Quoting Dale Shipp to Bill Swisher on 05-11-18 03:51 <=-

My personal preferences start at pig, then cow, and finally fowl
type things. Although I ate tons of veal while in France, not
much of it up here (never even seen it in the stores). I don't
have feeling either pro or con concerning lamb or goat, not enough
experience. I guess anything on 4 legs is a possibility for lunch.

The only time I have goat is at one particular Indian buffet where
they usually have a goat curry. It has a rich brown gravy with it.
Gail won't touch it though because of the predominance of bones.

With a bit of judicious picking, one can get a portion of goat curry
without bones (or at least minimal bones) at our favorite place here,
Tandoor of India... Sunday when we went there, I ended up with more
bones than usual, but I've had it sometimes without any bones in my
portion... very tasty stuff... :)

ttyl neb

... As easy as 3.14159265358979323846264338327950

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On 05-12-18 14:05, Nancy Backus <=-
spoke to Dale Shipp about goat curry was: Eyes <=-

The only time I have goat is at one particular Indian buffet where
they usually have a goat curry. It has a rich brown gravy with it.
Gail won't touch it though because of the predominance of bones.

With a bit of judicious picking, one can get a portion of goat curry without bones (or at least minimal bones) at our favorite place here, Tandoor of India... Sunday when we went there, I ended up with more
bones than usual, but I've had it sometimes without any bones in my portion... very tasty stuff... :)

I try that, but it is sometimes difficult if the tray has been out for a
while and others have picked at it.


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

Title: FETTUCCINE WITH VEGETABLES AND SCALLOPS
Categories: Pasta, Seafood
Yield: 6 Servings

12 oz Fettuccine, uncooked
2 tb Olive or vegetable oil
2 Celery stalks; julienned
1 Red bell pepper; julienned
2 Carrots; julienned
3 Green onions; julienned
1 lb Raw ocean scallops
-OR- bay scallops
1/2 c Fresh orange juice
Red pepper flakes to taste
1 ts Grated orange zest
3/4 c Grated Romano cheese
Parsley for garnish

Cook pasta according to package directions; drain. Heat oil in large
skillet; add celery, peppers, carrots and green onions. Cook, tossing
until crisp but tender. Slice scallops in thirds (bay scallops can be
used whole). Add to vegetables and toss until opaque, about 1 to 2
minutes. Add orange juice, pepper flakes and orange zest. Cook 2 more
minutes; pour over cooked pasta. Toss with cheese. Garnish with
parsley.

Each serving provides: 368 Calories; 20.9 g Protein; 46.2 g
Carbohydrates; 11.7 g Fat; 95.9 mg Cholesterol; 326 mg Sodium.
Calories from Fat: 28%

Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)

MMMMM



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Quoting Dale Shipp to Nancy Backus on 05-13-18 03:55 <=-

The only time I have goat is at one particular Indian buffet where
they usually have a goat curry. It has a rich brown gravy with it.
Gail won't touch it though because of the predominance of bones.

With a bit of judicious picking, one can get a portion of goat curry
without bones (or at least minimal bones) at our favorite place here,
Tandoor of India... Sunday when we went there, I ended up with more
bones than usual, but I've had it sometimes without any bones in my
portion... very tasty stuff... :)

I try that, but it is sometimes difficult if the tray has been out for
a while and others have picked at it.

It's kinda the luck of the draw... A friend treated me to lunch at
Tandoor yesterday, and the goat curry was on the buffet... when I drew
the spoon through it, all I seemed to find was the clink of bones, but
what the spoon ladled out onto my plate ended up with no bones at all...
I thought of our conversation here... ;)

ttyl neb

... If you drink, don't drive, ...and don't even think of putting!

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