On Mon, 5 Nov 2018 12:53:03 -0700, graham > wrote:

>On 2018-11-05 12:46 PM, wrote:
>> On Mon, 05 Nov 2018 10:16:41 -0500, Gary > wrote:
>>
>>> wrote:
>>>>
>>>> A goose has to be roasted exactly right if it is not to be a horrible,
>>>> greasy mess.
>>>
>>> Please, when you get time, tell how to do it right, iyo.
>>>
>>> I've always wanted to try goose. Have to special order it around
>>> Christmas time here as stores don't normally carry it. Pretty
>>> expensive too. I've always wanted to try it though.
>>
>> It is expensive in that one goose really only makes a good meal for
>> four. I go Chinese and leave it in the fridge uncovered overnight.
>> Then prick the breast well with a fork, not deeply, just enough to
>> allow the fat to get out, all the fat is on the breast in geese.
>>
>> I stuff mine with sage and onion stuffing, then place on a rack and
>> roast about 450° til it starts to sizzle, then turn down to 300/350°
>> -- check in thigh with thermometer, time will vary greatly with size
>> of the goose.
>>
>> Wish this had not been discussed, am now craving some roast goose
>>>
>>> The first (and only) time I cooked duck (domestic) I did it all
>>> wrong. I treated it like a roast chicken...stuffed and roasted.
>>> What a greasy mess that was. Still very delicious though so I ate
>>> way too much. For the next several months, just the mention of
>>> "DUCK" would make me nauseous. It was a family joke between my
>>> daughter and I for years. heh heh
>>>
>>> Odd shaped too. It was like a rectangular-shaped body, like a box
>>> with wings and legs.
>>>
>>> Note: In the past several years, a hunter friend always offers me
>>> free wild ducks. Heck...cage free, free range, organic little
>>> boys and girls. I rarely accept the offer though. The wild ones
>>> are a bit gamey, very lean and not worth all the cleaning trouble
>>> that a shot duck entails. You also have to be careful not to
>>> break a tooth on a missed shot pellet when eating it.
>>>
>>> He doesn't gut, remove feathers or anything. Each duck he eats,
>>> he just cuts out the few ounces of breast meat and throws the
>>> rest away. That's wrong imo. I scold/tease him about that
>>> constantly.
>
>I would love to try roasting one directly of an oven rack with a tray of
>potatoes underneath to catch the dripping fat. The thought of the
>clean-up puts me off.

I did mean the rack in a roasting pan

On 2018-11-05 2:26 PM, wrote:
> On Mon, 5 Nov 2018 12:53:03 -0700, graham > wrote:
>
>> On 2018-11-05 12:46 PM, wrote:
>>> On Mon, 05 Nov 2018 10:16:41 -0500, Gary > wrote:
>>>
>>>> wrote:
>>>>>
>>>>> A goose has to be roasted exactly right if it is not to be a horrible,
>>>>> greasy mess.
>>>>
>>>> Please, when you get time, tell how to do it right, iyo.
>>>>
>>>> I've always wanted to try goose. Have to special order it around
>>>> Christmas time here as stores don't normally carry it. Pretty
>>>> expensive too. I've always wanted to try it though.
>>>
>>> It is expensive in that one goose really only makes a good meal for
>>> four. I go Chinese and leave it in the fridge uncovered overnight.
>>> Then prick the breast well with a fork, not deeply, just enough to
>>> allow the fat to get out, all the fat is on the breast in geese.
>>>
>>> I stuff mine with sage and onion stuffing, then place on a rack and
>>> roast about 450° til it starts to sizzle, then turn down to 300/350°
>>> -- check in thigh with thermometer, time will vary greatly with size
>>> of the goose.
>>>
>>> Wish this had not been discussed, am now craving some roast goose
>>>>
>>>> The first (and only) time I cooked duck (domestic) I did it all
>>>> wrong. I treated it like a roast chicken...stuffed and roasted.
>>>> What a greasy mess that was. Still very delicious though so I ate
>>>> way too much. For the next several months, just the mention of
>>>> "DUCK" would make me nauseous. It was a family joke between my
>>>> daughter and I for years. heh heh
>>>>
>>>> Odd shaped too. It was like a rectangular-shaped body, like a box
>>>> with wings and legs.
>>>>
>>>> Note: In the past several years, a hunter friend always offers me
>>>> free wild ducks. Heck...cage free, free range, organic little
>>>> boys and girls. I rarely accept the offer though. The wild ones
>>>> are a bit gamey, very lean and not worth all the cleaning trouble
>>>> that a shot duck entails. You also have to be careful not to
>>>> break a tooth on a missed shot pellet when eating it.
>>>>
>>>> He doesn't gut, remove feathers or anything. Each duck he eats,
>>>> he just cuts out the few ounces of breast meat and throws the
>>>> rest away. That's wrong imo. I scold/tease him about that
>>>> constantly.
>>
>> I would love to try roasting one directly of an oven rack with a tray of
>> potatoes underneath to catch the dripping fat. The thought of the
>> clean-up puts me off.
>
> I did mean the rack in a roasting pan
>
I know! Dad saw one cooked that way on a TV program some years ago and
talked about it whenever we were discussing food.

