You’re not.
“Trader Joe’s near me” thirty five miles. 
I’ve never been to Trader Joe’s, either.
I make liver treats for the cats. It’s chicken liver boiled and drained and refridged.
No salt, no spice.
I’ve caught Son-of-a-wrek eating them with the salt shaker in hand. He’s nuts.
I told him they were cat treats. He said “You spoil those stupid cats, Ma!”
Not worth a trip on its own. They have a few very good items, and the rest is kinda cheap crap. The booze is good and cheap, though.
This is what I’ve heard about it. I can get to one in about 25 minutes but I don’t see any reason to drive that far to any grocery store.
I had great foie gras at a couple of fine dinning restaurants no idea how that could be replicated at home though.
The only other way I’ll eat liver is in a giblet gravy which you can use on anything but I’d go biscuits and gravy or mash potatoes and gravy.
I like Trader Joe’s. There are a number of things they have that I don’t see anywhere else, mostly frozen foods.
I’ll return there when the pandemic’s over. Last time I was there, they were limiting the number of people in the store, so there was a line a mile long to get in.
Chicken hearts, livers and spleens are also the main components of Jerusalem Mixed Grill, a delicious Israeli dish.
Christmas Lunch for us starts the night before when the turkey giblets are made into a stock, ready for the next day. That’s the true magic of christmas…well that and having a sherry at 10AM when prepping lunch.
This sounds delicious. I don’t know where to get any outside Jerusalem but I could try to make it myself and just ignore the local critics.
Oooooohhhh, I like me some braunschweiger, from waaay back. Learned it at “my Grandpa’s knee” (well, kitchen table really)
Vaderling won’t eat it.
You did see the part where I said I was sceptical, right? Fruit flavored chili seems a little…trying too hard to hide the liver or something, specially raspberry, but I’m usually up for a culinary adventure now and then
Now this sounds interesting, never mind the fruit chili, Imma go with this! Thanks for the suggestion
you cant in the us … foie gras has to be imported due to the creation process being illegal in the us (its force-feeding a goose so much that its organs enlarge and then you use just the liver )
Well you might be able to use normal goose liver but then its just pate
It’s not like there’s any “official” way of making it - just find a recipe that looks good online and try it out. Just don’t put ketchup on it.