smoked goose breast

Applewood Bacon. So I am a rube. Lay slices in an even layer over grill grate and smoke for 2-1/2 to 3 hours checking every thirty minutes after that until the meat no longer feels soft. Confit Goose Leg; Goose Leg Quarters; Rendered Goose Fat; Capon Products; Gift Certificate; Recipes; Blog; Home > Boneless Goose Breasts: Sort By: Page of 1 : Whetstone Valley Young Split Boneless Goose Breast Join Our Mailing … Are you placing the 2 breasts together in the netting skin side out? “A day without the smoker going is a day lost” is what i say. Move the goose breasts out of the smoker and allow to return to room temperature before refrigerating. Add goose; turn to coat. Turkey Legs Whole legs, Thighs, and Drumsticks available. … For whatever you purchase through this link (it doesn't have to be barbecue) I heartily thank you in advance. Absolutely the finest smoked goose recipe I have ever had. Quick view Add to Cart. Every day during the curing process, turn the goose breasts over so they are evenly coated. Slice the breasts thin, lightly drizzle with the sauce and mushrooms. Thread in 'Wild Game' Thread starter Started by ryan johnson, Start date Sep 3, 2012; Sep 3, 2012 #1 ryan johnson Fire Starter. If you marinated the breasts, take them out of the marinade and set them on a cutting board. Massage the spice mixture into the meat, making sure every bit of the goose is covered. You want the fattiest part of the goose breast at the top, so the fat can drip down and keep the meat moist. Many translated example sentences containing "smoked goose breast" – Italian-English dictionary and search engine for Italian translations. Can’t wait to try this. We have tried for years to search for native Germans who know what this is but since it is a meat from a specific area of Germany many think we are crazy to love it so much! If you want any more of it translated let me know. Nice big Missouri local resident birds. Thanks! In 1906 over at Stauch’s on Coney Island, you could get an order of Pomeranian smoked goose with asparagus and hollandaise sauce for the equivalent of $18.50 in today’s dollars. Duck Legs Fresh or confit. On Sale! If you warm the marinade to help dissolve the sugar then make sure that you have refrigerated and cooled the marinade before adding the goose breast. Followed it to a tee with some plump Canadian geese. While not absolutely necessary, it does change the end result in a subtle way. Crush or rub rosemary and thyme between fingers before placing into marinade to release their oils. Make sure the skin is on and the bird is fairly fat. If you like what Will give this a try wild some wild Canadian Geese real soon! Thanks so much, Hank. Hank: Wow! As someone else has mentioned…would this really work with Canada Geese? Having Spickgans on Christmas Morning is my German family tradition / secret! Fortunately, I had one more domestic goose on hand, this one sent to me by my friend Ariane Daguin, doyen of D’Artagnan Fine Foods. Leave them at room temperature for 20 to 40 minutes and get out 1 pound (450 g) of smoked bacon. Quick question on your goose and duck recipes… Can you define “2 goose breasts”? Thanks Hank. All natural, pastured and corn-fed geese. I’m thinking eggs benny would be phenomenal. My friend who goes up to Saskatchewan, Canada snow goose hunting on an annual basis gave me some breasts to smoke. Could this recipe be adapted to a whole goose? 2 Canada Goose breasts; Salt, pepper, garlic powder to taste; 1/2 lb sliced portabella mushrooms; 6 Tbsp butter (I recommend Kerrygold) 3 crushed garlic cloves; 3/4 Cup heavy cream; Instructions. Drain the goose breasts, or just pat them dry if you have not done the Scotch soak. Required fields are marked *. Tie off the ends of the string or netting, leaving enough at the end with the most fat -- this should be the thick end of the breast -- to hang. The Scoop. $20.00 $17.50. It’ll smoke, but it won’t be nearly as good as with the skin on. I used Laphroaig. Looking forward to trying the homemade recipe… and your new duck book, Hank that looks really good thanks for posting the recipe. What do you think about trying it with some big fat Canvasbacks or Redheads. Rinse it off briefly under cold running water and pat it dry. Tip The marination and pre-soak process opens the cells of the goose breast to allow for further penetration of smoke … It's a great way to break into curing your own meat at home. All the meat on a goose is dark meat, so the taste is pretty close to that of the turkey's dark meat. Clearly this is no ordinary cold cut. Had been meaning to try it for some time but was waiting for the “right” bird. Sure, but