this works. I did a LOT of research first. here's my notes: a. did not use calvados as cheapest bottle i could find was $40. thought about subbing apple juice, but decided to not use anything at all. b. used mixture of apples. granny smiths not recommended (surprisingly) as they did not hold up well to being fried. fujis better, oddly enough. very tasty. c. meat thermometer a must. took 4 hours to cook at 400 deg. used a single layer of foil to wrap bird, not fully, just like a taco shell lengthwise. edges exposed a little, tried to cover it up with a second smaller patch sheet. came out fine. important: uncover for last 20-30 minutes of cooking to brown skin. important: leave bird in oven for 20 min after hitting 180deg at thigh center with door open so juices recirculate and gets really tasty. d. meat came out TENDER and very nice. all gone in 20 minutes and used 11.6lb bird (suggested is 8-12, no more because bird will be too old and tough. e. HIGHLY suggested to use a pan with rack. i didnt have one so i had to gingerly move the bird out with bamboo spoons to a wok, then pour the 400deg oil out into glass jars, then move bird back in... if i had a rack i could have just lifted the bird out. don't burn yourself! f. enjoy the goose. it was an amazing hit. $60 frozen at store, UNEVISERCATED is best.

excellent. i dont like baking in the machine because of the nonstick risk and because it wrecks the coating after a while (I'm on my third zoji pan now, others destroyed by bread crust scraping) so i also set on dough, then plopped into 8x8 glass dish, covered with towel, let rise 30 minutes, baked 20min @ 350deg. perfect. was a hit at work and with self. note: I replaced the 2tb marg with 2 fat tb of applesauce (no sugar added). came out awesome. used whole milk. tonight will be making again in 15minutes, will also sub applesauce for marg but this time reduce sugar to 1/4 cup.

5-star hit. notes: I replaced all of the butter/fat with 2 1/2 heaping tablespoons of trader joe's unsweetened gravenstein applesauce. it is likely that any quality unsweetened applesauce will do just as well. I replaced honey with whipped/creamed honey. just what i happened to have on hand, regular honey likely to do just as well. I also did not use a true tablespoon for the applesauce portion of this recipe; instead, i used a dinner tablespoon (silverware). for all other measurements I used proper measurements. baked in zojirishi machine on basic white bread, light crust setting. the substitution resulted in a very soft, very moist, bread. very nutty, very low fat. my fiance loved it, i loved it, and my students (16 11th graders) ate it all within minutes. this is a highly recommended recipe and very good for low-fat substitution.

My 5-star version modifications 11/8 cup 1% fat milk instead of 4% -- 3.5 tbs brown sugar instead of 3 white -- 2 cups white, 1 cup whole wheat instead of 3 white -- a dash of salt less than recommended -- dried sweetened blueberries and walnut pieces at "add" beep on bread machine -- very important**, 2 tsp of unsweetened applesauce. stellar bread, easily one of best ever..

this is THE recipe to try. keep doing this for a few times and you will get super good at it, and making bagels will take you about all of 10 minutes (minus kneading time, which you can be doing other stuff while the machine does the rest). I have made this recipe 67 times to date. I have used several 50lb bags of flour - and I never would have thought that I'd ever be able to use that much flour until I found this recipe. Since I started making bagels for everyone (family, friends, work, my high school students), I have started buying my flour and yeast in bulk from a large restaurant warehouse type store in downtown los angeles (the canton food company). a 50lb bag is 14.65$ and a 1lb brick of dry yeast is 2.37$. no way even supermarket day-old discount prices can compete with my fresh hot warm fluffy bagels now.