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foie gras project, 2

post #1 of 16
Thread Starter 
Hi, if some of you rememberd, i posted a topic on foie gras which im writing a report about. things are coming along and in about two weeks im off to a foie gras farm in the south of france where a relatives stays and said would bring me along too.

The thing is, i need ideas on what questions i should be asking the producers. this is what ive gotten so far, any other ideas besides these though? Thanks alot for any help, sorry if this is in the wrong forum.

What is foie gras (In your definition)?
What is your task in the production of foie gras?
How is it made?
Why do you do so? (Why was this chosen as a profession?)
What do you feel when you feed the birds?
How is your micro world* effected because of your profession?
Why do you think it is banned in certain countries?
What is considered ‘good’ and ‘bad’ foie gras, in ethical and quality reasons (perhaps bad production techniques?)
Who are the main buyers of foie gras and where is it purchased? (Kinds of restaurants, countries, etc)
Do you personally enjoy foie gras itself?
Do you feel foie gras is a symbol for wealth in society or any such ideas along this line?

*Your micro world is the world that effects you directly, such an example is your family, close friends, and of course your job. Laurent Manrique’s micro world would have been greatly effected in the video tapes of his family from anti-foie gras activists.
post #2 of 16
I'm not sure about anybody else, but the question "What do you feel when you feed the birds?" is slightly leading. If they answer "nothing" or "It's a part of my job", it's easy to misconstrue and twist them as heartless and cruel people, etc. I wonder if farmers are asked how they feel when they rip fruit from the branches of a tree or thresh grain or take their livestock to the slaughterhouse.

Also, I'm wondering about your micro world question (it's affected). What sort of answers are you expecting from asking that? Are you expecting negative consequences to their lives as a result of making foie gras (such as the example you live with regards to Laurent Manrique?), divorces, happier children, or something else? In retrospect, I guess another such answer to that question is "it's given my children/friends a new perspective about how food gets to their dinner table", is that an acceptable answer?

I'm not trying to slam anybody's questions here, but I felt that the wording of those two questions were not worded as well as they could be.
"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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"If it's chicken, chicken a la king. If it's fish, fish a la king. If it's turkey, fish a la king." -Bender
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post #3 of 16
What you're really trying to write about, if I'm correct, is the controversy involving the farming and production of Foie, not really about the food itself. That topic may be more relative on a political forum. I think it would be great, for you, to find more out about the food itself. What a great opportunity to go to a farm and see it from start to finish. I have been to one, not in the south of france mind you, and I was very surprised at the love and care taken towards the animals. You won't walk in to a texas chainsaw massacre atmosphere, unless you intentionally sought one out :lips: .
I would love to see your report when finished. I'm not pushing you one way or the other. I think my views are obvious, me being a chef (maybe not). I do feel if you go in with an open mind you will learn a lot. The only other question that I think you should ask would be "Can I try some?". Good luck and don't squander your time in France away causing controversy, catch a play and eat well. There's plenty of time for controversy, it's all about balance. :lol:
" Never fry bacon naked!"

-Powers
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" Never fry bacon naked!"

-Powers
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post #4 of 16

foie gras

you really need to understand how to write research questions if you are going to find out anything of value, sorry!!!
post #5 of 16

well

What you must understand is that foie gras is so entrenched in the French food and culture that what you are looking for you are not going to get.

Also foie gras is protected by french law, its a way of life since roman times, so I do not know what you are fishing for.

Foie gras facts:
ChefsWorld - Forum - Foie Gras Facts

Go to France, embrace the culture and food and decide later.

ChefsWorld
post #6 of 16
I just love Foie Gras, period :D
post #7 of 16
Am trying to put together a dish and need some help...need to incorporate
two things into one dish.....raw beef and foie gras.....yesterday, I trimmed down a whole prime ribeye until I was left with the eye......feathered it open
with a knife until I had three rectangles about an inch thick....perfect, nicely
marbled......I seasoned with a little blended peppercorns freshly ground, sea salt, and a spritz of cognac......then I ran a lobe of foie through a tam and blocked it out over the beef....then patted down...then rolled up and froze... what I need is something that can be left in the freezer and sliced to order.....so I thought of incorporating beef carpaccio and foie gras.....after
I froze it solid....you can imagine what happened when I tried to slice it.....no go....at that temp the foie just didn't hold up....and because of the fat content....crumbled......last night....I repeated the process and incorporated a stiff panada of white bread and cream into the foie....still not quite cutting it....anyone have a suggestion or any ideas on how I can make the foie the right consistency to slice while inside the frozen beef....Will be sliced on slicer
very thin......thanks in advance
post #8 of 16
Prepare a torchon with the foie first
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #9 of 16
Foie Gras is served at my restaurant daily as an appetizer.
I know that there is controvery about the food and how it is made blah blah, but honestly, like somebody previous posted, I really can not see any difference in suspending the bird in the air and feeding it, or taking a chicken or a pig, cow, etc, to the slaughter house for execution.
This is just my opinion however, and I will reserve judgement.
post #10 of 16
Cape Chef,
Torchon doesn't work either....still crumbles and won't stay intact.
I guess its the nature of the foie being fat....to give you an idea...it
crumbles like butter would when shaving it frozen....just figured someone
had done this before....Ice cream is going through my head right now.....
whats the name of the product used to keep ice creams and sorbets from
becoming to hard....please don't say sugar.....May have to give this one up
and do the carpaccio with a thin slice of torchon on top....just wanted something that would stay frozen until use....as I won't move a tremendous amount of this dish....Come on "Cape".....you've got to have run into this
before......Anyone out there......I just didn't want to introduce chemicals...
thanks......
post #11 of 16
make torchon....stop....:) no need to go any further.
cooking with all your senses.....
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cooking with all your senses.....
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post #12 of 16
Is the making of foie any worse than raising battery hens? Boiling lobsters alive? There's a multitude of controversial subjects along the same lines - take for an extreme example the consumption of still beating cobras hearts. I think the birds get a better deal.

It is indeed all very relative.

But I digress from the thread - will get off my soapbox now. I hope you get to see how well the birds actually are cared for, and get the (informed) answers you are looking for.
 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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 Don't handicap your children by making their lives easy.
Robert A. Heinlein

 
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post #13 of 16
Sometimes things are just not meant to be. :)

You can't make an oil painting with watercolors.
post #14 of 16
Thanks Shroom and Kuan.....square peg, round hole.....Shroom, like torchon,
but, love a slab pan seared. Will probably go with a tiny buttermilk biscuit seasoned with a little fresh thyme, seared foie gras, sorghum syrup.....kinda the upscale redneck type of cuisine.....sorghum syrup goes great with foie.....used to make it on a fresh corn cake......back to the basics....thanks much......
post #15 of 16
interesting combo....never thought of sorghum and foie.
personally I like it searred, served with wilted bitter greens and berry/fruit....
YUMMMMY.
Though torchon is pretty darn great too.
Umteen years ago John Besh had foie three ways each with accompaniments...it was a beautiful thing.
cooking with all your senses.....
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cooking with all your senses.....
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post #16 of 16
Thread Starter 
ANYWAY, if anyone cares... i finsihed my essay, so yeah. :D
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