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Subject: RTP-area local music and culture

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  • From: James Hepler <jameshepler AT yahoo.com>
  • To: RTP-area local music and culture <ch-scene AT lists.ibiblio.org>
  • Subject: Re: mmmmmm, Durham
  • Date: Sat, 16 Dec 2006 22:45:49 -0800 (PST)

You know, there was a wikipedia entry on me for like 4
hours.

Gotta love 'em.

--- Chris Calloway <ifoufo AT yahoo.com> wrote:

> --- James Hepler <jameshepler AT yahoo.com> wrote:
> > Do they still shove rods down the goose's throat
> in
> > an
> > effort to stuff the bird while it's still alive?
>
> even better. bury it in the ground up to its neck so
> it can't move and waste precious fat calories. tube
> down throat. force feed about three times what it
> would otherwise. makes a nice fatty liver.
>
> slice super thin. flash saute in ignited armagnac.
> when done properly, it should actually *melt* on the
> tongue. it is ethereal. it disappears in the mouth
> before swallowing and the spirits of suffering fowl
> pour out your nose.
>
> as fikri alludes, it is, of course, as everything
> else, all the fault of the jews (may they be
> blessed,
> although now "the production and sale of foie gras
> is
> illegal in Israel"):
>
> "The Judaic dietary law, Kashrut, forbade lard as a
> cooking medium, and butter, too, was proscribed as
> an
> alternative since it also prohibited mixing meat and
> dairy products. Jewish cuisine used olive oil in the
> Mediterranean, and sesame oil in Babylonia, but
> neither cooking medium was easily available in
> Western
> and Central Europe, so poultry fat, which could be
> abundantly produced by overfeeding geese, was
> substituted in their stead. The delicate taste of
> the
> goose's liver soon was appreciated; witnessed by
> Hans
> Wilhelm Kirchhof of Kassel, who in 1562 wrote that
> the
> Jews raise fat geese and particularly love their
> livers. Some Rabbis were concerned with the kashrut
> dietary complications consequent to overfeeding
> geese,
> because Jewish law prohibits eating an animal that
> cannot live for more than twelve months. The chasam
> sofer, Rabbi Moses Sofer, contended that, even
> though
> the animal might die within twelve months, it is not
> a
> treyf animal as none of its limbs is damaged. This
> matter remained a debated topic in Jewish dietary
> law
> until the Jewish taste for goose liver declined in
> the
> 19th century. Another kashrut matter, still a
> problem
> today, is that even properly slaughtered and
> inspected
> meat must be drained of blood before being
> considered
> fit to eat. Usually, salting achieves that; however,
> as liver is regarded as "(almost) wholly blood",
> broiling is the only way of kashering. Properly
> broiling a foie gras—and preserving its delicate
> taste—is an arduous endeavour few engage seriously.
>
> Gentile gastronomes began appreciating fattened
> goose
> liver, which they could buy in the local Jewish
> ghetto
> of their cities. In 1570, Bartolomeo Scappi, chef de
> cuisine to Pope Pius V, published his cookbook
> Opera,
> wherein he describes that "the liver of [a] domestic
> goose raised by the Jews is of extreme size and
> weighs
> [between] two and three pounds." In 1581, Marx
> Rumpolt
> of Mainz, chef to several German nobles, published
> the
> massive cookbook Kochbuch, describing that the Jews
> of
> Bohemia produced livers weighing more than three
> pounds; he lists recipes for it—including one for
> goose liver mousse. János Keszei, chef to the court
> of
> Michael Apafi, the prince of Transylvania, included
> foie gras recipes in his 1680 cookbook A New Book
> About Cooking, instructing cooks to "envelop the
> goose
> liver in a calf's thin skin, bake it and prepare [a]
> green or [a] brown sauce to accompany it. I used
> goose
> liver fattened by Bohemian Jews, its weight was more
> than three pounds. You may also prepare a mush of
> it.""
>
> http://en.wikipedia.org/wiki/Foie_gras
>
> 3
>
> -- ch-scene: the list that mirrors
> alt.music.chapel-hill --
> http://lists.ibiblio.org/mailman/listinfo/ch-scene
>


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