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. :-(

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?

"Kate Connally" > wrote in message
...
> 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. :-(
>
> Kate
>
> --

Here's some perspective. A lobe of goose foie gras, about 1.8 lb, costs $180
at Dean & Deluca. SOunds like you are getting a bargain.


--
Peter Aitken

Remove the crap from my email address before using.

"Kate Connally" > wrote in message
...
> 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. :-(
>
> Kate
>
> --

Here's some perspective. A lobe of goose foie gras, about 1.8 lb, costs $180
at Dean & Deluca. SOunds like you are getting a bargain.


--
Peter Aitken

Remove the crap from my email address before using.

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.
Also, the recipe calls for Grade A for a reason. They said to cook it
whole without trimming.

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.

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. Of course,
that is supposed to have a slice of truffle also, but it will be fine
without.



Rodney Myrvaagnes J36 Gjo/a


"We have achieved the inversion of the single note."
__ Peter Ustinov as Karlheinz Stckhausen

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.
Also, the recipe calls for Grade A for a reason. They said to cook it
whole without trimming.

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.

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. Of course,
that is supposed to have a slice of truffle also, but it will be fine
without.



Rodney Myrvaagnes J36 Gjo/a


"We have achieved the inversion of the single note."
__ Peter Ustinov as Karlheinz Stckhausen

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. :-(
>
I dunno... you have to really like it and approve of the
practices to go for foie gras. I'm surprised the milk fed
veal people don't take this one on... at least for growers
in the US.

Hudson Valley only says it's "a special feeding process" and
doesn't go into detail, so we know PETA wouldn't approve.


sf
Practice safe eating - always use condiments

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. :-(
>
I dunno... you have to really like it and approve of the
practices to go for foie gras. I'm surprised the milk fed
veal people don't take this one on... at least for growers
in the US.

Hudson Valley only says it's "a special feeding process" and
doesn't go into detail, so we know PETA wouldn't approve.


sf
Practice safe eating - always use condiments

On Wed, 04 Aug 2004 16:27:33 GMT, "Peter Aitken"
> wrote:

> Here's some perspective. A lobe of goose foie gras, about 1.8 lb, costs $180
> at Dean & Deluca. SOunds like you are getting a bargain.

It's duck liver, so maybe that's why.

sf
Practice safe eating - always use condiments

On Wed, 04 Aug 2004 16:27:33 GMT, "Peter Aitken"
> wrote:

> Here's some perspective. A lobe of goose foie gras, about 1.8 lb, costs $180
> at Dean & Deluca. SOunds like you are getting a bargain.

It's duck liver, so maybe that's why.

sf
Practice safe eating - always use condiments

On Thu, 05 Aug 2004 00:57:17 GMT, sf > 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. :-(
>>
>I dunno... you have to really like it and approve of the
>practices to go for foie gras. I'm surprised the milk fed
>veal people don't take this one on... at least for growers
>in the US.
>
>Hudson Valley only says it's "a special feeding process" and
>doesn't go into detail, so we know PETA wouldn't approve.
>
It isn't entirely secret. The grade A livers come from birds that
never get upset. What gets them upset, apparently, is a different
person feeding them. They fixate on the first one ("Mom") and get in a
snit if someone else shows up. So if the usual person gets sick, grade
B livers result.

This is a problem for the (mostly migrant Mexican) labor, who can't
take a day off for a month straight.

Anyone who ever eats supermarket chicken, or feed-lot beef, should
have no animal treatment objections.

Geese are another thing. A scene in the Czech movie "Closely Watched
Trains" shows a peasant grandmother in her kitchen presiding over a
meeting of resisters (WW 2). In a different place she would be
knitting to keep her hands busy, but here she is force feeding a
goose, massaging food down its neck.

A duck isn't built that way.





Rodney Myrvaagnes J36 Gjo/a


"We have achieved the inversion of the single note."
__ Peter Ustinov as Karlheinz Stckhausen

On Thu, 05 Aug 2004 00:15:41 -0400, Rodney Myrvaagnes
> wrote:

> It isn't entirely secret. The grade A livers come from birds that
> never get upset. What gets them upset, apparently, is a different
> person feeding them. They fixate on the first one ("Mom") and get in a
> snit if someone else shows up. So if the usual person gets sick, grade
> B livers result.
>
> This is a problem for the (mostly migrant Mexican) labor, who can't
> take a day off for a month straight.
>
> Anyone who ever eats supermarket chicken, or feed-lot beef, should
> have no animal treatment objections.

