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Reply to "Christmas Luncheon with Goose"
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[quote=Anonymous][quote=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. [/quote] Nobody cares that you are French. [/quote]
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