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Foie Gras


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#16 Wilfrid1

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Posted 20 December 2005 - 03:07 PM

Ta.

Those whole ones look nice (that was what I wanted, not a fresh lobe). But even the absurdly expensive French butcher didn't charge $70. Anyway, something to think about. :rolleyes:
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#17 Daisy

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Posted 20 December 2005 - 03:08 PM

I haven't purchased it for a couple of years now, but the Fauchon foie is very nice indeed.
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#18 Wilfrid1

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Posted 20 December 2005 - 06:48 PM

But don't bother looking for it in the store. They are all out. :rolleyes:
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#19 banh cuon

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Posted 20 December 2005 - 07:55 PM

Petrossian has great jars of mi-cuit foie gras, duck, either with or without truffles. Perfectly seasoned and wonderfully smooth texture. Comes in two different sized jars, 3.5 and 7 oz., I believe.

Their taramasalata is also surprisingly good.

#20 Wilfrid1

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Posted 20 December 2005 - 08:28 PM

Ah, now that's useful - thanks.
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#21 Wilfrid1

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Posted 05 January 2006 - 03:10 PM

Well, the expensive foie gras from Petrossian was very so-so. Nothing like the home-made stuff. :rolleyes:
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#22 Wilfrid1

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Posted 27 November 2007 - 04:23 PM

Same subject. Still looking for foie gras in New York comparable with that I used to but from The French Butcher. I think it has to be home-made (mi-cuit), not a bottled/canned product. I just wondered if anyone has heard of good sources?
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#23 omnivorette

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Posted 27 November 2007 - 04:54 PM

You are looking for a lobe of raw foie?
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#24 Wilfrid1

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Posted 27 November 2007 - 05:22 PM

QUOTE(Wilfrid @ Nov 27 2007, 11:23 AM) View Post
Same subject. Still looking for foie gras in New York comparable with that I used to but from The French Butcher. I think it has to be home-made (mi-cuit), not a bottled/canned product. I just wondered if anyone has heard of good sources?


Emphasis added.
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#25 omnivorette

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Posted 27 November 2007 - 05:26 PM

Sorry sorry didn't pay attention.

I'll have a look at Vinegar Factory.
"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

#26 Wilfrid1

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Posted 27 November 2007 - 05:27 PM

Thank you. I should check out that independent butcher on Lex near Bloomie's.
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#27 Orik

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Posted 27 November 2007 - 06:22 PM

QUOTE(Wilfrid @ Dec 16 2005, 05:29 PM) View Post
Feel free to discuss foie gras in any location on this thread. I am very globally minded. cool.gif


Dubernet has some very very (very) good mi cuit foie tongue.gif

I've had good luck with the terrines at the UWS Citarella, but that's not quite what you're looking for. I would suspect any locally made mi-cuit will have to have been made with the hudson valley stuff, so there's a seriously low ceiling on how good it can be.
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#28 Wilfrid1

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Posted 27 November 2007 - 06:51 PM

I wonder what happened to Monsieur Carre. Google doesn't help, as the top hit is a 2002 eGullet post by me.
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#29 Pingarina

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Posted 27 November 2007 - 06:54 PM

I was just about to ask you about him. Thought you may have seen him working somewhere else. He is sorely missed sad.gif
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#30 Wilfrid1

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Posted 27 November 2007 - 07:01 PM

Yes indeed. He vanished.
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