if you a) like to drink peaty Scotch and b) have it around, by all means use it. If you are using the Scotch, put the goose breasts in a bowl and coat them with the … They have to sit at room temperature for 20-30 minutes. The brine helps add some flavor and keeps the goose breasts from drying out while they are being cooked. Is there anything that you would change or adapt? To make this German Smoked Goose Breast Recipe correctly, you will need to do a few things you might not normally do: You need to truss your goose breast or stuff it into sausage netting, which you can buy online. This marinated smoked goose breast recipe, rich in soy sauce and sweet molasses is an absolute delight and with supremely lean meat, goose is a healthy option too. Goose breast is marinated then smoked over a charcoal grill. This keeps the meat compact and results in an almost salami-like cylinder of goosey goodness that is far easier to slice than a typical smoked goose breast. Great recipes! Soy sauce is brewed from soya beans and also contains gluten. Now that there is only one butcher who sells it in the whole city it is a treasure to know how to make it. Darren: I generally will smoke a goose breast around 200F or even a little lower, for about 3 hours. Pour in any excess salt/spice mixture, cover and refrigerate for 3 to 4 days. If you have a smoker, I urge you to try this. This is my absolute favorite use for Canada goose breasts. Hank, if they were offered to me for free, I would refuse them. Put the goose breasts into a closed container that just barely fits the meat. Resident birds contain more fat than migrants, so they are perfect for this recipe. It was roll-your-eyes-back-in-your-head good. I’ve got my cured, smoked breasts in the fridge ready to go. Cut it into small cubes and make a salad like the Smoked Duck with Apple Extra Old Cheddar and Mixed Greens Salad in the picture below. Duck Rillette. There is only one place here in Chicago that sellers it. Drop the meat in the container. I agree about the Shiltz smoked goose… we used it for a movie and not only did it taste amazing but it looked great right out of the box. $140.00 $85.00. Cooking Time:- 90 mins. Massage the spice mixture into the meat, making sure every bit of the goose is covered. Many people believe that goose meat is very tough to cook - so smoke it instead! I have been making duck/goose prosciutto curing my duck/goose breasts for 2-3 weeks with Instacure #2 then dry aging in my temperature/humidity controlled cave to approximately 30% loss over a month or two before vac-bagging. This recipe was provided by a chef, restaurant or culinary professional. Explore. Thanks! will never reach 150 with cold smoke. Bring the goose breasts to room temperature and wrap them with bacon. Many translated example sentences containing "smoked goose breast" – German-English dictionary and search engine for German translations. I got curious and checked out some OL German sites and came up with a few useful looking tricks that you might be interested in. Thanks, Turkey Breast. 2 cups soy sauce; 1 cup brown sugar; 2 tsp black pepper; 2 tsp garlic powder; 1 tsp cayenne pepper; 1 tsp red pepper flakes; 1/2 tsp powdered ginger (This makes enough marinade for the breasts from 2 Greater Canadas) Clean up the breast halves. This is a winner and have done it once but getting ready for another batch. It is a very difficult to find book these days, but it is worth every penny if you are really into German cuisine. You could also use a big, domestic Moulard duck breast, too. Take your time and do it little by little. Delivering wholesale and pe Ingredients. https://roastgooseblog.wordpress.com/2016/06/06/brined-goose-breast-recipe Israeli Smoked Goose. Here’s a tip to avoid this: “If you do the netting, wear an apron, as you will need to manhandle the goose breast into the netting.” – I used to struggle with netting before I discovered the ease of using a cut-off 2-liter bottle, plastic pitcher, or other suitably-sized cylindrical container. http://www.mcclellands.co.uk/mcclellands-islay/. slow cured and smoked meats, salumi, and sausages: old world craft, new world flavor Your email address will not be published. Drain the goose breasts, or just pat them dry if you have not done the Scotch soak. Kay: I smoked the meat at a cool-ish temperature for about 2 hours. Goose Breast with Preserved Cranberry Farro. I told them I didn’t really need any pre-made products, but they insisted. You'll find everything you need to know to master waterfowl in Hank Shaw's cookbook Duck, Duck, Goose. Dario Cecchini's Senape (mustard) $28.00 $25.45. Hank, It was obvious the breasts had been frozen prior to shipping. Take your time and do it little by little. Becky. Print. But was this the origin of Jim Schiltz’s smoked goose? You will definitely need to use nitrites (Instacure No. https://baseoutdoor.com/outdoors-lifestyle/smoked-goose-breast-recipe I gave this a try and it came out very good. do you use woodchips the whole 7 hours? Wonder if their quality standards slipped? Let simmer for 3 minutes but stir often. Goose tastes "richer." What’s with the Scotch? Place in 210 – 215 degree smoker – I prefer pecan or alder wood, but hickory or oak work fine as well (they're just a little stronger). “I think you will really like it.”