foie gras

• Will In-N-Out Burger finally become a national standby? — The Feedbag
• There are so many ways (beyond salad dressing) to use vinegar and citrus. — Chow
• If you love bruschetta, consider Spain's delicious variation, Pa amb Tomaquet. — The Atlantic
• The latest on the Kentucky Fried Chicken riots. — Eater
• Speaking of chickens, check out this hilarious ad for Swiss supermarket Migros. — Eat Me Daily
• Recent James Beard winner Dan Barber on sustainable foie gras. — Serious Eats
• Ten easy steps for brewing beer at home in your coffeemaker. — The Epi-Log

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• David Chang is an approved "character" on the USA Network. — Serious Eats
• Tips for saving money when ordering wine. — Wall Street Journal
• One San Francisco chef expresses his right to enjoy foie gras. — Eat Me Daily
• Twelve delicious and affordable ways to prepare ground beef. — The Kitchn
• The cookbook nominees for the International Association of Culinary Professionals have been announced. — Al Dente
• Do eggs need to be refrigerated? — Chow
• Celebrate Purim by making sweet Danish hamentashen. — The Epi-Log

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On last Wednesday's season finale of Top Chef, guest judge Rocco DiSpirito declared that he was sick of eating foie gras.

Although, I have to side with fellow judge Branford Marsalis, who claimed he "could eat foie gras all day," I can completely relate to Rocco when it comes to being tired of certain foods.

Personally, I'm weary of seeing nothing but crème brûlée, sorbet trios, and flourless chocolate cakes on dessert menus.

What dishes are you completely over?

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When it comes to culinary controversy, there are few things more divisive than the fatty duck liver known as foie gras. The reason? The allegedly inhumane "gavage," or force-feeding process, which involves placing a metal tube down a duck's throat to deliver large amounts of food. In fact, the 5,000-year-old French delicacy has had such a bad reputation that it was once banned in Chicago, and will be banned in California by 2012.But in a recent investigative piece, Village Voice contributor Sarah DiGregorio visits the nation's biggest foie gras farm, Hudson Valley Foie Gras, and finds the process to be relatively inoffensive. She writes:

The sights could not have been more different from the horrifying images I'd seen on the Internet . . . the actual process with the tube didn't seem to bother them . . . Each waddled calmly away, looking unfazed: no breathing problems, no vomiting, and no trouble walking. Their feathers were fairly clean, and I didn't see any lesions on their feet or bodies . . . If I had seen with my own eyes that Hudson Valley produced foie gras by abusing ducks, this article would have turned out very differently. But that just wasn't the case.

I found myself relieved to read at least one perspective demonstrating that the production of foie gras was far less harmful than PETA and its opponents have portrayed it. Were you surprised by DiGregorio's investigation? What impact do you think this will have on the foie gras industry?

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With rich flavors, luxe ingredients, and complex cooking techniques, this delicious Thanksgiving menu is sure to wow your foodie friends. Start with brioche toasts topped with foie gras, date purée, and pomegranate seeds. Caviar with cream cheese on peppered crackers is another hors d'oeuvres option that comes together easily with elements from a gourmet grocery store. A slow-smoked turkey with cane syrup-coffee glaze is a showstopping centerpiece to the main event. Before being smoked, the bird is braised in a mixture of coffee, apple cider vinegar, and cane syrup, so make sure you have a pot large enough to hold a whole turkey.

A decadent stuffing with bacon, sage, and fresh-shucked oysters is a delightful accompaniment to the smoked bird. Sweet potatoes reach new heights when served in souffle form stuffed inside a phyllo dough. To get these recipes for the more advanced home cook, read more

• If a classic bridal shower isn't your style, consider hosting a girls' night in martini party. — My Recipes
• Now that grilling season is upon us, be sure you know the difference between gas and charcoal grills. — Chow
• Over evite? Try the new alternative Pingg, an eco friendly, chic way to send invitations. — Pingg
• These luscious centerpieces make me want to host a Spring dinner party! — Hostess with the Mostess
• Slightly disturbing: the difference between portion sizes then and now. — Divine Caroline
• Watch as kung fu master, Ho Eng Hui, breaks through a coconut with his index finger, it's absolutely insane! — Serious Eats
• The city of Chicago has repealed the foie gras ban. —Slashfood

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While on the first date with the love of her life, Édith Piaf — one of France's most beloved popstars — demands that her date, Marcel Cerdan, take her to a fancy restaurant. The boxer hopes to dine on pastrami sandwiches while Piaf— a diva in her own time — is hungry for tournedos rossini. A decadent dish that includes a thick slab of steak, foie gras, truffles, and a red-wine sauce, tournedos rossini are not for every day. They do however, make a wonderfully romantic and elegant meal. To see the recipe and check out a clip from La Vie En Rose — the movie that got Marion Cotillard a best actress nomination — read more

Foie gras is definitely a controversial subject, some folks love the way it tastes and don't care about how it's produced, while others won't go near it because of how it's produced. There are even those who love it, but feel too guilty to eat it.

We could get into a big debate over whether or not foie gras is cruel — sidenote: did anyone see Anthony Bourdain's Holiday Special segment about it? — but for the time being, I thought I'd just tell you about an alternative. UK supermarket Waitrose has created a product called Faux Gras — they even have the term trademarked — that is a blend of goose liver and goose or duck fat. It costs significantly less than the real thing and comes close to the real thing. David Stone, a buyer for Waitrose, said:

"We are confident we have come up with the holy grail of the gastronomic world - a pate with the richness of traditional foie gras, but without any of the guilt."

What do you think of this? Would you try it? And for those of you that are curious about it, but don't live in the UK, Gourmet has a recipe for Chicken Faux Gras.

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Seems like a lot of folks find the idea of this PB & J Foie Gras "Sandwich" revolting. I however, find it absolutely intriguing. - NY Observer via Gawker