Foie gras

I was under the impression that the production of foie gras was wickedly cruel. But on seeing a clip from Anthony Bourdain on his show No Reservations I am not so sure anymore. Seems no worse than anything else I know about the meat industry.


I like this one…The Anthony one is great, but I’m sure it’s the best and most expensive type of foie gras. Still, they were panting, you never see a duck pant like that! And I still think it’s cruel to force feed.

yes, meat is cruel too…but you don’t NEED oversized liver, I can understand why people want meat, but foie gras is a delicacy. I would like to know if any of you know if it’s foie gras…it’s on the menu as Duck livers…

http://www.youtube.com/watch?v=dtN5LoM-ZNQ&feature=related

It’s actually possible to produce foie gras without force feeding, relying purely on nature.

http://www.ted.com/talks/dan_barber_s_surprising_foie_gras_parable.html

B.


https://youtu.be/gvrgD0mAFoU

that was a good watch. Man I wish the guy stopped swaying though! It would be cool if they all did this, doubt most people will want to wait that long. Like most food things have to be pushed out so quickly.

Question: a local friend gave me a huge jar of very delicious looking foie gras with truffles. They are jars from 2004 and 2011 (that they still eat). Can it really last decades properly jarred and stored in a dry, cool place?

I would try it. 2004 seems a bit extreme, but I don’t know anything about the storage conditions and I like that stuff so I wouldn’t necessarily just chuck it. Isn’t that what we are concerned about - spoilage due to mold or bacteria? Have a close look and and use your judgement and common sense. If the literal sniff test doesnt turn up any concerns, consider tasting it.

My wife (who does not drink or eat dairy for non-health reasons) challenges me all the time when she discovers milk in our fridge well beyond it’s stamped expiry (use) date. Nevermind that it’s, um, in the fridge the whole time and the fridge works very well. Never kind that the milk tastes awesome. She refuses to look up for herself what expiry dates are really for (i.e., to generously cover liabilities of manufacturers who cannot predict what conditions their milk will be stored in)

Let us know how it turns out

If it’s really good stuff it should improve with time. I’d be cautious about the 2004 vintage, though.

foie gras is almost entirely fat. So if it was hygienically canned and the seals are intact, it’s probably OK. Take a look at the lid when you remove it - if it shows any sign of corrosion or ageing, I’d be a bit careful.