Guest Sores Posted January 13, 2006 Share Posted January 13, 2006 Seared/fried (non-pate though I enjoy that as well) Foie Gras makes me absolutley the happiest I ever am at a table. I know...it is terrible for you....it is produced in a cruel and unusual manner....but dammit it is tasty! Can one purchase it easily? Where? What are the keys to seasoning and frying/searing it? Being so delicate, I imagine it would be easy to fubar. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 13, 2006 Share Posted January 13, 2006 while i've made it several different ways, my favorite is still seared. i've never made it at home, and as a result have never looked for it in stores..... so don't know much about it's availability. it is very fatty and literally can melt away as you cook it. i have simply seared it with salt and pepper. i tend to serve it with sweet sauces/accompaniments/wines. some of my favorites (and you'll prob see 1 of these on my menu): fois- maple cream sauce over petite french toast. fois- lingonberry, port sauce over a mini waffle fois- marsala sauce on brioche points i am not a big fan of pates or having it poached, so rarely serve it that way Quote Link to comment Share on other sites More sharing options...
Guest Sores Posted January 13, 2006 Share Posted January 13, 2006 while i've made it several different ways, my favorite is still seared. i've never made it at home, and as a result have never looked for it in stores..... so don't know much about it's availability. it is very fatty and literally can melt away as you cook it. i have simply seared it with salt and pepper. i tend to serve it with sweet sauces/accompaniments/wines. some of my favorites (and you'll prob see 1 of these on my menu): fois- maple cream sauce over petite french toast. fois- lingonberry, port sauce over a mini waffle fois- marsala sauce on brioche points i am not a big fan of pates or having it poached, so rarely serve it that way 1263302[/snapback] :::mouthwatering::: I did some research and found you can buy it online....but wouldn't have a clue as to whether or not I was getting quality. Bier...if you have any spare time, if you could Google it and tell me if you think there is a legit source out there, I would greatly appreciate it. I know you are busy...so no rush. I just don't even know potential key search terms that I should look at. Quote Link to comment Share on other sites More sharing options...
Dutch Oven Posted January 13, 2006 Share Posted January 13, 2006 I've never seen it for sale even in a specialty store, and given the price, I'd be scared sh!tless to cook it myself. Best left to the restaurants, IMO. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 13, 2006 Share Posted January 13, 2006 i'll look into it monday Quote Link to comment Share on other sites More sharing options...
ChuckB Posted January 13, 2006 Share Posted January 13, 2006 OK I may sound ignorant but I really don't know what this is other than just hearing it before can anyone enlighten me, thanks. Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted January 13, 2006 Share Posted January 13, 2006 Dean and Deluca is one of the best place's to buy it... IMHO. Dean and Deluca Quote Link to comment Share on other sites More sharing options...
sundaynfl Posted January 13, 2006 Share Posted January 13, 2006 OK I may sound ignorant but I really don't know what this is other than just hearing it before can anyone enlighten me, thanks. 1264225[/snapback] Usually, a duck or goose liver of an animal that has gorged it self on an all you can eat buffet of whole corn. These animals are sometimes force feed to enlarge there livers and make them extra fatty. It is tasty....!!! I am sure Bier can enlighten you a lot more than I... I'll post articles below. from a producer: Sonoma farmer Animal rights wackos, PETA: What PETA says Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 14, 2006 Share Posted January 14, 2006 Usually, a duck or goose liver of an animal that has gorged it self on an all you can eat buffet of whole corn. These animals are sometimes force feed to enlarge there livers and make them extra fatty. It is tasty....!!! I am sure Bier can enlighten you a lot more than I... I'll post articles below. from a producer: Sonoma farmer Animal rights wackos, PETA: What PETA says 1264309[/snapback] nope...... you pretty much covred it Quote Link to comment Share on other sites More sharing options...
ChuckB Posted January 15, 2006 Share Posted January 15, 2006 Usually, a duck or goose liver of an animal that has gorged it self on an all you can eat buffet of whole corn. These animals are sometimes force feed to enlarge there livers and make them extra fatty. It is tasty....!!! I am sure Bier can enlighten you a lot more than I... I'll post articles below. from a producer: Sonoma farmer Animal rights wackos, PETA: What PETA says 1264309[/snapback] I like to try new things but It sounds like the consistency would be something I couldn't handle, I'm thinking very soft and mushy Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 15, 2006 Share Posted January 15, 2006 I like to try new things but It sounds like the consistency would be something I couldn't handle, I'm thinking very soft and mushy 1266867[/snapback] just have to eat it in small bites.... sauces help....... a lot Quote Link to comment Share on other sites More sharing options...
spain Posted January 16, 2006 Share Posted January 16, 2006 just have to eat it in small bites.... sauces help....... a lot 1266944[/snapback] If you have to cover up the taste with sauces, why not just eat other types of meat that are already good tasting and the sauce just adds to the flavor?? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 16, 2006 Share Posted January 16, 2006 If you have to cover up the taste with sauces, why not just eat other types of meat that are already good tasting and the sauce just adds to the flavor?? 1268734[/snapback] when i use sauces, it is to enhance the food not cover anything up. fois gras is an aquired taste and initially it's is helpfull for the new taster to use sauce to find more familiar flavors. Quote Link to comment Share on other sites More sharing options...
