Quoting Nancy Backus to Michael Loo <=-

proliferation of Canada geese in Christchurch - and how these
pests, as in the US, are protected

A certain percentage could be made available for dinner

We're doing our bit here in the north end of the Mississippi flyway.
We have a spring hunting season as well as a fall one and I can hunt
15 per day during the season. My Chipewyan BIL, being Indigenous
Aboriginal with treaty rights, has no such limit. He can take as
many as his freezer will hold.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spiced Smoked Goose
Categories: Game, Goose, Smoked
Yield: 5 Servings

1 x 4-5 lb goose
1/2 c Lemon juice
1 c A-1 sauce
3 c Wine
1 qt Vinegar
Salt and pepper
2 tb Allspice
Apple wood chips
Oranges
Apples
Onions

Soak goose in brine made of lemon juice, A-1 sauce, wine, vinegar,
salt, pepper and allspice. Make sure goose is submerged in brine;
if there's not enough to cover, add water until covered. Let set
24 hours, covered. I fill the pan with apple chips and light them.
I use about 3 pans of chips altogether. Put goose into smoker and
smoke until all the chips are used up. After the goose is smoked,
put apples, onions, and oranges into cavity and bake in oven at
350 - 400 F for 3 hours or more. Slice onto hot platter.

Recipe by: Joe Murray

From The LL Bean Game & Fish Cookbook

MMMMM

Cheers

Jim


... Since tomatoes are fruit, ketchup must be a smoothie.

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Quoting Jim Weller to Nancy Backus on 10-24-18 22:07 <=-

proliferation of Canada geese in Christchurch - and how these
pests, as in the US, are protected

A certain percentage could be made available for dinner

We're doing our bit here in the north end of the Mississippi flyway.
We have a spring hunting season as well as a fall one and I can hunt
15 per day during the season. My Chipewyan BIL, being Indigenous Aboriginal with treaty rights, has no such limit. He can take as
many as his freezer will hold.

But only during the hunting seasons...? I'd think even 15 a day would
tend to fill up the freezer, though... ;) It's a good solution... :)

... Since tomatoes are fruit, ketchup must be a smoothie.

Interesting concept..... ;)

ttyl neb

... Don't wreck a sublime chocolate experience by feeling guilty.

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Quoting Nancy Backus to Jim Weller <=-

We're doing our bit here in the north ...
15 per day during the season.

I'd think even 15 a day would tend to fill up the freezer

One does not get 15 or any at all on any given day. Wild geese are
smart and have excellent eyesight. They are easily spooked and will
fly over a blind and go on to the next lake to land.

Aboriginal with treaty rights, has no such limit. He can take as
many as his freezer will hold.

But only during the hunting seasons...?

They are migratory and pass through twice a year. Their nesting
grounds are even further north than here. The hunting season pretty
much coincides with when they're here.

My friend the Flavour Trader is getting national recognition. He is
one of 13 young up and coming chefs being recognized by the Toronto
Globe and Mail this year. The G&M is the Canadian version of the
New York Times, a very influential paper followed nationally.

https://tinyurl.com/gm-next-star-chefs

Pink rum: After a few dubious ones, here's a classic with a bit of a
spin to it ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Planters Punch
Categories: Alcohol, Beverages, Fruit
Yield: 1 serving

1 oz Dark rum
1/2 oz Grenadine
2 oz Orange juice
2 tb Fresh lemon juice
1 ts Powdered sugar
3 oz Club soda
Cracked ice
Ice cubes
1 Maraschino cherry
1 Orange slice

Fill a mixing glass with cracked ice. Add rum, grenadine, orange
juice, lemon juice, and sugar. Shake and strain into collins glass
filled with ice cubes. Fill with club soda. Garnish with a cherry
and orange slice.

