Best Foie Gras in DC?

Originally Posted by BrettChaotix

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Much like veal, there is nothing elegant, high-society or luxurious about it. It looks something like this:

I don't know Brett, that all looks pretty elegant and luxurious to me.

I think it poses an interesting question for many meat-eaters (including me). How cruel is too cruel? The majority of the meat we eat is produced in factory farms, in conditions we would be shocked to witness in person. At some point in our lives we make a conscious decision to ignore this and continue eating it but when someone mentions veal or foie gras, they say it's too cruel. Propagandhi actually wrote some pretty interesting lyrics about this HERE and HERE

Originally Posted by quevola

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Wow - I knew it was ***** goose live but had no idea of the process to produce it. I'm really turned off to trying it now.

The taste of foie gras has the amazing ability to make you forget any feelings of guilt you might have as to how it is produced.

Originally Posted by Ambulance Chaser

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The taste of foie gras has the amazing ability to make you forget any feelings of guilt you might have as to how it is produced.

+1. Besides, Brett's post is obviously the very very ugly side of it. Not all foie gras production is that evil/devilish. It's an easy thing to make look terrible, when it isn't necessarily that bad.

There was just an article in our local paper the other day about how it's being phased out by most local restaurants in preparation for the ban.

Originally Posted by Piobaire

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I don't know Brett, that all looks pretty elegant and luxurious to me.

I'm 99% with you. I love foie gras, and your images do all look elegant to me ... except that you've got the reflection of a Diet Coke can in your glass of Sauternes:



If it was regular Coke, I'd let it slide. But not DC.

Originally Posted by zbromer

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I'm 99% with you. I love foie gras, and your images do all look elegant to me ... except that you've got the reflection of a Diet Coke can in your glass of Sauternes:



If it was regular Coke, I'd let it slide. But not DC.

Yeah, got pointed out to me when I posted that pic originally

You miss details when you're moving at light speed to stage a picture and still eat those lucsious tid bits before they get cold.

Originally Posted by Piobaire

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Yeah, got pointed out to me when I posted that pic originally

You miss details when you're moving at light speed to stage a picture and still eat those lucsious tid bits before they get cold.

Well, it makes me feel better that I'm not the only douche bag pointing out silly things like that. I want some foie now. Your posts in the past have made me really curious about trying to cook it myself.

Originally Posted by zbromer

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Well, it makes me feel better that I'm not the only douche bag pointing out silly things like that. I want some foie now. Your posts in the past have made me really curious about trying to cook it myself.

It took me several tries, at home, to get it 100% perfect and predictable. The issue is, it renders out so damn fast, you have to be particular in how you cook it. I vacuum seal and freeze the lobes in individual portion sizes. So I let them sit in the fridge, sealed, to defrost. Day of, I take it out of the fridge about two hours before hand, so it will be completely room temp at cook time. I use a very sharp boning knife, and cut the pieces about 3/8th inch thick. I use a grey sea salt, and fresh ground pepper, to season both sides. Don't be stingy on the salt.

We have a cast iron dutch oven, very well seasoned. I heat it up until it's just starting to smoke, and toss a pat of butter down. It should sizzle instantly. I then toss the foie in. About 1 minute for the first side, less for the second. Even at that, you will get material fat rendered. Save that for cooking.

Enjoy

I don't think I've ever eaten seared foie gras with bread like that. Usually that's how one eats the stuff without searing or sauteing. Very good with a bit of coarse salt.

Does anywhere sell the stuff in DC? Whole Foods didn't have it.

I hope people who oppose foie gras on moral grounds also don't eat any meats, wear leather or eat honey.

Originally Posted by RJman

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Does anywhere sell the stuff in DC? Whole Foods didn't have it.
Whole Foods sucks for trying to find interesting meats.

Anyway, Roikins says that Balducci's has it.

Originally Posted by RJman

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I don't think I've ever eaten seared foie gras with bread like that. Usually that's how one eats the stuff without searing or sauteing. Very good with a bit of coarse salt.

Does anywhere sell the stuff in DC? Whole Foods didn't have it.

I hope people who oppose foie gras on moral grounds also don't eat any meats, wear leather or eat honey.

+1 on the selective morality of things.

I like a crusty bread, like French or that "drop bread" in the picture my wife makes, when I do it at home. In restaurants, I've had seared on everything from something like a latke, to French bread, to plated with a cherry gastric. I've yet to try the other style, that I have seen you, Matt, and Kyle talk about. I am looking forward to that.

Try it!
http://www.igourmet.com/shoppe/prodview.aspx?prod=1701
http://dartagnan.com/item.asp?item=PTEFG020

I haven't had either of these, just a cheap pate from a place in Chicago called Fox & Obel. I think you'll like it, since you're a foie lover. Some people are pretty split w/ foie-- they only like cold preps or they only like warm preps. I personally prefer warm foie over a torchon or pate, but I enjoy it all.

Originally Posted by zbromer

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I'm 99% with you. I love foie gras, and your images do all look elegant to me ... except that you've got the reflection of a Diet Coke can in your glass of Sauternes:



If it was regular Coke, I'd let it slide. But not DC.

I want to go to there.

Originally Posted by kwilkinson

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Try it!
http://www.igourmet.com/shoppe/prodview.aspx?prod=1701
http://dartagnan.com/item.asp?item=PTEFG020

I haven't had either of these, just a cheap pate from a place in Chicago called Fox & Obel. I think you'll like it, since you're a foie lover. Some people are pretty split w/ foie-- they only like cold preps or they only like warm preps. I personally prefer warm foie over a torchon or pate, but I enjoy it all.

Oh, I've had various pate and mousses. I was referring to torchon.