Fois gras - Page 2 - cougarguard.com — unofficial BYU Cougars / LDS sports, football, basketball forum and message board

ewth8tr · 06-04-2007, 05:01 PM

Quote:

Originally Posted by YOhio

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.

Chicago banned the sale of it

http://featuresblogs.chicagotribune....ippery_sl.html

FarrahWaters · 06-04-2007, 06:05 PM

Quote:

Originally Posted by marsupial

I would tell your friend to stick to gift certificates to expensive spas. Those poor little duckies. I have always thought that the French make some of the best and worst foods in the world. Foie gras is definitely one of the worst. Blech! But I am also not a fan of stinky cheese either.

Well, I think I've found a worthy cause to donate my foie gras. I'm sure someone in the food bank will appreciate it. Plus, you get a free burrito

http://www.fatwallet.com/t/22/735689

Archaea · 06-04-2007, 06:27 PM

I've eaten the stuff here and in France, and hated it in both countries. Of course, I'm not riproaring drunk when I try to eat it.

OTOH, I'm not too fond of eating sh.. either, so perhaps my lack of affinity for fecal matters disqualifies me from liking fois gras.

SeattleUte · 06-04-2007, 06:30 PM

Quote:

Originally Posted by Archaea

I've eaten the stuff here and in France, and hated it in both countries. Of course, I'm not riproaring drunk when I try to eat it.

OTOH, I'm not too fond of eating sh.. either, so perhaps my lack of affinity for fecal matters disqualifies me from liking fois gras.

In this thread you've ripped the world's two greatest cuisines--French and Chinese. You need to reflect, my friend.

Archaea · 06-04-2007, 06:42 PM

Quote:

Originally Posted by SeattleUte

In this thread you've ripped the world's two greatest cuisines--French and Chinese. You need to reflect, my friend.

I'm plenty happy with French food, and Chinese I love more than anything.

However, liver paste is still liver paste no matter what language articulates it.

Chinese make some wonderful dishes, and I've enjoyed some exotic ones. However, we have to start with a basic meat or fish that's edible and that one should want to eat. If you've looked at the liver, you'd not be so fond of eating it. And that goes for brain as well. Just because somebody can make something barely edible, doesn't mean they should.

BigFatMeanie · 06-04-2007, 07:14 PM

When I had fois gras (the American style as SU defined it - not the pate), it seemed pretty much like I was just eating fat sauteed in butter. I'm a big-spicy-bold-flavor type of guy (thus my fondness for Thai and Vietnamese cuisine) and fois gras just doesn't have enough flavor for me. I'll try the pate if I'm ever in France but I have no interest in eating the American style fois gras again.

Jeff Lebowski · 06-04-2007, 07:18 PM

Quote:

Originally Posted by Archaea

I'm plenty happy with French food, and Chinese I love more than anything.

However, liver paste is still liver paste no matter what language articulates it.

Yeah, whatever.

In any case, if we ever dine together at a French restaurant, just pass the fois gras to me.

YOhio · 06-04-2007, 07:22 PM

Quote:

Originally Posted by Jeff Lebowski

Yeah, whatever.

In any case, if we ever dine together at a French restaurant, just pass the fois gras to me.

Do you ever eat French in Utah? I've been to La Caille, the Paris Bistro and a place in Park City that currently escapes me. I enjoyed all of the places, just wondering if you've found any place better.

creekster · 06-04-2007, 07:28 PM

First I Find out that I get dragged to ballet's just like SU and now I find that I agree with him about foie gras. If I ever start complaining that Fawn Brodie was born too early, somebody please slap me.

I have always found the French version of foie gras to be very, very good. IF you don't like it, you probably haven't had it.

As to the goose or duck involved, I guess it's not too good for them, but a trip down I-5 in California with a view of the realtively humane stockyards near the Coalinga exit (Harris Ranch) where hundreds of cows stand in the hot sun in piles of their own exfrement day after day until slaughtered for fine dining, shows that the whole carnivore thing never goes well for the prey.

Lebowski, I iwll arm wrestle you for Archaea's share.

Jeff Lebowski · 06-04-2007, 07:30 PM

Quote:

Originally Posted by YOhio

Do you ever eat French in Utah? I've been to La Caille, the Paris Bistro and a place in Park City that currently escapes me. I enjoyed all of the places, just wondering if you've found any place better.

Good french food is tough to get in Utah. I've been to La Caille and loved it, but it sure is expensive. I've had fois gras at Log Haven.

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

06-04-2007, 06:27 PM	#13
Archaea Assistant to the Regional Manager Join Date: Aug 2005 Location: The Orgasmatron Posts: 24,338	I've eaten the stuff here and in France, and hated it in both countries. Of course, I'm not riproaring drunk when I try to eat it. OTOH, I'm not too fond of eating sh.. either, so perhaps my lack of affinity for fecal matters disqualifies me from liking fois gras. __________________ Ἓν οἶδα ὅτι οὐδὲν οἶδα

06-04-2007, 07:28 PM	#19
creekster Senior Member Join Date: Aug 2005 Location: the far corner of my mind Posts: 8,711	First I Find out that I get dragged to ballet's just like SU and now I find that I agree with him about foie gras. If I ever start complaining that Fawn Brodie was born too early, somebody please slap me. I have always found the French version of foie gras to be very, very good. IF you don't like it, you probably haven't had it. As to the goose or duck involved, I guess it's not too good for them, but a trip down I-5 in California with a view of the realtively humane stockyards near the Coalinga exit (Harris Ranch) where hundreds of cows stand in the hot sun in piles of their own exfrement day after day until slaughtered for fine dining, shows that the whole carnivore thing never goes well for the prey. Lebowski, I iwll arm wrestle you for Archaea's share. __________________ Sorry for th e tpyos.

06-04-2007, 07:14 PM	#16
BigFatMeanie Senior Member Join Date: Jul 2006 Location: South Jordan Posts: 1,725	When I had fois gras (the American style as SU defined it - not the pate), it seemed pretty much like I was just eating fat sauteed in butter. I'm a big-spicy-bold-flavor type of guy (thus my fondness for Thai and Vietnamese cuisine) and fois gras just doesn't have enough flavor for me. I'll try the pate if I'm ever in France but I have no interest in eating the American style fois gras again.