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Article: Buttery foie gras isn't to be taken lightly
- Article from:
- The Milwaukee Journal Sentinel (Milwaukee, WI)
- Article date:
- May 15, 2002
- Author:
CopyrightCopyright 2002 The Milwaukee Journal Sentinel. Provided by ProQuest LLC. (Hide copyright information)
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Buttery foie gras isn't to be taken lightly
By KEVIN MILLONZI Providence Journal
Wednesday, May 15, 2002
Sampling different foods is essential to developing not only a
passion for food, but a true understanding of flavors.
It's also important to experience foods that may be unfamiliar,
exotic and even unheard of. That's what makes a home cook a great
cook, and a professional chef a truly great chef.
Even though foie gras has been around since the time of the early
Egyptians, it is a mysterious delicacy to many.
The literal translation of foie gras is "fat liver." Traditional
foie gras comes from a goose or duck that has been force-fed a grain
alcohol and corn diet for a period of four to ...