[Northkeep] Geese, gardens, and dreams (was: Cooking quinces)

[Tina Michael]

Anything that you might serve with a roasted chicken would be nice. Me? I'm
going to Talana's for dinner!

Tina
mmmmm


On Fri, Nov 4, 2011 at 11:37 AM, peachycowqueen at gmail.com <
peachycowqueen at gmail.com> wrote:

> I have successfully cooked fowl in a smoker before and it was not super
> greasy.
>
> Nadine
> Sent from my HTC smartphone on the Now Network from Sprint!
>
> ----- Reply message -----
> From: "Jennifer Carlson" <talana1 at hotmail.com>
> To: "org" <northkeep at lists.ansteorra.org>
> Subject: [Northkeep] Geese, gardens, and dreams  (was: Cooking quinces)
>  Date: Fri, Nov 4, 2011 12:00 pm
>
>
>
> Red cabbage and dumplings, if you want a good German or eastern French
> meal.
>
> Goose has a reputation for being "greasy" but this is because the bird has
> a lot of fat under the skin.  Ditto for duck (mmm, smoked duck legs . . .).
>  If you don't prep it right, the fat doesn't render off during roasting,
> and the skin doesn't crisp, and it's totally meh.  If you slash or prick
> the skin so the fat runs off (you have to drain off the fat a few times
> during roasting) you get something really tasty that is not greasy, though
> the skin is a tad rich.  Save the fat for frying potatoes or doing some
> classical French cooking.  It will last if kept tightly covered in the
> fridge.
>
>
> Talana
>
>
>
> > Date: Fri, 4 Nov 2011 08:25:54 -0700
> > From: j.t.herring at sbcglobal.net
> > To: northkeep at lists.ansteorra.org
> > Subject: [Northkeep] Geese, gardens, and dreams (was: Cooking quinces)
> >
> > Growing up on a farm in Calontir regularly taking part in hunting and
> fishing
> > that waterfowl act was very pesky...but there was almost always a goose
> in the
> > cold storage waiting for a holiday. Often I have dreamed about having a
> small
> > hobby farm with an old fashioned vegetable garden, a flock of chickens,
> a small
> > herd of swine, and a flock of those brown farm geese. The garden would
> provide
> > fresh herbs and vegetables year round if done correctly, the swine could
> produce
> > suckling pigs for feasts, the chickens fresh eggs year round, and those
> geese
> > roaming about pecking at weeds and growing nice and plump for just such
> > occasions. But alas such things are still just dreams for now.
> >
> > So what side dishes go well with a traditional roast goose?
> >
> > Kindly
> > Ian
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