tag:blogger.com,1999:blog-22301740.post7987475053999886737..comments2024-03-26T09:49:07.212-07:00Comments on The Scratching Post: My Goose Was Not CookedK T Cathttp://www.blogger.com/profile/10259428595745509790noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-22301740.post-87793482163793417162013-10-21T06:11:39.558-07:002013-10-21T06:11:39.558-07:00Removing the legs - brilliant! You'd get insul...Removing the legs - brilliant! You'd get insulating mass away from the rest of the body and the surface area of juice-leaking cuts would be pretty minimal.<br /><br />Thanks!K T Cathttps://www.blogger.com/profile/10259428595745509790noreply@blogger.comtag:blogger.com,1999:blog-22301740.post-53932195356362379032013-10-21T05:20:35.874-07:002013-10-21T05:20:35.874-07:00"But it isn't too good when a moose and a..."But it isn't too good when a moose and a goose, Start dreaming they're drinking the other one's juice. <br />Moose juice, not goose juice, is juice for a moose. And goose juice, not moose juice, is juice for a goose. So, when goose gets a mouthful of juices of mooses, And moose gets a mouthful of juices of gooses, They always fall out of their beds screaming screams. So, I'm warning you, now! Never drink in your dreams."<br /><br />I'm sorry, but it had to be said.<br /><br />Incidentally, I forget which well-known chef it was that recommended this (maybe Julia Child?), but it is supposed to be easier to get everything cooked right if you remove the legs and wings from a bird and cook them separately. That big, compact mass of bird torso cooks at a different rate than the relatively small, well-exposed legs, and the legs get in the way of almost anything you try to do.<br /><br />(the most extreme example of this I've seen was the time we butchered a rooster, and got him all prepped and into the oven so fast that rigor mortis hadn't even set in yet. His legs straightened out as he cooked, and he ended up kicking the lid off of the roaster pan)tim eiselehttp://somethingscrawlinginmyhair.comnoreply@blogger.com