Foie Gras Sources
The unfortunate barometer of true hypocrisy is the craving for, and consumption of, foie gras. It is produced in a cruel, insensitive manner that would contravene many of the Geneva convention restrictions on the treatment of humans, let alone animals. Yet, if you're like me, you would saw off your own arm and leg with a broken credit card to pay for a thick slice of this delictable duck liver. Foie gras is associated with the gross excesses of humanity where, given an unfettered and anarchical desire for the most opulent and expensive food too prohibitive for eating by middle-income people, bred a practice of overstuffing defensless animals, and became acceptable by polite society. Leave it to the French to figure this one out.
Foie gras is produced by force-feeding a corn-mash mixture to a duck in obscene quantities. The result is a fattened liver that comprises about 2/3 the duck's overall weight. Far larger than an normal liver of a duck that size. Also, far more rich, creamy, smooth and flavorful. For, although foie gras is an unspeakable autrocity against a cuddly duck, it is one of the most desired and expensive food on any given menu. Don't misunderstand me, I'm not making a political statement, I'm just acknowledging my own shameful love of this exquisite treat. I do feel bad at how it is made, but it will be produced whether I eat it or not...and I eat so very little of it, relatively speaking.
If you experience the same shadenfreude I do, then follow me. Watch your head. It's just a little farther down. Here, take this ladder down the access shaft. I know, it's dark, use a flare. Don't let it get too near the pipes, that's compressed ammonia. Here, in this thermoelectric junction closet. Ok, don't tell anyone...I can hook you up with some retail foie gras.
SHHHHHH. Keep your sqealing down. I know, man. I was jonsing when I rolled into town, but a dude told me about a guy who could score some quality stuff. If you really want to know, there are a few people I can send you to.
If you have a trust fund, or just embezzeled millions of dollars from Barclay's bank, Dartagnan.com is the online source of quality gourmet foods, including primo fois gras. They have premium prices and only ship FedEx overnight because of the perishibility of most of their food, so tack on $35 to every order.
Locally, my favorite connection is Monsieur Marcel in the Fairfax Farmer's Market. Located in some corner somewhere in the Market that I've never learned my way around, even with GPS, Mr. Marcel offers great French staples, and they also have bloc foie gras you can buy, minimum of 1/4 lb, I believe. It will run you $25-$30...not bad for a full quarter pound.
Bristol Farms on Beverly in Beverly Hills also stocks shrink wrap lobes, but they will cut it for you, any size the last time I checked.
Finally, Surfas is the one-stop chef spot to get any restaurant related items, and it also carries a quite substantial food and spice section. Among these in the freezer is lobes and slices of foie gras. I wasn't even aware foie gras could be frozen, but apparently it can. A lobe goes for about $75, the slices are about $60.
I suppose one day I will stop eating it out of protest, or guilt, like I gave up smoking pot because it contributed to the murder of women and children, or masturbation because every time I did, God killed a little kitten. But...then again, maybe I'll have just one more slice with pear compote on a brioche toast point, just to get me through the night.
Foie gras is produced by force-feeding a corn-mash mixture to a duck in obscene quantities. The result is a fattened liver that comprises about 2/3 the duck's overall weight. Far larger than an normal liver of a duck that size. Also, far more rich, creamy, smooth and flavorful. For, although foie gras is an unspeakable autrocity against a cuddly duck, it is one of the most desired and expensive food on any given menu. Don't misunderstand me, I'm not making a political statement, I'm just acknowledging my own shameful love of this exquisite treat. I do feel bad at how it is made, but it will be produced whether I eat it or not...and I eat so very little of it, relatively speaking.
If you experience the same shadenfreude I do, then follow me. Watch your head. It's just a little farther down. Here, take this ladder down the access shaft. I know, it's dark, use a flare. Don't let it get too near the pipes, that's compressed ammonia. Here, in this thermoelectric junction closet. Ok, don't tell anyone...I can hook you up with some retail foie gras.
SHHHHHH. Keep your sqealing down. I know, man. I was jonsing when I rolled into town, but a dude told me about a guy who could score some quality stuff. If you really want to know, there are a few people I can send you to.
If you have a trust fund, or just embezzeled millions of dollars from Barclay's bank, Dartagnan.com is the online source of quality gourmet foods, including primo fois gras. They have premium prices and only ship FedEx overnight because of the perishibility of most of their food, so tack on $35 to every order.
Locally, my favorite connection is Monsieur Marcel in the Fairfax Farmer's Market. Located in some corner somewhere in the Market that I've never learned my way around, even with GPS, Mr. Marcel offers great French staples, and they also have bloc foie gras you can buy, minimum of 1/4 lb, I believe. It will run you $25-$30...not bad for a full quarter pound.
Bristol Farms on Beverly in Beverly Hills also stocks shrink wrap lobes, but they will cut it for you, any size the last time I checked.
Finally, Surfas is the one-stop chef spot to get any restaurant related items, and it also carries a quite substantial food and spice section. Among these in the freezer is lobes and slices of foie gras. I wasn't even aware foie gras could be frozen, but apparently it can. A lobe goes for about $75, the slices are about $60.
I suppose one day I will stop eating it out of protest, or guilt, like I gave up smoking pot because it contributed to the murder of women and children, or masturbation because every time I did, God killed a little kitten. But...then again, maybe I'll have just one more slice with pear compote on a brioche toast point, just to get me through the night.
1 Comments:
I agree with you that foie gras is unbelievably good, but I should like to propose that one should "eat thier conscience". I have not eaten pate since my early 20's when I learned how it was "made". Until there is a humane way to create this "delicacy" (not unlike warm monkey brains or veal, in my estimation), it will remain on my banned foods list.
I appreciate the fact that you acknowledge the obscenity of it, if you will, AND, I very much like your "Geneva Convention" proposal. I will take this up with my congresswomen!
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Dawn, at 3:45 PM
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