I want to do the classic pairing with Sauternes. Do I buy raw IQF or canned?
Original Post
Replies sorted oldest to newest
Be lucky you can find either...but does canned sound like something you'd like to surround with a nice dinner?
Do you eat canned steak?
Canned potatoes?
Canned Salad?
Raw IQF is the next best thing to fresh, so go with that....and rely on others on how to prepare...I've heard a nice young chalky Madiran goes well.
Do you eat canned steak?
Canned potatoes?
Canned Salad?
Raw IQF is the next best thing to fresh, so go with that....and rely on others on how to prepare...I've heard a nice young chalky Madiran goes well.
quote:Originally posted by Chilepepper:
Be lucky you can find either...but does canned sound like something you'd like to surround with a nice dinner?
Absolutly.
Each time I go back to France, or some family/friends come over, I get some canned foie gras terrine and they are excellent.
Another vote for canned liver. Fauchon, Hediard among others make excellent "foie de canard entier". When in France I stuff myself to the limit with this delicacy, then buy some more, together with all kinds of rillettes (oie, lapin, etc.) and eat nonstop on a nonstop flight back. How I manage to maintain my weight at 170lbs I dunno, but I do.
Btw, that's the kind you serve on a toast accompanied by sweet wine.
Grun, have you ever had Comtesse du Barry?
Maybe the best in France and I'm talking about the whole line up, foie, pates, cassoulet, sausages and the such.
If you've never tried this brand I highly recommend you to try it next time you are in France.
Maybe the best in France and I'm talking about the whole line up, foie, pates, cassoulet, sausages and the such.
If you've never tried this brand I highly recommend you to try it next time you are in France.
My concern if I mark and sear the canned foie, it'll melt. So I want IQF.
quote:Originally posted by ArieS:
Grun, have you ever had Comtesse du Barry?
Many times, too bad it's not avalaible here.
Berno,
I am not sure you can find foie gras entier cru here in US. Everything I see is either blocs de foie gras or fg entier. These need not to be cooked, just open and serve. Only raw foie gras needs to be fried. Other kinds are served as is with a toast and simple greens, sometimes with a bit of sea salt sprinkled on top.
Yeah, just toast some brioche and open a nice Alsacian VT or a Sauternes.
I use sea salt only with goose foie gras as I find it to lack flavor.
I use sea salt only with goose foie gras as I find it to lack flavor.
quote:goose foie gras as I find it to lack flavor
Bravo!
Someday you and me, we shall have a discussion about ups and downs of fowl.
I don't 'ave my camera wiz me to post ze pic, but I 'ave a nice kan of gesiers de canard at ze home right now. It gives hello to you.
Pretty good French accent you have there grun 
I definatly hope to meet you 1 day over some nice food and wine and maybe we'll go over Serge's vaccation photos?
I definatly hope to meet you 1 day over some nice food and wine and maybe we'll go over Serge's vaccation photos?
You got it! Can you even imagine the laughs?? 
I mean this alone gives the hiccups. The look on his face screams of chronic constipation and years of testicular mismanagement. Jesus, Serge, buy yourself a pair of briefs.
I mean this alone gives the hiccups. The look on his face screams of chronic constipation and years of testicular mismanagement. Jesus, Serge, buy yourself a pair of briefs.quote:How I manage to maintain my weight at 170lbs I dunno, but I do.
Probably the raw milk, do you eat fermented foods at all? Those are supposed to be good for the digestive track as well.