SC - goose fat

[Elaine Koogler]

Reminds me of something that happened at the now defunct Digital Equipment Corp.
facility in Nashua, NH many years ago.  There were some Chinese students there
to take a series of classes...about 4 or 5 weeks' worth.  They were staying at
an apartment complex near the facility..which had a largish pond/lake that
included some Mandarin ducks as pets.  Within a week of their arrival, the pet
ducks were no longer to be found...imagine that!

Kiri

Stefan li Rous wrote:

> Nanna answered some of my questions about goose fat and said:
> > Duck and goose fat is the preferred cooking fat of Southwestern France and
> > Hungary, for instance.
>
> Those are two widely spaced regions. Is there any particular simularity to
> the cuisine that would make goose fat preferable? Or is it not unique
> to those areas and was at one time used in Germany and areas in between
> as well? Is there any particular reason southwest France and Hungary
> would raise more goose than other places? Or perhaps there is some
> reason that the use of goose fat stands out more in those two regions?
>
> Three of the ducks at Motorola kept wandering around the patio area
> as I was eating my lunch today. I kept thinking how one would look
> and taste real good on my dinner table. These were Big ducks, although
> maybe the feathers and all made them look larger. The male had a dark
> green, iridescent head and neck. A Mallard?
>
> --
> Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
> Mark S. Harris             Austin, Texas           stefan at texas.net
> **** See Stefan's Florilegium files at:  http://www.florilegium.org ****
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