Briongloid ( briongloid@aussie.zone ) M to Melbourne@aussie.zone · 1 year agoDiscussion Thread 🥠 Friday 22 August 2025message-squaremessage-square139linkfedilinkarrow-up111
arrow-up111message-squareDiscussion Thread 🥠 Friday 22 August 2025Briongloid ( briongloid@aussie.zone ) M to Melbourne@aussie.zone · 1 year agomessage-square139linkfedilink
minus-squareCatfish ( Catfish@aussie.zone ) linkfedilinkarrow-up6·1 year agoWhat should I make with this pile of diced goat? Not jerk/Jamaican curry. Has bones so not pie suitable.
minus-squareSaneMartigan ( SaneMartigan@aussie.zone ) linkfedilinkarrow-up5·1 year agoYou could stew it to get the bones out then make pie.
minus-squareThornburywitch ( Thornburywitch@aussie.zone ) linkfedilinkEnglisharrow-up4·1 year agoSecond this.
minus-squareCatfish ( Catfish@aussie.zone ) linkfedilinkarrow-up3·1 year agoI could, but expect to be coated in paint much of the day.
minus-squareuseless_modern_god ( useless_modern_god@aussie.zone ) linkfedilinkarrow-up4·1 year agoTacos
minus-squareMeanElevator ( MeanElevator@aussie.zone ) linkfedilinkEnglisharrow-up3·1 year agoSlow cooked indian curry like this Goat slaps when cooked and seasoned right.
minus-squareCatfish ( Catfish@aussie.zone ) linkfedilinkarrow-up3·1 year agoThat looks promising. Am def a cardamom fan.
minus-squareMeanElevator ( MeanElevator@aussie.zone ) linkfedilinkEnglisharrow-up4·1 year ago‘Sweetish’ spices work really well with goat. Birria tacos use goat and cinnamon. You’re going to feast like a medieval royal.
minus-squareCatfish ( Catfish@aussie.zone ) linkfedilinkarrow-up4·1 year agoHa! Medieval cookery is actually a thing of mine. Some [ingredient], enough, until it be done. Fuck your scales & thermometers!
minus-squareMeanElevator ( MeanElevator@aussie.zone ) linkfedilinkEnglisharrow-up3·1 year agoOh yeah, throw things into a pressure/slow cooker (or cauldron if at hand), let the ingredients dance and get to know each other and serve with crusty bread of some sort. Quaff some ale or mead after for full effect.
minus-squareCatfish ( Catfish@aussie.zone ) linkfedilinkarrow-up2·1 year agoMay I interest you in a download of ever cookbook in English pre 1650? Somewhat 🏴☠️
minus-squareThornburywitch ( Thornburywitch@aussie.zone ) linkfedilinkEnglisharrow-up4·1 year agogoogle The Forme of Cury - lots of copies available online in various formats.
minus-squareCatfish ( Catfish@aussie.zone ) linkfedilinkarrow-up2·1 year agoI’ll need an email address. Or you could find some sort of access to EEBO yourself??
What should I make with this pile of diced goat? Not jerk/Jamaican curry. Has bones so not pie suitable.
You could stew it to get the bones out then make pie.
Second this.
I could, but expect to be coated in paint much of the day.
Tacos
Slow cooked indian curry like this
Goat slaps when cooked and seasoned right.
That looks promising. Am def a cardamom fan.
‘Sweetish’ spices work really well with goat. Birria tacos use goat and cinnamon. You’re going to feast like a medieval royal.
Ha! Medieval cookery is actually a thing of mine. Some [ingredient], enough, until it be done. Fuck your scales & thermometers!
Oh yeah, throw things into a pressure/slow cooker (or cauldron if at hand), let the ingredients dance and get to know each other and serve with crusty bread of some sort.
Quaff some ale or mead after for full effect.
May I interest you in a download of ever cookbook in English pre 1650? Somewhat 🏴☠️
Go on…
google The Forme of Cury - lots of copies available online in various formats.
I’ll need an email address. Or you could find some sort of access to EEBO yourself??
Baphomet.
Ragu.