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        <header><h1>The Black Goose Blog</h1>
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    <li>Home</li>
    <li>Menu</li>
    <li>Blog</li>
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   <section>
    <h2>Summer Menu Items</h2>
    <p>posted by BGB, <time datetime="2013-06-15">Jun 15<sup>th</sup>, 2013</time>
        Our chef has been busy putting together the perfect menu for the summer months. Stop by to try these appetizers and main courses while the days are still long.</p>
    
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    <h3>
        Appetizers</h3>
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  <dt>  
      Black bean purses</dt>
        <dd>Spicy black bean and a blend of mexican cheeses wrapped in sheets of phyllo and baked until golden. $3.95</dd>
<dt>
    Southwestern napoleons with lump crab -- new item!</dt>
        <dd>
            Layers of light lump crab meat, bean and corn salsa, and our handmade flour tortillas. $7.95</dd>
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    <h3>Main courses</h3>
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  <dt>    
      Shrimp sate kebabs with peanut sauce</dt>
    <dd>
        Skewers of shrimp marinated in lemongrass, garlic, and fish sauce then grilled to perfection. Served with spicy peanut sauce and jasmine rice. $12.95</dd>

    <dt>Jerk rotisserie chicken with fried plantains -- new item!</dt>
    <dd>
        Tender chicken slow-roasted on the rotisserie, flavored with spicy and fragrant jerk sauce and served with fried plantains and fresh mango. $12.95</dd>
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    <h1>Low and Slow</h1>
        <section>
            <h2>Introducing Sous Vide</h2>
            <p>
                This week I am <em>extremely</em> excited about a new cooking technique called <dfn><em>sous vide</em></dfn>. In <em>sous vide</em> cooking, you submerge the food (usually vacuum-sealed in plastic) into a water bath that is precisely set to the target temperature you want the food to be cooked to. In his book, <cite>Cooking for Geeks</cite>, Jeff Potter describes it as <q>ultra-low-temperature poaching</q>.</p></section>

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         <h2>Coming Soon</h2>
        <p>Next month, we will be serving Sous Vide Salmon with Dill Hollandaise. To reserve a seat at the chef table, contact us before November 30.</p></section>



    <p> Warning: Sous vide cooked salmon is not pasteurized. Avoid it if you are pregnant or have immunity issues.</p>
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Location: Baker's Corner, Seekonk, MA
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            Hours: Tuesday to Saturday, <time datetime="11:00">11am</time> to <time datetime="00:00">midnight</time>

All content &copy; 2012, Black Goose Bistro and Jennifer Robbins



        
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