bleachboy
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Posts posted by bleachboy
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So I have committed to do a goose for our Christmas Eve party this year. The plan is to stuff then braise the goose a la Julia Child then (maybe) blast it under the broiler at the end to crisp up the skin.
I have never cooked a goose before, so today I did a "practice goose" -- this one was roasted in a very conventional way in the oven. The goose was a 9.6 pound "Whetstone Valley" goose that I'd gotten from Fresh Market here in Nashville. The main purposes of this goose were threefold: (1) to familiarize myself at least a bit with goose cookery, (2) to render and collect goose fat for the Christmas dishes, (3) to obtain a roasted goose carcass for making goose stock, also to be used in the Christmas dishes.
I just took the "practice goose" out of the oven, and although I haven't cut into it yet, the first thing I noticed was that there appear to be quills sticking out of it..
Is this normal? I don't want to serve quills! Should I perhaps buy a different brand next time?
(I may be asking more goose-related questions as the weeks progress...!)
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I scored reservations for early this coming Thursday night a week and a half ago, so they're obviously not entirely booked months in advance! Now I'm going to start another thread asking about cheap places to eat so I can afford to feed myself the rest of the trip (we're going to Moto, as well.)
If you're talking Thursday the 25th, I'm dining at Alinea that night as well. Look for me and say hi! I'll be at a table for 6 and I look like my avatar to the left.
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I almost always make my own ice cream -- it's infinitely superior to anything store bought.
However, I do periodically buy "Nutty Buddy" ice-cream cone things which are made by Purity Dairies (although it's probably just a knockoff, since I'm pretty sure Nestle or someone manufactures something identical).
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I prefer remoulade.
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...some stuff about imbedding sausage links in your meatloaf...
You, sir, are a fucking genius.
*tips his hat*
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Here in Nashville, anyway, if you're interested in good seafood, you need to definitely check out all the ethnic markets in your area. Chances are, one of them at least will be an excellent source for fresh seafood. I go to "K&S World Market" and they have a good selection of live seafood, which they'll butcher to order, so that I can bring home a filet that was swimming five minutes earlier.
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...Did the technique you used involve braising in milk?
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My very favorite place for stuff like that down there is Coop's on Decatur. Awesome po-boys, jamabalaya, etc, and super cheap. Great bartenders, too.
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I'm down for a cookoff! However, my ribs are nowhere near as perfect as my brisket/pulled pork, so I might lose. (My ribs are pretty freakin' good, though!)
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Citysearch is bunk. A (slightly) better poll is the Nashville Scene poll. Even more interesting are the Nashville Scene Writers' choice awards.
Actually, the best BBQ in Nashville is Judge Bean's. It has some interesting menu items, but it's Texas-style BBQ so it's not a pulled pork paradise. For the best pulled pork (and, heck, the best brisket and ribs) in Nashville, come over to my house.
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I will be in Chicago the last week in August and very much wanted to have dinner at either Frontera or Topolobampo. (I'd love to go to Charlie Trotter's but I'm traveling with some beer and burger friends). Thanks for this thread so I have an up to date view of what to expect from Topolobampo. I have read some pretty horrible reviews on the net about Frontera so I will not try them.
Actually, I thought Frontera was pretty damn good the time I ate there. I even went back two days later to eat there again, but it was closed.
However, if you wanted to do Trotter's you should probably do Topolobampo, since they have tasting menus and stuff and it's much fancier.
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I've been told before that if you look for the jalapenos that have the thin vertical "cracks" running down the skin, that those are hotter. My personal experience tells me that this is true, but your mileage may vary.
If you really want more heat (IMO, chiles should be used for flavor and not heat, but...) use a serrano chile instead. The flavor is very similar, but it's usually considerably hotter.
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Two heads of lettuce
Another cabbage
A dozen or so cherry tomatoes
Eight regular tomatoes
Two heads of garlic
Cilantro
Basil
Two squashes
Red and green okra
Green beans
A ton of carrots
Two zinnias (inedible)
EDIT: I can't believe I forgot the carrots.
