Text 25390, 81 rader
Skriven 2012-05-27 06:41:02 av Dave Drum (1:18/200.0)
  Kommentar till text 25344 av DAVE SACERDOTE (1:123/140)
Ärende: Getting goosed
======================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 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.

 DS> No one packs a shotgun. Especially one designed for waterfowl.
 DS> Them is some longass barrels.

I know about the long barrels - I inherited my grandfather's goose gun. An L.
C. Smith, side by side, 12 bore double - with 34" full choke barrels. Unwieldy
for rabbit hunting or small game or quail/pheasant. But for ducks and geese ...

I was imagining Michael as a pistolero anyway.
 
 DS> Geese are a real challenge to hunt. They're wary and intelligent,
 DS> and have to be low enough to hit. The guideline is not to bother
 DS> firing at all if you can't distinguish the eye on the white patch
 DS> of their head.

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

 DS> I was thinking more on the lines of wild geese, but yeah, you're
 DS> right about that.

Never hunted geese for the pot. That's more in MLoo's line of grub, being very
fatty and very dark meat. I like dark meat chicken and turkey, even most ways
to fix duck. Just never did get to liking goose.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Smoked Goose Breast w/Pear Salad
 Categories: Tv-food, Salads, Game, Fruits
      Yield: 4 Servings
 
    1/2    Smoked goose breast; fat
           - intact, about 3/4 lbs
      2 md Cornice pears; perfectly
           - ripe
      2 bn Arugula; trimmed, washed,
           - spun dry
           Zest & juice of 1 lemon
      6 tb Extra virgin olive oil
           Black pepper & salt
 
  Recipe courtesy Mario Batali

  Slice goose breast on bias very thin and pound lightly
  between oiled waxed paper. Lay 6 or 7 slices on each of 4
  plates and set aside.
  
  Preheat oven to 350 degrees F.
  
  Core and slice the pears 1/16" thick. Toss in bowl with
  arugula, lemon juice and olive oil. Season with salt and
  lots of pepper. Place plates in oven for 20 seconds, until
  just warm and remove. Divide salad over each, garnish with
  zest and more cracked black pepper and serve.
  
  Yield: 4 servings
  
  FROM: Molto Mario Cooking Show - TV Food Network
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Ignorance & inconsideration are the two great causes of the ruin of mankind
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