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-   -   I'm having such a craving for fois gras right now! (https://gfy.com/showthread.php?t=188211)

woj 10-21-2003 08:15 AM
50

12clicks 10-21-2003 08:16 AM
Quote:
Originally posted by LadyMischief
I can make you a lovely fois gras, Clicks :P
ditch Jact and I'll bring the wine. :Graucho

gregtx 10-21-2003 08:45 AM
Quote:
Originally posted by 12clicks
eating ortolan:

The tradition
of covering one's head while eating the bird was supposedly started by
a soft-bellied priest trying to hide his sadistic gluttony from God.

Cooking l'ortolan is simplicity itself. Simply pop them in a high oven
for six to eight minutes and serve. The secret is entirely in the
eating. First you cover your head with a traditional embroidered
cloth. Then place the entire four-ounce bird into your mouth. Only its
head should dangle out from between your lips. Bite off the head and
discard. L'ortolan should be served immediately; it is meant to be so
hot that you must rest it on your tongue while inhaling rapidly
through your mouth. This cools the bird, but its real purpose is to
force you to allow its ambrosial fat to cascade freely down your
throat.

When cool, begin to chew. It should take about 15 minutes to work your
way through the breast and wings, the delicately crackling bones, and
on to the inner organs. Devotees claim they can taste the bird's
entire life as they chew in the darkness: the wheat of Morocco, the
salt air of the Mediterranean, the lavender of Provence. The pea-sized
lungs and heart, saturated with Armagnac from its drowning, are said
to burst in a liqueur-scented flower on the diner's tongue. Enjoy with
a good Bordeaux.

What could be more delicious? Nothing, according to initiates, who
compare the banning of the ortolan to the death of French culture and
continue to eat them at the risk of being fined thousands of pounds.

Dr. Lechter is that you???

myjah 10-21-2003 08:49 AM
don't ya think fois gras is a really fancy word to use for goose liver?

Evil Chris 10-21-2003 08:53 AM
it's good no matter what you call it.

gregtx 10-21-2003 09:04 AM
Quote:
Originally posted by myjah
don't ya think fois gras is a really fancy word to use for goose liver?
I believe its the French term ;)

Evil Chris 10-21-2003 09:06 AM
oui oui Gregoire. :winkwink:

12clicks 10-21-2003 10:28 AM
Quote:
Originally posted by gregtx


I believe its the French term ;)
fois gras translation = fancy french duck liver :1orglaugh

EZRhino 10-21-2003 10:44 AM
WTF

MarcieB 10-21-2003 11:18 AM
I used to be a chef, and I've got a recipe for foise grass creme brulee that'll make you cum harder than a 18 year old virgin on acid.

Kimmykim 10-21-2003 11:21 AM
Quote:
Originally posted by 12clicks


you may have had more fois gras with us than anyone here.:winkwink:
Quite possible I'd say. Let me know what day to have Jason get us that alcove for dinner :)

12clicks 10-21-2003 06:30 PM
Quote:
Originally posted by Kimmykim


Quite possible I'd say. Let me know what day to have Jason get us that alcove for dinner :)
The alcove? what do you think, we're made of money?:winkwink:

Sarah_Jayne 10-22-2003 09:59 AM
Quote:
Originally posted by 12clicks
eating ortolan:

The tradition
of covering one's head while eating the bird was supposedly started by
a soft-bellied priest trying to hide his sadistic gluttony from God.

Cooking l'ortolan is simplicity itself. Simply pop them in a high oven
for six to eight minutes and serve. The secret is entirely in the
eating. First you cover your head with a traditional embroidered
cloth. Then place the entire four-ounce bird into your mouth. Only its
head should dangle out from between your lips. Bite off the head and
discard. L'ortolan should be served immediately; it is meant to be so
hot that you must rest it on your tongue while inhaling rapidly
through your mouth. This cools the bird, but its real purpose is to
force you to allow its ambrosial fat to cascade freely down your
throat.

When cool, begin to chew. It should take about 15 minutes to work your
way through the breast and wings, the delicately crackling bones, and
on to the inner organs. Devotees claim they can taste the bird's
entire life as they chew in the darkness: the wheat of Morocco, the
salt air of the Mediterranean, the lavender of Provence. The pea-sized
lungs and heart, saturated with Armagnac from its drowning, are said
to burst in a liqueur-scented flower on the diner's tongue. Enjoy with
a good Bordeaux.

What could be more delicious? Nothing, according to initiates, who
compare the banning of the ortolan to the death of French culture and
continue to eat them at the risk of being fined thousands of pounds.
for the life of me I can't remember which show it was but fairly recently there was program on the BBC that showed someone (maybe Stephen Fry) going to a secret soceity where they still eat it. THey showed it and he ate it but they weren't allowed to say where the place was, etc. Kind of made me ill watching it but he had to admit it tasted good.

12clicks 10-22-2003 11:32 AM
Quote:
Originally posted by sarah_webinc


for the life of me I can't remember which show it was but fairly recently there was program on the BBC that showed someone (maybe Stephen Fry) going to a secret soceity where they still eat it. THey showed it and he ate it but they weren't allowed to say where the place was, etc. Kind of made me ill watching it but he had to admit it tasted good.
what can I say? I'm a fat man who knows his food. :winkwink:

Sarah_Jayne 10-22-2003 11:40 AM
Quote:
Originally posted by 12clicks


what can I say? I'm a fat man who knows his food. :winkwink:
haha, well I am a fat woman that knows her food..even if the idea makes me sick.


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