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- 25 de Ago, 2019
I don’t give AF about geese/birbs and seeing them stuffed with bread makes me laugh with joy! Besides watching birds force-fed, what taste do we get and/or why are colourds good slaves?!
Fois gras? Too rich to taste, too poor.
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- 2 de Ene, 2021
Well, it should be noted that there is more ethical fois gras.
Also, the Chinese force feed ducks for peking duck. I'm not entirely sure about the taste other than being fattier. Supposedly you can cook fois gras without any sort of oil, butter, or fat like bacon. Other than that, I don't really know.
BrokenWokenBespoken
kiwifarms.net
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- 17 de Feb, 2019
it shares the same luxury as most lard heavy proteins like Bacon, Caviar and roe. It's a way for you spread something on a grain dish without losing out of the taste of choking on it because it's so fatty
- Registrado
- 6 de Feb, 2018
Foie gras is delicious, especially when made properly. Something about the barbarity of its preparation must really positively impact the flavor, so it's entirely unsurprising that the French, as a culture that revels in hedonistic sadomasochism, would know how to prepare delicious cuisine.
I don't know if it's still legal, but I'd definitely love to try traditionally prepared ortolan. Am I a bad person for wanting to eat fattened songbirds that were drowned in Armagnac? Probably, but I'm already on this site, so how much worse of a person could I possibly become?
I don't know if it's still legal, but I'd definitely love to try traditionally prepared ortolan. Am I a bad person for wanting to eat fattened songbirds that were drowned in Armagnac? Probably, but I'm already on this site, so how much worse of a person could I possibly become?
- Registrado
- 4 de Ene, 2021
I just like veal. The way they keep those calves from moving at all... they can't even walk to their own slaughter, sometimes. Genius.
BrokenWokenBespoken
kiwifarms.net
- Registrado
- 17 de Feb, 2019
Or how Russians and Japanese harvest fish eggs from pregnant fish and urchins. The search for unprocessed animal lard instead of just butter and cream.
- Registrado
- 12 de Jun, 2019
had something that was called foi gras when i was a temp worker at an ikea (small one but still had a secytion of food like crisp bread and spreads) It was pretty good on some crisp bread but because it was swiss i think it was made with a grown duck that wasn't tortured to make it.
jje100010001
kiwifarms.net
- Registrado
- 28 de Ene, 2020
Have never really tried foie gras, but how different is it from Vietnamese liver pâté (made from Chicken and heavenly in a bahn mi)?
- Registrado
- 6 de Feb, 2018
Properly made foie gras is the perfect blind of creaminess with a strong savory quality and an appropriate dash of cognac for that extra flavor. Chicken livers really don't have the same fatty quality as goose liver does, so it's inherently inferior. having not tried "vietnamese" pate (which given Vietnams colonial history is clearly French in origin), I can imagine it being somewhat similar.
- Registrado
- 16 de Dic, 2019
Dangit people.
Just put some braunschweiger on a rye crisp. Maybe add some raw onion.
There will be no need for goose innards.
Just put some braunschweiger on a rye crisp. Maybe add some raw onion.
There will be no need for goose innards.