Any Home Bakers Here?

[jnicholes]

Hello,

I just found a recipe I wanted to share.

First off, you need to know that I used to be a turkey hunter when I lived in North Idaho. Now that I moved to South Idaho, I can’t really turkey hunt that much. I had a way of cooking the turkey, that made it taste very delicious. This is wild turkey, not store-bought.



I took this one down before I moved down to South Idaho. The way I cook them is very interesting. I always had trouble plucking the bird, so I just skinned the whole turkey. After that, I stuff it full of vegetables like apples, oranges, celery, and more stuff. After that, I lay bacon all over the top of the bird. I then fill a pan with a little bit of water, and put the bird in it. When I am done with that, I cover the whole thing with aluminum foil, bake it according to its weight, and when I take it out, it tastes very good. A lot better than store-bought turkey, in my opinion.

Anyway, this brings a question to my mind I wanted to ask the people here. Last season, I took down my first Canada goose. When I cooked it, it tasted very odd. I don’t know if I cooked correctly, or if it’s because it is a goose, and I never had a goose, but does anyone here have a good recipe that I can use for next season?

I hope you enjoy the wild turkey recipe.

Jared

 

[N F C]

I've never cooked a goose @jnicholes so hopefully someone else on here has.

Best of luck with the new job!

 

[pennyJo1960]

I never have wonder was it a fishy taste maybe ?

 

[Aria]

Hello,

Haven’t been on for a while, how is everyone?

I have not posted in a while because I am now working as a garden associate at Lowes. I am very busy.

I wanted to share something I learned about cooking and chickens though. I always have trouble peeling boiled farm fresh eggs. Today, I was on the Internet and I found a way to peel them that actually works really well.

After boiling the eggs, I put them in an ice bath for five minutes, then they come apart very easily.

I have recipes I would like to share some time, I just have to find them.

Jared

Jared, YES. More help, after the icebath....take a teaspoon and with the back of the spoon tap all around the egg...insert the tip of the spoon underneath the egg skin and work it around. This will remove the skin easily. Tip comes from: Americas Test Kitchen Cooks Country. Have fun, Aria

 

[Aria]

Ron, Thanks you again, my pure kimachi2 knife arrived today. Now
I MUST BAKE BREAD TO TRY IT. Ron, it looks SUPER. Regards, Aria

 

[ronott1]

Ron, Thanks you again, my pure kimachi2 knife arrived today. Now
I MUST BAKE BREAD TO TRY IT. Ron, it looks SUPER. Regards, Aria

Have fun baking bread!

 

[igorsMistress]

The filling is:
3/4 lb. thin sliced pastrami
12 slices of Swiss cheese (I just grated a bunch, didn't have sliced)
12 oz. well-drained sauerkraut
1/2 Tablespoon caraway seed (I used about another 1/2 Tab for sprinkling on the outer dough)

Do you want the Russian dressing too?

I can't wait to make this!

Yes, we both like Russian dressing, yes please!

 

[igorsMistress]

Hello,

Job is going good. I am mainly a garden waterer. I take care of all the plants and make sure they stay alive.

Looking through my recipe cabinet, if I find something, I will post it.

Jared

That's my dream job actually. I'm going to do that when I retire from my current job. Lucky you

 

[R2elk]

Anyway, this brings a question to my mind I wanted to ask the people here. Last season, I took down my first Canada goose. When I cooked it, it tasted very odd. I don’t know if I cooked correctly, or if it’s because it is a goose, and I never had a goose, but does anyone here have a good recipe that I can use for next season?

Goose does not taste like chicken or turkey. I just stuff and roast a goose like I would a turkey or chicken. Of course I always pluck and never skin any waterfowl or poultry to take advantage of the wonderful moistness it preserves in the meat.

 

[ronott1]

Goose does not taste like chicken or turkey. I just stuff and roast a goose like I would a turkey or chicken. Of course I always pluck and never skin any waterfowl or poultry to take advantage of the wonderful moistness it preserves in the meat.

Do you like the way it tastes?