elef Posted April 22, 2004 Report Share Posted April 22, 2004 BB, the dessert is fresh raspberries and ecological sugar with sauternes! elef Link to comment Share on other sites More sharing options...
Coss Posted April 22, 2004 Author Report Share Posted April 22, 2004 ecological sugar? what kind of sugar is that? Link to comment Share on other sites More sharing options...
ThaiHome Posted April 22, 2004 Report Share Posted April 22, 2004 coss said: ecological sugar? what kind of sugar is that? The kind that has not been forced fed. TH Link to comment Share on other sites More sharing options...
elef Posted April 22, 2004 Report Share Posted April 22, 2004 I don't know what's making the sugar ecological, but as it's triple price probably just cheating us consumers. Still the granules are smaller. To cheat the cheaters I just use this sugar for raspberries! Link to comment Share on other sites More sharing options...
Guest Posted April 22, 2004 Report Share Posted April 22, 2004 web page web page Couple of sites above for info. Put the two side by side, and there is a very noticeable difference between duck and goose livers. Goose liver Foie gras is double the price, if I remember correctly (haven't been in the business for some time now). Many recipes incorporate port, or cognac. If not in the Foie gras recipe itself, then in the accompanying sauce. Often served lightly pan fried, with warm pan fries apples, and sometimes walnuts as garnish. Extremely rich stuff. Very high fat content. Best I've ever had was at 'Spago's, in L.A. Cognac based sauce with warm apple slices, nuts, and toast points. I've never seen good French foie gras without a truffle content, be it 3%, 6%, or whatever. The truffles play a big part in flavor, and aroma. Never been to France, so don't know how it's eaten there. BB is correct in the sweet wine department. I've seen recipes that actually incorporate a sweet Sauterne into the recipe itself. The best is Chateau d'Yquem. A French Sauterne with a very high sugar content. Grapes from this wine are allowed to ripen on the vine, until almost are shriveled up like raisins, and then each grape is hand picked off the vine individually. It's quite expensive, due to this fact. Clear bottle, with a beautiful golden color. Machines are not used in this process, for this wine. But is the perfect match for this appetizer. It's simply too rich to be eaten as a main course. Truth is, once you have partaken in goose liver, you can never go back to duck liver. Kind of like comparing salmon roe to Buluga, or Louie X111 to Christan Bros. brandy. I only know this stuff, because I was a fine dining waiter for many years. In the old tradition of fine dining, if this item was ordered, I would prepare table-side, sauteing foie gras along with garnishes, flaming off with Remy cognac (mostly for show), and then plating, and serving. Of course, my wine steward was always at my side, pushing the Chateau d'Yquem (I love this stuff). God....even back then, it was something like $50 US for a split (half bottle...350 ML.). And the foie gras appetizer wasn't that much cheaper (Hyatt Regency in Waikiki). HT Link to comment Share on other sites More sharing options...
BelgianBoy Posted April 22, 2004 Report Share Posted April 22, 2004 HT, Jeeez now you got me salivating then again, yes, you are right....... Actually I have been to Yquem and I toured around in sauternes, fantastic place..... a must for specialists..... But way overprices because of the Americans hahahaha Just saute mine without the nuts, ok ? BB (where is that salivating graemlin ?) Link to comment Share on other sites More sharing options...
Guest Posted April 22, 2004 Report Share Posted April 22, 2004 Hi BB, I got SOOOO spoiled in my occupation. Actually got to taste a 1899 La fite. Had wine tastings every week, where there was always partialy empty bottles, which we were always glad to drain. I'd have to be a millionaire to eat and drink like that again. :: HT Link to comment Share on other sites More sharing options...
BelgianBoy Posted April 23, 2004 Report Share Posted April 23, 2004 AHA ! Lafitte Rothschild :) a wine even non-wine drinkers would appreciate hahahaha. Best I had was a 1929 in the Hotel Royal in Stockholm, a place famous for its wine ( and cheap as well ! ) Also had a 1948 and several 1955s....... I did spoil myself years ago, I had a celler with about 30-32 Chateaux and about 850 bottles.... All gone now with the divorce BB Link to comment Share on other sites More sharing options...
Guest Posted April 23, 2004 Report Share Posted April 23, 2004 >>>>and about 850 bottles.... All gone now with the divorce<<< Christ Dude.....That's not a house...that's a wine store. The whole problem is, once you taste this stuff, there is no turning back. :: You can only laugh at everything else. Mai dee leuy..... HT Link to comment Share on other sites More sharing options...
.. Posted April 23, 2004 Report Share Posted April 23, 2004 Funny you mention Sauternes. I just cracked open my last (unfortunatley) bottle of 1997 Chateau Doisy-Vedrines. Quite lovely. But you can keep the fois gras -- not a big organ meat fan! Cheers, SD Link to comment Share on other sites More sharing options...
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