/ck/ - Food & Cooking

[Anonymous No.15771800]

I _____ foie gras.

[Anonymous No.15771821]

really need to try

other liver dishes are good, i'll bet this stuff is decadence on a cracker

[Anonymous No.15771826]

have a rash that makes my ankles kind of look like

[Anonymous No.15771877]

>>15771800
I think it’s pretty damn good, but I honestly prefer a really well-made goose liver pate.

[Anonymous No.15771880]

>>15771821
I'll describe it this way:
>consistency of butter
>taste of bouillon, fancy alcohol and spice
It's pretty great

[Anonymous No.15772038]

>>15771800
am addicted to

[Anonymous No.15772050]

>>15771800
Why do vegans hate this? is it from an endangered species of duck?

[Anonymous No.15772062]

>>15771800
bond burger

[Anonymous No.15772068]

>>15771800
fuck

[Anonymous No.15772084]

>>15772050
because theyre lazy and live to virtue signal. foie gras production accounts for less than 1% of global poultry production but its easy to demonize because of the force feeding. This is retarded because the geese/ducks ordinarily live in great conditions as opposed to their regularly farmed chicken counterparts but thats a much larger and more difficult problem to tackle because 99% of people eat chicken

[Anonymous No.15772091]

>>15772050
the same people that advocate for "fat positivity" gets mad animals would eat to the point of hurting themselves if given the occasion.

[Anonymous No.15772098]

>>15771800
"don't ever think about"

[Anonymous No.15772107]

>>15771800
so how does it taste, does it have that liver/organ taste or what?

[Anonymous No.15772112]

>>15772050
muh animal cruelty
Geese are asshole birds and get what they deserve

[Anonymous No.15772116]

>>15772091
>animals would eat to the point of hurting themselves if given the occasion.
They would, but that's not what they do to produce foie gras. They force feed the animals. Like, they stick a tube down their throats and into their stomachs and then pump them full of a highly fattening version of feed. Pic_related happen 2-4 times per day for over a month.

Not that I care, I'm not some PETA retard, though I don't like liver so I don't eat foie gras.

[Anonymous No.15772131]

>>15772116
they made tests of an automatic feeder and the geese still do it by themselves.

[Anonymous No.15772139]

>>15772116
yeah I wouldn't mind if people didn't do this anymore.
I've harvested turkeys with a hatchet before, and I've helped a few trained butchers dismantle a few sheep and deer, so I wouldn't say I'm a menstruating vegan, but I do think this is pretty disrespectful

[Anonymous No.15772143]

>>15772131
Geese are complete shitheads so I'll bet they do.

>>15772139
Those prick birds have it coming.

[Anonymous No.15772150]

>>15772143
Geese deserve genocide but ducks are cool

[Anonymous No.15772154]

>>15772139
Youre a faggot bro. Did you not read my post >>15772084 here that lays this all out for you?

[Anonymous No.15772179]

>>15771821
i don't really enjoy most livers dishes, yet foie gras is my favorite dish. even as a kid i was really picky but loved foie gras. thank god they registered as a unesco national treasure so no one will stop me from eating it my whole life.
>>15772050
there's some torture involved but the guilt is worth
the taste so who cares?
>>15772112
they are rapists, just like ducks, who cares if there's some torture involved. btw duck foie gras is tastier imo.
>>15772116
try it just once. i promise it has nothing to do with other livers.
>>15772150
ducks are so cool they just decided one day to become the tastiest animal in the world.

[Anonymous No.15772187]

I've had it prepared in a few different ways but I never found it to be all that exciting. In my opinion it just adds richness to a dish but doesn't have a lot of flavor of its own.

[Anonymous No.15772196]

>>15771800
dislike
I like most liver dishes, but it's way too rich. I have trouble choking down much of it.
I'm gonna give it another try at a different restaurant to get another data point, tho.

