To be honest…foie gras is on the way out in America. People believe the web pages. Veal will be more difficult to eliminate if only for the reason we have more Italian decendates than French.
The foie gras producers try to stay under the radar. My own small hobby farm amounting to an ant hill could have been ruined by two PETA members. They released all of our animals "to be free" but forgot I had their Visa cards on record. They were part of our CSA program and did this during our annual picnic.
Referring to the French method is comical because the USDA requires that imported foie gras be canned. Fresh foie gras is much better and can ONLY be domestically produced.
Now if someone finds foie gras. Slice it about 1/2 to 3/4 inches thick. Carefully remove any blood spots w/ the point of a paring knife. Also remove any whiteish tissue (shouldn’t be much if any).
Cooking gets interesting. It needs to be at a high heat but because it is so high in fat the foie gras can burst into flames. I prefer it plain but my daughters like a sweet something on the side. Apricot, lingonberry or raspberry preserves are high on the list.
The first time I tried raw fish was on the deck of a ship. We sliced off tuna belly, dipped it in the sea and chowed down.
My Grandfather used to tell me that during the Depression you had to leave the rabbit’s head (including the ears) on the cleaned body yoou were selling so the buyer would know it wasn’t a cat.
Why is everyone against PETA? I am PROUD to be a Person who Eats Tasty Animals!
So…besides being a foie gras junkie, moose was one of the best things I have ever eaten, and I was brought up on buffallo. I have no idea where my mom got a freezer full of that in the 70s. Actually, I have no idea if what she marked BUFFALLO was really buffallo! It was maybe OTHER. I really like alligator meat, even though I feel a little more empathetic towards the alligator than I do to furry cows, oddly enough. I guess it keeps them from going extinct.
I draw the line at intentionally eating brains, eyeballs and insects.
Although I think I ate chocolate-covered bees as a child. It’s hard to know what I was being told I was eating vs. what I was really fed. Is that some form of child abuse? Oh, and I think I ate the tequila worm once…hazy memory of that night.
I ate a little brain that got mixed in with my carne asada, and it was really dry and gamey, like cow’s liver. Tongue has too soft of a consistency for me. Sweetbreads (from a South American place, whichever organ they use) were also dry and gamey, as were kidneys. Organ meats just have that unmistakable funk.
I prefer natural skin sausages, I’m not sure of the leap from there to chitlins, but I would eat them. I have eaten plenty of menudo, and pho that had "tripa" in it. I think tripe is intestine, isn’t it? Or is it stomach?
It’s interesting that we don’t eat carnivores…at least not mammalian carnivores. We do eat shark and alligator. I am a little superstitious about eating shark because of growing up around surfers. It was an unspoken detante, if you will.
Maybe I should start a little game on another thread…
Killing things and eating them is mean. We can try to be "humane", but the only really humane thing to do is to not kill and eat them.
We all have to make this decision for ourselves.
Life is hard, and I choose to eat foie gras.
I can say one thing…cows and chickens will never be on the endangered species list.
But I think this thread was supposed to be discussing the degustatory merits of these foods, rather than our politics…oops.
This is a simple fyi only link. Milwaukee has taken note of the Chicago foie gras ban and some restaurants plan on attracting our Windy City neighbors up here for their fix.
The article points out there are activists here that would love to ban the product in Milwaukee. V960, you have some educating work to do as they also mention only the French force-fed method of production.
well, you know you’re getting fresh meat.
This is not from a pet store. It was in Peru behind the restaurant. They serve them. Cooked of course. [:)]
Had Cheval Tartare (raw horsemeat) in Paris a few months ago, and it was pretty good. Nice and smokey.
I tend to think that it’s silly to object to eating certain animals, while devouring others without a second thought. That’s just my personal opinion. If the creature is about to become extinct, that’s different, but horses aren’t, last time I checked.
So I thought it was kind of goofy a few years ago when Rob Reiner got everybody riled up here in CA to pass a Proposition outlawing the consumption of horsemeat.
[:D]Menudo here is popular as a hangover cure and i know it invovles tripe and various spices.
My grandmother would fix brains and tongue at times that my grandfather a butcher would bring home.
I recall my dad talking about grandpa getting a hold of some polar bear meat when one of the polar bears at the Milwaukee Zoo died. They got occasionally some other meat that way too.Daddy said the animals that diied there like antelopes,zebra,etc.would be inspected and the meat shipped to prisions and other state institutions on ocassion.It was not an every day thing.
And yes geese are force feed in France for their livers.
I remember daddy saying he ate sheep and camel while in the desert during the war.He also had dog meat too.He was invited by a native american soldier to visit his family while in Oklahoma on leave.The guy mentioned to my dad about dog meat.Daddy said it didn’;t taste bad,and since he’d eaten camel and
swan,and other stuff,it was no surprise. I recall him saying there was a korean bbq place in Salt Lake City,Utah that served horse steaks that were very good.
I’m sure All-The -Mayor my dad could tell you.Grandma also made liver dumplings too.But I don’t know the answer.
Sundancer, they still sell it in the farmers’ markets in our area. This is a booth at the Fairgounds Market in Allentown PA, a different one than where I took the pictures yesterday. There are two varieties in the case – tongue souse in the front and what they call "Old Fashioned Souse" behind it.
ScreenBear, the two items on the far right are tripe.
My grandfather owned a rather large farm for upper East Tennessee. One of the staples was the pork. One of the interesting things he made with the hogs head, ears and snouts was souse meat.
For not other explanation, it was to me like a poor mans vinegar balogna. The ears and snout provided the gelatin.
I am not sure that I have ever seen souse meat for sale commercially and I have not had the cold concoction in probably 40 years.
I have provided a interesting link for those who might have an interest in the fine art of raising hogs, slaughtering them, butchering them and the events that surroud that early winter event.
Paul E. Smith
No, although my stepfather used to sometimes use them when he made souse. He always used pigs’ feet but sometimes added strips of cooked pork tongue in the pan.
The veal and lamb patties are usually in the main case. That section in the picture is where they usually have the scrapple but must have been sold out already.
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