Dave Smith wrote:

> On 2023-12-27 7:28 a.m., lucretia@florence.it wrote:
> > On Tue, 26 Dec 2023 19:32:22 -0600, Sqwertz
> > <sqwertzme@gmail.compost>
>
> > > I tried cooking a goose one Christmas. It was absolutely
> > > terrible. Dickensen has been on my shit list ever since.
> > > Stick with a Norman Rockwell turkey.
> > >
> > > -sw
> >
> > Only because you didn't cook it correctly!
>
>
> Is there a way to cook it correctly and it is actually good? When I
> was young my best friend was German and his mother cooked goose at
> Christmas. It was okay, but never as good as turkey. My former
> neighbours cooked a goose a few times. It was about the same as my
> friend's.
>
> I am not going to even try to cook goose. I am already challenged
> with duck. I swore off cooking duck again.

Duck is actually fairly simple but you have to follow directions on
flipping the bird and temperature settings. Also have to have it
raised above the drippings when cooking it.

On Wed, 27 Dec 2023 09:59:05 -0500, Dave Smith
<adavid.smith@sympatico.ca> wrote:

>On 2023-12-27 7:28 a.m., lucretia@florence.it wrote:
>> On Tue, 26 Dec 2023 19:32:22 -0600, Sqwertz <sqwertzme@gmail.compost>
>
>>> I tried cooking a goose one Christmas. It was absolutely
>>> terrible. Dickensen has been on my shit list ever since.
>>> Stick with a Norman Rockwell turkey.
>>>
>>> -sw
>>
>> Only because you didn't cook it correctly!
>
>
>Is there a way to cook it correctly and it is actually good? When I was
>young my best friend was German and his mother cooked goose at
>Christmas. It was okay, but never as good as turkey. My former
>neighbours cooked a goose a few times. It was about the same as my
>friend's.
>
>I am not going to even try to cook goose. I am already challenged with
>duck. I swore off cooking duck again.
>

Duck and goose, nearly the same technique.

On Wed, 27 Dec 2023 08:22:49 -0500, Ed P <esp@snet.xxx> wrote:

>On 12/27/2023 7:28 AM, lucretia@florence.it wrote:
>> On Tue, 26 Dec 2023 19:32:22 -0600, Sqwertz <sqwertzme@gmail.compost>
>> wrote:
>>
>>> On Mon, 25 Dec 2023 08:34:32 -0500, jmcquown wrote:
>>>
>>>> On 12/22/2023 6:12 PM, lucretia@florence.it wrote:
>>>>> On Fri, 22 Dec 2023 17:11:10 -0500, Dave Smith
>>>>> <adavid.smith@sympatico.ca> wrote:
>>>>>
>>>>>> On 2023-12-22 4:42 p.m., lucretia@florence.it wrote:
>>>>>>> On Fri, 22 Dec 2023 11:56:28 -0700, Graham <g.stereo@shaw.ca> wrote:
>>>>>>
>>>>>>>> I wish I could have lamb on xmas day but traditions are too strong.
>>>>>>>> Turkey on xmas eve and the seafood lasagne on xmas night.
>>>>>>>
>>>>>>> My grandmother always cooked goose for Christmas and I much prefer
>>>>>>> that but not at $80 per goose anymore!
>>>>>>
>>>>>>
>>>>>> I have had goose a number of times. I am not the world's biggest turkey
>>>>>> fan but I can understand why turkey is so much more popular.
>>>>>
>>>>> Doesn't have the great flavour of goose though.
>>>>
>>>> I've never tasted goose. I'd like to try it but I've never seen it in
>>>> any of the stores. Then again, I'd not be willing to pay $80 to try it.
>>>> It's reputed to be very fatty. All the Christmas images (based
>>>> Dickensian novels and old movies) involve a nicely browned goose with
>>>> crisp skin from basting it with the goose fat drippings. It *sounds*
>>>> lovely. :)
>>>
>>> I tried cooking a goose one Christmas. It was absolutely
>>> terrible. Dickensen has been on my shit list ever since.
>>> Stick with a Norman Rockwell turkey.
>>>
>>> -sw
>>
>> Only because you didn't cook it correctly!
>
>
>Some years ago we had goose at a friend's house for Christmas dinner.
>I'd not say it was terrible, but they never did it again. Nor would I
>every try it. I'd rather have a chicken.

