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Have any home chefs here made a torchon?
I've got 3/4lb of foie gras "scraps" and intend to make a torchon for the first time. Any recipe you followed or tips would be appreciated. |
Fwa Gra is now "legal" again in California. Sort of. It has to come from out of state. Great time for luxury restaurants in California to serve this again :o
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Wow- I had tried ordering from D'artagnan a while ago and they couldn't ship to CA but they can now!!!!
Thanks for the heads up - how did u find out? |
Originally Posted by estnet
(Post 32536945)
Wow- I had tried ordering from D'artagnan a while ago and they couldn't ship to CA but they can now!!!!
Thanks for the heads up - how did u find out? |
Originally Posted by estnet
(Post 32536945)
Wow- I had tried ordering from D'artagnan a while ago and they couldn't ship to CA but they can now!!!!
Thanks for the heads up - how did u find out? i love foie gras but am now eschewing it for cholesterol management. Fun while it lasted. I loved it at Au Cheval in Chicago - served with a really great (probably homemade) strawberry jam and thick Texas toast. |
Originally Posted by gaobest
(Post 32537269)
did you order???
i love foie gras but am now eschewing it for cholesterol management. Fun while it lasted. I loved it at Au Cheval in Chicago - served with a really great (probably homemade) strawberry jam and thick Texas toast. |
Originally Posted by gaobest
(Post 32537269)
I loved it at Au Cheval in Chicago - served with a really great (probably homemade) strawberry jam and thick Texas toast.
https://cimg0.ibsrv.net/gimg/www.fly...c2ca6927d.jpeg |
Originally Posted by estnet
(Post 32537669)
I still have some fat left (frozen) from when I cooked it before - it is great in small quantities for frying instead of butter (like fried egg) or used to saute onions - adds a whole new flavor dimension ;)
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Originally Posted by Eastbay1K
(Post 32536078)
Fwa Gra is now "legal" again in California. Sort of. It has to come from out of state. Great time for luxury restaurants in California to serve this again :o
From Eater Los Angeles: Foie gras, the fattened liver of duck or goose, is no longer illegal to have in California, as long as the product is comes from an out-of-state seller and is transported by a third party, according to a ruling from a federal judge today, reports the Associated Press. Update: the ruling determines that, “Of course, once the foie gras reaches California, it cannot be resold within the state,” which seems to imply that restaurants would not be allowed to sell foie gras on their menus, despite earlier reporting that it was allowed. California Attorney General Xavier Becerra’s office is reviewing the ruling. The ruling doesn’t change the stakes in restaurants: California businesses still can’t sell foie gras. Chefs also can’t give it away as a free “gift,” according to a 2019 ruling against Napa restaurant La Toque, a major proponent of the fatty liver. |
Originally Posted by TWA884
(Post 32546778)
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Originally Posted by ILuvParis
(Post 32546784)
Can't they "give" it away with some expensive entrees?
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