What's For Dinner Tonight?

[Ceepea]

Made this today....

Foie gras torchon, fresh, hot, brioche, cranberry onion marmalade with star anise, apple jelly, and raspberry coulis.

 

[DST]

AKA, Pate and Toast Looks very Tasty indeed. I was surprised when I went to Hungary to find the made tonnes of Foie Gras, and in a humane way unlike some French producers.

 

[Ceepea]

Now, the birds are bred to be voracious eaters and they trick them with light cycles to make them even hungrier. lol

 

[Don Gin and Ton]

crikey. That's still a bit ott if you ask me but then again I loves me some foie gras

 

[DST]

Light deprivation for birds!!!

The French force feed the poor tastey things......

 

[Don Gin and Ton]

the french do a lot of cray cray shit bro

 

[Alienwidow]

Stew of beef, winter squash, summer squash, root vegtables, chutney and french bread.

 

[Ceepea]

crikey. That's still a bit ott if you ask me but then again I loves me some foie gras

A bit off? or?

 

[Don Gin and Ton]

a bit over the top I meant tricking them with light cycles

 

[Ceepea]

a bit over the top I meant tricking them with light cycles

Yeah, they run right over to the funnel.... can't get enough. lol No 'force' feeding required.

 

[Ceepea]

http://www.seriouseats.com/2010/12/the-physiology-of-foie-why-foie-gras-is-not-u.html

Indeed, if you've never seen a whole lobe of foie gras before, the size of it can be a bit shocking. Weighing in at around a pound, each liver is roughly the size of a small football. That's close to 10% of the duck's total body weight, and it takes up the vast majority of the lower half of its body. The livers are passed to a woman who sorts them into two different grades, depending on the amount of bruises and blemishes they have. Large, clean livers get the "A" designation, while the rest are sorted into "B" and "Petite" trays.

Bob is quick to point out that "any mishandling of the ducks—rough treatment, that kind of thing—will cause bruising, reducing its price," he explains. "So we've got a strong incentive to be gentle with the birds." Duck handlers, who are mostly female (apparently ducks take better to women) work on an bonus-based program where their pay is bumped for every "A" grade lobe one of their charge produces. It's the first time I've heard of a farm that offers workers a monetary incentive to be gentler with the animals. Bob insists that it works, and that the most experienced feeders can increase the number of A lobes from the normal 55% up to over 70%.

At a wholesale price of around $30 a pound for A's, the liver is the most prized part of the duck, but it's hardly enough to sustain the business.

 

[Don Gin and Ton]

I have pretty right views if I'm honest. We are top of the food chain for a reason.

I like my steak lazy and well marbled with fat

 

[Ceepea]

What's your favorite cut of beef for steak?

Ribeye for this guy.

 

[Don Gin and Ton]

rib eye all the way. Garlic and rosemary is my fave

 

[Don Gin and Ton]

in spain enjoying some tapas this after ham n cheese croquettes, braised pig cheeks and some chicken. not the greatest not the worst. 6 euro with a beer tho so can't complain.

 

[sunni]

and a whole 4 chips

 

[Don Gin and Ton]

i know generous eh!

 

[sunni]

i know generous eh!

beyond! haha were they at least homemade? they look like lays LOL

 

[Don Gin and Ton]

bahahah home made lol. the chicken had been fried at least twice i reckon too. i went with my usual tactic of which eatery has the most locals eating at it. maybe a bad move maybe they sell awesome cake who knows lol

 

[sunni]

bahahah home made lol. the chicken had been fried at least twice i reckon too. i went with my usual tactic of which eatery has the most locals eating at it. maybe a bad move maybe they sell awesome cake who knows lol

meh . at least you got a beer, looks nice outside too!