Gravy's Cooking Thread

Furry

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Dr.Retarded said:
I've never had a chance to eat goose, assuming it's stronger than duck, which I love.
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You're missing out if you never had foie gras. Best duck I ever had was when I was playing waitress roulette at a place called Chez Baptiste in Metz France. Basically, I ask the waitress what her favorite meal is and whatever she says, I'm required to get it. The waitress said she liked the duck, I was thinking duck is great. Then she said "But you have to get it rare!". I said I would love it rare while wondering if I was about to die. Ended up being by far the best duck I've ever had. I've always wondered what sort of sorcery went into it.

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Gavinmad

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Furry said:
You're missing out if you never had foie gras. Best duck I ever had was when I was playing waitress roulette at a place called Chez Baptiste in Metz France. Basically, I ask the waitress what her favorite meal is and whatever she says, I'm required to get it. The waitress said she liked the duck, I was thinking duck is great. Then she said "But you have to get it rare!". I said I would love it rare while wondering if I was about to die. Ended up being by far the best duck I've ever had. I've always wondered what sort of sorcery went into it.

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None of this is what the phrase 'playing waitress roulette' invokes in my mind.
 
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Dr.Retarded

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Furry said:
You're missing out if you never had foie gras. Best duck I ever had was when I was playing waitress roulette at a place called Chez Baptiste in Metz France. Basically, I ask the waitress what her favorite meal is and whatever she says, I'm required to get it. The waitress said she liked the duck, I was thinking duck is great. Then she said "But you have to get it rare!". I said I would love it rare while wondering if I was about to die. Ended up being by far the best duck I've ever had. I've always wondered what sort of sorcery went into it.

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I've had foie gras before, just not goose meat.
 
Burren

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Furry said:
You're missing out if you never had foie gras. Best duck I ever had was when I was playing waitress roulette at a place called Chez Baptiste in Metz France. Basically, I ask the waitress what her favorite meal is and whatever she says, I'm required to get it. The waitress said she liked the duck, I was thinking duck is great. Then she said "But you have to get it rare!". I said I would love it rare while wondering if I was about to die. Ended up being by far the best duck I've ever had. I've always wondered what sort of sorcery went into it.

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Acquired taste. I find it terrible.
 
BrutulTM

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I have an uncle that used to do a lot of goose hunting. He made goose jerky which I found to be terrible. I think now he just feeds it to his dogs. I think lurkingdirk lurkingdirk likes to cook them for Christmas.
 
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lurkingdirk

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BrutulTM said:
I have an uncle that used to do a lot of goose hunting. He made goose jerky which I found to be terrible. I think now he just feeds it to his dogs. I think lurkingdirk lurkingdirk likes to cook them for Christmas.
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I do, indeed! Get them on a rack in your roasting pan, use lots of citrus, spice the dickens out of it, and it's magical. So much better than turkey. Also, save the fat that collects in the pan to cook roasted potatoes. They're next level when you use goose fat.
 
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Dr.Retarded

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lurkingdirk said:
I do, indeed! Get them on a rack in your roasting pan, use lots of citrus, spice the dickens out of it, and it's magical. So much better than turkey. Also, save the fat that collects in the pan to cook roasted potatoes. They're next level when you use goose fat.
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I think I asked you before maybe years ago but what does it taste like in comparison to say duck, beefy right? I'm assuming a wild goose also taste different than a farm-raised.

It's just one of those things on my bucket list to cook or make a tradition at least once a year.
 
lurkingdirk

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Dr.Retarded said:
I think I asked you before maybe years ago but what does it taste like in comparison to say duck, beefy right? I'm assuming a wild goose also taste different than a farm-raised.

