Goat Roti 2002

Wife recently emptied Costco's of an extended radius from our house. We had our first bottle with rack of lamb and it was magnificent.

I opened this post expecting to read about possible pairings for the wonderful West Indian dish. Sort of a curry pie or patty in Grenada, or curried meats in a crepe or a wrap in other WI's.

Does make me wonder how a goat roti would go with ... a goat roti.

-- kov

Salut/Hi Ken Overton,

le/on Mon, 16 Aug 2004 19:13:16 GMT, tu disais/you said:-

Hmm, I was underwhelmed by goat roti. On the other hand the conch roti we had in the Grenadines was truly memorable (the proof is that I remember it) as was the chicken Roti I had in St Lucia, though that was more memorable for the proportion of bone to meat. However, in fairness I must say that goat roti was better than the goat curry we tried in Saba, and much better than the goat colombo we had in St Martin. I've come to the conclusion that goats are not my favourite domestic animal. The milk tastes of goat, the meat tastes of goat and the whole area where they live stinks. They escape and eat my vegetables and I don't even like goat cheese. (Though the one we had in Turin made in the UK was an honourable exception - not enough to justify goats, but at least it eas edible).

Beeeeeeh.

Have you tried the Goats du Rhone? Bi!!

snipped-for-privacy@aol.com (RV WRLee) wrote in news:20040817140051.04675.00001142@mb- m21.aol.com:

Actually I haven't but I have hears good things. If you have tried both it would be interesting to see haoe they stack up in a vertical as it were.

IMO, the Goat Roti is a bit better of the two. Bi!!

There's now a 'Goats do Roam in Villages' as well as the basic 'Goats do Roam'

] Salut/Hi Ken Overton, ] ] le/on Mon, 16 Aug 2004 19:13:16 GMT, tu disais/you said:- ] ] >jcoulter wrote: ] >> ] >> Goat Roti oh yeah Baby! ] >

] >I opened this post expecting to read about possible pairings for the ] >wonderful West Indian dish. Sort of a curry pie or patty in Grenada, or ] >curried meats in a crepe or a wrap in other WI's. ] ] Hmm, I was underwhelmed by goat roti. On the other hand the conch roti we ] had in the Grenadines was truly memorable (the proof is that I remember it) ] as was the chicken Roti I had in St Lucia, though that was more memorable ] for the proportion of bone to meat. However, in fairness I must say that ] goat roti was better than the goat curry we tried in Saba, and much better ] than the goat colombo we had in St Martin. I've come to the conclusion that ] goats are not my favourite domestic animal. The milk tastes of goat, the ]

Your goaty predjudice aside, Ian, the key seems to be to eat "kid" rather than "goat", just as most prefer "lamb" to "mutton."

Last year I was served a rack of kid, simply roasted with potatoes. It was excellent, a bit gamey, but then I like that. In fact that evening I had brought a northern Rhone syrah which my hosts saw fit to open, with good effect as I recall.

-E

I was driving in the States (I'm Canadian) in one of my oddball cars, a Jensen CV-8

when I was 'attacked' by a fully dressed pig that fell off a truck in front of me. The truck just kept on going, and had I not been just heading out on a trip to Oregon, I'd have turfed the carcase in the back and headed for home!

Beware, though. If an animal dies in fear for its life, you get a rush of adrenalin or some such that makes the meat taste strange - had a calf that fell off a pickup at the farm when we were moving it and broke it's neck - there followed the year (or damn near it) of odd tasting roasts - the ones we didn't manage to give away to friends, at least.

Guess you have to sneak up on them and whack 'em quick - at least that's what an elderly European farmer of wild boar tells me. Here, piggie, piggie......

No, and that is what the elderly gent was complaining about. He said that although health dept. regs demanded that his pigs be shipped to a certified slaughterhouse in Vancouver, they had no idea how to do it without riling up the pigs, and the result affected the taste.

I used to go up there and pick mine up, presumably slaughtered in a manner that didn't surprise or upset the boar.

Here piggie, piggie, come and get a nice piggie treat .......WHACK!!

Wait a minute! I've had venison and elk before, shot and cleaned in much the same fashion, and that stuff is _tough_! Not that it's bad, but let's just say that it was well beyond "al dente". My shoes are softer.

The one exception was a one year old doe (shot by accident and hustled out before the game warden came around). Now _that_ was tender.

Tom S

Toughness comes from over-cooking. Steaks should be quickly sauted, seered in high heat to keep in the juices and served at the rare end of the spectrum. Recognize that game meat is VERY low in fat, despite being red like beef. Elk, for example is lower in cholesterol than chicken!

The alternative, useful for roasts is long, slow cooking, usually in a sauce.

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" "Phantom Flights, Bangkok Nights" Both from Smithsonian Books

Bill, this wasn't the pig farm that was owned by the accused serial killer who was suspected of burying his victims on his property, was it? There was a time when one could not turn on the TV in Seattle without seeing the clip of him climbing over a railing on his farm. I'm sure you saw plenty of that in Vancouver. There was also some suggestion that his pig meat contained "meat" from another species, if you catch my drift. Maybe that would account for some strange tastes. ;-)

Vino To reply, add "x" between letters and numbers of e-mail address.

Uh - no!

There was also some

catch my drift. Maybe that would account for some strange tastes.

Technically known as 'long pig'

Yes, indeed, Ed. Many people make the mistake of thinking that they can cook it like they do beef or lamb. I too usually flash pan fry my venison steaks, but you can roast larger cuts of venison if you take care that it doesn't dry out. Barding, a now largely forgotten technique, works wonders (Exhibit A in why I haven't thrown out my 3rd Ed. Joy of Cooking despite loss of structural integrity)

Mark Lipton

Yes, I have found that 5 or 6 of Shakespeare's sonnets softens them up wonderfully - nothing beats him when it comes to barding......

Actually, Doctor, I assume that you, unlike many people, know the difference between barding and larding, but perhaps you could confimr whether the sort you had in mind requires a needle or just wrapping the meat.

While I agree with Mark's respect for both Julia and Shakespeare, I never add lard, fat, or poetry to venison or elk. Many processors suggest adding fats to the grind for hamburger, but I've found that it destroys the flavor of the game. And, retention of any fat that might be found on the animal itself will most assuredly contribute a significant "gamey" taste to the steaks or roasts.

I do, however, recall a Thanksgiving several years ago in which I was fortunate enough to bag a wild turkey. A few minutes of trying to pluck the bird in the field and without access to a vat of boiling water to dip the bird in, left me frustrated and looking like a candidate ready to be ridden out of town on a rail. A friend suggested skinning the bird. A huge mistake. That removed all of the fat that the bird had subcutaneously and meant that something had to be done to baste the beast while cooking.

Wife's solution was to wrap the poor thing in cheesecloth and baste heavily with butter while cooking. The bird looked like a poor man's version of "The Mummy" and when brought to table was stringy, dry and virtually inedible.

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" "Phantom Flights, Bangkok Nights" Both from Smithsonian Books