Are you saying that duck foie gras isn't 'made' the same way
as goose foie gras? If so, how do is it done and why is it
called foie gras?
>
> Geese are another thing. A scene in the Czech movie "Closely Watched
> Trains" shows a peasant grandmother in her kitchen presiding over a
> meeting of resisters (WW 2). In a different place she would be
> knitting to keep her hands busy, but here she is force feeding a
> goose, massaging food down its neck.
>
> A duck isn't built that way.

?

You really believe that?

sf
Practice safe eating - always use condiments

On Thu, 05 Aug 2004 00:15:41 -0400, Rodney Myrvaagnes
> wrote:

> It isn't entirely secret. The grade A livers come from birds that
> never get upset. What gets them upset, apparently, is a different
> person feeding them. They fixate on the first one ("Mom") and get in a
> snit if someone else shows up. So if the usual person gets sick, grade
> B livers result.
>
> This is a problem for the (mostly migrant Mexican) labor, who can't
> take a day off for a month straight.
>
> Anyone who ever eats supermarket chicken, or feed-lot beef, should
> have no animal treatment objections.

Are you saying that duck foie gras isn't 'made' the same way
as goose foie gras? If so, how do is it done and why is it
called foie gras?
>
> Geese are another thing. A scene in the Czech movie "Closely Watched
> Trains" shows a peasant grandmother in her kitchen presiding over a
> meeting of resisters (WW 2). In a different place she would be
> knitting to keep her hands busy, but here she is force feeding a
> goose, massaging food down its neck.
>
> A duck isn't built that way.

?

You really believe that?

sf
Practice safe eating - always use condiments

On Thu, 05 Aug 2004 06:49:31 GMT, sf > wrote:

>On Thu, 05 Aug 2004 00:15:41 -0400, Rodney Myrvaagnes
> wrote:
>
>> It isn't entirely secret. The grade A livers come from birds that
>> never get upset. What gets them upset, apparently, is a different
>> person feeding them. They fixate on the first one ("Mom") and get in a
>> snit if someone else shows up. So if the usual person gets sick, grade
>> B livers result.
>>
>> This is a problem for the (mostly migrant Mexican) labor, who can't
>> take a day off for a month straight.
>>
>> Anyone who ever eats supermarket chicken, or feed-lot beef, should
>> have no animal treatment objections.
>
>Are you saying that duck foie gras isn't 'made' the same way
>as goose foie gras? If so, how do is it done and why is it
>called foie gras?
>>
>> Geese are another thing. A scene in the Czech movie "Closely Watched
>> Trains" shows a peasant grandmother in her kitchen presiding over a
>> meeting of resisters (WW 2). In a different place she would be
>> knitting to keep her hands busy, but here she is force feeding a
>> goose, massaging food down its neck.
>>
>> A duck isn't built that way.
>
>?
>
>You really believe that?
>
Just look at a goose and a duck. One has a long neck, the other
doesn't. I see many close up whenever I am aboard our boat at the
marina.

They both get a lot of food jammed into them, but I don't see how you
could massage it down the duck the way you can with the long neck of a
goose.

They both come for the feeding, however nasty it seems to us.

I am all for humane animal husbandry. I avoid supermarket chicken,
factory pork, and grain-finished beef, all of which involve far more
cruelty than foie gras.






Rodney Myrvaagnes J36 Gjo/a


Does one child rape really change Strom Thurmond's lifetime record?
For better or worse?

Peter Aitken wrote:
>
> "Kate Connally" > wrote in message
> ...
> > 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. :-(
> >
> > Kate
> >
> > --
>
> Here's some perspective. A lobe of goose foie gras, about 1.8 lb, costs $180
> at Dean & Deluca. SOunds like you are getting a bargain.

Yeah, it's a bargain for Donald Trump. Not on my
salary. :-)

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?

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?

