Posts by XanderMac

Interesting point, Bughut.   I normally use a ham bone (sometimes bacon) so there's already some salt, but didn't realize that was slowing it down. But that's good to know in case I ever make a quicker version - perhaps cook...

The taxonomical stuff is interesting, so please don't hold back on my account.   I'll see if I can post a pic of the flesh and then you can really have at it.   My dogs were circling me as I was removing the wrapper...

Quote: Originally Posted by KYHeirloomer    If the were specks, of course, I'd have to advise XM that they are bad for you, and should be carefully wrapped, chilled, and overnighted to me for proper...

This may indeed be Canada Goose, then. The flesh is deep crimson, sort of like beef but even more burgundy tinged, not the bright red of a piece of store-bought beef. And I don't really see much fat. Anyway, I doubt it really matters...

Thanks tylerm. I looked at 11/22 and didn't notice the year. Here we are, several generations of geese later! (One might think they'd delete these old threads, but I guess they serve as a reference point).    Now, my...

Mudbug, I'd love to know how it turned out. I've got some wild Canadian goose to cook as well (breast and thigh) and I've never done it before. I like the idea of the stronger flavours (molasses, ginger) in case I don't like the...

Hi SK,   The only thing I know that gets rid of that crunchiness is time. I've always thought of pea soup as a longer process, not good for a quick dinner. My mum used to use a pressure cooker, but I simply put it in a crock...