Yee’s Restaurant on Grant Ave in SF Chinatown has been tempting my SO with a $23 Roast Goose the last few times we’ve walked by their window. Yesterday, we succumbed to temptation.
The goose was quite good. About 4lbs of chopped bird packed tightly into two containers. Skin still had some crispness, meaty breast and leg quarters, and excellent Cantonese Roasty flavor and taste.
Had lots of produce to use up and a panzanella salad worked a treat. Made some croutons with a whole grain sourdough. Dressing was olive oil, red wine vinegar, fish sauce, grainy mustard, pinch of brown sugar, garlic, salt/pepper. Salad had tomatoes, yellow watermelon, cucumber, a spicy banana pepper, scallion, parm, a handful of arugula, parsley, and basil. Still cool enough to eat outside for the last meal of the 4 day holiday weekend.
Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
204
Interesting addition of the fish sauce to an otherwise Southern European sounding dressing. Was this to increase the saltiness or did it add another flavour element for you?
Reminds me of long ago during my younger days when Banff, Lake Louise, Freddie’s, Panorama, and Sunshine was a favorite vacation hole. Learned how to cook perfect steak Au Poivre with peppercorn sauce and brandy from one of the chefs at Panorama who took time to teach me his tricks.
Wasn’t my idea, but I found it in a magazine clip I saved. I think it called for 1TBS, but I just added a few splashes. I think it added a bit a depth, like anchovy paste. In fact, sometimes when I don’t have anchovy paste or fillets or hand I’ve used a splash of fish sauce in caeser dressing .
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Harters
(John Hartley - a culinary patriot, cooking and eating in northwest England)
209
Early dinner yesterday with a friend in riverside park, he’s going vegetarian after watching some terrifying documentary (his idea! I had nothing to do with it) and promised he would bring wine and cups and silverware if i made a not shitty salad
I reused some takeout containers and did an
asian- ish cabbage slaw with some shredded carrots, edamame, onion, cilantro, crumbled fried shallots and a sesame/soy/ginger dressing.
Also brought us a box of cucumber salad, used a heavy hand with the sesame seeds from my never ending supply of them
We had a great sparkling rose i apparently didn’t get a picture of. In retrospect we should have been more discreet about that, i think that’s illegal actually…
Completely. The water color is stunning! And thank you! Today is my birthday but very much a non event. That’s ok after all the good times the past 2 weeks!
! Celebrate all week! And that landscape is breathtaking- hard to believe that’s real
