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 Post subject: Foie Gras Recipe???
PostPosted: Sun Aug 06, 2006 3:07 am 
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Joined: Tue Aug 13, 2002 6:01 am
Posts: 1776
Location: State of Confusion
Anyone got a really good recipe for liver pate, especially goose liver or another equally delicious recipe? Bacon in it is okay, yum!

It is hard to find one that is creamy and soft for crackers unless heated.

I love that stuff with a good red wine.

Thanks,
Vicki

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"Cry in the dojo, laugh in the battlefield"


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 Post subject:
PostPosted: Mon Aug 07, 2006 3:23 pm 
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Joined: Mon Aug 16, 1999 6:01 am
Posts: 1495
Location: Halifax, NS Canada
Vicki....not really on my list of things I like, but if anyone finds one please post it!!!!

Lately I've been in to roasted red pepper spread.....I could eat buckets of it. It's probably a "little" more healthy.... :)

roasted red peppers
eggplant
onions
tomato paste
water
sunflower oil
garlic
salt
parsley
vinegar
hot peppers

...in that order - I figure with salt further down on list there can't be that much in it and tastes awesome.


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 Post subject:
PostPosted: Thu Aug 17, 2006 3:09 am 
http://www.stratsplace.com/rogov/cookin ... liver.html

http://www.stratsplace.com/rogov/more_goose.html


health be damned enjoy life and just work of those extra calories. It's really only unhealthy for the goose. 8)


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 Post subject:
PostPosted: Fri Aug 18, 2006 7:03 pm 
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Joined: Tue Aug 13, 2002 6:01 am
Posts: 1776
Location: State of Confusion
Willy, these sound wonderful! Have you ever used this recipe? I will make a point to try one of them.

Thanks so much.

Regards,
Vicki

PS Mary, we need to Skype soon again. Miss communicating with you...so much going on.

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 Post subject:
PostPosted: Sat Aug 19, 2006 7:10 pm 
Sorry Vicki, I never follow a recipe unless I'm baking.
These recipes look good. Fine brandy and tart fruit go nice with poultry liver. Butter cream and leaks work as well, I never salt mine but believe in cracked pepper.

I soak my livers in milk for an hour before they hit the pan. Drain them well, and remove the connective tissue.

Find that gives me a much creamier product. Sautee the livers in butter not oil, no such thing as low fat goose or duck. :lol:

http://www.roastgoose.com/recipes/Goose ... Mousse.htm

This one looks easy and yummy!


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 Post subject:
PostPosted: Thu Aug 24, 2006 5:18 pm 
What a looser!

http://news.bbc.co.uk/1/hi/entertainmen ... 685602.stm

If it’s not save seals its poultry; this clown needs his brain kick started!

Well looks live Chicago is of my list of destinations:

http://www.suntimes.com/output/news/foiegras22.html


California could be out too:

http://avar.org/foiegras2.html

Guess Israel is off the list too:


http://www.wspa-usa.org/pages/482_israe ... as_ban.cfm

And just to be trendy


http://www.jsonline.com/story/index.aspx?id=486068

Do you think any of these folks campaigned to save the ducks, would be nice if these peckerwoods managed to do their job instead of legislating what we may or may not eat?

Hmmmm is America the land of the free when bylaws start dictating what hits your plate.

Better stock up Vicki, your community might be next.

Well at least we can have a brandy and reminisce about the good old days. You know before they legislated every pleasure away in the name of political correctness.

Maybe the should just lobotomize us all. You must conform. Resistance is futile! I feel like they are trying to assimilate us….now we got the friggin food police. What’s next?


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