Chicagoist: When is a Duck Liver Not a Duck Liver?

M

Thu, 07 Sep 2006 15:54:24 -0600

Now, I did not personally order Tsonton's supply, nor have I ever eaten at his restaurant, so who knows if he's telling the truth, but giving him the benefit of the doubt, there *is* a difference between foie gras and duck/goose liver. You can harvest goose liver without torturing the animal, much the same way as beef liver, as just another product of the cow. Seems like the anti-foie-gras folks on this site are totally ignoring the possibility that this distinction exists. Also, show me one person who could tell the difference between foie gras and goose liver in a terrine...

JohnnyD

Thu, 07 Sep 2006 15:15:20 -0600

Is the distinction here between the practice of making foie gras vs. just serving duck or geese liver? That is, serving liver from foul that haven't had their throats jammed with tubes and pumped with tons of fat?

Vinny

Thu, 07 Sep 2006 13:46:59 -0600

Of course, banning fg has probably created five times the demand for the product there was before the ban. But showboating aldermen get what they want, the PETA people get a membership drive issue, and chefs pad their profits. Who loses? Oh yeah, geese.

Griffin

Thu, 07 Sep 2006 13:25:18 -0600

Sick of this, Perhaps you see foie gras as a "non-problem," just as others see puppy mills and animal abuse as non-problems, but I actually am concerned with the geese and their welfare. At least I'd prefer they not be stuffed to death so some pompous ass can make "terrine." Trotter stopped using goose liver ages ago, and whadda ya know, he's still the best chef in Chicago. If Tsonton's feeling a bit insecure, maybe he could seek attention by serving penguin or parrot. I mean, they're all just birds.

Thomas Westgard

Thu, 07 Sep 2006 12:41:47 -0600

My veal doesn't taste the same without a thin slab of foie gras over it. The irony has gotten a little more rich in recent months, though.

Sick of this

Thu, 07 Sep 2006 12:34:48 -0600

Yup, very nearly as absurd as the City Council outlawing foie gras in the first place. We've now been treated to the spectacle of a non-violent non-protest to a law that provides a solution to a non-problem. The City Council should either try to address important matter, or abolish itself.

Griffin

Thu, 07 Sep 2006 12:21:41 -0600

Yes, he should damn well be applauded for finding a way around the ban on torturing geese, for stuffing rich assholes' faces with goose liver is very much like opening your home to the Underground Railroad or hiding Jews in your attic. He's a hero for liberty! Chicago chefs cooking without goose liver?! Holy shit! The absurdity of that notion!