http://blog.ideasinfood.com/ideas_in_food/2009/09/foie-gras-and-prosciutto.html
I need to make this.....so badly
I need to make this.....so badly
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BOTL UPCOMING MAINTENANCE
Hi Everyone, as mentioned in my introduction post, BOTL needs quite a bit of updating, patching and whatever else I might come across. Over the next few weekends BOTL may be unreachable on occasion as I do migrations or updates, etc. Just be patient - we'll be back! I'll generally try to keep these maintenances until later in the evenings.
This might be the best thing ever.........
- Thread starter ironchefscott
- Start date
lost you with foie gras? Have you ever had hot foie preps?
Negative. That might be the problem. Every time I have had it, it has seemed to be always cold an tapioca textured. Don't get me wrong I will try things several times before I make an opinion, but wrap anything in pork and it becomes +2000.
Point taken there....I did not like foie that much until I had it seared....you need it hot and melty..with a nice crust on it....for real....that is the way
it should never be tapioca textured.....that is just wrong
come out here and smoke some cigars and eat some amazing food.....
Foie gras is one of the most misunderstood things ever. It is the poster child for people against animal cruelty, but the funny thing is the animals are really treated so much better than over 90% of all the meat produced in this country. Sorry to rant......but it is very very true. I think if you are to take a moral stance....not eating factory farmed animals or most milk or egg products is a much more effective way at reducing wrong doing to animals.
enough about that......pretty much any cured pork product is a friend of mine........
enough about that......pretty much any cured pork product is a friend of mine........