It's just one of those things on my bucket list to cook or make a tradition at least once a year.
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Duck is gamier and greasier. Duck is like all dark meat, goose has a greater variety. It's got more grease than a turkey, but not so much as to make it anything but delicious. And a wild goose is different than one you get at the store, just like wild turkey is different, and wild duck is, too. The wild ones are generally a great deal more lean, require less cooking, and are smaller. I prefer wild every time. I'm going duck AND goose hunting this year in October and November, I hope to get several of each. I'll dress them myself and be able to use the organs, like the liver, to make extra good things.

But, to make it a whole lot easier just find a local poultry person and ask if they sell goose. They almost certainly will. I found a great place to buy them at the local farmers' market. That's always a good place to start.
 
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Gavinmad

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lurkingdirk said:
Duck is gamier and greasier. Duck is like all dark meat, goose has a greater variety. It's got more grease than a turkey, but not so much as to make it anything but delicious. And a wild goose is different than one you get at the store, just like wild turkey is different, and wild duck is, too. The wild ones are generally a great deal more lean, require less cooking, and are smaller. I prefer wild every time. I'm going duck AND goose hunting this year in October and November, I hope to get several of each. I'll dress them myself and be able to use the organs, like the liver, to make extra good things.

But, to make it a whole lot easier just find a local poultry person and ask if they sell goose. They almost certainly will. I found a great place to buy them at the local farmers' market. That's always a good place to start.
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I can put on a collar if I get to take a pair of birds home with me.

Duck Hunt Laughing GIF
 
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Furry

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I'm a pepper fanatic and all the hatch peppers looked pretty meh, so I went to peruse the other peppers. Never in my life have I seen Anaheim peppers that look anywhere near this beautiful. This crop is truly a thing of divine beauty.

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Furry

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Making goat cheese for the first time, and I had the thought the whole process would just be easier if I used my sous vide. Google it and apparently I was right... why did literally none of the guides I read before hand recommend it. Oh well, learn something new all the time when I cook.

I love me some goat cheese. Learning how to do it well is going to send me deeper down the farming rabbit hole.
 
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Dr.Retarded

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Furry said:
Making goat cheese for the first time, and I had the thought the whole process would just be easier if I used my sous vide. Google it and apparently I was right... why did literally none of the guides I read before hand recommend it. Oh well, learn something new all the time when I cook.

I love me some goat cheese. Learning how to do it well is going to send me deeper down the farming rabbit hole.
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What exactly did you do? I watched a handful of videos on cheese making. Where to do source your goats milk from?

I asked because I have a sous vide machine and the wife and I both love goat cheese.
 
Furry

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Dr.Retarded said:
What exactly did you do? I watched a handful of videos on cheese making. Where to do source your goats milk from?

I asked because I have a sous vide machine and the wife and I both love goat cheese.
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Goat milk is from the store. It's common here. Warmed it to 185, added acid when at temp (fresh squeezed lemon juice) cheese clothed it. Just checked on it and added some salt. In about 20 more minutes I'll toss it in the fridge. Didn't add any good bacteria, so it probably will go bad in a few days, though I'll use it up faster. I went 100% as simple as I could just to see what the errors are. Losing some fat to pan contact and making it too difficult on myself are the two big ones. Sous vide fixes both problems.

Cost wise its not really worth it without goats producing milk, but if I get good at this, that's something I'll fix in the future. From 1 quart I got 167g of cheese. I probably lost around 40-50 grams on the pan and to the cheese cloth. Increasing yield would increase the efficiency with the latter.

Next time I make it, I'll probably use my citric acid to break the whey and see how that tastes. If the lemon flavor is there its incredibly mild.
 
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BrutulTM

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Think hard before you get a dairy animal. The actual milking isn't that bad, but the part where you have to be there to do it morning and evening 7 days a week while they're in milk really sucks.
 
Fogel

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BrutulTM said:
Think hard before you get a dairy animal. The actual milking isn't that bad, but the part where you have to be there to do it morning and evening 7 days a week while they're in milk really sucks.
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Find someone who has an udder fetish that'll work on the cheap. Modern problems, modern solutions.
 
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