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I like goat meat. I had had it in curries and other dishes in restaurants before. I find the flavor of the meat to be a bit milder than lamb. I would do this again with goat for sure. I like lamb a lot as well too, they are just different and it's nice to have variety. Also, as an extra plus, my daughter who doesn't eat lamb (because they are babies (she doesn't eat veal either)) is ok with goat.

@FrogPrincesse very interesting. how did you like it ? would you do this again w goat ? or Lamb ? or a most lamb is young , older lamb ? probably hard to find oder lamb. so , goat or lamb ?

More prep pictures. It just fits in the 6-quart instant pot. Before the long bath. And after. Yield was only ~500 grams of meat (the shoulder weighed 1.3 kg). And here is the finished dish.

I cooked goat for the first time this week. I am making birria this weekend for cinco de mayo, and wanted to make sure I liked the meat before committing to a large amount for the birria. So I bought 1/2 "shoulder" from a middle eastern shop - here is what it looked like. The meat is from Australia according to the package (Thomas Farms). I have lots of cookbooks but not too many have recipes using goat meat. Eat Your Books tells me I have > 23,000 recipes, but only 13 using goat (that is 0.06%)! I picked a recipe from Hugh Acheson's The chef and the slow cooker that I borrowed from the library, goat & garlic with couscous. It's a northern African-inspired stew with lots of garlic, sweet onions (I used cipollini onions), carrots, tomato, coriander seeds, lemon, and bay leaves. I seared the meat on both sides in a cast iron pot, cooked the garlic and transferred to the instant pot together with the other ingredients and the broth, and cooked it in slow cook mode. I found out that the lowest setting isn't equivalent to a slow cook, it's lower and closer to a warming setting. Anyway, it cooked for 5 hours at that low setting, then increased it to medium and cooked for an additional 11 hours. The meat was very tender at the end, pretty much falling apart. I let it cool and separated the meat from the sauce, removed all the bones. The next day, I reduced the sauce and added honey to it, added the meat back and served the stew on top of couscous with a generous sprinkle of fresh oregano. I found the flavors on the milder side so having the fresh oregano on top was key. I would probably use more of everything next time (more garlic, more coriander seeds, etc).

This is what I like to eat when in Greece, at any time, but usually in the morning or early evening, sometimes twice a day. I am particularly fond of goat's/sheep's yoghurt and milk in Greece. We have goat's yoghurt and milk at home but only in small portions as they are far less popular, unlike in Greece. It's allowed to block the footpath, scooters park on footpath and at street corner. Photo taken early in the morning. The neighbourhood is packed in the afternoon until as late as people can stay awake (near morning, really). The noise level is impressive. More impressive is how the people who actually live on these streets can get any sleep (soundproofing is not prevalent). It's quite infuriating as noise brings me enormous stress but thankfully the heavy duty earplugs help a lot. I still like Athens, though. This is in the immediately neighbourhood of my hostel. A tiny old chapel and a big hotel is built above it. I went to see the changing of the guards again but didn't stay for the next change. Why don't they just erect a barricade? Tourists keep trying to come closer and the guard has to tell them to back off. A dove enjoyed the guards performance along with the tourists. I'm a big supporter of this rule Visited a beautiful stadium today. The first stadium of modern Olympic games, the only one in the world that's made entirely of pure marble. It's in excellent condition, too. This living symbol of Olympic games is still being used to this day. Very impressive in person. The drain covers at the stadium are also marble... Speaking of marble, it's something Greece seems to have an endless source of. Older pavements and streets in Athens are also marble. Acropolis/Parthenon is only a short distance away. I took the metro to a Cretan restaurant and saw this when I entered the metro. No time to look at the details today, saving it for next trip. A popular Cretan restaurant. All the tables in this section were reserved. My table. They let me sit here because it was around 5pm, not quite dinner time, which is hours later. Old copper pans as decoration. They had a few things available at this early hour. I chose green beans in tomato sauce and (tender, succulent) pork. Had wanted a plate of snails as well but owner said probably too much food for me. She was right. Checked out another beer bar. It has potential but needs at least one more staff member behind the taps, one with a higher level of craft beer knowledge. The bar used to be part of the pavement... Street is next to where those people outside The Rock (not some massive actor) was always there to guide me when I got lost in a maze of streets. This time, at sunset, it guided me back to my favourite pub in Athens. Hey now. It's a pastry shop. Ate these in a shop earlier. Small shop with no space to make proper photos. Besides, I ate them standing, sticky syrup on my fingers, so not touching my camera.

