Archived posting to the Leica Users Group, 2008/12/18
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Thanks Philippe, I've done it plenty of times. I was educated as a chef. I like it most when stuffed into a caille with some truffle. Or just raw with some coarse sea salt, or fried or whatever way, I like it. Cheers, Michiel Fokkema Philippe AMARD wrote: > Try to make your own - only temperature is a real issue - the rest is > basic cooking - just like developing film ;-) > And you get 5 to 150 times as much pleasure for the same value ... > Phx > > > Michiel Fokkema@wanadoo.nl wrote: > >> Foie gras, >> >> Still my favourite food. >> >> Thanks for showing, >> >> Michiel Fokkema >> >> 2008/12/18 Steve Unsworth <lug@steveunsworth.co.uk>: >> >> >>> I was in Castelnaudary last summer during the 'Fete du Cassuolet". >>> Highly >>> recommended. Not exactly cassoulet weather by the Canal du Midi, but >>> a very >>> enjoyable evening - with lots of rose at 2 Euros a glass drunk late >>> into the >>> night - and ok, if not spectacular, cassoulet. >>> >>> Steve >>> >>> >>> On 17/12/08 22:22, "Jerry Lehrer" <glehrer@san.rr.com> wrote: >>> >>> >>>> Phillippe, >>>> >>>> By saying "have 7 skins", do you mean that I must have a crust formed >>>> and folded under 6 times before the >>>> final crust is formed ?? Hmm, I've only done it two or three times, >>>> but I will try for more. >>>> >>>> Jerry >>>> >>>> >>>> Philippe AMARD wrote: >>>> >>>>> Thanks for commeting Aram >>>>> By the Appelation contr?l?e definition, we're here with a 'Bloc', i.e. >>>>> the liver hasn't been minced, is complete but the bitter parts. >>>>> Enjoy the cassoulet - remember you have to have 7 skins before you >>>>> can call it Cassoulet. >>>>> Thanks again >>>>> Philippe >>>>> >>>>> >>>>> Jerry Lehrer wrote: >>>>> >>>>> >>>>>> Philippe, >>>>>> >>>>>> Superb and mouth watering photos. >>>>>> >>>>>> However, I should clarify that what I see being made is PATE de Fois >>>>>> Gras. Fois Gras is merely the fattened liver >>>>>> of the goose. It is used to make the delicious pate. >>>>>> >>>>>> I try to make it every year for New Years Eve celebration. My >>>>>> daughters and my cats go insane when the dish is >>>>>> presented. >>>>>> >>>>>> This year I will make a Cassoulet instead >>>>>> >>>>>> I sincerely doubt if my cardiologist would approve of either dish. >>>>>> >>>>>> Jerry >>>>>> >>>>>> >>>>>> Philippe AMARD wrote: >>>>>> >>>>>> >>>>>>> As I know LRflexers and LUGgers alike enjoy cooking and sharing >>>>>>> recipes, this week's PAW might be of some interest for curious minds >>>>>>> and gourmets who have never seen Foie Gras being made, or made some >>>>>>> themselves. >>>>>>> The PAW is in fact a 10 snaps album, meant to mark a nice Saturday >>>>>>> afternoon spent with friends around Foie Gras, and to be found and >>>>>>> opened from here :. >>>>>>> http://gallery.leica-users.org/v/Phileica/PAW-2oo8/?g2_page=6 >>>>>>> >>>>>>> C&C welcome. >>>>>>> Secrets of the trade could also be shared if I get permission from >>>>>>> Eric, Alice and Marie whom I thank so much for their dedication to >>>>>>> my putting on weight. >>>>>>> Bien cordialement de Metz >>>>>>> Phx >>>>>>> >>> >>> >>> _______________________________________________ >>> Leica Users Group. >>> See http://leica-users.org/mailman/listinfo/lug for more information >>> >>> >>> >> >> >> _______________________________________________ >> Leica Users Group. >> See http://leica-users.org/mailman/listinfo/lug for more information >> >> >> > > _______________________________________________ > Leica Users Group. > See http://leica-users.org/mailman/listinfo/lug for more information > > > ------------------------------------------------------------------------ > > > No virus found in this incoming message. > Checked by AVG - http://www.avg.com > Version: 8.0.176 / Virus Database: 270.9.19/1855 - Release Date: > 12/18/2008 10:16 AM >