ack! the price of foie gras
Rodney Myrvaagnes wrote:
>
> On Wed, 04 Aug 2004 12:03:08 -0400, Kate Connally >
> wrote:
>
> >Rodney,
> >I just called Hudson Valley Foie Gras to see
> >about stopping there and picking some up on my
> >way to VT. I about fell off my chair when I asked
> >the price. Now, I was expecting it to be expensive,
> >but I guess what I consider expensive is a lot less
> >expensive that foie gras. $65/lobe, yikes!, which equals
> >about 1 1/2 lb. (according to Dottie, my source at
> >the farm). I wonder if I can make that rhubarb
> >recipe with plain old duck liver. :-(
> >
> No. Not the same at all. It is an extravagance for special occasions.
I'm not sure I've ever had an occasion *that* special!
Maybe some day in the future when they decide for some
magical reason to give me a 50% raise. Now that would
be a *special* occasion. I might even spring for enough
for someone else to have some, too! ;-)
> Also, the recipe calls for Grade A for a reason. They said to cook it
> whole without trimming.
Well, you could trim it and cook it differently but still
use the rhubarb sauce. I thought the combination of
flavors would be really great.
> Grade B has a few veins and membranes you need to cut out, which
> doesn't matter if you are making a pate, although the grade A saves
> some work anyway.
>
> If you serve that recipe to people who have never tasted foie gras,
> the look in their faces will be worth the $65.
What? Serve it to other people? Surely you jest?
If I pay that much I'm gonna eat it all myself! Sheesh!
> However, you can easily make that liver go for 20 or 25 hors d'oeuvres
> if you want to be a little 'frugal.' Or you can put little slices on
> top of cooked meat, as in 'Tournedos Rossini' and the like.
That all sounds kinda boring to me after seeing the rhubarb
recipe. How ya gonna keep 'em down on the farm after they've
had rhubarb puree (rhymes with Paree).
> Of course,
> that is supposed to have a slice of truffle also, but it will be fine
> without.
There ya go with those fungus again. Why do all you guys
want to ruin good stuff by putting fungus in, on, and
around it? Sheesh! Pas de truffes! ;-)
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?
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