My "breakfast" I came back every morning just to get a different one of these (= loukouri is the name this bread, these days it can also be filled with chocolate, cheese and other things.) Before crossing the street to the other side, the parliament, to watch the changing of the guard I checked out the displays in the Syntagma metro station. There are a bunch of display cases with archaeological finds that were unearthed during the construction of the new metro line(s). I'm showing you only a couple of photos here but you get the idea. How nice that we can view these ancient items without visiting a museum. Thank you, Athens! Today was the day of a special edition of changing of the guards at the Tomb of the Unknown Soldier monument. The entire unit of these guards came out in their spotless and eye-catching uniforms. There were so many spectators it was impossible to find a good viewing spot. The big, busy street in front of the parliament was blocked off for the duration of the event. The "performance"/procedure riveted and delighted the audience for sure. I saw a perfect spot but it was far away from where I was sitting/standing. Next time then! Enormous amounts of people everywhere. My snack after leaving the parliament I was sitting on a park bench eating my croissant and looking at this Citroën electric "car". It's called Ami and not quite a "car". Looks like the type of vehicle we have at home that specifically made for people with disabilities. These vehicles have a top speed of 45km/h, so only allowed to drive on city streets. Citroën Ami looks surprisingly roomy inside. I had wanted to do this and actually did it. A meal consisting of only dairy products. First photo is of custard semolina pie. A plate of cream! It's served with cinnamon sprinkled on it but I really dislike cinnamon. And goat's yoghurt I wandered round for hours in the afternoon, then realised Acropolis was nearby. I had planned to go there the following day but I thought after all why not today... If you take the metro this is the stop to alight from. The day I made my Acropolis dream come true. Unfortunately, it started to rain a little so I had to hurry back. There was nowhere to shelter from the rain and fierce wind here. My wide angle lens was not wide enough. Next time I'll bring my 15mm lens. By the time I got back only had time to pick up some craft beer, yoghurt and a felafel roll and ran back to my lodging before the weather got worse. It was a long, productive day. Time to put my feet up. The only day of my week long in Athens that the weather was "bad", but at the end of the day.

From last night, kalbi ribs (from Siesel's, my local butcher shop) with mizuna greens (from Specialty Produce). From a couple of days ago, sushi grade Mt Cook salmon (bought at Catalina Offshore) with red sorrel butter; papillotte carrots with cumin, thyme, butter, and dry vermouth.

I should hope not. https://www.mashed.com/459609/can-nutmeg-actually-make-you-hallucinate/

Pasta (Faella Tofe) e Fagioli. These shells were actually not the greatest to use with the fagioli; too large, in my opinion, and then they soaked up a ton of the sauce.

I stock with the farmer's market for maple syrup; both NY State and Vermont produce some of the best (along, of course, with Canada).

@Kim ShookI hope you and your family feel better soon!

@afsYou mentioned earlier using Falk and Demeyere on your CF. I was looking at sauciers and wondering, for a pan like this, whether the difference between the 5 layer and 7 layer pan is noticeable at all. Or how those pans compare to the Falk with copper instead of aluminum. From what I can tell, the only difference between the 5 layer and 7 layer pans (Atlantis and Industry 5) is that the Atlantis has the magical "triplinduc" layer on the bottom and the Industry 5 just has stainless steel. Otherwise they have the same construction with apparently the same amount of aluminum.

@Kim Shook that turkey w gravy , stuffing many Kudos for way.

My pleasure!