[Anonymous No.15772265]

>>15772154
Your post that "lays it all out" doesn't really lay anything out
I don't like the force feeding. I think people should stop. I also don't like the whole thing where they're kept in those tiny enclosures

>1% of global poultry production
Okay, I don't care what the percentage is

>easy to demonize because of the force feeding
yeah it is easy

>the geese/ducks ordinarily live in great conditions
Cool, good to hear that the tiny enclosures aren't always used

Don't take it so personal, anon. I'm not a fucking activist, I just don't like the weird shit
Raise your animals normally, even if that means that exploded liver is harder to come by.
Not gonna do anything about it

[Anonymous No.15772271]

>>15771821
>i'll bet this stuff is decadence on a cracker
it absoolutely is, try that with a bit of onion confit. It's how it's supposed to be done. t. frog

[Anonymous No.15772273]

>>15772187
>on va garder un oeil sur toi salopard d'hérétique, juste pour vérifier un jour si ton foie a meilleur goût peut-être. retourne toi bien quand tu marches dans la rue espèce de crevure

[Anonymous No.15772282]

>>15772265
My point is that id bet you eat chicken without thinking twice about it but thats an actual problem without any simple solution so you disregard it entirely while getting upset about something thats easy to get people riled up about. Its stupid and hypocritical

[Anonymous No.15772284]

>>15772116
GOD I WISH THAT WERE ME

[Anonymous No.15772309]

>>15772282
I mean, if I lived in a community where locally raised chicken wasn't so abundant, then yeah, you're right. I like a particular style of farming, and a particular style of hunting.
My quote was literally "yeah I wouldn't mind if people didn't do this anymore."
I don't know how to be more tepid than that

Nigga chill the fuck out, I'm not gonna take your fat-encased liver

[Anonymous No.15772317]

>>15771800
Do amerifats really?

[Anonymous No.15772325]

>>15772112
Basically this. Fuck geese. Violent assholes.

[Anonymous No.15772328]

>>15771800
never tried

[Anonymous No.15772348]

>>15772309
Nigga u dont even know what it is LOL. the liver IS fat. Livers are meant to hold fat as a secondary source of energy, even human livers work this way to an extent. However, geese cant gain body fat or else they cant fly so their livers are really good at this so its easily exploitable.

Its fuckin delicious man. Im just pointing oht the hypocrisy of caring more avout animal X raised for food than animal Y raised for food. Theyre all born to be slaughtered

[Anonymous No.15772357]

>>15772317
>french dish
>amerifats
idiot

[Anonymous No.15772380]

>>15772357
yeah okay. it's really amazing how you pigs will eat anything

[Anonymous No.15772425]

>>15772348
>liver is fat
>liver holds fat
Okay, I'm not gonna talk biology, since I think you're about as good with it as I am
Especially since that just suggests that the whole feeding practice doesn't do anything, and liver is just foie gras by default, just smaller.

>Theyre all born to be slaughtered
Which means we should have respect for farmers who use any kind of practice, as long as it delivers food.
I live around farmers who have names for their goats, and like to provide meals to their chickens that they know they'll like.
When they harvest, they try to do it quickly, and out of sight and earshot of the rest of them, even though it's more work that way, and it doesn't change the outcome.
When they prepare the meat, they avoid as much waste as they can.
I just have more respect for that kind of thing

[Anonymous No.15772472]

>>15772425
>the liver is fat
>the liver holds fat

yes. the entire liver will literally render down to melted fat with some remaining vestigial arteries and solids if you put it in an oven on low. regular duck/goose liver will not do that but the regular livers DO have the capacity to become like a foie gras liver if it's fed enough. the bird has no other place for fat stores so the liver becomes this bigass, non-functioning hardass chunk of fat. the geese gorge themselves prior to migration to fatten the liver up for the flight and somewhere along the way some enterprising frenchman went "HMMMM..." and fed them til they were about to burst until they died and then ate the liver.

look at the comparison here of regular goose liver vs fattened wild goose liver (natural), it's completely different from foie gras

[Anonymous No.15772476]

>>15772472
fuck

[Anonymous No.15772492]

>>15772476
foie gras. same liver as the red one, but literally now i am become fat, destroyer of plebian tastebuds.. notice the arteries and stuff in the cross section; that is a RAW piece of goose liver. same as the red one in the previous pic except it is now mostly fat through and through

[Anonymous No.15772519]

>>15772472
ok, neat
Definitely sounds like something the frogs would enjoy

[Anonymous No.15772518]

>>15771800
Am

[Anonymous No.15772524]

>>15771800
>I _____ foie gras
I bond-burgered a goose via gavage, and the result is delicious.

