Guest guest Posted February 27, 2005 Report Share Posted February 27, 2005 translated loosely - greasy liver :-) It really is the name of a french liver spread for bread, often made from goose liver. Very tasty - and greasy! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 1, 2005 Report Share Posted March 1, 2005 Sorry, Dave, but that is not the process for creating fois gras . These geese are not surgically altered in any way (besides, tying off the bile duct of any animal would not only be difficult and costly but it would kill them post haste). They are, however, force-fed daily with massive quantities of corn and grain mash with a funnel and stomach tube rammed down their gullet. This causes them to grossly overconsume and subsequently develop a true case of hepatic lipidosis (fatty liver syndrome). The technique, practiced for centuries exclusively for the deranged palates of the so-called-upper-classed gouty fops and kinky primadonnas of France, has now unfortunately passed to the bourgeoisie merchant class. I'd strongly suggest avoiding this environmentally-disasterous " delicacy " as it is extremely cruel to the geese. In addition, it creates a sick and artificial imbalance of Omega 6: Omega 3 fatty acid ratio, as well as god-knows-what-else in the way of liver toxins (The Aspergillus aflatoxin in all grain is the most dangerous poison in the world). On the other hand, good organic liver, from any naturally-raised (or wild), free-range animal is a delicious health food. The healthiest way to consume it is raw or rare, such as in a health blender drink. I like mine fried rare with onions and garlic. Will, in Minnesota Quote Link to comment Share on other sites More sharing options...
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