Text 25384, 82 rader
Skriven 2012-05-28 10:18:00 av Glen Jamieson
     Kommentar till en text av Dave Drum
Ärende: GETTING GOOSED 20528
============================
 -=> Quoting Dave Drum to Dave Sacerdote <=-

 ML> I don't think I could shoot a goose.
 DS> Could you whack it's head with a whiffle bat? That kills them
 DS> without damaging any of the meat.
 
 DD> It would be a bit tough for Michael to shoot a goose as I don't
 DD> think he packs.

He does have a vision problem, which would make him a weapon of mass
destruction if he was loaded.
 
 DD> I was imagining Michael as a pistolero anyway.

Shudder!
 
 DD> We have lots and lots of Canada geese which have taken up
 DD> semi-permanent residence around here. I see them squished on the
 DD> roadways relatively often. Within a few miles of my place there are at
 DD> least three flocks of fifty or more noisy-assed honkers. One of the
 DD> flocks, which pretty much owns a big borrow pit pond is over 100 birds.

When cycling along riverside paths in northern NYS, I have come across
large flocks of them, where they harass cyclists and walkers, rather
like gangs of teenagers, picking on smaller children and pet dogs.
Also like teenage gangsters, they make an odious mess of the paths.

 DD> Whacking one with a stick or a rock can prove necessary
 DD> if attacked by a guard goose. Those bites can be painful.   Bv)=

The best way of dealing with the attack of a solitary goose is to
treat it like a snake; as it is about to strike, grab it just behind
the head.  Then it is helpless.  Then deal with it as you wish.
 
Of course, if attacked by a pack of them, and you lack a stick, just
get on your bike and pedal off as quickly as possible, taking care not
to fall on the slippery patches.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Wild Goose a L'Orange
 Categories: Goose, Game
      Yield: 4 Servings
 
      1    Goose, wild, ready to cook
      1    Onion, minced
    1/4 ts Tarragon leaves
      2 tb Butter or margarine
    1/2 c  Orange juice
      2 tb Orange peel, shredded
    1/8 ts Salt
    1/8 ts Mustard, dry
    1/4 c  Currant jelly
      2 tb Wine, port or cranberry
      1    Orange, pared and sectioned
  1 1/2 ts Cornstarch
 
  Preheat oven to 325 degrees.
  
  Wash a 6-8 lb. goose and pat dry. Skewer neck skin to back, cross
  wing tips over back. Place goose breast-side-up on rack in shallow
  roasting pan. Cook onion and tarragon in butter until onion is
  tender. Add orange juice and peel, salt, mustard and jelly. Stir
  constantly over medium heat until jelly melts.
  
  Reduce heat, stir in wine and orange sections. Reserve half of sauce
  for glaze; baste with remainder during 3 1/2 hour cooking time. If
  goose gets too brown, place aluminum foil lightly over breast. Bird
  is done when drumstick meat feels very soft.
  
  Stir reserved sauce slowly into cornstarch, cook over medium heat,
  stirring constantly, until mixture thickens and boils 1 minute; serve
  with goose.
 
MMMMM
 

... The attacker must vanquish; the defender need only survive.
___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)