Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.Why do foodies love foie gras?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Why do foodies love foie gras?),it will help you,my kids.
The taste? Like I bit my lip and was tasting my own blood. The texture? A little creepy, to be frank, like a bubble of pure squishy fat in my mouth. Kind of ... yucky. (Now, the star anise-studded pork belly with cherry sauce that I had as my entree was out of this world, as was the unbelievable praline gelato and warm madeleines I had for dessert - so I don't think the preparation of the foie gras was substandard). Maybe I'm a barbarian, ill-suited to understand the sublime nature of the foie gras. What did I miss? Additional Details
1 day ago
FreeCheese - Doh, what a burn! You got me! I'm assuming that you answered because you are fixated> Foie gras is "the liver of a duck or a goose that has been specially fattened by gavage".
Foie gras is one of the most popular delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver.
Foie gras is a luxury dish. Many in France only consume foie gras on special occasions, such as Christmas or New Year's Eve réveillon dinners, though the recent increased availability of foie gras has made it a less exceptional dish. In some areas of France foie gras is eaten year-round.
Duck foie gras is the cheaper and, since a change of production methods in the 1950s, by far the most common kind. The taste of duck foie gras is often referred to as musky with a subtle bitterness. Goose foie gras is noted for being less gamey and smoother.
Research has suggested foie gras consumption "may be linked to the onset of diseases including Alzheimer’s, type 2 diabetes and rheumatoid arthritis."
The taste like any food is dependent on your personal likes and dislikes... personally I can't get enough of the stuff.
keep on tasting though don't let it discourage you maybe it wasn't prepared well (you really have to know what you are doing)
Cooking Resources from yahoo answers cooking and drinking question and answer channel: Also would you have to alter the recipe so when re-heated it isnt watery
I am doing a cookie exchange at work and need some really great/neat ideas for cookies. Does anyone have any recipes that are different from your everyday sugar or chocolate chip cookies.....?
how do you know the ratio of fat to flour?please could some one explain how to work this out or how to know what the answer could be?
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.Why do foodies love foie gras?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(Why do foodies love foie gras?),it will help you,my kids.
Why do foodies love foie gras?
I went to a very good French restaurant last night. Restaurant reviewers, authors like Anthony Bourdain and Ruth Reichl, and TV chefs (I'm a rabid fan of Gordon Ramsey's BBC shows, the Japanese Iron Chef, and Top Chef) all wax poetic about foie gras. So I decided to try it -- pan-seared with the thinnest slices of tomatoes I had ever seen.The taste? Like I bit my lip and was tasting my own blood. The texture? A little creepy, to be frank, like a bubble of pure squishy fat in my mouth. Kind of ... yucky. (Now, the star anise-studded pork belly with cherry sauce that I had as my entree was out of this world, as was the unbelievable praline gelato and warm madeleines I had for dessert - so I don't think the preparation of the foie gras was substandard). Maybe I'm a barbarian, ill-suited to understand the sublime nature of the foie gras. What did I miss? Additional Details
1 day ago
FreeCheese - Doh, what a burn! You got me! I'm assuming that you answered because you are fixated> Foie gras is "the liver of a duck or a goose that has been specially fattened by gavage".
Foie gras is one of the most popular delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver.
Foie gras is a luxury dish. Many in France only consume foie gras on special occasions, such as Christmas or New Year's Eve réveillon dinners, though the recent increased availability of foie gras has made it a less exceptional dish. In some areas of France foie gras is eaten year-round.
Duck foie gras is the cheaper and, since a change of production methods in the 1950s, by far the most common kind. The taste of duck foie gras is often referred to as musky with a subtle bitterness. Goose foie gras is noted for being less gamey and smoother.
Research has suggested foie gras consumption "may be linked to the onset of diseases including Alzheimer’s, type 2 diabetes and rheumatoid arthritis."
The taste like any food is dependent on your personal likes and dislikes... personally I can't get enough of the stuff.
keep on tasting though don't let it discourage you maybe it wasn't prepared well (you really have to know what you are doing)
Cooking Resources from yahoo answers cooking and drinking question and answer channel: Also would you have to alter the recipe so when re-heated it isnt watery
I am doing a cookie exchange at work and need some really great/neat ideas for cookies. Does anyone have any recipes that are different from your everyday sugar or chocolate chip cookies.....?
how do you know the ratio of fat to flour?please could some one explain how to work this out or how to know what the answer could be?
correctness,It's Non-profit and only for informational purposes.
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