Cooking

[dsrtao]

I started by peeling an apple for Z. E. wanted one as well. Then I peeled all but two of our remaining apples, swishing them in lemon juice as I went. Cubed, then into 9x13 pans. The first 1.5 inches is apple chunks, then cover in oatmeal. Sifted sugar, cinnamon, nutmeg, ginger on top, spread it around a bit, then added some water to the bottom of each pan. In the oven at 400 or so for about an hour. The topping will get crunchy if you add a lot of butter; I used just a tiny bit.

Then I took out the lamb leg from the fridge and boned it. The bone and some of the meatier bits of trimming went in a pot with a half gallon of water, a diced onion and a large handful of diced garlic. Some salt. Set that to a boil, then reduced to simmer.

Half of the lamb meat went into the fridge for something else. The other half was lightly browned in olive oil with onion and garlic, then put in a crock pot with a pound of orzo and a pound of spinach. Water to cover; simmer all day.

Comments

[robertdfeinman.livejournal.com]

See if you can figure out how to include lentils in you next cooking extravaganza, it's an under appreciated vegetable.

We made a goose the other day. I like goose, but it just isn't a very practical item. We got two slices per person for seven people and two drumsticks. For $47 that's not a good value. Did geese used to be bigger?

Speaking of strange vegetables our local oriental market had mallow leaves. I wanted to buy some, but the chef refused until we found what to do with them. (No you don't make marshmallows from mallow, but there is a connection.)

[dsrtao]

I'm fond of lentils as dal and in soup. We have a big jar of green and another of red sitting on the counter.

I've never had goose, but it's on my list. I thought that geese were often close to turkey size.

[robertdfeinman.livejournal.com]

Current geese that one finds in supermarkets are about 12 lbs, Turkeys now go up to 20+. I think this is the result of breeding.

I would estimate that from a 12 lb goose one will get about one quart of fat and about one lb of breast meat. The goose fat can be used instead of chicken fat in other cooking projects.

If there are plumper geese, I don't know where to find them. My local supermarket tends to have about four geese per year. The price also reflects the scarcity - $4+ per lb. Compare this to turkey which can be had for near $1 when there are specials.

I don't know how Canada Geese taste, but there seem to be enough of them under foot that some should be willing to find out...

PS

[robertdfeinman.livejournal.com]

Goose is all dark meat. It's like eating whole wheat instead of white bread. The texture is much the same, but the color differs. It's not fatty because the cooking renders all the fat out that lies just below the skin.