Oil prices go down, and geese get smaller. Or maybe average November temperatures go up, and geese get smaller. Or perhaps the threat of terrorism goes up, and geese get smaller. In any case, geese appear to get smaller. The sad thing is, good geese become smaller, and it’s the first year since I remember that I can’t say the goose of Schiefer Giebel is better than average, not to say the best goose of the season.
That might have something to do with the fact that for me this goose is the first one of the season, but there is something worrying about this whole development anyway.
According to the theory I have just come up with, a great goose should provide the user eater with at least three mouthfuls of meat before reducing itself to pieces of meat stuck to the bone and requiring surgical precision to be separated from those. In the case of today’s goose leg, one satisfying bite was all I got, the rest of the efforts limited to separating the skin from the bones in the hope there was still something edible in between.
The meat, while it lasts, is still tender and tasty, the skin is still sufficiently crunchy, the red cabbage is still great, and the bread dumpling is bland and disgusting (sorry), but it’s not the triple-A goose I fondly remember Schifer-Giebel for. What’s going on?