- Mar 10, 2006
- Reaction score
STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Damn that's nice.View attachment 1483164
Paging @Piobaire -- pâté en croûte with duck, apple and blood sausage. At Maison Nico -- opening this weekend in SF.
View attachment 1483170
Paging @beargonefishing -- brisket sando with pickled onions and honey mustard. At Horn BBQ -- opening this weekend in Oakland. Nice change from the steady toll of restaurant closing news!
No such thing as a bad question.I ask out of ignorance..
why do you add pork fat to ground goose vs adding goose fat?
Many thanks for not butchering the foie gras.No such thing as a bad question.
These are wild geese. Even though they add a little fat for the winter, it’s nowhere near enough for a dish. It’s actually quite lean meat, hence the addition of pork fat. Which I can buy in bulk from the local butcher, I haven’t bothered to ask him whether he has goose fat in bulk. Fat chance (pun intended)
The same sort of question always comes from my foodie friends regarding the liver. “Hey, as you’re shooting & butchering so many, save the livers for foie”.
The livers, even though they do have that liverry taste, are just not fat enough as these guys fly a lot and feed of the land.
(oh, and quite regularly the fat on top of the breast is riddled with steel shot, it saves the breast but the fat is unsalvageable)
If I remember and feel up to it I’ll shoot a few pics next time I’m butchering.
Long story short:Do youhave a recipe that makes four cookies, or is that all that remained after eating the dough?