Morgan's Manor - The Off-Topic Chat Thread

Retiring has made Fran evil.

 

Orange is the new black; you'll look good in orange

 

Curried goat - reminds me of working for a Jamaican company for 6 months in the mid 80's ! Great Jamaican dish, washed down with a bottle or 3 of Red Stripe.

 

Post me some, would ya?

 

Do you know any places selling imported Red Stripe? Near me I can only find stuff made in Bedford! The imported stuff in bottles is the business.

 

I would but, you know the envelope would end up sloppy and I have just enough left for my lunch

 

Does it have bits of bone in it?

 

Okay, a recipe will suffice. I really could do with making some improvements to my curry-making.

 

Of course... always cook it on the bone. And if it's good, there is no meat on the bone when you've finished cooking as it should fall off. Season it day one; cook it on low for 4 hours day 3; cook it again on low for another 4 hours and eat.

 

No i dont sorry FLT. Last bottle of Red Stripe i had was in a little shack bar in Port Esquivel just outside the aluminium plant in late 1986 ! I will look out for some around Southampton now you ask - there are so many different nationalities of food & drink for sale around this town now that someone must import proper Red Stripe.

 

And you really do need to follow these time scales to make it proper tasty - if you try to rush it then it can be very tough and unpalatable. Some of the little very basic cafe's in rural Jamaica make the most tasty goat curry.

 

Really easy, but make sure you get goat not lamb. Find a butcher or an Asian/Caribbean store (if it is Asian sure, ask them three times if it is definitely goat not sheep).

Get the goat chopped on the bone into one or two inch chunks
For four people, I use about 2-3 table spoons of Jamaican curry powder
Scotch bonnet (I use my wife's family's brand called Eatons as I used to import it and I have a few bottles left) - If you can't get a sauce, use a finely chopped scotch bonnet paper - use as much as you like depending on heat.
a handful of thyme (pull leaves from the twigs)
4/5 scallion (spring onions) chopped
chicken or vegetable stock

use an old plastic bowl (it will stain yellow that will come out eventually) to mix the curry powder with the goat, the thyme and the scallion. Add maybe two teaspoons of water and mix in well so the goat is well coated. leave over night.

next day, seal the goat on a medium heat either in a pan or in the cooking pot you'll use in the oven. Only needs to be lightly sealed. pour stock over the goat in the cooking pot to cover meat

Cover and cook in the oven at about 120 degrees C for 3-4 hours. Every hour, stir the goat and only add more stock if liquid level dropping.

On third day, cook on low again for 3-4 hours, checking and stirring every hour again. During the last hour, mix three teaspoons of cornflour with cold water and then stir into the curry for the last hour. Add more if you want to thicken more. Don't worry about trying to thicken the liquid until the last hour.

Serve with rice or Rice n Peas.

 

Absolutely Dman. It's got to be slow cooked or the meat won't tenderize.

 

Nice, a three-day project. This weekend is looking rather empty so that's a good opportunity.

 

This is the strangest review I've ever read -

http://rawramp.me/2014/07/03/fable-speaks-words/

 

That's, erm, artsy. At least it's complimentary!

 

Mmm, it wasn't until the last three or four lines I realized they liked her.

 

yes, let me know how it goes.

You'll also get some 3-4 hour gaps, where you can't go anywhere as you need to check it every hour, which leaves perfect time slots for, gaming, not606 and porn.

 

is that some epic line spacing or have they used a new paragraph for most of the lines?

 

Exactly! Some people shouldn't really be allowed to write in public! It's desperately trying to sound lyrical and clever.....but.....