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Foie Gras in California

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euge:
I'm paying $98.43 per pound foie gras at the local upscale market. Limited availability, but at least I will still be able to buy it here.

Sorry to say this but there must be some heads up some asses out in California to make this illegal. It should be up to the consumer.

Joe Sr.:
It was illegal in Chicago for awhile.  No longer.

Supposedly, you could still get it "off menu" at certain places, but they were breaking the law.

I have no idea if anyone was ever ticketed or arrested for it.

m.a.hummel:
I had a small bit of Foie Gras on top of some Filet, and I can certainly do without it.  Not really sure if it should be illegal though.

Slowbrew:
I will admit that I struggle with this particular dish. 

I grew up on a farm and I can't imagine doing to an animal what is done to these birds to make the livers for Foie Gras.  That being said, I never really enjoyed trimming (being polite here) and docking pigs/sheep/cattle either but it had to be done.  De-horning was nasty job too but I helped with it also. 

I don't believe you should be able to make a food product illegal just because you disagree with how it's raised.  If it causes disease then fine but it just makes you sad then buck up and deal.

Sorry.  I'll step off my soapbox and walk away now.

Paul

dbeechum:
I don't know.. I'm of mixed opinions about gavage. Looks violent to me and yet geese and ducks naturally gorge if they can and then you have some vets saying gavage is less distressing to fowl than taking the rectal temp on a cat...

Beyond that, I like foie, don't obsess over it and frankly think too many chefs use it as a lazy crutch for "ohh, see I made the dish decadent!"

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