On Mon, 5 Nov 2018 16:17:51 -0700, graham > wrote:

>On 2018-11-05 2:26 PM, wrote:
>> On Mon, 5 Nov 2018 12:53:03 -0700, graham > wrote:
>>
>>> On 2018-11-05 12:46 PM, wrote:
>>>> On Mon, 05 Nov 2018 10:16:41 -0500, Gary > wrote:
>>>>
>>>>> wrote:
>>>>>>
>>>>>> A goose has to be roasted exactly right if it is not to be a horrible,
>>>>>> greasy mess.
>>>>>
>>>>> Please, when you get time, tell how to do it right, iyo.
>>>>>
>>>>> I've always wanted to try goose. Have to special order it around
>>>>> Christmas time here as stores don't normally carry it. Pretty
>>>>> expensive too. I've always wanted to try it though.
>>>>
>>>> It is expensive in that one goose really only makes a good meal for
>>>> four. I go Chinese and leave it in the fridge uncovered overnight.
>>>> Then prick the breast well with a fork, not deeply, just enough to
>>>> allow the fat to get out, all the fat is on the breast in geese.
>>>>
>>>> I stuff mine with sage and onion stuffing, then place on a rack and
>>>> roast about 450° til it starts to sizzle, then turn down to 300/350°
>>>> -- check in thigh with thermometer, time will vary greatly with size
>>>> of the goose.
>>>>
>>>> Wish this had not been discussed, am now craving some roast goose
>>>>>
>>>>> The first (and only) time I cooked duck (domestic) I did it all
>>>>> wrong. I treated it like a roast chicken...stuffed and roasted.
>>>>> What a greasy mess that was. Still very delicious though so I ate
>>>>> way too much. For the next several months, just the mention of
>>>>> "DUCK" would make me nauseous. It was a family joke between my
>>>>> daughter and I for years. heh heh
>>>>>
>>>>> Odd shaped too. It was like a rectangular-shaped body, like a box
>>>>> with wings and legs.
>>>>>
>>>>> Note: In the past several years, a hunter friend always offers me
>>>>> free wild ducks. Heck...cage free, free range, organic little
>>>>> boys and girls. I rarely accept the offer though. The wild ones
>>>>> are a bit gamey, very lean and not worth all the cleaning trouble
>>>>> that a shot duck entails. You also have to be careful not to
>>>>> break a tooth on a missed shot pellet when eating it.
>>>>>
>>>>> He doesn't gut, remove feathers or anything. Each duck he eats,
>>>>> he just cuts out the few ounces of breast meat and throws the
>>>>> rest away. That's wrong imo. I scold/tease him about that
>>>>> constantly.
>>>
>>> I would love to try roasting one directly of an oven rack with a tray of
>>> potatoes underneath to catch the dripping fat. The thought of the
>>> clean-up puts me off.
>>
>> I did mean the rack in a roasting pan
>>
>I know! Dad saw one cooked that way on a TV program some years ago and
>talked about it whenever we were discussing food.

You're right though, the fat that is gathered is marvellous for
roasting spuds amongst other things.