Rodney Myrvaagnes wrote:
>
> On Thu, 05 Aug 2004 06:49:31 GMT, sf > wrote:
>
> >On Thu, 05 Aug 2004 00:15:41 -0400, Rodney Myrvaagnes
> > wrote:
> >
> >> It isn't entirely secret. The grade A livers come from birds that
> >> never get upset. What gets them upset, apparently, is a different
> >> person feeding them. They fixate on the first one ("Mom") and get in a
> >> snit if someone else shows up. So if the usual person gets sick, grade
> >> B livers result.
> >>
> >> This is a problem for the (mostly migrant Mexican) labor, who can't
> >> take a day off for a month straight.
> >>
> >> Anyone who ever eats supermarket chicken, or feed-lot beef, should
> >> have no animal treatment objections.
> >
> >Are you saying that duck foie gras isn't 'made' the same way
> >as goose foie gras? If so, how do is it done and why is it
> >called foie gras?
> >>
> >> Geese are another thing. A scene in the Czech movie "Closely Watched
> >> Trains" shows a peasant grandmother in her kitchen presiding over a
> >> meeting of resisters (WW 2). In a different place she would be
> >> knitting to keep her hands busy, but here she is force feeding a
> >> goose, massaging food down its neck.
> >>
> >> A duck isn't built that way.
> >
> >?
> >
> >You really believe that?
> >
> Just look at a goose and a duck. One has a long neck, the other
> doesn't.

Uh, ever seen a Pekin duck? They look a lot like a goose
to the untutored eye. They're necks are quite long. Although
in the case of Hudson Valley foie gras the ducks used are
relatively short-necked.

> I see many close up whenever I am aboard our boat at the
> marina.

I guess there aren't a lot of wild Pekin ducks out
there. ;-)

> They both get a lot of food jammed into them, but I don't see how you
> could massage it down the duck the way you can with the long neck of a
> goose.

Their necks aren't *that* short. They're longer
than a cat's neck and I have many times had to massage
a pill down a cat's neck.

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?

Rodney Myrvaagnes wrote:
>
> On Thu, 05 Aug 2004 06:49:31 GMT, sf > wrote:
>
> >On Thu, 05 Aug 2004 00:15:41 -0400, Rodney Myrvaagnes
> > wrote:
> >
> >> It isn't entirely secret. The grade A livers come from birds that
> >> never get upset. What gets them upset, apparently, is a different
> >> person feeding them. They fixate on the first one ("Mom") and get in a
> >> snit if someone else shows up. So if the usual person gets sick, grade
> >> B livers result.
> >>
> >> This is a problem for the (mostly migrant Mexican) labor, who can't
> >> take a day off for a month straight.
> >>
> >> Anyone who ever eats supermarket chicken, or feed-lot beef, should
> >> have no animal treatment objections.
> >
> >Are you saying that duck foie gras isn't 'made' the same way
> >as goose foie gras? If so, how do is it done and why is it
> >called foie gras?
> >>
> >> Geese are another thing. A scene in the Czech movie "Closely Watched
> >> Trains" shows a peasant grandmother in her kitchen presiding over a
> >> meeting of resisters (WW 2). In a different place she would be
> >> knitting to keep her hands busy, but here she is force feeding a
> >> goose, massaging food down its neck.
> >>
> >> A duck isn't built that way.
> >
> >?
> >
> >You really believe that?
> >
> Just look at a goose and a duck. One has a long neck, the other
> doesn't.

Uh, ever seen a Pekin duck? They look a lot like a goose
to the untutored eye. They're necks are quite long. Although
in the case of Hudson Valley foie gras the ducks used are
relatively short-necked.

> I see many close up whenever I am aboard our boat at the
> marina.

I guess there aren't a lot of wild Pekin ducks out
there. ;-)

> They both get a lot of food jammed into them, but I don't see how you
> could massage it down the duck the way you can with the long neck of a
> goose.

Their necks aren't *that* short. They're longer
than a cat's neck and I have many times had to massage
a pill down a cat's neck.

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?

A small deviened one (400gr / 1 lb) here in Paris can run you EUR 25
(USD 30) for cru (uncooked).


Kate Connally > wrote in message >...
> Rodney,
> I just called Hudson Valley Foie Gras to see
> about stopping there and picking some up on my
... $65/lobe, yikes!, which equals
> about 1 1/2 lb. (..(
>
> Kate

A small deviened one (400gr / 1 lb) here in Paris can run you EUR 25
(USD 30) for cru (uncooked).


