[Sca-cooks] new title: Goat: Meat, Milk, Cheese
Jeannette Neilson
jnettieneilson at yahoo.com
Wed Apr 27 06:40:53 PDT 2011
Greetings, All -
Just an observance: With Cinco de Mayo soon to arrive, I've noticed that goat
meat [aka: chevon, among other names] is being offered in several
markets/stores, at least in the greater Portland, OR/south-western WA area. It's
a popular meat among the Hispanic communities.That being said, perhaps checking
into local Hispanic grocery stores will uncover a ready source of goat meat.
Thank you, Johnna, for posting this info!
YiS -
~ Sionaid
Stromgard, An Tir
________________________________
From: Johnna Holloway <johnnae at mac.com>
To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
Sent: Wed, April 27, 2011 2:55:27 AM
Subject: [Sca-cooks] new title: Goat: Meat, Milk, Cheese
Back in February, we discussed on the list the problems with finding sources for
goat meat.
(We've also discussed goat cheeses in the past too.)
I came across a new book on the topic yesterday which people may find
interesting.
Bruce Weinstein and Mark Scarbrough. Goat: Meat, Milk, Cheese
(Stewart, Tabori & Chang; $29.95) It came out this month. Description reads:
"From appearances at the most high-end restaurants to street food carts
coast-to-coast, goat meat and dairy products are being embraced across the
country as the next big thing. With its excellent flavor, wide-ranging
versatility, and numerous health benefits, goat meat, milk, and cheese are being
sought by home cooks. And while goat is the world’s primary meat (upwards of 70
percent of the red meat eaten around the world is goat) never before has there
been a cookbook on this topic in the United States. Goat is a no-holds-barred
goatapedia, laugh-out-loud cooking class, cheesemaking workshop, and
dairy-milking expedition all in one."
Amazon is pairing it with another book called Getting Your Goat: The Gourmet
Guide by Patricia A Moore from 2009.
Johnnae
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