Somehow, a judge should sentence the boyfriend to become your butler,
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sodium alerrt!
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Happy Thanksgiving to all my Canuck friends from Canadia.
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I knowā¦
Working today.
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Canadian Thanksgiving is more low-key than its American counterpart. Folks may hop in the car for short trips to visit family and friends but we donāt have mass travel via airplane nor shopping madness like the US Thanksgiving. October Thanksgiving is a reflective time in Canada.
As someone who grew up on a farm, it is also a time to revisit my roots as there is still harvesting going on in early October in Canada whereas the fields are pretty barren in late November. It is easier to get into the āgrateful for the harvestā mood this time of year. The tree leaves are changing colour and it is warm enough still to be out to enjoy them. A good time for a long weekend. 
Iām in the bush in Northern Ontario. We are having a full turkey dinner tonite along with grouse. Got a mess of pike as well but I think we are having them tomorrow.
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Whelp, Iāve invited the relatives over for turkey day.
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people need to stop celebrating with turkey, the least tasty poultry there is.
Duck is 1000x times tastier. Goose too.
Even chicken is better.
1st of all, you are correct.
Secondly, turkey can be delicious if itās prepared well.
Seeā¦
More specifically, seeā¦
https://archive.ph/YuOQi
Most specifically, seeā¦
Poultry breast is inedible. And turkey has so much of it.
Absolutely not.
I celebrate my birthday with duck, and New Yearās with goose. Chicken is a staple.
I eat turkey once a year, and once a year, i enjoy it. Itās gotten better since i started buying pastured heritage breed turkeys.
And poultry breast is fine if you avoid over-cooking it.
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do you have a goose recipe? I also need to find a place that sells goose. Wonder if wholefoods has it. Wholefoods has frozen whole duck.
Northern Ontario in October: the fish are biting and the black flies arenāt. Perfect. My mouth is watering at the thought of your pike feast.
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I used to agree with this. Now, itās my favorite part.
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I stab the skin hundreds of times with a sharp fork. Then i stuff the goose with a mixture of wild rice, sauteed mushrooms, onions, and celery, and fresh cranberries. I start the oven on high to brown it and begin to render the fat, and after the skin colors, i turn the heat down and cook until itās done.
The flesh is fairly forgiving about the final temp. But donāt forget that the interior temp will rise as it rests, so you donāt need to over-cook it to pasteurize the stuffing.
When Iām feeling ambitious, i start the goose on its side, and flip it to the other side after ~20 minutes, and then flip it to its back when i turn down the heat. This produces more crispy skin. And the skin is the best part.
I use a rack to keep roasts off the roasting pan. And for goose, i remove the fat from the pan a few times. The fat is excellent for cooking vegetables and making popcorn.
Please change thread name to Thanksgiving Flans
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I have always been your biggest flan.
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ā¦ pudding ā¦ something about pudding ā¦
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