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Old 02-11-2010, 03:08 PM   #11
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in Taiwan some restaurants that sell goose put goose fat on the rice and put a little bit of goose stock with the rice and some bamboo. its pretty good
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Old 02-11-2010, 05:15 PM   #12
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Goose is EXPENSIVE around these parts!!! I looked at one for roasting. $56!!!! I'll stick with duck.
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Old 02-14-2010, 11:24 PM   #13
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thanks guys! appreciation for this info!
i'm gonna cook the baby potatoes (smallest potatoes i've bought; like an newborn tater. :)
fry them in the fat.
& that goose fat bread sounds great! my Grampa would make me 'frybread' using butter & man oh man i miss himm & that!
i buy my confit since the 'iggle stocks that. so i wouldnt likely make my own.
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Old 05-23-2011, 09:37 PM   #14
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OMG--i wish my local grocer had goose fat (or duck fat) for sale, no matter the cost. the last duck i cooked for thanksgiving so disappointed me with its stingy rendering of fat. i found out that the ducks are now raised to produce a higher meat per pond ratio. bummer! goose and duck fat work wonders with fried and baked potatoes and other vegetables. i wouldn't be half the cook my family thinks i am without my duck and goose fat. without generous dollops of goose fat stirred into my bavarian style sauerkraut, i doubt it would have achieved the wild success and acclaim (we) have enjoyed all these many years. oooh, and for a quick snack, slather a layer of this fabulous fat on a slice of dense rye bread or pumpernickel, with a sprinkle of sea salt. yumm--worth the price of the goose fat right there!!
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Old 05-24-2011, 05:42 AM   #15
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I myself do not care for goose but, I like this line.

"Departed goose I neither know nor care. But this I know we pronounced thee fine." Robert Southey

In the days gone by they used to rub goose grease on your chest when you had a cold. Nasty!
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Old 05-24-2011, 08:54 AM   #16
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oooh, and for a quick snack, slather a layer of this fabulous fat on a slice of dense rye bread or pumpernickel, with a sprinkle of sea salt.
I was waiting for s/one to mention that...that's how we ate it when I lived in Germany (on Schwarzbrot).

A friend of mine puts goose fat on peas...I render chicken fat and use it to roast potatoes (like so many others have mentioned).
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Old 05-24-2011, 10:15 AM   #17
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Originally Posted by vitauta View Post
OMG--i wish my local grocer had goose fat (or duck fat) for sale, no matter the cost. the last duck i cooked for thanksgiving so disappointed me with its stingy rendering of fat. i found out that the ducks are now raised to produce a higher meat per pond ratio. bummer! goose and duck fat work wonders with fried and baked potatoes and other vegetables. i wouldn't be half the cook my family thinks i am without my duck and goose fat. without generous dollops of goose fat stirred into my bavarian style sauerkraut, i doubt it would have achieved the wild success and acclaim (we) have enjoyed all these many years. oooh, and for a quick snack, slather a layer of this fabulous fat on a slice of dense rye bread or pumpernickel, with a sprinkle of sea salt. yumm--worth the price of the goose fat right there!!
Are you trying to get me to put back all the weight I lost?
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Old 05-24-2011, 10:50 AM   #18
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Goose fat is a nice addition when baking rice with chicken broth, tomatoes, onions, peppers, and grated cheese. It tends to float on top and crisp the top of the baked rice.
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Old 05-24-2011, 10:56 AM   #19
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Are you trying to get me to put back all the weight I lost?
absolutely not--you go with your svelte self! still, food fantasies can be quite harmless if not always acted upon....
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Old 05-24-2011, 11:17 AM   #20
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Goose fat is a nice addition when baking rice with chicken broth, tomatoes, onions, peppers, and grated cheese. It tends to float on top and crisp the top of the baked rice.
yesss! now that's my kind of delish dish--i'll be having me some right tonight!
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