Anything exciting in the world of foie gras these days? I picked up a nice two-pounder, grade A from Hudson valley and plan on devouring it tomorrow with some friends. Any suggestions? Smile
Original Post
Hey there chief! You know me, I am not on the same page with you when it comes to FG pairing, but I just might do something crazy like that this time. What do you think?
quote:
Originally posted by grunhauser:
Hey there chief! You know me, I am not on the same page with you when it comes to FG pairing, but I just might do something crazy like that this time. What do you think?
That WAS good.

But it was screaming for Yquem. Cool
quote:
Originally posted by spo1977:
A Napa Cabernet.


Ouch! Eek Hey grunny, we've had foie gras for 5 out of 6 offlines here in MD. When are you gonna jump a plane and come visit?

PH
Those onions look like crap

sad thing is I can't send you tasty...caramelized onions from Florida that don't look like crap...cause they are frozen and while you may prefer fresh to start...I've seen better caramelized onions.

I could care less about the FG..I don't eat any meat derived from organs. That's my rule #1 and my only rule as regards to meat.
quote:
Originally posted by imaredstater:
I don't eat any meat derived from organs.



FG is not derived from organs, it is an organ.

And as far as your nosense about the onions...It's best to wait till morning, sober up, then express yourself... if it still interests you, of course. Smile
He doesn't know **** about caramelized onions, those look nice. Nor does he know anything about how great said organs can taste...
A couple of years ago I ordered seared Foie at the 5th Floor restaurant in San Francisco. They served it with fresh figs, balsamic and a side bowl of lightly salted pop corn. The pop corn was amazing. It pulled the flavor out perfectly.

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