Manitoulin Unravelled

[Tri2Cook]

1 hour ago, Anna N said:

Yep it is a big job and I have advisors near and far who think I should've done every step differently except for actually volunterring to cook the damn goose.

 

Funny how that happens, isn't it?

[rotuts]

Thanks

 

@Anna N

 

here is my view :

 

some time ago, indeed on eG

 

I simmered on the top of the stove some Turkey carcass etc

 

I peel off the meat and gave them, cooled to my cat.

 

a bit of Huff and Puff.

 

there is mnore to this  

 

but Ill move on :  the soup Fx on the IP,   for me , leaves  meat on the bone that has good taste

 

i like  gravy  that is '' particulate ""   i.e.  ' giblet like '

 

so that's what ive been using  

 

in your case,  maybe what's you've done makes more sense  

 

crush up what you've had     to get the most Jus pout of it

 

and foret the '' giblet 'like" gravy

 

good to think about  

Edited July 24, 2016 by rotuts (log)

[Shelby]

25 minutes ago, Anna N said:

Might turn out to be the only part of this goose worth eating!  Just pulled the breasts off and did some nibbling. Damn. Can't send out for pizza. Noticed as It stared at me from the freezer all week  that at the very bottom of its wrapping were the words "Imported from Hungary".  Nothing against Hungary but why in the name of all that's good do we need to import geese from there? I suspect this one made it there (and perhaps back) under its own power!  

Well, shoot.  I guess it's a little tough, eh?

 

I wonder if you SV'd them for a while if they would tender up?  Or, you could IP them and make goose and noodles......

[Tri2Cook]

10 minutes ago, Shelby said:

make goose and noodles......

I was already pondering the goose carcass remaining after their meal and, being a fan of the duck noodle soup I used to get at a Thai restaurant, was wondering what goose noodle soup would be like.

Edit: I initially mentioned we were thinking alike and then realized you were referring to the meal itself while I was thinking about the leftovers.

Edited July 24, 2016 by Tri2Cook (log)

[Shelby]

3 minutes ago, Tri2Cook said:

I was already pondering the goose carcass remaining after their meal and, being a fan of the duck noodle soup I used to get at a Thai restaurant, was wondering what goose noodle soup would be like.

 

I make goose and noodles at least once a winter.  It's really good.

[Kerry Beal]

 

 

 

 

Given our trials and tribulations today - it's a good thing there is booze. Eeyores's Requiem.

[Shelby]

30 minutes ago, Tri2Cook said:

I was already pondering the goose carcass remaining after their meal and, being a fan of the duck noodle soup I used to get at a Thai restaurant, was wondering what goose noodle soup would be like.

Edit: I initially mentioned we were thinking alike and then realized you were referring to the meal itself while I was thinking about the leftovers.

 

Well, we were thinking alike   I was meaning for the breasts and/or leftovers.

[Kerry Beal]

 

Some wonderful potatoes in goose grease and braised red cabbage - goose itself needs to fly back to Hungary from whence it came!

[Shelby]

Well, it sure looks good.  You could have just not said anything and we'd have never known.  

 

The gravy, the cabbage and the taters look incredible.  I now need gravy.

[Anna N]

9 minutes ago, Shelby said:

Well, it sure looks good.  You could have just not said anything and we'd have never known.  

 

The gravy, the cabbage and the taters look incredible.  I now need gravy.

The potatoes were awesome. The goose inedible. I reckon it was frozen during the Hungarian Revolution. Just to point out that if you came here for cooking lessons you are on the WRONG thread. 

[Tri2Cook]

32 minutes ago, Kerry Beal said:

 

 

 

 

Given our trials and tribulations today - it's a good thing there is booze. Eeyores's Requiem.

Ahh, the ol' salt in the wound.  

I may have to go get an orange tomorrow...

[Anna N]

@Tri2Cook

 

honestly no salt intended. This was about the only thing that saved dinner (well that and the potatoes).   But I'm waiting with bated breath for the cheesecake. 

Edited July 24, 2016 by Anna N (log)

[Tri2Cook]

7 minutes ago, Anna N said:

@Tri2Cook

 

honestly no salt intended. This was about the only thing that saved dinner (well that and the potatoes).   But I'm waiting with bated breath for the cheesecake. 

 

I didn't actually think that at all, just being an ass because I forgot my orange when I went to the store yesterday.

[rotuts]

re: le Goose :

 

taste issues  or texture issues ?

 

how was the Stock / gravy ?

[blue_dolphin]

5 hours ago, Anna N said:

A little goose liver on toast with some pickled pears and an unseen glass of Shiraz.

It's always the ones that you don't see that get you !

 

Might this be another one?

 

And thanks for the reminder to try an Eeyores's Requiem.  I braved the heat to go outside and pick an orange off my tree ( <- that's some salt for @Tri2Cook.)

