"Gaastesteg Med Aebler Og Svedsker (Goose w/Apples&Prunes)" from Porters Dining At The Old Depot, Medford, OR
8 lb Young goose (to 10 lb) 1/2 Lemon Salt & fresh ground pepper 2 c Apples; peeled, cored and coarsely chopped 2 c Dried prunes; presoaked, pitted and coarsely chopped 1 lg Onion; peeled & quartered Preheat oven to 325oF. To prepare this classic Danish Christmas dish, first wash the goose under cold running water. Pat it thoroughly dry with paper towels and rub inside and out with lemon. Lightly salt and pepper the inside and stuff the cavity with the coarsely chopped apples, prunes and onion quarters. Close by lacing skewers or by sewing with heavy white thread. Fasten the neck skin to the back of the goose with a skewer and truss the bird securely so that it will keep it's shape while cooking. Roast goose on a rack set in a shallow open pan for 3 to 3 1/2 hours (about 20 to 25 minutes per pound). As the goose fat accumulates in the pan, draw it off with a bulb baster or large kitchen spoon. Basting the goose itself is unnecessary. To test whether the bird is done, pierce the thigh with the tip of a small sharp knife. If the juice that runs out is still somewhat pink, roast another 5 to 10 minutes or until juices run clear or pale yellow. When done, turn off oven leaving the finished bird to set with the door ajar for 15 minutes to make it easier to carve. Transfer the goose to a large heated platter and remove the string and skewers. Scoop out the stuffing and discard it. The fruits and onion will have imparted their flavor to the goose but will be far too fatty to serve. Traditionally, poached apples stuffed with prunes (see recipe) are served with the Christmas goose. Red cabbage and carmelized potatoes (see recipes) complete the Christmas menu in Denmark. Serves 8 to 10 Source: Time/Life Foods of the World, Recipes: The Cooking of Scandinavia (1968) Typos by .ichele .ichele's notes: My husband, Peter, made this dish for our 1993 Christmas dinner. The only changes made were in the cooking process. A newer, better method now calls for pricking the skin of the bird in several places and starting the cooking with the bird breast side down. This allows for the most fat to run clear. And there's ALOT of it. Our 8 lb bird yielded over 5 cups of fat! When cooking is halfway done, turn the bird over and continue cooking until the juices run clear.
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Outback Steakhouse 3613 Crater Lake Highway,Medford, OR 97504
PHONE : 541.732.0997
FOODRATING : 6.4
SERVICERATING : 7.6
AMBIANCERATING : 8.0
OVERALLRATING : 6.8
RECOMMENDED DISHES : Quite a few but not on August 8, 2002 bread and mashed potatoes fillet or shrimp any of the deserts, coconut shrimp, bloomin' onion, most anything everything, if you dont like it it just means you havent really tried it
A horrendous dining experience!
DESCRIPTION: My significant other and I decided to have dinner at the Outback Steakhouse in Medford, Oregon on August 8, 2002. We arrived at 8:45 p.m. and were pleasantly surprised that it was not busy and we were seated right away. However, we were there for about 10 minutes and had already decided what we wanted to order with no service person in sight. A few minutes after this our server arrived to take our drink order. At this time I ordered a bloomin' onion and let him know that we would be ready to order when he returned with the drinks. He brought our drinks back to the table and we were very specific about what we wanted for dinner. It was almost a half an hour before our bloomin' onion arrived. It arrived over cooked and appeared to be burnt on the underside. We were starving at this point and ate what we could. Someone removed the plate and we waited and we waited! About 10 minutes later a manager came up to us and said that our order was somehow lost and it is cooking now! Give me a break! So he walks away and a few moments later our waiter tells us the same story...as he walks away I said can we please get our soup and salads first please? A very unfriendly girl brings us soup and salad without a word or a smile! No bread...so I asked her if we could please have some bread and she acted as if I had bothered her. She came out with some bread with the same attitude. About 6-7 minutes later we get our food! We weren't done with our soup and salad...What terrible timing! My soup had bacon on it with very little cheese when I specifically asked for no bacon and extra cheese. My significant other ordered a rare steak. It looked good but it had a bad texture because the meat was cut in all different ways and a lot of fat was left on the meat. Now...I am a waitress and bartender and my significant other is a chef who has also been a server/bartender. I have had service this bad only one other time about two years ago and he had NEVER had an experience quite so horrendous. The manager felt as if comping our bloomin' onion was going to suffice but alas it did not. I asked if I could get a comment card. He brought me a blank piece of paper. This just would not do. I then asked for the address for the corporate headquarters. He could not find it. I asked to speak with the proprietor and he supposedly was out of town. We had to wait another 10 minutes for our check and yet another 10 minutes for them to take our money/credit card. This was the most horrendous dining experience that I have ever had!
