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Foie Gras


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#31 Wilfrid

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Posted 03 March 2019 - 11:45 PM

Foie gras tacos under consideration. I would slick the foie with a red wine/fig reduction, so think I need some acid. But nothing too harsh. Maybe some very finely diced citrus fruit.

#32 joethefoodie

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Posted 04 March 2019 - 02:07 AM

Or a nice, tart apple, same.



#33 voyager

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Posted 04 March 2019 - 02:32 AM

Hmmm, are you considering real (corn, flour) or symbolic "tortillas"?


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#34 Wilfrid

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Posted 04 March 2019 - 11:30 PM

Diced apple, good thought, thanks.

Sadly not over thinking the tortillas. Won’t have time. (Or not willing to make time.)

#35 AaronS

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Posted 04 March 2019 - 11:31 PM

where do you get the foie? and do you devein it yourself?

#36 Wilfrid

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Posted 04 March 2019 - 11:32 PM

Was originally thinking a version of huitres Foch, serving foie and oysters over toast in the sauce, but tacos suddenly struck me as modish.

#37 mongo_jones

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Posted 05 March 2019 - 02:53 PM

have you considered curry?


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#38 Wilfrid

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Posted 05 March 2019 - 03:27 PM

Foie gras curry isn't remotely authentic, what are you thinking?



#39 Orik

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Posted 05 March 2019 - 07:07 PM

Tamarind foie in the style of fancy hotel pondicherry.


sandwiches that are large and filling and do not contain tuna or prawns

#40 Wilfrid

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Posted 06 March 2019 - 02:42 AM

Maybe I should do a foienut.