Recipe by: Joe Robertson

From: Lynn A Montroy Date: 11 Apr 97

The standard recipe calls for pineapple juice and no soda. -JW

Joe Robertson built more than 50 bars throughout England,
but not a chain: each one was unique - JW


MMMMM

Cheers

Jim

... Some folks, degenerates mostly, do both.

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On 10-30-18 01:03, Jim Weller <=-
spoke to Nancy Backus about pesky geese <=-

One does not get 15 or any at all on any given day. Wild geese are
smart and have excellent eyesight. They are easily spooked and will
fly over a blind and go on to the next lake to land.

This time of year, we see large flocks of geese (is that a gaggle?)
nibbling on the lawns in a variety of places. It looks like one could
easily walk up to them and twist the neck. Or at least hit them from 20
feet with a slingshot or other primitive weapon. I assume that these
are the same geese that fly up towards and past you.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Murgi Cutlet (Calcutta Chicken Cutlet)
Categories: Main dish
Yield: 1 Servings

1 md (1/2 cup) onion, sliced
2 ts Fresh ginger, chopped fine
2 Cloves garlic, sliced
1/2 ts Ground turmeric
1/2 ts Salt
1/4 ts Pepper
2 Whole chicken breasts,
-halved, skinned, and boned
1/4 c Flour
2 Eggs, beaten
1 c Dried bread crumbs
1/2 c Corn or peanut oil

These popular Jewish cutlets be eaten warm or cold, at home or on
picnics. Garlic, ginger, turmeric are common seasonings in the
cuisine and using them to marinate the chicken produces a fine flavor
in a relatively bland meat.

1. In a processor, process the onion, ginger, garlic, turmeric, salt,
and pepper into a puree. Marinate the chicken pieces in the puree
for 2 to 3 hours.

2. Dip the marinated chicken pieces into the flour, then into the
eggs, and then into the bread crumbs.

3. In a skillet, heat the oil and fry the cutlets over moderately low
heat for about 4 minutes on each side. The cutlets should cook
slowly. Drain briefly on paper towels.

Serve warm. Makes 4 servings.

NOTE: Boneless chicken thighs may also be prepared in this way.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created
in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992
Published by Donald I. Fine, Inc., New York, N.Y.

From: David Pileggi Date: 24 Jun 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:55:41, 31 Oct 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Jim Weller <=-

One does not get 15 or any at all on any given day. Wild geese are
smart and have excellent eyesight. They are easily spooked and will
fly over a blind and go on to the next lake to land.

This time of year, we see large flocks of geese (is that a gaggle?) nibbling on the lawns in a variety of places. It looks like one
could easily walk up to them and twist the neck. Or at least hit
them from 20 feet with a slingshot or other primitive weapon. I
them from these are the same geese that fly up towards and past you.

A group of geese on the ground is a gaggle. A group of geese in the air
is a skein. A group of geese that has taken up permanent residence in
any of several areas of my town is a P.I.T.A.

And yes, we have several gaggles that are seemingly permanent - nesting
and raising their goslings right here. They seem to have lost their fear
of man - so it is possible, as some have done, to walk up with an old Louisville Slugger ball bat and knock one's head for a home run and have
your holiday goose - free.

They are nearly as big a pest as the permanent residence gulls which
abound in fats food parking lots, etc. And a darned sight more tasty.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chef Alfred's Goose
Categories: Game, Poultry, Vegetables, Offal
Yield: 6 Servings

6 lb (to 8 lb) wild goose;
- cleaned, well plucked
2 lb Potatoes
Goose liver; chopped fine
2 md Onions; chopped
1 tb Butter
1/2 ts Thyme
1/2 ts Sage or poultry seasoning
1 ts Salt
1/4 ts Pepper
2 tb Fat
1/4 c Water
Flour for dredging

Clean and dress goose; wash in cold water, being sure
that cavity is clean. Let stand in cold water for at
least 1 hour before cooking. For the stuffing, boil the
potatoes in salted water with their jackets on. After
they have cooked, peel and mash while hot.

