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Sunday Supper: Goat Curry
I get goat from my local meat CSA and it's completely unlike how you describe it. If anything it's more mild (and less funky) than lamb. Maybe you're getting older goats or poorly slaughtered ones? I agree that it tends to be tougher.
Snapshots from Bourg-en-Bresse: The Infamous Bresse Chicken
My local meat CSA has a clone (marin sun farms in the bay area). The come with the blue feet attached. They're pastured and I paid $4-5/lb.
Mixed Review: Knorr's Hollandaise Mix
Ive never seen a hollandaise recipe call for cream. It's basically mayonaise made with butter instead of oil. Do you put cream in you Mayo?
Also, it's really easy and fast. You put your egg yolks in a metal bowl you can move on and off the head. add a bit of lemon juice and heat, whicky while simultaneously moving the pot on and off the heat until it thickens and steams. pinch of salt and then whisk in the butter - total time: less then 5 minutes. Sheesh.
I've haven't had hollandaise not work out (curdle) in years using this method.
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About boris_qd
Website: http://pragmaticepicurean.com
Location: San Francisco
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With butter on rye bread