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Foie Gras


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#1 Wilfrid1

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Posted 16 December 2005 - 10:29 PM

I really miss the French Butcher on Second Avenue at this time of year, because his home-made foie gras mi cuit was as good as any I've had: sold in little crock pots, streaked with golden fat, and preserving the texture of the livers while still being smooth and velvety.

Any great sources in New York, or do I just have to buy some vaccuum packed stuff by D'Artagnan or similar?

Feel free to discuss foie gras in any location on this thread. I am very globally minded. :D
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#2 pete ganz

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Posted 17 December 2005 - 04:07 AM

Well, speaking of D'Artagnan, has anyone tried their French Kisses? I was thinking of getting some for New Year's.

#3 Maurice Naughton

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Posted 17 December 2005 - 04:19 AM

Well, speaking of D'Artagnan, has anyone tried their French Kisses? I was thinking of getting some for New Year's.

Thanks for the temptation, but I'll wait for Hollywood or Mongo on this one, thank you very much indeed.
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#4 Suzanne F

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Posted 17 December 2005 - 03:24 PM

Well, speaking of D'Artagnan, has anyone tried their French Kisses? I was thinking of getting some for New Year's.

Uhhhh . . . yes. I kind of like them: Armagnac-soaked prunes filled with foie gras mousse. Only one note in the texture (soft), but boozy, and far too much trouble to make on my own. And I'm sure they are a BIG margin item for D'A :D

Wilf -- doesn't a stand in Grand Central Market carry foie? The one near the Lexington Ave doors on the south side of the hall? Or is theirs also from D'A?

And I'll bet one of the Hungarian meat markets would have it. What's the one on the UES that we've talked about?

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#5 Steven Dilley

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Posted 17 December 2005 - 03:49 PM

I really miss the French Butcher on Second Avenue at this time of year, because his home-made foie gras mi cuit was as good as any I've had: sold in little crock pots, streaked with golden fat, and preserving the texture of the livers while still being smooth and velvety.

Drool. :D
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#6 omnivorette

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Posted 17 December 2005 - 04:00 PM

Well, speaking of D'Artagnan, has anyone tried their French Kisses? I was thinking of getting some for New Year's.

Uhhhh . . . yes. I kind of like them: Armagnac-soaked prunes filled with foie gras mousse. Only one note in the texture (soft), but boozy, and far too much trouble to make on my own. And I'm sure they are a BIG margin item for D'A :D

Wilf -- doesn't a stand in Grand Central Market carry foie? The one near the Lexington Ave doors on the south side of the hall? Or is theirs also from D'A?

And I'll bet one of the Hungarian meat markets would have it. What's the one on the UES that we've talked about?

Yes, the Hungarian market does carry "goose liver" but I've never checked it out.
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#7 Steven Dilley

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Posted 17 December 2005 - 04:08 PM

Now I'm seriously craving some foie. Anyone tried the Degustation de Foie Gras Maison at Gascogne? Three foie terrines--sauternes, prune, armagnac.
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#8 winesonoma

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Posted 17 December 2005 - 05:26 PM

Fresh Foie Junny (707) 938-1229. Sonoma Foie Gras. :D
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#9 Guest_Aaron T_*

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Posted 19 December 2005 - 10:32 PM

Well, speaking of D'Artagnan, has anyone tried their French Kisses? I was thinking of getting some for New Year's.

I found them to be unpleasant, but then I don't like prunes...

#10 Wilfrid1

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Posted 19 December 2005 - 10:44 PM

Wilf -- doesn't a stand in Grand Central Market carry foie? The one near the Lexington Ave doors on the south side of the hall? Or is theirs also from D'A?

I should think so. Most of their stuff is from D'Artagnan.

I just don't recall where I've seen alternatives to that.
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#11 Lippy

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Posted 19 December 2005 - 10:56 PM

I've been known to make a pig of myself with the French Kisses.

#12 Melonious Thunk

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Posted 20 December 2005 - 12:55 AM

I really miss the French Butcher on Second Avenue at this time of year, because his home-made foie gras mi cuit was as good as any I've had: sold in little crock pots, streaked with golden fat, and preserving the texture of the livers while still being smooth and velvety.

Any great sources in New York, or do I just have to buy some vaccuum packed stuff by D'Artagnan or similar?

Feel free to discuss foie gras in any location on this thread. I am very globally minded. :rolleyes:

You may combine my solitary post with this thread. No one answered me anyway.
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#13 omnivorette

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Posted 20 December 2005 - 03:04 AM

I did so. I said Fauchon.
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid

#14 Wilfrid1

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Posted 20 December 2005 - 02:56 PM

But were you telling the truth? All I've ever seen in Fauchon is a lot of tea and jam and mustard. Do they really have meat-type comestibles?
Elect-a-lujah

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If the author could go around the place hitting random readers with a rubber hammer, the Pink Pig would still be worth a visit.

#15 omnivorette

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Posted 20 December 2005 - 02:57 PM

Yes. And I even posted the link.

http://www.fauchon.c...pecialties.html

Not a lobe, though.
"It seems a positively Quixotic quest to defend food from being used as any kind of social signifier, as if it could avoid the fate of each other component of our everyday lives." -Wilfrid