Cooking
- Dr. Vino Goes To The Geese
Some of you know that I have a spider-sense that tingles when writers mention foie gras, but this time Tyler at Dr. Vino made my job easy when he sent a link to his post about a visit to a French goose foie gras farm. He touches on the "unmentioned" problems...
- Comparing Duck Legs
Photo by Melissa Schneider. Having made batch after batch of duck confit in the last few months, I'm convinced that legs from foie gras ducks produce a superior product. However, that limits your purchasing options—there are only four foie...
- Here, Chickie, Chickie
My friend Chris sent me an ad for the E-Z Catch Harvester from Bright Coop. The movie ("Click here to watch the video") is the thing to watch, though you should refrain if you prefer to be in denial about food processing. It's possible the video looks...
- A Couple New Blogs
The food blog universe continues to grow at an alarming pace. Poor Cathy had to write up 72 entries for the latest IMBB, a new record and proof that there are lots of us out there writing about the food we love. Here are a couple I thought I'd mention. If...
- The Dilemma Of Foie Gras, Art Of Eating 68
Photo by Chris Holmes I thought I wouldn't write anything until after Christmas, but I'll make one quick post. Issue 68 of The Art of Eating is sort of out, and it has my piece about foie gras. I did a lot of research on this piece, and my...
Cooking
Pics from Sonoma Foie Gras
In response to a debate on eGullet, my friend Chris re-posted his pics from our visit to Sonoma Foie Gras. Here are the caveats I posted on eGullet.
- He owns the copyright on all these. No reproduction without his permission.
- He wanted me to point out that he spent the whole time in the gavage building close to retching. Not because of the gavage but because of the smell. Ducks stink. Michael Saunders has a fantastically visceral description of this in From Here You Can't See Paris. Most people adjust to this within twenty to thirty seconds. Not Chris, who seems to be particularly sensitive.
- These are all the photos, not even the subset he sent to the editor as choices. Quality varies, which is why he made up a subset for Ed in the first place (and I have a subset of those for myself--makes for an interesting screen saver).
- They're (primarily) in black and white deliberately. AoE prints B & W pictures, as some of you probably know. He points out that this makes them look like bootlegging pictures from Prohibition or something like that.
- The chickens are not associated with Sonoma Foie Gras. They're from a nearby facility.
- Gavage pics start on page 6 or 7.
- Dr. Vino Goes To The Geese
Some of you know that I have a spider-sense that tingles when writers mention foie gras, but this time Tyler at Dr. Vino made my job easy when he sent a link to his post about a visit to a French goose foie gras farm. He touches on the "unmentioned" problems...
- Comparing Duck Legs
Photo by Melissa Schneider. Having made batch after batch of duck confit in the last few months, I'm convinced that legs from foie gras ducks produce a superior product. However, that limits your purchasing options—there are only four foie...
- Here, Chickie, Chickie
My friend Chris sent me an ad for the E-Z Catch Harvester from Bright Coop. The movie ("Click here to watch the video") is the thing to watch, though you should refrain if you prefer to be in denial about food processing. It's possible the video looks...
- A Couple New Blogs
The food blog universe continues to grow at an alarming pace. Poor Cathy had to write up 72 entries for the latest IMBB, a new record and proof that there are lots of us out there writing about the food we love. Here are a couple I thought I'd mention. If...
- The Dilemma Of Foie Gras, Art Of Eating 68
Photo by Chris Holmes I thought I wouldn't write anything until after Christmas, but I'll make one quick post. Issue 68 of The Art of Eating is sort of out, and it has my piece about foie gras. I did a lot of research on this piece, and my...