We were out and about today and had lunch at our favorite Indian restaurant.
One of their best dishes is a goat curry, and I got talking with the owner
about it. He told me that they got their goat from a halal grocery just down
the block - so naturally I went down there to look around. The end result
was that after spending a few minutes watching two gentlemen cut up a goat,
I went home with 5 pounds of goat meat. I am eagerly anticipating trying it
my own recipes - bones and all!

I know that the bones that most goat meat comes with put some people off.
But it is really tasty, and I find that the bones are a help in forcing one
to eat at a leisurely pace that is more conducive to enjoyment.

--
Peter Aitken

Remove the crap from my email address before using.

In article > ,
"Peter Aitken" > wrote:

> We were out and about today and had lunch at our favorite Indian restaurant.
> One of their best dishes is a goat curry, and I got talking with the owner
> about it. He told me that they got their goat from a halal grocery just down
> the block - so naturally I went down there to look around. The end result
> was that after spending a few minutes watching two gentlemen cut up a goat,
> I went home with 5 pounds of goat meat. I am eagerly anticipating trying it
> my own recipes - bones and all!
>
> I know that the bones that most goat meat comes with put some people off.
> But it is really tasty, and I find that the bones are a help in forcing one
> to eat at a leisurely pace that is more conducive to enjoyment.

I love a good goat stew with plenty of garlic. :-)

Priscilla
--
"You can't welcome someone into a body of Christ and then say only
certain rooms are open." -- dancertm in alt.religion.christian.episcopal

Peter Aitken wrote:
> [snip] The end result
> was that after spending a few minutes watching two gentlemen cut up
> a goat, I went home with 5 pounds of goat meat. I am eagerly
> anticipating trying it my own recipes - bones and all!
>
And you'll give us recipes, right?

> I know that the bones that most goat meat comes with put some people
> off. But it is really tasty, and I find that the bones are a help in
> forcing one to eat at a leisurely pace that is more conducive to
> enjoyment.

Yes, it's like benches around the table instead of chairs -- somehow
gnawing on bones promotes greater camaraderie.... -aem

"aem" > wrote

> Yes, it's like benches around the table instead of chairs -- somehow
> gnawing on bones promotes greater camaraderie.... -aem

Not to mention there is a reason for the saying, the closer
to the bone, the sweeter the meat. I rarely cook boneless
meat.

nancy

Nancy Young wrote:
>
> "aem" > wrote
>
> > Yes, it's like benches around the table instead of chairs -- somehow
> > gnawing on bones promotes greater camaraderie.... -aem
>
> Not to mention there is a reason for the saying, the closer
> to the bone, the sweeter the meat. I rarely cook boneless
> meat.
>
> nancy

I cook nothing but, if I can help it. If you bone the
meat the meat that was once next to the bone does not
become "less sweet" because the bone has been removed,
does it? About the only meat where I like the bones
left in is bbq ribs and chicken wings and fried chicken.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

aem wrote:
>
> Peter Aitken wrote:
> > [snip] The end result
> > was that after spending a few minutes watching two gentlemen cut up
> > a goat, I went home with 5 pounds of goat meat. I am eagerly
> > anticipating trying it my own recipes - bones and all!
> >
> And you'll give us recipes, right?
>
> > I know that the bones that most goat meat comes with put some people
> > off. But it is really tasty, and I find that the bones are a help in
> > forcing one to eat at a leisurely pace that is more conducive to
> > enjoyment.
>
> Yes, it's like benches around the table instead of chairs -- somehow
> gnawing on bones promotes greater camaraderie.... -aem

Yeah, but the bones in goat curries are lethal. All kinds of
sharp edges. And there only a miniscule amount of meat and
a ton of the damn bones! I've cut my mouth trying to eat
goat curry with all the bones in it. Camaraderie, schmamaraderie.
If I'm eating with others I don't eat that fast anyway as we
are always talking. Don't need the bones to slow me down.

Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

On Mon, 28 Mar 2005 16:11:03 -0500, Kate Connally >
wrote:

>aem wrote:
>>
>> Peter Aitken wrote:
>> > [snip] The end result
>> > was that after spending a few minutes watching two gentlemen cut up
>> > a goat, I went home with 5 pounds of goat meat. I am eagerly
>> > anticipating trying it my own recipes - bones and all!
>> >
>> And you'll give us recipes, right?
>>
>> > I know that the bones that most goat meat comes with put some people
>> > off. But it is really tasty, and I find that the bones are a help in
>> > forcing one to eat at a leisurely pace that is more conducive to
>> > enjoyment.
>>
>> Yes, it's like benches around the table instead of chairs -- somehow
>> gnawing on bones promotes greater camaraderie.... -aem
>
>Yeah, but the bones in goat curries are lethal. All kinds of
>sharp edges. And there only a miniscule amount of meat and
>a ton of the damn bones! I've cut my mouth trying to eat
>goat curry with all the bones in it. Camaraderie, schmamaraderie.
>If I'm eating with others I don't eat that fast anyway as we
>are always talking. Don't need the bones to slow me down.
>
I am baffled. Is the skeletal anatomy of a goat that different from a
sheep? Or is it incompetent bandsaw butchery? What bones are these
that everyone is talking about?



Rodney Myrvaagnes NYC J36 Gjo/a


"Accordions don't play 'Lady of Spain.' People play 'Lady of Spain."

"Rodney Myrvaagnes" > wrote in message
news
> On Mon, 28 Mar 2005 16:11:03 -0500, Kate Connally >
> wrote:
>
>>aem wrote:
>>>
>>> Peter Aitken wrote:
>>> > [snip] The end result
>>> > was that after spending a few minutes watching two gentlemen cut up
>>> > a goat, I went home with 5 pounds of goat meat. I am eagerly
>>> > anticipating trying it my own recipes - bones and all!
>>> >
>>> And you'll give us recipes, right?
>>>
>>> > I know that the bones that most goat meat comes with put some people
>>> > off. But it is really tasty, and I find that the bones are a help in
>>> > forcing one to eat at a leisurely pace that is more conducive to
>>> > enjoyment.
>>>
>>> Yes, it's like benches around the table instead of chairs -- somehow
>>> gnawing on bones promotes greater camaraderie.... -aem
>>
>>Yeah, but the bones in goat curries are lethal. All kinds of
>>sharp edges. And there only a miniscule amount of meat and
>>a ton of the damn bones! I've cut my mouth trying to eat
>>goat curry with all the bones in it. Camaraderie, schmamaraderie.
>>If I'm eating with others I don't eat that fast anyway as we
>>are always talking. Don't need the bones to slow me down.
>>
> I am baffled. Is the skeletal anatomy of a goat that different from a
> sheep? Or is it incompetent bandsaw butchery? What bones are these
> that everyone is talking about?
>

Goats do tend to be less meaty, but you can certainly buy goat chops, leg of
goat, etc. In many cultures it seems to be traditional to cut up the bony
parts of the animals into 1-2" chunks with the bones and use this for stews,
curries, etc. Part of it is avoiding waste I am sure, but it's also true
that this kind of meat tends to be the most tasty - think oxtails,
shortribs, spareribs. I feel sorry for people who are so fearful of a few
bones that they miss out on some terrific eating.


--
Peter Aitken

Remove the crap from my email address before using.

