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|    COOKING    |    Do you have a recipe for boiling water?    |    26,839 messages    |
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|    Message 24,097 of 26,839    |
|    Dave Drum to All    |
|    9/29 Nat'l Goose Day - 5    |
|    28 Sep 25 05:38:44    |
      TZUTC: -0500       MSGID: 167410.cooking@1:2320/105 2d40d426       PID: Synchronet 3.21a-Linux master/123f2d28a Jul 12 2025 GCC 12.2.0       TID: SBBSecho 3.28-Linux master/123f2d28a Jul 12 2025 GCC 12.2.0       BBSID: CAPCITY2       CHRS: ASCII 1       FORMAT: flowed       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Goose Isabel        Categories: Poultry, Pork, Herbs, Wine        Yield: 11 Servings                10 lb (to 12 lb)(4.5-5.5kg) goose        1/2 c (85g) wild rice        1/2 c (78g) flour *        1/4 ts (ea) ground mustard, ground        - rosemary, pepper, salt        2 tb Oil        1/2 lb (227g) pork sausage meat        4 (to 6) fresh sage leaves        8 (to 10) fresh basil leaves        Salt & pepper        2 Egg whites        12 sl Thin sliced deli ham        Oil (or goose fat) to fry        1 md Onion; diced        1/2 c (118ml) white wine                The goose sold here in the USA is usually frozen. Thaw a        few days in the refrigerator if necessary.                Start the rice cooking according to package directions, as        it will take about 45 minutes. Typically you would use        about 2 cups water for 1/2 cup dry wild rice.                * TO PREPARE SEASONED FLOUR: Mix about 1/2 cup flour with        the herbs and spices. You could add or substitute other        herbs you might like to try. Set aside until needed.                Heat 2 tablespoons of oil in a skillet and saute the        sausage meat until cooked thoroughly, breaking it up with        a spatula. Remove from the heat.                Remove the skin and fat from the goose and fillet the meat        from the legs. Set aside. Carefully carve the breast meat        away from the rib cage using a sharp boning knife. Slice        each breast lengthwise into two broad, flat slices. (The        skin and fat can be rendered to collect the goose fat.        Many chefs like to cook with goose fat.)                Place the leg meat (with the giblets, if desired) in a        food processor with the sage and basil leaves. Mince well.        Place in a bowl and add the cooked pork sausage and cooked        wild rice. Add the egg whites and mix well. Season        carefully with salt and pepper, as you can't taste the raw        goose meat for flavor.                Place one piece of breast meat on a clean surface. Arrange        6 pieces of ham around the edges, such that they overlap        the edges and spread outward, like the petals of a flower.                Place half the filling in the center of the ham slices,        shape into a loaf with your hands, and fold the ham slices        over the filling to contain it. Place the other half of        the breast meat on top. Tie with kitchen twine.                Dredge the breast loaves in seasoned flour.                Heat oil in an oven-safe skillet over medium heat. Place        the breasts in the oil and brown well on all sides. Use a        pair of spatulas to turn and to hold as you brown the        ends. The flour will brown quickly. Typically 2 minutes on        each side is enough to brown the loaf well. Remove and set        aside. Carefully drain the oil and wipe the pan of burnt        flour. Add fresh oil and return to the heat.                Add the chopped onions to the skillet and saute until        tender, about 5 minutes, stirring occasionally. Remove        from the heat, allow to cool a few minutes, and then        carefully add the wine. Place the loaves back in the        skillet. If you do not have an oven-safe skillet, use a        baking pan.                Heat the oven to 350oF/175oC.                Place the skillet in the oven and bake until the goose        loaves are cooked to an internal temperature of at least        160oF/70oC, 40 to 45 minutes. Remove from the oven and        allow to rest for 10 minutes. Remove the strings. Reserve        the onion-wine mixture for garnish.                Place on a platter and serve with oven roasted vegetables        arranged around the sides. Slice at the table and garnish        with the onion-wine juices.                Serves 10 to 12.                By Dennis W. Viau; inspired by a Rabbit Isabel recipe.                Recipe from: http://www.white-trash-cooking.com                Uncle Dirty Dave's Archives               MMMMM              ... 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