Lightly saute the goose liver and chopped onion in the
butter. Add to the mashed potatoes, together with the
herbs, salt and pepper. (You can be generous with the
pepper, as the stuffing is best if very hot.)

Spoon stuffing into the cavity of the goose and sew
with cord and skewers. Do not overstuff.

Place on a rack in an uncovered baking pan; baste with
the fat. Add water and bake at 350°F/175°C for 2 hours,
basting frequently. In the last half hour, dredge the
breast with a small amount of flour. Baste again with
the hot drippings so the skin will get crisp and brown.

Serve hot with applesauce.

From "Our Best Recipes" by Lena E. Sturges, Food Editor.
Birmingham, AL: Oxmoor House, Inc.

Posted by Cathy Harned.

Uncle Dirty Dave's Archives

MMMMM

... Spiders are the only web developers who are happy to find bugs

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On 10-31-18 10:48, Dave Drum <=-
spoke to Dale Shipp about pesky geese <=-

They are nearly as big a pest as the permanent residence gulls which abound in fats food parking lots, etc. And a darned sight more tasty.

Here the gulls seem to be more prevalent around large parking lots such
as at Walmart. They are bold enough to look at you so much as to say
"you talking to me?!" when one approaches them wanting to drive down the
lane.

I also recall the gulls at the lobster pound, Abbots, in Mystic CT. As
was said on the sign inside, if you eat on the deck make sure you guard
your lobster.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Lobster Bisque
Categories: Soup, Seafood
Yield: 1 Servings

MMMMM----------------------MM BY H PEAGRAM---------------------------
2 c Water
1/2 c Minced onion
1/4 c Minced carrots
1/4 c Flour
3 oz Brandy or cognac
-pinch saffron (optional)
1/2 c Heavy cream
2 tb Tomato paste
1 ts Minced garlic
1/4 c Minced celery
-Butter
1 (1-1/2 to 2 lb.) lobster
2 oz Dry sherry
-Pinch of cayenne pepper
1/2 c Chicken stock

Remove meat from shell and dice. Break shell up and saute in 2 oz.
butter. Add garlic and 2 cups water. Simmer 10 minutes. Strain and
set aside.

Saute onions, celery and carrots in 1/4 cup butter until soft. Add
1/4 cup flour. Add parsley and paste. Simmer a couple of minutes.
MaZ from lobster, chicken stock, sherry and saffron. Season to
taste. Add pepper. Add meat and cream. Bring to a slow boil and
simmer 4 to 5 minutes. From: Earl Shelsby
From: Helen Peagram Date: 30 Aug 94

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 01:49:45, 01 Nov 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Dave Drum <=-

They are nearly as big a pest as the permanent residence gulls which abound in fats food parking lots, etc. And a darned sight more tasty.

Here the gulls seem to be more prevalent around large parking lots such
as at Walmart. They are bold enough to look at you so much as to say
"you talking to me?!" when one approaches them wanting to drive down
the lane.

I think they hang around the Hardee's and Mickey D's lots because there
is more opportunity for spilled food there. I recall a story here of
someone eating their lunch on a fast food patio when the gulls swooped
in and suddenly he didn't "have fries with that".

I treat the gulls the same as the geese - if they're in the road I drive
right on. Ravens, pigeons and crows as well. All are capable of flight
so if they don't want run over ......

I also recall the gulls at the lobster pound, Abbots, in Mystic CT. As was said on the sign inside, if you eat on the deck make sure you guard your lobster.

I don't recall seeing that sign. But, it's good advice. Guard against
theft as well as "bombing" from overhead.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: John's Steak Bomb Sandwich
Categories: Sandwiches, Beef, Cheese, Chilies, Citrus
Yield: 3 Servings

1/2 lb Shaved, blood rare, roast
- beef; It's gotta be rare!
1 lg Onion; sliced thin
2 Serrano chilies
3 tb Inner Beauty Sauce
2 Fresh limes; juiced
1/2 c Mozzarella cheese; shredded
3 sl Pumpernickel bread
3 sl Rye bread
2 tb Garlic butter

You're gonna need two pans...a small skillet and a large
griddle type pan.