[Anonymous No.15772526]

It's pretty great.

[Anonymous No.15772541]

>>15772116
>>15772139
Conveniently some of the best foie gras you can buy isn't produced this way. No good foie gras is made like >>15772116

[Anonymous No.15772568]

>>15772541
right. they cherrypick the worst of the worst; it'd be like using chinese aquaculture as an un-ironic representation of all aquaculture

[Anonymous No.15772574]

>>15772526
>could you stomach 20kg of food everyday?

These guys have never heard of nickacado or amberlynn.

[Anonymous No.15772849]

>>15772526
That's a fairly small amount of food for an average-sized person, I'd say? The main reason corn cooks so fast and "lasts" so short is that there isn't much density to it. I wouldn't WANT to be fed 20 kg of corn in that timeframe, but I could easily.

[Anonymous No.15772852]

>>15771800
I like it but it's easy to have too much of the stuff and it just gets icky.
A little bit on some toast is lovely, though.

[Anonymous No.15772865]

>>15772112
This and ducks are literally gang raping birds, Fuck em

[Anonymous No.15772868]

>>15772849
thats 45lbs of corn kernels my friend. corn is mostly water and sugar.. its hard enough to drink a gallon of water in a day much less eat the equivalent of 8 gallons of water in food

[Anonymous No.15772873]

>>15771800
legally can't get

[Anonymous No.15772881]

>>15772526
tube is empty
immersion ruined

[Anonymous No.15772911]

>>15772526
why boner

[Anonymous No.15773008]

>>15772519

[Anonymous No.15773013]

>>15772265
>I don't like it
That's fine
>I think people should stop
Fuck that. If you don't like something you are welcome to stop supporting it, but leave everyone else alone.

[Anonymous No.15773025]

>>15773013
>If you don't like something you are welcome to stop supporting it, but leave everyone else alone.
all I said was "I think people should stop"
I'm not messing with any people
You liver people are so defensive

[Anonymous No.15773027]

i really want to try it, i also wanna try the songbird that you have to eat with a blanket over your head.

[Anonymous No.15773033]

>>15773027
>you have to eat with a blanket over your head.
woah explain

[Anonymous No.15773046]

>>15771800
disgusting and evil., needs to be banned.

[Anonymous No.15773051]

>>15773033
Ortolan Bunting
>"There is a dish so aromatic, so indulgent, so cruel, that it is meant to be eaten with a towel draped over the diner’s head—both to keep in the smells and, perhaps, to hide one’s face from God."

>"Meet the ortolan bunting, a tiny songbird that summers across Western Europe and winters in Africa. It is considered a vulnerable species, especially in France, because the bird is trapped to be the centerpiece of a very particular rituel gastronomique. Netted ortolans are kept in dark cages, which tricks them into gorging themselves on grain and figs. (It’s said they also may be blinded to achieve the same effect.) Once the small birds have doubled or more in size, they are drowned—and simultaneously marinated—in Armagnac brandy. They’re then plucked and roasted, which doesn’t take long, since there is little meat on their bones."

>"Diners pick up one whole, hot bird by the head—with that towel covering the act—and place it feet-first into their mouths, saving only the beak. Advocates say that the crunch of bone, the hot fat, and the bursts of flavor from the organs makes for a delicacy with no equal."

[Anonymous No.15773065]

Semi-related question: Anyone have a good recipe for pork liver pate?

[Anonymous No.15773066]

>>15773051

[Anonymous No.15773075]

>>15773051
why is it always the fucking french?
did they literally evolve from chinks?

