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Post by allezcuisine on Mar 22, 2007 16:40:35 GMT -5
Honestly, I wouldn't really care to try sharks fin anyway. It does not seem appealing to me at all.
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Post by eiko on Mar 22, 2007 21:36:19 GMT -5
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Post by Arrianna on Mar 23, 2007 18:12:16 GMT -5
hmmmm... I was under the impression there were foie gras farms that were trying to garentee humane treatment. I would think that someone would try and give them their business as well. Perhaps the farms are already full of orders or perhaps, living in California, it's just not selling anyway.
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Post by eiko on Mar 23, 2007 19:40:55 GMT -5
Is there a humane way to create foie gras? The ducks/geese still have to overeat and ingest a lot of alcohol for their livers to be suitable for foie gras.
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Post by allezcuisine on Mar 23, 2007 22:44:02 GMT -5
I, for one, am surprised that he did this. Maybe he'll start a trend.
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Post by musicalchef on Apr 4, 2007 18:36:55 GMT -5
Yay, Puck!
I wouldn't eat foie gras. But if i had a duck or goose to cook, i'd try the liver. I guess it wouldn't be foie gras if it's just a normal duck liver, right? I wouldn't want to support force-feeding animals, even if it's done by hand.
But pass the caviar! I've never tried it and would like to. Truffles, too!
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Post by Arrianna on Apr 4, 2007 21:27:20 GMT -5
Is there a humane way to create foie gras? The ducks/geese still have to overeat and ingest a lot of alcohol for their livers to be suitable for foie gras. I tried to find the article on it but had no luck since most of my returns were initially in French. lol Basically there is some foie gras farmers in France (I think it was France) that are supporting the ban legislation in Europe because it doesn't actually ban the practice only certain inhumane parts of of the production which they don't believe in for moral reasons. Practices like cages to prevent movement and forced feeding. Evidently the ability to overeat and enlarge the liver is natural. On the farms that support the ban they keep them in pens or range them and hand feed them. According to the owners and those who have checked it out the geese come running to them to be feed even during the period when they plump the liver. The livers they produce are not as large as those using other methods but they don't care and the restaurants that buy their foie gras say the quality is much higher. Ah Hah! I found an article on it: The Holy Grail of foie gras?
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Post by eiko on Apr 5, 2007 19:10:21 GMT -5
Interesting article Arri. Thanks.
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