Comments on: Goose Stew http://habeasbrulee.com/2008/04/09/goose-stew/ Wed, 12 Mar 2014 12:49:29 +0000 hourly 1 http://wordpress.org/?v=3.8.21 By: Anticiplate http://habeasbrulee.com/2008/04/09/goose-stew/comment-page-1/#comment-74341 Fri, 11 Apr 2008 21:01:03 +0000 http://habeasbrulee.com/2008/04/09/goose-stew/#comment-74341 These flavors sound delicious! I wonder where I would get goose….

]]> By: Neen http://habeasbrulee.com/2008/04/09/goose-stew/comment-page-1/#comment-74309 Fri, 11 Apr 2008 18:40:54 +0000 http://habeasbrulee.com/2008/04/09/goose-stew/#comment-74309 Thank you so much for the description of the book. My partner’s a Sephardic Jew, and we have been using cookbooks and cooking as a way to connect with that heritage. I had never heard of this one! We use Gil Marks’ “World of Jewish Cooking” a lot. I’m curious: our Gil Marks book sometime chooses historical accuracy over tastiness (by the modern day palate standards), so we have to be especially attentive when cooking his recipes. Do you encounter the same problem with “A drizzle of honey”?

]]> By: Aran http://habeasbrulee.com/2008/04/09/goose-stew/comment-page-1/#comment-74200 Fri, 11 Apr 2008 10:00:00 +0000 http://habeasbrulee.com/2008/04/09/goose-stew/#comment-74200 Wow… very interesting! I am from Spain and to read about this is quite something.

]]> By: missginsu http://habeasbrulee.com/2008/04/09/goose-stew/comment-page-1/#comment-73868 Wed, 09 Apr 2008 20:31:48 +0000 http://habeasbrulee.com/2008/04/09/goose-stew/#comment-73868 I like the historical angle… dishes rich in history offer food for the mind as well as the mouth.

And I think the mint garnish is a nice choice, particularly for the photo.

]]> By: Mrs.W http://habeasbrulee.com/2008/04/09/goose-stew/comment-page-1/#comment-73856 Wed, 09 Apr 2008 19:19:58 +0000 http://habeasbrulee.com/2008/04/09/goose-stew/#comment-73856 Oh, my. I’ve never had goose before, but have considered it often. This recipe looks so good!

BTW, I have an award for you on my blog, here.

]]> By: Rivka http://habeasbrulee.com/2008/04/09/goose-stew/comment-page-1/#comment-73838 Wed, 09 Apr 2008 18:32:57 +0000 http://habeasbrulee.com/2008/04/09/goose-stew/#comment-73838 LOVELY recipe! I had goose for the first time a few weeks ago, and from what I remember of its flavor profile, pom. molasses and mint would complement it beautifully. I bet this would also work well with duck….oh, the possibilities! meanwhile, I hope gearing up for Jack is going well and I look forward to visiting soon!

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