Search results
Results From The WOW.Com Content Network
In German cuisine, goose neck is stuffed with goose liver and cooked to make a sausagelike dish; similar dishes are made in eastern Europe. Goose meat is also used to fill pies or dumplings or to make sausage. [8] Goose and goose liver are also used to make foie gras, pâtés, and other forms of forcemeat.
Duck gizzards are also commonly cooked in the confit method. Varying forms of this delicacy thrive throughout southern France. [citation needed] "Confit country" is the area of Occitan France [citation needed], where goose fat is used for cooking, as opposed to olive oil, which is used in Provence, where olives were plentiful and thus cheap.
In Germany, roast goose is a staple for Christmas Day meals. [5] For European cultures, roast goose is traditionally [6] eaten only on appointed holidays, including St. Martin's Day. [7] It is generally replaced by the turkey in the United States. Similarly, goose is often an alternative to turkey on European Christmas tables. [citation needed]
Duck foie gras ("foie gras de canard") has a slightly lower fat content and is generally more suitable in texture to cooking at high temperatures than goose foie gras ("foie gras d'oie"), but chefs have been able to cook goose foie gras employing similar techniques developed for duck, albeit with more care.
He Cooked His Goose is a 1952 short subject directed by Jules White starring American slapstick comedy team The Three Stooges (Moe Howard, Larry Fine and Shemp Howard).It is the 140th entry in the series released by Columbia Pictures starring the comedians, who released 190 shorts for the studio between 1934 and 1959.
Chitterlings in broth. Chitterlings (/ ˈ tʃ ɪ t (ər) l ɪ ŋ z / CHIT-linz), sometimes spelled chitlins or chittlins, are a food most commonly made from the small intestines of pigs, [1] though cow, lamb, goose and goat may also be used.
I present the Men's Expedition parka, which checks the "extreme" mark on Canada Goose's warmth meter, meaning it can withstand freezing weather temps to below 22 degrees F. Warm and functional in ...
Rillettes (/ r ɪ ˈ l ɛ t s, r i ˈ j ɛ t /, also UK: / ˈ r iː j ɛ t /, French:) is a preservation method similar to confit where meat is seasoned then submerged in fat and cooked slowly over the course of several hours (4 to 10 hours). [1] The meat is shredded and packed into sterile containers covered in fat.