Pretty sure it didn't have any ill effects on the birds from when they ate it until they expired.;):D

Most that say they "don't like champagne" are usually victims of the crappy variety which can have an off chemical taste or actually be bitter. If you have the opportunity, find a wine bar that has different champagnes by the glass and never get the plastic cork ones.

No, I've had some good Champagnes, Dom and the like, they were pretty good. I've also had some crappy ones like Cold Duck and the like. I just prefer wine and beer and ciders. Not a huge fan of really carbonated things. I don't really like soda that much either, I'd rather drink ice tea or water (or beer - and thus the exception to the rule).

The sickest I ever was was on champaign. Now I never take more than a glass or two.

Tom W

There's an air/pellet rifle I'd love to get -- spendy, near $500. It uses a gas spring instead of a steel spring to push the piston that pushes the air that shoots the pellet. Advantage is that air molecules don't get tired like steel and you can keep it cocked for as long as you want w/o loss of effectiveness.

I mention this because I want to actually kill a goose or two at night around Merritt Lake and see just how bad the eating is. That particular rifle with a scope is supposed to be highly accurate, with a muzzle velocity of 1200 f/s.

Then again, a rifle in Oakland at night, even if somewhat quieter than a gunpowder rifle? Might not be a good idea.

I have killed a lot of pigeons with an air rifle like that. I think you will have maybe a one in fifty chance of killing a goose with one. If you hit a wing you will not penetrate the feathers I imagine. a neck or head shot might but I think it is doubtful. You might shoot its eye out though!

If you can get close enough you might be able to club it to death though!

I once shot a pigeon which was just taking off. The pellet went in under the wing and must have hit the heart. the pigeon flew away, i thought...oh I must have missed, but I could have sworn I saw the pellet go in. the pigeon flew about a half block and dropped into the street, dead.

A goose? I doubt seriously.

Tom W

They did not care if they hurt the birds they were making a point here!

We got our goose at ShopRite for less then 15 bucks... I would not even attempt to eat a wild skyrat!

I am awaiting the results of the Cooked Goose, hope we can have visuals as well.

The projectile breaks the sound barrier. It will have a sharp report, but not an explosive one. Geese drop quickly with a head or neck shot but a body shot will result in a cacophony that will draw the attention other animals chiming in and probably people expressing intense interest.

I think the chances are high that what you propose is illegal and if caught, you'd probably be facing numerous charges. In general, cities don't care for folks discharging guns at night. Also, shooting geese at night could interest federal law enforcement which has a system of significant weight.

B

PS When I was a kid a neighbor (my family doctor) paid me about a dime each for robins that I could shoot out of trees at night. He made stew and gumbo out of them -- delicious.

If an arrest is emminent due to the illegal use of a firearm, this might be a good alternative.

http://www.insidebayarea.com/business/ci_7793181

Shooting Robins in the daytime sounds like a challenge. At night? Wow. I'm impressed.

A couple pointers on roasting a goose if you have not already started:

Brine it overnight in a mixture of cold water, pickling salt (will dissolve in cold water) and about a cup of sugar.

Cut thin slits all over the skin. There is a very thick layer of fat in between the meat and the skin that is quite unpleasant. You want to render as much of this fat out of the bird as you can.

As it roasts, baste the bird with water or a mild mixture of water and chicken broth. This aids in helping that fat to escape from the slits you've cut in the skin.

There is still going to be a good bit of fat under the skin but the basting with water will help to alleviate this a bit.

Goose is tasty if the bird is relatively young. The breast has a texture that is close to roast beef. Very tasty, and the carcass after the meal can be boiled off and you can make a great soup/stew or stock that is very useful to keep on hand.

Don't be. They migrate in huge flocks and roost in small trees and shrubs. Day birds are night-blind even more than people are night blind. So all you do is get their silhouette against the night sky and ease the barrel up close to the bird's head and Pop! Dead robin.

Thanks for the pointers. I haven't started yet and I was debating whether or not to brine. I'll start this afternoon if I brine and tomorrow morning if I don't. What happens if you don't brine a goose? I'm assuming that the fat will keep the meat moist. Am I off base on this?