Coffee anyone ?

[Latestarter]

I took out a package of goat chops that @Devonviolet and her DH gave me quite some time ago, to try... I honestly forgot them in the back of the freezer buried under frozen colostrum in zip locks... There are 4 small chops, similar to what lamb chops look like, but not as much meat (dairy wether after all). Not sure how I'll cook them. Had considered grill but afraid they'll dry out. Also considering fry pan with butter, garlic and onions... I'm sure it will be simple yet interesting whatever I do. I'll let y'all know, prob on my journal.

 

[Mini Horses]

Not sure what cut you're going to cook or how you're going to cook it - but we love it cooked low and slow in red wine with lots of garlic. The meat is rich and delicious. (in my opinion!) Hope you enjoy it as well!

MY thoughts exactly!

I used a small piece of tenderloin -- thinking give it best shot & that's normally the best cut. Didn't want to go into a lot of cooking, so heated a skillet, added a touch of olive oil, browned thinly sliced loin. Took a tiny bite to begin . It was pretty good, went with a larger bite. Hey still good!

Somewhere between lamb/veal taste wise, IMO. Touch of salt & garlic was even better. Then I felt next time low/slow with red wine. It's a little chewier and that would also tenderize.

I can see a loin roast in a crockpot with wine, tomatoes, garlic, etc. would be outstanding! Wine would add just a little sweetness, also. Italian seasoning would work and give different taste. OK -- I'm packaging this stuff!!

LS -- enjoy. You might want to marinate a couple hrs. Mine was about 20 months, so mature. A younger would be more tender. This was a dairy breed -- Meat ones more tender, more meat per carcass, larger cuts. I like Boers for size, personality, results.


ETA: This is my PSA for those who think -- Could I? Should I? Is it good?

 

[greybeard]

May get some rain late week from that disturbance going thru the Carib now......thanks. Will be glad to have the rain by then.

The 'where' on that one is pretty much agreed upon, as is the strengthening.

Nearly all of the intensity models bring the cyclone to
hurricane strength over the Gulf of Mexico in 2 to 3 days, and the
NHC forecast follows suit.

However, the "when" it will be at any geographical point is all over the place.

The depression is moving northward at about 5 kt. The system is
forecast to move generally northward during the next 2 to 3 days,
with some increase in forward speed as it moves between a deep-layer
ridge over the western Atlantic and a trough over the west-central
United Sates. A northeastward turn is expected after 72 hours as
the aforementioned trough progresses eastward across the central
United States. The dynamical models generally agree on the overall
scenario, but there are still large difference in forward speed. In
fact, the ECMWF ensemble has members that are still over the Gulf of
Mexico in 5 days, and others that reach southern New England in that
time period.

 

[Skiesblue]

Crock pot for us. Takes the mischief out of the chewiest cuts.

 

[Pastor Dave]

I know this post has taken off on its own since @Sourland began it, but where has he been since July? Anyone heard from him?

 

[greybeard]

Back home at BYC I would assume.

 

[Devonviolet]

I took out a package of goat chops that @Devonviolet and her DH gave me quite some time ago, to try... I honestly forgot them in the back of the freezer

I'm sure it will be simple yet interesting whatever I do. I'll let y'all know, prob on my journal.

You might want to marinate a couple hrs. Mine was about 20 months, so mature. A younger would be more tender. This was a dairy breed --

Like LS said, these chops came from our first wethers. They look like lamb chops, but are definitely not as tender. They do taste good. But, as Mini said, they are tasty. Since then, we have decided low and slow, on a rack, in the crock pot makes for much tender meat. I don’t cook with wine, because the sulfites give me a migraine. But, wine with some garlic and herbs de Provence, should give it some awesome flavor.

 

[frustratedearthmother]

@Devonviolet - have you tried any of the sulfite free wine? It tastes like ca-ca to drink - but it's pretty good to cook with.

 

[Devonviolet]

@Devonviolet - have you tried any of the sulfite free wine? It tastes like ca-ca to drink - but it's pretty good to cook with.

Yeah! That's what I want . . . wine that tastes like ca-ca!!!

Actually, I wasn't aware they made a sulfite free wine. I'm mot much of a wine drinker, anyway. But, it might be worth trying for cooking. I do love me some Boeuf Bourguignon. YUM!

 

[frustratedearthmother]

eah! That's what I want . . . wine that tastes like ca-ca!!!

I'm a bit of a wine snob, lol. It's not that it was awful - just didn't tickle my taste buds. So, even though I didn't love it - it was perfectly fine for cooking with.