Tag Archives: foie gras

Foie Gras Wars Back On

Foie Gras au Torchon/photos by Donna Turner Ruhlman

I spotted a tiny news item in this morning's Plain Dealer, culled from The San Francisco Chronicle reports, and was thrilled to see people like Thomas Keller, Michael Chiarello, Tyler Florence, and scores of other chefs beginning to protest California’s hypocritical and uninformed ban on foie gras that goes into effect this summer. (Watch news story video from KCRA.) While likely begun as self-aggrandizing soap-boxing by former state Senator John Burton in 2004 (read his LA Times op-ed reasoning), as it was done by Chicago City Council Alderman Joe Moore in 2007, embarrassing the city, which repealed the law in 2008, we’re hoping that California legislators evaluate their actual motives for the ban. If they truly care about the humane treatment of the animals we ...

Click to Continue Reading

DiggShare
Posted in Article, Charcuterie, chefs, Ethnic Cuisine, Farming, Food Politics, food science, Rant | Also tagged , , , , , , , | 139 Comments

Big Money Burger

Video: Chef Hubert Keller's serves up a $5000.00 burger in Las Vegas, via WSJ.

DiggShare
Posted in Article, Beef, chefs, Food Adventure, Restaurants, Video | Also tagged , , , | Comments closed

The Birth of a Torchon

foie gras torchon

Photo by Donna Turner Ruhlman

One of my favorite things on earth to eat is a well made foie gras torchon. It's a special preparation of foie gras, fat duck liver, that I first experienced at The French Laundry (the recipe is in The French Laundry Cookbook if you have it).  It's a three day procedure and brings out the very best in the foie gras when done right.  The duck liver is deveined, typically soaked in milk and salt to remove residual blood, then seasoned and, traditionally, rolled up in a kitchen towel (a torchon, in French), poached, rerolled to compact it and chilled. It's then eaten cold, a big fat slice of it, with some form of bread and a sweet-sour accompaniment.  The biggest producer of foie gras in ...

Click to Continue Reading

DiggShare
Posted in Charcutepalooza, Charcuterie, Guest Post, Seasonings and Spices | Also tagged , , , , , , , | Comments closed

From the Archives:
It’s a Wonderful Life

This was my very first rant, originally published 7/6/06 here on megnut.com (Meg is back to blogging if you didn't know, welcome back, Meg!).  I sat down at my desk having read the Bruni agony that warm summer morning and it just came out. Has anything changed...?

This continual talk about the ethics of eating creatures that were once living is starting to get on my nerves. It’s not enough that those knuckleheads in Chicago and those sensitivos in California want to waste their time on the foie issue and the Whole Foods people figured out a cool marketing tool in playing to our arrogant anthropomorphist inclinations—giving lobsters spa treatment so we feel better about driving a knife through their skull. Brilliant.

What’s next, no oysters? No sir—they’re ...

Click to Continue Reading

DiggShare
Posted in Rant | Also tagged , | Comments closed
  • Welcome to Ruhlman.com where I blog about food, cooking, recipes and technique, because the world is better when we cook for ourselves. Thanks for visiting and I hope you’ll join the conversation.

    Follow Me on Pinterest

     

     
     

     

     

     

     

  • Kitchen Tools

    Click here to see my favorite kitchen tools.
    Go to my Open Sky store.


  • Recipes

  • Category Archive

watch full movies online for free on watch-funny-movies.com