I've never tried Fois Gras

[Dover]

and now that I know how it's produced....never will.




Foie gras (pronounced /fwɑːˈɡrɑː/ in English; French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law,<1> though outside of France it is occasionally produced using natural feeding. Pâté de foie gras was formerly known as "Strasbourg pie" in English due to that city being a major producer of this food product.<2>

Foie gras is a popular and well-known delicacy in French cuisine. Its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras is sold whole, or is prepared into mousse, parfait, or pâté (the lowest quality), and may also be served as an accompaniment to another food item, such as steak.

cont'd

http://en.wikipedia.org/wiki/Foie_gras

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The practice is thought to go back at least 2500 years to the Egyptians

[hippywife]

1. Me, either.

That and the fact that it's organ meat. Can't do it. :hi:

The cruelty factor is right up there with veal.

[cbayer]

2. It is, bare none, my most favorite food in the world.

I tasted it before I knew how it was produced and was instantly infatuated. I don't eat it often, but when I do I savor every tiny bite.

:blush:

[elleng]

3. Thats fine.

Try chopped liver!

[Arkansas Granny]

4. I feel pretty much the same way, especially after watching a film on how it's produced.

[Warpy]

5. People who do the gavage

swear that after a time the goose's stomach stretches and the geese line up to be force fed, it's the only way they feel full.

Geese aren't the brightest members of the bird family, so it might be true.

However, I've never been able to get any other kind of liver down so I'll just give it a miss whether the geese like the treatment or not.

[kestrel91316]

6. No thanks. Gotta watch the calories and fat intake. I will admit to mild

curiosity about the taste........

[Dover]

7. I enjoy liver...especially pate...every now and then.

But I completely lost my appetite for it when I saw this.

[The empressof all]

8. I have enjoyed fois gras during visits to Europe

I haven't had it in many years but still recall it's taste. I find any longings for it now can easily be satisfied with a good chopped chicken liver made with schmaltz. Love it on a good rye bread with tomatoes and sliced red onion. I find I crave it about once a year and have to restrain myself not to make too much. There's only so much you can eat of it.