[Sca-cooks] Questions.....OOP

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Amanda Blackwolf:
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>1. What temp should goose be cooked to? And is there a rough
>estimate of minutes per pound?

Since goose isn't subject to some of the more obvious
chicken-specific (among birds, anyway) diseases for which we tailor
internal cooking temps (i.e. salmonella, etc.), your main concern
will be to cooking it till tender. I'd suggest a quick high-heat sear
(maybe 20 minutes at 450 degrees F), then cooking it slowly (325-350
degrees?) to an internal temperature of about 160 or 165 degrees
Fahrenheit. A rough guess would be about 20 minutes to the pound
(same as for pork), but be prepared to check the temperature before
your estimated completion time, maybe as much as an hour early, and
allow for a little extra time as needed. So, if your bird is ten
pounds, allow for about 4 hours of roasting, although it will
probably take less.

>2. Is it really sacreligious (sp?) to omit cinnamon from peach pie
>and apple pie? <my MIL says it is, but I wanna be able to eat what I
>cook, dammit>

Serve with cinnamon ice cream on the side?

Adamantius