First of all, make sure the goose is not covered in the 'fridge
overnight. When ready to cook, rub olive oil into the skin all over,
and roast slowly for about five hours. Cooking a goose does not
follow the same rules as cooking other poultry. It's downside is that
it does not have masses of meat on it, but it's upside is a great
flavour.

On 12/25/2023 8:36 AM, jmcquown wrote:
> On 12/22/2023 5:15 PM, Cindy Hamilton wrote:
>>
>> Traditions are only as strong as you want them to be. We stopped
>> making a big dinner for Christmas. The breakfast casserole is
>> festive enough.

We've had this discussion before, but how do you make your breakfast
casserole? My family always used dry cubes of bread as a base, but this
year, I shredded several potatoes into the Pyrex dish, then mixed in a
pound of crumbled bacon, several scrambled eggs, and some shredded sharp
cheddar on top. It came out well.

> I love a good breakfast casserole. Enjoy!

On 2023-12-29, Michael Trew <michael.trew@att.net> wrote:
> On 12/25/2023 8:36 AM, jmcquown wrote:
>> On 12/22/2023 5:15 PM, Cindy Hamilton wrote:
>>>
>>> Traditions are only as strong as you want them to be. We stopped
>>> making a big dinner for Christmas. The breakfast casserole is
>>> festive enough.
>
> We've had this discussion before, but how do you make your breakfast
> casserole? My family always used dry cubes of bread as a base, but this
> year, I shredded several potatoes into the Pyrex dish, then mixed in a
> pound of crumbled bacon, several scrambled eggs, and some shredded sharp
> cheddar on top. It came out well.

Here it is:

Breakfast Casserole

1/2 stick butter, melted
5-6 slices squishy white bread, cubed
1/4 pound Velveeta, shredded (freeze a little before shredding)
1/8 pound Swiss cheese, shredded (we use Emmenthaler)
1/2 pound breakfast sausage, crumbled and browned (we use spicy)
3 eggs
1 cup milk (or less)
salt and pepper
1/8 teaspoon dry mustard
cayenne pepper to taste

Coat the bottom and sides of an 8x8 inch square glass pan with
butter. Layer in half the bread and half the cheese. Push down
into the butter. Sprinkle on sausage, then layer in remaining bread
and cheeses. Beat together eggs, mustard, S&P, and milk. Pour
this over the layers in pan. Refrigerate overnight to let the bread
absorb the liquid. Bake 30-45 minutes at 350 F.

--
Cindy Hamilton

Cindy Hamilton wrote:

> On 2023-12-29, Michael Trew <michael.trew@att.net> wrote:
> > On 12/25/2023 8:36 AM, jmcquown wrote:
> >> On 12/22/2023 5:15 PM, Cindy Hamilton wrote:
> > > >
> >>> Traditions are only as strong as you want them to be. We stopped
> >>> making a big dinner for Christmas. The breakfast casserole is
> >>> festive enough.
> >
> > We've had this discussion before, but how do you make your
> > breakfast casserole? My family always used dry cubes of bread as a
> > base, but this year, I shredded several potatoes into the Pyrex
> > dish, then mixed in a pound of crumbled bacon, several scrambled
> > eggs, and some shredded sharp cheddar on top. It came out well.
>
> Here it is:
>
> Breakfast Casserole
>
> 1/2 stick butter, melted
> 5-6 slices squishy white bread, cubed
> 1/4 pound Velveeta, shredded (freeze a little before shredding)
> 1/8 pound Swiss cheese, shredded (we use Emmenthaler)
> 1/2 pound breakfast sausage, crumbled and browned (we use spicy)
> 3 eggs
> 1 cup milk (or less)
> salt and pepper
> 1/8 teaspoon dry mustard
> cayenne pepper to taste
>
> Coat the bottom and sides of an 8x8 inch square glass pan with
> butter. Layer in half the bread and half the cheese. Push down
> into the butter. Sprinkle on sausage, then layer in remaining bread
> and cheeses. Beat together eggs, mustard, S&P, and milk. Pour
> this over the layers in pan. Refrigerate overnight to let the bread
> absorb the liquid. Bake 30-45 minutes at 350 F.