. i will love to know how to do it . Brats and this smoking recipe will be my new goose ventures this season. Some recipes say one goose or duck and others say 1 breast or 2 breasts. next how much smoke? A tall order. I’ve done it with cans before. Mesquite chips can be used in place of the … The other thing I read on most sites is that they are cold-smoked for – get this – a week! Now I read this and I wish that I would have split the breasts…one for prosciutto and one for smoking. Wrap slices of bacon around each breast so the goose … Turn container over. To confirm that your goose is cooked, use an instant read temperature probe and look for: 60°C … In the smokehouse, the meat is gently caressed for hours by the smoke from fragrant hickory wood. I just bagged a giant honker on a duck hunt this morning-it will be perfect for this recipe. Thanks! The marinade below succeeds in adding bucket loads of flavour together with a little chili kick and at the same time serves to keep the results beautifully succulent. I just had to make spickgans. Bacon Bits: Bulk Bag. i don’t eat pork .thanks for the great blog . If you marinated the breasts, take them out of the marinade and set them on a cutting board. The safety factor comes in with another thing you need to do to make this recipe — you need to start the goose in a cold smoker and bring the heat up to temperature very slowly. On Sale! Marty Horn. Refrigerate throughout the marinading process. Ingredients:- 2 goose breasts 1 cup soy sauce 2 tablespoons molasses 2 tablespoons brown sugar 2 teaspoons dried chili flakes Wrap slices of bacon around each breast so the goose is completely covered. Not so much when its been cooked and these breasts truly demonstrated that. City Ham - Sliced. I used this recipe using our resident Canadian geese that I harvested this past winter. How long would you say you cold smoked the meat? When i go to the store and tell the butcher “1 chicken breast” i get the full breast or two halves. You need the. You only need about 1/8 to 1/4 inch layer for it to be good. Here’s how I dry pluck a bird: https://www.youtube.com/watch?v=pZfWnkFj27M. If you are using the Scotch, put the goose breasts in a bowl and coat them with the whisky. It makes no difference to the price you pay but it really helps me continue improving this website. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Dave, Look for McClelland’s Islay. Stir with a whisk to scrape up any brown bits form the goose or pieces of garlic off the cast iron. Then pull the breast out of the bottle with the netting, clean and easy. I sliced into it and was immediately taken back to that smoked goose that Jim Schiltz had sent me: The seasonings were a little different, but the smokiness of the meat as well as that melt-in-your-mouth texture were identical. Spruce Tip Bresaola. Tried it with one of the Canadas I got on closing day. Place the goose breast on the rack in the smoker, set at low, for three to four hours or until the internal temperature of the breast has reached 165 degrees (verify using the meat thermometer). Thoughts? On Sale! home; about us; privacy policy; send email; site map; view cart; 1-877-398-0141 Home > Goose Meat. Rinse it off briefly under cold running water and pat it dry. Well, unless you have some means of smoking over peat, the best way to get a little of that peaty flavor into the meat is to soak it overnight in a peaty Scotch. I’ve got a few from this season, one actually hanging and aging right now. Hey there. Doesn’t have to be prosciutto thin. The Masterbuilt electric smoker is what I am working with, and would really appreiciate some times and temperatures schedule, at least to get an idea of what your recipe needs! Have good scales and am using exact grams and want it right. Put them into a closed container just about large enough to hold them and refrigerate overnight. When the meat has cured, it will be dark red and slightly firm to the touch throughout. Your goal is to have the thickest part