Place grated cheese on top of slices of bread.

Place garlic butter in the bottom of the griddle and put
in the bread to heat and crisp up (and melt the cheese).

In the small skillet brown the sliced onions for a few
seconds.

Dice up the serrano peppers and add to pan for about 30
seconds.

Add roast beef to pan and squeeze the lime juice into
the pan. Do so through a strainer if you worry about
seeds ending up in the mix.

Add the Inner Beauty Sauce and mix well.

Reduce till not "watery".

Place roast beef on top of Pumpernickel bread in other
pan.

Close sandwich w/the Rye Bread (so that each sandwich
has 1 piece of each bread.. This is critical! (Well not
really. Hell, you could use Wonder bread for that
matter!)

Slice sandwiches in half and serve.

Recipe By: Mr. Wizard's Demented Lab. (John's Kitchen)

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "The imagination will take you where no one has ever gone" Sandy Gallagher --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dale Shipp to Dave Drum <=-

I also recall the gulls at the lobster pound, Abbots, in Mystic CT.
As was said on the sign inside, if you eat on the deck make sure you
guard your lobster.

I was in Monaco and two young women were walking along munching and blabbing. A gull swept in over the shoulder of one of them, and snatched her sandwich out
of her hand.

___ Blue Wave/DOS v2.30 [NR]

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Quoting Jim Weller to Nancy Backus on 10-30-18 01:03 <=-

We're doing our bit here in the north ...
15 per day during the season.

I'd think even 15 a day would tend to fill up the freezer

One does not get 15 or any at all on any given day. Wild geese are
smart and have excellent eyesight. They are easily spooked and will
fly over a blind and go on to the next lake to land.

Ah.. so that's only the maximum, and not likely to be obtained... unless
one is just as wily, and a very good marksman.... :)

Aboriginal with treaty rights, has no such limit. He can take as
many as his freezer will hold.

But only during the hunting seasons...?

They are migratory and pass through twice a year. Their nesting
grounds are even further north than here. The hunting season pretty
much coincides with when they're here.

Ah... so short season as well...

My friend the Flavour Trader is getting national recognition. He is
one of 13 young up and coming chefs being recognized by the Toronto
Globe and Mail this year. The G&M is the Canadian version of the
New York Times, a very influential paper followed nationally. https://tinyurl.com/gm-next-star-chefs

Very good for him... :)

Joe Robertson built more than 50 bars throughout England,
but not a chain: each one was unique - JW

I trust he found able personnel to keep them....?

ttyl neb

... I found the Answer! .... Who changed the Problem???

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Quoting Dale Shipp to Jim Weller <=-

Wild geese are smart and have excellent eyesight. They are
easily spooked

This time of year, we see large flocks of geese (is that a gaggle?) nibbling on the lawns in a variety of places. It looks like one could easily walk up to them and twist the neck. Or at least hit them from
20 feet with a slingshot or other primitive weapon.

They are smart enough to know where they are hunted and where they
are safe (so are deer and a lot of other animals). And many of them
stop migrating south as soon as they find a body of water that
doesn't freeze over. More and more they don't fly north in the
summer either but remain resident all year long.

I assume that these are the same geese that fly up towards and
past you.

Nope. I'm in the Mississippi flyway and you're in the Atlantic one.

