Bliss by Harry Bliss for December 27, 2013

Duck out, Dad, before you get goosed under the table.

Illegal.

Ugh! Foie gras faux pas.

I didn’t know until I looked it up a few months ago. In hindsight, I wish I hadn’t found out.

Cruelty on a plate. It should be banned everywhere.

jimmyh43105, you should have said what it was. I had to look it up to. It’s cooking and selling of super-fatty goose or duck liver

Y’all still don’t wanta know, cause I ain’t the one to tell y’all. Just like them fish eggs ain’t nothing but BAIT.

I don’t eat veal for the same reason.

I guess their daughter wants to try something new to eat. I admire her courage!

While I am doing vegetarian for a year, I LOVE my liver pate (that I have always made with chicken products – breast, livers and clarified fat). I also love good sturgeon caviar and WILL have an OZ on my first day off the diet (with Greek yogurt and watercress stems).

I think these parents were simply mortified that their daughter revealed that she had never eaten it. You should have seen the food knowledge expressed by the children in the Junior Masterchef (Gordon Ramsey et al).

About $50 a pound.

“Cheap” foie gras is made by torturous methods. The animals are under constant stress and their bodies react accordingly, and that reaction pretty much ruins the flesh.

The more-desired version comes from geese that have fattened themselves up for the winter and are then caught. This is about as humane as any meat taken for human consumption. And it’s not much more expensive.

But yeah, let’s ban all foie gras to appease the PITA zombies.

uncooked amphibian of the ‘ribbit, ribbit’ genre

I’m pretty sure it’s goose liver