DATE: 2002-08-10
FOODRATING : 2
SERVICERATING : 2
AMBIANCERATING : 6
OVERALLRATING : 2
RECOMMENDED DISHES : Quite a few but not on August 8, 2002
Raw Steak
DESCRIPTION: I phoned in a "curb-side take-out" on Dec.27, 2002 and asked for the steak to be a "Well Done" steak dinner that I paid $15.00 for and got a raw steak instead which I was not able to eat. This happens almost every time I order from the Outback located in EL Cajon, California. The Manager is a Jerk so instead of listening to his "down talking" I decided to contact the headquarters instead.
DATE: 2002-12-28
FOODRATING : 2
SERVICERATING : 8
AMBIANCERATING : 4
OVERALLRATING : 2
RECOMMENDED DISHES : bread and mashed potatoes
Best Chain Restaurant
DESCRIPTION: I would like to say that Outback Steakhouse is one of my favorite places to eat. I love the coconut shrimp and Victoria's fillet is always great. I 've always had a good time.
DATE: 2003-04-08
FOODRATING : 10
SERVICERATING : 10
AMBIANCERATING : 10
OVERALLRATING : 10
RECOMMENDED DISHES : fillet or shrimp
DESCRIPTION: I think that Outback Steakhouse is one of the best restaurants around. I've been to many, but my favorite so far is the one in Medford, Oregon. The service has good timing, the people are efficient and friendly, the proprietor is honest and polite, no matter what. The food is fresh and never a bit below perfect. And the atmosphere is fabulous.
DATE: 2003-07-10
FOODRATING : 8
SERVICERATING : 8
AMBIANCERATING : 10
OVERALLRATING : 10
RECOMMENDED DISHES : any of the deserts, coconut shrimp, bloomin' onion, most anything
DESCRIPTION: The Outback Steakhouse provides a fabulous atmosphere for dining, the friendly staff and high quality food makes it one of my favourite places to eat.
DATE: 2004-05-22
FOODRATING : 10
SERVICERATING : 10
AMBIANCERATING : 10
OVERALLRATING : 10
RECOMMENDED DISHES : everything, if you dont like it it just means you havent really tried it
Medford Vacations & Tourism, Medford Hotels, Medford Attractions ...
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Outback Steakhouse 672 Fellsway Medford MA (781) 306-1300, Panda Palace 442 Salem
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Outback Steakhouse 3613 Crater Lake Hwy., Medford, OR 97504, 541-732-0997 , Well
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The Rogue Gourmet 820 Crater Lake Ave., #107,Medford, OR 97504
PHONE : 541.245.0823
DESCRIPTION: Family owned and operated business. Open Monday through Friday for lunch and early dinner. Buffet from 11am to 2:30pm, Deli from 11am to 6pm, Take-Away Dinner from 4:30 to 6pm.\nProfessionally trained at the Pacific Culinary Institute in BC Canada, Chef John McNary prepares traditional choices, as well as international selections. Lunchtime buffet, make your own food selections, deli sandwiches ready to go, and dinnertime meals prepared too. Freshly prepared full course dinners made to go. Much of the food is purchased, grown or brewed locally.
SMOKING : not permitted
DRESS : casual
PARKING : own parking lot
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... The Rogue Gourmet 0 reviews $ 541.245.0823 American, Eclectic, Fast Food ...
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English language menu takeout private parties Accepts cash bank debit cards ...
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Porters Dining At The Old Depot 147 North Front St.,Medford, OR 97501
PHONE : 541.857.1910
DESCRIPTION: Completely restored 1910 Historic Landmark Train Station, large vine shaded patio, authentic Craftsman era interior detailing in dining rooms, large bar and private party room. Serving aged beef, fresh seafood and regional and seasonal specialities. Completely smoke free.
SMOKING : not permitted
DRESS : casual
PARKING : street parking
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Porters Dining At The Old Depot 0 reviews $$ 541.857.1910 Steaks, Seafood, Pacific
Northwest 147 North Front St. (5th Street) ...
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kids' menu vegetarian dishes English language menu takeout private room ...
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