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Crtd 14-01-25 Lastedit 15-08-20

Cleaning my First Goose

Morning bangs, Piet! I lately met this hunter, got a goose, and my friend Retired Political Philosopher Bert Kerkhof, born Veendam, had shown me how to clean it [story].

For long I prepare a raft for Piet to cross the river (3 old surfboards epoxied together - and painted black of course), as well as a coffee flag (black/brown) on a tall pole. But I had wasted my time studying Christianity. I saw his dog, Black, swim over to bring a goose and so could plot his whereabouts for a well directed loud cheer to celebrate the catch. Piet walked to the riverside right across me and asked: "what do you want? I have goose, duck and pigeon". Being in training for goose cleaning, I opted for goose. Piet turned around and disappeared checking the sky.


... Piet turned around and disappeared checking the sky. ...


...  not much later Piet and I were on coffee, cigars and luxury bread from the bakery of Margriet my landlady...


... in stage one, hanging 4 days, the only challenge is not to look back too often ...

my friend Retired Political Philosopher Bert Kerkhof, born Veendam, had shown me how to clean a goose by first skinning it totally. On internet you can watch it prepared by plucking (like a chicken), so during the cooking the skin can retain the muscle moisture. Then there's the Canadians who straight dig the breasts out, the mighty flying muscles that form over 95% of the meat [http://www.youtube.com/watch?v=ZTSgYt3xkRs]. Piet does that too, he said, but cuts the legs out as well, for soup. So I decided to opt for the Canadopitian method.  


... stage one, opening the breast skin, I was surprised to look almost like a professional  ...

On the emotional front, I must say that the course by my friend Retired Political Philosopher Bert Kerkhof, born Veendam had helped me through the qualms of attacking a dead body, but at the start today I still felt a bit Al Qaeda. Once at work that disappeared. Now I will have to shield myself for further inadvertent personal developments in this direction (see left).


... cutting out breast muscle I was not too bad but made some miscuts ...


... not so bad at all...


... left: the breast meat, right: Piets recommendation, legs for soup ...


... remainders at a discrete place to see from inside my hut who is reporting ...
after a few days it got pulled 2 m down but not substantially chewed at ... I did not yet see the lucky finder ...


... l.t.r.: goose breast piqué, goose leg soup with celery, potatoes, and aubergines olives tomato for the oven al washed down with a jolly Fleurie ...


...  Piet has started a phase of my life in which I seem to regain my popularity among people
that I lost due to my refusal,
straight from birth, to believe any of their bullshit
my cuisine seems to prompt forgiveness, remember Martin in Voltaire's Candide: who cares about the company if the food is good ...

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