Olim lacus colueram ...
That was written about the Red Death ... Red Tide?
Actually, it was written from the point of view
of an item of poultry, in this case supposedly a
swan, but could be applied to any waterfowl. From
The Guardian, on the difficulty of distinguishing
various kinds of game meat -
You probably have eaten swan on many many
occasions. A little research reveals that
swan is near identical to other web-footed
birds. The only true way to tell is to try
to feed some to a swan (the swan will refuse
to eat its own kind). Basically it takes swan
to know swan.
https://tinyurl.com/aswanpun
Usually I frown on dissemination of falsehoods
on this echo, but this one was too good to pass
on (or not to pass on, as the case may be).
Nostalgia means pain from revisiting the
past, so that's appropriate. Too bad you
had to have had such a past.
It was part of my childhood. Not a big part, but once in a while.
Their canned bean sprouts were never any nastier than the fresh ones.
Au contraire, canned bean sprouts are one of
the most wwtt foods, almost deserving a spot
on Clean Dave's list along with the Blind Robins
and canned pork brains.
That's like saying that they'll always behave
like hurricanes.
Hurricanes generally behave like hurricanes.
As do cats.
Especially when they're in 12AM crazies mode.
The cats here are 15 and go to bed promptly when
the TV goes off (around 10 or 11). If you'd attended
the last Salem picnic, you'd have met them.
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Preserved goose
Categories: Poultry, Canned
Yield: 1 bird
1 Large goose
Salt
Quatre epices OR
Allspice OR
Chinese 5-spice powder
Ground thyme
Ground bay leaves
Cut the goose into serving pieces, saving the fat. Rub the pieces
with salt and seasonings. Pack them in a big deep dish and cover with
more salt. Leave in a cool place or the fridge for 24 hr.
Render the fat in a big kettle. Escoffier says that if your goose is
a good one, you should expect at least 3 lb 6 oz of fat from it!
Next day, rinse and dry the goose pieces. Melt the rendered fat and
drop the pieces in. They should be completely covered with fat. Cook
over low heat 2 1/2 to 3 hr.
Pack the goose pieces in a sterilized crock and pour the fat over.
The fat should cover the pieces. Let the fat solidify and then pour
over all 2 c of melted lard. When this is set, cover crock with a
piece of butcher paper and tie it down or else put the lid of the
crock on.
This will keep a long time - it's best after at least a week. If you
refrigerate it, or if you're using it within a day or two, you don't
have to go through the melted lard and butcher paper routine. BTW,
the lard is discarded, but the goose fat is kept for sauteing and
other uses.
From: Michael Loo
MMMMM
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