Food

[Henry Krinkle]

I’ll be curious to hear what you think of the goat in terms if favor and tenderness. Back in the early 90s, I would order a whole young goat (butchered) and cook it over indirect heat outside, pretty much gaucho style. People would freak out as it looked like a large dog. A young Korean gal who was a friend of my daughter asked me if I was cooking Big Bird. LoL! Man was it tasty, but you had to have a butcher that could get young goats as they get tougher really fast.

Oh, I love goat. I grew up eating goat, so it’s not new to me as a dish. Though I’ve never cooked it before. I’m going to have to do the ol’ call to my mom to get some tips.

Really hard to beat a good goat roti, in my opinion.

[Henry Krinkle]

First proper "summer" meal; homemade spinach papardelle with outdoor garden herbs,fire-roasted cast iron chicken and fire-roasted corn.

[Raza]

Really hard to beat a good goat roti, in my opinion.

That sounds amazing (I just Googled it). Sounds like a Trinidadian Wellington, but with goat and roti instead of beef and puff pastry.

[Henry Krinkle]

That sounds amazing (I just Googled it). Sounds like a Trinidadian Wellington, but with goat and roti instead of beef and puff pastry.

They are lovely street food. I was delighted to find them to be pretty common in Antigua. They are not in Jamaica.

[skywatch]

Last night's dinner, a big salad with garden artichokes, avocado from a neighbor's tree, red bell pepper, hominy, egg and honey mustard dressing. Our artichokes don't get very big, so I pick them when still immature and cook them in an Italian style - split in half after removing outer leaves, scoop just the little spiny leaves from the center, cook face down in dry vermouth and olive oil (in a covered skillet) then flip over and place some pine nuts and pecorino cheese on top to finish cooking. Yummy!

[Henry Krinkle]

Cinco de Mayo feast. Confit duck carnitas with radish escabeche and duck skin chicharones.



I braised the legs in orange juice, achiote, habaneros, garlic, bay, cinnamon, cloves and peppercorns, then pan fried the skin for the chicharones.

[geoffbot]

[boatme99]

Ooh. That's enough to give the whole village a ride on the magic bus!

[Henry Krinkle]

Our first foray into Hawaiian food, Spam musubi. We made our own furikake from crushed and fried sesame seeds and mixed that with crushed nori, black sesame, miso powder, chiles, salt and sugar. While one can apparently buy musubi molds we try not to buy any type of unitaskers. We shaped it by smashing the sushi rice with the can from the spam. The low fat, low sodium spam is panfried with soy and sugar.

I'm embarrassed to admit how great this dish is... For the good of my health I will never make it again.





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[skywatch]

Mmm... Agaricus bisporus. Amazing grilled with olive oil, garlic and balsamic vinegar. Most people don't realize that the little white button mushrooms, the little brown crimini, and these so-called "portabellas" are all the same species, just different varieties. People also don't realize that they are slightly carcinogenic when eaten raw. Then of course, grilled and smoked meats are also carcinogenic, so you just can't win sometimes!