@FrogPrincesse thank you for putting so much effort into your above post appreciated by so many members esp.me cheers

Day 2 (Thursday) The day started with a leisurely morning as we were tired and needed the extra sleep. The house we were staying at is on a ranch near Honakaa, surrounded by pastures. We got a friendly visit by a mamma wild pig and her babies, and my daughter managed to capture this video. She couldn't get too close as she is very protective of her babies and will charge anybody who may be a threat. On another day, a curious mongoose came to observe us from outside a window but she left before I could take a snap. At some point I mustered the energy to investigate the kitchen equipment – it wasn’t that complicated, but there is always a learning curve. I made coffee and thankfully the owner had made us cashew milk using his fancy Chefwave nut milk maker, so I didn’t have to figure that out while still half asleep. Nice machine by the way. We finally go out of the house in the afternoon, and drove about 30 minutes west to the Waipi’o valley lookout to enjoy the views. It was fairly cloudy, but the good thing with the weather in Hawaii is that it never stays cloudy for very long. The valley down below has been closed to non-residents for quite some time now due to the land erosion and unstable road conditions in that area. I hope to visit it some day. Next we headed to the Honoka’a Country Market. It is a small store right outside of town which is packed full of local products, anything from bread (we grabbed a loaf of the turmeric bread fruit sourdough from Sundog bakery), chocolate from Honokaa chocolate company (we got a couple of bars), alcohol, and meat. The meat was very reasonably priced (about $15/lb) and looked great, so we got a few ribeye steaks for dinner. We decided to eat there and had a simple lunch of trip tip sandwiches for some, homemade quiche for others, while a friendly goat was observing us. We liked the little library they had there, so we had reading material while we were enjoying our lunch. Our next stop was Rebecca’s Farm Fresh market which is one of our favorite shops. This is really the place from produce, as everything is freshly picked and comes from the local farms. She also sells eggs and meats but we didn’t find out until later as it is in a fridge that is tucked in the back of the store. She also makes various little pastries, coconut rice steamed in banana leaves, etc. I find that place incredibly inspiring because I love cooking with seasonal produce and everything they have is top notch. We made a point to come almost every day to get more vegetables and fresh fruit. 😊 Lastly, we headed to Malama Market which is a supermarket. We got breakfast items and poke. This is a smaller supermarket so they sell poke that is prepackaged (larger supermarkets have giant poke counters). They have different varieties. We tried the octopus on a previous trip and weren’t fans (too chewy), so now I just stick with the ahi. This time I got the limu which is a type of seaweed. We said hello to a friendly kitty before heading back to the house. So for dinner that night, we started with snacks – limu poke with very tasty sesame garlic crackers from ‘Ulu & Kalo bakery, and a Big Wave golden ale from Kona Brewing (tasting notes: malty, lemon hay – 3.25/5). Then I turned my attention to the steaks. I used a coffee rub from Aloha Spice Company and cooked the steaks on a stove in a cast iron pan. I had forgotten to buy butter so I made do with the vegan “milkadamia” buttery spread that was in the fridge as a finishing touch (delicious stuff by the way). For the veggies, we had local bok choy (delish) with scallions, soy + a touch of local sauerkraut as my source of ginger/garlic and for an extra punch of flavor.

Salmon in the Speedi, along with steamed broccoli and experimental carrots, cooked alongside the salmon for the same time. Carrots were coated in avocado oil and some salt - they came out great.

@C. sapidus – Thank you! And, no, we didn’t get the lobster roll, but we almost stopped there. We ended up at the ToDo instead, which was great but I love a lobster roll! I’ve had a hard time getting caught up lately and I think I’ll just cut and paste from my breakfast post today to explain: “UPDATE: Well, I had this all ready to post back on 4/29, but I ended up in the hospital that night through yesterday. Sigh. I’m home and doing better now, but I’d better post quickly before something else happens! Once again, I’m having to say sorry that I’ve been absent for so long. I’ve had more health issues. I seem to just be starting to get past my second bout of pneumonia since January and the COPD is still kicking my butt. All three of us have had upper respiratory stuff for the past week or so, but only Jessica and I advanced to pneumonia. Mr. Kim was lucky enough to avoid that. Which meant, of course, that he ended up taking care of us! Poor fellow. Anyway, I haven’t been doing a lot of cooking in the past couple of weeks. If I dated my meals, you’d see that they go back to the beginning of April.” Just a couple of lunches (I’ll put the hospital stuff in that thread). We drove to Cincinnati/Indiana to see the eclipse and brought back our favorite fast food leftovers and some local specialties. One lunch was White Castle and Grippos potato chips: I did a turkey breast one night and had the leftovers for lunch the next day. Split whomp Crescent rolls: Turkey: Dressing: GRAVY!!!! Post church lunch at our favorite local deli: The club was a bit disappointing. Very little bacon and no ham. I guess I haven’t had a club there in a long time because I would have sworn that their club was turkey AND ham.

