Shelby

I'd say there was a bit more fat than what I started with. However, wild geese have significantly less fat. I couldn't really say if they taste different because I don't think I've had non-wild goose before...... Thanks for the tip on reheating. I didn't worry about it in this instance because for these legs I think you could SV them for days and they would still be good.

Thank you. I have read about that.....I took a chance, I'm sure...but it was very late at night and I was tired.

So, we had the SV wild Canadian goose legs last night for dinner. I wouldn't have thought in 10 million years I'd have EVER eaten a wild goose leg for dinner and enjoyed it. Ronnie and I couldn't stop raving about them. They were like the most tender chicken leg you've ever had (and that is a HUGE compliment for a goose leg). If only the hunters and hunting guides would start doing this. The guides would be talked about for years if they made goose taste like this. I just can't believe how good these things are. Dry brined in the "sweet" brine mentioned above over night. Rinsed. Vac packed with a good dollop of pork lard. Into the bath at 179F for 11 hours. I then took them out and threw them in the fridge. A couple hours before dinner yesterday I put them back in at 179F to heat them up again. So they went for a total of about 13 hours. I wish I could give everyone a bite. So tender. Yes. I'm a raving lunatic now. I want to shout it from the mountain tops lol.

Liuzhou, I'm craving spicy food. Your stuffed peppers look good. Franci, I always drool over your pasta. SV wild Canadian goose legs, taters, stewed tomatoes and stuffing.

I'm only in 2008 in my reading of the SV threads and I've seen smoking pork ribs before SV'ing, but not beef short ribs. Would beef short ribs be good if I threw them in the smoker for like 15 mins before SV or is that a dumb idea?

I've gone back to the very first sous vide thread started in 2004 and am reading from the beginning. Yes, it's a lot to go through. I'm doing it in-between chores etc. I'm so very glad I'm doing this--I've learned a LOT. I had no idea that sous vide cooking had been going for as long as it has. Also, I'm not feeling nearly as "intimidated" by sous vide. People were using zip locks and a pot on the stove and having great success so I figure I can do it too with my circulator I'm keeping a notebook with tips and tricks that I learn along the way and, most importantly, I'm writing down the successful temps. and times that I'm running across (paying special attention to anything NathanM posts).

I thought you were eating a Frito.

Wild turkey is tough, you are right...but with the magic of SV it would be a whole new ballgame.

Would totally work for wild duck. Yes, wild duck and wild goose breasts are very similar. We can't wait to try wild turkey SV'd.

Sure! It's basic....but it's just so unlike us to like anything with sugar in it (when done with meat) that it seems exotic to us lol. 1 C. Salt 1/2 C. Sugar 1 T. Thyme 2 T. Black pepper 1/2 t. nutmeg The original recipe called for the zest of a large orange, which I didn't have. I think adding some juniper berries would be good, too. I've done anywhere from leaving the goose overnight ...so like 18 or so hours...to four hours. If you want more of a "corned" taste, do it the longer time. I rinsed them off before putting them in the vac pack bag.

I'm impressed that he could get the nuts open without a cracker! Must have strong hands.

Hmmm...that's an interesting thought. Might have to try that next time. I suspect that it will make the meat less tender again, but I'm game to give it a go

Still playing with geese. I wonder if I'm going to wear my circulator out . Ronnie got these: I marinated these small pieces from the back of the goose in the "sweet" dry brine and SV'd them at 180F for about 8 hours. We were impressed (again). The meat was fall apart tender. You could literally put this on a nice rye and call it a corned beef sandwich. More legs are going in shortly.

No, I've said all along that they are not crunchy. If you're looking for crunch, the PC is not the way to go They are more like the regular KFC chicken.

LOL don't mess with the Chef.

Kay, you will really enjoy that Charcuterie book. I know we have

Well, first of all it was chicken hearts and gizzards but I suspect that chicken meat would be the same way. The texture was tougher on the ones we pc'd first. Edible, but tougher.

I have one that languishes in a drawer. I can't remember where I got it. Williams-Sonoma? I dunno. Anyway, we used it a few times and, like Rob said, it got totally gunked up and I think it even started on fire once lol. I think you would definitely be happier getting a chamber one.

Schwan's even comes to the tiny town that's way up in the Colorado mountains where my mom lives. I think they come once every two weeks? My mom raves about their scallops. My grandpa used to get ice cream that he really liked.

Ain't the IP great? Glad the soup was a hit. I just poached 2 eggs. 1 cup water. Steam for 3 mins. QR. Perfect. Also, I did a test last night. We were discussing earlier in this thread whether you could pressure cook meat and then fry it. I split a batch of chicken gizzards and hearts (also had some goose livers and hearts in there too) and did one batch by frying and then pressure cooking. The other I pressure cooked and then fried. These are the ones I PC'd first Then I soaked them in milk/egg mixture After this I dredged in flour (that I added Lawry's salt, garlic and pepper to) and fried. As you can see, the breading did not stick to the meat that was already pc'd. Left is the pc'd one that was then fried. Right is fried and then pc'd You can see that the middle batch is the one that I pc'd first and then fried. So, we liked the batch that was fried first and then pc'd. Also, after pc'ing a lot of the grease from frying was in the bottom of the pot, so I deemed them healthier.

Questions: Ronnie brought home beef ribs. I've been studying up. Seems the 72 hour method is the way to go? I will have some serious evaporation issues. Thus, it seems it is time to buy a cooler. Since my circulator is a clip on kind, I'm thinking to have Ronnie cut a hole in the lid of the cooler that will fit it. Do people do that? If I didn't want to wait on a cooler, I suppose I could try the saran wrap method... What does one do if their long SV time has to be interrupted? Are you just out of luck? Just my brain wondering.....

I just cannot imagine this. If I were with someone that did that I would die of embarrassment. I guess that's why he's and ex........(I kid, I kid)

I'm thinking we need a thread called "People Are Strange" 'cause I need to hear these stories.

Host's note: this topic was split from the Cost/Value of nursing a glass of water in a restaurant topic. Let the stories begin. :-D I admit, I do not get out much, but do people really go to restaurants and do this????

Years and years ago--I was like 10? So like 30 years ago when we lived in Colorado we went to the big city, stopped at McD's on the way home, and mom got some chicken McNuggets. She got SO SO sick. No bathrooms where we were for a long while. I'll never forget how miserable she was. I don't think she's ever let another McNugget cross her lips. Now the fries are another story. I agree they are GOOD.