Foie Gras

Originally Posted by Scottw

Love the stuff although even thinking about it elevates my cholesterol. Last time I had it was seared and served on top of a petite filet over a potato puree. A bit of red wine on the side and I was dining like a king!!!

I'm with Scott on both. So high in cholesterol but so good. My fave is also seared, almost to a crispy outside, in a balsamic reduction. If it's on the menu like that or similar, I'll likely indulge. So freakin' good. Damn it, Dustin, you've done it again (sushi, now foie gras).

Originally Posted by floydpink

I must admit the stories of ducks having grain shoved down their throats by a pipe is a little disturbing

Yeah, not so thrilled about this either but I try not to think about it. I hear they feed the birds until their stomachs actually explode. Why the heck do they have to do that??

Originally Posted by mosesbotbol

Do not like Foie Gras at all. Even had it in Lyon France, had it stuffed in filet mignon, had it other ways... Yuck. I do not like irony tastes in meat like liver or organ meats...

Not sure how you've had it Moses but it really shouldn't taste irony the way a lot of the nice joints are fixin' it up. Liver & onions, yeah, a little irony I think (from last I had it & it's been years) but seared foie gras, nothin' like it, just crispy, creamy goodness, almost melts in your mouth with a great sweet sauce over it! I'd give it another shot at a really nice place.

[LasciviousXXX]

Originally Posted by mrreindeer

So freakin' good. Damn it, Dustin, you've done it again (sushi, now foie gras).

Hehe, sorry bro. I am just as much of a hedonist as everyone else. I indulge when I can and to me there is no greater indulgence than good Foie Gras and a great bottle of wine.

Mmmm roasted marrow bones.... YUM!

[mosesbotbol]

Originally Posted by mrreindeer

:
Not sure how you've had it Moses but it really shouldn't taste irony the way a lot of the nice joints are fixin' it up.

I have had at as good as it can get in some of the fanciest places in Vegas, Montreal, and France... I just can't stand liver and no preparation is going to change that. It's not fair for me to comment on Foie Gras as I am just so biased against liver. As a cook, I can appreciate some of what I tried, and if I did like liver; I'd be still talking about it.