Posted on 09/05/2001 5:38:43 AM PDT by Orual
If it's true that you are what you eat, then what are we to make of the fact that we live here in the land of foie gras with chocolate sauce? Of eel with roasted watermelon and green tea-cauliflower foam? Whatever the answer, one thing is clear: Today, the New York culinary scene provides food for thought to challenge even the most bizarre tastes. See which Manhattan restaurants have the weirdest dishes of all: Can your palate handle it?
#7: Foie Gras with Dark Chocolate Sauce and Orange Marmalade
Goose liver only a chocoholic could love...
• $72 prix fixe at Lutece
The Dish: Is it breakfast? An appetizer? Dessert? If you're pressed for time, kill three courses in one slab of foie gras, drowned in dark chocolate sauce and accented with orange marmalade. All that's missing is the toast. The New York Times called it “ill-chosen” and “out of register” but still gave new chef David Feau’s pyrotechnics two stars.
The Restaurant: What would Andre Soltner think of this revamped culinary legend? The guiding force behind Lutece ( 249 E. 50th St.) is long retired, and his pantheon is being turned on its head. East Side ladies beware, this is not your father’s Lutece.
Other Dishes: Feau, formerly of Guy Savoy in Paris, is no French-cuisine snob. He borrows flavors from around the world to create dishes like raw tuna with cilantro, apple and Moroccan oil; cumin- and rosemary-crusted lamb loin with lemon sauce and parsnip gratin; and curried squab with mascarpone and fava beans.
#10: Lobster with American Cheese
The sublime and the ridiculous on a plate.
• $22.95 at East Boat Restaurant The Dish: Think of it as a new use for the Kraft single: Icky, viscous processed cheese defiles pricey lobster flesh. “Like tuna melt!” the owner told the reviewer from the New York Post.
The Restaurant: The Post’s Steve Cuozzo, the only New York critic to pore through the bizarre, voluminous menu at East Boat Restaurant (72 Kenmare St.), recently declared the place “NY’s weirdest eatery.”
Other Dishes: An endless variety of lobster preparations, from Sichuan to satay, served alongside garlic bread, New England clam chowder, and wok-sauteed spaghetti slathered in ketchup.
Foie is liver. Foie gras literally means fat liver. People still eat the stuff, even if they know what it is.
Braunschweiger, aka Leberwurst, aka liverwurst, aka liver sausage, aka liver pudding, is also liver (pork), with a load of lard in it. Yum.
Don't ask what's in hot dogs.
Unfortunately, I did know it meant liver, and also knew what braunschweiger was, and still ate both. The stuff is terrible for you, and while I didn't loathe it, I didn't see what the big deal was about either stuff. It was pretty bland. Give me chips and salsa anyday.
In a word: paste. I believe the French use the word to mean anything from pastry dough to clay to library paste, and it certainly fits pate de foie gras.
I haven't had that in years.That is good stuff.I like it best fried.
I can remember when I was a kid (I'm 47) my grandpa would come by the house after he and his brother butchered hogs and bring us some "Worshter Braut(sp)" with "Cracklins" For those who don't know Worshter braut is made by catching the blood from the hog after "Sticking" it.Then it is mixed with corn meal,made into balls then boiled.
Thanks allot T'wit, first for reminding me of the cow udder (which I could not get off my mind yesterday) and now for the revelation that Braunschweiger, formally a favorite of mine (with mayo & onions) is, in fact, made with liver! Couldn't you have waited until I shook off this mortal coil (no doubt with a massive MI) for that info. LOL
Just enjoy it. Liver is good for us, in moderation -- B vitamins, protein. I can't stand the stuff, but Braunschweiger makes it delicious. So much the better with mayo and red onions.
Btw, I had reason to check the Mayo Clinic web site the other day. It can be found at www.mayoclinic.com. www.mayo.edu is also the Mayo Clinic. However, www.mayo.com is Hellmann's :-)
That ought to get everyone's mind off the fried cow's udder :-) .
Sorry, it has nothing to do with sex. In fat, saute some sauerkraut, onions and caraway seeds, Layer mixture in ovenproof pan, alternating with sliced cooked sausages. Cover the whole mess with mashed potatoes. Heat through in 350o oven, until top is brown, 15 or 20 minutes.
I would love to go there, though. However, I will just skip the curdled milk and go straight for the vodka.
No, I really don't remember what I was doing there. It must have been a lot of vodka!
Yeesh - that recipe book is under about 10 metric tons of junk in a kitchen cabinet. I'll dig it out and post the recipe 'soon as I get my hernia belt out of the attic.
Baked Seal Flippers
Clean flippers, take off all fat, pour very hot water over flippers and wash thoroughly. Use lots of hot water. Fry out fat pork, cut flippers in pieces, season with pepper and salt and brown on all sides in hot fat, with a couple of onions sliced. Put in casserole and cover with hot water. Add carrot and turnip cut in cubes. Put in slow oven and let cook for two hours. Take out of oven, cover with pastry and cook in hot oven until pastry is done.
And, just in case you're not the wasteful type, here's what to do with the rest of the seal:
Baked Newfoundland Seal
Take 3 lb seal. Place in a boiler and cover with cold water. Salt to taste. Put 2 tsp. baking soda and boil 25-30 minutes. Remove from stove and wash in cold water. Cut off excess fat and dry in cloth. Take pinch of spice and rub over seal meat. Fry fat pork golden brown and place meat in same, placing strips of pork on top. Place in 350 degree oven and bake 2 1/2 hours. (You may add dressing if desired). Serve with baked potatoes which could be baked in same pot.
You first.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.