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

Fri Nov 4 20:49:10 PDT 2011

Hehehe they are DIFFERENT, but they are good!  Should have said Chocolate, peanut butter bacon bars.

A votre service,
HE Elisabeth

If ifs and buts were candy and nuts,we would all have a Merry Christmas!
Dr. Sheldon L. Cooper

________________________________
From: gwen wambold <angelmunkee1982 at yahoo.com>
To: Tamara Britton <zeurburt2003 at yahoo.com>; The Barony of Northkeep <northkeep at lists.ansteorra.org>
Sent: Friday, November 4, 2011 10:10 PM
Subject: Re: [Northkeep] Geese, gardens, and dreams  (was: Cooking quinces)

peanut butter and bacon bars sound so intriguing........

From: Tamara Britton <zeurburt2003 at yahoo.com>
To: Melissa Long Blevins <hlecalais at sbcglobal.net>; The Barony of Northkeep <northkeep at lists.ansteorra.org>
Sent: Friday, November 4, 2011 1:24 PM
Subject: Re: [Northkeep] Geese, gardens, and dreams (was: Cooking quinces)

Sounds delicious. Just don't get into trouble for doing too much :)

Dervilia

________________________________
From: Melissa Long Blevins <hlecalais at sbcglobal.net>
To: The Barony of Northkeep <northkeep at lists.ansteorra.org>
Sent: Friday, November 4, 2011 12:49 PM
Subject: Re: [Northkeep] Geese, gardens, and dreams  (was: Cooking quinces)

Ooooh a confit, yuuuummmm!

Would anyone be interested in peanut butter and bacon bars for the bake sale?  If so, I will make some of those and something "period".

Elisabeth

If ifs and buts were candy and nuts,we would all have a Merry Christmas!
Dr. Sheldon L. Cooper

________________________________
From: Jennifer Carlson <talana1 at hotmail.com>
To: northkeep lists.ansteorra.org <northkeep at lists.ansteorra.org>
Sent: Friday, November 4, 2011 11:00 AM
Subject: Re: [Northkeep] Geese, gardens, and dreams  (was: Cooking quinces)

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
> _______________________________________________
> Northkeep mailing list
> Northkeep at lists.ansteorra.org
> http://lists.ansteorra.org/listinfo.cgi/northkeep-ansteorra.org

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