Thoughts on foie gras

I'm been deliberating for a few days now about whether to even mention this here, as it seems to be such a touchy subject. But dang it, I love foie gras. And I think it may be more humane to eat foie gras (from the right supplier) than it is to eat chicken. I even like it raw, now. I took a class on Friday night where we used about 7 pounds of foie, and it was just decadently wonderful. (Good thing I don't have a cholesterol test scheduled this week!) I learned how to sear it, which was a biggie for me. Also to make a mousseline, and to do a couple of raw preparations. (I had no idea how complimentary the textures of raw foie and perfectly ripe avocado are, and how well pomegranate works with that.) I'd already learned how to devein it last summer in another class. Now I feel prepared to deal with this luxury, if it ever comes my way. And a little birdie tells me it will, along about the middle of February...yum, yum.