kleinwolf Posted February 16, 2009 Share Posted February 16, 2009 Since politics (except in France) do not like "foie gras" (fatty leather) creation, by over-feeding birds (this stores fat in their leather) does anyone know how to transform normal leather (cheaper to buy) into this..? Link to comment Share on other sites More sharing options...
Phi for All Posted February 16, 2009 Share Posted February 16, 2009 I think we're having a translation problem. I don't know what "politics" has to do with this subject, and I believe "foie" is French for "liver", not leather. Link to comment Share on other sites More sharing options...
DrDNA Posted February 16, 2009 Share Posted February 16, 2009 (edited) How much "leather" can you get from a duck? I know that ostrich makes a fine boot or hand bag. But I've never heard of either of these being made out of a duck....although of course that doesn't mean that they don't exist....... By the way Kleinwolf ... Foie gras (pronounced /fwɑːˈgrɑː/ in English; French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage (force-feeding) corn, according to French law,[1] though outside of France, high quality product has also been produced using natural voluntary feeding. Pâté de foie gras was formerly known as "Strassburg pie" in English due to that city being a major producer of this food product.[2] Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. Foie gras can be sold whole, or prepared into mousse, parfait, or pâté (the lowest quality), and is typically served as an accompaniment to another food item, such as toast or steak. The technique of gavage dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food and deliberately fattened the birds through force-feeding.[3] Today, France is by far the largest producer and consumer of foie gras, though it is produced and consumed worldwide, particularly in other European nations, the United States, and China.[4] Gavage-based foie gras production is controversial, due to the force feeding procedure, and the possible health consequences of an enlarged liver, and a number of countries and other jurisdictions have laws against force feeding or the sale of foie gras due to how it is traditionally produced. wiki "If... she... weighs... the same as a duck,... she's made of wood. And therefore? A witch!" Edited February 16, 2009 by DrDNA Link to comment Share on other sites More sharing options...
UC Posted February 18, 2009 Share Posted February 18, 2009 "if... She... Weighs... The same as a duck,... She's made of wood. And therefore? A witch!" BURN HER!!! (couldn't resist, sorry) Link to comment Share on other sites More sharing options...
kleinwolf Posted February 20, 2009 Author Share Posted February 20, 2009 Yes, liver Link to comment Share on other sites More sharing options...
Phi for All Posted February 20, 2009 Share Posted February 20, 2009 I think foie gras has a consistency you get because it was grown inside the bird that way. Are you asking if a regular, cheaper liver can be purchased and then processed to become more like foie gras? Is this correct? Link to comment Share on other sites More sharing options...
kleinwolf Posted February 22, 2009 Author Share Posted February 22, 2009 Yes it's correct. Link to comment Share on other sites More sharing options...
Xittenn Posted February 22, 2009 Share Posted February 22, 2009 mmmmmmmmmmm Beef Wellington....................hmmmmmmmmm no! Link to comment Share on other sites More sharing options...
Daecon Posted February 23, 2009 Share Posted February 23, 2009 I think the liver has to be living at the time, as in, still inside the creature while it's still alive. You can't buy some liver from the butcher's and then foiegrasify it. Link to comment Share on other sites More sharing options...
DrP Posted February 23, 2009 Share Posted February 23, 2009 You can't buy some liver from the butcher's and then foiegrasify it. It's a good idea though if you could find something to make it happen (maybe somekind of biological attack). I can see the interest. Like artificially growing truffels. Link to comment Share on other sites More sharing options...
Xittenn Posted February 24, 2009 Share Posted February 24, 2009 Try some Maple Leaf Medalion Meat it's all grain fed. The cuts of meat actually have a yellowish tinge and a completely different flavour. Essentially what I'm saying is you can't just add duck fat to a ducks liver and call it Foie Gras, its eating habits change the very tissues of which it's made. Link to comment Share on other sites More sharing options...
DrP Posted February 24, 2009 Share Posted February 24, 2009 Well - is there any information on what the chemicals in the grain that get force fed to them actually are once they have been digested and reach the liver? Why not inject a healthy liver with this and let it do its work over a couple of days. Why not do an experiment with some heathly livers (removed of course!): Inject one with alcohol. Another with a mild edible acid. Find out what chems end up in the liver after being force fed grain and use these. Iradiate one. Let one stand for a couple of days. Plus anything else you can think of. - Then test the pate you get from all of these tests and see if any resemble Foie Gras. You might end up getting something different altogether wheich could be used as an ethical alternative - and if your really lucky it may actually taste better. Link to comment Share on other sites More sharing options...
Xittenn Posted February 25, 2009 Share Posted February 25, 2009 The thought had crossed my mind.............but really Foie Gras is like $15/100g how much pate do you really need to eat. As mentioned the general consensus these days is not to force feed but to give them something they enjoy enough to be gluttonous. Most Ducks and Geese that are bred for food these days have their livers removed and sold as this delicacy. The liver is worth more than the bird. Where are you even going to find a not so gras foie......................And again I'm pretty sure you can't just chemically alter the meat after the fact the taste is grown into the fibers......not to say you can't mimick or improve............ Link to comment Share on other sites More sharing options...
Mr Skeptic Posted February 26, 2009 Share Posted February 26, 2009 Since politics (except in France) do not like "foie gras" (fatty leather) creation, by over-feeding birds (this stores fat in their leather) does anyone know how to transform normal leather (cheaper to buy) into this..? Shove food down the bird's throat? According to wiki: http://en.wikipedia.org/wiki/Foie_gras Force feeding produces a liver that is six to ten times its ordinary size.[42] Storage of fat in the liver produces steatosis of the liver cells. And http://en.wikipedia.org/wiki/Steatosis steatosis (also called fatty change, fatty degeneration or adipose degeneration) is the process describing the abnormal retention of lipids within a cell. It reflects an impairment of the normal processes of synthesis and elimination of triglyceride fat. Excess lipid accumulates in vesicles that displace the cytoplasm. Somehow I don't think soaking a dead liver in fat will have quite the same effect. Anyone know which lipids give foie gras its flavor? Link to comment Share on other sites More sharing options...
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