tag:blogger.com,1999:blog-4309470395783938361.post2546802798734812705..comments2024-03-28T20:33:58.050-04:00Comments on Mystery Lovers' Kitchen: The Diva Roasts A GooseKorina Mosshttp://www.blogger.com/profile/06533228666706765470noreply@blogger.comBlogger13125tag:blogger.com,1999:blog-4309470395783938361.post-27355235601843997292010-12-22T23:51:58.421-05:002010-12-22T23:51:58.421-05:00not a fan of goose, so our traditional German Chri...not a fan of goose, so our traditional German Christmas dinner is rouladen - beef roll-ups, but different than the American ones. Start with a sandwich steak thin piece of top round, about 8 inches long. spread horseradish mustard on it, then add salt and pepper, minced onion, diced dill pickle, and chopped raw bacon. roll up and skewer with toothpick. make several, place them in a roasting pan, Marlanoreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-82781417980959406522010-12-21T19:17:11.454-05:002010-12-21T19:17:11.454-05:00Terry, duck is one of my favorites. I have troubl...Terry, duck is one of my favorites. I have trouble finding it around here without an added solution, and I always feel like I can taste the solution they put in it, so I don't make it much anymore. <br /><br />Jenn, we ought to spread the word to write personal notes on recipes. Everyone cherishes them!<br /><br />~ KristaKristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-8463999589664445652010-12-21T13:28:35.302-05:002010-12-21T13:28:35.302-05:00Oh, this sounds delish. We always brine our turke...Oh, this sounds delish. We always brine our turkey, so that step seems natural. Love the pics of Mochie and that your mom writes in her cookbooks. I love the personal notes from my grandmother in her recipe box!Jenn McKinlayhttps://www.blogger.com/profile/10034538053367194707noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-41055843190963841622010-12-20T18:19:49.013-05:002010-12-20T18:19:49.013-05:00I've done duck -- once -- but never a goose. H...I've done duck -- once -- but never a goose. However, I found our own 'traditional' stuffing that we use for Thanksgiving was designed to be used in a goose.<br /><br />Terry<br /><a href="http://terryodell.blogspot.com" rel="nofollow">Terry's Place</a><br /><a href="http://www.terryodell.com" rel="nofollow">Romance with a Twist--of Mystery</a>Terry Odellhttps://www.blogger.com/profile/11610682530545306687noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-30174507444045399402010-12-20T15:09:59.833-05:002010-12-20T15:09:59.833-05:00Alice and Mark, I'm thrilled that you're g...Alice and Mark, I'm thrilled that you're going to try a goose. I hope it's delicious! You can find anything in NYC, so I'm confidant that your butcher can indeed provide a goose. BTW, the leftover goose fat freezes well and can be pulled out for frying potatoes in January and February. A nice treat when it's cold out! I'm crossing my fingers and hope that you love theKristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-4624869859022696172010-12-20T12:19:10.259-05:002010-12-20T12:19:10.259-05:00Krista - I was so impressed with this post that I ...Krista - I was so impressed with this post that I called Marc over to read it, and we got together for this joint comment! A chef friend of ours always said "fat means flavor," which many cooks have said, of course, and we agree. We're not afraid of a little bit of fat in our dishes. Bacon fat, beef tallow, even good, old fashioned lard are ingredients in some of our favorite Cleo Coylehttps://www.blogger.com/profile/15557517506340986862noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-83377830464208309522010-12-20T09:44:23.632-05:002010-12-20T09:44:23.632-05:00Sheila, you should definitely try goose. I think ...Sheila, you should definitely try goose. I think most people who like duck will also like goose. They're not exactly alike, but similar. And I hope you'll cook some potatoes in that duck fat and let us know how they turn out.<br /><br />Julie, I hope you'll try it sometime. You might even score a frozen goose on sale after the holidays!<br /><br />~ KristaKristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-15341766317155796052010-12-20T09:39:25.581-05:002010-12-20T09:39:25.581-05:00Elizabeth, Mochie was helping me decorate. He lov...Elizabeth, Mochie was helping me decorate. He loves to climb the ladder. Goose does sound very old-fashioned, and it's a nice switch from turkey once a year.<br /><br />LOL, Dru! I knew some people would be grossed out. It's good, though, really! : )<br /><br />Avery, I hope everyone checks to see who won! Mom and I had fun looking through the old recipes -- some of them were reallyKristahttps://www.blogger.com/profile/11002970043709820868noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-78876746569055645682010-12-20T09:27:28.052-05:002010-12-20T09:27:28.052-05:00I've never had goose... unless of course you c...I've never had goose... unless of course you count pate. This is an enormously interesting and informative post, Krista. Thank you! I learned so much this morning. And now I want to try goose too. Very cool.Julie Hyzyhttps://www.blogger.com/profile/15601637878498393081noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-88508879435968319222010-12-20T08:40:26.644-05:002010-12-20T08:40:26.644-05:00You've almost convinced me. I think I've ...You've almost convinced me. I think I've had goose only once in my life, when a family friend invited us over for Christmas dinner. (I was not impressed.)<br /><br />Some chefs these days swear by duck fat for frying, particularly french fries. Then sprinkle a little truffle salt on them before serving. Should I admit I have both?Sheila Connollyhttp://www.sheilaconnolly.comnoreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-83761505804079806152010-12-20T08:36:26.214-05:002010-12-20T08:36:26.214-05:00Wow, the Diva really does cook the goose! Great s...Wow, the Diva really does cook the goose! Great share. Love that you and your mother went through the cookbooks together. That's something I would have loved to do with my mom. I got a lot of recipes from her. <br /><br />BTW, the winner of yesterday's contest to win a copy of TLQG is up and posted right "before" your post. Someone who commented yesterday for our guest Daryl Wood Gerber a.k.a. Avery Aames https://www.blogger.com/profile/14774220321350792346noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-73857572867592664542010-12-20T05:42:49.761-05:002010-12-20T05:42:49.761-05:00Thanks for sharing your Christmas meal with us. I...Thanks for sharing your Christmas meal with us. I loved that you knew when we were going to say "eeww" to a particular dish.<br /><br />Happy Holidays!Druhttps://www.blogger.com/profile/07978384022143035332noreply@blogger.comtag:blogger.com,1999:blog-4309470395783938361.post-65046414444467159182010-12-20T05:38:06.378-05:002010-12-20T05:38:06.378-05:00I think Mochie was looking around for the goose y...I think Mochie was looking around for the goose you were talking about! <br /><br />Isn't it funny how expensive and relatively hard to find geese are at the store? Having goose for dinner has a wonderful Old-World sort of feeling to it--like Dickens! Thanks for sharing this recipe with us, Krista. :)Elizabeth Spann Craighttps://www.blogger.com/profile/15625595247828274405noreply@blogger.com