|
View Poll Results: Which style of fois gras do you prefer? | |||
The pate style French fois gras | 9 | 42.86% | |
The sliced organ U.S. style fois gas | 2 | 9.52% | |
Neither, I don't eat fierce food | 10 | 47.62% | |
Voters: 21. You may not vote on this poll |
|
Thread Tools | Display Modes |
06-03-2007, 10:36 PM | #1 |
Join Date: Jan 2006
Location: Seattle, WA
Posts: 10,665
|
Fois gras
It has been said that to eat fois gras the way the French make it is itself worth a trip to France. I think there is a lot of truth to this saying. (Regrettably, few here could possibly have enjoyed it properly because it requires a rich, full bodied red wine as an accompaniment.)
I've enjoyed fois gras many times in the U.S. and in France. There they make this mouse or pate style of fois gras with this indescribable rich and buttery flaver. Here invariably they've brought me a dish with something that resembles the actual organ sliced thin and sauteed in butter and seasonings. I like this kind a lot, but not nearly as much as the way they do it in France. I don't understand why you can't get the kind I eat in France here. The closest place I've seen it is in a little French restaurant in Vancouver B.C. But that's three hours from my house on a good traffic day. Which do you prefer?
__________________
Interrupt all you like. We're involved in a complicated story here, and not everything is quite what it seems to be. —Paul Auster Last edited by SeattleUte; 06-03-2007 at 10:41 PM. |
06-03-2007, 10:47 PM | #2 |
Senior Member
Join Date: Nov 2006
Location: Gotham City
Posts: 7,157
|
Foie gras is only for those not cultured enough for peanut butter.
|
06-04-2007, 12:18 AM | #3 |
Assistant to the Regional Manager
Join Date: Aug 2005
Location: The Orgasmatron
Posts: 24,338
|
I prefer to ignore that foul smelling stuff, as well as that expenisve Russian caviar, so that I can eat something edible.
The French and Chinese are wont to use animal parts meant for discarding because it hearkens back to times when real food was nonexistent. Now that real animal parts exist in abundance, I refuse to condone the eating of bad body parts.
__________________
Ἓν οἶδα ὅτι οὐδὲν οἶδα |
06-04-2007, 12:42 AM | #4 |
Charon
Join Date: Jan 2006
Location: In the heart of darkness (Provo)
Posts: 9,564
|
Your fois gras is about to become even more difficult to obtain, SU. I read recently where the only two remaining farms in the US to produce fois gras are being forced to close by pressure from animal rights activists. (For those who may not know, fois gras is a special type of duck liver that is produced by force-feeding the ducks with grain far beyond what they normally eat. They do it by shoving a tube down the ducks' throats.)
I have only eaten fois gras once in the US, so I can't answer your question. All I know is that the few times I went to France, just about everything I ate that was made from duck tasted heavenly. I do remember the "duck liver pate" was terrific. Not sure if it was technically "fois gras". Perhaps it was.
__________________
"... the arc of the universe is long but it bends toward justice." Martin Luther King, Jr. Last edited by Jeff Lebowski; 06-04-2007 at 12:44 AM. |
06-04-2007, 03:05 AM | #5 | ||
Join Date: Jan 2006
Location: Seattle, WA
Posts: 10,665
|
Quote:
Quote:
__________________
Interrupt all you like. We're involved in a complicated story here, and not everything is quite what it seems to be. —Paul Auster |
||
06-04-2007, 03:40 AM | #6 |
AKA SeattleNewt
Join Date: Jan 2006
Posts: 7,055
|
LOL! The Seattle Ute response to the Crunchy v. Creamy Peanut Butter debate is to ask if one prefer's the French or US style of fois gras.
I have only had fois gras in the US, so I vote American! Next time you're in the midwest, check out the way they do it in Chicago. It's cheap and really contributes to the enjoyment of your meal. |
06-04-2007, 05:39 AM | #7 | ||
Senior Member
Join Date: Jan 2006
Location: Memphis freakin' Tennessee!!!!!
Posts: 4,530
|
Quote:
I'm going to make sure I bring some to Memphis to serve along side the peanut butter bars at ward functions. SU, the contrast between your comments on FG and PB makes it appear that along with your Mormonism, you jettisoned your "common man" touch. I wonder if Tal and Steve Benson have given up PB as well. Quote:
Notice there is no "chunky" option for fois gras. PB - 1 FG - 0
__________________
Give 'em Hell, Cougars!!! Religion rises inevitably from our apprehension of our own death. To give meaning to meaninglessness is the endless quest of all religion. When death becomes the center of our consciousness, then religion authentically begins. Of all religions that I know, the one that most vehemently and persuasively defies and denies the reality of death is the original Mormonism of the Prophet, Seer and Revelator, Joseph Smith. |
||
06-04-2007, 02:09 PM | #8 |
Senior Member
Join Date: Jan 2006
Posts: 1,122
|
So, I've got a tin of La Mousse de Canard in my pantry...Is it basically whipped up foie gras? And I just found a jar of foie gras in the pantry too, I'd almost forgotten about it. (both were given by a friend). Wow, foie gras party at the Waters tonight!
I have to admit, I learned where foie gras was before I tasted it, and I never really wanted to eat it after hearing about the tube down the goose's throat. |
06-04-2007, 02:35 PM | #9 | |
Senior Member
Join Date: Jan 2007
Location: M-I-S-S-I-S-S-I-P-P-I... Isn't it so fun to spell?
Posts: 1,701
|
Quote:
|
|
06-04-2007, 04:14 PM | #10 | |
Join Date: Jan 2006
Location: Seattle, WA
Posts: 10,665
|
Quote:
I didn't touch PB till I was in my late twenties. My first wife got me to appricate it. Since then I've drifted away from it again. I don't like it straight. I like it adding some texture and fullness to a jelly or marmalade on the right kind of bread.
__________________
Interrupt all you like. We're involved in a complicated story here, and not everything is quite what it seems to be. —Paul Auster |
|
Bookmarks |
|
|