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If you are roasting, do it like any other bird but poke the hell out of the skin, as you would duck, so the fat can run out and have a deep pan under the bird to collect the fat. Remember that while chicken needs to be well done, all other poultry should be medium rare.

Save the fat and strain it then refrigerate. Use it for roasting potatoes.

Thanks.

The thought of potatoes roasted in duck or goose fat had me salivating instantaneously.

donlever wrote:Thanks.

The thought of potatoes roasted in duck or goose fat had me salivating instantaneously.

Slice some new baby potatos in 1/2 or 1/4's, heat a dollop of duck/goose fat in a fry pan on high heat, toss in the spuds and toss a couple of times to coat, season with salt and pepper and then finish in a 400F oven.

You may want to turn them a couple of times to brown evenly.

I'd season the goose with fresh rosemary and dried juniper berries.

Topper wrote: Tuesday he told me his buddies have a regular pizza night at their house. I've had the kid's father tell me in great detail which aisle and shelf he gets his favourite frozen pizza at Walmart. Uhhhg. Son and I made dough, topped with tomato sauce (friends with greenhouses gave us a case of tomatoes the other day so I made sauce), pears, Gorgonzola, fennel, pancetta and walnuts.

Sounds great.

Dough recipe?

Do you cook yours on a sheet pan or baking stone?

A similar sweet and savory pizza that I've made before was with figs, prosciutto, walnuts, and fresh torn mozzarella...finished with fresh arugula, and a very small drizzle of honey and reduced balsamic.

But when push comes to shove for me there is no better pizza on earth than a simple margherita with buffalo mozzarella.

How is it you always show up when food is being discussed?

KeyserSoze wrote:

Topper wrote: Tuesday he told me his buddies have a regular pizza night at their house. I've had the kid's father tell me in great detail which aisle and shelf he gets his favourite frozen pizza at Walmart. Uhhhg. Son and I made dough, topped with tomato sauce (friends with greenhouses gave us a case of tomatoes the other day so I made sauce), pears, Gorgonzola, fennel, pancetta and walnuts.

Sounds great.

Dough recipe?

I wing it with a psuedo bagette recipe, flour, yeast, salt, water, let rise, punch down, shape, top, bake

KeyserSoze wrote:Do you cook yours on a sheet pan or baking stone?

One of these days I'll hit a tile shop and pick up an unglazed slab, but until then, its on a pan dusted with corn meal.

KeyserSoze wrote:A similar sweet and savory pizza that I've made before was with figs, prosciutto, walnuts, and fresh torn mozzarella...finished with fresh arugula, and a very small drizzle of honey and reduced balsamic.

Sounds good

KeyserSoze wrote:But when push comes to shove for me there is no better pizza on earth than a simple margherita with buffalo mozzarella.

Our go to is Italian sausage, anchovy, olive, fresh tomato and basil

Hey Beardo . I would like to grill a nice sirloin tip roast on the BBQ . Tips please. It's about four pounds

Dry rub, high heat (~400F), 1 hour, lid closed.

Just like an oven.

No garlic ??? I have cooked them straight on the grate but am curious if a roasting tin foil pan may work better

You could put garlic in the rub or you could shove half cloves into the roast.

I'd skip the pan, maybe turn it 1/2 way through, and don't forget to let it rest ~15minutes after cooking.

Put stilton in the gravy.

Last night friends did a rib roast as some TV chef did it. Seasoned, in a roasting pan and a 500F oven for 22 minutes.

Funny, they always wait till I'm there ask ask if they are doing it right. I just refill my wine glass and say it's not my recipe.

The roast was way under done at 22 minutes, back in for another 10-15 and was perfect except the deep roasting pan did not allow any browning and because it was not on a rack, the bottom steamed instead of roasting.

After dinner they asked if I would do anything different and I mentioned I'd use a sheet pan and a rack.

Oh, Goats Do Roam from South Africa is a nice red (~$15 BCLB) in a Cotes de Rhone style.

It would be interesting to take a looksee into Toppers heart valves and current state of with all the rich red meat fine eatins he is gorging himself on.

Topper you should go fruitarian for a while.

You wrongly assume I have a heart.

He also wrongly assumes that the meat you eat is an issue.

Pretty sure you aren't eating the low end chemically enriched cuts that most of the population gorges on.

Fuck that lion over there looks healthy.

How much fruit did he eat last week did you say?

donlever wrote:Fuck that lion over there looks healthy.

How much fruit did he eat last week did you say?

Jeez Don, I think you've stumbled on something here. It's no wonder lions never even make it to 30 - too much red meat, not enough fruit!

..

Talking of "fruitarians".. Once in a blue moon if I'm really really really bored and in the mood for a bit of schadenfreude I go look up discussion forum on 30Bananasaday.com for people practicing the high carb raw vegan diet.. full of fun stuff like people who won't eat anything other than fruit wondering why they keep getting infections that won't go away, or why their fingernails and teeth are falling out..