Christmas Luncheon with Goose

[Anonymous]

Anonymous wrote:Yuk. My mother served goose on holidays when I was growing up. It’s disgusting - greasy and gamey.

I’ve never had it but my parents apparently tried cooking it once when they were young and still, if asked, will tell anyone about how much grease it produced while roasting. We’ve done roasted duck and that produces a ton of grease, but they insisted the goose was a whole new level and that you’d need a special pan to contain it all. Didn’t make me want to go give it a go!

[Anonymous]

I’ve never heard anything good about goose as a meal. I enjoy looking at the ones at my local lake though.

[Anonymous]

Yummy, I love goose. You can do whatever sides you want. My husband is partial to roasted brussels sprouts with bacon, potatoes and carrots, but you can do wild rice like my friend, or mashed sweet potatoes like my other friend... whatever you're in the mood for!

[Anonymous]

Wow, the ignorant comments about goose are beyond the pale. Are these all Americans who know nothing but shrinked-wrapped chicken, turkey, pork and beef from chain supermarkets?

Plenty of people eat goose, duck, pheasant, cornish hen, capon, partridge, pigeon... not to mention boar, venison, fox, rabbit and various other meats.

I'm French and I think the best poultry to serve is capon: it's easy and keeps its moisture well. But I've had all the birds I listed above. I remember a breast of wild pigeon I was served in a rural part of France, and it was DELICIOUS. It wasn't a sky rat like you see in NYC or Paris, it was a healthy, well-fed bird, akin to red meat, great for winter with a rich gravy and hearty red wine.

Come on. Get out of your food rut.

[Anonymous]

[Anonymous]

Anonymous wrote:

Wow, the ignorant comments about goose are beyond the pale. Are these all Americans who know nothing but shrinked-wrapped chicken, turkey, pork and beef from chain supermarkets?

Plenty of people eat goose, duck, pheasant, cornish hen, capon, partridge, pigeon... not to mention boar, venison, fox, rabbit and various other meats.

I'm French and I think the best poultry to serve is capon: it's easy and keeps its moisture well. But I've had all the birds I listed above. I remember a breast of wild pigeon I was served in a rural part of France, and it was DELICIOUS. It wasn't a sky rat like you see in NYC or Paris, it was a healthy, well-fed bird, akin to red meat, great for winter with a rich gravy and hearty red wine.

Come on. Get out of your food rut.

Nobody cares that you are French.

[Anonymous]

Anonymous wrote:In How to Cook Everything, Mark Bittman suggests:

Wild greens salad
Roast Goose
Bread stuffing with mushrooms
Pureed turnips
Baked pumpkin slices
Roasted chestnuts
Lemon, orange, or grand marnier souffle
Egg nog

Thanks! We're going to go with:
Gougeres
Silver Palate Cookbook's scalloped oysters
Wild rice and chestnut stuffing
Butternut squash soup
Roasted potayes and parsnips
Garlic green beans
Chocolate souffle
Egg nog

[Anonymous]

I would serve with goose-fat roasted potatoes and a vinegary spiced red cabbage to cut through the fattyness.

[Anonymous]

Anonymous wrote:

Wow, the ignorant comments about goose are beyond the pale. Are these all Americans who know nothing but shrinked-wrapped chicken, turkey, pork and beef from chain supermarkets?

Plenty of people eat goose, duck, pheasant, cornish hen, capon, partridge, pigeon... not to mention boar, venison, fox, rabbit and various other meats.

I'm French and I think the best poultry to serve is capon: it's easy and keeps its moisture well. But I've had all the birds I listed above. I remember a breast of wild pigeon I was served in a rural part of France, and it was DELICIOUS. It wasn't a sky rat like you see in NYC or Paris, it was a healthy, well-fed bird, akin to red meat, great for winter with a rich gravy and hearty red wine.

Come on. Get out of your food rut.

Being served diverse birds to eat in France is a lot different than cooking them in your DCUM kitchen.

[Anonymous]

Anonymous wrote:

Wow, the ignorant comments about goose are beyond the pale. Are these all Americans who know nothing but shrinked-wrapped chicken, turkey, pork and beef from chain supermarkets?

Plenty of people eat goose, duck, pheasant, cornish hen, capon, partridge, pigeon... not to mention boar, venison, fox, rabbit and various other meats.

I'm French and I think the best poultry to serve is capon: it's easy and keeps its moisture well. But I've had all the birds I listed above. I remember a breast of wild pigeon I was served in a rural part of France, and it was DELICIOUS. It wasn't a sky rat like you see in NYC or Paris, it was a healthy, well-fed bird, akin to red meat, great for winter with a rich gravy and hearty red wine.

Come on. Get out of your food rut.

Acting baffled that Americans buy meat and poultry at the grocery store is not the flex you think it is.

[Anonymous]

Do people still use the word luncheon?

At any rate, goose is very rich. So bear that in mind; you will want at least a couple of bright fresh sides to balance some of that fattiness out. I would probably make a kale salad with some kind of citrus.

[Anonymous]

Anonymous wrote:The Joy of Cooking suggests the following for "formal" Christmas dinner:

Goose stuffed with sweet potatoes and apple
Turnip cups filled with peas
Corn zephyrs (a kind of corn puff/muffin)
Cherry pie

But you might substitute fig pudding for the cherry pie.

This is perfect.

For the palates wandering around in 1967.

[Anonymous]

Anonymous wrote:In How to Cook Everything, Mark Bittman suggests:

Wild greens salad
Roast Goose
Bread stuffing with mushrooms
Pureed turnips
Baked pumpkin slices
Roasted chestnuts
Lemon, orange, or grand marnier souffle
Egg nog

This is pretty good.

[Anonymous]

Anonymous wrote:

Anonymous wrote:In How to Cook Everything, Mark Bittman suggests:

Wild greens salad
Roast Goose
Bread stuffing with mushrooms
Pureed turnips
Baked pumpkin slices
Roasted chestnuts
Lemon, orange, or grand marnier souffle
Egg nog

Thanks! We're going to go with:
Gougeres
Silver Palate Cookbook's scalloped oysters
Wild rice and chestnut stuffing
Butternut squash soup
Roasted potayes and parsnips
Garlic green beans
Chocolate souffle
Egg nog

Ok.

But I can almost guarantee you are going to regret the goose. Live and learn, I guess.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Wow, the ignorant comments about goose are beyond the pale. Are these all Americans who know nothing but shrinked-wrapped chicken, turkey, pork and beef from chain supermarkets?

Plenty of people eat goose, duck, pheasant, cornish hen, capon, partridge, pigeon... not to mention boar, venison, fox, rabbit and various other meats.

I'm French and I think the best poultry to serve is capon: it's easy and keeps its moisture well. But I've had all the birds I listed above. I remember a breast of wild pigeon I was served in a rural part of France, and it was DELICIOUS. It wasn't a sky rat like you see in NYC or Paris, it was a healthy, well-fed bird, akin to red meat, great for winter with a rich gravy and hearty red wine.

Come on. Get out of your food rut.

Mais non, je ne comprends pas…qu’est que ce…what ees thees “flex” of which you speak?

Acting baffled that Americans buy meat and poultry at the grocery store is not the flex you think it is.