4 hours ago, kayb said:There's also a Jamaican restaurant in Memphis that does goat curry periodically. That's some of the best stuff I ever ate. It's in a fairly mild (odd, for Jamaican cuisine, I guess) curry that appears to be either yogurt- or coconut-based, since it's creamy. I detected no coconut taste, though.
Tucson has a Jamaican restaurant I've been to that always has goat on the menu. I love their Jerk Chicken so that's what I go for, but the goat is there and seems fairly popular. So is Ackee and Codfish, which is traditional Jamaican but I'm afraid of the potential toxins in the unripe fruit. I don't know if I can trust them to only use properly ripened fruit and I sure don't want a case of Jamaican Vomiting Sickness. Call me a wuss, if you wish. 🙂
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@FauxPas, how did you like the slow cooker mode for the beans? I got rid of my slow cooker when I got my IP, but I find I never use the slow-cook mode and things I might once have slow-cooked I just do in pressure cooker mode now. I've heard the slow cook mode is less than desirable because it heats only from the bottom.
The meat and beans cook together in that recipe and I think it would have been just fine if it had been pressure-cooked instead of slow-cooked. As it was, the recipe said slow-cook on low for 8-10 hours and I didn't want to wait ten hours so kept it on slow-cooker mode but turned it up to high. I'm glad I did because the beans were barely soft enough after eight hours.
If I was just cooking beans, I would probably pressure cook them!
