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  1. #51
    punk douche bag
    ChiangMai noon's Avatar
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    How do you cook your goose Takeovers?
    We've got 3 x 5kg local on order and it'll be the first time I've done them for Xmas.

  2. #52
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    Quote Originally Posted by ChiangMai noon
    How do you cook your goose Takeovers?
    3 geese? Wow. My oven can handle just one. I don't know how you will do that.

    The goose stuffed with two peeled apples. In the oven on a grate for about 3-4 hours at ~ 180C. Below it a fat pan that catches the juices and fat dripping off. Always keep some water in the pan so the juices don't get burned. They are the base for the sauce. Brush the goose occasionally with salted water and its own fat. An hour before it is done add some tomato and carrot, cut into pieces into the pan. It adds to the sauce. Near the end add grill function and turn the goose so it gets brown and crispy more evenly.

    My oven can add steam. It helps a lot with better brown and crispy skin and makes the meat more juicy. But most people don't have that function and it works without it too.

    When finished, pour the fat out from the pan. It is a lot, really. Add some stock and use a blender for a very good smooth sauce.
    "don't attribute to malice what can be adequately explained by incompetence"

  3. #53
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    Sounds delicious enjoy .Used to have goose every year as a kid.

    I love geese used to have 29 used as guards great meat great fun and lots of good eating if you buy local organic.
    I had so much goose n duck in France I cannot face it any more.I still like the duck pate

    Here in Land of Slime not sure I trust any fowl from industrial source,best see your bird the symtoms of smegs disease in the linky


    http://www.thepoultrysite.com/diseas...d-worms-geese/

    Of course most flesh has hazard if improperly stored butchered and yet salad,tofu plaa ra are also tricky like many here a diet of grog and stir fries seems the way to go
    I used to have a job at a calendar factory.
    I got the sack because
    I took a couple of days off.

  4. #54
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    $100 for a butterball turkey in Laos, if you can find one, and hard to get in nongkhai or udon this year, I'll be having seafood on the beach in danang this xmas

  5. #55
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    Quote Originally Posted by david44
    The Thais are happy to sup and eat for any excuse
    True that, just hope it doesn't become anymore than that they have more than their fair share of religious wankery to keep them dazed & confused.

    I

  6. #56
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    I'll probably have some fried rice or green curry in a roadside cafe.

  7. #57
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    Quote Originally Posted by Takeovers
    When finished, pour the fat out from the pan. It is a lot, really.
    Don't throw it away! Put it into a bowl and let it cool before putting in the fridge. This is the best fat to use for roast potatoes, carrots and etc. Good enough to use as dripping!

  8. #58
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    Quote Originally Posted by Troy View Post
    Quote Originally Posted by Takeovers
    When finished, pour the fat out from the pan. It is a lot, really.
    Don't throw it away! Put it into a bowl and let it cool before putting in the fridge. This is the best fat to use for roast potatoes, carrots and etc. Good enough to use as dripping!



    I don't. Actually I have an order of 4kg geese fat ready to collect on wednesday. It is available only around christmas so I order for a full year. It is hard to find but there is one place where I can get it. The same vendor for over 40 years now. Though they have changed from a cheap street market stall to expensive fresh food specialities vendor.

  9. #59
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    ChiangMai noon's Avatar
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    Quote Originally Posted by Takeovers
    I don't. Actually I have an order of 4kg geese fat ready to collect on wednesday. It is available only around christmas so I order for a full year. It is hard to find but there is one place where I can get it. The same vendor for over 40 years now. Though they have changed from a cheap street market stall to expensive fresh food specialities vendor.
    If you're in LOS we'll have buckets of the stuff after the 25/12.

  10. #60
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    ^ In Chiang Mai?

    If so, I'll help you get rid of some of it.

  11. #61
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    Turkey ham and pork witb same friends every year. I bring port yorkshires and bread sauce becsuse hosts are southerners. Turkey is Malasian import. Boxing day at tbe pub seafood dressed salmon and smoked meats.

  12. #62
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    Quote Originally Posted by chassamui View Post
    Turkey ham and pork witb same friends every year. I bring port yorkshires and bread sauce becsuse hosts are southerners. Turkey is Malasian import. Boxing day at tbe pub seafood dressed salmon and smoked meats.
    When are ya returning to your real home, Chaz?

    Welcome back, btw....


  13. #63
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    Back in land of smirks six weeks now. Seasons greetings to all

  14. #64
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  15. #65
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    Hi, I hope you all had a Merry Christmas.

    The goose turned out to be delicious, crispy skin and tender juicy meat.

    On Dec. 24 we had the traditional potato salad and Wieder sausages. Funny that every year our local Super Market has a special offer. The Wiener at half the usual price, even a lot cheaper than occasional special offers, and I always have the impression it is better on that occasion too than for the rest of the year.

  16. #66
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    ChiangMai noon's Avatar
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    Our geese were shit.
    ended up as a bit of a stew.
    Thanks Nam.

  17. #67
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    X-mass dinner. No bird this year, I can't complain at all. Whish you all well and hope you enjoy yourselves.

  18. #68
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    Quote Originally Posted by fishlocker View Post
    X-mass dinner. No bird this year, I can't complain at all. Whish you all well and hope you enjoy yourselves.
    Faaark did yer cook take Lsd diluted with mescalin Before,always best to save until the Port and Brandy

    Need my sunglasses for such a vivid treat I hope that's Wasabi next to the ketchup?

  19. #69
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    Wasabi it is, love to dip the spicy homemade pork sausage in it. The catsup calms it down a bit.

    The gf made the egg rolls , the mussels are from New Zealand, and beer battered Cod.

    It was really good, kinda like a Picasso of home cooking. You have to look at it the right way. No complaints from me. It all ends up as a mash in my belly. And ends up in the ,you guessed it, septic. Happy Holidays Davey. Merry Christmas. The Fish
    Last edited by fishlocker; 27-12-2015 at 12:20 PM.

  20. #70
    I am in Jail

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    You know if you look at it right, the potatoes and gravey could be a blurter. If so what's dripping from the sausage is anyones guess. More LSD please. Magical mystery tour, Yellow submarine?

  21. #71
    I am in Jail

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    The girl with the trumpeting blurter? Oops I meant kaleidoscope eyes.

  22. #72
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    Loose meal in disguise with dire mounds,

    have the new chef cook the old one

    I cannot pebble dash your inbox until reloded

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