Text 25004, 83 rader
Skriven 2012-05-18 19:20:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: de goosetibus 673
=========================
 ML> I find it difficult to meld whisk(e)y flavors with others -
 ML> brandy and rum seem more amenable
 JW> Over time I have tried all three; brandy was the best of the three.
 JW> But last weekend whisky was what was on hand.

When life gives you lemons, make lemonade. When life gives
you prunes, make do. One of my taglines from the early '90s.

 Today I have fresh
 JW> supplies of all three but no more Nutella, which is fine.

Until the next grandchild appears, or perhaps a great-grandchild.
A buddy of mine recently confided to me that she either is (I
forget) or is soon to be a step-great-grandmother!

 JW> Speaking of boozy things, you and I and Glen now have more
 JW> scientific proof we should drink red wine!

Of course. But who needed an excuse.

 -=> Jim Weller said to Dale Shipp <=-
 DS> We tend to get tired of something after the third meal:-}}
 JW> Three days in a row? So would I.  But not if I have something three
 JW> times spread over the course of six days.

There are but a few things I could eat weeks on end without
losing the original sense of delight. Rare roast beef or
steak; chili (no beans); bbq brisket. And there are a few
things that I can soldier my way through half a serving of,
and then that will suffice for a month - pancakes, scrambled
eggs (in fact most eggs), potatoes of any sort except soaked
in fat, salad, celery except braised in beef stock, kale.

 And I can keep a
 JW> cauliflower 12 days if I store it in a bowl containing an inch of
 JW> water, stem down so the water wicks up the stem and covered in
 JW> plastic wrap like a little green house tent. 

One can do that with many vegetables, from asparagus to zucch...
to witloof. It helps to trim any dried-up bottom end first.

 DS> In addition, cauliflower (and cabbage) have a certain effect on
 DS> our digestive systems
 JW> I don't have that problem with any of the cabbage family.
 
I'd say you were lucky except that I suffer those effects, and
it makes no real difference in my life.

Danish Roast Goose with Prunes & Apples
cat: main, holiday
Serves: 6

8 oz prunes
9 lb goose
1/2 lemon
Salt and pepper
4 md apples, peeled, cored and sliced
5 c chicken stock


Soak the pitted prunes overnight.

Remove all excess fat from the goose but keep it for later use.
Rub the goose with lemon, salt and pepper inside and out.
Stuff the goose with prunes and apples and tie it together.

Preheat oven to 375F.

Place the goose on its side on a roasting rack and place in
the oven After 30 min place the goose in a roasting pan filled
with the chicken stock. After 1 1/2 hr turn the goose to the
other side, and roast for another 1 1/2 hr.

1/2 hr before the goose is cooked pour off the juices into a pan.
The last 15 min of cooking lay the goose on its back and leave
the oven door ajar to allow the skin to crisp. Baste with several
tablespoons of cold water. Use the pan juices and the removed fat
to make gravy. Serve with potatoes and caramelised potatoes.

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