tag:blogger.com,1999:blog-4543389752792247888.post8441024096308462444..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: Whole Roasted Moulard Duck Foie Gras with Apples and Black TrufflesUnknownnoreply@blogger.comBlogger14125tag:blogger.com,1999:blog-4543389752792247888.post-70421854085744086842008-10-13T18:31:00.000-04:002008-10-13T18:31:00.000-04:00I really love your blog, I can tell you really enj...I really love your blog, I can tell you really enjoy cooking. As a lover of foie above all things, I couldn't resist the urge to give you a tiny tip for the next time you attempt foie.Next time try heating the pan a lot, and placing thick slices of the foie directly on the pan (no need to score, no need to render the fat-the foie IS fat). Leave on for no longer than 2 min on each side (5m on each side must have seriously diminished the amount of foie...it's too expensive to let it melt like that). Then slide direcly onto a plate. It should have a dark crust on the outside, and be deliciously and orgasmically smooth on the inside. You shouldn't have to chew fresh foie, it should melt in your mouth.<BR/><BR/>I've eaten foie in the US, and it's usually worse than in France because it's overcooked.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-51824660721032585462008-01-26T01:49:00.000-05:002008-01-26T01:49:00.000-05:00This is one dish that I wouldn't call ANYONE to he...This is one dish that I wouldn't call ANYONE to help me eat. :) I'd scarf it down all by myself. <BR/><BR/>Is that bad?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-53948772556898599662008-01-20T20:23:00.000-05:002008-01-20T20:23:00.000-05:00Those are Welsh onions, not true shallots.Those are Welsh onions, not true shallots.Unknownhttps://www.blogger.com/profile/17843912441609942175noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-70740748188630114382008-01-19T16:01:00.000-05:002008-01-19T16:01:00.000-05:00you know that drizzly beautiful foie fat? i am col...you know that drizzly beautiful foie fat? i am collecting ways to use it. pan-seared figs is a fav. also drizzled over mashed potatoes... <BR/><BR/>hola from Silver Spring, btw. :)May Tamhttps://www.blogger.com/profile/17712296384907682306noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-37349713531062584072007-12-21T15:08:00.000-05:002007-12-21T15:08:00.000-05:00Thanks for explanation the foie photos, Carol. I'...Thanks for explanation the foie photos, Carol. I'll know what to expect if I encounter it myself one day!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-26231584077548441472007-12-20T13:33:00.000-05:002007-12-20T13:33:00.000-05:00WOW! I'm very impressed by your ambitious underta...WOW! I'm very impressed by your ambitious undertaking to make all of Thomas Keller's TFL recipes. I got TFL and Bouchon for xmas last year and have been slowly venturing through them! Congrats on your Food Blog Awards win as well. And to top it all off, along with dc365, you're a fellow Washingtonian. Cheers!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-15497164806583954222007-12-20T08:33:00.000-05:002007-12-20T08:33:00.000-05:00Hm. Same city, same love of cooking and food, same...Hm. Same city, same love of cooking and food, same sense of humor...Why aren't we friends yet? Or maybe we are, DC being such a small town and all...Anyway, next time you have a fois gras only buffet (!) I will be dropping by.dc365https://www.blogger.com/profile/04700773645673708943noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-10779466708053712882007-12-19T23:07:00.000-05:002007-12-19T23:07:00.000-05:00I discovered your blog a couple of weeks ago and f...I discovered your blog a couple of weeks ago and find it fantastically useful. Great stuff. I'm a big fan of the book though my experience with it is far from exhaustive.<BR/><BR/>The challenge that has given me (by my wife) is that I can try out the recipes, but I have to serve them "family style". She gets wigged out by 'platings' at home---and admittedly so do most of our friends. Some might consider this blasphemy. <BR/><BR/>One of my favorites is the bass-parsnip-spinach-saffron-vanilla combination you did a few weeks ago. I've done that a number of different ways. Anyway, the fois gras sounds like a natural for this.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-22005560664146495552007-12-19T21:18:00.000-05:002007-12-19T21:18:00.000-05:00JoP -- I split the foie into its two lobes, one sm...JoP -- I split the foie into its two lobes, one small and one large. From the top, it looks like it's just one giant liver, but it's really two lobes. When I took it apart to devein it, some smaller pieces from the underside didn't really stay together, and during cooking, fell apart. I love when that happens, because they're nice little bite-size morsels for ME to enjoy. ;)Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-83939041597060795362007-12-19T18:26:00.000-05:002007-12-19T18:26:00.000-05:00I have a small piece of foie leftover from a stash...I have a small piece of foie leftover from a stash a friend brought back from France. I ate part of it cold on bread, the last morcel may now have to be cooked and served warm.<BR/><BR/>jop, I think foie is like fudge or more accurately ham, if you break in two then you have two pieces of foie, even if you call the whole thing foie gras too. However, what Carol's picture shows may translated from the french to be called "hunks of goodness."<BR/><BR/>...ok, wait, I had to look it up, and it turns out the French have a regulation, which defines the categories. Roughly translated:<BR/><BR/>1) "Foie gras entier": whole duck foie gras: preparations made up of a whole liver or one or more lobes of the liver, of goose or duck according to case, and a seasoning; <BR/>2) "Foie gras": duck foie gras: preparations made up of pieces of lobes of foie gras, goose or duck according to the case, smooshed together(agglomeres in the original french) and a seasoning; <BR/>3) "Bloc of goose foie gras": block of duck foie gras: preparations made up of foie gras, goose or duck according to case's, reconstituted and a seasoning.<BR/><BR/>It then goes onto other preparations.<BR/><BR/>Hope that helps.<BR/><BR/>Carol, thanks again for another great posting, I admire your discipline to delay the last cheese dish.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-1241590328970774632007-12-19T16:49:00.000-05:002007-12-19T16:49:00.000-05:00I've never eaten foie, and I've never seen it exce...I've never eaten foie, and I've never seen it except in FLAH photos. In your "after soaking" photo, there are two hunks of foie. Is it two foie, or 2 pieces of one foie? (Sorry for being so uninformed, but I don't know, so I'm asking. A liver has only one lobe, right?.... so....why are there two pieces?)<BR/><BR/>Glad the foie and your improv'ed relish were hits.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-11889437133551348822007-12-19T15:40:00.000-05:002007-12-19T15:40:00.000-05:00Katy -- and they always say that bacon is the gate...Katy -- and they always say that bacon is the gateway meat for vegetarians! Glad you liked your foie!<BR/><BR/>Tara -- the foie was $80, I think. Not too bad, actually.Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-38353926505853941942007-12-19T14:49:00.000-05:002007-12-19T14:49:00.000-05:00I LOVE foie gras, but have never prepared myself a...I LOVE foie gras, but have never prepared myself at home. If you don't mind me asking, how much did that amount of foie gras set you back? I'll bet it was outrageously expensive. I so wish I lived in your neighborhood. :-)Tara the Foodiehttps://www.blogger.com/profile/04670568285291932059noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-29080279793987882042007-12-19T14:34:00.000-05:002007-12-19T14:34:00.000-05:00I just tried foie gras for the first time this wee...I just tried foie gras for the first time this week (I am a terrible, awful, cheating vegetarian, but it was at a very fancy restaurant and I couldn't resist)! So now I can say difinitively that this sounds deliciously amazing.Katyhttps://www.blogger.com/profile/16060817143978022010noreply@blogger.com