> Foie Gras is illegal in Australia, the UK and Illinois
Production of foie gras doesn't happen in the UK, but it's legally served at every half-decent bistro. You can also buy tins of pate de foie gras at most supermarkets.
> Chickens and pigs we have to eat... but this process is just sick
I usually avoid heated debates on QL, they're not worth the effort, but as no one is sticking up for delicious foie gras, I suppose I'll have to join the fray.
The stuff is amazing. Normally, I'm not into expensive names - for me, caviar is just awful and I'd prefer a pint of real ale to an expensive french wine. However, foie gras is a miracle of french ingenuity. If you've ever tasted chicken liver pate and thought "this stuff is nice", then you'll wet yourself when you taste a bloated goose liver. Rich, buttery and far more delicate than a chicken liver, once tasted you'll never forget the sensation.
> I bet you couldn't "stomach" it yourself if you even saw it done.
There's been plenty of opportunity on UK TV to see gavage (force feeding). In particular, I remember seeing John Burton Race visit a goose farm to explain the process. It wasn't particularly unpleasant viewing.
What you will _never_ see on television is the killing of sheep or cows, which is a truly awful experience if you haven't seen it before. Drumming up a campaign against cruelty to birds is just hypocrisy if you're happy to kill mammals by the million. And don't get me started on what happens to the calves from dairy herds when there's no veal trade.
Almost everyone eats meat, and we'd all prefer to ignore the killing of animals while we're nibbling on a kebab, drinking a glass of milk, or trying on a nice new pair of shoes. A lot of people are also happy to ignore a goose's sore neck for a better entree - if you can't ignore the cruelty, don't eat it.
> Foie Gras is illegal in Australia, the UK and Illinois
Production of foie gras doesn't happen in the UK, but it's legally served at every half-decent bistro. You can also buy tins of pate de foie gras at most supermarkets.
> Chickens and pigs we have to eat... but this process is just sick
I usually avoid heated debates on QL, they're not worth the effort, but as no one is sticking up for delicious foie gras, I suppose I'll have to join the fray.
The stuff is amazing. Normally, I'm not into expensive names - for me, caviar is just awful and I'd prefer a pint of real ale to an expensive french wine. However, foie gras is a miracle of french ingenuity. If you've ever tasted chicken liver pate and thought "this stuff is nice", then you'll wet yourself when you taste a bloated goose liver. Rich, buttery and far more delicate than a chicken liver, once tasted you'll never forget the sensation.
> I bet you couldn't "stomach" it yourself if you even saw it done.
There's been plenty of opportunity on UK TV to see gavage (force feeding). In particular, I remember seeing John Burton Race visit a goose farm to explain the process. It wasn't particularly unpleasant viewing.
What you will _never_ see on television is the killing of sheep or cows, which is a truly awful experience if you haven't seen it before. Drumming up a campaign against cruelty to birds is just hypocrisy if you're happy to kill mammals by the million. And don't get me started on what happens to the calves from dairy herds when there's no veal trade.
Almost everyone eats meat, and we'd all prefer to ignore the killing of animals while we're nibbling on a kebab, drinking a glass of milk, or trying on a nice new pair of shoes. A lot of people are also happy to ignore a goose's sore neck for a better entree - if you can't ignore the cruelty, don't eat it.