I'd go for that!

On 2023-12-29, cshenk <cshenk@virginia-beach.net> wrote:
> Cindy Hamilton wrote:
>
>> On 2023-12-29, Michael Trew <michael.trew@att.net> wrote:
>> > On 12/25/2023 8:36 AM, jmcquown wrote:
>> >> On 12/22/2023 5:15 PM, Cindy Hamilton wrote:
>> > > >
>> >>> Traditions are only as strong as you want them to be. We stopped
>> >>> making a big dinner for Christmas. The breakfast casserole is
>> >>> festive enough.
>> >
>> > We've had this discussion before, but how do you make your
>> > breakfast casserole? My family always used dry cubes of bread as a
>> > base, but this year, I shredded several potatoes into the Pyrex
>> > dish, then mixed in a pound of crumbled bacon, several scrambled
>> > eggs, and some shredded sharp cheddar on top. It came out well.
>>
>> Here it is:
>>
>> Breakfast Casserole
>>
>> 1/2 stick butter, melted
>> 5-6 slices squishy white bread, cubed
>> 1/4 pound Velveeta, shredded (freeze a little before shredding)
>> 1/8 pound Swiss cheese, shredded (we use Emmenthaler)
>> 1/2 pound breakfast sausage, crumbled and browned (we use spicy)
>> 3 eggs
>> 1 cup milk (or less)
>> salt and pepper
>> 1/8 teaspoon dry mustard
>> cayenne pepper to taste
>>
>> Coat the bottom and sides of an 8x8 inch square glass pan with
>> butter. Layer in half the bread and half the cheese. Push down
>> into the butter. Sprinkle on sausage, then layer in remaining bread
>> and cheeses. Beat together eggs, mustard, S&P, and milk. Pour
>> this over the layers in pan. Refrigerate overnight to let the bread
>> absorb the liquid. Bake 30-45 minutes at 350 F.
>
> I'd go for that!

It's easily doubled for a 9x13 pan. My in-laws made two of the larger
pans (one with sausage, the other with ham) for their five sons, three
or four daughters-in-law, and two granddaughters.

--
Cindy Hamilton

On 12/29/2023 12:49 PM, Cindy Hamilton wrote:
> On 2023-12-29, Michael Trew<michael.trew@att.net> wrote:
>>
>> We've had this discussion before, but how do you make your breakfast
>> casserole?
>
> Here it is:
>
> Breakfast Casserole
>
> 1/2 stick butter, melted
> 5-6 slices squishy white bread, cubed
> 1/4 pound Velveeta, shredded (freeze a little before shredding)
> 1/8 pound Swiss cheese, shredded (we use Emmenthaler)
> 1/2 pound breakfast sausage, crumbled and browned (we use spicy)
> 3 eggs
> 1 cup milk (or less)
> salt and pepper
> 1/8 teaspoon dry mustard
> cayenne pepper to taste
>
> Coat the bottom and sides of an 8x8 inch square glass pan with
> butter. Layer in half the bread and half the cheese. Push down
> into the butter. Sprinkle on sausage, then layer in remaining bread
> and cheeses. Beat together eggs, mustard, S&P, and milk. Pour
> this over the layers in pan. Refrigerate overnight to let the bread
> absorb the liquid. Bake 30-45 minutes at 350 F.

Thank you, I'll save that. I should have added milk, and used fewer eggs.