Friday, May 23, 2008 by ladyj55 | Discussion: WinCustomize Talk

Could someone explain how you make screenshots?
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Reply #61 Friday, May 30, 2008 6:46 PM
I quickly learned that screen shotting does not require a browning shot gun and a case of beer. but it does look good stuffed and mounted on my wall next to the 2 field mice and 4 inch cat fish.
Reply #62 Friday, May 30, 2008 10:29 PM
4 inch cat fish

Quit lying, you know it's only two.   
Reply #63 Saturday, May 31, 2008 12:34 AM
you misunderstood messiah . . it was 4 1-inch catfish 
Reply #64 Saturday, May 31, 2008 3:15 AM
ok you 2 been talking to the MRS again havent yas?          

and it's 8-1/2 inch cat fish.    
Fuzzy Logic
Reply #65 Saturday, May 31, 2008 5:27 AM

Cooking your Goose...


  • 5kg goose (if bird comes with fat and giblets - about 1kg for a goose)
  • 2 leeks
  • 2 / 3 cooking apples
  • A few sprigs of thyme or rosemary
  • Goose fat, butter or oil for basting
  • Salt and pepper to season
  • A little flour
  • 2 roasting tins

1. Line your two tins with foil and cut two triangular pieces for the legs.

2. If the goose is trussed, untie the string around the parson's nose area.

3. Fill the cavity of the goose with the green top of leeks, chopped and some chopped cooking apples, add thyme or rosemary and seasoning. If you wish you can add stuffing of your choice and put it into the cavity.

4. Prick the fat gland under the wing of the goose and around the back of the goose by the parson's nose.


Make sure your goose is left to come up to room temperature before you cook it, this gets its enzymes working and results in a juicier bird.

5. Melt some goose fat in a saucepan, cool and pour over the legs before you place the foil on top of them or you can use butter or cooking oil if you prefer.

6. Cover the goose with foil and place it into a roasting tray on its back, with the breast upper.

7. Put the goose into the oven at 200°C/ 400°F / gas mark 6 for 2 - 2 ½ hours.

8. After the first hour turn the goose so the back is upwards. Unwrap the back of the goose to let it brown. Pour over surplus goose fat, this is when you can put the goose into the second tin and then you have the spare fat for roasting your parsnips and potatoes.


If you're ordering your goose in advance you'll need to know how to store it. Always unwrap the bird and place it either in a refrigerator or cool larder. Place the giblets into a refrigerator. If you want to store longer than two days (for giblets) or five days for (geese), it is best to freeze. Geese freeze very well, thawing takes around 24-30 hours. Pat dry with a dry cloth and they will roast to perfection.

9. Remember to keep the legs covered and place back into the oven. Just lightly place a piece of foil on top of the back.

10. Depending on the size of the goose it will need approximately ¾ - 1 hour more cooking. Turn the goose back again so the breast is upwards. Add no more extra goose fat to the tin. Cover with a little flour and salt to crisp the skin of the breast this takes approx. 30-45 minutes depending on the size of the goose and how hot your oven is. Make sure you keep the legs covered, this stops them burning.

11. Lift the goose onto a carving dish to rest for approx. 20 minutes before carving - keep the goose covered.

12. Place your stuffing balls, roast potatoes, roast parsnips and put some sage, green bay leaves and rosemary around the edge of the dish to make it look something extra special.

Reply #66 Saturday, May 31, 2008 8:45 AM
R.I.P. Goose you were delicious.
Reply #67 Sunday, June 1, 2008 2:33 PM
Quit lying, you know it's only two.

The wonders of viagra!
Reply #68 Sunday, June 1, 2008 4:18 PM
Reply #69 Sunday, June 1, 2008 7:27 PM
R.I.P. Goose   

yeah....Rest In Pieces...always rest meat for a short time 10-20 mins.......allows the juices to be absorbed back into the meat so the meat is not dry....
good tip Wizard...  
Reply #70 Monday, June 2, 2008 1:58 AM
and it's 8-1/2 inch cat fish.

I had a 8-1/2" electric eel once... sadly, due to aging, he's only 1 inch now and covered in wrinkles.

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