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For Christmas: Are We Talkin' Turkey Or Cookin' a Goose?
I have cooked a Christmas goose for over 20 years. I look forward to the wonderful crispy skin and slightly oily yet tender meat all year long.
Plus, I end up with close to a quart of goose grease that I use to fry potatoes, eggs, and what all throughout the year.
Make 2007 the Year of the Goose!
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Not only all that, but the study referenced was "sponsored science" paid for by the National Pork Board.
see: http://food.theatlantic.com/nutrition/sponsored-science-strikes-again.php
Hmmm. I wonder if they have an agenda?