I'm having such a craving for fois gras right now! - Page 2 - GoFuckYourself.com

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.

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.

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

EZRhino · 10-21-2003, 10:44 AM

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.

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?

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.

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.

haha, well I am a fat woman that knows her food..even if the idea makes me sick.

10-21-2003, 08:15 AM	#51
woj <&(©¿©)&> Industry Role: Join Date: Jul 2002 Location: Chicago Posts: 47,882	50 __________________ Custom Software Development, email: woj#at#wojfun#.#com to discuss details or skype: wojl2000 or gchat: wojfun or telegram: wojl2000 Affiliate program tools: Hosted Galleries Manager Banner Manager Video Manager Wordpress Affiliate Plugin Pic/Movie of the Day Fansign Generator Zip Manager

10-21-2003, 08:53 AM	#55
Evil Chris OG Industry Role: Join Date: Dec 2001 Location: 3rd from the Sun Posts: 13,235	it's good no matter what you call it. __________________ It PAYZE to post on GFY chris at payze.com \| Skype chriswrp

10-21-2003, 09:06 AM	#57
Evil Chris OG Industry Role: Join Date: Dec 2001 Location: 3rd from the Sun Posts: 13,235	oui oui Gregoire. __________________ It PAYZE to post on GFY chris at payze.com \| Skype chriswrp

10-21-2003, 10:44 AM	#59
EZRhino Confirmed User Industry Role: Join Date: Jul 2003 Location: couch Posts: 6,258	WTF

10-21-2003, 11:18 AM	#60
MarcieB Confirmed User Join Date: Mar 2003 Posts: 214	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. __________________ Even I can make bling-bling with these people. Great support and converting sites. Check 'm out!

10-21-2003, 08:49 AM	#54
myjah Back in the harbor Industry Role: Join Date: Sep 2003 Posts: 11,482	don't ya think fois gras is a really fancy word to use for goose liver?