Woke up with a migraine so i went back to bed instead of fishing. When i woke back up i decided it was a sauce picante kind of day. Made it with goose. Probably has another couple hours until it's in it's prime. I'm using beadlejuicejr's recipe again.

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Looks great, can u pm me the recipe

The thread was before the server change, I'm glad i copied it!

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I added celery too. The quantities that i used 2 big cans diced tomatoes and one small can of jalapenos diced (I'm too cheap to buy rotell). Only one can of tomato paste (despite the recipe calling for 2) a whole bunch of celery, a BIG yellow onion, a big bell pepper, 32 oz of beef stock, 4 total goose breasts (2 birds worth) one big can of tomato sauce.

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Makin me hungry....

Do you serve it over something or eat it like a stew?

I eat it over rice or French bread, and pour it over scrambled eggs the next morning.

Thanks

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Figured ild give it a shot

Looks good! Ive got it reheating on the stove right now for friends coming over. Usually even better the second day. I still need a black pot though!

Didn't put sauce n yet

Lol, i didnt even zoom in on the picture now i see! You got a long night ahead of you!

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Sauce added, fire on low. Do I need to cover pot? I hardly ever cook

I crack the lid after a while... But not right away. Keep it uncovered until then.

One thing i did forget to mention, when i use goose i always roll it in flour and brown it first. I think it gets rid of some of the wild goose flavor that people dont seem to like. I do this in any dish that goose is used.

Mine wasn't that good. It tasted sour kind of. And I didn't even put lemon. I guess it was all that acid from the Rotel, paste, and sauce. Busted tasted too much tomatoe

Hmmm, I've never used the rotel, i just do like i said with the diced tomatoes and jalapenos. Never had a problem with it

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Never had that problem with Rotel, maybe the stock or meat was bad??

Idk it was edible but had a Lil sourness to it. I did use fish, but I caught it that morning.
Now once my sauce was in I only cooked it 3 hrs

I was going to do catfish but had a brain fart at the store and got beef stock. I usually cook it for a damn long time. (at least 8 hrs)

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Fd.... Found your answer! "the acid from the tomato can draw cast from the pot and make what wver u cook taste metalic. u mite not notis the first few times but it ads up and does alout of damage. magnalite is a perfic solution" may have been what your problem was


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Fd.... Found your answer! "the acid from the tomato can draw cast from the pot and make what wver u cook taste metalic. u mite not notis the first few times but it ads up and does alout of damage. magnalite is a perfic solution" may have been what your problem was


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It was just posted in the grass carp thread

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I cook sauce piquant in my black iron all the time. If you tasting metalic your pot is new or not seasoned well. If it was kind of bitter/sour you may need to add sugar. Roux n tomato paste Is usually on the bitter side and a teaspoon of sugar will usually mellow it out.


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