I carry no phone An aspiring Luddite In a wired world. Mastodon Verification Link	Jeff Berry is an early adopter of the Internet and the Web, a late adopter of Twitter, and declines to adopt Facebook. With the death of Google+, he migrated to the Fediverse. He admins a medievalist Mastodon instance. He hates cell-phones.

A few weeks ago, my friend Michael and I sat down for an evening of whiskeygoating. Ah, the sublime pleasure of a good whiskeygoating! After all, it's drinking whiskey and eating goat, what's not to love?

For whiskey, we tried a small selection of favorites, new and old - Old Portrero 18th Century Rye, Jefferson's Presidential Rye, the Laphroaig Cairdeas, and probably one or two others. For the goat, I made tacos.

Goat is a great choice for tacos. It's got a bit of gaminess, and it plays well with the spices one usually finds in tacos. I braised it, which both helps to keep it moist and tender and also makes it easier to get it off the bone; goat meat rarely has big meaty chunks, and by slow cooking it until it falls off the bone, you can get maximum goaty goodness for minimum mess and effort.

It's a pity that goat is so hard to find in the US, since it has so many wonderful characteristics. If you've not cooked with it before, I encourage you to give it a try. The following recipe is a pretty easy way to get your feet wet ...

• a pound or so cut up goat meat
• for the cure: salt, pepper, cumin
• an onion
• four cloves of garlic
• 1 Tbs ground cumin
• 2 tsp chili powder
• 1 tsp ground pepper
• 1 tsp salt
• 1/8 cup lime juice
• 5/8 cup water

Dice your onion and mince your garlic. Rinse your goat clean of the cure. Put the onion and garlic in the bottom of your slow cooker, and put the goat on top. Sprinkle the goat with the cumin, chili powder, pepper and salt. Add the liquid, trying to avoid washing the spices off the goat. Cover and let cook in the crock pot on low for six or eight hours.

Remove the goat from the pot and let it cool a bit. Move the liquid to a small pot on the stovetop. When the goat is cool enough to handle, remove the bones. Put the meat back in the with the liquid and heat it back up to just a simmer. Simmer for a minute or two to get everything all happy together, then plate it out onto flour tortillas.

You could garnish it with whatever you usually put on your tacos, but, honestly, a little cilantro and a wedge of lime is all you need. A dab of sour cream, crème fraîche, or something similar also works - especially if you gave it the cure.

Happy whiskeygoating!