any jury will acquit you of dough abuse!

I'm so glad you are back home, @Kim Shook! No need to apologize or feel like you have to “catch up” unless you want to. I don’t eat a big evening meal so I rarely post in the Dinner topic and even if I did, I could never keep up with all the posts over there!

Saw a recipe for homemade Hoisin sauce for ribs. Don't think it was better than using commercial Hoisin sauce. Might just check out the recipe again and see if I can just ramp up the can stuff. Coconut Curry Chicken eaten with fry at home Paratha Had 4 small lamb chops. Not enough for a meal so I trimmed the meat and did a Cumin Lamb stir-fry with lots of fresh mint. Eaten with Basmati rice. Haven't made Gumbo for quite sometime, so too the plunge the other day. The roux took the most time but worth it. Turkey sausage (no andouille to be had around me), chicken and shrimp. Steamed ground pork with Shitaki mushrooms and Chinese sausage. I had picked up a bundle of Ong Choy / Water Spinach. It was SO fresh and I loved it when we had it on our trips to Asia. But I have never been able to cook it properly. It always seems to come out stringy. Would appreciate any suggestions on technique! @liuzhou @liamsaunt and anyone who cooks this lovely vegetable.

This is most definitely me. I’m fairly open to “different” things later in the day (within reason), but for breakfast, I want my toast, eggs, and meat (mainly pork) and sometimes something sweet – pancakes, cinnamon rolls, etc. UPDATE: Well, I had this all ready to post back on 4/29, but I ended up in the hospital that night through yesterday. Sigh. I’m home and doing better now, but I’d better post quickly before something else happens 😉! Once again, I’m having to say sorry that I’ve been absent for so long. I’ve had more health issues. I seem to just be starting to get past my second bout of pneumonia since January and the COPD is still kicking my butt. All three of us have had upper respiratory stuff for the past week or so, but only Jessica and I advanced to pneumonia. Mr. Kim was lucky enough to avoid that. Which meant, of course, that he ended up taking care of us! Poor fellow. Anyway, I haven’t been doing a lot of cooking in the past couple of weeks. If I dated my meals, you’d see that they go back to the beginning of April. A few assorted breakfasts – they are a combination of Mr. Kim (bless him) and me when I felt up to it: Eggs and leftover pancakes and ham. Easter eggs, ham, and toast. The eggs were cooked together. One has NO green and the other does 🙄. Toast, scrambled eggs w/ cheese, and the last of the Easter ham. I ended up buying another small ham. We had a LOT of @Tropicalsenior’s fabulous mustard sauce left! Eggs, ham, toast, and Watergate salad. Grilled bacon, egg, and cheese. Grilled ham, egg, and cheese: Ham, egg, and cheese on a croissant. with tots: Campari tomatoes on toast, sliced bananas with raw honey, and fried ham. ET bagel with whipped cream cheese. I love whipped cream cheese, but I’m usually too cheap to buy it 😁. Lidl croissant dug out of the freezer, split and toasted, sage sausage, fried eggs, and a cut up pear.

I am lucky that I live in San Diego so Hawaii is only a 6-hour (direct) flight away!

A lot of maple syrup is produced in these parts and we often buy it at farm stands. It's great stuff.

I used smoked sablefish to make the sable butter from Gabrielle Hamilton's Prune and used it in the Asparagus with Sable Butter from the same book. Topped with a fried egg. There was also toast, not pictured.