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(p.s. I just called the regular phone number and made a plain old reservation like at other restaurants. I don't see what the fuss is about. This "Ray" guy seems alright to me!)
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Don't sweat it guys, I'm in! More info after the meal, and I'll try to take pictures, too!
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If anybody has a reservation Friday, July 15 through Sunday, July 17 and has an extra seat at the table, please PM me. After reading this thread I'm dying to try the place and I'm going to be in town over those dates. I am a clean and well-mannered individual!
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p.s. Here is the aforementioned hummus recipe, but in RecipeGullet. I hope I did it right!!
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Is it really possible to overbrine the ribs?? I have them brining for about 3 hours now in the same container as my butt. I was going to brine till tomorrow and then air dry for an hour and slather with my dry rub over ight then smoke on Saturday. Should I take the ribs out of the brine now and rub 'em tomorrow?
Yes! Take them out! They are likely overseasoned already, alas, unless you're doing spare ribs. But still, take them out, rinse them, wrap them, and put them back in the fridge.
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Here's the "hummus" my wife makes periodically for parties. No, it's obviously not really hummus, but it's very good indeed:
Sista's Hummus
1 15 ounce can chickpeas, rinsed and drained
1 15 ounce can black beans, rinsed and drained
½ cup tahini
4 tablespoons lemon juice
2 tablespoons olive oil
2-3 tablespoons chipotle chilies in adobo
3 cloves of garlic, chopped
1½ teaspoons cumin
1 little jar of chopped green chilies
Water to thin to desired consistency
1. Put it all in the food processor and blend well.
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Sista's Hummus
No, it's not really hummus. It's very much like hummus, though, and is indeed a delicious bean dip. I promise. This recipe always disappears quickly at parties. Really great with toasted pita pieces as a dipping vehicle.
- 1 15 ounce can chickpeas, rinsed and drained
- 1 15 ounce can black beans, rinsed and drained
- 1/2 c tahini
- 4 T lemon juice
- 2 T olive oil
- 2 T chipotle chilies in adobo
- 3 cloves of garlic, chopped
- 1-1/2 tsp cumin
- 1 little jar of chopped green chilies
Put it all in the food processor and blend well. Add water, if necessary, to reach the desired consistency.
Keywords: Appetizer, Beans, Food Processor, Vegan, Snack, Healthy Choices, Vegetarian, Dip, Easy, Mediterranean
( RG1337 )
- 1 15 ounce can chickpeas, rinsed and drained
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Sista's Hummus
No, it's not really hummus. It's very much like hummus, though, and is indeed a delicious bean dip. I promise. This recipe always disappears quickly at parties. Really great with toasted pita pieces as a dipping vehicle.
- 1 15 ounce can chickpeas, rinsed and drained
- 1 15 ounce can black beans, rinsed and drained
- 1/2 c tahini
- 4 T lemon juice
- 2 T olive oil
- 2 T chipotle chilies in adobo
- 3 cloves of garlic, chopped
- 1-1/2 tsp cumin
- 1 little jar of chopped green chilies
Put it all in the food processor and blend well. Add water, if necessary, to reach the desired consistency.
Keywords: Appetizer, Beans, Food Processor, Vegan, Snack, Healthy Choices, Vegetarian, Dip, Easy, Mediterranean
( RG1337 )
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1
- 1 15 ounce can chickpeas, rinsed and drained
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*wipes tear from eye*
God, I love eGullet. This thread cinches it.
Cooking my Goose
in Cooking
Posted
Thanks for the advice so far. After letting this practice roast goose rest for a bit, I have cut into it and the meat is really very good -- tastes like prime rib, which isn't really what I was expecting, and nearly all of the fat seems to have rendered off -- I have saved that. However, one whole breast yielded only maybe four slices of meat, so I'll probably end up supplementing the meat part with a bit of ham or something.
What are people's thoughts on the prospect of braising the actual Christmas goose versus roasting it just the way I did it this time? This meat, though not terribly juicy, is very flavorful. Perhaps brining and then roasting (which is what I do with duck, turkey, and chicken) would be the way to go?