Peter Aitken wrote:
>
> "Rodney Myrvaagnes" > wrote in message
> news
> > On Mon, 28 Mar 2005 16:11:03 -0500, Kate Connally >
> > wrote:
> >
> >>aem wrote:
> >>>
> >>> Peter Aitken wrote:
> >>> > [snip] The end result
> >>> > was that after spending a few minutes watching two gentlemen cut up
> >>> > a goat, I went home with 5 pounds of goat meat. I am eagerly
> >>> > anticipating trying it my own recipes - bones and all!
> >>> >
> >>> And you'll give us recipes, right?
> >>>
> >>> > I know that the bones that most goat meat comes with put some people
> >>> > off. But it is really tasty, and I find that the bones are a help in
> >>> > forcing one to eat at a leisurely pace that is more conducive to
> >>> > enjoyment.
> >>>
> >>> Yes, it's like benches around the table instead of chairs -- somehow
> >>> gnawing on bones promotes greater camaraderie.... -aem
> >>
> >>Yeah, but the bones in goat curries are lethal. All kinds of
> >>sharp edges. And there only a miniscule amount of meat and
> >>a ton of the damn bones! I've cut my mouth trying to eat
> >>goat curry with all the bones in it. Camaraderie, schmamaraderie.
> >>If I'm eating with others I don't eat that fast anyway as we
> >>are always talking. Don't need the bones to slow me down.
> >>
> > I am baffled. Is the skeletal anatomy of a goat that different from a
> > sheep? Or is it incompetent bandsaw butchery? What bones are these
> > that everyone is talking about?
> >
>
> Goats do tend to be less meaty, but you can certainly buy goat chops, leg of
> goat, etc. In many cultures it seems to be traditional to cut up the bony
> parts of the animals into 1-2" chunks with the bones and use this for stews,
> curries, etc. Part of it is avoiding waste I am sure, but it's also true
> that this kind of meat tends to be the most tasty - think oxtails,
> shortribs, spareribs. I feel sorry for people who are so fearful of a few
> bones that they miss out on some terrific eating.

It's perfectly possible to have perfectly delicious
goat dishes without any bones in them. The meat next
to the bone is not any better tasting than the meat 1/4
inch away. Bone the damn meat! Sheesh! I've never
missed out on any terrific eating because of "fear" of
bones. But I sure as hell leave them out when I do
the cooking and if there are 2 Caribbean restaurants
to choose from and one had bones and the other doesn't
you know which I'm going to choose. And that has
happened and I know from experience that their goat
curries are equally delicious.

Kate



--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Peter Aitken wrote:
> [snip]
> Part of it is avoiding waste I am sure, but it's also true
> that this kind of meat tends to be the most tasty - think oxtails,
> shortribs, spareribs. I feel sorry for people who are so fearful of a
> few bones that they miss out on some terrific eating.
>
No, they should be *encouraged* to continue to avoid bones. That keeps
the demand, and therefore price, down for us. I remember when flank
steak was the favored cut for Chinese food at home because it was
cheap. Then it got discovered and is now priced like steak. Pork
seems to be working in the opposite direction. Those boneless
so-called "chops" have become so popular that the price of real chops
-- when you can find them -- is staying down. -aem

On Tue, 29 Mar 2005 14:35:20 GMT, "Peter Aitken"
> wrote:

>"Rodney Myrvaagnes" > wrote in message
>news
>> On Mon, 28 Mar 2005 16:11:03 -0500, Kate Connally >
>> wrote:
>>>Yeah, but the bones in goat curries are lethal. All kinds of
>>>sharp edges. And there only a miniscule amount of meat and
>>>a ton of the damn bones! I've cut my mouth trying to eat
>>>goat curry with all the bones in it. Camaraderie, schmamaraderie.
>>>If I'm eating with others I don't eat that fast anyway as we
>>>are always talking. Don't need the bones to slow me down.
>>>
>> I am baffled. Is the skeletal anatomy of a goat that different from a
>> sheep? Or is it incompetent bandsaw butchery? What bones are these
>> that everyone is talking about?
>>
>
>Goats do tend to be less meaty, but you can certainly buy goat chops, leg of
>goat, etc. In many cultures it seems to be traditional to cut up the bony
>parts of the animals into 1-2" chunks with the bones and use this for stews,
>curries, etc. Part of it is avoiding waste I am sure, but it's also true
>that this kind of meat tends to be the most tasty - think oxtails,
>shortribs, spareribs. I feel sorry for people who are so fearful of a few
>bones that they miss out on some terrific eating.

