Re: Goose
  By: Janis Kracht to Dale Shipp on Sun Jul 12 2015 12:53 am

 JK> Hi Dale,

 >> OTOH, although I have never had goose, I had heard that one of its
 >> features was that it had a high fat content -- something you are as
 >> fond of as protein content.  :-}}

 JK> And lots of bones... I found it a PITA to get the meat off a goose.
 JK> Perhaps I didn't have a classic "fat goose"... but it was in the poultry
 JK> bin.. so I tried it. blah.

For us, it is a duck tomorrow. We make one about every 3 months and frankly,
for the fat that gets used in so many other dishes.

Goose I find is bland and fatty with no special charm.

Meantime, I made up 4 freezable lunches for next week and have a batch of
french bread in the bread machine.

1 1/3 c water
4 c spoon fluffed flour
1 ts salt
1 1/2 ts yeast
1 whole egg

This got added about 2 ts oregano and 1 ts ground thyme

Set to dough and in 1.5 hours, shape to rolls on a greased pan and let rise
about 1 hour (can be a bit more) then preheat oven to 400F and bake about 17
minutes.

  xxcarol
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