Recent cassoulet postings have firmed up my resolve, so I'm washing out the cassole and making out the shopping list. I hope you might have some leads regarding:
1. Tarbais or lingot haricots - does anyone carry them in the Bay Area, preferably in the East Bay? I have not seen them but I understand they are the best for cassoulet. Robert Lauriston mentioned Phipps Ranch scarlet runner beans as a good choice in an earlier post. Any other suggestions?
2. French garlic sausage - this is one ingredient I have trouble finding each year. I guess it's because merchants don't carry it consistently. Last time I found it was at the butcher in the Rockridge Market next to BART. I understand the Fatted Calf carries them. Any others?
3. Goose confit - I can get duck confit easily but I haven't seen goose confit in a while.
Thanks ahead of time.