Goat meat might go okay on pizza, if one
substituted halloumi (a very popular cheese
in Australia for some reason) for the mozz.

Sounds OK to me. I haven't had goat in a long time.

It's too meh to seek out, unless you go to an
Indian buffet ahd it just appears on your plate.

Henessey? I was thinking more Guinness.

Belle Gunness?

One hopes not. Cereal killers maybe - someone has to get rid of the
nasty Cheerios.

Yesterday's airline breakfast was a choice of kale
and egg white omelet or Rice Krispies. Not being
thrilled by either choice, I told the steward that
I'd take either, and what came was a monster bowl
of that stuff, with yogurt and milk on the side.
No marshmallows or even sugar. Could have killed me,
thought it might have been one of those Orient Express
situations.

Not everyone has the buckaroos to go to culinary
school. More often it's oh, I can cook, let's do
it, and the results are variable, from hash-slingers
to me to Danny Bowien.

Some do really well, and some ... yeahwell. I don't mind the hash
slingers as long as they're not trying to do the crazy stuff.

I don't mind the crazy stuff just so long as it
doesn't involve zucchini.

The thing about the anabolic steroids is that
these had weird mental as well as physical
effects. Look at some of our football (and even
baseball) stars for examples.

Those things do some weird stuff, for certain. Good old steroids as prescribed for MS (voice of experience) do weird stuff too. One more
reason to avoid them if possible.

Oh, don't worry about that. I am very untrusting
of such things.

Thinking about those big old bats, speaking of sports.

Even those. It's been tried.
Speaking of bats, I just watched the Sox take Game Two of the
series. Now those are some bats I liked.

Beware. Sweeps are bad for business. Come from
behinds are good for business.

Winning in five wasn't bad either. I'm not about to argue with it!

I really, really thought it would have to come back east,
and that would have interfered with my doing likewise.

Zucchini-Tapenade Pasta Salad with Sausage & Maple Glazed Carrots
categories: Singapore, main, starch
servings: 2 to 4

1 c fusilli pasta
3 c sausage, cubed 1"
2 lg zucchini, 1 cm semicircles
1 lg carrot, julienne
3 cloves garlic, minced
3 Tb olive tapenade
1 Tb extra-virgin olive oil
2 ts maple syrup

Fry sausage in nonstick pan until just cooked through,
about 5 min on medium-high heat. Set aside, leaving the
drippings in the pan.

With the drippings from the sausage, fry carrots until
just wilted, about 1 min on medium-high heat.

Turn heat down to medium, add minced garlic and maple
syrup, stirring through. Salt to taste.

Push carrots to the edges, add zucchini, fry till about
cooked through, about 90 sec. Salt to taste.

In the meantime, cook pasta in salted boiling water until
2 min before instructed cooking time. Drain into bowl and
add tapenade and olive oil, tossing through.

Return all ingredients into the pan, toss through.

Add cooked pasta to the pan, and serve warm.

thehungrybunnie.blogspot.com
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On 10-31-18 16:59, Michael Loo <=-
spoke to Ruth Hanschka about 488 nasty was was nasty <=-

Goat meat might go okay on pizza, if one
substituted halloumi (a very popular cheese
in Australia for some reason) for the mozz.

Sounds OK to me. I haven't had goat in a long time.

It's too meh to seek out, unless you go to an
Indian buffet ahd it just appears on your plate.

Indian buffet is the only place I have ever had goat to eat. There were occasions in the past when we went to a Halal market to get goat for the caregiver of the piano teacher that Gail helped out. Gail does not like
the idea of goat, even when I pick out a non boney piece to share with
her. I like it because of the fairly flavorful gravy/sauce it is stewed
in.

I also am pretty much the same way with lamb, Indian buffet only. TTTT,
If you gave me a blind taste test of goat, lamb and beef -- I might not
be able to identify which was which. It's all red meat to me.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Russian Beef Borscht
Categories: Beef, Soup
Yield: 1 Servings

1 lb Lean beef in 1/2 inch cubes
1 Water
1 ts Salt
1/2 ts Black pepper
3 lg Garlic cloves,minced
4 c Coarsely shredded beets
2 c Coarsely shredded carrots
2 tb Dried parsley flakes
1 ts Dill seed
2 Bay leaves
1 Fresh lemon juice
2 cn Beef broth
6 oz Tomato paste
1/2 ts White pepper
1 tb Vegetable oil
2 lg Onions sliced (2 cups)
4 c Coarsely shredded cabbage
1 1/2 c Thinly sliced celery
1 1/2 ts Dried dillweed
1 ts Celery seed
1 1/2 ts Sugar

Add enough water to beef broth to make 12 cups liquid.
Use 2 to 4 tablespoons of lemon juice or to taste.
1. Brown beef quickly and transfer to a very large soup kettle.
2. Add broth and water, tomato paste, salt, white and black pepper.
Bring to boil, reduce heat, cover and simmer for 1 1/2 hours.
3. In skillet, heat oil, add garlic and onions and saute 5 minutes.
When meat is done, add to soup kettle with remaining ingredients.
Bring back to boil, reduce heat, simmer uncovered for 45 minutes or
until vegetables are tender. Discard bay leaves before serving.
The flavor of this soup improves with reheating. This is a large
recipe and leftovers can be frozen. Offer plain yogurt as a topping,
unless this is to be a kosher meal, and serve with pumpernickel or
rye bread or rolls.
From: Earl Shelsby Date: 08-24-94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:35:28, 01 Nov 2018
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Goat meat might go okay on pizza, if one
substituted halloumi (a very popular cheese
in Australia for some reason) for the mozz.

