Comments on: A little bit of heaven

By: Richard

Richard — Tue, 22 Nov 2005 17:20:23 +0000

More like “fattened liver”. That is, pushing a tube down the throat of the bird and force-feeding it.

By: Plato

Plato — Tue, 22 Nov 2005 05:55:05 +0000

it’s called “fatty liver?”

By: Torbjorn Larsson

Torbjorn Larsson — Mon, 21 Nov 2005 22:45:33 +0000

Foie gras (Wikipedia):

“Birds do not chew their food and have no gag reflex, thus they can be force fed large amounts of whole foods.” … “The next feeding phase, which the french call finition d’engraissement, or “completing the fattening process”, involves careful stuffing of feed into the bird’s throat through a metal pipe several times per day.” … “animal death rates increase by a factor of ten to twenty during the two-week forced feeding period. Also, while the consequences of force feeding in birds are reversible, the “level of steatosis should be considered pathological.”"

While the poor birds may not throw up, I feel very much like it.

By: Amara

Amara — Mon, 21 Nov 2005 18:55:39 +0000

A tip:

Look for the balsamic vinegar to be from Modena, it’s an artform like the wine..
http://www.taunton.com/finecooking/pages/c00038.asp

Enjoy your pieces of heaven!

(from a person who lives in Italy)

By: collin

collin — Mon, 21 Nov 2005 00:38:46 +0000

mmm… epoisses…. sounds like you did very well indeed.

By: JoAnne

JoAnne — Sun, 20 Nov 2005 22:48:41 +0000

I am missing the gene that allows one to resist foie gras. If it’s on a menu, I will succumb.

By: janet

janet — Sun, 20 Nov 2005 18:42:05 +0000

A few years ago I was telling my sister about a fancy restaurant dinner I’d eaten. She asked about the appetizer. “I’m going to hell,” I said. “Why?” she asked. “I ate foie gras,” I confessed.

By: Richard

Richard — Sun, 20 Nov 2005 07:43:48 +0000

Yes! Pommeau! That’s really the perfect aperitif. Sadly I’ve never seen it in the States.

By: Sam Gralla

Sam Gralla — Sun, 20 Nov 2005 07:29:25 +0000

but for those of us who have no morals, foie gras is wonderful wonderful wonderful…
Funny that you mention Italian prosciutto. We pay a premium for the stuff in the states because the domestic is crap. But after spending the summer in italy, and eating that same wonderful proscuitto like snack food because it’s cheap and available everywhere over there, I’m going to have a hard time buying in the states again.

Your half-price wine on the other hand sounds wonderful =)

I also second the calvados, if that’s what you got, and you should try pommeau, the aperitif version.

That was an enjoyable post and a nice change of pace.

By: Plato

Plato — Sun, 20 Nov 2005 03:28:07 +0000

Heaven is only a state of mind? Is it only a string issue?