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Posts Tagged ‘Food & Wines’

FOIE GRAS! S&M MOST FOWL? OR IS IT SIMPLY ONE OF THE BEST THINGS YOU HAVE EVER TASTED? From a culinary perspective there are many who love it, while others consider Foie Gras the byproduct of a demonic relationship between a sadistic farmer and a masochistic duck or goose. Here is how one of the greatest delicacies of France is created:

Gentle loving ‘French Way’ (and the alternate perception)

Foie gras is one of the most popular and well-known delicacies in French cuisine and its flavor is described as rich, buttery, and delicate, quite unlike that of a regular duck or goose liver. Foie gras is sold: whole (Entier), trimmings (Bloc) or as a pâté.

Typically, it is served as an appetizer on toast with a nice glass of champagne! But it also is an excellent accompaniment to a main course of filet or fowl.

The liver of a duck or a goose is specially fattened by 'gavage', a technique used by ancient Egyptians and dating as far back as 2500BC, when they began keeping birds for food and deliberately fattened the birds through force-feeding.

In America, the Foie Gras debate is raging! Here are two opposing perspectives from Chicago where its sale is now prohibited:

“Our culture does not condone the torture of innocent and defenseless creatures.”

Joe Moore – Chicago Alderman






“Foie gras has been around since the age of cuisine. Some animals are raised for food. They’re raised to die.”

Rick Tramanto – Chef at “Tru” in Chicago

Well, who do you agree with the Alderman or the Chef?

Check out: The Truth about Foie Gras before you decide.

Today, our little corner of southwest France is considered ‘ground-zero’ for Foie Gras in Europe. Trust me when I tell you that this whole ongoing debate against it is not all it is quacked up to be.

Bon Appétit et à bientôt!  Jack
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August 25, 2013 - Posted by Jack Tobin

LE CHABROL is a twisted tradition in the Haut-Quercy that dates back to the Middle Ages!

The story is really all about the soup. In southwestern France no meal is complete unless it starts with either broad bean soup (soupe de fèves) or a tourain. Tourain is an onion and garlic soup… the same soup traditionally served here at dawn to newlyweds, whether they like it or not, on the first morning of their married life.

So, when you've almost completed that delicious bowl of soup, this is where things get a little twisted…

Just take in hand that bottle of ’82 Château Latour Pauillac you've been decanting and pour a generous splash into the remainder of your soup; give it a hearty swirl to mix and then… it's bowls up!  Chabrol!!!

When visiting you will quickly grasp the importance of perpetuating this tradition...

Go for it!  Slurp it up and you will be a VERY happy traveler.

Just ask Bobbi!

Chabrol et à bientôt! Jack

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July 21, 2013 - Posted by Jack Tobin

GROWING UP ON THE ‘BIG ISLAND’ OF HAWAII… hunting wild boar was a right of passage and that boar coming off the spit or right out of our imu was oh, so ono!

Now I have lost my taste for hunting but find myself, once again, surrounded by forests full of wild boar. It’s the start of our boar hunting season in the Haut-Quercy and every weekend Martine and I awake to the barking of the hunting dogs & rifle reports around our home that sits at the edge of the oak woods just above Carennac and overlooking the Dordogne River Valley.

Hunting sanglier (wild boar) here dates back literally thousands of years and I think it would be difficult for me to communicate my personal distaste for hunting now to my neighbors considering… they all know how much I continue to love the taste of this game!

Life is so full of conundrums… Mon deiu!

Bon Appétit et à bientôt!  Jack

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February 22, 2013 - Posted by Jack Tobin