Flash fry them to hold the flavor and soft texture. A good Turkey cooker goes a long ways. I prefer a nice ham though.
Sometimes I think the only way people can go vegan is because they've never actually had good meat before.
I put mine in the smoker with a pan of butter, booze, and aromatics underneath to catch the drippings and become gravy. I also brine them for a day beforehand.
It's my Friday Eve on the Graveyard shift and I was so positive that tonight was MY Friday.... FAIL...~Whines all dramatic~
Yeah, ham. Love a good ham. That was usually our Christmas meat. Too close to Thanksgiving to serve the same dinner again, I reckon. I don't eat much smoked meat these days, for health reasons. (Commercially produced smoked/processed meat can be highly carcinogenic.) But damn.
Thoroughly brined. I've asked for Boxing Day off so I can do a repeat of the dinner party I threw last year. Haven't decided what the main course should be, but it won't be turkey. Or ham.
I'm putting off either a) going straight to bed, or b) ironing the latest seam in a set of drapes I've been altering for a friend since maybe 2014. (They came as backtab panels, but she wants to hang them on her existing traverse rod. Thus the very tedious surgery, which I've been putting off lo, these many years.) EDIT re: the picture--- I'm having to French seam them, the fabric is so ravelly.
What about something like a tourtierre meat pie? (A delicious combination of beef and pork ground up—or just pork alone—lightly spiced with cinnamon and allspice, cooked with onion, lightened with breadcrumbs, and served in puff pastry?) It's easy to make ahead of time, and you can make one big pie or small individual ones. If you're interested, PM me, and I'll send you my recipe. Served with fresh cranberry sauce (fresh uncooked cranberries, a cut-up-orange, a few flakes of coconut for colour, sweetened to taste with sugar and left to marinate for a day or so) and a selection of pickled vegetables and fruit (like spiced brandied peaches, dill pickles, pickled walnuts, bread-and-butter pickles, etc) it's fantastic AND seasonal, without repeating the main course from the day before. Start with a fancy winter salad (like a Waldorf) and finish with a nice dessert. Bingo. I usually serve this meal on Christmas Eve, but it works well any day of 'the holidays.' Here's a photo of my accompaniments dish a few years ago ...minus the dill pickles. The colour combinations can be quite festive.
We used to call your type of cranberry sauce cranberry relish, and the tourtierre and pickled goods give the whole thing a very French Canadian vibe, though they don't usually make theirs using puff pastry. Also, adding finely chopped and sautéed mushrooms the the tourtierre can give it a very nice kick of savoriness.
Yeah, there are umpteen recipes for tourtierres. My recipe is one that I picked up in my home town (in northeastern Michigan), where they were very popular at holiday time. My dad was a mailman, and often people on his route would give him a homemade tourtierre as a gift for his year of service to them. Lots of people with some French/Canadian ancestry in our town, including my dad. One year, I remember, we got four pies from different families. All delicious. What a feast we had. My recipe came from one of the people on his postal route. I remember the big differences had to do with the spicing ...some people used only pork and sage. (Also delicious.) And the meat content varied as well. Some used a mixture of different meats, while some stuck with only the pork. All of them used puff pastry, though. It was the first time I ever had puff pastry ...and I became a fan. There was also a lady who used to give him a catering-sized tray of homemade fudge every year. It was fantastic, and lasted us at least a few minutes. We also got lots of boxes of Christmas cookies, homemade candies (peanut brittle was popular) and other edible goodies. We done good. Or, rather, my dad done good. We were just the beneficiaries of his popularity. Yeah, cranberry relish is probably a better term ...although I always call it 'my cranberry sauce.' I never make cooked sauce now.
Nice! Believe it or not, I made a tourtiere for an Easter dinner several years ago. So I know they're good. (Got the recipe out of the Canadian section of the Women's Day Encyclopedia of Cookery. Twelve volume set, came out in the mid-1960s. For years I only had volumes 1-3, but my mom found them all at a garage sale and they're still my favourites.
It's been beef and goose for us, for a long time now. Personally I'd prefer a few shredded ducks, a four-foot stack of pancakes and a vat of hoisin sauce, but that's just me.
My husband and I got a (commercially prepared) frozen goose a few years ago and cooked it for Christmas dinner. And were rather disappointed. I had assumed it would be BETTER than chicken, turkey, etc. Instead, it was rather characterless. Maybe we did something wrong. I mean, it was okay, but nothing special. I had goose built up in my head as the quintessential British Christmas food ...too much reading of Dickens, probably. It was quite humdrum. I would never refuse it, but would probably not bother to cook it again, unless I had more advice about how to do that. The only other goose I ever ate was a wild Canadian goose, shot by my dad. I am very VERY partial to duck (again, we ate lots of wild game when I was a child) and this goose was like succulent Blue Ribbon Award wild duck—despite the similar need to be careful about chomping down on a lead pellet. I remember it to this day. So I guess I assumed domestic goose would be similar. Ach well.
Suppose this year it's time to step things up for Thanks Giving, and get a Flamingo for the feast. But what goes with Flamingo?
I concur. Goose isn't up there with duck, but it's preferable to turkey any day of the week. And besides, I don't have a say in things. It's pure luck that everyone else in my family hates turkey.
*laughs in psychotic* But in all seriousness, I don't even have access to an Olympic swimming pool, let alone that many toasters
Pheasant is the same way with biting down on bird shot. Little BBs really hurt the teeth. I honestly think all the birds are good, but they each require entirely different cooking styles.
I found an old recipe. https://passtheflamingo.com/2017/03/15/ancient-recipe-braised-flamingo-roman-5th-century-ce/ And a couple more for fun. http://www.clearether.com/Deb/Flamingo_Flambe.html http://www.oocities.org/neander97/features/flamingo-D.html
Reading what I am almost 100% sure is a raunchy romance, written by a woman who isn't a human (at least not by any standard beyond appearance). The MC (Jennifer Downs), is so dumb that she took a good long while of standing naked in Mr.Felton's (AKA Love Interest/ AKA Mr. Gropey), office at least 15-20 minutes, before realizing that he didn't run an accounting firm. Lyra Parish by pen name, will not save the fact that this tradgedy of a book is bloody brilliant for all the wrong reasons. In what universe does a 17 story building lose 2 floors the next day? Mr. Gropey will have a fancy sub-basement by late the next week at the rate it loses floors.