Foie Gras...

[Squatch]

had it this weekend. My friend bought two livers from D'Artagnan and prepped them by searing shortly and serving fairly rare.

Have to tell you, not my favorite dish in the world. Just too damned rich. Like licking a plate of liver-flavored butter. Required a good amount of wine to cleanse the palate.

Next day, he said that I should try the leftover foie cold, dipped in kosher salt. Not a fan at all.

[RebelOne]

1. It is a dish created out of cruelty.

[Squatch]

2. Whatever you say...

:freak:

[KurtNYC]

3. Me neither - If I am going to plug my arteries let it be with

Dreamery ice cream: Coney Island Waffle Cone or Tiramisu (ice cream).

On the high ($$) end, seared Toro (tuna belly) with sesame oil and wasabi or crab legs in butter...Mmmmmmmmmmmmmmmm.

[Squatch]

4. He also prepared a tuna tartar with fresh mango

and red pepper aeoli. Phenomenal.

[Catchawave]

5. You might want to know.....

http://www.farmsanctuary.org/newsletter/foiegras.htm

[Squatch]

6. I don't plan on eating it again. Was not what I expected.

[gollygee]

11. That just made me feel nauseated

I won't be eating that. Ugh.

[Beware the Beast Man]

7. I don't know. Something named "fat liver"

just doesn't sound appealing...

[flvegan]

8. Mmmmm...animal cruelty

You might not have known, but the feeding methods that these birds undergo, is very inhumane.

From HSUS:

The methods used to turn duck and goose livers into the "delicacy" known as pâté de foie gras are anything but delicate. Foie gras is a French term meaning "fatty liver" and its production involves force-feeding birds to produce this cruel animal product.

The ducks and geese force-fed for foie gras are being compelled to consume much more high-energy food—mostly corn—than they would eat voluntarily. This damages their liver and often kills them.

The Scientific Committee on Animal Health and Welfare for the European Union found many examples of abuse as a result of force-feeding, including:

* Birds are routinely confined to small cages or crowded pens.
* Birds are force-fed tremendous amounts of feed via a 12- to 16-inch plastic or metal tube, which is shoved down their throats and attached to a pressurized pump.
* The force-feeding may be performed twice daily for up to two weeks for ducks and three to four times daily, for up to 28 days for geese.
* Force-feeding causes the liver to increase in size about 6-10 times compared to the normal size for a bird.
* Increased liver size forces the abdomen to expand, which makes moving difficult and painful. An enlarged abdomen increases the risk of damage to the stretched tissue of the lower part of the esophagus.
* Force-feeding results in accumulated scar tissue in the esophagus.
* The liver can be easily damaged by even minor trauma.

In 1992, the HSUS sent a veterinarian to investigate a New York State foie gras producer, which resulted in a police raid and cruelty charges against the farm. Necropsies taken of the dead birds revealed many painful conditions: The force-fed birds had chronic heart disorders; ruptured liver cell membranes; cirrhosis; traumatic esophagitis; and lesions in their gizzards and intestines. Dead birds were found with food filling their esophagi and spilling out of their nostrils.

Ducks and geese are social animals who suffer when confined in individual cages. The confinement also can lead to lesions of the sternum and bone fractures, as well as foot injuries from the cage floors. Ducks and geese also suffer when they're not allowed enough water to swim and preen, which they do naturally in the wild.

Originally, all foie gras came from France, but now the United States has gotten into this cruel niche industry. Next time you go into a store or restaurant or store that sells foie gras, please let them know that a product that comes from force-feeding ducks and geese is more than you can stomach.

http://www.hsus.org/farm_animals/factory_farms/foie_gras.html

[Squatch]

9. Eh. What can you do?

[flvegan]

10. Since you don't plan on eating it again

You've done what you can.

[Squatch]

12. But not because of what you posted. Just not my cup of tea.

[Rabrrrrrr]

13. YUM YUM YUM!

I wish it weren't so expensive, or I would buy it. But then, it's expense keeps me from buying and supporting a rather bad growing process, so it's a very easy boycott for me.

But, man, do I ever love foie gras.

[Squatch]

14. What's the attraction. How do you like it prepared?

I think the very rare nature of it turned me off, but the more you cook it, the smaller it gets.

[Rabrrrrrr]

16. Well, to begin with, I love liver - so that's a plus. And the texture

of foie gras is silky and smooth. The taste is richer than other livers, and more pronounced while being more subtle.

I'm not sure if I'd want to be eating it rare like your friend cooked it, though.

And I've never it had it just straight up - always in pate form, or mixed with something else.

[Buck Turgidson]

15. Hmmm, foie gras!

With a glass of sauterne. Delicious.

As to the accusations of cruelty, you are headed down the proverbial slippery slope if you consider any domesticated animal products, veal, chicken, etc. Since, I have yet to reach total enlightenment, foie gras is still on the menu at my house.

[Rabrrrrrr]

17. Welcome to DU, Buck Turgidson

:hi:

beedybeedybeedybeedy, way to go, Buck!

[Buck Turgidson]

18. Roadside foie gras stands in France

If you ever get the chance, visit the Dordogne region