GooseFriedBacon Posted:

kiss kiss

mmm yeah I feel your big wet kisses slick my high fructose skin. mmm yeaaaah.

1. Bring five cups of goose stock to a simmer.

2. In a large sauce pan, melt 4 tablespoons of goose fat over medium heat, and sweat one finely diced onion. Do not allow heat to rise too high, or the onion to brown.

3. Add one and a half cups of Italian rice to onion and fat. Stir immediately and continue stirring for two minutes, or until rice becomes translucent.

4. Add 3/4 cup of white wine and stir constantly until liquid is absorbed.

5. Add one cup of heated stock, and continue stirring until it is absorbed. Continue adding stock by small increments as it is absorbed, cooking and stirring and slowly adding liquid for 25 minutes, or until rice is creamy, but al dente in the center.

6. Add two tablespoons of bumer, season with salt and pepper, and add grated parmesan cheese to taste.

7. Stir risotto until ingredients are evenly blended, remove from heat, and let rest 2-3 minutes.

8. Throw out all that rice and just eat a big bowlful of congealed goose fat while crying to yourself about what a disgusting tub of lard you are.

Samildanach edited this message on 05/21/2009 1:36AM

Samildanach Posted:

Goose Fat Risotto

1. Bring five cups of goose stock to a simmer.

2. In a large sauce pan, melt 4 tablespoons of goose fat over medium heat, and sweat one finely diced onion. Do not allow heat to rise too high, or the onion to brown.

3. Add one and a half cups of Italian rice to onion and fat. Stir immediately and continue stirring for two minutes, or until rice becomes translucent.

4. Add 3/4 cup of white wine and stir constantly until liquid is absorbed.

5. Add one cup of heated stock, and continue stirring until it is absorbed. Continue adding stock by small increments as it is absorbed, cooking and stirring and slowly adding liquid for 25 minutes, or until rice is creamy, but al dente in the center.

6. Add two tablespoons of bumer, season with salt and pepper, and add grated parmesan cheese to taste.

7. Stir risotto until ingredients are evenly blended, remove from heat, and let rest 2-3 minutes.

8. Throw out all that rice and just eat a big bowlful of congealed goose fat while crying to yourself about what a disgusting tub of lard you are.

omg omg omg omg this is amazing! I feel mildly aroused.

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Yeah baby chop that meat mmm

GooseFriedBacon Posted:

I just wanted to show everyone the goose confit I finished making yesterday! As I explain on my website, GooseFriedBacon dot deep fat fried dot com, goose confit is goose slowly cooked in its own fat. I hope that when I die, I can be cooked in my own fat just like this confit. What a way to go! Here is a picture of the goose legs that I transferred to a jar and then topped off with more goose fat. heart heart heart

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*fap fap fap*

My latest food invention, unveiled: the doughnut burger.

It feels so good in my stomach, that combination of meat and doughnuts! heart heart heart rainbow

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GooseFriedBacon Posted:

My friend Trish, who runs bacon lover girls dot freeweb dot com sent me this pic this morning. She loves bacon almost as much as I do. Sexy, natch?

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o gawd i am so horny

MC Banhammer Posted:

You know what I like about you super-fat people?

Nothing. GTFO. Fran and Xylon are enough extra weight around here.

You sound just like that jerk mod who banned me at 2chin.org. Is that you, MC Banhammer_299? I don’t think you have any room to talk, if you know what I mean, fellow fattie. You:

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GooseFriedBacon Posted:

Oh darlin’ I love it! I would touch the screen to caress your digital image, but my body is so large that my arms just stick straight out! frownyface frownyface cry

I have to have a caregiver over every few days to adjust my headset so that I can communicate with y’alls.

Don’t worry, I’ll caress yours enough for both of us. Log in to see images!

Cheins Sanchez Posted:

How do you cook?