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You like it, the foie gras?

post #1 of 49
8/10/08 at 4:39pm
Thread Starter 
I was given an unexpected gift from a friend that is the exec chef/F&B director at a high end resort in the city I live in. Eat your hearts out

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post #2 of 49
8/10/08 at 4:51pm
I've had foie gras at just about every top restaurant I visit. Love the stuff. One of the world's great tastes. Best was at North 44 here in Toronto. Mark McEwan prepared it with, of all things, bitter chocolate. Thought it'd be interesting to try. It was orgasmic. They were selling big blocks of the stuff at Gare du Nord Duty Free for 60 Euros. Enjoy your haul, you lucky prick...:-)
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post #3 of 49
8/10/08 at 4:55pm
Nice!!!!! Now some fresh bread (depending on the taste some salt) and some wine and I'd be set!
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post #4 of 49
8/10/08 at 4:55pm
Damn, that's a lot of foie gras just for yourself. What are your plans for it? I'd have to invite people over to help, as I can only eat small amounts of it at a time.
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post #5 of 49
8/10/08 at 4:58pm
The idea of eating fatty duck/goose liver doesn't appeal to me.
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post #6 of 49
8/10/08 at 5:03pm
Thread Starter 
I just love foie gras, as I've posted here many times before. It would be my "last meal" item with 100% certainty. I will order it almost any time it is on the menu. The wine bistro, that I make my favorite haunt, knows how much I love it and I get essentially a double portion every time I order it. I'll sit at the bar and order a good bottle and pour the bartender/manager a glass from the bottle and everyone is happy. They serve it on lightly toasted French bread with a thin brush of butter. Some nuts, poached pear slices, and whatever cheese the chef feels like placing on the plate is the usual presentation.

My wife and I had a nice portion yesterday from that liver. I seared it in butter in a cast iron pan (to get that hot heat you just can't with the non-stick stuff). We had thinly sliced artisnal bread she had made just for this

Plans for the rest? You can see I let it divide naturally into the lobes. In the background you can see my vacuum sealer. I have four solid portions vacuum sealed in the freezer

Glad to see some fellow lovers of the French cocaine
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post #7 of 49
8/10/08 at 5:05pm
Quote:
Originally Posted by audiophilia View Post
I've had foie gras at just about every top restaurant I visit. Love the stuff. One of the world's great tastes.

Best was at North 44 here in Toronto. Mark McEwan prepared it with, of all things, bitter chocolate. Thought it'd be interesting to try. It was orgasmic.

They were selling big blocks of the stuff at Gare du Nord Duty Free for 60 Euros.

Enjoy your haul, you lucky prick...:-)

I remember watching Anthony Bourdain visit Martin Picard at Au Pied de Cochon. Seemed like a great place to go for a little (or a lot of) Foie Gras.

While I'm not particularly keen on the way it is made, I do love the taste!
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post #8 of 49
8/10/08 at 5:06pm
How long does it stay good in the vacuum sealed bags?
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post #9 of 49
8/10/08 at 5:09pm
Thread Starter 
Quote:
Originally Posted by robin View Post
How long does it stay good in the vacuum sealed bags?

I would have to think much longer than I plan to keep it in them
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post #10 of 49
8/10/08 at 5:28pm
You lucky cocksucker... I love foie gras. If it's on the menu at a restaurant I'm at, I order it. North 44's was excellent but I'm not sure if it's the best I've ever had. That's one great thing about eastern Canada, though -- almost every decent restaurant has foie gras.
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post #11 of 49
8/10/08 at 5:28pm
Never had foie gras myself, but I've always wanted to try it. I have a feeling coming up on the next year I'll have the opportunity.
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post #12 of 49
8/10/08 at 5:28pm
Foie gras? You elitist!
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post #13 of 49
8/10/08 at 5:41pm
That is an incredible amount of foie. Did he have leftovers (overstock) or was he just being extremely generous? Do you want to vacuum seal some up and ship it to me?
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post #14 of 49
8/10/08 at 5:43pm
Quote:
Originally Posted by Piobaire View Post
My wife and I had a nice portion yesterday from that liver. I seared it in butter in a cast iron pan (to get that hot heat you just can't with the non-stick stuff). We had thinly sliced artisnal bread she had made just for this

Thats exactly the way that I like it.

Blisteringly hot pan.

In, flip, out.

I see no reason to do anthing else with Foie Gras.

K
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post #15 of 49
8/10/08 at 7:26pm
It's good stuff.
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