I'm having such a craving for fois gras right now!
 

and the fuck of it is that none of the restraunts on my calender serve it. looks like I've got to ad an extra dinner out this week.:Graucho

yeah.... goose liver sounds tasty

its force fed goose liver to the point of bloating.

Funny thing is that the first time I ever tried it was with you....


Thank goodness for tasters menus or I would never get to try anything new

:)

--T

save us a night in january, we want to do it again but without the guy teaching us about traffic.:winkwink:

I'm actually searching google to see where I can buy some fresh fois gras.
Its a sickness I tell ya!

ROFL!!! I know...that was so cool....sitting at that table was well over 10 million unique eyeballs a day and he thought he needed to be a teacher

:1orglaugh


I would love to do dinner with you guys one night...I think we should resurrect our dinner at the Rio as long as we can run that craps table like we did that night !! :thumbsup


--T

Ron thank you for not taking me out for goose livers

I had them with Tony once I just cant stomache them but I cant stomache a lot of things so its no biggie

hell 3 months ago I wouldnt eat a steak

ha, I remember the craps table but not the restaurant. was that Fiore?
shit that was years ago already.
We're definately doing Picaso, Delmonico's, and a restaurant to be named later. lets see when you're available.:winkwink:

Yeah, you know you're off to a good start when you take a guy to a steak house and he says,"gee, I haven't eaten meat in years.:1orglaugh

I don't remember the restaraunt....you and Mojo set it up...I do remember that we were in a Private Dinning Room that was very nice and we walked out the door about 30 feet to the craps table. :Graucho

Lets definitely get together...it would be fun!


--T

le cirque has a fantastic fois gras

Hey...you tried it, though....thats the fastest way to earn my respect....be willing to try new foods instead of just not liking them because of what you have heard.

:thumbsup


--T

ok, done.
I'll drop you an E as the time comes.

Lutece bait and switched us with pate'
no pate'!

Hoop, mojo and I are looking for dinner with you as well.

Mmmmm, foie gras rules!

The first time I had it was with a group of people at a 5 star restaurant in D.C. It was a tasters menu and one of the dishes had huckleberry sauce on it, and one of the people in our group yells out "Huckleberry Hound sauce"?

Classic moment...but I guess you had to be there...I'm sure T remembers :Graucho

i honestly have no clue what that shit is your talking about

you may have had more fois gras with us than anyone here.:winkwink:

Its Elite food :thumbsup

hey, I *was* voted biggest elitist asshole. :thumbsup

does it actually fill your stomach up like a real meal or is it just a cutesy food?

12 clicks, what happened to you? I remember days when
you enjoyed pizza and wings at Hooters...

now you go after fois gras and can only drink wines from Ken Lawson's list....

wouldn't happen if voters ask me about your "prior art"
;-))))

I just wanted to make you feel comfortable.

we all have prior art, don't we? :Graucho

hey, save a chair for me, I missed you both in florida some how. cant let that happen again :)

yes, we do and I guess I have to follow my own advice I gave to Sharky
;-0)))))

http://www.oprano.com/msgboard/index...=ST&f=1&t=6439

Serge, if we both keep dodging him, he's going to know something is up.

I'm not going to Las Vegas, let's get him confused completely
;-)))


I find shows of today kinda boring, especially since Ken discontinued his kick ass dinners
;-))))

can I have your chair at the PHB
;)))

I am thinking about putting those 2 seats to the public auction and use proceeds to buy
Business 101 books for 80% of GFYers
;-)))

No he didn't............er, I mean, yeah too bad about those dinners. :1orglaugh

oh, c'mon, the size DOES matter
;-)))

Never had it

good for you, cholesterol in it is a bitch
;-)))

i've become a recent fan. an aquired taste...

It's so rich and decadent, that you can't really just sit down and fill yourself up on it. On too mention that it is obscenely expensive! I love the stuff though...you hook an IV of it up to me and I would never need another meal. Of course, the cholesterol would kill me in short order, but what a way too go!

I think I saw in a diet book once a picture of an average serving of fois gras and equal sign and a picture of 15 orders of Mcdonald's fries.
yeah, its a little bad for you but hey, its tasty

I'm going to France on Saturday I could pick some up for you :)

one of the largest suppliers in the world is in NJ but thanks. :)

although, D&D will overnight it from france fresh
http://www.deandeluca.com/cgi-bin/nc...?cgrfnbr=10921

nobody torments animals for taste like the French

yeah, I haven't found a place in the US that serves ortolan.
I wanted to give it a try.

I've only had pate de fois gras... didn't know there was a difference... lots of butter and ground goose livers...

kinda reminded me of catfood... :winkwink:

I dunno about that.. ever had kobe beef???

(not the basketball player ;)

uhh! pate *is* shit. catfood is a good description.
pan seared is the only way to eat it.

Now I could fuck with some pate pan fried in some bacon drippings...

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.

I can make you a lovely fois gras, Clicks :P