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From the 1600's...A larded goose

I love food history and always do a goose for Christmas...

I found an old prep (sorry no link, in an actual book kids) for a larded goose.

You add additional pork fat layered into the goos meat. Sounds like a delicious heart attack.

by Anonymousreply 5612/27/2012

Christmas is coming, the goose is getting fat

by Anonymousreply 112/23/2012

Please to put a penny in the eldergay's hat...

by Anonymousreply 212/23/2012

I went to the supermarket for our family's Christmas turkey and discovered all of them were 13 lbs or less. I wanted a 20 pounder so was disappointed, and then saw the geese and thought maybe that would be a fun alternative.

$85.00 for a 12 pound goose?

I returned to the turkeys, picked out one that was $20.00 and left for checkout.

As an aside, I recall it was only a couple years ago that stores were giving away free turkeys when you bought all the fixins...

Anyway, the larded goose sounds delicious, and worth all the extra fat. At least it is real fat and not concocted in some lab.

by Anonymousreply 312/23/2012

Please FOR THE LOVE OF GOD, learn the difference between plural and possessive before you use an apostrophe.

You mean 1600s... a collection of years, more than one.

1600's would mean the year 1600 owned something and you are going to tell us what it is.


by Anonymousreply 412/23/2012

I just got a 14 lb goose slightly under 50. Your store is really expensive.

by Anonymousreply 512/23/2012

Please FOR THE LOVE OF GOD, will someone goose (4)????

by Anonymousreply 612/23/2012

I laugh at asshole's like r4 who think theyre so freaking smart to tear there hare out whenever theres a mispunctuation or mispeling. I hope he pull's his fingernails' out over this one.

by Anonymousreply 712/23/2012

1600's, owned or belonging to a decade. Get the fuck over it.

by Anonymousreply 812/23/2012

Thank you. Lynn Truss.

by Anonymousreply 912/23/2012

Despise the grammar nazi all you want for being a grammar nazi, but don't try to pretend that he's not right, R8.

by Anonymousreply 1012/23/2012

R8, learn from the cunts here on Data Lounge and disseminate it for the twatlings in the real world.

You're allowed to be bitter, just learn the lesson. Simple.

by Anonymousreply 1112/23/2012

{quote]At least it is real fat and not concocted in some lab.

It is if you have a source for naturally rendered pork fat, or plan on rendering your own. Commercial lard is a hydrogenated franken-fat, invented in a lab, so that it's shelf-stable.

by Anonymousreply 1212/23/2012

Oh Sad! R12

by Anonymousreply 1312/23/2012

because goose isn't fatty enough?

by Anonymousreply 1412/23/2012

R14 my guess is that they were serving wild goose back then which would have fat, but not as much as we are used to.

by Anonymousreply 1512/23/2012

It's a thinner fat, R14. Pig lard would add a bass note.

Here's an article on chubby monks who ate 6,000 calories a day:

by Anonymousreply 1612/23/2012

Bread soaked in lard does sound good.

by Anonymousreply 1712/23/2012

They were the Americans of the monastery.

by Anonymousreply 1812/23/2012

Is the goose sero sorted, OP?

by Anonymousreply 1912/23/2012

One does not fuck the goose.

by Anonymousreply 2012/23/2012


by Anonymousreply 2112/23/2012

I have never had goose, and at that price I will probably never try it. Would someone describe what it is like. I eat chicken, although it is a long way from my favorite meat. I will eat Turkey if it is prepared and served to me, but I don't like it very much. I have tried duck, pheasant, cornish game hen, dove, and quail, and I hate all of it. I can not eat any of that even to avoid offending host or hostess.

by Anonymousreply 2212/23/2012

Do they make Goofu?

by Anonymousreply 2312/23/2012

Grandmother cooked a goose for a Christmas Eve dinner years ago. A tad greasy, if I recall correctly. She was a wonderful cook, famous for her rum balls and old fashioneds. Father once put brains in our scrambled eggs and didn't tell us until we started gagging on them. I bought him tinned octopus tentacles one Christmas at Normandy Lane in the old City of Paris. He liked stuff like that, did dear old dad.

by Anonymousreply 2412/23/2012

OP, How large were the portions way back then, and how often did you actually eat meat, other than bones in soup?

by Anonymousreply 2512/23/2012

I've always wanted to try goose but my mother refused to cook anything she didn't personally like (duck, goose, lamb). She said goose was really greasy. I've since tried duck a few times, which I really liked. What's goose like? Is it anything at all like duck?

OT slightly, had Thanksgiving at a friend's house one year and her brother made a TurDuckEn. That was kind of weird.

by Anonymousreply 2612/23/2012

I despise geese and would happily eat one.

by Anonymousreply 2712/23/2012

Geese and grease rhyme for a reason. I cooked one one year, and the gamey, greasy smell while it was roasting made me gag. The flavor was better than the smell, but I've never wanted to cook another one.

by Anonymousreply 2812/23/2012

I've seen Prudhomme on PBS making his Turducken, and it is just a ridiculous creation. I think he might have been the one to create blackened redfish, and that is good, but not this. He could roast all three of those birds separately and the skin could get crisp.

by Anonymousreply 2912/23/2012

R4, ordinarily I would throw you a kiss (and snort at an ass like R7 who doesn't understand - or care, as is the wont of the truly ignorant - about such things, and can only dribble a sad pile of unclever off-topic nonsense.

