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A roasted goose with head and neck A dish of roast goose. The meat, liver and other organs, fat, skin and blood are used culinarily in various cuisines. [1] The meat has a distinctive flavor. [2] Goose eggs are also used culinarily, but unlike chicken eggs are only available seasonally; in the UK goose eggs have a fall-to-early-winter ...
The cuisine of Québec (also called "French Canadian cuisine" or "cuisine québécoise") is a national cuisine in the Canadian province of Québec. It is also cooked by Franco-Ontarians . Québec's cuisine descended from 17th-century French cuisine and began to develop in New France from the labour-intensive nature of colonial life, the ...
In Guangdong and Hong Kong, roast goose is a variety of siu mei, or roasted meat dishes, within Cantonese cuisine. It is made by roasting geese with seasoning often in a charcoal furnace at high temperature. Roasted geese of high quality have crisp skin with juicy and tender meat. Roast goose are normally served with plum sauce to augment its ...
The Canada goose (Branta canadensis) is a large species of goose with a black head and neck, white cheeks, white under its chin, and a brown body. It is native to the arctic and temperate regions of North America, and it is occasionally found during migration across the Atlantic in northern Europe.
Lobster meat mixed with mayonnaise and served in a toasted hot dog bun. X: X: O: Muktuk: Diced whale skin and blubber, commonly made from bowhead whale. X: X: O: Pâté au saumon: Crusted meat pie containing mashed potatoes, cooked salmon, and various spices and herbs. [92] O: Pacific smoked salmon
Reindeer meat may taste very similar to deer for some people but is a bit leaner and softer than venison. It does share a similar gamey flavor, however. It does share a similar gamey flavor, however.
While the global supply chain pile-up has left many brands out in the cold, Dani Reiss is feeling pretty warm at Canada Goose Holdings. “We do not expect to have any material headwinds in supply ...
This matter remained a debated topic in Jewish dietary law until the Jewish taste for goose liver declined in the 19th century. [24] Another kashrut matter, still a problem today, is that even properly slaughtered and inspected meat must be drained of blood before being considered fit to eat.