abbr. generally recognized as safe(饮料等)一般认为安全(美国食品及药物管理局用语)
A foie gras week, she suggests, ought to include hands-on experience at making foie gras and confits in the farmhouse kitchen of a small duck producer she knows, and learning to cook dishes using both confits and fresh duck.
A foie gras week, she suggests, ought to include hands-on experience at making foie gras and confits in the farmhouse kitchen of a small duck producer she knows, and learning to cook dishes using both confits and fresh duck.
The Scots dined on haggis, the French had foie gras and the Americans enjoyed steak and a radio special by comedian Robin Williams.
And he offered expensive delicacies like foie gras.
But combining foie gras and truffles at the point of serving is a very different matter - it is a marriage made in heaven. Fresh white truffles from northern Italy, the most expensive and best, are usually in season until just after Christmas.
On each tournedos lay a round slice of foie gras just a little smaller than the former; the slices should be seasoned, dredged and turned in butter.
'Mikuni is echoing me,' he corrected gently. We will not soon forget his foie gras with grapes jellied in Madiera or the half cooked wild salmon with rough sea salt kernels sprinkled on top or even the astonishing variety of homemade breads.
The UK is still well behind France, however, in the availability of fresh foie gras.
Valiantly, however, the Weekend FT's food and drink team agreed to research and sample what is available to establish best buys for readers. First, a few basic facts about foie gras.
Take your pick. Now, some of you may have gained the impression from my recent columns that I do not consider foie gras and truffles good companions.
Home deliveries are despatched promptly for all manner of preserved duck and goose products, from foie gras to cassoulet. More delicate than preserved foie gras is mi-cuit or demi-conserve.
Home deliveries are despatched promptly for all manner of preserved duck and goose products, from foie gras to cassoulet. More delicate than preserved foie gras is mi-cuit or demi-conserve.
Eating well used to mean fois gras and caviar.
When you put your knife into the quail, you have to feel the foie gras." "It was extraordinarily difficult, because we had to recreate a visual image on a plate," he said.