FoodBanter.com - View Single Post

Boron Elgar[_1_]

On 17 Dec 2006 03:45:15 -0800, wrote:

>
>Dick Margulis wrote:

>> * Last year's Christmas goose was not a Christmas goose. That is, it was
>> not what you'd picture--a whole roast fowl glistening on a platter,
>> ready to be carved like a turkey. Instead, I used my old family recipe:
>> Skin and joint the goose. Put a layer of cabbage (sauerkraut is an
>> alternative, but too radical for Christmas) in the bottom of a roaster,
>> a layer of sliced onions, and a generous quantity of peppercorns; then
>> lay the joints on top of this and roast, covered--in my grandmother's
>> old MagnaLite covered roaster--basting occasionally. The skin, rendered,
>> produced a quart or so of pure white fat plus the ganse griebens
>> (sp?)--cracklings--most of which I ate while I was puttering in the
>> kitchen and the rest of which I mixed into a paté I made from the liver
>> for an hors d'oeuvre.
>
>Only you would write something like this , Someone please take him
>away in a straightjacket .

Dick, this recent flurry of posts is getting x-posted to abc and rfc,
too. Cooking is a broader topic than bread only, and some of it is
spilling over.

Not everyone understands about cross-posting and so we're getting a
bit more overflow than usual here in bread.

It'll pass. That's actually an interesting goose recipe up there.

I have 3 bowls of dough fermenting, so if you'll excuse me for
awhile....

Boron