Ephemeral Foie Gras Fortunately Fine?(redux)
Apr 7th, 2004, 10:02 AM
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Ephemeral Foie Gras Fortunately Fine?(redux)
I attempted to post this yesterday but it disappeared almost immediately (even clicked on my name--to no avail). Second time's a charm...
(Warning: this is part two of a thread. The original is entitled, "Frantically Fretting over Fetid Foie Gras from France..." Also, this thread contains rather vivid descriptions of the consumption of comestibles and may not be appropriate for the very-nearly hungry).
Yikes! Had I waited until this morning to make my decision I might have gone the other direction (due to all of the responses from over the weekend prompting me to throw the tin away). As it stands, however, well...suffice it to say, I'm still standing. Here (in painstaking detail) is what happened:
In anticipation of a positive outcome I refrigerated the tin just enough to give its delectable (hopefully) contents a slight "chill". Since the tin is of the heavy-rectangular variety I knew the automatic can opener would be no match for its French "anti-modern gadget" construction. Remembering "Occams Razor" I selected the simple (but effective) can-opener from my Swiss-Army Knife, positioned it just so, and punctured the tin.
My nostrils flared as they searched the surrounding air for any overt, offensive odor. It wasn't but a moment later that they encountered one and, in their haste to be rid of it, expelled the air and attempted to attach themselves to the septum. "Oh my God" I thought to myself, "it smells like rotten dog."
It was then that I noticed "Moussaka", our rotten white Labrador, sitting at my feet. He had just been swimming in the pond, had somehow gotten into the house wet, and was busy smelling up the kitchen. After putting Moussaka back outside I resumed my quest for anything malodorous in the vicinity of the tin: So far, so good.
Slowly and laboriously, I began cutting around the "top" of the tin. Once completed, I carefully lifted off the heavily serrated weapon that had formerly been the lid, and threw it towards the trashcan: I missed and it stuck in the wall at an angle, like a poorly made shuriken.
Once again I put my nose to work in close proximity to the open top of the tin. The faint, divine bouquet of prepared "foie" wafted up to greet it. Carefully, I overturned the tin onto a slender glass plate and coaxed the pale-beige morsel from its home. Next I oh-so-carefully sliced an 1/8 of an inch off one end of the delicacy and marveled at its perfect, pale-pink center and dense, smooth-as-butter texture.
Now came the moment of truth. Grabbing a lightly toasted piece of fresh, French bread, I gently spread the firm but velvety foie gras onto the bread. I then raised the bread to my mouth and took my first tentative bite. (Insert the song, "Heaven...I?m in heaven again..." here.)
The foie gras was perfect. We have enjoyed it for three nights now and are planning to lightly saute? the remainder this evening, drizzle Sauterne syrup over it and eat it with warmed figs. Wish you were here.
Thanks to all for your help and advice. I also appreciated the positive comments on the thread title (especially from such auspicious posters!) as it was fun to play with.
Apr 7th, 2004, 01:56 PM
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Strive:
Thanks for reposting. I had begun to read this yesterday, got sidetracked, and when I returned it was gone. Very Strange.
Some may argue this is not travel related; however, I would posit that it is beneficial to anyone who returns to the states with tinned food.
You're luck you didn't end up in hospital. But you're also lucky you got to enjoy the fruits of your labor.
Well told.
Dr. AL
Thanks for reposting. I had begun to read this yesterday, got sidetracked, and when I returned it was gone. Very Strange.
Some may argue this is not travel related; however, I would posit that it is beneficial to anyone who returns to the states with tinned food.
You're luck you didn't end up in hospital. But you're also lucky you got to enjoy the fruits of your labor.
Well told.
Dr. AL
Apr 9th, 2004, 11:59 AM
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Annabelle2,
I doubt Strive would mind me butting in to tell you that you are close. A shuriken is a a throwing weapon associated with martial arts. Also called a "throwing star" shurikens are small flat and generally circular with pointed and/or serrated edges (imagine a small circular-saw blade augmented). They are often actually "star-shaped" hence the nickname.
Al
I doubt Strive would mind me butting in to tell you that you are close. A shuriken is a a throwing weapon associated with martial arts. Also called a "throwing star" shurikens are small flat and generally circular with pointed and/or serrated edges (imagine a small circular-saw blade augmented). They are often actually "star-shaped" hence the nickname.
Al
Apr 10th, 2004, 10:53 AM
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If anyone is interested, "shuriken" is a throwing weapon star shaped as Al_Lacarte described but sometimes just like a small knife. Shu(hand), Ri(back), Ken (sword) = a weapon small enough to hide in a hand. The important mention on this weapon is it was one of the main weapons used by ninja!
I wonder how Strive, a foie-gras-loving gourmet lady got to know the word? Is this Japanese word in your dictionary?
I wonder how Strive, a foie-gras-loving gourmet lady got to know the word? Is this Japanese word in your dictionary?
Dec 29th, 2004, 04:30 PM
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I have been hoarding my can of Foie Gras w/truffles that I brought back from Paris for the most part of a year.
I've been contemplating when the best time to open it is - considering that I am of relatively modest means and this was the most I've ever spent on a can of anything - the anticipation might almost be as good as the actual eating, I think.
Reading this thread again prompts me to consider New Year's Eve. I also found a bottle of 1993 J. Shram that I forgot I had that needs to be opened before it starts to turn. I think the two together might be nice.
I've been contemplating when the best time to open it is - considering that I am of relatively modest means and this was the most I've ever spent on a can of anything - the anticipation might almost be as good as the actual eating, I think.
Reading this thread again prompts me to consider New Year's Eve. I also found a bottle of 1993 J. Shram that I forgot I had that needs to be opened before it starts to turn. I think the two together might be nice.
Dec 30th, 2004, 06:54 AM
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In April I was traveling and missed this thread the first time around. Great story telling, Strive, and glad to hear that all worked out with the fabulously fine foie gras.
After reading your account, I've officially decided to start with foie gras when my DH takes me to dinner tonight. Your story got my mouth watering for it.
After reading your account, I've officially decided to start with foie gras when my DH takes me to dinner tonight. Your story got my mouth watering for it.
Dec 30th, 2004, 07:12 AM
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Hi to all Fellow Foie Fras Fanatics!
Can anyone give advice as to the best way to saute foie gras? Or do most prefer it without sauteeing?
Also, what kind of taste do truffles lend to the foie gras?
Another Fodorite recommended spreading a bit of walnut-fig preserve on top.
Assistance for a Foie-Gras-Beginner is greatly appreciated!
Can anyone give advice as to the best way to saute foie gras? Or do most prefer it without sauteeing?
Also, what kind of taste do truffles lend to the foie gras?
Another Fodorite recommended spreading a bit of walnut-fig preserve on top.
Assistance for a Foie-Gras-Beginner is greatly appreciated!
Dec 30th, 2004, 07:22 AM
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Betty, a friend of ours is a Belgian Michelin awarded chef and he taught my hubby how to make foie gras a couple of years ago. Unfortunately, hubby doesn't make it at home, though. 
The most unique addition we've had with foie gras is very thin slices of mango. Believe it or not, the combination of the mango and foie gras is fabulous!
The most unique addition we've had with foie gras is very thin slices of mango. Believe it or not, the combination of the mango and foie gras is fabulous!
