http://us.penguingroup.com/static/html/blogs/your-goose-cooked-ken-albala
Sorry for my absence, I've been in England this past week, great symposium in Oxford. And side trip to Cotswolds and Cornwall.
My blog on goose is on the Penguin Website this week as a guest. If you're turned on, come to the book launch in San Francisco at 18 Reasons this Thursday, when these geese among other things will be there to taste.
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3 comments:
The cured & smoked goose breast looks absolutely perfect. If the weekend wasn't almost over, I'd be off at the store looking for a whole goose. Maybe next weekend!
Robert, Let me know how it goes, I'm sure at this point you will be unable to withstand the call of the honk.
My last goose was $75 so I am very jealous... I will be looking at the flock of Canadian geese in the park as I walk the giant hound with sinister appreciation... because I would love to try all of your goose suggestions... wow! sassafras smoke??? Can't wait to find a goose!!!
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