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Forums10
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Apr 29th, 2024
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Joined: Mar 2005
Posts: 5,021
Sidelock
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Sidelock
Joined: Mar 2005
Posts: 5,021 |
Merry Christmas Ted!!!  I've always heard that you got to know how to cook prime rib to get the flavor out of it. I don't know about that because every time I've had prime rib it was exceptional!!
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Joined: Apr 2004
Posts: 507
Sidelock
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Sidelock
Joined: Apr 2004
Posts: 507 |
A glass of champagne to kick off, plus a decent Rioja or Sauvignon blanc with the meal
Smoked salmon cornets stuffed with pear, avocado, and shrimp bound in a horseradish mayo.
A nice young Pinkfoot goose shot on the Solway a few weeks ago brought on as a sub for the usual turkey and served with much the same accompaniments; spicy red cabbage, goose fat roasted spuds and parsnips, five spice carrots, broccoli for the masochists, and crunchy stuffing balls.
Xmas pudding flamed in brandy, with custard and or ice cream.
A selection of Welsh artisan cheeses, bikkies and a port.
Coffee and brandy or Calvados aux choix.
Life's a bugger innit?
Eug
Last edited by eugene molloy; 12/23/16 10:48 AM.
Thank you, very kind. Mine's a pint
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Joined: Mar 2013
Posts: 2,862
Sidelock
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Sidelock
Joined: Mar 2013
Posts: 2,862 |
Hmmmm. Roast Goose. One of my favorites. Has anyone else had it stuffed with sauerkraut? It causes a conversion of the fat, making it extremely tasty. It works for duck as well. One of my German Grandmother's meals from my childhood.
What a good thread, I've just been inspired to pick up a bottle of bubbly for "Kir Royale"..
Last edited by Ken61; 12/23/16 10:59 AM.
I prefer wood to plastic, leather to nylon, waxed cotton to Gore-Tex, and split bamboo to graphite.
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Joined: Jan 2002
Posts: 9,757 Likes: 748
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 9,757 Likes: 748 |
I had a sample of goose that Lloyd's Father-In-Law had "corned" like a corned beef. We had it as a snack, on a grouse hunting trip.
It was stunning.
Best,
Ted
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Joined: Mar 2013
Posts: 2,862
Sidelock
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Sidelock
Joined: Mar 2013
Posts: 2,862 |
Oh yeah. Corning is great, and very easy. It's great for fatty meats and poultry. You just use Morton's Tenderquick, some pickling spices, and soak it for a few days. Smoking afterwards makes it even better. It also works great for brisket, and especially for venison. It makes venison fat delicious. It really helps to use an injector syringe to pump the solution into the larger pieces of meat and the poultry breasts.
Regards
Ken
Last edited by Ken61; 12/23/16 11:23 AM.
I prefer wood to plastic, leather to nylon, waxed cotton to Gore-Tex, and split bamboo to graphite.
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Joined: Jan 2002
Posts: 5,090 Likes: 36
Sidelock
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Sidelock
Joined: Jan 2002
Posts: 5,090 Likes: 36 |
My job is the Italian Christmas Eve "Dinner of the Seven Fishes", I was out oystering on LI Sound yesterday for appetizers.
But I have also made a venison terrine with dried cherries and pistachios as a Christmas Day first course, I used meat from the moose I took in Maine this year.
Best to all!
Rob
My problem lies in reconciling my gross habits with my net income.
- Errol Flynn
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Joined: Apr 2004
Posts: 507
Sidelock
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Sidelock
Joined: Apr 2004
Posts: 507 |
The Management is quite sniffy about farmed geese. She won't have them at any price, considering them tasteless and unpalatable; so it's a wild one or nothing, and she does enjoy those. Most turkey is IMO pretty unremarkable going on rubbish; as my late Mother said tasting of nothing so much as boiled handkerchief! On the other hand we've never eaten a wild turkey which might be different. Ken61 wrote I've just been inspired to pick up a bottle of bubbly for "Kir Royale".. Good man yerself. I was beating on a driven shoot a month or so ago, and had one with the Guns ... Bollinger and Plymouth sloe gin. Cor! Whenever we're in France I make sure that a bottle of Creme de Cassis de Dijon is in the goodies bag for Kir Royales and Summer puddings. Eug
Last edited by eugene molloy; 12/23/16 12:31 PM.
Thank you, very kind. Mine's a pint
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Joined: Feb 2009
Posts: 7,463 Likes: 212
Sidelock
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Sidelock
Joined: Feb 2009
Posts: 7,463 Likes: 212 |
I don't know yet. My gang is out of town, and I don't catch up with them till tomorrow. Whatever it is, it'll be just fine. Merry Christmas folks.
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Joined: Mar 2013
Posts: 2,862
Sidelock
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Sidelock
Joined: Mar 2013
Posts: 2,862 |
Wonderful,
Wild Turkey tastes like turkey, just more so. Kind'a like comparing canned tuna to the fresh sashimi you've just carved off the still wriggling tuna you've just brought to the boat.
Booze and guns, Jagermeister for the Teutonic folks, Kir for the French, and a nice, peaty Single Malt for our British friends... As an American, I enjoy them all. I wonder, what do the Italians and Hungarians drink? Campari? Unicum?
I prefer wood to plastic, leather to nylon, waxed cotton to Gore-Tex, and split bamboo to graphite.
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Joined: Oct 2009
Posts: 6,487 Likes: 394
Sidelock
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OP
Sidelock
Joined: Oct 2009
Posts: 6,487 Likes: 394 |
Wonderful,
Wild Turkey tastes like turkey, just more so. Kind'a like comparing canned tuna to the fresh sashimi you've just carved off the still wriggling tuna you've just brought to the boat.
Booze and guns, Jagermeister for the Teutonic folks, Kir for the French, and a nice, peaty Single Malt for our British friends... As an American, I enjoy them all. I wonder, what do the Italians and Hungarians drink? Campari? Unicum? Ken, your take on the taste of wild turkey is EXACTLY as I describe it....just like turkey, only more so! Merry Christmas!
The world cries out for such: he is needed & needed badly- the man who can carry a message to Garcia
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