in Extra Matter

More foie gras. Please.

Over at the other place, I wrote about some of the things that just wouldn’t fit here. Mostly, that was about the anatomy and physiology of the digestive system of ducks and geese, and the question of how essential is the process of gavage to the production of foie gras. In French law, it is required. No gavage, no foie gras.

So what do you call the fatty liver that some people seem able to persuade ducks and geese to make?

Also, some links to things other people have written, and truly the most horrifying discovery of the past couple of weeks: foie’camole.



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