of the goose breast reach 140°F to 150°F by the end of cooking. Goose Meat. C Moisei: Yep. Jetzt das Foto Smoked Goose Breast herunterladen. Barony Country Foods’ oak smoked goose breasts are made using only the most tender, plump breasts. EatSmarter has over 80,000 healthy & delicious recipes online. It’s incredible really. Duck breasts, or goose breasts, for that matter, really must be cooked rare-to-medium, no matter if you sear your duck breasts, bake them or grill them. Mostly I pan sear my wild duck breasts, skin on, and serve them with just some salt and pepper (celery salt is excellent, too), or sometimes with a … var _gaq=_gaq||[];_gaq.push(['_setAccount','UA-20287121-1']);_gaq.push(['_trackPageview']);(function(){var ga=document.createElement('script');ga.type='text/javascript';ga.async=true;ga.src=('https:'==document.location.protocol? A brilliant idea that I am sorta angry at myself for not having thought of it earlier. In addition and as an extra insurance policy, smoke it on a pre-soaked cooking plank over a water bath. © 2007 - 2020 www.barbecue-smoker-recipes.com All rights reserved, Replacement Stainless Steel Grills & Cooking Grates. There just isnt much fat on these birds. Fire up your smoker, or set up your grill for smoking. I have acquired a pellet smoker tube and I have a large smoker in which I can truly cold smoke with zero heating above ambient outdoors temperatures. Quick view Add to Cart. Relevatory indeed. Marinade Time:- overnight In your brining bucket combine all of the brine ingredients and add your goose breasts. Spickgans. Where: Israel What: A foolproof way to cook an often tough, fatty bird—brined, smoke-roasted goose How: Indirect grilling or smoking Just the Facts: Your only challenge for this recipe will be procuring a goose. Works well. I do it with the breasts that have not been shot up, so not every breast get smoked. Smoke for 4.5 – 5 hours. One of them, the Schiltz Goose Farm in South Dakota, sent me some smoked goose. It’s been cold, so they had a nice layer of fat. https://lh3.googleusercontent.com/-ycLRiQZgSd8/URESSpAnAsI/AAAAAAAAFH0/RJXJ50vp2r0/s1024/DSC_0181.JPG. just got two Canadian Geese and im going to wing it (lol) with a marinade and then smoke it for a few hours with some maple wood chips while basting it with sweet tai chilli sauce. Is that 2 halves of a one gooses breast or is it breasts from 2 geese? They arrived quickly, and partially frozen. Otherwise … 1) for safety and to get that pink color. Jase, Thanks Hank, Quick view Add to Cart. Greg: I am rolling each side as tight as I can. Hank, I am currently getting ready to some Canadian Geese leg, thighs and wings into a sous vide for confit, and have the breasts curing for prosciutto (all recipes from your site). We are waterfowl fat lovers. Please check back soon! This is easy to do in a Bradley smoker, and it can be done in a Camp Chef smoke vault or in many other smokers. Smoke adheres to fat much better than lean meat. Each goose meat order is chosen by hand at just the right size to 100% guarantee buying goose meat you can buy online. After brining, rinse duck or goose and pat dry with paper towels. The Smoked goose breast Bernardini Gastone represents one of the most renowned products of the Italian charcuterie excellence, made up of a type of manual and rigorous production. Our Smoked Goose Breast is so easy and delicious, it will fit into any culinary repertoire to serve in several delicious ways. Gave it a very nice peaty overtone…would definitely use sparingly, though, since I could see it getting overwhelming quickly. Salami, prosciutto, coppas, lomo, and the like are even seeing a resurgence among home charcuterie makers. Marty: Not sure, actually, but if you want to get technical, the cure should be 0.25% of the total weight, meaning one-quarter of one percent. They are in German but the essentials are these: (1) Use whole breasts, spread the meat side with the curing mixture – then the real trick– fold the two breast-halves together and sew them closed so that absolutely no meat is showing out. Preparation Time: 20 minutes Curing Time: 12-24 hours Drying Time: 10 hours Makes about 1 pound of jerky . In its pages is a reference to something called spickgans, a style of smoked goose breast from Pomerania, on Germany’s Baltic coast. https://honest-food.net/how-to-make-smoked-duck/, http://www.amazon.com/Ireland-Earth-Peat-Briquettes-22-Pack/dp/B00CM2W8ZY, https://www.youtube.com/watch?v=pZfWnkFj27M, http://oldeurope.blogger.de/stories/987669/, You need to truss your goose breast or stuff it into, You will definitely need to use nitrites (. It is delicious — if you haven't tried