That’s good, then try foie gras, since it isn’t guts. Guts are intestines. Foie Gras is a gloriously fattened liver. I wouldn’t eat guts either except under certain trustworthy circumstances (a couple local chefs around here do great things with tripe).
When the day comes that I give a flaming fuck about these protesters, Elvis, Jimi Hendrix, Jim Morrison, and Ronnie Van Zant, despite having been dead for decades, will sing a Hound Dog/Purple Haze/Light My Fire/Free Bird medley at the Republican National Convention. And butterflies will fly out of my ass. PLUS, Cecil Adams will reveal that Der Trihs and Kanicbird are both sock accounts he started when he was drunk.
I won’t mention the part about Starbuck and Willow making a naked Oak sammich, because that could really happen some day. 
“Liver-Eating Johnson, found his way into the mountains. Bettin’ of forgeting all the troubles he once knew…”
Never said you should give a flaming fuck about them. But if you’re going to criticize their position, it might be best not to lie about what that position actually is, because it just makes you look like a jackass.
I’m so going to that concert, and if I win the lottery before then, there’ll be an orgy of foie gras for everyone (even the dead guys!) like you’ve never seen.
Hell, I’ll probably slather it all over my body in an attempt to get laid.
Only to pedantic asswipes like you. Now, in accord with the defanged pit rules, kindly go have a conjugal experience with yourself. It’s Friday, and I’d rather drink than swap insults.
I want to try to make foie gras milkshakes. Its an idea I’ve been bandying about. I suspect they won’t be able to be sucked through a straw.
So, wait a minute … why are you called FoieGrasIsEvil then?
I always assumed … silly me … that it meant you thought that foie gras was … you know … um … evil … . 
Promise ya I won’t even try. The Book of Oak specifies that Milkshakes are Holy, and shall always be chocolate. I like ya and all, but I’m not going to blaspheme against my own recently invented pseaudo-religious creed or anything.
Its just a stupid play on words. I’m an outspoken advocate of the stuff. The only reason its “evil” is because its so goddamn addictive, good and so freaking expensive that I cannot afford to eat it at all anymore now that I am out of the fine dining arena.
I actually only thought about pureeing foie as a means of richening the milkshake…of course it’ll still be chocolate! There’s already foie gras ice cream in the haute cuisine restaurant’s pastry chef arsenal…I want to drink the stuff!
More power to ya. You can still have mine. Strongly suspect if I used the phrase “haute cuisine” at any of my usual eateries, the waitress would think I was teasing her again. Then she’d bring me my usual, and read her horoscope over my shoulder while I eat and read the paper.
Sometimes, I think maybe I live in a Tennessee Williams play. That probably isn’t good.
Does anyone without a vested interest support that counter argument?
So the argument about whether it’s humane is moot for you - why even bring it up to disagree with it?
Because I agree that it is humane…and when and if someone tries to argue that it isn’t, rather than try to convince their crazy asses, I’ll just agree that it isn’t even if I don’t mean it.
No, it’s first they came for the juice…
To omit the liver is inherently not comprehensive.
I’ve had fois gras at Chez Panisse. Suffice to say two bites was enough to make my head spin. The other times I’ve had it, it was not as good.
If you feed a cat liver, it will never shit in the same place twice.
But chocolate covered rasins are a whole 'nother story.
Some foods I just crave: eggs. nuts. fruits. shrimp 
Never had foie gras. FoieGrasIsEvil, if I have some kind of cherry high experience with foie gras, will it spoil my taste for my current, much cheaper treats?
Nah. Its not a gateway drug or anything. It won’t reset your taste mechanism permanently. There’s a lot of different ways to make it but my favorite is this one: http://forkyou.files.wordpress.com/2009/02/foie-gras-dish1.jpg
That’s seasoned, seared foie gras. It looks like in that picture its being served with some kind of grape compote or something. My experience with this method is that its best served with some kind of a fruit with decent acidity, as it provides an excellent acid cut to the uber-richness of the foie. This method usually also has some kind of bread (typically brioche) served underneath it to catch all the drippings and sauce. To me, this way is the ultimate: its salty, sweet, rich, clean and texturally orgasmic.
Another way to try is called torchon. Its essentially a rolled, salt-cured foie “log” that’s been wrapped in saran wrap after curing and refrigerated. Its usually blended with dried fruit (apricot works great!) before its rolled (sensing a trend? fruit+foie=heaven), and then its sliced and lain atop toasts, or arranged on a plate on its own. Usually its then drizzled with some kind of a reduction (like one made from port wine) and eaten by hand as an hors d’ ouvres. Here’s what a torchon looks like:
