep
>>>> having the urge to try it in chili.
>>>
>>> Where's your grocery Blake? It's my preferred curry meat.
>
>> i shop mostly at the giant food in silver spring, md. (blair
>> park).
>
>> the packages i see have some bones.
>
> I don't think the two Giant branches that I use most frequently have
> goat but I'll have to look carefully.
>
> Goat tends to have less fat than lamb. I agree with Indians in
> preferring goat to any form of sheep in curries.
>
Oh d--n! I was supposed to call a local Indian restaurant a
couple of days ago to see if they had goat! :-(

--
Jean B.

Sqwertz wrote:
> On Sun, 28 Jun 2009 21:11:22 -0700, Serene Vannoy wrote:
>
>> Sqwertz wrote:
>
>> Thanks for the tips. I will certainly do at least one big pot of goat
>> curry with this, but for the hell of it, I may also try grilling some of
>> the chops and seeing if seared-and-rare works.
>
> It doesn't, so don't waste too much of it.

My mom saved me the trouble. She didn't have the benefit of this thread,
so she tried grilling it, and said it was horribly tough, whether rare
or well-done. The kid called it goat jerky, and mom said it was tasty
but impossible to chew.

I'll definitely be cooking this low and slow.

Serene
--
42 Magazine, celebrating life with meaning. Inaugural issue is here!
http://42magazine.com

"But here's a handy hint: if your fabulous theory for ending war and
all other human conflict will not survive an online argument with
humourless feminists who are not afraid to throw rape around as an
example, your theory needs work." -- Aqua, alt.polyamory

On Tue, 30 Jun 2009 17:30:48 GMT, James Silverton wrote:

> blake wrote on Tue, 30 Jun 2009 17:07:30 GMT:
>
>>> blake wrote on Mon, 29 Jun 2009 15:05:52 GMT:
>>>
>>>>> On Sun, 28 Jun 2009 18:42:15 -0700, Serene Vannoy wrote:
>>>>>
>>>>>> I really want to make goat curry with some of the goat
>>>>>> meat, and I'll certainly cook at least some of the lamb
>>>>>> chops simply, with garlic and maybe a little mint salt,
>>>>>> but I'm also looking for suggestions for all the meats.
>>>>>
>>>>> That's the only thing I've ever been able to do with goat
>>>>> meat. Long, slow simmer. You can also braise it an use it
>>>>> in a biryani of sorts (one of the best dishes I've had at
>>>>> Indian restaurants that do it well).
>>>>>
>>>>> Lamb work just as well, if not better IMO. Easier to cook,
>>>>> too.
>>>>>
>>>>> -sw
>>>
>>>> my grocery in md. sometimes has goat shoulder. i keep
>>>> having the urge to try it in chili.
>>>
>>> Where's your grocery Blake? It's my preferred curry meat.
>
>> i shop mostly at the giant food in silver spring, md. (blair
>> park).
>
>> the packages i see have some bones.
>
> I don't think the two Giant branches that I use most frequently have
> goat but I'll have to look carefully.
>
> Goat tends to have less fat than lamb. I agree with Indians in
> preferring goat to any form of sheep in curries.

i looked yesterday. it was expensive! which i don't remember it being.
definitely red, not looking like pork.

maybe i'll try the jamaican goat curry at negril

<http://www.washingtonian.com/restaurantreviews/873.html>

....before taking the plunge. their patties are very good.

your pal,
blake