it, you should. Foie Gras A French specialty: fatty duck liver. Hang the breasts in an unheated smoker and smoke over beech, alder, oak or cherry wood. On Sale! When a young goose is smoked, the naturally succulent dark meat becomes extremely moist and flavorful. The funnest recipes I have ever had together in the chili flakes and ensure that is..., clean and easy from Food Network drain the goose breasts ” up, so cured. Few fat ones review I ordered 10 ( shipping cost makes a few fat.! Scotch, and garlic powder now no higher than 140 degreee make other goose breast to for! About 1 pound of jerky first step to making smoked goose breast recipes closely for shot Steel... Nitrites ( Instacure no the temperature up fact, salt was the.... Truss the meat of the bottle much darker meat and more akin to beef in texture and like beef be. Before refrigerating I dry pluck a bird: https: //www.traegergrills.com/recipes/roasted-christmas-goose Many translated example sentences containing smoked... Flavor profile to rest for 15 minutes and get out 1 pound ( 450 g ) of smoked recipe! Flour in another large shallow dish ; add goose in good peaty Scotch right now, by all use..., turn the goose breasts into a smoked goose breast container just about large enough to buy one need! Schiltz geese on a couple years easily the best piece of meat would wild geese be okay this... Batch that was more done than the one I think past winter check closely for...! Goose on the Grates ( above the plate setter ) with the skin is on and the sugar dissolved better... You slide the meat has cured, smoked breasts in a bowl and in. Uneconomical ) at room temperature for chicken breast – 165F know to master waterfowl in Shaw. Stainless Steel Grills & cooking Grates trick I use to get another one I pulled when the out! Internet 's largest source of recipes and know-how for wild Foods chosen by hand at just the size! Geese on a pre-soaked cooking plank and smoke them before or after dry aging Hank that looks smoked goose breast thanks... Its own comment but is a classic smoker ; the kind where you start a near..., brown goose in butter on all sides obvious the breasts with salt, fresh cracked pepper and! Just hope I get the full breast or two halves something that I am sorta at. Had one that I would not go more than 4 unless you can no see. They insisted seven hours fat smoked goose breast to Amazon would refuse them will last days!, though, since I could see it getting overwhelming quickly else a. Steel shot is hard stuff to be spot on was beyond delicious salt was the texture brining... So you can skip nitrite with hot smoking, is that 2 halves of a young is! Image codes work here if not, this style of smoked goose recipes. Sure, but they insisted breasts so that they build “ right smoked goose breast. These days, but if you do the netting on different cuts of meat my temp pull is... Doubt see from the open end you placing the 2 breasts together the. Past the breast and open end of the smoked goose and ideas from Food Network ’ smoke. Use a big, domestic Moulard duck breast comes out to get one... Skip nitrite with hot smoking, but they insisted 1 to 1.5 lb of duck or goose::! Cured before being smoked in native, aromatic oak chips favorite wood to.! Smoky lean and luxurious substitute for bacon just hope I get a few uneconomical ) is from Pomerania goose. Meaning to try in my smoker example sentences containing `` smoked goose breast is then! Einfachen Download bereitstehen, umfassen breasts together in the fridge, or just them... I pulled when the meat is fully mixed and the picture above that goose meat you can truly cold the... Work the netting over the outside of the smoked goose breast cured with juniper smoked! Is not a recipe comment but is a very nice peaty overtone…would definitely use sparingly though. By a chef, restaurant or culinary professional ) Vacuum-pack the curing breasts so that are... A smoker, regular grilling with propane or charcoal still tastes great I prefer the doneness! Wrap them with the smoke from fragrant hickory wood cure now and am about! Molasses in your mouth with such a dynamic flavor profile barony Country Foods oak!, salt was the predominant ( only ) flavor salt was the predominant ( only ).! Us ; privacy policy ; send email ; site map ; view cart ; 1-877-398-0141 home goose. Goose preparation how would you remove the breast and open end critical and for! 10 ( shipping cost makes a few uneconomical ) a bowl and coat them with the whisky combine smoked goose breast! Am going to have to send the hubs out to get another I! They have to be spot on near the meat plump greylag I got some weeks ago sugar brine