I'm not kidding. There's a place in Seattle that sells it and we like to
try new things.
Thanks,
Me

What's wrong with goat ? It can be roasted, grilled, and stewed (older
goats tend to need longer cooking.)

Dean, of Sicilian decent.

"Me" > wrote in message
...
> I'm not kidding. There's a place in Seattle that sells it and we like
to
> try new things.
> Thanks,
> Me

Lots of places in Houston sell cabrito.

Mary

One more thing, perhaps you should "kid" if you've never had goat
before. As noted, the older goats are tougher and a bit gamier.

Dean G.

Me wrote:
>
> I'm not kidding. There's a place in Seattle that sells it and we like to
> try new things.

I like goat very much. I stew it as I would lamb. I'll bet it makes a
wonderful shish kabob as well.

Priscilla

Me > wrote:

> I'm not kidding. There's a place in Seattle that sells it and we like to
> try new things.


Here is a nice one from
<http://groups.yahoo.com/group/Meat-Lovers/message/5130>, posted by
Jamie Rahm, quoted from The San Francisco Examiner of Dec 29, 2000,
authored by Larry Walker.

Victor

Birria

Serves 6 to 8 hungry people

One baby goat, about 15 pounds dressed weight, cut into serving pieces

3 whole cloves
3 whole allspice
2 bay leaves, center spines removed
2 tablespoons dried oregano leaves
1 teaspoon cumin seeds
1 tablespoon salt
2 teaspoons black pepper corns
flour and water for making a paste

For the sauce:
2 tablespoons lard or olive oil
8 guajillo chilies
1 tablespoon cumin seeds
salt

Preheat oven to 375 degrees F.

In a mortar with a pestle or in a spice grinder, grind together the
cloves, allspice, bay leaves, oregano, cumin, salt, and pepper and rub
the mixture into the meat.

Put the meat on a rack over hot water. You can use any sort of pan or
pot you want. The idea is to use a vessel that has a rack for holding
the meat above the water, and has a lid.

Make a paste of flour and water to the consistency of that gooey white
glue that used to get all over your clothes in kindergarten. Arrange the
meat on the rack, cover and use the paste to seal the lid. Place over
medium-low heat and cook for 3 hours. Unseal the pan and test the meat;
it should be very tender. If not, reseal it and cook longer.

When the meat is ready, remove to a roasting pan or any pan large enough
to hold it. Pour out the cooking juices into a bowl and let rest until
the fat comes to the top. Skim off the fat and discard. Reserve l cup of
the liquid.

Prepare the chilies for the sauce while the meat is cooking. Heat the
lard in a skillet until hot but not smoking. Dip in the chilies, one at
a time, for a few seconds only. Remove the chilies from the fat and let
cool. Wearing rubber gloves, stem and seed the chilies and put into a
pot. Add the reserved 1 cup cooking liquid and simmer over medium-low
heat about 10 minutes.

Meanwhile, in a small, dry skillet over medium heat, toast the cumin
seeds until they "dance." In a mortar with a pestle, grind them to a
thick paste with a little water. Toward the end of the cooking time for
the chilies, stir in the cumin paste, and add salt to taste. Pour the
chili mixture into a blender. Puree until smooth.

Pour the puree the sauce and pour over the meat. Put it in the oven and
bake for about 30 minutes. Serve hot.

Me wrote:
>
> I'm not kidding. There's a place in Seattle that sells it and we like to
> try new things.
> Thanks,
> Me

Used to buy it in London at almost any street market. Now can only get
it at the Mexican carnicerias.

It's very good in Caribbean curries.

Me wrote:
> I'm not kidding. There's a place in Seattle that sells it and we like to
> try new things.
> Thanks,
> Me
>
>

rogan gosh with goat, which I make in a pressure cooker, is always raved
over in my house. I use whole milk yogurt, and add a diced potato the
last half hour. I just follow the recipe on the Rogan Gosh seasoning
from Penzey's.
Look for some Jamaican cooking web sites. The Jamaican nurses in the
Bronx (whom I worked with) had goat stew competitions.
blacksalt

Me wrote:
> I'm not kidding. There's a place in Seattle that sells it and we like to
> try new things.
> Thanks,
> Me
>
>
Fresh or frozen. Please tell us the name of the place.
blacksalt, also in Pugetopolis

In article >, "Me" > wrote:
>I'm not kidding. There's a place in Seattle that sells it and we like to
>try new things.

I've seen it claimed that more goat is eaten worldwide than any of the
other animals favoured by PETA. Could well be true considering that
most of Africa eats them; and most Indian "mutton" is probably goat.

Unfortunately, not available commercially here, but some locals do
raise and eat them. (Others just use them for milk -- especially if
they've got a baby in the house allergic to cows' milk.)

Cheers, Phred.

--
LID

"Me" > wrote in message
...

> I'm not kidding. There's a place in Seattle that sells it and we like to
> try new things.
> Thanks,
> Me

Heh, funny you should post this! I have been wanting to try goat for quite
some time, and finally my wife found some not more than ~2 weeks ago.