[Anonymous No.15773088]

>>15773051
>frogs do that shit
"Ouhlala so refined and elegant yet distinctively decadent in a french manner"

>chinks do that shit
"fucking subhuman bug people gas em all"

[Anonymous No.15773091]

I think it doesn't taste much better than non-stuffed liver so I rarely eat it

[Anonymous No.15773097]

>>15773051
>steaming hot bird shit squirts into your mouth

im cool with this one being verboten and i was the guy vehemently defending and explaining foie gras earlier. i dont see them being in any way comparable what with the poking out of the eyes and drowning in liquor and fattening them in a way their bodies werent designed for. why the ortolan specifically?

[Anonymous No.15773102]

>>15773088
Oui.

[Anonymous No.15773403]

>>15772112
>>15772116
Could a person do this with....a penis?

[Anonymous No.15773415]

>>15773403
you could but geese have teeth on their tongues

[Anonymous No.15773420]

>>15773415
I think that would make me enjoy it even more

[Anonymous No.15773434]

>>15771826
>ankles look like foie gras
The time for bantz is over, ameri-kun
you need help

[Anonymous No.15773448]

>>15772112
>>15772116
Geese deserve it.
I feel bad about it when it's duck, though.

[Anonymous No.15773498]

>>15771800
want to stick my dick inside

[Anonymous No.15773505]

>>15773448
Generally when people keep ducks as pets, you have to make sure they're all female ducks. Otherwise, the drakes might rape the females to death. Ducks are not nice creatures. Most animals are not friendly, the world is a hard place.

[Anonymous No.15773537]

>>15772150
I have ducks and they are so cool that sometimes they become dogs

[Anonymous No.15773546]

>>15773505
This. Ducks are such rapists that female duck vaginas have evolved to be literal trapped mazes against forceful impregnation.

[Anonymous No.15773616]

>>15773088
Try putting an napkin over your head Chang. It won't make you anymore fancy, but at least we won't have to look at your ugly mug.

[Anonymous No.15773631]

>>15771800
Tried it for the first time a week ago.
Consistency really surprised me, but I enjoyed the taste.

[Anonymous No.15773637]

>>15773546
I bet I could fill that maze full

[Anonymous No.15773690]

>>15772380
Come to America and you can finally get to know what 10 gauge buckshot tastes like, you cretin.

[Anonymous No.15773699]

>>15773631
Pan-seared is a world of difference compared to foie pate/terrine/spread. It's really soft and melty pan-seared but imo eating I prefer eating it cold by itself with bread, it hits much differently with all the flavors you get per bite of just straight foie.

Did you make that dish or did you ordered it anon? That stainless steel makes me believe you're back of the house. Also the micro-cilantro seems like a good addition, people in France would serve a pan-seared foie with similar garnish but cilantro is pretty unheard of for the French.

[Anonymous No.15773719]

>>15773699
Got it from a restaurant and the pic is from their site.
I'm surprised that they're selling it since I thought it was banned from being sold in California.

[Anonymous No.15773726]

>>15772492
arteries are removed if you havesome quality home made foie gras. only holes on your pic. and deliciousness, probably.
>>15772852
>too much
>foie gras
pick one
>>15773051
yeah no french person born after WW2 ever ate one of these. it's mostly a meme thanks to this video https://www.youtube.com/watch?v=SEPMuyGe7dg which is a trans generational meme for french teens. chink tier food indeed.
>>15773631
what is this? the pattern on top seems looks just like magret, but the inside looks like it is cuit foie gras. (almost liquid, as opposed to "mi-cuit" foie gras which is how you usually see it 95% of the time). that pic is mouth watering tho, where did you eat this?

[Anonymous No.15773737]

>>15773726
https://www.oldbreachophouse.com/

[Anonymous No.15773760]

>>15773719
I used to work in a restaurant in California and we'd find some workarounds and loopholes to prepare and serve it. The foie isn't illegal if it's from out-of-state and we'd sell it as an unspecified "special" on the bill.

