It’s also slightly greasy.
Huh. I hadn’t heard that before.
I picked it up somewhere; I forget where.
I only bother digging out the pellets I can see. I make a contest out of the remainder of the pellets. Anyone who brings me a pellet gets a piece of chocolate. No fair trying to use magnets!
At the local Kroger (central SC), I saw frozen goose for sale just this past weekend. $12 for a rather sizable bird.
I roasted a duckling yesterday. I should be able to get three or four meals out of it. This makes me think, more than ever, that the sheer size of the bird is going to put some folks off unless they have lots of mouths to feed.
Yep. In Hungary they do. You can buy goose fat in tubs or bricks at many supermarkets. (In fact, you’ll see the goose fat on a slice of bread in that first picture). Both pork lard and goose fat are used to make zsíroskenyér, a pub snack consisting of thickly sliced Hungarian bread, lard or goose fat, raw onions, and a sprinkling of salt and possibly paprika. Chicken liver or goose liver can also sometimes be found on it, as well as the occasional tomato wedge or sliver of hot Hungarian wax pepper. Pork lard certainly is more common for this application, but goose fat is popular, too. When combined with goose liver, the combination is simply heavenly.
I can feel my arteries hardening just from reading that!
Yeah, but I don’t really think it’s any worse for your health–at least the liverless version–than the 1/2 pound (or larger) burgers you get at bars here. A tablespoon of lard has 115 calories. A thick slice of bread, maybe another 100. You’re up to 225 calories. A single patty McDonald’s hamburger–mind you, not a cheeseburger–has 280 calories, and only slightly less saturated fat than the greasy bread described above. A single McDonalds cheeseburger has 330 calories and more saturated fat than a tablespoon of lard.
I’m not saying you should gorge down on these things or that they’re lite foods of any sort–it’s just that the typical after-pub or in-pub sandwich in the US has far more calories than a slice of fatty bread. (And you generally don’t eat more than one slice at a sitting.)
So to get this absolutely clear. Goose can be quite greasy, right?
Not really.
In her book “Farm Boy” Laura Ingalls Wilder talks about the Wilder’s Christmas goose having “large drumsticks” and “white meat.” She doesn’t mention the grease.
I image goose grease could be used to make soap and candles.
When I was growing up, my parents had some Austrian friends who ate goose fairly regularly. Maybe it’s more common in Germany and Austria?
They advised having beer with goose, rather than wine, because they thought the beer cut the grease better.
Perhaps a man told you? First name, Duran. Last name, Duran. Or perhaps it was Rio, via Duran Duran. You’d think it would be easy to remember, but sometimes these things . . . they are not as they appear.
True, no doubt.
But why does reading that sentence disturb me?
Goose is commonly available in restaurants in Europe, but rarely available here in the U.S. (In fact, I’m not sure I’ve ever seen it.) So I try to order goose at least once whenever I’m in Europe. It’s delicious! Of course, I’m in the minority of Americans who prefers the dark meat of chicken.
Ed
Yes, but don’t you find it a bit, I dunno, greasy?
Goosimite?
Band name!