What would happen if...

Discussion in 'Food & Cooking' started by kuan, Aug 3, 2015.

  1. kuan

    kuan Moderator Staff Member

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    You made pie crust out of foie gras?  /img/vbsmilies/smilies/bounce.gif/img/vbsmilies/smilies/rollsmile.gif/img/vbsmilies/smilies/peace.gif
     
  2. chefwriter

    chefwriter

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    I don't know but I'd be willing to eat it.
     
  3. pepper grind

    pepper grind

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    I Just Like Food
    Might make you a silly goose.
     
  4. allanmcpherson

    allanmcpherson

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    I made puff with foie a few years (oh man, more like seven I guess).  It was good but probably not good enough to justify the cost, if I remember.  I made them into vol e vents filled with mushroom.  That likely didn't help.  Too much richness, needed a high contrast element.

    Mind you the customers raved, but I suspect that was more "shock and awe" than real appreciation, if you get me.

    Now, you got me thinking.  If you used the foie in a sable type crust and used something like tart field berries (maybe seasoned like a Cumberland sauce) you could have a killer starter course...