"Wendy's Foie Gras Burger..." Topic
11 Posts
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 Gattamalata  | 28 Dec 2011 7:19 a.m. PST |
Wendy's Adds $16 USD Foie Gras Burger in Second Bet on Japan |
 Pictors Studio  | 28 Dec 2011 7:39 a.m. PST |
I'll stick with my regular Wendy's burger I think. |
| Jana Wang | 28 Dec 2011 7:43 a.m. PST |
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 John the OFM | 28 Dec 2011 8:45 a.m. PST |
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 richarDISNEY | 28 Dec 2011 8:59 a.m. PST |
Skip!
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| Jakse375 | 28 Dec 2011 9:53 a.m. PST |
nothing better then force fed duck liver on my burger.. |
| Gattamalata | 28 Dec 2011 10:51 a.m. PST |
nothing better then force fed duck liver on my burger.. And the problem with that? I doubt the critter that makes up the burger had a better life too. link
So imagine my interest when, about a year ago, I read of a farmer in Spain who was perfecting the process of ethical (read: natural) foie gras! Capitalizing on the natural instincts of the goose to gorge itself prior to migratory flights, the farmer simply…denies the bird that flight! Actually, the goose couldn't fly anyway, but the instincts to gorge are strong. The farmer, Eduardo Sousa, supplies the geese with plenty of local delights, such as figs, olives, legumes and the like for the geese to eat, or not, at their leisure. The foie gras that Sousa turns out is so good that it won first place in a French competition, causing the French to cry foul and exclaim that, since there was no gavage, it wasn't really foie gras. |
| artslave | 28 Dec 2011 11:10 a.m. PST |
I have read about Sousa and his methods. It makes a richer, more complex flavor as well as utilizing a more sustainable farm practice. I bet he has many crying "fowl"! He is turning the whole business on it's head. I would love to taste this. I very much enjoyed foie gras on my last trip through the Perigueux, but did feel a bit guilty about the methods used to make it. Now there is an alternative that is better on several levels. I don't think I'd turn to Wendys for my love of rich pate, or would I want it slapped onto a burger. I really don't care for these fancy pairings on burgers. Burger with traditional toppings is enough of a treat in my world, with the cost of beef these days. |
| Caesar | 28 Dec 2011 2:31 p.m. PST |
I wouldn't eat the filter of anything. |
| skinkmasterreturns | 30 Dec 2011 7:18 a.m. PST |
Liver rocks.I could live on Braunschweiger. |
| Old Slow Trot | 30 Dec 2011 7:42 a.m. PST |
Seperately,might not be that bad,but slapping that stuff on a burger…you gotta be kiddin'. |
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