Discussion on living for a better and more responsible future
We have goose at Christmas and there isn't as much meat as a turkey, all I am ever left with are the bones, well picked. As it is fatty you can get the skin all crispy and that gets eaten plus you are left with lots of fat which is excellent for cooking. An egg fried in goose fat is like no other.
Steve - I cant be bothered to discuss it with him. He was the type of man who thinks all women are beneath him, and there to cook, clean etc. For once I kept my mouth shut, and he kept contradicting himself, which was fun. It didnt help that he had a hearing loss, and told me he usually wears an aid, but hadnt put it in!
I went to see him to see what sort of rescued dog would suit his family as he had applied to adopt one. It was an interesting visit, well my dog enjoyed himself Always wondered what this estate was like!
You meet all sorts, I guess.
Neutered pets are happy pets! Please spay or neuter your pets. There are thousands in rescue waiting for loving homes, and not enough people to take them on.
Personally i've never had goose before - the boyfriend has and he does the cooking so i'm sure it will be good! We just didn't like the idea of raising turkeys due to issues with them, chickens and blackhead so went for the geese instead.
What a shame we cant have `tasteyvision` or `smellyvision` then we could decide from all the `so easy` demos, if it really was what we fancied or not. They make it look so easy and attractive, but you can never tell if its to your taste or not.
I`m not a teacher for nothing, you know!! If I was clever, I`d be dangerous.
We always had ox tongue as a treat for xmas.
As far as I remember you cook it a bit like a large ham.
First you need to check that the small bones are removed from the end.
Then boil with bay leaves and thyme etc. and just covered with water. Time will depend on size. After it is cooked, peel off the skin as soon as cool enough to handle. Then roll the meat as tight as possible, pack into a bowl that holds it tight and weigh down a plate on top with tins (beans or such like). Leave to set overnight in the fridge. Or a cold place if too big. Then slice and enjoy - fabulous cold meat
Quand je serai vieille je vais vivre en France
Sunny Clucker, she came, she saw, she moved on!
Try this Orfy.
Tongue needs to be pickled to be any good.
1 tbsp allspice
1.5 pints water
12oz sea salt
8 oz brown sugar, honey or treacle.
Boil for 5 mins, remove allspice and allow to cool.
Prick the tongue all over with a skewer and place in a cool place for 7 days covered with the pickle. Weigh the tongue down so it stays submerged
Once done, boil as for ham, remove skin, bones and fatty//gristley bits, roll and press covered with reduced cooking liquid. Bloomin’ lovely!!
My bottom garden's like Narnia without the mothballs. I go to pick beans for 5 minutes and when I come out hours have passed!
"Power to the People!" - Wolfie Smith
Heard on the radio yeserday a 20 year old driver who killed an 18 year old lad who was walking home, and who admitted drink driving got banned from driving for 16 months and ordered to pay £500 costs. what price a life compared with the passport thing?
Missing my little friend Sunny Clucker
I've since found out you can get beef cheeks but because they are classed as offal butchers are not allowed to process them and have to buy them prepacked.
Have found a local distributor and butchers suppliers that can supply them.
It amazes me how they don't sell cow's..........
It's either beef or ox.
Never cow's tail, tongue, cheek or what ever.
I've not seen too many oxes in the Cheshire country side.
I shall have to think up a recipe for them, Pork and mushroom, Pork and kidney perhaps. Perhaps something with an oriental twist. Cheers Orfster for the tip.
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