My ancestors clawed their way to the top of the food chain, and I intend to stay there.

[madbaker]

Anthony Bourdain's definition of foie gras:

The fattened liver of a goose or duck. Unfortunately, an endangered menu item with the advent of angry, twisted, humorless, anti-cruelty activists who've never had any kind of good sex or laughed heartily at a joke in their whole miserable lives and who are currently threatening and terrorizing chefs and their families to get the stuff banned. Likely to disappear from tables outside France in our lifetimes.

And now, Chicago is preparing to vote on banning its sale this month.
You think Bourdain is exaggerating? Didier Durand, the chef at Cyrano's Bistrot, spoke against the proposed ban. That night, his restaurant had a window smashed and its door smeared with fake blood.

Frickin' PETAphiles. Maybe we should use them as a foie gras source instead...

Comments

[loup_noir]

Ditto. I haven't eaten veal in decades. Fois gras, I've never eaten and won't because of the way the animals are raised. (Besides, I like geese as critters. They have loads of personality -- unlike chickens or sheep or cows or fish. And, yes, I have been around all of the above.)

At various points in my life, I've been an almost-vegetarian (meaning I still ate chicken) and I could become a vegetarian; however, himself loves meat, although he was willing to eat a heavily vegetarian diet for years with me.