foie gras. :hehe:
We’re still three weeks away from polling day. What madness will they be promising by then?
foie gras. :hehe:
We’re still three weeks away from polling day. What madness will they be promising by then?
**********free money**********Quote:
Originally Posted by burney
Shrood. Worth a vote or two, I reckon, now that hardly anyone has children anymore.
Quote:
Originally Posted by Burney
Well I can't see banning foie gras will lose them many of the voters they already haveQuote:
Originally Posted by Burney
Perhaps. Although we’d have to actually leave the EU before we’d be allowed to ban its sale here, so...Quote:
Originally Posted by Pokster
didn’t they win a by recently by paying people £10 to vote for them? Recently I mean like a year or so ago...can’t remember...some place like Leicester I think. The one where they got like 10k in postal votes all for them.
you had to take a photo of your ballot and then show it to a guy in a van parked outside and he gave u a tennar
would be much easier imo...people got bills to pay, food to buy etc etc
As someone who gets regularly shafted by vets, I could go for this one. 39 quid consultation plus 20 quid for a treatment I could procure online for 8:50. But, they’d then want 12:50 for a signed prescription.Quote:
Originally Posted by Burney
Vets - Thieving kyunts to a man :judge:
****free Stella**** #votelabour :-\Quote:
Originally Posted by Burney
Is this really so ? .. Or is it just your usual libertarian gobshíte mischief making?Quote:
Originally Posted by Burney
Yes. It's a legal product under EU law produced by EU member states. It would therefore be illegal to ban it under the rules of the single market.Quote:
Originally Posted by Herbert Augustus Chapman
So when we leave and some Green c*nt manages to convince the government to ban its sale in the UK I shall be glaring directly at you, Burney. :rage:Quote:
Originally Posted by Burney
Having said that, I never buy it here or order it in a restaurant here. I buy the livers in France and make it myself. :eat:
free booze and a day off wánking?Quote:
Originally Posted by barrybueno
#votelabour indeed
Oh, I don't think barry ever takes a day off wánking. He's very much a once-a-day minimum sort of a chap.Quote:
Originally Posted by IUFG
I just want us to have sovereignty over our own laws, WES. I can't promise that we won't make some fúcking awful laws, but we will at least have the opportunity to change or repeal them if we do rather than being stuck with them and without the means of changing them.Quote:
Originally Posted by WES
What do you mean, you 'make it yourself'? How can you 'make' foie gras? The fúcking goose makes the foie gras, all you have to do is chuck it in a pan for 30 seconds a side. :shrug:Quote:
Originally Posted by WES
He keeps a real live goose in his garden shed strapped up by the neck. Bet he makes his wife do the force feeding, the squeamish canadian poof.Quote:
Originally Posted by Sir C
I went with a friend to visit his chum, a foie gras farmer. I expected to be revolted because I'm a hypocritical animal-loving carnivore type, but they insisted I watched feeding time. The bástard geese queued up for the funnel, honking excitedly. They loved that shít!Quote:
Originally Posted by Herbert Augustus Chapman
That's being 'conservative' to say the least B, see wot I did :-)Quote:
Originally Posted by Burney
I wish it was an Olympic sport or 10 quid a go down the local bank, I'd be rich, rich I tells thee!
I did the same at a farm in the Loire Valley. I'd been assured by a Penn & Teller documentary that the geese are in fact entirely unbothered by the procedure due to having no gag reflex (Oh if only your mum could say the same).Quote:
Originally Posted by Sir C
Annnnnyway......they bring out the machinery, and all of the geese immediately start freaking out and two of them sh*t themselves :-(
You mean the goose hasn't been cruelly nailed by the wings to some old traditional wooden contraption (doubtless the same old french oak that has been used for a thousand years). I am more than a little disappointed. I thought there was a proportional correlation between the flavour of the foie gras and the goose's suffering.Quote:
Originally Posted by Sir C
Oh there was no machinery involved with my chap. This was a purely manual operation. Perhaps that makes a difference?Quote:
Originally Posted by Monty92
You realise that birds **** themselves all the time, don't you? They don't 'go for a ****'. It just happens.
'Tis true.Quote:
Originally Posted by Sir C
We did a free tekno festie thingumy on this rich hippy's land in '95. Carlucet, down Figeac, Cahors sort of way. Pierre, the hippy owner, got into an argument with some of our hunt-sab type crusties.
But he showed them that the geese love it, running up for brekkers every morning. {Maybe he just soaked it in cognac, and had turned them all into alkies - who knows?}
Anyway, Pierre then made this hippy comparison between his geese and human consumption, saying us humans with our quest to always consume more, even if it'll kill us, are just basically pseudo-simian geese.
Um no, Charles, it's not quite that simple. Firstly, you may have to de-vein the liver which is a royal pain in the arse. Fortunately, you can now buy raw livers which have been de-veined, which is what I do.Quote:
Originally Posted by Sir C
You then marinade it (I use armagnac or sherry, 5 spice, salt and pepper) overnight before putting it in a mold and cooking it in a bain marie for about 20-25 minutes. You then press it and put it back in the fridge.
At that point it can be sliced and served or pan fried as you describe. Personally, I'm not a fan of pan fried foie gras, don't like the jelly texture.