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What a thoroughly lovely chap

@JoNorvelleWalker Why is your floor sticky? Do you need extra traction? My sister sent me a pair of sticky socks for those "traction emergencies." Note the grabby traction dots:

I shall never again spill lime juice on the kitchen floor. But if I do it shan't matter much. The floor is already sticky.

I feel a little foolish. When I went to wash the shaker there was a big glob of coconut puree at the bottom. Shaking was not enough to get the coconut cream into suspension. The improvement I noted was almost certainly due to using less cream of coconut than in my prior pina colada. I could try homogenization but I doubt that it will happen. It's not like I were making a mai tai or something.

It's a mild shame the goat is minced, the first thing I'd suggest is curry goat if it was diced. If you've got a grill I would be slamming kofte onto it. Here's a recipe for lamb which will do just fine with goat: https://www.theguardian.com/lifeandstyle/wordofmouth/2013/jul/03/how-to-make-perfect-kofte (You'll have to scroll a bit, but it isn't the usual spiel about someone's granny converting to Buddhism and feeding her 17 children on three potatoes a day, it's a worthwhile read) I like them with gently pickled cucumber and red onion salad, chilli sauce, plus flatbread and yoghurt spiced with smoked paprika as suggested in the article. Edit: Goat can be leaner than lamb, so try a bit out first and see if you need to add a bit more fat into the mix before you mix up the rest

@Duvel as usual , congratulations on you venue and selections . I did see some garbanzos , w that squid . pig head ? chopped up gelled pigs head ?

Went out to a casual place in town, on the main street. We sat outside and enjoyed a pitcher of very vermouth-forward sangria while watching the people strolling by … We ordered a few items. Grilled squid with chickpeas & pigs head. Artichokes with foie gras filling … Sampler of six croquettes (blue cheese, clams, squid with ink, wild mushrooms, bacalau and spinach with raisins and pine nuts). One was eaten before I could take the picture. They were so good, we ordered another plate … Little one wanted tuna tataki … A canelon with braised duck filling and duck liver sauce. Very good … Instead of ordering dessert, too, we went for a nice walk on the beach and the had ice cream at the plaza. Mine was dulche de leche & leche merengada. Both excellent 🤗

@JeanneCake Good for you ! remember : that steaming ( BPA Free ! ) tray is going to be worth t's weight in Gold ! '' What ? not steaming broccoli ? w carrots and cauliflower ? " " just saying " mine comes Sunday . no prime for me . give me time to get some Brocc.

Swordfish sausage and yellow squash in spicy tomato sauce. The goal was to use up excess yellow squash, yellow tomatoes, and jalapenos from the farmer's market. Sauteed the jalapenos, onion, and garlic, added chopped tomatoes, and cooked everything down to a sauce with black pepper, fish sauce, ancho chile powder, and freshly-ground cumin. Added the swordfish sausage and cooked until nearly done. Added cubed yellow squash, sauteed until still firm, and then finished with Mexican oregano and crumbled feta cheese. Would make again, in the unlikely event today's circumstances repeat.

Done and Done! gets delivered tomorrow (ha, if you believe anything Prime says) but his birthday is in two weeks. So shipped to the shop !

I do include most/all in "venison"- moose, elk, whitetail and mule deer. (When we were in South Africa, they called all their meat "venison". Didn't matter if it was from a cape buffalo or a springbok. The only time the ranch differentiated was if it was a domestic animal. They learned that when I asked what the meat was, I wanted to know the species, not just "venison") Hank Shaw has some nice looking options for ground venison- https://honest-food.net/wild-game/venison-recipes/burger-meatball-recipes/ And here is his steak with blueberry recipe- https://honest-food.net/venison-recipe-blueberry-sauce/ I trust Hank with a whole lot of my venison, and even fish. He likes cloves more than I do so I either halve his measurement or in the case of last weeks barbacoa (dinner thread), leave it out entirely.

Maybe SOMA will make it again ... https://www.instagram.com/p/Cq9PJZzri-a/?utm_source=ig_web_copy_link&igsh=MzRlODBiNWFlZA==

Possibly next year but maybe more likely to be the year after? It's a Violette de Bordeaux (this one is actually called Little Miss Figgy but I think they are the same thing). Our friend said to give it a few years to get any real production.

In 1969 I spent time living and working in Chinook, and spent time in other towns along the high line, and had the opportunity to learn how to cook venison. If memory serves me, I posted about that experience here. Additionally, over the years I've had occasion to cook ground bison meat which I've always understood should be cooked in a fashion similar to venison. In any case, right or wrong, I've always cooked it low and slow and on the rare side. I was actually taught how to cook venison steaks and meat (nothing ground, though) and developed my bison cooking technique by reading about it and by trial and error. Your comment about "cursing all venison" suggests that venison includes more than just deer meat, and includes elk, antelope, and similar species. Is that correct? In any case, my original post about how to cook ground elk and goat was more directed to getting some recipe ideas rather than just how to cook an elk or goat burger. Somewhere in the dusty corners of my mind there's an echo of blueberry sauce being a nice complement to certain game meat. Suggestions?

Cream of coconut is sweetened coconut puree: (eG-friendly Amazon.com link) Coconut cream is simply coconut puree. I find if I use all cream of coconut the drink is far too sweet. I might try omitting the coconut cream and using just a small amount of cream of coconut, so that pineapple flavor would be more prominent. I'd cut down on the rum too I'd think.

Interesting.

Nice! How long before it will produce figs?

USDA has strict definitions for butter.

that would be my treatment as well if you are wanting the elk flavor to stand out. Keep in mind that elk is quite lean so I'd be careful not to get much past Med-rare or you will be chewing a hockey puck and cursing all venison.

Beautiful!

As I mentioned above : A birthday is coming up . Ill pass up on Pressure , just this time . \and the FlatTop 5 Cup induction price has dropped Bang ! Happy Birthday ! and that broccoli thing is going to earn its keep . Ha Ha .

@JeanneCake get this right now : https://www.amazon.com/exec/obidos/ASIN/B0BXZ72MTM/egulletsociety-20?th=1 the price has dropped ! it has an insert for steaming : when that comes out of the Birthday Box : you say : ' Look at this : you're broccoli will love it !

I'm not sure if this belongs in the "cultured meat" thread or not. It almost sounds like the next layer of abstraction, not this one. But Bill Gates is involved in a venture to produce "butter" that never involves a cow. And how this is butter, not margarine? I cannot say. https://www.cbsnews.com/chicago/news/butter-carbon-bill-gates-batavia-illinois

@liamsaunt details on your corn fricassee? Looks delicious and might be right up my alley!

Oh yes, we are going to find the right home for our new fig tree! Our little yard is getting a bit full so we have to think about where to plant it. He actually gave us the cutting last Fall and then gave us some figs this year to show us what we might expect. Here is the cutting now: