Mutton Chop? Bourdain
Michael Horowitz
Someone orders a mutton chop and Bourdain refers to it as a "double
porterhouse cut of lamb"
Has anyone seen a mutton chop in the local grocery? I understand it's
a cut from an older animal. Something I gotta go to a butcher for?
Any unusual cooking instructions? - Mike
pavane
"Michael Horowitz" <mhor...@cox.net> wrote in message
news:e9ufg5lnrohr1p8tb...@4ax.com...
I believe Bourdain was at Keens Steakhouse in New York...here is a link
to their Mutton Chop. Mutton is older lamb, so however you would cook
a single thick chop would work, but getting mutton, then getting that
particular cut might be tricky.
http://www.keens.com/AboutKeens/Mutton/index.html
On the ceiling of the main dining room that they picture on the website
are thousands of clay pipes, and the old Keens tradition was that one
might "call for his clay" after dinner. One of those pipes, who knows
which one, belonged to my father. It was placed on the ceiling prior
to 1948.
pavane
brooklyn1
Try a barber.
Miche
Michael Horowitz <mhor...@cox.net> wrote:
Mutton needs to be cooked long and slow to make it tender.
Miche
--
Electricians do it in three phases
Doug Freyburger
>
> Has anyone seen a mutton chop in the local grocery?
I originally learned mutton as the word for goat meat. Wrong meaning
but that's the way it goes. I like goat meat.
Maybe the idea was that goat meat has a stronger flavor than lamb meat
and that's why it was incorrectly called mutton. Anyways, going on that
idea even though it's wrong I suggest looking for goat meat. I get it
at Hallal markets.
> I understand it's
> a cut from an older animal. Something I gotta go to a butcher for?
> Any unusual cooking instructions?
Going by the correct meaning I don't know that it's available even by
special order. Older critters are slaughtered by farmers for their own
food knowing it's not marketable. I grew up with a lot of relatives in
dairy country and they always had beef from older milk cows - Delicious
but very tough. They stewed it or roast it low and covered to soften
it. That should work for older lambs as well. If you can find them at
all.
Michael Horowitz
<dfre...@yahoo.com> wrote:
I get it
>at Hallal markets.
>
Did a quick anatomy lesson of a sheep and went to the local Hallal
market. Sure enough, there was a saddle in the case. Next week I'll
get him to cut off two 1" chops and we'll give it a run - Mike
PS - they had goat as well. Next I'll look for a good goat recipe.
Zeppo
"Michael Horowitz" <mhor...@cox.net> wrote in message
news:053mg51llc4sp1qt0...@4ax.com...
Truly delicious stuff. Have a friend that orders a whole goat once a year
for a party and invites us over to dinner the night before. Supposed to be
much healthier than lamb or beef, too.
Jon
Phred
>Michael Horowitz wrote:
>>
>> Has anyone seen a mutton chop in the local grocery?
>
>I originally learned mutton as the word for goat meat. Wrong meaning
>but that's the way it goes. I like goat meat.
>
>Maybe the idea was that goat meat has a stronger flavor than lamb meat
>and that's why it was incorrectly called mutton. Anyways, going on that
>idea even though it's wrong I suggest looking for goat meat. I get it
>at Hallal markets.
When I spent a few months in southern India twenty something years
ago, the menu in the rural dives often offered "mutton". Given that I
hardly saw a sheep the whole time I was there, and that the landscape
was covered with goats, I lept to the conclusion that mutton = goat!
But who cares? The curries were bloody *delicious*! :-)
>> I understand it's
>> a cut from an older animal. Something I gotta go to a butcher for?
As a kid here in the deep north of the deep south, the local butcher
usually (always?) sold "lamb". (They still do here, but in those
days it carried a purple stain which, for the gullible, authenticated
the product.) My father often commented "It's been a long time since
this lamb saw its mother."
>> Any unusual cooking instructions?
Curry the bloody thing. You can't go wrong! :-)
>Going by the correct meaning I don't know that it's available even by
>special order. Older critters are slaughtered by farmers for their own
>food knowing it's not marketable. I grew up with a lot of relatives in
>dairy country and they always had beef from older milk cows - Delicious
>but very tough. They stewed it or roast it low and covered to soften
>it. That should work for older lambs as well. If you can find them at
>all.
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID
Doug Freyburger
> Doug Freyburger <dfre...@yahoo.com> wrote:
>>Michael Horowitz wrote:
>>>
>>> Has anyone seen a mutton chop in the local grocery?
>>
>>I originally learned mutton as the word for goat meat. Wrong meaning
>>but that's the way it goes. I like goat meat.
>>
>>Maybe the idea was that goat meat has a stronger flavor than lamb meat
>>and that's why it was incorrectly called mutton. Anyways, going on that
>>idea even though it's wrong I suggest looking for goat meat. I get it
>>at Hallal markets.
>
> When I spent a few months in southern India twenty something years
> ago, the menu in the rural dives often offered "mutton". Given that I
> hardly saw a sheep the whole time I was there, and that the landscape
> was covered with goats, I lept to the conclusion that mutton = goat!
> But who cares? The curries were bloody *delicious*! :-)
Sounds like the alternate meaning for mutton that I learned as a kid.
Hmmm, make that as a child. It reminds me of the army joke "How do you
tell the goats from the sheep?"
>>> Any unusual cooking instructions?
>
> Curry the bloody thing. You can't go wrong! :-)
Goat korma or goat biryani. Yum.
Goat stew and goat chilli is popular in some regions of Texas.
I like Birria de Chivo which is a popular Mexican style goat stew with a
thin red sauce.
When I cook goat I tend to make it into a goat vegitable stew with home
grown herbs.
Phred
>Phred wrote:
[snip]
>> When I spent a few months in southern India twenty something years
>> ago, the menu in the rural dives often offered "mutton". Given that I
>> hardly saw a sheep the whole time I was there, and that the landscape
>> was covered with goats, I lept to the conclusion that mutton = goat!
>> But who cares? The curries were bloody *delicious*! :-)
>
>Sounds like the alternate meaning for mutton that I learned as a kid.
>Hmmm, make that as a child. It reminds me of the army joke "How do you
>tell the goats from the sheep?"
>
>>>> Any unusual cooking instructions?
>>
>> Curry the bloody thing. You can't go wrong! :-)
>
>Goat korma or goat biryani. Yum.
I really must get my act together and cook more of this sort of stuff.
(Probably stuck with using "lamb" though, because goat is not readily
available here.)
>Goat stew and goat chilli is popular in some regions of Texas.
>
>I like Birria de Chivo which is a popular Mexican style goat stew with a
>thin red sauce.
There seem to be many variations of this on the web. What is your
preferred recipe for it?
>When I cook goat I tend to make it into a goat vegitable stew with home
>grown herbs.
Cheers, Phred.
--
ppnerk...@THISyahoo.com.INVALID
Doug Freyburger
>
>>I like Birria de Chivo which is a popular Mexican style goat stew with a
>>thin red sauce.
>
> There seem to be many variations of this on the web. What is your
> preferred recipe for it?
For birria I go to a restaurant. The farther south the better for
regional cuisine. The best birria I've had has been at some Guatamalan
places.
Robert Klute
wrote:
>In article <hehbt5$2lg$1...@news.eternal-september.org>, Doug Freyburger <dfre...@yahoo.com> wrote:
>>Phred wrote:
>[snip]
>>> When I spent a few months in southern India twenty something years
>>> ago, the menu in the rural dives often offered "mutton". Given that I
>>> hardly saw a sheep the whole time I was there, and that the landscape
>>> was covered with goats, I lept to the conclusion that mutton = goat!
>>> But who cares? The curries were bloody *delicious*! :-)
>>
>>Sounds like the alternate meaning for mutton that I learned as a kid.
>>Hmmm, make that as a child. It reminds me of the army joke "How do you
>>tell the goats from the sheep?"
>>
>>>>> Any unusual cooking instructions?
>>>
>>> Curry the bloody thing. You can't go wrong! :-)
>>
>>Goat korma or goat biryani. Yum.
>
>I really must get my act together and cook more of this sort of stuff.
>(Probably stuck with using "lamb" though, because goat is not readily
>available here.)
Officially:
Lamb is a sheep under 1 year. Mutton is an older sheep, either over 1
year or over 2 years. In countries where a mutton is over 2 years, 1
one year old is a hogget or a yearling.
In reality:
In India and, as I understand it, the caribbean, the term is mutton is
often used for goat. I doubt I have ever had 'real' mutton in India and
I have been visting there for almost 30 years. If you want to try goat,
it can often be found at Halal butchers and at Mexican carnicerias
(butchers) or mercados (grocery stores). I actually like goat better
than lamb for Indian dishes.