If I slow roast a goose for an ultra long time (8-12 hours) on a low heat like you can do with duck, will the outcome be the same (delicious and non-greasy)?

>>21797032
Do Europoors really?

>>21797049
What's wrong with goose?

>>21797049
Goose is like the most expensive poultry, retard.

>>21797077
>he's never tried to buy penguin

Does anybody have a good recipe for carlsbad dumplings?

If I’ve got some month old apples should I throw them out? They’re not rotten but they’re starting to dry out a little

>>21798346
You can bake with them or simmer them into some kind of dessert. Wouldn't eat them raw though.

If a bottle of flax/linseed oil says it is safe for high heat cooking to replace canola oil are they lying? Claims no chemical added and that's it's just specially filtered cold-pressed linseed oil. What is more likely, that they are lying about its use for high heat cooking or that they added some bullshit?

>>21797049
No shit. Do they go out and catch them in the streets like the Haitians in Ohio? That would be like a poor American eating a raccoon or squirrel.

>>21798346
apples last ages, you're fine

>>21798745
What brand is it? Like you I’d be skeptical of using flax/linseed oil for high heat cooking

>>21798866
Carrington Farms.
I find no reference to a filtration technique that will make any kind of linseed oil a frying oil usable up to 400 F

Flax isn't good for high heat, period, even if heavily refined. Gently refined or cold pressed avocado oil, ghee, or quality peanut oil are best non-seed oils for high heat including seaoning cast iron. Unrefined or non-chemically refined quality peanut oil doesn't really count as a seed oil.

How to make puffed rice, with popcorn maker?

I read couple recipes, 1 said boil the rice for 15 minutes then dry in oven, another said soak the rice for 5 minutes, another didn't say anything about cooking/soaking/water, and the last one said the rice needs to be parboiled.

whats the easiest way to skim fat from a sauce/soup

>>21799927
I usually just do the chill method, or if the I don’t want the soup to be cold and the oil is on top I’ll use some facial tissues to soak the oil up (they seem to work fairly well for wicking up the oil without also absorbing the soup itself).

I’ve seen the ice method a lot but never tried it.

>>21799927
Spend $5-10 on a stainless steel fine mesh fat skimmer. Place an empty bowl adjacent the vessel you're skimming. In a series of motions, slide the skimmer just barely under the fat on the surface and dump the skimmed fat into the bowl until there are only traces of fat left, if any. Din't waste time improvising with some other approach, there's a good reason fat skimmers are so popular.