[Anonymous No.15773771]

>>15773051
SKUNK SEASON

[Anonymous No.15773774]

>>15773726
you remove the arteries with a toothpick when you process it

>t. processed literally hundreds of pounds of foie in my lifetime

[Anonymous No.15773779]

>>15773760
Can you recommend anywhere to order some at a decent price?
I'd like to try cooking some myself instead of dropping $32 for a small serving.

[Anonymous No.15773786]

>>15773726
and i should specify, that's pre-processing, it isn't a pate or torchon or even cured or anything. just a raw lobe of AA grade foie hence the veins. i was making a point to the other anon about how it's still an organ but pretty much destroyed because of the fattening process

[Anonymous No.15773791]

have tried

[Anonymous No.15773802]

>>15773779
i can 100% personally vouch for all of hudson valley's products and it's what we almost exclusively used. anytime we'd try a different supplier it was always a disappointment

https://www.hudsonvalleyfoiegras.com/index.php/shop/foie-gras/foie-to-cook/whole-foie-gras.html

getting it frozen is totally fine

[Anonymous No.15773821]

>>15773779
Not sure where you can find it at a decent price. Our chef got his meat supplier to get foie gras for from Hudson Valley Farms which is pretty high-price. It is a luxury food item in the US after all. Living in France now and you can find some cheap shitty foie here but it's still something ranging from 25 to 35 euros for about 200 grams.

[Anonymous No.15773833]

>Today, the production of foie gras is forbidden in more than 15 countries, including (among others) Germany, Argentina, India, Israel, Italy, and Great Britain either by specific laws or by laws prohibiting force-feeding, considering it mistreatment of animals.

[Anonymous No.15773837]

>>15773802
>>15773821
I'll check out Hudson Valley. Thanks
Out of curiosity, either of you try their Duck Confit?
Cousin's getting married and I figure cooking a meal for the couple would be a nice gesture.

[Anonymous No.15773858]

>>15773837
anon just source some local duck legs and duck fat.

>1:1 brown sugar and kosher salt, toasted juniper, thyme, maybe a little fennel and mustard seed, blitz in a blender
>rub generously, let sit ~12 hours
>rinse thoroughly
>let fat melt slowly, do not get fat hot or the confit will not work
>place duck legs into liquid ~room temperature fat
>place in oven at 300F
>check every hour until meat pulls apart
>pull tray, let sit at room temperature for an hour
>remove legs from fat onto parchment sheet tray, let cool overnight
>pull apart and enjoy however

that's half the fun of it bro, don't buy premade stuff.. but if you really don't want to be bothered, i am certain their duck confit is fuego

[Anonymous No.15773866]

>>15773858
i take that back. place the entire container into the fridge and let it solidify overnight. then remove legs and scrape fat off, the rest will melt off if you simply heat it lightly in a 200F oven

[Anonymous No.15773873]

>>15771800
never had

[Anonymous No.15773885]

>>15773858
I'll try that out.
I was going to throw one order of Confit in to use as a comparison to what I make in the trial runs.

[Anonymous No.15773908]

>>15773885
you can look up recipes for different cures. perhaps something more like 75/25 salt:white sugar will be more your speed if you're going for pic related which is done under a broiler or perhaps a fryer where you wouldn't necessarily want molasses or extra sugar.

if you got the dough go for it man

[Anonymous No.15773935]

>>15773737
seems based and rougepilulé.
>>15773774
>>15773786
i really have to learn how to do it just like my mama before she's gone. i won't be able to order in advance for christmas from the local producers though...
i'll seize this occasion to shill my favorite duck dealer since i'm here: https://lagarriere.fr/les-champs-de-lagarriere
i don't know if they ship outside france, but if they do, i recommend getting... huh, just about anything they have. the bolognaise is very sweet but in a delicious way.

[Anonymous No.15773997]

>>15773908
Thanks for all the info.
I hope I don't fuck up the foie gras and duck too much.

[Anonymous No.15774040]

If you like foie gras you should try it like this

[Anonymous No.15774068]

>>15773505
Birds are generally not fucking nice

[Anonymous No.15774236]

>>15771800
am

[Anonymous No.15774555]

I don't mind Foie Gras