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DCMark
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Hudson Valley Foiegras is a great place to do business with, the product is top shelf. Don't forget about the Mullard Marget duck breasts that come from a "Foiegras" duck. They are around 1 lb. each breast and are great if done Sous Vide.

Not only do the breasts have a wonderful flavor and would make Dolly Parton jelous (damn, I'm dating myself).
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Perhaps I'm being naive, but what about D'Artagnan?

If I were looking for it, I'd probably ask Ellen Gray at Equinox. Chef Todd Gray is a fois fanatic, and I'm sure they're on to the best stuff.

For that matter, I'd ask our own BrendanC - he's probably ordered enough of the stuff over the years himself and knows who's got the goods.

Edited by Joe Riley
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Next week is not Mardi Grae, it is Mardi Gras.

And it is not Fat Times, it is fat liver (or fatted liver). Fois=Times Foie=Liver

I am sorry, the title is causing others to mispell the word,and my French friend whom I turned onto this site is laughing.

Foie Gras

BTW D'Artagnan sells the Hudson Valley last I checked. If anyone is really desperate for some Foie Gras, PM me.

Edited by RaisaB
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Next week is not Mardi Grae, it is Mardi Gras.

And it is not Fat Times, it is fat liver (or fatted liver). Fois=Times Foie=Liver

I am sorry, the title is causing others to mispell the word,and my French friend whom I turned onto this site is laughing.

Foie Gras

BTW D'Artagnan sells the Hudson Valley last I checked. If anyone is really desperate for some Foie Gras, PM me.

Gras = Fatty (or fatty liver if you're following along at home)

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Next week is not Mardi Grae, it is Mardi Gras.

And it is not Fat Times, it is fat liver (or fatted liver). Fois=Times Foie=Liver

I am sorry, the title is causing others to mispell the word,and my French friend whom I turned onto this site is laughing.

Foie Gras

BTW D'Artagnan sells the Hudson Valley last I checked. If anyone is really desperate for some Foie Gras, PM me.

Given that the title is 'Fois Grae', I'm willing to bet they just transposed a couple of letters. If we're all going to start mocking one another's spelling and/or typing mistakes, this place is going to get very unfun very quickly.

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That is truly heartbreaking....But come to think of it, quite frightening too. I don't know the specifics of this avian flu, but I have eaten foie gras every time I have visited Paris lately. Oh well it's worth the risk.

According to the WHO, CDC and other experts, you are not in danger as long as the poultry has been cooked properly. Unless the flue suddenly mutates, the only way it appears that you can contract this avian flu (H5N1) is by living with or being in close proximity of infected fowl.

I do share your concern about the death of foie gras vis a vis the birds.

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According to the WHO, CDC and other experts, you are not in danger as long as the poultry has been cooked properly.  Unless the flue suddenly mutates, the only way it appears that you can contract this avian flu (H5N1) is by living with or being in close proximity of infected fowl. 

I do share your concern about the death of foie gras vis a vis the birds.

Foie Gras is almost always Mi Cuit (Half Cooked).If it is seared it is basically raw on the inside,so this definately places a damper on thngs.I have an entire Foie in my fridge I just may throw out.

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Foie Gras is almost always Mi Cuit (Half Cooked).If it is seared it is basically raw on the inside,so this definately places a damper on thngs.I have an entire Foie in my fridge I just may throw out.

Before you do that, offer it here. There will be takers. Now that I think about it, I believe Tom Power uses it in sauces which will KILL you (in the good sense--not the permanent sense). Influenza is an air-borne disease, as far as I know. I've never heard of anyone getting it from eating anything. You are far more likely to get a nasty disease from eating a raw oyster.
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Bumping this up to see if anyone has a good local source for foie gras. PM me, or reply here. Mucho thanks!
the best source has been dean and deluca as they carry some of the top brands, though honestly at the price I'd rather just buy direct from hudson valley.
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A friend brought back Foie from France. It's "Micuit" which is apparently cooked and ready to serve. Should I just slice and serve cold with mustard/cornichons? Pan-sear it and serve with some warm accompaniments? Torch? Use in forcemeat for something else (not sure this would work well since it's already cooked)?

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A friend brought back Foie from France. It's "Micuit" which is apparently cooked and ready to serve. Should I just slice and serve cold with mustard/cornichons? Pan-sear it and serve with some warm accompaniments? Torch? Use in forcemeat for something else (not sure this would work well since it's already cooked)?

The ones they let through Customs are preserved in duck fat (how appropriate). I enjoy is most when it gets to room temperature spread on crusty toasted bread. Micuit usually means half-cooked or lightly cooked.

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Those selfishly delusional Farm Sanctuary chicks and their old mother goose who were handing out anti-foie gras propaganda to guests and passersby in front of a DC restaurant last night probably couldn’t get any dates and their compassion does not extend to small businesses whose employees earn their living in lean economic times based on patronage and the exchange of currency. They are why no one likes environmentalists. I will eat their dumb souls pan fried in schmaltz.

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Balducci's and Arrowine are both about $100/lb. Hudson Valley is about $60/lb but costs $30 to ship. Anyone seen cheaper foie gras locally?

You'll only find cheaper foie gras in your dreams. It all comes from Hudson Valley or d'Artagnan. And unless you have some way of convincing them to sell to you at the wholesale price...

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