cowdery wrote:When PublicBlast used the term "meat butter" like it was a bad thing, I knew simply that his tastes and mine differ.

LOL! "To each his own," indeed!

You know, maybe it is just that my tastes are tending towards the leaner and more vegetable-heavy these days. Heaven knows I could benefit from it, even if I have to be less epicurean.

I feel I can finally contribute to this thread.

I had foie gras for the very first time last night. I'd never had it mainly because a) the controversy regarding its production and b) I wasn't about to pay for it.

Well last night, at the Epicurean Awards here in Las Vegas, a good friend of mine came bounding out of a room in the back exclaiming "There's a whole table back there with cheeses and smoked meats! And Foie Gras!"

I will have to say that it absolutely was one of the most divine things I have ever tasted. Not just, wow, this is really good, but mind-numbingly, eyes-rolling-in-the-back-of-my-head delicious.

It was served as a turine (sp?), and on a wee bit of artisan bread, it was melty, buttery, not-livery, smooth, a decadent flavor gracing your tongue... heaven.

Will I eat it again? I'd probably wouldn't order it for myself, but if it's be proffered to me while I'm wining and dining among the best chefs in this city, you bet I'm savoring every morsel of it!

gmonkey wrote:I will have to say that it absolutely was one of the most divine things I have ever tasted. Not just, wow, this is really good, but mind-numbingly, eyes-rolling-in-the-back-of-my-head delicious.

It was served as a turine (sp?), and on a wee bit of artisan bread, it was melty, buttery, not-livery, smooth, a decadent flavor gracing your tongue... heaven.

If you enjoyed it so much as a terrine, you will definitely have to try it seared.