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 vania78 |
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Posts: 2267 (10/11/08 4:49 PM) |
I'm glad to hear it. I know that all destined-to-be-slaughtered animals are raised inhumanely, to some degree, but I find foie gras and veal production to
be especially cruel.
I don't eat anywhere that features fois gras on the menu. |
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SmokinCiggsAndWatchinCaptKangaroo |
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Posts: 555 (10/11/08 6:06 PM) |
I can't say I disagree with this decision.
I'm so mean I've never had a warning.
You have been banned for the following reason: No reason was specified. Date the ban will be lifted: Never |
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bovik |
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Posts: 8 (10/11/08 6:39 PM) |
lunabkat2 wrote:It might be cruel, but it is ever so tasty! |
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lunabkat2 |
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Posts: 6389 (10/12/08 12:04 AM) |
Tasty isn't enough to sell my soul for. All food animals live pretty shitty lives, but I have to take a stand against the treatment of veal cattle and
force fed goose. Its a small start, but I'll take it. I also don't eat African Lion.
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ManiacSteve |
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Posts: 2499 (10/13/08 7:28 AM)
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nu Ho wrote: Not to be too nitpicky, but they're not talking about pate, but foie gras -- un-pureed goose liver (which is usually served seared). 
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lunabkat2 |
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Posts: 6420 (10/13/08 10:25 AM) |
They still force feed a goose to get it, isn't the full name pate foie gras??
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Syrabarb |
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Posts: 4120 (10/13/08 10:40 AM) |
ManiacSteve wrote: What is Foie Gras?
The most well-known use for foie gras is the pâté de foie gras, a rich pâté containing at least 80% foie gras. In certain parts of France, truffles are added to the pâté, resulting in fois gras truffé. Foie gras is also an essential ingredient in Beef Wellington, and many other rich, fancy, complicated dishes. |
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ManiacSteve |
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Posts: 2502 (10/13/08 11:00 AM)
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lunabkat2 wrote:Pate is made with foie gras, foie gras can be served by itself. I assume that's what was on V&A's menu, otherwise the article would have said pate.
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lunabkat2 |
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Posts: 6429 (10/13/08 11:06 AM) |
Is fois gras made differently from pate fois gras, in that it isn't created by force feeding a goose?
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ManiacSteve |
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Posts: 2504 (10/13/08 11:09 AM)
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lunabkat2 wrote:Foie gras is one of the ingredients in pate foie gras. And yes, the liver is fattened up by supposedly force feeding a goose. Not the the goose wouldn't have a liver without the force feeding, it just wouldn't be as fat.
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lunabkat2 |
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Posts: 6431 (10/13/08 11:12 AM) |
So...then whether pate fois gras or fois gras the treatment of the goose is the same. You say "supposed", do you mean that geese aren't force
feed to get these extremely fatty livers?
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ManiacSteve |
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Posts: 2506 (10/13/08 11:18 AM)
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I've read that not all goose liver is produced by force feeding, but that technically (according to some French people), it's not considered "foie
gras" unless force feeding occurs.
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lunabkat2 |
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Posts: 6434 (10/13/08 11:20 AM) |
That's what I thought....sorry boys, no organ meats for me! Anyone got chocolate??
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MickeyMouse |
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Posts: 429 (10/13/08 1:19 PM) |
lunabkat2 wrote: Foie Gras is the whole liver basically sliced and seared. Pate de Foie Gras is obviously a pate made from Foie Gras. Not all Pate is made with Foie Gras though. |
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lunabkat2 |
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Posts: 6451 (10/13/08 3:05 PM) |
Nothing like a nice piece of fatty organ, slightly charred....mmmmmm, MM!
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BlackandTan |
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Posts: 20 (10/13/08 3:14 PM) |
If anyone thinks that our "food supply" is treated well before slaughter, let me pull you out of your fairy tale. The only well treated meal is the
cows in Japan that are used to produce Kobe beef.
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helenabear |
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Posts: 1150 (10/13/08 3:29 PM) |
BlackandTan wrote:Unless you know all the farmers in the US, I wouldn't make such a blanket statement. I do agree that it does occur, but not in every case in the US. I personally think the idea of eating foie gras to be repulsive. Organ meats are definitely NOT for me. Especially ultra fatty ones. Fatty things make me gag. So no issue here having that off the menu.
~Elaine
Torn apart by rage and fear... Hold on to what brought you here... Don't let it go... Never let go |
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lunabkat2 |
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Posts: 6455 (10/13/08 3:37 PM) |
If you read further back you will see we acknowledge that the "food supply" animals get the shaft. Veal, African Lion and fois gras declination are
just my small foot forward to try and have them treated better. I pay more money for free range chicken when I can, cut up my "Joe six pack" plastics
and recycle. I am not a moron, I "realize" being on the lower end of the food chain blows but I also realize that small things I do can make a
change. I choose to not eat or purchase things that go soooo over the line. If I had my way, everyone would raise their own meat.
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ManiacSteve |
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Posts: 2516 (10/13/08 3:50 PM)
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lunabkat2 wrote:Just curious -- does anyone buy six packs with the plastic thingys anymore? 
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lunabkat2 |
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Posts: 6458 (10/13/08 3:52 PM) |
I don't know about beer, but soda still comes with them if you are only buying six instead of 12 or 24. And they come on water bottles and juice bottles
too.
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Ad astra per aspera...
I once knew what fois gras is, but have forgotten. Could you kindly tell me what it is?
Foie
gras is the enlarged liver of a goose. The name, which literally means "fat liver" in French refers to a liver from a goose that has been fattened by
force feeding so that it becomes particularly large (the liver can weigh up to four pounds). It is very expensive, the texture is smooth as silk, the taste is
very rich, and animal rights activists go into fits whenever it is mentioned.