I didn't know quite what to think after the first sip but by the second, I'm a big fan!

 

Big kudos for taking on that goose in the middle of the summer - you deserve all the drinks!

 

 

[Kerry Beal]

So Curl's posting over on the Sweets thread got us thinking that we needed to make an IP Cheesecake for our Christmas dinner. We had cherries in the freezer we were given the other day (weren't sure if they were sour or pitted though). We had picked up a rather leaky 7 inch spring form pan for $2 yesterday in a thrift store (then saw a new non leaking one at Homesense), and during my various travels about today I picked up a couple of 250 gram packages of cream cheese and some graham wafers. 

 

We decided to line the springform with parchment due to it's leaky nature, I made a graham crust with just butter, no additional sugar. I mixed the cream cheese, sour cream, lemon juice, sugar and lemon oil in place of zest, along with a bit of vanilla in the Thermomix. I decided to add a couple of heaping teaspoons of cornstarch because all my good cheesecake recipes seem to have a bit. Then very gently mixed in the eggs to prevent cracks.

 

After I had covered it with foil and set in the IP - and was cleaning up the counter - I noticed one of the blocks of cream cheese still sitting there! DUH!  Too late to do anything about it once it was in the crust - I decided to cook it for the high end of time 25 minutes - at that point it was still pretty liquid in the centre - figured since we'd probably have to bin it anyway - there would be no harm in giving it another 15 minutes. 

 

It seemed to have set - so I popped it in the fridge and went about dealing with the cherries with some sugar, cornstarch and kirsch.  

 

 

 

 

It's really, really good! Not as dense as the usual cheesecake, nice and creamy - very satisfactory for a screw up!  And the cherries turned out to be sour and pitted - so life is good - a nice recovery from the unsatisfactory goose. 

[Tri2Cook]

1 hour ago, Kerry Beal said:

goose itself needs to fly back to Hungary from whence it came!

 

1 hour ago, Anna N said:

I reckon it was frozen during the Hungarian Revolution.

 

11 minutes ago, rotuts said:

re: le Goose :

 

taste issues  or texture issues ?

I think, based on the above, troubleshooting is probably not called for on this one. I think they just got a dud goose. And I'm only mildly disappointed that neither Kerry or Anna started their dinner post with "our goose is cooked".

[Anna N]

20 minutes ago, rotuts said:

re: le Goose :

 

taste issues  or texture issues ?

 

how was the Stock / gravy ?

Thumbs down all around.  Tastes like meat that has been in the freezer for too long, tougher than shoe leather and the stock/gravy was boring.  Epic fail except for the cocktail, the cheesecake and the potatoes.  Tonight's potatoes taught me what "creamer" means in relation to these innocuous vegetables.

Edited July 24, 2016 by Anna N (log)

[rotuts]

@Kerry Beal  

 

for me traditional CK is a bit too heavy, even Fresh at Juniors in Brooklyn

 

so  what Rx did you use ?

 

after the error of the left out brick   

 

how would that Rx lool like ?

 

TJ's

 

in the past had some nice tart jarred cherries  ...

 

maybe now that Iminterested   No More!

 

 

[Kerry Beal]

12 minutes ago, Tri2Cook said:

 

 

I think, based on the above, troubleshooting is probably not called for on this one. I think they just got a dud goose. And I'm only mildly disappointed that neither Kerry or Anna started their dinner post with "our goose is cooked".

We were making "cooked goose" jokes all day - we really did miss the opportunity!

 

[Kerry Beal]

Instant Pot Cheesecake Ingredients   250 grams cream cheese 100 grams sugar 2 heaping teaspoon cornstarch 70 grams sour cream 1 tbsp lemon juice 15 drops lemon oil ½ tsp vanilla Crust 200 - 250 gram graham cracker crumbs, or other cookie crumbs 4 tbsp butter, melted   Method   1.make crust and press into 7” springform   2.cream cheese etc in TMX, add eggs at end and just mix in - pour into crust and cover with foil - on trivet in IP - about 1 cup water in pot High pressure for 45 minutes.

Source me bastardizing the Meyer Lemon cheesecake from Pressure cooking today Servings/Yield --

[Okanagancook]

Are you 'bining' the meat or going to dazzle us with some clever use for it?

[rotuts]

thank you for the Ck Rz

 

however you discovered using less CR make for a lighter Ck ?

 

one 8oz or so less ?

[Shelby]

Well, it's not your fault the goose was freezer burned.  The grocer knew how old that bird was....and maybe you should tell them about it.  

 

Taters, cheesecake and cocktails solve all problems  

[Kerry Beal]

6 minutes ago, rotuts said:

thank you for the Ck Rz

 

however you discovered using less CR make for a lighter Ck ?

 

one 8oz or so less ?

Yup - original recipe called for two 8 ounce packages - I used one