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Why being against Foie gras is the dark side.

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Only time I've had it was many years ago while in Israel. It was yummy. But I would never eat it again.
 
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I love Foie Gras and in the same vein, I love veal. Two much maligned foodstuffs which are truly wonderful. Most folks are gastronomic cowards. I live for the rare few who get excited about experiencing new things or new preparations. Thank God for the ten percent who think good food, good drink and, good company raise the human experience to a higher level.
 
MagnusTheBrewer said:
I love Foie Gras and in the same vein, I love veal. Two much maligned foodstuffs which are truly wonderful. Most folks are gastronomic cowards. I live for the rare few who get excited about experiencing new things or new preparations. Thank God for the ten percent who think good food, good drink and, good company raise the human experience to a higher level.
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You and Zinfamous need to come over to our place for dinner someday. 🙂
 
OP. First, force-feeding is not done by one's self. They may gourge themselves, but force-feeding is different.

Part of the thing isn't so much PETA, but that we have plenty of food stuffs already and adding more barnyard items isn't helping us any.
 
sygyzy said:
I don't really understand your comment. I can understand if you said "I need to find somewhere that serves it in Indianapolis", implying that there are no restaurants that serve it there or it's hard to find. But you said you need to find a good source in the US. In the whole country of the United States, there are many good sources. Off the top of my head: D’Artagnan. Does that help?
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Thanks! I also didn't know there were sources in the United States. I just made a bulk order.
 
sygyzy said:
I don't really understand your comment. I can understand if you said "I need to find somewhere that serves it in Indianapolis", implying that there are no restaurants that serve it there or it's hard to find. But you said you need to find a good source in the US. In the whole country of the United States, there are many good sources. Off the top of my head: D’Artagnan. Does that help?
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I'm looking for recommendations for a good source to order from so I can stock the house. I can eat it at restaurants here, but I was hoping ATOT could help me find some good online sources. I'll definitely check out your recommendation. Thanks!
 
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It's not the force-feeding itself, but much like factory cows, factory pigs, and factory chickens, that it is part of the practice of making the animals sick for the purpose of taking food (we should treat them better, and have more expensive meat as a result, IMO). If it can be done without treating them inhumanely, it should be, and that would be fine.

MagnusTheBrewer said:
I love Foie Gras and in the same vein, I love veal. Two much maligned foodstuffs which are truly wonderful. Most folks are gastronomic cowards. I live for the rare few who get excited about experiencing new things or new preparations. Thank God for the ten percent who think good food, good drink and, good company raise the human experience to a higher level.
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Bah, strawman. I love trying new foods. That doesn't mean I should completely disconnect myself from the making of those foods.

Veal, OTOH, is quite different. Killing a young animal v. an adult should raise the same animal treatment concerns. IMO, you're just being a quack if you think poorly treating a younger cow is somehow worse than poorly treating a cow through adulthood, or that killing one for meat based on age should be an animal rights concern (I think CJD variants in big ag cattle is a valid concern for the U.S., as our regulations as they exist and are enforced, do basically nothing to prevent nor detect it, beyond removing the idiocy of cannibalism, and cattle age is a factor in detection). Also, most veal cattle, if not made into veal, would be killed as cute little baby calves.

Veal sucks because it is expensive, and not good. Why pay $50/lb, possibly more, for meat that is about as good as tenderized factory chicken? A healthy adult cow will yield far superior meat, while also being cheaper.
 
Love the shit, but the force feeding thing is a bit hardcore... So is killing animals to feed me and cramming them in really small cages.

Ya, I'm going vegan once they make us kill our own animals.
 
Cerb said:
Veal sucks because it is expensive, and not good. Why pay $50/lb, possibly more, for meat that is about as good as tenderized factory chicken? A healthy adult cow will yield far superior meat, while also being cheaper.
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I could convince you otherwise with one plate of Osso Bucco. 🙂
 
Imp said:
Love the shit, but the force feeding thing is a bit hardcore... So is killing animals to feed me and cramming them in really small cages.

Ya, I'm going vegan once they make us kill our own animals.
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Well outside of being someone that doesn't think eating meat is against the laws of nature, there are a lot of natural type farmers out there peddling their wares at various grocery stores. The problem is most don't want to pay 30-100% more on average for the same 'product'.
 
alkemyst said:
Well outside of being someone that doesn't think eating meat is against the laws of nature, there are a lot of natural type farmers out there peddling their wares at various grocery stores. The problem is most don't want to pay 30-100% more on average for the same 'product'.
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paying 100% more because we don't want to put a bird in a cage means that money can't be put to a better use. If you honestly care then help humans in Africa instead of birds in Arkansas.
 
Stuffed goose liver is the bomb.


No you shouldn't have said you're okay with vegans and vegetarians who do it for moral reasons, fuck their dumbasses. They are no better. Health reasons? Sure whatever, we can disagree on that, but morally not eating animals? That's stupid.
 
IndyColtsFan said:
Any specific recommendations? I love Foie Gras but to be honest, I'm not entirely sure of the kinds/types I've tried as I mostly ate it during various trips to France. I've had it where you spread it on toasted spread and other forms where you put a slice of it on bread. Something like this was probably what I had:

http://www.dartagnan.com/51177/565818/Pates-Foie-Gras-Mousse--Terrine/Mousse-of-Duck-Foie-Gras.html
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Basically just look up what grade it is. A is the best if you are talking about lobes. The rawest version of foie gras is just the liver. No additives, fillers, etc. From there, you can make anything. Or, you can buy foie already made into things like pate or terrines. Do you have the patience, time and experience to make something yourself? No offense, but unless you love cooking, it's probably not worth the effort to you. It's like making your own pastrami. It's doable, but do you want to? Nothing wrong with a terrine or mousse that you linked to.
 
DixyCrat said:
paying 100% more because we don't want to put a bird in a cage means that money can't be put to a better use. If you honestly care then help humans in Africa instead of birds in Arkansas.
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Those two are not mutually exclusive for me. My charitable contributions hit five figures this year.
 
DixyCrat said:
paying 100% more because we don't want to put a bird in a cage means that money can't be put to a better use. If you honestly care then help humans in Africa instead of birds in Arkansas.
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You can say that about everything. I'm sure you have plenty of luxuries and spend wastefully instead of helping humans in Africa or even your own home town.
 
how does it compare to braunschweiger? I get that and spread it on crackers occasionally. my wife hates the burps!
 
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