Cooking Stuff

So a couple of days ago, Repton and I were wandering through Moore Wilson's wondering what the difference is between a boutique grocery and a regular supermarket. Then Repton asked how you cook goat meat. I didn't know, so we went home, looked at some recipes, decided that we could do that, and next time he went past the shop he procured some.

It turns out that goat meat isn't good to fry or roast because it shrinks like billy-oh, and most of the recipes out there are for curries or casseroles. I don't have much experience with curries, but casseroles I do, so this is what we went with (adapted from here.)

- some flour (about half a cup?)
- various dried herbs (we had rosemary, thyme and oregano)
- about 500g of goat meat
- two small onions chopped into large chunks (I guess one large would do)
- two cloves of crushed garlic
- one cup chicken stock
- half a cup red wine

Season the flour with the dried herbs and coat the goat chunks in it. Fry briefly to brown it and place in a casserole dish with the onion, garlic, chicken stock and wine. Add some extra rosemary.
Cook at 150 degrees for three hours. (Every hour or so I stirred the mixture.)
Served with basmati rice and grilled capsicums.

It smelt _really_ nice, and tasted pretty good too. We also ended up asking the obvious question of: so how much does it cost to run an oven for three hours, anyway? which Repton worked out from first principles and I looked up on the internet. Turns out to be about a dollar fifty, or less than the cost of the cooking wine, but even so, we made shortbread as well.