Get goosed
The December issue of Olive magazine can't get enough of goose-fat roasties -- potatoes roasted in a veil of goose fat. It's a British thing, y'all. There's a recipe, and ads for frozen roasties, and writers rhapsodizing about their holiday roasties.
The whole goose thing is not such a deal here. But if you're set on trying it, check out the offering at Eat The World in Lake Highlands: goose with your choice of two stuffings, $75. (They also carry excellent tamales and lots of other temptations.)
And if it's the magazine you're craving, you can buy a subscription to Olive on Amazon for $168.08. Or do what I do -- grab it every month at Barnes & Noble for about $9. It's still not cheap, but $168 for a mag subscription is a bit painful.
Comments
Everything's better fried in goose fat. My mum's favourite fish & chippy in London fried both in goose fat (unfortunately, before I was born). Says she's never tasted fish & chips that good again. Duck fat works, especially for potatoes, but goose fat is a special treat.
Posted by: S.E. Martin | December 19, 2007 10:55 AM