fois gras?

[vash]

whoa! just went to a fancy Vday lunch. we chose the five course tasting menu. who eats fois gras? way too, gushy and rich for me. i guess i can say i have tried it. but never again.

man, it is gonna take some serious budweiser to cleanse my palette...

(shiver!)

[Vipergrün]

Yeah man, Uni, Fois Gras, Caviar....all kinda nasty if you ask me....dunno what all the fuss is about. You may wanna try something better than Budweiser to wash it down

[bornrich]

Fois Gras is one my most favorite dishes. The fact that you don't seem to like means more for me.
But then I like sweetbreads, steak and kidney pies. I also have a killer receipe for chicken gizzards and hearts. Mmmmmm.

[id10t]

Chicken gizzards are great. Here's my recipie

Take gizzard, impale on #2 long shank hook on 20lb test line. Put a 1/2oz weight about 2 feet up the line, and chuck it out into the nearest ocean, river, lake, or pond. Once you've caught something worth eating like a nice catfish, fry it up in some cornmeal.

[bornrich]

Then what do you do with the catfish?????

[scottmandue]

Never tried Fois Gras but it is on my list, I actually like Uni and caviar but I LOVE sushi. Tried snails and not so impressed.

Re: Fois Gras, my rule with exotic foods is never try something just once... you never know if the chef is having a bad day or maybe the product they got that day form their vendor may not have been the best or maybe you just don't care for that particular restaurant's recipe with that ingredient.

I have had monk fish liver, it is supposed to be similar but it was simmered in ginger and soy type sauce which probably would make cat turds taste good.

[cool_chick]

Where'd you go, Vash?

There was a restaurant in San Francisco called the Boulevard that I went to....they had that on the menu.

Not for me.

[Don Plumley]

Fois Gras is one my my top favorite foods (along with Uni and most every other atypical food you can think of). It's like animal butter...

Quality of ingredients and preparation are important though. Like Scottmandue said, many folks have bad Fois Gras or poorly prepared presentations and swear off it. It should be lightly seared but warm through.

You do need to have a palate used to very dense, rich foods or it could be too much to take.

[dhoward]

Originally posted by id10t
Chicken gizzards are great. Here's my recipie

Take gizzard, impale on #2 long shank hook on 20lb test line. Put a 1/2oz weight about 2 feet up the line, and chuck it out into the nearest ocean, river, lake, or pond. Once you've caught something worth eating like a nice catfish, fry it up in some cornmeal.

Now, that's a recipe!

[coloradoporsche]

I would have killed for fois gras on my last trip to Japan. Instead, we ate this....



Not sure what it is? That's because you are not supposed to eat whole baby octopi.

[masraum]

I had Uni once, but I need to try it again now that I know where to get really good sushi. The difference between so-so sushi and great sushi is enormous and now that I've found great sushi in Houston... Kubo's for anyone in Houston that wants to know. One day I'm flying back to Seattle just to go to Shiro's for sushi.

Monk Fish patte, Ankimo in Japanese. Great stuff. I've never had Fois gras, but I'm willing to give it a shot. I eat monkfish patte and braunschwager, so how bad could it be.

[vash]

i ate at AQUA, in san fran. actually around the corner from where i met cool chicky.

i have a rule, i dont beotch about food until i try it first. i broke that rule, with the deep friend emperor scorpions in thailand. no way! fois gras, seared where the insides is just warmed up. gag! i tried UNI, and i am ok with it. baby whole octopus (octopi?) delicious!

[cbeers]

Cliffy, you are sure growing up!

Seems like only yesterday you were trying wines........




-Chris

[RallyJon]

Foie gras has come way downmarket in the last 10-15 years. While nothing compares directly to real, French goose foie gras, duck foie gras is a damn good substitute and a fraction of the price. Also, if you are using it as a spread or stuffing, you don't need to spend extra for whole chunks (or a whole liver), get the mousse instead.

Here's a good mailorder source if you want to try it:

http://www.dartagnan.com

I always keep a tube of this mousse of duck foie gras, sauternes and black truffles in my fridge: https://www.dartagnan.com/item.asp?item=PTEFG036

[masraum]

Peanut Butter and....


...ladies