Guest Sores Posted January 18, 2006 Share Posted January 18, 2006 I like to try new things but It sounds like the consistency would be something I couldn't handle, I'm thinking very soft and mushy 1266867[/snapback] Oh my God! The consistency is almost what makes it! Good seared foie gras is as close to ecstasy as I can imagine with one's clothes on. It melts in your mouth. Quote Link to comment Share on other sites More sharing options...
ChuckB Posted January 18, 2006 Share Posted January 18, 2006 Oh my God! The consistency is almost what makes it! Good seared foie gras is as close to ecstasy as I can imagine with one's clothes on. It melts in your mouth. 1273251[/snapback] my obsession I think you need to get out more Quote Link to comment Share on other sites More sharing options...
Guest Sores Posted January 19, 2006 Share Posted January 19, 2006 my obsession I think you need to get out more 1273544[/snapback] Probably right....as long as I get out to places that serve foie gras! Quote Link to comment Share on other sites More sharing options...
ChuckB Posted January 19, 2006 Share Posted January 19, 2006 Probably right....as long as I get out to places that serve foie gras! 1274837[/snapback] Quote Link to comment Share on other sites More sharing options...
spain Posted January 19, 2006 Share Posted January 19, 2006 Probably right....as long as I get out to places that serve foie gras! 1274837[/snapback] Places that serve foie gras, dont want me for a customer... Quote Link to comment Share on other sites More sharing options...
detlef Posted January 19, 2006 Share Posted January 19, 2006 I like to try new things but It sounds like the consistency would be something I couldn't handle, I'm thinking very soft and mushy 1266867[/snapback] Soft, yes, mushy, no. Soft and luxurious come to mind. The biggest key is to sear it on very high heat. Otherwise, it just melts away before you get a good sear on it. It also helps to start with a nice think piece. D'Artagnan is a very reputable place to get it. Many restaurants use them but you can buy from them as well. If you don't have a really good butcher nearby, I'd advocate sucking it up and buying a whole one. I'm sure you can find guidance on-line to cleaning it. It also helps to soak it in milk before using it. I used to know why... Lastly, sauce is always nice, but I could eat it with our without. Quote Link to comment Share on other sites More sharing options...
Guest Sores Posted January 19, 2006 Share Posted January 19, 2006 Soft, yes, mushy, no. Soft and luxurious come to mind. The biggest key is to sear it on very high heat. Otherwise, it just melts away before you get a good sear on it. It also helps to start with a nice think piece. D'Artagnan is a very reputable place to get it. Many restaurants use them but you can buy from them as well. If you don't have a really good butcher nearby, I'd advocate sucking it up and buying a whole one. I'm sure you can find guidance on-line to cleaning it. It also helps to soak it in milk before using it. I used to know why... Lastly, sauce is always nice, but I could eat it with our without. 1274913[/snapback] Great info. Thanks. Easy to remember...my nephew's middle name is D'Artagnan (yes....my brother is odd). Quote Link to comment Share on other sites More sharing options...
Guest Sores Posted January 30, 2006 Share Posted January 30, 2006 The Foie has been ordered....it will be delivered Tuesday. IMing with Bier and found a good/easy recipe....will report back on Wed. or Thursday. Quote Link to comment Share on other sites More sharing options...
Jumpin Johnies Posted January 30, 2006 Share Posted January 30, 2006 My wife and I were just checking some of the chef's specialties at Horizons which is the premier restaurant the Grove Park Inn. We're going there for the weekend before Valentines Day and after reading Bier and Detlef comment on this duck liver I believe I will be ordering the Foi Gras BLT. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 30, 2006 Share Posted January 30, 2006 i am a very big fan of prix-fixed menus... the fois offered with that menu looks appealing.... something mrs and i do is each order the prix-fixe and each order different thing and share.... so this one is 4 courses..... 8 items to sample..... restaurant looks very good... enjoy and let me know how it all works out Quote Link to comment Share on other sites More sharing options...
Jumpin Johnies Posted January 30, 2006 Share Posted January 30, 2006 i am a very big fan of prix-fixed menus... the fois offered with that menu looks appealing.... something mrs and i do is each order the prix-fixe and each order different thing and share.... so this one is 4 courses..... 8 items to sample..... restaurant looks very good... enjoy and let me know how it all works out 1295184[/snapback] Thanks for the suggestion Bier. I look forward to trying this stuff. Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted January 30, 2006 Share Posted January 30, 2006 i was actually planning to strictly do prix-fiexed..... still on the fence.... a drawback was pricing... looking at this place may help resolve it: they have your price determined by the entre you order Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.