tag:blogger.com,1999:blog-1512083611874279630.post1534208184348151563..comments2024-03-27T05:07:11.414-07:00Comments on Ken Albala's Food Rant: Goose for ChristmasKen Albalahttp://www.blogger.com/profile/16379852662105383295noreply@blogger.comBlogger11125tag:blogger.com,1999:blog-1512083611874279630.post-88683928821265201162018-02-23T21:22:04.486-08:002018-02-23T21:22:04.486-08:00Ever planned to go elk hunting in Arizona? Here is...Ever planned to go elk hunting in Arizona? Here is some basic elk hunting information for you. <a href="https://digihunting.wordpress.com/" rel="nofollow">digihunting.wordpress.com</a>Thomas Venneyhttps://www.blogger.com/profile/10806971416198629441noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-67077156760844239772010-12-26T12:18:56.679-08:002010-12-26T12:18:56.679-08:00Right, all you goose experts - what do you suggest...Right, all you goose experts - what do you suggest doing with leftover goose meat? I roasted with apple and cranberry sauce yesterday, have about half a litre of fat (for which I'm sure I'll find some use), but the meat now is quite tough and I want some inspiration!Katrina@TheGastronomicalMehttp://www.gastronomicalme.comnoreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-81784543425741719602010-12-13T13:21:53.395-08:002010-12-13T13:21:53.395-08:00There's nothing better than goose confit. And ...There's nothing better than goose confit. And just think of the uses for all that glorious fat...Peterhttp://www.acookblog.comnoreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-60448280353467666172010-12-09T17:45:20.945-08:002010-12-09T17:45:20.945-08:00I grew up confused. My family was still quite clo...I grew up confused. My family was still quite close to a German heritage and for Thanksgiving we usually had goose when I was young and then Turkey for Christmas. Apparently, when my dad's family first heard there was this big celebration about being an American they went and got a goose because that's what they knew from the Old World. Go figure.Chef Dadhttps://www.blogger.com/profile/08621018056104194641noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-34114330184139148742010-12-05T14:26:33.481-08:002010-12-05T14:26:33.481-08:00I haven't cooked a goose since -- but now I...I haven't cooked a goose since -- but now I'm resolved to do one this Xmas, in the Guardian Service turkey roaster, in glorious tribute to the 30th anniversary of that memorable repast. I remember it was completely delicious. Check results at<br />http://guardianserviceware.blogspot.com/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-89211872406117193862010-12-02T09:47:14.063-08:002010-12-02T09:47:14.063-08:00I can see a cassoulet on the horizon for those leg...I can see a cassoulet on the horizon for those legs... nummy idea. I am torn between fowl and beef for the holidays... this is really a lovely way to get your goose cooked!Deana Sidneyhttps://www.blogger.com/profile/14908407077861396161noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-7036143637243819752010-12-01T16:36:37.854-08:002010-12-01T16:36:37.854-08:00Oooh, I was thinking of doing goose this year for ...Oooh, I was thinking of doing goose this year for Christmas dinner. Do you recommend the steam and then roast technique? Any tips are appreciated.Kathryn McGowanhttp://blog.kathrynmcgowan.comnoreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-60549568432289666422010-12-01T13:21:39.956-08:002010-12-01T13:21:39.956-08:00Sure folks, I'll be happy to explain it. Not b...Sure folks, I'll be happy to explain it. Not brined at all, but cured. Take two legs and 2 thighs. Sprinkle on a mix of 2 tbs sea salt, 1/4 teapoon instacure #1 or the same of celery powder cure, a tablespoon of sugar, and crushed juniper, sage, pepper, whatever you like for seasoning. Throw in a ziplock bag and into the fridge for 10 days. Turn over the bag every day. With fat you've rendered from the goose, cook in a pot covered with fat on lowest possible heat for about 4 or 5 hours. Put goose parts in a jar, cover with fat, seal. Store at room temperature. And wait about a month or longer. <br /><br />And el, I am with you. Making some goose fat fries tonight!!Ken Albalahttps://www.blogger.com/profile/16379852662105383295noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-84379990288829567012010-12-01T12:33:22.332-08:002010-12-01T12:33:22.332-08:00Ah, Ken, post that whole technique I read a few da...Ah, Ken, post that whole technique I read a few days ago, would you? It is why I'm getting a goose from Ann Tiplady next week. Mmmm, a greasy week!<br />Sharonsharonhttp://thriceshy.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-14623729825461887132010-12-01T10:47:20.597-08:002010-12-01T10:47:20.597-08:00How odd: I just retrieved a half of a goose out o...How odd: I just retrieved a half of a goose out of the freezer this morning. I intended to roast it for the drippings (feeling low, need potato fries in its fat) but now you've given me other ideas. I had mentally reserved the leg and maybe part of the breast for cassoulet on Sat. but maybe I'll do a duck for that...so, you brined it for 10 days, eh? Hmm.elhttp://fastgrowtheweeds.com/noreply@blogger.comtag:blogger.com,1999:blog-1512083611874279630.post-44995009542577152092010-12-01T10:42:34.000-08:002010-12-01T10:42:34.000-08:00Don't do it, wait. The best things in life are...Don't do it, wait. The best things in life are worth waiting for.kryssie's daily photohttps://www.blogger.com/profile/14445402357957865190noreply@blogger.com