On 2018-11-05 5:46 PM, wrote:
> On Mon, 5 Nov 2018 16:17:51 -0700, graham > wrote:
>
>> On 2018-11-05 2:26 PM, wrote:
>>> On Mon, 5 Nov 2018 12:53:03 -0700, graham > wrote:
>>>
>>>> On 2018-11-05 12:46 PM, wrote:
>>>>> On Mon, 05 Nov 2018 10:16:41 -0500, Gary > wrote:
>>>>>
>>>>>> wrote:
>>>>>>>
>>>>>>> A goose has to be roasted exactly right if it is not to be a horrible,
>>>>>>> greasy mess.
>>>>>>
>>>>>> Please, when you get time, tell how to do it right, iyo.
>>>>>>
>>>>>> I've always wanted to try goose. Have to special order it around
>>>>>> Christmas time here as stores don't normally carry it. Pretty
>>>>>> expensive too. I've always wanted to try it though.
>>>>>
>>>>> It is expensive in that one goose really only makes a good meal for
>>>>> four. I go Chinese and leave it in the fridge uncovered overnight.
>>>>> Then prick the breast well with a fork, not deeply, just enough to
>>>>> allow the fat to get out, all the fat is on the breast in geese.
>>>>>
>>>>> I stuff mine with sage and onion stuffing, then place on a rack and
>>>>> roast about 450° til it starts to sizzle, then turn down to 300/350°
>>>>> -- check in thigh with thermometer, time will vary greatly with size
>>>>> of the goose.
>>>>>
>>>>> Wish this had not been discussed, am now craving some roast goose
>>>>>>
>>>>>> The first (and only) time I cooked duck (domestic) I did it all
>>>>>> wrong. I treated it like a roast chicken...stuffed and roasted.
>>>>>> What a greasy mess that was. Still very delicious though so I ate
>>>>>> way too much. For the next several months, just the mention of
>>>>>> "DUCK" would make me nauseous. It was a family joke between my
>>>>>> daughter and I for years. heh heh
>>>>>>
>>>>>> Odd shaped too. It was like a rectangular-shaped body, like a box
>>>>>> with wings and legs.
>>>>>>
>>>>>> Note: In the past several years, a hunter friend always offers me
>>>>>> free wild ducks. Heck...cage free, free range, organic little
>>>>>> boys and girls. I rarely accept the offer though. The wild ones
>>>>>> are a bit gamey, very lean and not worth all the cleaning trouble
>>>>>> that a shot duck entails. You also have to be careful not to
>>>>>> break a tooth on a missed shot pellet when eating it.
>>>>>>
>>>>>> He doesn't gut, remove feathers or anything. Each duck he eats,
>>>>>> he just cuts out the few ounces of breast meat and throws the
>>>>>> rest away. That's wrong imo. I scold/tease him about that
>>>>>> constantly.
>>>>
>>>> I would love to try roasting one directly of an oven rack with a tray of
>>>> potatoes underneath to catch the dripping fat. The thought of the
>>>> clean-up puts me off.
>>>
>>> I did mean the rack in a roasting pan
>>>
>> I know! Dad saw one cooked that way on a TV program some years ago and
>> talked about it whenever we were discussing food.
>
> You're right though, the fat that is gathered is marvellous for
> roasting spuds amongst other things.
>
I have a couple of cans of goose fat (from France) in my larder. When I
open one I freeze the excess in an ice-cube tray. A good friend is fat
phobic but raved about some roast potatoes I served for one dinner. His
wife, who knew how they had been cooked, and I kept very straight faces:-)

On Mon, 5 Nov 2018 18:45:53 -0700, graham > wrote:

>On 2018-11-05 5:46 PM, wrote:

>> You're right though, the fat that is gathered is marvellous for
>> roasting spuds amongst other things.

Lucretia's a real animal lover. Therefore she doesn't consume animal
products often. Nevertheless, all the food she talks about here has
meat or fat in it. Could it be she talks the talk but doesn't walk the
walk in her Canadian condo?

>I have a couple of cans of goose fat (from France) in my larder. When I
>open one I freeze the excess in an ice-cube tray. A good friend is fat
>phobic but raved about some roast potatoes I served for one dinner. His
>wife, who knew how they had been cooked, and I kept very straight faces:-)

You sound proud of yourself.

