#foi gras

[lavieaubureau]

Quand il n’y a pas de foi gras à la fête de Noël du travail.

When there is no foi gras at the Christmas party.

source gif : http://quandonestprof.tumblr.com/

[sayooki]

(via https://www.youtube.com/watch?v=hZLIUvXHc4c)

[howweeat]

Yardbird, Miami Beach

Foi Gras Toast, Shrimp & Grits, Chicken & Waffles

[aromasdeunaescalera]

CURSO DE MICUIT ORGANIZADO EN MI TXOKO

Foie Gras

El Foie Gras en francés significa “hígado graso”. Es un producto que proviene del hígado hipertrofiado de un pato o un ganso. Que han sido sometidos a una alimentación natural o cebados con sonda (forzada). Estas aves acuáticas y migratorias tienen la característica de que su hígado acumula grasa sin enfermarse.

  El Foie Gras de oca es más grande, más graso y de un color más blanco. Con una textura blanda, ofrece un sabor ligeramente amargo y agradable.

El Foie Gras de pato, es más pequeño, de color beige, con un sabor más pronunciado. Desarrolla en la boca una sensación potente y un sabor redondo.

  En que tenemos que fijarnos a la hora de comprar un Foie Gras

Se clasifican generalmente en tres grupos:

Extra: Hígados de color uniforme, sin manchas ni hematomas, de textura firme pero flexible al tacto, con un peso de 450 gr. a 600 gr.

Primera: mismos criterios que el extra pero con pequeños defectos de presentación, de color menos uniforme, o presencia de algún hematoma o mancha.

Segunda: hígados pequeños y de poca consistencia, o por el contrario, demasiado grandes,  con presencia de manchas o hematomas.

Tipos de elaboración con un de Foie Gras

Foie Gras Fresco: Es el hígado crudo, presentado normalmente en pieza entera, podemos escalopar para poner en plancha o sartén dándole antes un poquito de harina

Foie Gras Mi-Cuit o Semi-conserva: Es un hígado cocido dentro de una tarrina, tarro de vidrio, lata o bolsa al vacío. La cocción al corazón es de 60º a 65 y 85 °C; permite una caducidad de 3 a 6 meses a una temperatura de conservación de 3 a 5 °C. El foie gras mi–cuit pierde poca grasa, lo que hace que mantenga todo su sabor y toda su calidad. Se suele cortar con un cuchillo calentando en agua y se sirve junto a un poco de pan tostado en el horno.

Foie Gras en conserva: Se ha colocado en un recipiente hermético y sometido a un tratamiento térmico de 105 a 108 °C. Su conservación llega hasta los 4 años, mejorando su sabor con el tiempo (como los buenos vinos), y su mejor momento será justo antes de caducar.

Pates de pato u oca: En francés significa “Pasta o Masa” es que este último lleva puré de carne de pato u oca y especias además, de trozos  del hígado, (que suele ser de trocitos que no se han podido envasar por hermosear la elaboración).Es una elaboración de gran tradición en Francia en las casas de campo y granjas, para aprovechar todas las partes menos nobles de estas aves, pero no por ello extremadamente sustanciosas. También se puede hacer con carnes e hígados de otros animales como el cerdo.

Parfait: Sería una preparación en forma de pasta a base de foie gras, en donde el hígado de pato debe de ser como mínimo el 75% de su composición, pero donde también se permiten añadir hígados de otras aves y otros ingredientes como grasa de pato, y posteriormente sometido a un tratamiento de calor.

Seguiré publicando mas cosas sobre el Foie Gras

[humaneeatingproject]

App Feature: The Watch List

What is the Watch List?

All of the issues described at the Humane Eating Project cause intense suffering to animals. Some of these issues are particularly egregious and easy to find on a menu. Many people are so offended  by the production of these foods that they don't even want to step foot in a restaurant that serves them. The Watch List helps people avoid these restaurants altogether.

Items on the Watch List cannot currently be done in a humane way, whereas many of the other issues have the ability to be done humanely. For example, many factory-farmed pigs are kept in gestation crates, but this is not necessary and is banned on humanely raised farms.  When you buy humanely raised pork, you know that no gestation crates were used. Contrastingly, a Watch List issue like veal cannot be done in a humane way, and there is no third party organization that certifies veal as humanely raised.

Why is it Needed?

Creating a watch list allows our users to easily see which restaurants serve Watch List items so they can be avoided. This makes it simple for people to avoid restaurants that serve Watch List items and encourage them to stop serving those items.

Watch List Items: (Warning: Graphic and emotional information. No images)

Foi Gras: Foie gras is the fattened liver of a duck or goose that has been fattened by force-feeding. This causes the liver to become 6-10 times the normal size. A worker uses a metal feeding tube to force the birds to eat several times more than they would voluntarily. The feeding tubes harms the birds’ throats and can severely injure or kill them if not used properly. The birds have impaired liver functions because of the swollen size. The liver’s size can be so big that it expands to other parts of the abdomen and makes it difficult to breathe.

How to spot on the menu: Often served at French restaurants as foie gras or pate de foie gras. Not all pate is foie gras (although that does not mean it is humane).

Veal: (Warning: Very Sad) Calves used for veal come from the dairy industry. Dairy calves are taken from their mothers within a day of being born. The male calves and half of the females are used for veal. * A majority of veal comes from veal crates, where the calves are kept in small, dark crates to keep them immobile. This limits muscle development so that the meat is more tender.  While we applaud farms that do not use veal crates, all veal remains on the Watch List because of the cruel procedures of separation and short lives.

* http://animalrights.about.com/od/FactoryFarming/a/Whats-Wrong-With-Veal.htm

How to spot on the menu: Very simple – it will be clearly labeled as veal on the menu. It is most often served at Italian restaurants.

Shark Fin Soup: Shark fin soup is Chinese dish served on special occasions. Culturally, it is a luxury item and a symbol of wealth. Fishermen obtain the fins by catching a shark, removing its fin, and then returning it to the ocean – all while the shark is still alive. Without its fin, the shark is unable to swim properly. They sink to the bottom of the ocean or are eaten by other predators. 

Shark fin soup has been banned in some countries and a handful of states. Demand for the dish has decreased significantly in recent years thanks to awareness campaigns.

How to spot on the menu: Served in Chinese restaurants as Shark Fin soup.

What can you do?

Now: Think twice before patronizing restaurants on the Watch List. If you find a restaurant that is serving a watch list item, add it to our database.

In the Future: We hope to add a petition feature in a future release that would allow users to better communicate with Watch List restaurants. For every 50 users who sign a petition, a letter will be sent to the restaurant with information on humane eating and how serving humane options can improve their bottom line. This will help restaurants quantify the impact of their menu choices and give them concrete, actionable data. Personal information will never be shared.

[skmerrill3]

High-tech consciousness raising.

[noodlesmcintyre-blog]

Foi Gras burger in Cannes, France. Messy but tasty.

[rexica-blog]