{"id":13363,"date":"2013-01-21T23:10:39","date_gmt":"2013-01-22T05:10:39","guid":{"rendered":"http:\/\/www.paulryburn.com\/blog\/?p=13363"},"modified":"2013-01-21T23:26:40","modified_gmt":"2013-01-22T05:26:40","slug":"i-am-about-to-have-goose-nachos","status":"publish","type":"post","link":"http:\/\/www.paulryburn.com\/blog\/2013\/01\/21\/i-am-about-to-have-goose-nachos\/","title":{"rendered":"I am about to have goose nachos"},"content":{"rendered":"

$\"goose\"$ <\/a>Well, actually, they’re not goose nachos. I mean, I’ve seen chicken nachos a lot. I think once or twice in my 11 years Downtown, I’ve seen duck nachos. I’ve never actually seen goose nachos. I’m eating beef nachos that I brought home from the Silly Goose after I got done playing poker. That’s what I mean by goose nachos.<\/p>\n

You know what though? Some posh foo-foo restaurant Downtown should totally add goose nachos to the menu. They could probably charge $29 for it. As an appetizer. I’d pay it. Just because geese swim around our pond every year at work in the spring, and I’m curious what one tastes like.<\/p>\n

Even in Manhattan – certainly one of the top two or three culinary capitals of the world – I think goose nachos would be a hit. You could even go as high as $79 there. I mean, if you’re paying $3500 on 81st Street for a decent apartment and parking, you can afford $79, right?<\/p>\n

It would have to be prepared right though. If you opened the microwave door and turned the goose over after 2 minutes 42 seconds and lifted one corner of the film for venting, the goose could come out a bit gamey. Preparing goose nachos is best left to the professionals.<\/p>\n

Anyway, I’m going to eat my beef nachos from the Goose and go to bed. As you may have guessed I’ve had a few beers tonight. Perhaps the next post will make more sense.<\/p>\n","protected":false},"excerpt":{"rendered":"