I haven't always been comfortable with foie gras, though I've spent a good chunk of my life working with it...Later on, as my culinary career expanded, I learned to love it.
finally comfortable with my industrialized fascistic extraction of flesh :amber-snacking:
"Foie gras production should be judged not by the worst farms, but by the best"
lol sounds like a Joe Biden spokesman, fuck off PMC dork
Urgh :big-honk: Lopez-Alt's cookbook The Food Lab is well worth torrenting btw