OK, What's For Lunch or Tea Today?

I quite fancied having goose for Christmas lunch - I have never eaten it, so I thought it was about time that I tried :)

I went to put in my order at our local butcher but unfortunately there seems to be a shortage of goose. He is going to try but I have asked for a turkey crown if he can't get the goose. I am getting quite excited about getting in supplies - hunter gatherer ?
At the moment: goose or turkey crown, Suffolk dry cure bacon, pork chipolata sausages, Venison and herb sausages, smoked ham for cooking Christmas Eve

Going to look for a decent Pinot Noir to go with the lunch, pitty Marco's not about to give a recommendation (hope he's well).
Home brew plum porter, lager and "Yorkshire ale" in the log cabin - nicely chilled at the moment :)
Black Bomber cheddar on order from butcher, just want to get some Brie, Compte and possibly a Stichleton Blue.

Apart from fresh vegetables (and nuts for youngest daughters nut roast), job is almost done and stuff any lockdowns :)

Not that keen on goose. It's rather like duck, unsurprisingly, and can be a bit fatty and greasy unless 'over-roasted' to dry it out. I'd sooner eat a good chicken personally.

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Originally Posted by walpurgis

Not that keen on goose. It's rather like duck, unsurprisingly, and can be a bit fatty and greasy unless 'over-roasted' to dry it out. I'd sooner eat a good chicken personally.

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That has always put me off; but I'm in my sixties and just thought "to Hell with it" about time that I gave it a go.

Funny thing is, people always talk about turkey being too dry but Fliss has always managed to make it quite palatable :drool:

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Originally Posted by guy

That has always put me off; but I'm in my sixties and just thought "to Hell with it" about time that I gave it a go

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Well I'm in my seventies, so you can have my share! :lol:

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Originally Posted by walpurgis

Well I'm in my seventies, so you can have my share! :lol:

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I'm not even that keen on turkey - but others seem to like it and it's "tradition"!!!!

Reheat turkey sliced in stock in oven on day and it will be super tender and juicy with good flavour.
I and my mother before have been doing it this way for 70 odd years. Daughter does it now.
You can do sausage meat this way too. Steam it in a bowl for a few hrs. You'll get rid of the worst of fat, then when cold slice it up.
Certainly makes Xmas day a lot easier.

Korean BBQ beef Edamame rice.
https://uploads.tapatalk-cdn.com/202...17e80bdcdf.jpg

damn good it was

Quote:

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Originally Posted by walpurgis

Not that keen on goose. It's rather like duck, unsurprisingly, and can be a bit fatty and greasy unless 'over-roasted' to dry it out. I'd sooner eat a good chicken personally.

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Agreed - but then I'm not that keen on roast chicken either (unless it is cold and with a salad). Actually, come to think of it, having tried most game and other bird: pheasant, plover, partridge, turkey, quail, pigeon and puffin, I'd much rather eat red meat. The only exception is ostrich which I do like.

i like cold roast chicken too.

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Originally Posted by struth

Korean BBQ beef Edamame rice.
https://uploads.tapatalk-cdn.com/202...17e80bdcdf.jpg

damn good it was

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It looks it. That is much more my style - would be happy to eat that on Christmas Day. :)