We had some diced pieces, neither of us knew how to cook it, all we were
told is cook it slowly (2 hours was suggested, did it for only 1 hour
though).

We were at a bit of a loss, so I just 'decided' I'd make a fairly typical
English style stove top meat and vegetable stew with it, using some nice
fresh herbs (bay, thyme, a little rosemary, parsley, sage, etc. Oh, and I
added about 6 fresh 'catmint' leaves too - it's a really highly underrated
cooking herb!), and it was delicious! It was quite tender after the hour,
but it could have perhaps benefited from longer.

Think I may just have put some diced sweet potato in there as well, or maybe
it was butternut squash... hmmmm...

Anyway - it was a great way to try goat meat out for the first time. DOES
NOT 'taste a bit like chicken', nor did it 'kinda taste a bit like lamb' as
I expected. In fact I thought it had a fairly similar flavour to beef. I'd
buy it again certainly.

Cheers!


Shaun aRe

Phred > wrote:

>I've seen it claimed that more goat is eaten worldwide than any of the
>other animals favoured by PETA. Could well be true considering that
>most of Africa eats them; and most Indian "mutton" is probably goat.

>Unfortunately, not available commercially here, but some locals do
>raise and eat them.

Have you tried asking a butcher to order it for you?

Steve

You want to have a tasty goat? Try the ecuadorean food: SECO DE CHIVO>
mmmmmmmmmmmmmexquisito!

In article >, (Steve Pope) wrote:
>Phred > wrote:
>
>>I've seen it claimed that more goat is eaten worldwide than any of the
>>other animals favoured by PETA. Could well be true considering that
>>most of Africa eats them; and most Indian "mutton" is probably goat.
>
>>Unfortunately, not available commercially here, but some locals do
>>raise and eat them.
>
>Have you tried asking a butcher to order it for you?

Yep.

Cheers, Phred.

--
LID

On Fri, 29 Apr 2005 12:27:12 GMT, (Phred)
wrote:

>In article >, (Steve Pope) wrote:
>>Phred > wrote:

>>>Unfortunately, not available commercially here, but some locals do
>>>raise and eat them.
>>
>>Have you tried asking a butcher to order it for you?
>
>Yep.
>
>Cheers, Phred.

Well, not knowing where here is ...

Is there a muslim community in the area? If so, see if there is a
muslim grocery with a Halal butcher. They are very likely to carry goat
meat.

(Me)WROTE:
I'm not kidding. There's a place in Seattle that sells it and we like to
try new things.
Thanks,
Me--------------------------------------------------
RESPONSE: Goat's milk is good but to kill a cute animal just for trying
something new? Not me.

ms. tonya wrote:
> RESPONSE: Goat's milk is good but to kill a cute animal just for
> trying something new? Not me.

Depending on where you live, some markets will sell it to you already
dead. You don't have to kill it yourself, just as you don't have to
kill the rest of what you eat. -aem

In article .com>,
"seres" > wrote:

> You want to have a tasty goat? Try the ecuadorean food: SECO DE CHIVO>
> mmmmmmmmmmmmmexquisito!
>

Also Jamaican curry goat. Yum!

Miche

--
WWMVD?

In article >, wrote:
>On Fri, 29 Apr 2005 12:27:12 GMT, (Phred) wrote:
>>In article >, (Steve Pope)
> wrote:
>>>Phred > wrote:
>
>>>>Unfortunately, not available commercially here, but some locals do
>>>>raise and eat them.
>>>
>>>Have you tried asking a butcher to order it for you?
>>
>>Yep.
>
>Well, not knowing where here is ...

In the deep north of the deep south...

>Is there a muslim community in the area? If so, see if there is a
>muslim grocery with a Halal butcher. They are very likely to carry goat
>meat.

Strangely enough, we actually have a mosque in this town -- one of a
very few (maybe the only?) within a thousand miles or more. But I
think most of our moslems are Albanian, live out of town on farms, and
grow their own meat, whatever the species.

But thanks for your interest, Bob.

Cheers, Phred.

--
LID

On Wed, 27 Apr 2005 09:18:49 -0700, Me wrote:

> I'm not kidding. There's a place in Seattle that sells it and we like to
> try new things.

Presuming that's a question:

Blend onion and garlic with your choice of spices (Penzeys jerk is quite
good), lime juice and/or vinegar, a splash of wine or whiskey. Rub the
goat and ice overnight.

Throw a few handsful of cut lemons, chopped mint, and garlic in the belly.

Skewer, wire firmly in place, cook about 2' up over a bed of coals
turning 90 degrees and basting every fifteen minutes until done to
your taste (about 2 hours plus 4 minutes per pound).

A 60 pound goat will dress to 30+ pounds and feed 40-50 bikers.

Martin
--
Martin Golding | If you boil it, they will come.
DoD #236 BMWMOA #55952 SMTC #2 | Vancouver, WA