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The Clubhouse Bar
Christmas 2009
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<blockquote data-quote="shtove" data-source="post: 295062"><p>I've had turkey that's not dry, but not often - it's the exception. And the taste is ... pffff ... chicken much better.</p><p></p><p>Goose is gamey - rich, with a fairly strong taste. Eat it with Brussel sprouts, add a few beers, a few glasses of wine ... the gas blows the roof off the house. Not everyone likes it, so we mix it up with turkey and ham. </p><p></p><p>Screw it. I will eat anything and finish what's left over.</p><p></p><p>Good tip for roast potatoes: Peel them and boil for 10 minutes. Drain, then shake them in a dry pot with pepper & salt & semolina so they get rough around the edges. Then roll them in some warm goose/duck fat. Place them on a rack in the oven ABOVE your main roast dish - cook for 45 mins, turning once. They get roasted in the air, instead of in the grease. Crisp on the outside, creamy inside.</p></blockquote><p></p>
[QUOTE="shtove, post: 295062"] I've had turkey that's not dry, but not often - it's the exception. And the taste is ... pffff ... chicken much better. Goose is gamey - rich, with a fairly strong taste. Eat it with Brussel sprouts, add a few beers, a few glasses of wine ... the gas blows the roof off the house. Not everyone likes it, so we mix it up with turkey and ham. Screw it. I will eat anything and finish what's left over. Good tip for roast potatoes: Peel them and boil for 10 minutes. Drain, then shake them in a dry pot with pepper & salt & semolina so they get rough around the edges. Then roll them in some warm goose/duck fat. Place them on a rack in the oven ABOVE your main roast dish - cook for 45 mins, turning once. They get roasted in the air, instead of in the grease. Crisp on the outside, creamy inside. [/QUOTE]
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The Clubhouse Bar
Christmas 2009
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