Text 20614, 96 rader
Skriven 2012-01-30 07:12:29 av Dave Drum (1:18/200.0)
  Kommentar till text 20578 av Ruth Haffly (1:396/45.28)
Ärende: Tamales
===============
-=> Ruth Haffly wrote to Dave Drum <=-

 RH> I've not seen beef cheeks or lips listed; they may be saved for staff
 RH> meals.

 DD> The last place I saw them was a few years ago at a place near to Clean
 DD> Dave's in Enfield, CT. I think I had the lips (or maybe it was cheeks)
 DD> in a taco there ._. with a nicely peppy green salsa.

 RH> Just so long as you didn't get cheeky afterward. (G)

I have always been "cheeky" and lacking in couth.  Bv)= 

 DD> Only Mexican places I've seen lamb (or goat) have been in the
 DD> Southwest - New Mexico, Colorado, Aridzona, and a couple places in
 DD> Granola Land.

 RH> Yes, goat is common but not lamb. Guess the sheep for food industry
 RH> isn't too big in Mexico.

It's just the opposite here in the Great American Outback - neither sheep nor
goats are common. But sheep (lambs) are far more common than goat. I believe I
have told the story of buying a yearling goat from a farmer who raised and
showed goats. Someone in the group with me let slip something about the
mesquite wood making roast goat taste wonderful. And Mr. Farmer went ballistic
at the prospect of someone actually cooking and eating one of his goats. Rather
than cause a major kerfluffle in a county where I was not familiar with the
sheriff - I accepted my money back and we went elsewhere for our goat. This
farmer slaughtered and skinned the animal for us. I thought that was nice -
actually I found out later that he had a nice business selling hair-on goat
pelts to another guy I knew who was a fur buyer. Just sharp business on Farmer
Fred's part. And no skin (no puns intended) off my nose.
 
 DD> I see so little pork in Mexican venues I asked in one place if it was
 DD> run by Muslims.  Bv)=

 RH> And the reply was.................................?  You may just be in
 RH> the wrong part of the country for much pork on the menu.

 DD> With a major pork packer (Cargill) less than 50 miles away. And
 DD> "aromatic" hog feeder operations dotted liberally about the
 DD> countryside??? With boneless pork loin running less than U$2/lb
 DD> (sliced free)??? We got plenty pork. There is one place, Los Agaves,
 DD> which does very well with pork on the menu. But, other than a few
 DD> others which offer carnitas .........

 RH> But do they keep much local or do they send it out to the rest of the
 RH> country?

Pork is *very* inexpensive here. I just saw on the electronic sign of the
Sav-A-Lot across the street "Whole Pork Butts 99c/lb" So, I must assume - huge
amounts of truck traffic (bull racks full of pigs to Beardstown and
refrigerated trucks from Beardstown) aside, that a fair amount of the product
is sold here. Less the high transport costs ... it's only 45 miles from
Cargill's plant to nearly any stupormarkup in Springfield. The furthest away is
the north end Wally-World who are about 50 miles away from Cargill but who get
their solution impregnated mystery pork from someplace where 20% or more
solution (salt water mostly) is added so China-Mart can peddle water at meat
prices. Another reason I don't *EVER* *BUY* *ANYTHING* from them. *EVER*

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kathy Pitts Bbq Goat 
 Categories: Five, Lamb/mutton, Beer, Citrus
      Yield: 1 goat

           Beer; non-alcoholic OK
           Lemon-pepper seasoning
      1 sm Kid goat
           Orange juice  

  I've barbecued goat successfully, using a wet marinade
  of half orange juice and half beer (marinate at LEAST
  overnight, longer would be better.) Rub the meat well with
  lemon pepper, pop on a covered barbecue pit with VERY low
  heat, and hot smoke until tender, basting occasionally
  with the orange juice/beer mixture.

  This is going to take a LONG time, something close to 12-18
  hours. The folks who ate the goat said it was delicious.
  Personally, I haven't a clue, because I was so tired of
  smelling the darn thing, I didn't eat any.

  Kathy in Bryan, TX

  Posted to FIDO Cooking echo by Kathy Pitts
 
  From: http://www.bigoven.com

  Uncle Dirty Dave's Archives

MMMMM

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