Random Food Questions Thread

Maybe this will pick up and people will like it, maybe not. Either way, I just want an answer to my question.
Does Dean & Deluca sell foie by the slice/portion?

Thanks Gome. I know they sell whole lobes and they also sell torchon. I just need a slice or two though.

For sausage I usually brown the outside, warm enough to brown it but gentle enough to not break the casing, and then toss it in a low oven to finish. I've also heard of people browing the outside, then tossing a touch of water and a lid to steam it to finish, but IMO that makes the nice sear you got on it softer and less crisp, basically defeating the purpose of searing it int he first place. You could also simmer it in water until it's cooked through and then finish it on the stovetop.

Pffft. I barely know how to cook, man. If you're looking for answers from me, you're going to need to ask questions that exist within a very small realm of knowledge.

Who knows anything about Canadian foie and how it compares to Hudson Valley? And please don't even mention Sonoma foie. that shit is terrible.

LOL No way. I'm not using sausage for anything. But it looks like Dean & Deluca's foie is Canadian, so I didn't know if it was worth the price or not.