[Sca-cooks] Re: cooking with kids

[Stefan li Rous]

Berelinde suggested:
  >>>
All I can say: use common sense. Goat is a fairly lean meat. You need  
to be
careful to keep it from drying out. Lamb is a fairly good analagous  
meat,
except for the fact that commercially available lamb usually contains  
more
fat than goat. Look at the cuts you are going to use. If it has  
enough fat,
you can probably roast it, but if it's typical, braising, stewing, or
otherwise cooking in liquid is a good idea.

Look to cultures that routinely incorporate goat for inspiration. A  
lot of
the modern recipes for goat call for long, slow cooking in liquid.

All this is probably blatantly obvious to all the regular cooks out  
there.
<<<

Err, nope. Or maybe I don't fit in that "regular cooks" category.  
Thank you for these details and reminders.

 >>>
But sometimes the logic synapse doesn't click and we plan something  
that, in
retrospect, probably wasn't the best idea (ask me about my ginger-brick
sometime).
<<<

Okay, what is this about your ginger-brick?

And how do you incorporate goat for inspiration? Is this like  
incorporating peyote or certain mushrooms? Do you put the goat in a  
soup or smoke it? :-)

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****