Poll Results are in.....

I’m looking at the poll results and I can’t believe my eyes! I’m in total agreement with the voters? I’ve really found my target audience or what? Foie Gras pulls through as the most desired luxury ingredient. I can’t agree more. Caviar I could totally live without, I’ve tasted the freshest beluga available in Cleveland, I’d pass on it if offered again. Truffles, well, being a culinary product of the 90's I’m likely to take your truffle and glaze it with my truffle oil, because, that is what we’ve come to expect from a truffle, falsely yes, but still. Lobster is maybe the most over rated, over priced seafood available. I love a good lobster salad, mayo, celery, lobster, but it’s absolutely crushed, butchered, humiliated in most restaurant applications where the final product is a shriveled up chewy piece of overpriced ocean spider.

All hail Foie Gras! I’ve written about the history and defended the techniques that make foie gras possible in the past, please use these posts as a background for my understanding of the product. I love to eat, and cook foie gras. Chicago made foie gras illegal, California has plans to make foie gras illegal, the french government has made specific appellations in efforts to not let this happen in France. 61% want foie gras, I love it. At least foie gras is safe in Cleveland. I have been on hiatus from this wonderful product for a few months, but I’m back, I can’t wait to get some in. I’ve had a lot of success with foie gras mousse using scrap pieces cut when portioning. These are rather reasonably priced, and my technique uses %100 of the foie purchased. Seared foie gras is more approachable, and lends itself to some unique accompaniments as those very tart, bitter, or even sweet items pair well with the slab of fat. Terrines and torchones don’t go over as well, but they deserve a place in every proper cooks study. A foie gras terrine, a gelle, a pickled something, and toast points...that’s a classic dish for yesterday and today.

Thank you everyone who voted. I’ve been inspired by this idea that foie gras is desirable to many people.