Just in case, for the record, let me state that I know how foie gras is made so spare me any lectures you may have prepared on that subject. I'm convinced that most of us would stop eating prepared food of any kind if we knew how it was mass produced.
I really liked the foie gras that I had for the first time the other night. Fresh Market in Portsmouth, NH carries it and so I went there last night and bought the 1/4 pound piece that was available. It is raw.
How do I cook foie gras? The piece I had the other night was served cold and had some port jelly surrounding it.
I'm sure that I'll find some recipes online but I'm hoping for some personal experience recipes that have the key ingredient, easy.
Posted by bbarton at May 26, 2005 08:04 AMGreat point, Grannyp!
Posted by: Bob on May 26, 2005 08:25 AMThey have goose liver transplants now, people. Rip out the good one, replace with an empty one, and fill 'er up.
And yes, I'm being silly.
Dear Arnie is banning it in California. But it seems there is a way of making goose-friendly foie gras. Can't think how. Presumably goose has to be dead before you get to eat its liver?
Posted by: grannyp on May 26, 2005 08:17 AM