Iron Chef - Battle Foie Gras (4 of 5)

STFU ABOUT FOIE GRAS PRODUCTION! THE STUFF IS GOOD AND YOU KNOW IT. Oh wait, you wouldn't/ And if you did you'd be hypocritical dicks!

haha half-sided truths once again. foie gras produced from force-feeding is a small margin of all foie gras produced, not to mention already banned in certain areas.

and the scare tactics are ridiculous. there are many more pressing diseases out there that are "difficult to treat and often fatal".

where in the world did you get this bs? please lead me to the source of this news! so most foie ? you are sooooo wrong, my friend.

Amyloidosis is a condition of which the cause is unknonw, but can be inherited or aquired. This also means that there are a range of different foods which can contribute to the development of the disease, not just foie gras. Plus, no one eats foid gras that frequently for it to be the prime cause of any disease. If one develops a condition or disorder due to diet, its what and HOW he eats, not just foie gras. Your health advise is dangerous and misinformed at best.

YOUR health advice is sadly short on facts. Foie Gras is the only food source known to directly contribute amyloidosis to the consumer. The amyloid fibers never leave the body, but gather over time.. the advice to stay away from foie gras if you are susceptible to Alzheimer's, etc, comes from 2 scientists, Greger and Solomon. Not from me.
Just Google those names and inform yourselves, don't embarrass yourselves by spewing BS.

Eating is about a relationship between us and our environment. It is about using the ingradient which we find in nature and using them to the full extent, and with respect. I would wager that one who cooks and eats foie gras has more repect for food than someone who eats at McDonald's.

To quote your previous comment: education never hurts. It is clear from reading your comment that you know nothing about the culinary arts and how much tradition, hard work, passion, and love is involved in cooking. It is a knowledge that needs to be reserved like farming. When one knows more about food and where it came from, one will do more to respect the ingredient, and that includes foie gras.

The beauty about foie gras is also simplistic. The smooth, slightly grainy texture against your tongue, the soft, warm body which melts in one's mouth when cooked to a perfect temperature, and the flavourful fattiness. Foie gras is a beautiful ingredient because, like apple, it does not require too many accents or accompaniments to enhance its flavours; its flavour is already perfect if one cooks it correctly.

When one uses the term "beautiful" when speaking in reference to food, one refers to its natural flavour, texture, colour, scent, and other characteristics which triggers our senses (taste, smell, sight, touch). A "beautiful" ingradient can be as simple as a fresh apple; imagine the crispy skin and flesh on your teeth and tongue, and sweetness of the juice runing down your chin as you bite into that perfect, autumn apple. That, my friend, is food as beauty.

of course the humane society is going to claim it's diseased, peta uses propaganda as well.