[hopfenundmalz]

As long as we have milk on the grocery shelf, there will be veal.

[phillamb168]

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.

:-O you're paying way too much. I can get an entire lobe (~750g) for 25 eur (in the restaurant supply store, anyway).

[gmac]

I love foie gras.  One of my favourite treats although I don't have it very often.
I have no ethical issue with it.  Geese are built differently than you and I in that they do not have the same connection between the throat and windpipe that we do.  They are not tied down with tubes stuck down their throats.  The foie gras farms I've seen have far less bird density than chicken farms and the feeder inserts the tube down their throat, dumps in the food and takes it out and the bird walks away.  There are some very good foie gras producers in Quebec.

If you choose not to eat meat, that's your choice and I can respect, I just have a different opinion.
Euge, you should try this place.
http://www.restaurantaupieddecochon.ca/
check out the foie gras section on the menu.

[erockrph]

Euge, you should try this place.
http://www.restaurantaupieddecochon.ca/
check out the foie gras section on the menu.

I'm not a huge foie gras fan (not for any reason other than I've tried it a few times and it really didn't do much for me), but "Poutine au foie gras" totally has my interest piqued. (As does the duck carpaccio and the bison tartare, but that's a bit off-topic)

[euge]

I'm sure if the meat wasn't so mistakenly maligned it would be cheaper and more available locally. Let us not forget that none of the bird is wasted. The liver is most delicately flavored- no wonder people aren't bowled over by it when compared to the pig's liver, which is much better in my estimation.

Is the Au Pied Cochon the Montreal restaurant featured in the No Reservations episode? Everything foie gras! Decent prices.

[gmac]

That's the one. I'm going to Montreal in a couple of weeks and if we can find a sitter, my wife may come for an early anniversary trip and that's where we will be going.

[Joe Sr.]

P.E.T.A.

People Eating Tasty Animals.

[phillamb168]

gmac, euge:
I own the PDC cookbook, and thus have a recipe for both duck in a can and poutine au foie gras. I can post 'em here when I get home tonight.

[ajk]

"Poutine au foie gras" totally has my interest piqued.

Poutine au foie gras has been my only experience with foie gras.  I had it at Restaurant Tallent in Bloomington, Indiana.  Although the other courses were outstanding, I really didn't care for the texture of the foie gras—I think it's just too fatty for me.

[phillamb168]

Here you go:



And



Sent from my iPad using Tapatalk HD

[gmac]

Thanks.  Had some great Poutine (sans fois gras) last week in Quebec.  Nothing better than cheese curds and gravy.  If I get there next month, I'll order this and try to post a picture.

[euge]

Thanks man, but those images are almost unreadable text-wise. A brighter light source might help the exposure time. I have to make a poutine soon.

[ccfoo242]

I think it says a lot about how far our species has progressed that we are so bored with what we eat that we must do this to make something tasty.



Lab grown meat can't get here fast enough...

(I bet if livers grew on the outside that this sort of thing would have been artificially selected for centuries ago)

[phillamb168]

I think it says a lot about how far our species has progressed that we are so bored with what we eat that we must do this to make something tasty.



Lab grown meat can't get here fast enough...

(I bet if livers grew on the outside that this sort of thing would have been artificially selected for centuries ago)

Ducks and geese will do this themselves naturally, before winter and the big migrations. Foie has been around for more than 4,000 years, so this isn't exactly a new thing. Tapatalk won't let me copy and paste (wtf?) but on Wikipedia there's even a quote from our buddy Pliny the Elder describing the process.

It's already been stated elsewhere but gavage is the least of your ethical worries if you're eating battery-produced chickens for dinner.


Sent from my iPad using Tapatalk HD

[ccfoo242]

Ducks and geese will do this themselves naturally, before winter and the big migrations.

I really doubt that they hold their mouths open while they shove a tube down their own throat. If they did this naturally then there would be no need for us to do it to them.

Foie has been around for more than 4,000 years, so this isn't exactly a new thing. Tapatalk won't let me copy and paste (wtf?) but on Wikipedia there's even a quote from our buddy Pliny the Elder describing the process.

That's an appeal to tradition...means nothing to me. Pliny most likely had slaves and thought women should be subservient to men but that doesn't make it right. (even if he didn't, I only say that to explain appeal to tradition)

It's already been stated elsewhere but gavage is the least of your ethical worries if you're eating battery-produced chickens for dinner.

We aren't arguing chickens here. I didn't start a post complaining about legislation limiting how many chickens can be kept per square foot or something like that.

This type of food isn't needed, in my opinion. Maybe you can convince me otherwise. But appeals to tradition won't do that.