Geese were overhunted in your zone at one time to the point that
they were at the point of being, not quite endangered, but
certainly threatened and your hunting regulations became very
restrictive. The geese have recovered, but your regs haven't
changed. As well you have fewer active hunters than 50 years ago.
Our zone, being more rural in both Canada and the US has more
hunters, as well as longer seasons and bigger limits which are
closely monitored and quite dynamic.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Bayou Roast Goose
Categories: Game, Goose, Mushrooms, Dairy, Offal
Yield: 6 Servings

1 Wild goose (6 to 8 lbs)
Giblets reserved
Garlic salt; to taste
Paprika; to taste
1 Carrot; chopped
1 1/2 Celery ribs; chopped
1 1/4 ts Salt
1 Onion; chopped
4 tb Flour
1 c Sour cream
4 oz Canned mushrooms

Wipe goose as dry as possible inside and out with paper towels.
Season with garlic salt and paprika. Put on a rack in a shallow
baking pan and roast, uncovered, at 325 degrees for 1 hour, or
until goose is browned and fat is rendered. Pour off liquid fat,
reserving 3 tablespoons. Meanwhile, simmer goose giblets, neck,
and wing tips in water to cover with carrot, celery, and 1
teaspoon salt. In reserved 3 tablespoons of goose fat cook the
onion soft and yellow; stir in 2 tablespoons of the flour, then
blend in liquid from the giblets. If necessary, add water to make
1 cup. Stir remaining 2 tablespoons flour into sour cream and then
blend into gravy; season with remaining salt, or to taste. Put
goose back in roaster and pour gravy and mushrooms over it. Cover
roaster and roast for another 2 hours.

Recipe Source: THE HUNTER'S GAME COOKBOOK by Jacqueline E. Knight

MMMMM


Cheers

Jim


... In an earlier age than ours they were gifted with wondrous powers

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Quoting Bill Swisher to Dale Shipp <=-

I was in Monaco and two young women were walking along munching and blabbing. A gull swept in over the shoulder of one of them, and
snatched her sandwich out of her hand.

Sparrows in Hawaii did the same to my breakfast toast but I didn't
mind. Actually I put the plate with half the toast on the handrail
of the lanai about four feet from my table to encourage them to
gather first.

No sparrows or gulls were hurt making this poultry and fennel soup:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chilled Cream of Fennel Soup
Categories: Soups, Chicken, Dairy, Herbs
Yield: 6 Servings

2 tb Butter
2 md Onions; chopped
3 Cloves garlic; chopped
2 Fennel bulbs; slice
Crosswise
1/4 c Parsley, fresh; minced
5 c Chicken stock
1/4 c Lemon juice
Salt & white pepper
2 ts Tarragon, fresh; minced
2 c Half-and-half
Fennel fronds (garnish)

In a large, heavy pot, melt the butter. Saute the onions until
they are soft. Add the garlic, and saute for another minute or so.
Add the fennel, parsley, and stock, and bring the mixture to a
boil. Reduce the heat, and simmer the mixture about 20 minutes,
until the fennel is quite tender. Puree the mixture in batches in
a blender or food processor. Stir in the lemon juice, salt, white
pepper, and tarragon. Chill the soup thoroughly. Stir the
half-and-half into the soup, and adjust the seasonings. Serve the
soup garnished with fennel fronds.

Source: "Cold Soups" by Linda Ziedrich

From: The Meades

MMMMM


Cheers

Jim


... TARDIS Express: When it absolutely must be there before you send it!

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On 11-02-18 21:34, Jim Weller <=-
spoke to Dale Shipp about pesky geese <=-

Wild geese are smart and have excellent eyesight. They are
easily spooked

This time of year, we see large flocks of geese (is that a gaggle?) nibbling on the lawns in a variety of places. It looks like one could easily walk up to them and twist the neck. Or at least hit them from
20 feet with a slingshot or other primitive weapon.

They are smart enough to know where they are hunted and where they
are safe (so are deer and a lot of other animals). And many of them
stop migrating south as soon as they find a body of water that
doesn't freeze over. More and more they don't fly north in the
summer either but remain resident all year long.

Which is why we have so many deer around here. It is an urban area, but
with a lot of green space around. It is not at all uncommon for use to
see deer in our front yard, especially when the crab apples drop. No
hunters and no predators.

