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Your views on Foie Gras

Thomas Micklewright

By Thomas Micklewright
in The Lounge

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Alan Medic

Alan Medic

Posted
Posted

Otta Wrote:

-------------------------------------------------------

> Alan, if you read your last post back, out loud,

> and add emphasis where you've PUT THINGS IN

> CAPITALS, you sound a bit mental.

>

> I kind of AGREE with the point you're MAKING

> though.


Is this a SLUR on the mental people of ED I ASK myslf?

Laddy Muck

Laddy Muck

Posted
Posted

Alan Medic Wrote:

----------------------------

> Is this a SLUR on the mental people of ED I ASK

> myslf?


SO! What CONCLUSION did you arrive at?


Moreover, what PRECISELY did you mean by "MENTAL" here?




*thinks: this WHOLE thread has turned a bit mental. Great Friday Forum Fodder! A change from Foie Gras (and treacle);-)*

Otta

Otta

Posted
Posted

Lounge threads don't tend to get cleaned up, unless there is nasty personal name calling and that type of thing.


This got a bit angry but not personal. And the silence of a particular poster today suggests to me that they're a bit sheepish about causing an unnecessary stir.

Alan Medic

Alan Medic

Posted
Posted

Thomas Micklewright Wrote:

-------------------------------------------------------

> I suppose Alan if I reflect the comments on this

> thread, now the relationship is reversed Im

> expected to label you as a crazy boycotting

> eco-warrior green freak, a one man dictator who is

> destroying dulwich for the consumers? he he


Is that CRAZY like in MENTAL? he he what? Think of the TREES. Would YOU believe that there's a thread NEARBY where someone wants ADVICE of how to have one CHOPPED DOWN.Huh.

Marmora Man

Marmora Man

Posted
Posted

Thomas Micklewright Wrote:

-------------------------------------------------------

> Thanks Maxxi Ill be sure to follow up re. The

> Prince Regent - that naughty prince!

>

> Any other places around Dulwich area that serve

> Foie Gras?

>

> Thomas


My home - when I'm feeling flush. We also serve steak tartare, pork belly, bacon sarnies, roast chicken, roast lamb, sausages, kidneys, black pudding, lamb shanks, roast beef, almost any kind of steak - as long as it's rare, hams, pate, salamis, boeuf bourgignon, chicken livers, fresh vegetables, good red wine, good white wine, whisky, brandy, gin & rum, strong coffee. Long live carnivores, drinkers and fornicators, enjoy life; say no to pulses and vegetarianism.

maxxi

maxxi

Posted
Posted

Marmora Man Wrote:

-------------------------------------------------------

> Thomas Micklewright Wrote:

> --------------------------------------------------

> -----

> > Thanks Maxxi Ill be sure to follow up re. The

> > Prince Regent - that naughty prince!

> >

> > Any other places around Dulwich area that serve

> > Foie Gras?

> >

> > Thomas

>

> My home - when I'm feeling flush. We also serve

> steak tartare, pork belly, bacon sarnies, roast

> chicken, roast lamb, sausages, kidneys, black

> pudding, lamb shanks, roast beef, almost any kind

> of steak - as long as it's rare, hams, pate,

> salamis, boeuf bourgignon, chicken livers, fresh

> vegetables, good red wine, good white wine,

> whisky, brandy, gin & rum, strong coffee. Long

> live carnivores, drinkers and fornicators, enjoy

> life; say no to pulses and vegetarianism.



Do you deliver?

david_carnell

david_carnell

Posted
Posted

Annette Curtain Wrote:

-------------------------------------------------------

> And....

>

> Where would I be without that first gamey sh!t on

> the glorious 12th.

>

> There is literally nothing like it.

>

> I love eating those birds I do.

>

> NETTE:-$



Now you're talking....grouse, pheasant, quail, patridge, pigeon, venison, rabbit, hare....proper manly food. Bring on autumn.


But then I love offal too....brawn, liver, kidney, hearts, sweetbreads....the whole kit and kaboodle. Fergus Henderson is a god.


Mmmm....I feel a trip to the butchers coming on.

Thomas Micklewright

Thomas Micklewright

Posted
  • Author
Posted

Minor nb. MM, a carnivore only eats meat nothing else.

Even you would find that a struggle.

Good to see you enjoy your fresh veg - where abouts do you buy yours from? I rather like pretty's, they seem to know their stuff.

In fact the next Dvvs talk is on vegetables hope you can make it!

Tom

Ps. What is brawn David?

maxxi

maxxi

Posted
Posted
Brawn is a meat/jelly combo acheived by boiling a pig's head - it can be solid enough to slice or loose enough to spread. Hard to find (done well) but Peter Gott (Sillfield Farm, Borough Market) used to do a good one (don't know if he still does) together with a fine spicy haslet (like a pork meatloaf) which is another pork product that's getting harder to find.
katie1997

katie1997

Posted
Posted
Brawn and haslet have been around for years and used to be really inexpensive, as anyone with even a slight knowledge of butchery will tell you. No-one seems to know about cuts or types of meat anymore since the demise of butcher's shops and the rise of supermarkets and plastic packaged flavourless rubbish.

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