reza@ihuxn.UUCP (Reza Taheri) (10/28/85)
As much as I hate it, I have to use the net to get ahold of Marsha since I didn't save the header of her follow-up to my article and consequently don't know her address. You said to cook the goose with slow heat until it is 10 degrees from doneness. Any idea how long this would take for a, say, 10 lb. goose? This way I know what time to start to have the dinner ready by 2 pm. And while we are at it, how long would you say the crisping takes. Let's continue this by private mail. H. Reza Taheri ...!ihnp4!ihuxn!reza (312)-979-7473 P.S. By the way, seeing as there may be 6 to 8 of us for Thanksgiving dinner, we have decided to go with Marsha's goose recipe, Laura Sheldon's rice, nuts and raisins stuffing, and an orange sauce I found in a cook book. My wife found 3 nice recipes for potatos/veggies in a magazines. All I have to get now is a real good recipe for gravy that would go with the goose. Everything seems to be coming together really nice and we are very exited!