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Old 11-22-2007, 05:22 PM
 
Location: Piedmont NC
4,597 posts, read 7,138,704 times
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Sounds yummy. Glad you Guys were the guinea pigs, however. I think I'd like to try the turdunken -- thanks for the review, and for the head's up on the spices. I wonder if that is the only way you can get one?

Now, if I could find someone who has experience with cooking a Christmas goose?

We went to the Radisson for Thanksgiving dinner, and it was an A+. My husband and I thought the meal, and the service, was great. Plenty of choices, and all of the Thanksgiving fare -- well, no oyster dressing, but I have found it is something you either like or you don't.

Great choices, and delicious.
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Old 11-22-2007, 05:43 PM
 
Location: Wake Forest
3,124 posts, read 8,552,351 times
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Quote:
Originally Posted by RDSLOTS View Post
Sounds yummy. Glad you Guys were the guinea pigs, however. I think I'd like to try the turdunken -- thanks for the review, and for the head's up on the spices. I wonder if that is the only way you can get one?

Now, if I could find someone who has experience with cooking a Christmas goose?

We went to the Radisson for Thanksgiving dinner, and it was an A+. My husband and I thought the meal, and the service, was great. Plenty of choices, and all of the Thanksgiving fare -- well, no oyster dressing, but I have found it is something you either like or you don't.

Great choices, and delicious.
I don't know...it is a Cajun food...so spices are a given...but if you assembled your own, you could spice it to what you wanted.

As I said, they were quite mild on the actual meat, it was only when I reduced the drippings for the gravy that they perked up a bit...they still were not even close to mouth burning hot...just a bit spicier then your normal gravy. (I deglazed with red wine (some pinot noir I had in the fridge....lol...drinking the last glass now!) and made the roux a khaki color. My daughter helped stir it....I told her I was going for a roux darker then her light khaki pants, but not as dark as her dark khakis. You have to go with description your audience can relate to!)

A goose is pretty easy to roast....much like any other poultry...but again, goose tends to be a bit oily compared to some other poultry. Always roast on a rack so it can drain and some folks like a more acid basting liquid for goose (and duck) compared to chicken and turkey, that can use a some added oils at times.
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Old 11-23-2007, 08:42 AM
 
Location: Piedmont NC
4,597 posts, read 7,138,704 times
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Wonder how difficult it would be to assemble your own turdunken? I don't think it, the already assembled one, would be too spicy, even with the seasonings, but it is nice to know ahead-of-time, so you can plan the gravy, menu, etc. I am sure that was a bit of a surprise for you.

I miss having my daughter help in the kitchen like that. She didn't even make it home this Thanksgiving -- the college had some classes scheduled for today? and she had been asked to work at the little coffee shop this afternoon.

Sounds like you had a nice day, Desdemona. Thanks for the tips.

I think it'd be fun to do a Christmas goose, at least just once, although my husband has already said it's too greasy to suit him. Duck is too, but I've had some duck I found quite tasty and not too greasy, so maybe? I just recall Tiny Tim's excitement over the Christmas goose, and the expression, something along the lines of "bringing home the fatted goose?"
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