Kate Connally > wrote in message >...
> Rodney,
> I just called Hudson Valley Foie Gras to see
> about stopping there and picking some up on my
... $65/lobe, yikes!, which equals
> about 1 1/2 lb. (..(
>
> Kate

A small deviened one (400gr / 1 lb) here in Paris can run you EUR 25
(USD 30) for cru (uncooked).


Kate Connally > wrote in message >...
> Rodney,
> I just called Hudson Valley Foie Gras to see
> about stopping there and picking some up on my
... $65/lobe, yikes!, which equals
> about 1 1/2 lb. (..(
>
> Kate

On Thu, 05 Aug 2004 14:36:54 -0400, Kate Connally >
wrote:

>> >You really believe that?
>> >
>> Just look at a goose and a duck. One has a long neck, the other
>> doesn't.
>
>Uh, ever seen a Pekin duck? They look a lot like a goose
>to the untutored eye. They're necks are quite long. Although
>in the case of Hudson Valley foie gras the ducks used are
>relatively short-necked.

That's right. They are mullards, mule hybrids of muscovy and
mallard--much smaller than Pekins.

>
>> I see many close up whenever I am aboard our boat at the
>> marina.
>
>I guess there aren't a lot of wild Pekin ducks out
>there. ;-)
>
>> They both get a lot of food jammed into them, but I don't see how you
>> could massage it down the duck the way you can with the long neck of a
>> goose.
>
>Their necks aren't *that* short. They're longer
>than a cat's neck and I have many times had to massage
>a pill down a cat's neck.
>
If you say so. I would like to watch sometime. :-)


Rodney Myrvaagnes Opionated old geezer

Faith-based economics: It's deja voodoo all over again

On Thu, 05 Aug 2004 14:36:54 -0400, Kate Connally >
wrote:

>> >You really believe that?
>> >
>> Just look at a goose and a duck. One has a long neck, the other
>> doesn't.
>
>Uh, ever seen a Pekin duck? They look a lot like a goose
>to the untutored eye. They're necks are quite long. Although
>in the case of Hudson Valley foie gras the ducks used are
>relatively short-necked.

That's right. They are mullards, mule hybrids of muscovy and
mallard--much smaller than Pekins.

>
>> I see many close up whenever I am aboard our boat at the
>> marina.
>
>I guess there aren't a lot of wild Pekin ducks out
>there. ;-)
>
>> They both get a lot of food jammed into them, but I don't see how you
>> could massage it down the duck the way you can with the long neck of a
>> goose.
>
>Their necks aren't *that* short. They're longer
>than a cat's neck and I have many times had to massage
>a pill down a cat's neck.
>
If you say so. I would like to watch sometime. :-)


Rodney Myrvaagnes Opionated old geezer

Faith-based economics: It's deja voodoo all over again

On 5 Aug 2004 15:29:19 -0700, (Ed) wrote:

>A small deviened one (400gr / 1 lb) here in Paris can run you EUR 25
>(USD 30) for cru (uncooked).
>
>
>Kate Connally > wrote in message >...
>> Rodney,
>> I just called Hudson Valley Foie Gras to see
>> about stopping there and picking some up on my
>.. $65/lobe, yikes!, which equals
>> about 1 1/2 lb. (..(
>>
>> Kate

There are frozen raw French ones at Chelsea Market for USD 35/lb.I
doubt they are deveined, however. I mentioned the Hudson Valley as
local produce.

Rodney Myrvaagnes Opionated old geezer

Faith-based economics: It's deja voodoo all over again

On 5 Aug 2004 15:29:19 -0700, (Ed) wrote:

>A small deviened one (400gr / 1 lb) here in Paris can run you EUR 25
>(USD 30) for cru (uncooked).
>
>
>Kate Connally > wrote in message >...
>> Rodney,
>> I just called Hudson Valley Foie Gras to see
>> about stopping there and picking some up on my
>.. $65/lobe, yikes!, which equals
>> about 1 1/2 lb. (..(
>>
>> Kate

There are frozen raw French ones at Chelsea Market for USD 35/lb.I
doubt they are deveined, however. I mentioned the Hudson Valley as
local produce.

Rodney Myrvaagnes Opionated old geezer

Faith-based economics: It's deja voodoo all over again