Foie Gras

Yes, Im a glutton when it come to Foie. Love it seared with a balsamic reduction, but also very happy with a torchon ive been know to buy a lobe and work my way through it over a few days with friends. Yuuuummm.

have you had the flash frozen slices? Pretty good and you can keep a bag in the freezer and just grab a few when you need them.


~Vitis

[LasciviousXXX]

I actually haven't had those bro. Unfortunately where I live there aren't too many upscale shopping centers like in Scottsdale etc. But its sounds tasty and relatively convenient.

I must admit that I generally only get to eat Foie Gras when I'm in Vegas as its readily available and I'm there a few times a year.

[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!!!

Haven't had it, never will. I oppose the manner in which the animals are raised...

The feed is administered using a funnel fitted with a 20–30 cm long tube, which forces the feed into the animal's esophagus; if an auger is used, the feeding takes about 45 to 60 seconds. Modern systems usually use a tube fed by a pneumatic pump; with such a system the operation time per duck takes about 2 to 3 seconds. Thats for up to 3 pounds of feed.

Thats not to say other folk shouldn't be free to make up their own mind about it, after all, there's room or all of gods creatures, right next to the mash potatoes.

PETA should stand for People Eating Tasty Animals.

Originally Posted by LasciviousXXX

I actually haven't had those bro. Unfortunately where I live there aren't too many upscale shopping centers like in Scottsdale etc. But its sounds tasty and relatively convenient.

Im not sure where to get it as I do through a chef I know when he is buying for his restaurant. Nice to have around though. You can thaw in a few minutes as it's just fat, and then a quick pan sear. Some of my favorite uses are with eggs in the am, and on top of a steak or a burger. Also nice to throw a slab into sauces. (yes im a hedonist )

this is what the label on the bag looks like.



Easy and yummy.

~Vitis

I bet ya eat that with your pinky up huh?

Originally Posted by Darrell

I bet ya eat that with your pinky up huh?

Close, but wrong finger.

~Vitis

[bigloo]

Originally Posted by Vitis

Close, but wrong finger.

~Vitis

Thumbs up? hahahah. You made me laugh

[Mark C]

Originally Posted by Vitis

Im not sure where to get it

https://www.caviarmore.com/buy-cavia....-p-17872.html

Imported from France, shipped from Miami. ~$150 for a 2 lb bag of slices. Same site also has a 6oz package for ~$30. Plus shipping of course.

All kinds of other goodness at that site too, can't comment on that company though, I just found 'em on google

[aldukes]

Ive ordered from both:

http://www.dartagnan.com/search.asp?...=1&criteria1=1

and

http://www.hudsonvalleyfoiegras.com/ (I know its duck)

I love foie. a lot.

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.