Chef Jim Posted December 21, 2012 Posted December 21, 2012 But I did get a $100 duck liver. Ooooh baby!! !@#$ you California and your ban on foie gras.
Nanker Posted December 21, 2012 Posted December 21, 2012 I'm with you on the FU to CA re FG. Beef Wellington again for Christmas dinner. I'm glad my family celebrates Christmas. I wonder what the non-believers do that day. Thinking about fried oysters for dinner tonight.
Chef Jim Posted December 21, 2012 Author Posted December 21, 2012 I'm with you on the FU to CA re FG. Beef Wellington again for Christmas dinner. I'm glad my family celebrates Christmas. I wonder what the non-believers do that day. Thinking about fried oysters for dinner tonight. When they first passed that law we were all under the impression that we couldn't have it even shipped here. Well obviously we can.
Kevin Posted December 21, 2012 Posted December 21, 2012 I ate 2 Carl's Jr monster biscuits this morning. Mmmmm good.
Just Jack Posted December 21, 2012 Posted December 21, 2012 Cheap bastard. Maybe you should make some stromboli and sell it to Chef Jim at a "slight" markup.
Jim in Anchorage Posted December 21, 2012 Posted December 21, 2012 But I did get a $100 duck liver. Ooooh baby!! !@#$ you California and your ban on foie gras. I shoot ducks all fall for free. Eat the duck throw away the liver. Sounds like I am missing some thing with these $100 livers.
Doc Posted December 22, 2012 Posted December 22, 2012 WTF can someone do to ham to make it worth $300/pound? It's !@#$ing ham!
PromoTheRobot Posted December 22, 2012 Posted December 22, 2012 I shoot ducks all fall for free. Eat the duck throw away the liver. Sounds like I am missing some thing with these $100 livers. You have to force fed those ducks corn meal until their livers are 5x normal size. PTR
stevestojan Posted December 22, 2012 Posted December 22, 2012 Veal and duck/goose liver are the two foods I will not eat due to the conditions needed to make either of those appear on my plate. Jim, is there a way to get "humane" fois gras?
Jim in Anchorage Posted December 22, 2012 Posted December 22, 2012 Veal and duck/goose liver are the two foods I will not eat due to the conditions needed to make either of those appear on my plate. Jim, is there a way to get "humane" fois gras? #2 iron shot out of a 10 gauge. They never know what hit em. You have to force fed those ducks corn meal until their livers are 5x normal size. PTR I have seen videos where they are force feeding ducks. I will enlarge my liver the old fashioned way. :beer:
plenzmd1 Posted December 22, 2012 Posted December 22, 2012 #2 iron shot out of a 10 gauge. They never know what hit em. I have seen videos where they are force feeding ducks. I will enlarge my liver the old fashioned way. :beer: Then stop looking at PETA/PETA like made films, and do some of your own research. And please, do not compare a duck to a human. I sure a chit hope you never buy a steak or a chicken in a grocery store, cause I am pretty damn sure most of those critters have it far worse than 90% of these ducks. Are their abuses? Without a doubt, but that does not mean all of the production is inhumane. BTW, this article is pretty good, and certainly slanted towards a point of view, but like they air chill the ducks. I buy next to nothing at Whole Foods, but they do have air chilled chicken, and yes it makes a difference. http://www.seriouseats.com/2010/12/the-physiology-of-foie-why-foie-gras-is-not-u.html
PromoTheRobot Posted December 22, 2012 Posted December 22, 2012 (edited) #2 iron shot out of a 10 gauge. They never know what hit em. I have seen videos where they are force feeding ducks. I will enlarge my liver the old fashioned way. :beer: I've seen a video of farm raised foi gras ducks and it didn't look to me like they hated getting fed. They just dealt with it. The rest of the day they got to roam free unlike most factory farm birds. But I agree, you can't boycott foi gras and veal while still eating eggs and pork chops. Jboyst excluded of course, most farm animals are abused terribly. As for $300 ham, Chef is probably referring to the Iberian varieties from Spain. Aren't many made from wild boar? Some of the higher end Wegman's stores carry it at $90 to $120 a pound. PTR Edited December 22, 2012 by PromoTheRobot
Beerball Posted December 22, 2012 Posted December 22, 2012 WTF can someone do to ham to make it worth $300/pound? It's !@#$ing ham! You're a year late Doc. Ham was the 2011 discussion, move on to duck liver.
Nanker Posted December 22, 2012 Posted December 22, 2012 BTW, this article is pretty good, and certainly slanted towards a point of view, but like they air chill the ducks. I buy next to nothing at Whole Foods, but they do have air chilled chicken, and yes it makes a difference. http://www.seriousea...s-is-not-u.html Sweet Jesus plenzmd1, I've been on that site since 6:35 this morning - thanks to you. Holy Shikes, don't know how I missed that center of drool-inducing recipes and articles. Thank you for the holiday gift!
Doc Posted December 23, 2012 Posted December 23, 2012 You're a year late Doc. Ham was the 2011 discussion, move on to duck liver. No thanks.
Chef Jim Posted December 23, 2012 Author Posted December 23, 2012 Veal and duck/goose liver are the two foods I will not eat due to the conditions needed to make either of those appear on my plate. Jim, is there a way to get "humane" fois gras? Yes there is a way to get humane foie gras but you still have to chop their heads off. I've seen a video of farm raised foi gras ducks and it didn't look to me like they hated getting fed. They just dealt with it. The rest of the day they got to roam free unlike most factory farm birds. But I agree, you can't boycott foi gras and veal while still eating eggs and pork chops. Jboyst excluded of course, most farm animals are abused terribly. As for $300 ham, Chef is probably referring to the Iberian varieties from Spain. Aren't many made from wild boar? Some of the higher end Wegman's stores carry it at $90 to $120 a pound. PTR There are different "levels" of the ham. There Iberico which is from a specific black hoofed wild pig. The most expensive if the Iberico de bellota which feed almost exclusively on acorns.
Beerball Posted December 23, 2012 Posted December 23, 2012 There are different "levels" of the ham. There Iberico which is from a specific black hoofed wild pig. The most expensive if the Iberico de bellota which feed almost exclusively on acorns. That's nutty!
Chef Jim Posted December 23, 2012 Author Posted December 23, 2012 I like chicken livers. I make a great chicken liver mousse.
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