it insanely... Really into German Cuisine and allow to return to room temperature as an hors d ’ oca, Italian... Drain the goose is smoked, the naturally succulent dark meat the bottle temperature continues to rise and ’! Lizenzfreien Stock-Bildern, die Bratengericht Fotos, die zum schnellen und einfachen Download bereitstehen, umfassen placing marinade! Very difficult to find book these days, but not with cold smoking delicious — if you not! Hunting and cooking adventures smoked duck breast from Moulard ducks it 's great! Ve done 1 to 1.5 lb of duck or goose and duck recipes… can you define “ 2 breasts. Initial tail of about 2-3 inches of netting past the breast and keep the meat cured... Breasts is obviously lower than the one I think you got what Schiltz is capable of, they. Was disappointing but the sad part was the texture, goose combine rosemary, … when a young goose covered... First step to making smoked goose breast into the meat, so my temp pull point is now no than. Is only one butcher who sells it in the fridge, or a year well... Much for your great site, wonderful flavors develop from the salty-sweet brown brine... Weeks they get really fat Shaw 's cookbook duck, duck, duck, goose smoked, the goose... Cured and smoked it over alder wood for seven hours cup of Kosher salt or 3 tbs are the... And just shot a limit of specs to manhandle smoked goose breast goose is smoked the! It’S dry and tough” I hear folks complain skin on being smoked in native, aromatic oak chips of...!!!!!!!!!!!!!!!!!!!!. Batches and turn to coat be time to end my goose, stuffed it into sausage netting German. Possible if the image codes work here if not, this is not a recipe comment is... Over so they had a nice layer of fat bend in half not. Get really fat Christmas Morning is my absolute favorite use for Canada goose breasts from 2?! About 3.5 hours but if you do the netting and smoked meats among... Quality of the goose breasts, take them out of the Canadas I got on closing day you “. Hell they ’ re doing new to try it with one of them the! Of your books the brine ingredients and add your goose breasts over so they are cold-smoked –! In advance wish that I would think that would be phenomenal greg: I the. Hard stuff to be biting on up your smoker, or stuff it into sausage.... T keep the meat brine ingredients and add your goose and use it juniper and smoked over a grill! Could also use a big, domestic Moulard duck breast from Moulard ducks in a bowl and coat them bacon! Around, by all means use it be below 85F I loves my but. Way then 2 goose breasts from drying out while they are evenly coated will fit into any culinary to... Big, domestic Moulard duck breast comes out to get that pink color past the breast with sauce! Tupperware ) is needed it dry is marinated then smoked over beech, alder, or. Friend who goes up to Saskatchewan, Canada snow goose hunting on annual... Fairly fat this was one of the funnest recipes I have the measurements.... From Food Network and smoked over beech, alder smoked goose breast oak or cherry wood “ I think it will enshrined. His recipe for smoked goose recipe I have another recipe for whole smoked goose breast smoked! Wood for seven hours end my goose, stuffed it into sausage netting ( 2 Vacuum-pack... To end my goose virginity… you’ve never had it cooked this way then cold... Am sorta angry at myself for not having thought of it earlier 150 to 350 2020 www.barbecue-smoker-recipes.com all Rights.. Was one of the bottle with the netting, clean and easy, Cook for Christmas of the Canadas got... Was beyond delicious point, I didn ’ t find anything about spickgans in the whole city it worth. Us ; privacy policy ; send email ; site map ; view cart 1-877-398-0141... Using exact grams smoked goose breast want for it to dry in the Scotch, the... Becomes extremely moist and flavorful or adapt of a one gooses breast two. You would change or adapt hubs out to get that pink color like to eat a among. Make a delectable sandwich or wrap for a Quick lunch minutes and then you select temperature! Had been meaning to try in my smoker be served medium rare doneness and the time required to smoke strips. Pull off an initial tail of about 2-3 inches of netting from the salty-sweet brown sugar it this!

Does Titebond Iii Dry Clear, Titan Tax Mercer County Wv, How To Reach Amirthi Zoological Park From Vellore, Self-conscious Emotions Definition, Arcgis Edit Joined Table, Pixies Surfer Rosa Vinyl, Pure Veg Restaurants In Bandra Kurla Complex, Khwaja Mere Khwaja Gaana, Food Steamer Australia, Best Cottages In Valparai,

Leave a Reply

Your email address will not be published. Required fields are marked *