I assume that these are the same geese that fly up towards and
past you.

Nope. I'm in the Mississippi flyway and you're in the Atlantic one.

Are they the same type of geese?

BTW, I do not think that I have ever eaten goose. If offered on a
buffet I would try it, but cannot see us attempting to cook a whole
goose. I have tried duck at a restaurant, but was neither put off nor
thrilled by it.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Duck Melissa
Categories: Duck, French, Bake, Duckbk
Yield: 4 servings

4 lb Duck
1 tb Water
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Ground cardamom
1 1/4 ts Ground fenugreek
1 tb Ground coriander
-pepper
1 Inch pc Fresh ginger, grated
-minced
-Juice of one lemon
3 oz Coconut cream
2 sm Garlic cloves, crushed
1/4 ts Ground mace
1 ts Tumeric
1/4 ts Ground cloves
1 1/2 ts Ground cumin
-Freshly ground black
1 lg Spanish onion, finely
2 ts Mild chili sauce

Cut through the breastbone and open the duck. You will have to break
the ribs here and there to press the duck flat. Thread a wooden skewer
through the second wing joint on one side and out through the same
joint on the other side. Push another skewer through the legs in the
same way to keep the bird flat.

Prick the skin all over with a skewer.

Melt the coconut cream with the water in a small pan over low heat.
Cool slightly and stir in the garlic, all the dry spices, and then the
ginger, onion, lemon juice and chili sauce.

Spread this paste over both sides of the duck and roast skin side down
on a rack in a roasting pan. Cook in an oven pre-heated to 400 F (200
C) for 1 1/4 - 1 1/2 hours, basting every 15 minutes or so with the
pan juices.

Turn the bird half-way through the cooking time. When the duck is
cooked, remove as many of the small bones as you can before
transfering it to a hot serving dish.

Skim as much of the fat from the surface of the sauce as possible.
Either pour the sauce over the bird or serve it separately.

Serves 4. From the files of Earl Shelsby

MMMMM



... Shipwrecked on Hesperus in Columbia, Maryland. 01:16:36, 04 Nov 2018
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Jim Weller <=-

BTW, I do not think that I have ever eaten goose. If offered on a
buffet I would try it, but cannot see us attempting to cook a whole
goose. I have tried duck at a restaurant, but was neither put off nor thrilled by it.

I am mildly surprised that you didn't get served (or offered) goose when
you were stationed in Blighty. Christmas (and other holidays, too) goose
is a British tradition. Goose is *ALL* dark meat and very oily. When my
mom and/or my grandmother made the holiday goose there was always a huge
amount of fat saved-off for "other things" including homeopathic remedies
for colds and chest congestion.

Goose fat is more strongly flavoured than chicken fat (schmaltz) but
just as Kosher.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Liver w/Goose Fat
Categories: Poultry, Breads, Vegetables, Booze
Yield: 3 Servings

250 g (9 oz) chicken liver
2 cl Garlic
100 g (4 tb) unsalted butter
Salt
1 tb Armagnac
110 g (4 oz) jar caperberry
100 g (4 tb) goose fat
Fresh herbs; to taste
3 sl Baguette

Gently sauté the liver in a little butter on all sides
and let cool in the pan. Peel garlic and crush in a
mortar to a fine paste. Mix liver, butter, and garlic
paste with a hand blender to a fine paste. Season
mixture with salt and pepper and add a little Armagnac.
Fill a bowl with liver mixture and sprinkle with capers.
Melt goose fat in a pot and pour onto liver and capers.
Sprinkle with herbs to taste.

Cut baguette into slices and toast. Spread liver and
goose fat on toast to serve.

RECIPE FROM: https://eatsmarter.com

Uncle Dirty Dave's Archives

MMMMM

... "The most important thing about education is appetite." - Winston Churchill
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