Shawn Highfield wrote to Dave Drum <=-
Facetiously done you loquatious rascal. The Canuckistan Geese here
are NOT packing since President Musk would't like it. When I come up
Laugh. They outright attack moving cars and people here.
stepping parade across a street I do slow down to give them a chance
to demonstrate their flight patterns. And many times they get clean
away. Other time, Oooooopsie, not sorry 'bout that. Instant road
kill.
LOL. I wish we could take down a few hundred thousand of the shitting buggers, but I can't.
The maintenance guy at my credit union was out hosing down the walks as
I approached the front doors. When I mentioned he might be "jumping the
season" just a (it (it was 45oF) he started in of the "Effffing Geese" and
the amounts of poo they deposit on his sidewalks - making therm slick as
as snot on a doorknob as well as unsightly.
I told him to get a 9 iron (golf club) and see how far he could launch
a few heads. Told him "It won't solve the problem but it might make you
feel better."
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Quebec-style Roast Goose
Categories: Game, Poultry, Stuffing, Wine
Yield: 7 Servings
10 sl White Bread
1 c Dried currants
4 lg Apples; peeled, sliced
1 tb Dried thyme
4 tb Melted butter
1 tb Oil
10 lb Goose
1 lg Onion; chopped
1 lg Carrot; chopped
1 Rib celery; chopped
1 cl Garlic; minced
1 Bay leaf
3 Whole cloves
1 Sprig fresh thyme
1 Sprig fresh marjoram
1/4 c White wine
1 ts Tomato paste
10 oz Can chicken bouillon
Make stuffing by combining bread, currants, apples,
thyme, salt, pepper and melted butter.
Stuff, truss and tie goose. Prick bird all over with
fork. Heat oil in roasting pan on top of stove, brown
goose lightly on all sides, then drain off pan drippings.
Set goose breast side up, add a little water, cover and
roast at 375oF for one hour.
Combine chopped onion, carrot, celery, the garlic, bay
leaf, cloves, thyme and marjoram. Discard fat from
roasting pan*, add vegetable mixture and continue
roasting uncovered 20 - 25 minutes per pound (three to
four hours in all) draining off fat at intervals and
adding more water as required.
Transfer cooked goose to platter and keep warm. Skim off
remaining fat in pan and heat dripping and vegetables on
top of stove until mixture is reduced. Then stir in white
wine, tomato paste and chicken bouillon.
Simmer for 10 - 15 minutes, then strain gravy. A little
cornstarch mixed with water may be blended in to thicken
gravy, if desired.
Serve goose with gravy, applesauce, mashed potatoes and
braised cabbage.
Makes six to eight servings.
From The Gazette 90/12/19.
* Reserve goose fat (grease) for other uses.
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... I droppped my steak; now it's ground beef.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)