[Melonious Thunk]

I'm looking to buy a chunk for Christmas eve. I often buy it at Citarella or Zabars. I aimagine D'Artagnan's is good. Any others to recommend?

[omnivorette]

Try Fauchon.

http://www.fauchon.c...pecialties.html

At their store as well.

[ngatti]

Jeez thunk, I wish I'd known last monday . I'm assuming you want a lobe. You'd want to look for some Hudson Valley I guess. D'art should have it.

[ngatti]

Melonious Thunk, on Dec 17 2005, 05:10 PM, said:

I'm looking to buy a chunk for Christmas eve. I often buy it at Citarella or Zabars. I aimagine D'Artagnan's is good. Any others to recommend?

Here ya go.

[omnivorette]

Oh sorry, I thought you meant you wanted pate.

Vinegar Factory has lobes.

[awbrig]

Nick,

That looks expensive. Hudson Valley lobes by the lb are much less.

Here , in Chicago you can Hudson Valley Grade A for $65 per lb at Gebberths in Lincoln Park.

[ngatti]

awbrig, on Dec 18 2005, 01:06 AM, said:

Nick,

That looks expensive. Hudson Valley lobes by the lb are much less.

Here , in Chicago you can Hudson Valley Grade A for $65 per lb at Gebberths in Lincoln Park.

That ws a 1.5 lobe for 75 dollars.

50 bucks/pound.

[awbrig]

you're right. sorry

[Wilfrid1]

Combine similar threads?

clicky

[juuceman]

let's say you discovered a half a kilo brick of fois gras from Rougie that's well past it's expiration date.. it's been confited and the seal is fine.. any concerns??

[omnivorette]

I'd eat it, no question.

[Orik]

give half to someone who doesn't care, wait 3 days then eat the other half.

[omnivorette]

I way volunteer.

[Ampelman]

Article in today's WSJ -- "In the Debate Over Foie Gras, Chefs Take Out Their Knives". Excerpt:

In a Newsweek column last May, chef and restaurateur Wolfgang Puck explained how he would run his food empire from now on: "It's about getting every one of us to eat the right foods," he said, outlining his plans for serving pesticide-free vegetables and free-range chicken, beef and pork. "As for foie gras," Mr. Puck said of the delicacy of buttery rich duck (or goose) liver, "my customers and I can easily live without it."

The classically trained Austrian chef, who earned his fame at Spago and whose products can now be found at both the airport and the frozen-food section, has clearly touched a nerve in, as they say, the celebrity-chef community.

"I think he should stop worrying about cruelty to animals and start worrying about all the customers he's flopping his crap on at airports," says chef Anthony Bourdain, the author of "Kitchen Confidential" and the star of the TV series "No Reservations." Mr. Bourdain elaborates: "He does a lot of business in California. He got squeezed and pressured and phone-called from all angles, and like a good German shopkeeper he folded and sold out the people hiding in the cellar next door. I got no respect."

"A German shopkeeper"? How has a debate over goose liver gotten so nasty? And when did being a chef become so, well, political?

[Wilfrid1]

I have no respect for Puck's decision, but Bourdain's analogy is grotesque.