Thanks Peter. I feel better. I will definitely try some goat the next
time some comes to the Greenmarket. I have seen it there.



Rodney Myrvaagnes NYC J36 Gjo/a


"Biologists think they are chemists, chemists think they are phycisists,
physicists think they are gods, and God thinks He is a mathematician." Anon

Rodney Myrvaagnes wrote:
>
> On Mon, 28 Mar 2005 16:11:03 -0500, Kate Connally >
> wrote:
>
> >aem wrote:
> >>
> >> Peter Aitken wrote:
> >> > [snip] The end result
> >> > was that after spending a few minutes watching two gentlemen cut up
> >> > a goat, I went home with 5 pounds of goat meat. I am eagerly
> >> > anticipating trying it my own recipes - bones and all!
> >> >
> >> And you'll give us recipes, right?
> >>
> >> > I know that the bones that most goat meat comes with put some people
> >> > off. But it is really tasty, and I find that the bones are a help in
> >> > forcing one to eat at a leisurely pace that is more conducive to
> >> > enjoyment.
> >>
> >> Yes, it's like benches around the table instead of chairs -- somehow
> >> gnawing on bones promotes greater camaraderie.... -aem
> >
> >Yeah, but the bones in goat curries are lethal. All kinds of
> >sharp edges. And there only a miniscule amount of meat and
> >a ton of the damn bones! I've cut my mouth trying to eat
> >goat curry with all the bones in it. Camaraderie, schmamaraderie.
> >If I'm eating with others I don't eat that fast anyway as we
> >are always talking. Don't need the bones to slow me down.
> >
> I am baffled. Is the skeletal anatomy of a goat that different from a
> sheep? Or is it incompetent bandsaw butchery? What bones are these
> that everyone is talking about?

Well, it's usually the vertebrae. But I think the meat
is cut with a saw into chunk so there are sharp edges to
the pieces of bone. If the bones were just disjointed
it wouldn't be such a problem.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

"Peter Aitken" > wrote in message
. com...
> We were out and about today and had lunch at our favorite Indian
restaurant.
> One of their best dishes is a goat curry, and I got talking with the owner
> about it. He told me that they got their goat from a halal grocery just
down
> the block - so naturally I went down there to look around. The end result
> was that after spending a few minutes watching two gentlemen cut up a
goat,
> I went home with 5 pounds of goat meat. I am eagerly anticipating trying
it
> my own recipes - bones and all!
>
> Peter Aitken
>
I'm now convinced the chinese food we bought from a vendor at the art show
in Davenport, Iowa was actually goat meat. John said to me, "What kind of
sliced meat has all these bones in it? It looked like ribs sliced across to
include round pieces of the bone. Tender as can be, delicious and with a
nice glaze. I shrugged and said, "As long as it wasn't your dog, who
cares?" It was probably goat. I have nothing against goat. Well, okay, I
have something against those key-hole looking pupils. They just look like
they spell trouble...

Jill

The best meat I've ever had was goat jerky.
The husband of my mother's aunt (who was
dying of cancer at the time) had made some
goat jerky from a feral goat he had shot.

Shooting goats on Kauai is a good thing,
because they're tearing up the environment
and displacing non-native species. Of
course, that wasn't his motive for shooting
the goat, it was just free meat.

That jerky was incredible. It wasn't hard
or leather-like at all. In terms of texture,
it was like the filo layers of a piece of
baklava.

I was about 10 years old at the time.
There are very few food experiences that
are so good they inspire life-long memories.
For me, that one is at the top of the list.

Mark Thorson > wrote:
>That jerky was incredible. It wasn't hard
>or leather-like at all. In terms of texture,
>it was like the filo layers of a piece of
>baklava.

Overdried. Happens to home-made beef jerky, too.

--Blair
"Should be the consistency of basketball."