Did a little shopping today. Definitely some items
different here from what we have back home, but not all. (See photos and comments below.)
Perhaps it’s true that we have been missing out on
some of the culinary secrets of the world, but goose fat? what the heck do you do with THAT?!
Quotes from Front-burner Talk:
Are you
making stuffing for thanksgiving? Goose fat is my secret ingredient for great
stuffing, used generously when sauteing the onions and celery. Much more
complex and flavourful than butter or plant-based oils.
I
grease a baking dish with it (or duck fat) and layer in thin slices of turnips,
apples, and onions, with salt, pepper, and chopped rosemary. I dot every other
layer with a little more fat, and bake at 425 F until unctuous and tender.
Goose
fat gives a delicious, distinct flavor to anything you saute in it -- sliced
potatoes, eggs (best fried eggs EVER), chicken, duck, veggies, etc. My real
problem when I first got it was forcing myself not to saute something in it
3x/day!! Now that you've reminded me it's there, I think I will saute some
greens in it for dinner tonight....Yum.
When I
was a child, my mom would make cookies with goose fat. Tender and wonderful.
Photos_
1- different, but equal? (lest you thought there could be ANY other kind!)
2- Mmmmm, tender and flavorful – that’s potatoes you see highlighted in the photo (well, somebody’s heart is gonna be eaten out from this regimen, that’s for sure!)
2- Mmmmm, tender and flavorful – that’s potatoes you see highlighted in the photo (well, somebody’s heart is gonna be eaten out from this regimen, that’s for sure!)
3- why stop
with a mere turkey roll when you can have it with chicken, duck, AND goose!
4- confections
rate REALLY high (this is an entire row devoted to the good stuff, in a grocery
store similar to Smith’s – I mean, you
know, we DO have Cadbury right here in our neighborhood and all!)
5-6 stock-in, just in time for the holidays – gonna be some fine celebratin' going on around here!
