ChicagoRon
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I hear it gives you a mean buzz
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Things that are pissing you off- Food & Drink Edition
- Thread starter kwilkinson
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kwilkinson
Having a Ball
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Why do you want to try smoked foie gras?Originally Posted by iammatt
I just want to try it. Same reason I felt like BBQ Oysters would be worth a taste. Hopefully the outcome is better.
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I just want to try it. Same reason I felt like BBQ Oysters would be worth a taste. Hopefully the outcome is better.Originally Posted by kwilkinson
BBQ oysters have barbecue sauce on them. Smoked oysters are good, though.
FLMountainMan
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Why do you want to try smoked foie gras?Originally Posted by iammatt
Why wouldn't you?
kwilkinson
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BBQ oysters have barbecue sauce on them. Smoked oysters are good, though.Originally Posted by iammatt
I'll try smoked next time I'm at the coast.
But seriously, you aren't even a little bit curious what foie gras tastes like smoked? It's basically the only way you can't taste it. And maybe there's a reason for that, maybe it's absolutely ******* terrible, and that's why nobody does it. But I'm still interested in trying.
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I'll try smoked next time I'm at the coast.Originally Posted by kwilkinson
But seriously, you aren't even a little bit curious what foie gras tastes like smoked? It's basically the only way you can't taste it. And maybe there's a reason for that, maybe it's absolutely ******* terrible, and that's why nobody does it. But I'm still interested in trying.
Seems to me that the texture would be weird. Kind of melty with a tough, but not crisp, exterior. I'm not a big lover of smoked foods anyway, so maybe I don't get it.
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hm
kwilkinson
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Seems to me that the texture would be weird. Kind of melty with a tough, but not crisp, exterior. I'm not a big lover of smoked foods anyway, so maybe I don't get it.Originally Posted by iammatt
Well I'm talking a quick smoking... 15-30 minutes. More like smoked duck breast than BBQ. I imagine that it would get a little melty, just b/c of the temp, but that the fat would pick up a ton of flavor and be pretty interesting to eat. Eat it with something acidic to cut the smoke and fat and I think it could be great.
edinatlanta
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so maybe I don't get it.Originally Posted by iammatt
You don't. I imagine you could have greater personal failings. I just don't know what they would be, however.
SField
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Seems to me that the texture would be weird. Kind of melty with a tough, but not crisp, exterior. I'm not a big lover of smoked foods anyway, so maybe I don't get it.Originally Posted by iammatt
+1.... not a big fan of smoking ****.
foodguy
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+1.... not a big fan of smoking ****.Originally Posted by SField
don't get me wrong, i love some things with smoke, but they tend to be lean. smoked chicken on the rotisserie? pork ribs? tri-tip with a good sear and a little smoke? sure. but sometimes it seems there's a certain chili cookoff mentality that dictates that ANYTHING can be improved by smoke.
SField
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don't get me wrong, i love some things with smoke, but they tend to be lean. smoked chicken on the rotisserie? pork ribs? tri-tip with a good sear and a little smoke? sure. but sometimes it seems there's a certain chili cookoff mentality that dictates that ANYTHING can be improved by smoke.Originally Posted by foodguy
I feel like fine dining has taken the same approach with pickling. I'm pretty sick of ******* well everything being pickled.
edinatlanta
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but sometimes it seems there's a certain chili cookoff mentality that dictates that ANYTHING can be improved by smoke.Originally Posted by foodguy
I can also predict, should I ever get this erstwhile gift, that I shan't ever use the kitchen again for cooking. Or at least, much less than I normally would. I'm going to smoke anything I can. May even give pizza a shot.Originally Posted by edinatlanta
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