That is one thing I have never been able to enjoy the taste of. that and wild boar, yellow mustard, sea cucumbers, whale blubber, fermented fish paste and goat cheese.
I find that goat is not as gamey as compared to lamb. It could be where it is raised at, this was raised in Indiana. Actually very mild. Now goat milk I cannot even be in the same room with it.
I also love wild boar, yellow mustard, sea cucumber, fermented fish pate and goat cheese.
There's a Swedish menu for you!
Goat rocks! As with so many misc meats, Low and Slow is the Only way to heat this beast. All the classic southern euro herbs work. And best of all it is CHEAP. I used to go to the Mexican markets in San Diego and buy goat shoulder for 35c a pound. They'd cut it up for you if you want, but go whole if at all possible and cover it while it bakes with all the roots and peppers.
God DAmn... Get the Bohemia chilled, Fry up some tortillas and a big bowl of sour cream with mashed garlic... I"m hungry.
Try and do a halal meat market search for the Bay Area, they should have it, that's where I picked mine up in Kentucky.
kambing also our word for goat =D
Hi Franz! Yeah, quite a few similar words between Tagalog and Malay.
Hope you don't have anyone affected by the earthquake.
I use x3 15kg-18kg (33-39lbs) goats a week, one of our biggest selling curries.
I buy them whole, I used to just break them down with a cleaver, but am now de boning the legs and neck, will start doing the rest soon when I've mastered what I'm doing now.
We slow braise ours in a coconut milk and chicken stock, with oyster sauce, lemongrass, ginger and kaffir lime leaf, a bit of palm sugar and fish sauce too.
You need to get young nanny goats that have been hung and bled properly..
If you find a way to ship that here to the states, let me know
We slow braise ours in a coconut milk and chicken stock, with oyster sauce, lemongrass, ginger and kaffir lime leaf, a bit of palm sugar and fish sauce too.
Damn that sounds good. I'm trying that next time we do lamb... actually, full on mutton. I prefer the flavor of a four year old animal as long it was grass fed.
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