| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2159.1 | | ROULET::BING | The midnight train is whinin' low | Wed Dec 20 1989 09:48 | 9 |
|
Hi, you might want to try Julio's in Shrewsbury. I know I've
seen duck in there and I think goose. Julio's is on the other
side of shrewsbury center heading towards Northboro. It's on
the right, you can't miss it.
Also the Super Stop & Shop next to BJ's in Westboro may have them.
WAlt
|
| 2159.2 | The Living Earth | LEDS::BLODGETT | The fjords are calling me... | Wed Dec 20 1989 10:38 | 4 |
| I know at Thanksgiving The Living Earth (corner of Park Ave and
Chandler St) had all kinds of organically raised poultry and fowl. It
might be worth it to give them a call.
|
| 2159.3 | tried Demoula's? | VIA::GLANTZ | Mike, DTN 381-1253 | Wed Dec 20 1989 12:57 | 3 |
| I haven't checked this year, but Demoulas at the Searstown Mall usually has
frozen goose around Xmas time. We've made it before (comes with pop-up timer),
and they're not bad at all.
|
| 2159.4 | Demoulas did have them at Thanksgiving. | HYDRA::R_CARROLL | | Thu Dec 21 1989 13:34 | 5 |
|
While shopping at the Demoulas in Searstown I did see frozen goose for
sale. They were in a small freezer near the dairy aisle.
Bob
|
| 2159.5 | Dead goose required...8^)}... | CDROM::SHIPLEY | Packing my new heater... | Sun Dec 19 1993 20:40 | 9 |
|
Can anyone tell me where I can find a goose (fresh or frozen)
in time for Xmas, in the Southern NH area, preferably Nashua
or Merrimack?
Any suggestions much appreciated...
|
| 2159.6 | try shaws | MROA::BERICSON | MRO1-1/KL31 DTN 297-3200 | Mon Dec 20 1993 13:01 | 3 |
| I saw them in Shaws yesterday
Bob
|
| 2159.7 | let the cook beware! | GOLLY::CARROLL | a work in progress | Mon Dec 20 1993 13:31 | 4 |
| Before you buy and cook a goose, I would highly recommend reading the
estimable Dawn Banks' "How to Cook Your Own Goose"...
D!
|
| 2159.8 | Thanks ... I think...8^)} | CDROM::SHIPLEY | Packing my new heater... | Mon Dec 20 1993 19:52 | 19 |
|
> Before you buy and cook a goose, I would highly recommend reading the
> estimable Dawn Banks' "How to Cook Your Own Goose"...
Have done already...really hilarious....
However I've been cooking duck for Xmas for the last 7 or 8 years
(duck a l'orange is one of my specialities) and I just fancied
moving up in size for once. Has anyone tried cooking a goose
both boned and whole and can let me know if it's worth boning
first? I usually bone my ducks, it makes them easier to eat
serving a half duck per person, the fat drains off more easily,
and the cooking times can be reduced while still giving a crispy
skin and still juicy meat.
(I can still remember the first time I ate roasted goose, a
medieval banquet in Munich. A large crispy portion, and seconds
too...8^)}...)
|
| 2159.9 | | ENABLE::glantz | Mike @TAY 227-4299 TP Eng Littleton | Tue Dec 21 1993 12:14 | 7 |
| Since you already know how to do it, I think boning the goose is a good
idea, but you'll have to figure out what to stuff the larger bird with
so it holds its shape. Somewhere in this conference, I described a
dinner we did one year, where we boned three birds of different size
and stuffed them inside each other (I think it was a pigeon inside a
duck inside a turkey or something similar). It came out pretty good,
and was very dramatic. Not sure it was worth all the fuss, but it was fun.
|