Although the literal translation from French is "fat liver," foie gras is the term generally used for goose liver. This specialty of Alsace and Perigord is, in fact, the enlarged liver from a goose or duck that has been force-fed and fattened over a period of four to five months. These specially bred fowl are not permitted to exercise, which, combined with the overeating, creates a huge (up to 3 pounds), fatty liver.
OK - I'm still waiting here for a follow up, and I can't find a way to read that as remotely friendly. Am I missing something?
Maybe you're fancy!
I think it was supposed to be an upgrade from plain liver. I'd ask her, but she went out fer a bit.
I wasted most of a morning tagging a bunch of MP3s that had no information. Heh...it was bugging me!
Sign me up, baby! :-)
Oops! I'm not supposed to be here.