Sounds OK to me. I haven't had goat in a long time.

It's too meh to seek out, unless you go to an
Indian buffet ahd it just appears on your plate.

A little mild, I take it.

Henessey? I was thinking more Guinness.

Belle Gunness?

One hopes not. Cereal killers maybe - someone has to get rid of

the

nasty Cheerios.

Yesterday's airline breakfast was a choice of kale
and egg white omelet or Rice Krispies. Not being
thrilled by either choice, I told the steward that
I'd take either, and what came was a monster bowl
of that stuff, with yogurt and milk on the side.
No marshmallows or even sugar. Could have killed me,
thought it might have been one of those Orient Express
situations.

They all had it in for you? Or just the entire flight crew?

Some do really well, and some ... yeahwell. I don't mind the

hash

slingers as long as they're not trying to do the crazy stuff.

I don't mind the crazy stuff just so long as it
doesn't involve zucchini.

Very little good, other than zucchini bread or zucchini pancakes,
involves zucchini. It's grated into disintegration and just mainly
used as a liquid source.

Those things do some weird stuff, for certain. Good old steroids

as

prescribed for MS (voice of experience) do weird stuff too. One

more

reason to avoid them if possible.

Oh, don't worry about that. I am very untrusting
of such things.

Smart.

series. Now those are some bats I liked.

Beware. Sweeps are bad for business. Come from
behinds are good for business.

Winning in five wasn't bad either. I'm not about to argue with

it!

I really, really thought it would have to come back east,
and that would have interfered with my doing likewise.

Some friends and I were hoping for a win in six, so they could do it
at Fenway, but we'll take five. Five was OK too.

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Quoting Dale Shipp to Michael Loo <=-

Indian buffet is the only place I have ever had goat to eat.
I also am pretty much the same way with lamb, Indian buffet only.
TTTT, If you gave me a blind taste test of goat, lamb and beef

Kid is quite mild and rather veal-like. Old goat is ranker than old
mutton. Avoid! I would buy both kid and lamb a lot more often if it
wasn't so expensive.

I remember ("Dutch Farmer") Bill Douma introducing people to both kid
and lamb by serving hind leg roasts of both beside a veal rump roast
and not identifying which were which but inviting everyone to taste
a slice blind. Every one ended up liking everything despite saying
ahead of time they didn't like lamb and were suspcicious about the
very concept of goat. (The lamb was very young, milk fed, baby lamb
that had never been weaned or pastured and so very mild in flavour.)

I'm exploring ways to use my fennel and found thus lamb dish:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jennifer's Marinated Lamb
Categories: Lamb, Marinades, Dairy
Yield: 10 Servings

1 Leg lamb, boned
1 lg Bunch mint, roughly chopped
1 lg Bunch cilantro, rough chop
2 Cloves garlic, peeled
500 g Natural yoghurt
200 g (1/2 can) chickpeas, drained
-and mashed
Sea salt
Freshly ground black pepper
1 Lemon, juiced
TRAY ROASTED VEGETABLES:
Baby carrots
Quartered fennel, with its
Own leafy tops
Quartered red onions
Whole baby turnips
Butternut squash, cut into
Chunks
Jerusalem artichokes,
Scrubbed and halved
200 g (1/2 can) chick peas,
-drained
Ground cumin
Coriander seeds
Nutmeg
Olive oil
Salt
Freshly ground Black pepper

Lamb: Pre-heat the oven to 425 degrees F (220 degrees C).

Bash up the coriander and mint and mix with the yoghurt, garlic,
and seasoning. Reserve half to use as a sauce once the lamb is
cooked.

Score the lamb pieces, season with the salt and pepper and mix
with half the marinade and the chickpeas, so it is all coated.

Transfer the marinade and lamb to a plastic bag and seal. Place in
the refrigerator until required.

To cook, place the meat directly on the oven shelf above the tray
of vegetables for approximately 45 minutes.

Vegetables: Pre-heat the oven to 425 degrees F (220 degrees C).
Place all the vegetables in a roasting tray, add the chickpeas,
cumin, coriander seeds, nutmeg, sea salt, pepper, and olive oil
and toss together.

Cook in the preheated oven for 20 minutes then remove the foil and
continue roasting for 20 to 30 minutes until the vegetables are
tender and golden.

Jennifer Sandberg

MMMMM


Cheers

Jim


... Tapeworms, because not everyone can afford liposuction.

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