Tastes yucky (from personal perspective and experience), has a cool sounding name and I don't think you have room to complain if you buy regular, commercial meat 'cause their practices are just as bad. Now if you order the special, ungodly expensive free-range, non-hormonal meat, wear only canvas shoes and etc, you might have some room to talk. My $0.02, IMHO, etc.
But I could have misunderstood the question. If it was a spelling thing, I think it's foie gras, but I could be wrong.
Having never heard of it until a few weeks ago, and being somebody who likes liverwurst in moderation, I'm just being curious as to other people's thoughts on it. Worth trying once? Worth avoiding like the plague due to unethical treatment of the geese/ducks involved?
It's a term for gross tasting stuff that is probably very high in certain nutrients and usually very high in fat. Actually, I have no idea what the stuff tastes like (and no, I am not particularly interested in finding out ... just like with some other food options ... but I am a wimp).
What a supposed delicacy is Foie Gras It makes the upper class go "ah" But for most normal people The price is so steep they'll Find a better way for their money to go far
Wellll... I love it (not much for regular liver, but I do enjoy a good country pate') It's very expensive, and very rich in flavor. It can be purchased in smallish quantities, vac sealed and raw, so that you can sear it quickly -that goes well with a tartish berry or fruit sauce- or you can get the larger whole ones poached in wine (usually Sauternes) and eat it cold, which is how I prefer it. It's much cheaper in France, in the Toulouse area which is where I first had any quantity of it (rather than just a sliver or two in a fancy restaurant dish), back when Richard was being sent there for business fairly frequently. In the US, the only place I've found it consistently is at Wegman's.
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But I could have misunderstood the question. If it was a spelling thing, I think it's foie gras, but I could be wrong.
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What a supposed delicacy is Foie Gras
It makes the upper class go "ah"
But for most normal people
The price is so steep they'll
Find a better way for their money to go far
(
no subject
It's very expensive, and very rich in flavor. It can be purchased in smallish quantities, vac sealed and raw, so that you can sear it quickly -that goes well with a tartish berry or fruit sauce- or you can get the larger whole ones poached in wine (usually Sauternes) and eat it cold, which is how I prefer it.
It's much cheaper in France, in the Toulouse area which is where I first had any quantity of it (rather than just a sliver or two in a fancy restaurant dish), back when Richard was being sent there for business fairly frequently.
In the US, the only place I've found it consistently is at Wegman's.