"Brice" > wrote in message
...
> On Mon, 5 Nov 2018 18:45:53 -0700, graham > wrote:
>
>>On 2018-11-05 5:46 PM, wrote:
>
>>> You're right though, the fat that is gathered is marvellous for
>>> roasting spuds amongst other things.
>
> Lucretia's a real animal lover. Therefore she doesn't consume animal
> products often. Nevertheless, all the food she talks about here has
> meat or fat in it. Could it be she talks the talk but doesn't walk the
> walk in her Canadian condo?
>
>>I have a couple of cans of goose fat (from France) in my larder. When I
>>open one I freeze the excess in an ice-cube tray. A good friend is fat
>>phobic but raved about some roast potatoes I served for one dinner. His
>>wife, who knew how they had been cooked, and I kept very straight faces:-)
>
> You sound proud of yourself.


~Life is a delicate balance, my friend. Animals are our friends, and our
food.
There is no mutual exclusivity there. It's just the way life works~

On Mon, 5 Nov 2018 17:58:43 -0800, "Cheri" >
wrote:

>"Brice" > wrote in message
.. .
>> On Mon, 5 Nov 2018 18:45:53 -0700, graham > wrote:
>>
>> Lucretia's a real animal lover. Therefore she doesn't consume animal
>> products often. Nevertheless, all the food she talks about here has
>> meat or fat in it. Could it be she talks the talk but doesn't walk the
>> walk in her Canadian condo?
>>
>>>I have a couple of cans of goose fat (from France) in my larder. When I
>>>open one I freeze the excess in an ice-cube tray. A good friend is fat
>>>phobic but raved about some roast potatoes I served for one dinner. His
>>>wife, who knew how they had been cooked, and I kept very straight faces:-)
>>
>> You sound proud of yourself.
>
>
>~Life is a delicate balance, my friend. Animals are our friends, and our
>food.
>There is no mutual exclusivity there. It's just the way life works~

LOL, somehow this sounds too mellow for Cheri. What have you been
smoking, Cheri?

On Tue, 06 Nov 2018 12:52:13 +1100, Brice >
wrote:

>On Mon, 5 Nov 2018 18:45:53 -0700, graham > wrote:
>
>>On 2018-11-05 5:46 PM, wrote:
>
>>> You're right though, the fat that is gathered is marvellous for
>>> roasting spuds amongst other things.
>
>Lucretia's a real animal lover. Therefore she doesn't consume animal
>products often. Nevertheless, all the food she talks about here has
>meat or fat in it. Could it be she talks the talk but doesn't walk the
>walk in her Canadian condo?

These righteous Australian vegetarians are such a pain, maybe we
should try out some cannabilism.

>
>>I have a couple of cans of goose fat (from France) in my larder. When I
>>open one I freeze the excess in an ice-cube tray. A good friend is fat
>>phobic but raved about some roast potatoes I served for one dinner. His
>>wife, who knew how they had been cooked, and I kept very straight faces:-)
>
>You sound proud of yourself.

On Tue, 06 Nov 2018 08:13:40 -0400, wrote:

>On Tue, 06 Nov 2018 12:52:13 +1100, Brice >
>wrote:
>
>>On Mon, 5 Nov 2018 18:45:53 -0700, graham > wrote:
>>
>>>On 2018-11-05 5:46 PM, wrote:
>>
>>>> You're right though, the fat that is gathered is marvellous for
>>>> roasting spuds amongst other things.
>>
>>Lucretia's a real animal lover. Therefore she doesn't consume animal
>>products often. Nevertheless, all the food she talks about here has
>>meat or fat in it. Could it be she talks the talk but doesn't walk the
>>walk in her Canadian condo?
>
>These righteous Australian vegetarians are such a pain, maybe we
>should try out some cannabilism.

I understand it's inconvenient when someone points out you were lying.
Apparently, you meant something else when you said you "love" animals.

On Mon, 5 Nov 2018 18:45:53 -0700, graham > wrote:


>I have a couple of cans of goose fat (from France) in my larder. When I
>open one I freeze the excess in an ice-cube tray. A good friend is fat
>phobic but raved about some roast potatoes I served for one dinner. His
>wife, who knew how they had been cooked, and I kept very straight faces:-)

That's always a delicious moment My grandmother used to smear it
on a door stop of bread, sprinkle with salt and give it to us for our
lunch. Goose fat was considered a treat, beef coming in second after
that.

They'd probably report her to Child Welfare these days, she smacked us
too, made us work etc. but we are all living long lives except for
one, so something must have been right