Okanagancook

Thank you both...planned for the 20th...cancelled after waitin 4.5 hours...done on 24.

Well this Christmas was certainly different than any other. We travelled to Vancouver where I had major surgery on the 24th...all good now. So my Christmas dinner a tray of ‘full fluids’ from the hospital kitchen. My DH was staying in a very close by hotel. Pretty well all local eateries were closed on the 25 th...even Tim Hortons...and DH did not plan ahead like purchasing a sandwich on the 24th. ...it could have been put in the room fridge. Shoppers Drugmart across the street was open and the had a couple of ‘food’ isles....guess what he chose?.............a can of sardines in spring water and a cup of soup which had noodles.😲 All good, he had Bourbon in the room.🥰

Phew! DH must be exhausted especially if it wasn’t delivered!🤪 However, looks like he did a good job.

Use when preparing your next lamb stew.

@&roidthe meat looks stunning! Great job.

I would pre-salt as per your usual. Poach in just enough water to cover...stick a thermapen in the chunks, very gentle simmer, turn off heat and cover pot when they are 5 degrees from your done point. Leave the meat in the liquid...it will reaborb some of the salt and keep it nice and moist. Add the whole lot to your main dish when it is ready to serve...may need to apply some heat and adjust salt.

When we have our annual whole pig roast we use the salt for the crackling and the loin/belly meat that guests pull off as the pig roasts...lots of it...makes the beer go down better😀

I’ve cooked a goose this way..legs and breast cooked separately. I boned out the breasts and cooked them on stove top like a duck breast.....a little pink. I served the breast as an appetizer and the legs were sauced and served as the main. good luck

Goose breast = duck breast,

I have cooked domestic goose breasts using T Keller’s duck breast technique with great success. The meat was tender...but that doesn’t mean much. Let us know how it all turns out.

Or you could use those little brushes one sticks between teeth...easy to find at the drug store.😊

Maybe contact the manufacturer for their recommendations.

I'm speechless.

Very impressive. Thank you.

Were you swigging on a goblet of wine while cooking your meat? Argh Billy. Looks like a good way to save on fuel costs too.😁

Very cool. Keep the documentation coming!

I will add my thanks for entertaining us over the course of the ‘hunt’. I hope Chum got some nice fresh ground meat too!

There is another thread on this topic but I am unsure about how to reference it so just do a search. Meanwhile these videos show you what the texture is of various times and temps...your preference. One thing I have found about ribs...it really depends on the quality of the meat. Get the best quality you can. https://www.youtube.com/user/chefsteps/search?query=short+ribs

As It happens, again, I made said five hour duck two nights ago....fail. Maybe it was my duck but the skin never really got crispy (fat was rendered though) and the meat got dried out. 😫 Don't know what I did. Followed instructions faithfully. How did yours turn out?

I love old houses like yours....just a comfy place to be. Bribery is a powerful tool! Our Kerries were not allowed into the dining ‘area’...no separate room. They were so good at sitting just on the border with their heads up sniffing what they were missing. They did not get fed from any table and rarely got human food...as it should be. BUT, we had friends who would encourage them over to them at the table for a pat...🤬

Now that is a beautiful platter of food! And, yes the dinning room is to die for. Your dinning room table is also lovely...nice and wide (like ours) which excellent when serving platters of food such as you made leaving lots of room for glasses, etc. Is Henry allowed in the dining room?.....you can reply in the “other thread” so we don’t get off track.

I made this about 10 years ago and have note "excellent sauce" on the recipe: https://www.epicurious.com/recipes/food/views/roast-goose-with-oranges-and-madeira-966 or you could make a port sauce. I don't SV duck breasts so can't advise but they should be similar to the way you do duck. Your sides sounds great...maybe some braised leeks too or a salad as this will be pretty rich. Nice price, I might add.

You’re kill’in me! Wow, everything looks so delicious. Sous vide is such a great treatment for octopus. A local restaurants has it grilled a bit after sous vide also served with a lemon and oil.

Your DH is very skilled with his knife work and knowing his way around the inside of a deer! Your pizzas look very inviting as did the salad. Thank you for doing the blog....I always enjoy it. cheers

It will reheat them nicely.