-
Hi, I am the owner and main administrator of Styleforum. If you find the forum useful and fun, please help support it by buying through the posted links on the forum. Our main, very popular sales thread, where the latest and best sales are listed, are posted HERE
Purchases made through some of our links earns a commission for the forum and allows us to do the work of maintaining and improving it. Finally, thanks for being a part of this community. We realize that there are many choices today on the internet, and we have all of you to thank for making Styleforum the foremost destination for discussions of menswear. -
This site contains affiliate links for which Styleforum may be compensated.
-
STYLE. COMMUNITY. GREAT CLOTHING.
Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.
Click Here to join Styleforum's thousands of style enthusiasts today!
Styleforum is supported in part by commission earning affiliate links sitewide. Please support us by using them. You may learn more here.
You like it, the foie gras?
- Thread starter Piobaire
- Start date
- Watchers 0
Piobaire
Not left of center?
- Joined
- Dec 5, 2006
- Messages
- 81,835
- Reaction score
- 63,368
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?Originally Posted by sygyzy
He was being very generous. I had to put up with a new form of mutant hell to get this. His wife is expecting and they had a couples baby shower. He is a very good guy and takes special care of me at two of the outlets at his resort. We became friends through my patronage there; we just got to talking as he made Chef rounds. He knows how much I love it, the foie gras, and it was a surprise for me at his shower.
It pays to have friends with the right professions
audiophilia
Distinguished Member
- Joined
- Apr 21, 2008
- Messages
- 3,251
- Reaction score
- 78
^^^ +1
Piobaire
Not left of center?
- Joined
- Dec 5, 2006
- Messages
- 81,835
- Reaction score
- 63,368
Agreed, nothing in the mouth a few minutes before or after. I like to savor that meaty/buttery/sinful mouth feel as long as possible. The French bread toast, after the foie is gone, has absorbed the drippings and that is good to savor too.
For wine, I like a pinot (big surprise there) with tannins that do not coat your mouth. A little acid to cut the richness, some fruit to counter balance. A nice Sea Smoke or Merry Edwards is just the thing.
For wine, I like a pinot (big surprise there) with tannins that do not coat your mouth. A little acid to cut the richness, some fruit to counter balance. A nice Sea Smoke or Merry Edwards is just the thing.
samblau
Senior Member
- Joined
- Mar 16, 2006
- Messages
- 523
- Reaction score
- 4
Foie Gras, like truffles and caviar, simply don't do it for me. Perhaps I have just not had it prepared correctly. The last foie gras dish I had was the Foie Gras Torchon at Strip House...just way way way too rich for me. Maybe its an ethnic thing...the luxuries I prefer are a great piece of sable or sturgeon, and this time of year, at much less of a cost, all of the summer fruits and vegetables, tomatoes, peaches/nectarines, berries...of the less healthy variety a great porterhouse, high-end dark chocolate and BEER.
Piobaire
Not left of center?
- Joined
- Dec 5, 2006
- Messages
- 81,835
- Reaction score
- 63,368
With sauternes for snack, with chardonnay for starter, with Bordeaux any time, I love it, the foie gras.Originally Posted by redgrail
I can do a Bordeaux also. Same qualities as the pinot I listed above though (the tannins not coating the mouth being essential.)
Mark from Plano
Stylish Dinosaur
- Joined
- Apr 11, 2007
- Messages
- 11,061
- Reaction score
- 1,480
One of my favorite restaurants in Dallas does a seared foie gras in truffle oil and balsamic vinegar that is so delicious I could eat it for dessert.
It's the restaurant that my friend owns whose wife was just on the Next Food Network Star show that just ended (mentioned in a prior thread).
Why does the REALLY good stuff have to be so bad for you.
Why does the REALLY good stuff have to be so bad for you.
FIHTies
Distinguished Member
- Joined
- Apr 28, 2004
- Messages
- 2,950
- Reaction score
- 6
I like it, the Title of this Thread.
It brought back so many "SF of old" memories.
Was "You like it, The Lamb" after your joining SF? I though it before that.
Ahh...THOOOOSE WERE THE DAAAAAAYYYYYYYSSSSSSSS!!!!
It brought back so many "SF of old" memories.
Was "You like it, The Lamb" after your joining SF? I though it before that.
Ahh...THOOOOSE WERE THE DAAAAAAYYYYYYYSSSSSSSS!!!!
FEATURED PRODUCTS
-
LuxeSwap Auction - Vintage Antique United States Naval Navy Denim Deck Jacket
A piece for denim heads, vintage collectors, streetwear enthusiasts and menswear enthusiasts alike, this extremely rare early US Naval issued deck jacket in raw denim is not likely to ever show up at auction again anytime soon. A Haleys Comet of menswear items, offered at auction at a $9.99 starting bid with no reserve.
-
Nicks Boots - Wickett & Craig English Bridle Veg Tan Leather - $759
These boots are made from 6.5 oz Wickett & Craig English Bridle Leather. This tannery has been making leather the old fashioned way since 1867. Each side can take about six weeks to produce, making it a significantly longer production time than most leather on the market.
-
Besnard - Made to Order Trousers - $351 Design your ideal pair of trousers by selecting a fabric, deciding between single or double pleats, choosing a zip or button fly, and opting for side adjusters or belt loops.
Similar threads