But your pique is misplaced. The use of an apostrophe for decades or other "collections of years" is a traditional form countenanced by numerous style guides. I don't use it, but I know not to embarrass myself having a hissy fit over something that still is considered an acceptable alternative among the literate.

Perhaps the overwhelming ignorance of posters here has just become too much for you. That would be understandable.

by Anonymousreply 3012/23/2012

[quote]I eat chicken, although it is a long way from my favorite meat. I have tried ... cornish game hen ... and I hate ... it.

R22, cornish game hen IS chicken. Tiny, mild flavored chicken. If you eat chicken, but can't stomach cornish game hens, the problem isn't what kind of meat it is. You have other psychological food issues.

by Anonymousreply 3112/23/2012

I know that Cornish game hen is a particular breed of chicken, R31, but I don't like the taste of it, and this is not a "psychological food issue". The ones which you have eaten might have been "mild flavored", but I have tried it twice, and both times it seemed to have a strong flavor it me.

by Anonymousreply 3212/23/2012

R22, what is your favorite meat, may I ask?

by Anonymousreply 3312/23/2012


by Anonymousreply 3412/23/2012

Every cornish game hen of the many I've tasted had a very mild chicken flavor. More mild than some regular chickens I've had. This is why I think your issue was physiological, R32. But maybe there have been a couple of gamey cornish hens bred, and maybe you got them both. In any case, no offense meant.

by Anonymousreply 3512/23/2012

My favorite meat is rib-eye steak, but I like every other cut of beef also. I like pork almost as much as beef. I like domestic rabbit, but not game rabbit. I do like squirrel and venison.

by Anonymousreply 3612/23/2012

Roasted Goose is fucking delicious.

by Anonymousreply 3712/23/2012

Medieval Christmas diner...

by Anonymousreply 3812/24/2012

Goose can be greasy, thus it is important to render the fat and save it for cooking potatoes later...

by Anonymousreply 3912/24/2012

We're having Cornish Games Hens for New Years.

by Anonymousreply 4012/24/2012

Why is goose so damn expensive? It is much cheaper in Europe. I would think with all of the Canadian geese we have here in the northeast, goose would be dirt cheap.

by Anonymousreply 4112/24/2012

R41 It is not a lack of geese that drives the price it is the stores themselves.

The mark up is HUGE. I have purchased directly from a farmer for under 2 a lb. At Citarella the price is 6.99 a lb.

by Anonymousreply 4212/24/2012

R42 is very wise.

I can now buy rabbit from China at my local grocer (9.00 per rabbit). I can also buy duck(14.99 average) and goose (?).

The demand isn't there, however, because everyone views it as a greasy unhealthy mess.

Growing up, we raised a few geese. The eggs had to be thinned with chicken eggs because they were so rich.

by Anonymousreply 4312/24/2012

R43 make a carbonara with that rich egg....or a duck egg. Vastly better than that with the humble chicken because it is so rich.

by Anonymousreply 4412/24/2012

Huh -- imagine goose egg eggnog

by Anonymousreply 4512/24/2012

My favorite meat is a nice 10" black COCK

by Anonymousreply 4612/24/2012

So who dined on goose yesterday?

by Anonymousreply 4712/26/2012

More traditional than turkey.

by Anonymousreply 4812/26/2012

Larded Goose may be old but Julia Child did it in modern times using a "larding needle". You'd insert the lard into a hollowed out spear and run it through the bird. The needle would come out leaving the lard inside. I thinbk there's a recipe in The French Chef.

by Anonymousreply 4912/26/2012

Anyone ever try canned whole chicken?

by Anonymousreply 5012/26/2012

Yes...I actually did have one of those.

An old auntie served it to me. Fortunately she warmed it first.

by Anonymousreply 5112/26/2012

I hope she washed it, as well.

by Anonymousreply 5212/26/2012

Canned whole chicken?

by Anonymousreply 5312/26/2012

Some of my relatives were poverty stricken during the 1960s, and they got USDA surplus commodities from the government. The whole canned chickens were included in that.

by Anonymousreply 5412/26/2012

My father had a canned food fetish. He would buy a bunch of stuff that no one ever wanted to eat. Corned mutton anyone? Anyway, we always had a couple of these canned whole chickens around. Very occasionally my mother was desperate enough to get dinner on the table when she got home late from work that she actually opened one and slopped it onto our plates.

It tasted like you'd expect. Like other canned meats. Like the can.

by Anonymousreply 5512/26/2012

[quote]Larded Goose may be old but Julia Child did it in modern times using a "larding needle". You'd insert the lard into a hollowed out spear and run it through the bird. The needle would come out leaving the lard inside. I thinbk there's a recipe in The French Chef.

Larding meat is a fun trick, and getting the hang of the needles is well worth it if one has plenty of time but little money.

by Anonymousreply 5612/27/2012
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