Fri 17 Nov 2006
When I arrived in France there were a few things that I wouldn’t eat. If I saw foie gras-goose liver-on the menu I just kept on going until I got to something “safe” that I liked, such as shrimp or chicken. Then one day I ordered a salad and it arrived with the dreaded foie gras on top. My mother used to eat calf liver with onions about once a week. It always smelled so fabulous that I would try to eat some but the taste just made me gag. So, here was some liver. I tried to eat around it but eventually some of it reached my mouth. It was one of those moments of revelation. I finally got it! This is why it is so famous in the food world. It was sweet and creamy and so tasty spread on bread. I had some just the other day with onion confit, crusty bread and a glass of sweet white wine. It was fabulous. I was humming “Heaven, I’m in heaven” the whole time I was eating it. Who knew?
November 17th, 2006 at 7:13 am
And it’s a shame that they’re beginning to ban this delicacy in some larger U.S. cities.
November 17th, 2006 at 8:19 am
What’s the wine? It must be one that goes especially well . .
November 17th, 2006 at 8:58 am
I’ve never tried it, but hopes to one day. My French friend loves it of course
November 17th, 2006 at 9:27 am
Why don’t you just eat a plate of cholesterol? Still can’t get there. Won’t/can’t eat the stuff.
Are you going to post some pictures from the NY Marathon soon?
November 17th, 2006 at 10:27 am
Foie GROS? No, foie GRAS. It can be goose or duck liver. And it is a delicacy. To be enjoyed in moderation, as they say. Why deny yourself the finer things in life?
November 17th, 2006 at 1:20 pm
I find that foie gras is alright if I don’t look at it too closely
November 17th, 2006 at 3:49 pm
I changed the spelling. As it is a French word I should check it before posting. Linda
November 18th, 2006 at 5:23 am
just couldn’t do it…lol. Nel
November 18th, 2006 at 8:00 am
I’ll have what you’re having
November 19th, 2006 at 8:36 am
Fois Gras is one of the best things ever! Though, I much prefer it pan seared; the outer part gets crunchy and carmelized and the inside is smoother than the best butter could ever be! Superb with a bold and Earthy Cotes du Rhone…
November 19th, 2006 at 1:21 pm
Linda, good for the spelling. Sorry if I sounded peeved — didn\’t mean it that way. It\’s all cultural. Americans eat that ground beef that contains who-knows-what and think it\’s great. They tell us we don\’t want to know what goes into sausages, but we don\’t think about what gets incorporated into hamburger. Just read Fast Food Nation, or see the movie. At least foie gras is not a contaminated product.
November 19th, 2006 at 2:40 pm
Linda, I was thinking you’d had the same fois gras salad that I had that day on rue Mabillon, but I’m wrong. Yes, isn’t it wonderful, foie gras? Maybe it’s best not to eat it when you’ve just had oysters, though ;D. I was not feeling well after our lunch!
November 20th, 2006 at 1:54 am
Yum yum, we had some as a starter for lunch yesterday