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.
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.