Takiap wrote:For those who like a goose for Xmas..........
If there are enough of you, I will gladly raise a few on our property and make sure they are ready for next Xmas. And for those who are too squeamish to do the deed, I'm sure my father in law will kill, gut and pluck them for a small fee.
How about a few Turkeys too - this could work out as a nice little enterprise?
Takiap wrote:For those who like a goose for Xmas..........
If there are enough of you, I will gladly raise a few on our property and make sure they are ready for next Xmas. And for those who are too squeamish to do the deed, I'm sure my father in law will kill, gut and pluck them for a small fee.
How about a few Turkeys too - this could work out as a nice little enterprise?
and ducks...
Turkeys are too much hassle. A few geese would be okay though since they can give you some good laughs, and they're good security guards as well.
Ducks? I intend to raise a few ducks, but I'm having a hard time getting my hands on some babies or some fertilized eggs which I could then put under one of our hens for hatching. The last two ducks we had ended up tasting a million times better than any duck I've had in restaurants. In fact, the one batch of duck soup my mother in law made was probably the tastiest meal I've ever had which is why I want to get some more.
Damn, how I wish I had a bigger property.
Don't try to impress me with your manner of dress cos a monkey himself is a monkey no less - cold fact
My Isaan Mrs came home from a Khon Kaen market with a couple of dozen ducklings. After securing then in a fenced off part of the garden all appeared well. During the night some pesky soi dogs burrowed under the netting and ate the lot.
RICHARD OF LOXLEY
It’s none of my business what people say and think of me. I am what I am and do what I do. I expect nothing and accept everything. It makes life so much easier.
Takiap wrote:For those who like a goose for Xmas..........
If there are enough of you, I will gladly raise a few on our property and make sure they are ready for next Xmas. And for those who are too squeamish to do the deed, I'm sure my father in law will kill, gut and pluck them for a small fee.
How about a few Turkeys too - this could work out as a nice little enterprise?
I am in for a goose next Christmas or preferably even earlier as well - I am all for eating geese anytime, as opposed to turkeys which are so very dry and tasteless!
I'm more than happy for pa-in-law to do the dirty work!
I used to be indecisive - but now I'm not so sure!
"A worn spear cannot even penetrate a thin cloth" - Chinese proverb
"Accomplish everything by doing nothing" - Laozi
Everything turns out for the best in the end.
If it’s not the best now, it’s not the end.
RICHARD OF LOXLEY
It’s none of my business what people say and think of me. I am what I am and do what I do. I expect nothing and accept everything. It makes life so much easier.
Takiap wrote:For those who like a goose for Xmas..........
If there are enough of you, I will gladly raise a few on our property and make sure they are ready for next Xmas. And for those who are too squeamish to do the deed, I'm sure my father in law will kill, gut and pluck them for a small fee.
How about a few Turkeys too - this could work out as a nice little enterprise?
I am in for a goose next Christmas or preferably even earlier as well - I am all for eating geese anytime, as opposed to turkeys which are so very dry and tasteless!
I'm more than happy for pa-in-law to do the dirty work!
Okay, I'll see if I get my hands on a few babies or eggs, and I'll keep you posted.
Don't try to impress me with your manner of dress cos a monkey himself is a monkey no less - cold fact
easyas wrote:I am all for eating geese anytime, as opposed to turkeys which are so very dry and tasteless!
Not if you do it this way. This technique was published in the early '80s by a cookbook writer adapting classic recipes for households with less time to cook. Do two things. First is insulate the breasts. Use stuffing or sliced ovals of raw potato, insert between skin and breast. Experience will tell one how thin to cut the potatoes. If I remember correctly it's about 3/16" for a chicken, more for a turkey. I'd have to consult my notes, which are sitting in a box in America right now. First time I did this for a crowd I used stuffing. A lot of stuffing. One of the guests, upon first seeing the finished bird, said 'Holy Sh*t! I didn't know Dolly Parton sold turkeys'.
Second is cook with time and temp to finish the dark meat right EXCEPT ignore everything you know about time and temp. Those guidelines were created by people who know the masses often put things into the stuffing that need to be cooked thoroughly to be safe. Since said stuffing usually goes into the body cavity it's a case of sacrificing the bird to keep the diners safe. Time and temp are in the same box in America. Google: turkey insulate "between skin and breast".
easyas wrote:I am all for eating geese anytime, as opposed to turkeys which are so very dry and tasteless!
Not if you do it this way. This technique was published in the early '80s by a cookbook writer adapting classic recipes for households with less time to cook. Do two things. First is insulate the breasts. Use stuffing or sliced ovals of raw potato, insert between skin and breast. Experience will tell one how thin to cut the potatoes. If I remember correctly it's about 3/16" for a chicken, more for a turkey. I'd have to consult my notes, which are sitting in a box in America right now. First time I did this for a crowd I used stuffing. A lot of stuffing. One of the guests, upon first seeing the finished bird, said 'Holy Sh*t! I didn't know Dolly Parton sold turkeys'.
Second is cook with time and temp to finish the dark meat right EXCEPT ignore everything you know about time and temp. Those guidelines were created by people who know the masses often put things into the stuffing that need to be cooked thoroughly to be safe. Since said stuffing usually goes into the body cavity it's a case of sacrificing the bird to keep the diners safe. Time and temp are in the same box in America. Google: turkey insulate "between skin and breast".
OK not so dry and tasteless cooked your way!
Gordon Ramsay cooks turkey in much the same way using herbs ('erbs to you!) and butter. http://www.channel4.com/4food/recipes/c ... ter-recipe
He also roasts potatoes in goose fat - now I know why Villa stocks it!
He stuffs the cavity with onions, lemons, garlic halves and 2 bay leaves in another recipe I've seen.
That guy has so many cooking shows on TV it's not funny - he mast be making a motza! I particularly like his "Kitchen Nightmares USA" which is really funny - worth watching!
There are a number of variations on how to cook a turkey to help prevent it being dry and/or tasteless and one of the biggest factors starts with the bird that you buy. No matter what you do with a frozen butterball turkey, it's never going to taste as good as an organic or free-range bronze turkey. My tired and tested formula is to put a selection of diced vegetables but including onions in the pan with some chicken stock. Put some butter under the skin of the breast and sprinkle with your favourite herbs (mine is tarragon for turkey) and start with the bird covered in foil breast side up. Cook for about half the total cooking time which by this time you should have lots of fat and the juices from the bird in your tray, but if necessary add more liquid. Now take the foil off and turn the turkey over so that the breast is on the bottom of the pan and cook for about half of the remaining time. Then turn the bird back so that it is breast side up, cover the breast in smoked streaky bacon and continue cooking until the turkey is fully cooked and the bacon should be crispy. Admittedly the breast meat might be a BT difficult to carve, although resting it for 30-60 minutes will help, but it should be reasonably moist and very tasty.
DB. By any chance are you taking bookings for next Christmas Dinner? Sounds delicious! If I tried turning over a turkey mid cooking there would be chaos in the kitchen. Mr. Bean comes to mind.
"'The two most important days in your life are the day you are born and the day you find out why." - Mark Twain
