Block Of Goose Foie Gras Fully Cooked by Bizac | 
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| Brand: GourmetFoodStore
Category: Gourmet
Buy New: $19.69 - $539.07
Avg. Customer Rating:  1 reviews
Sales Rank: 7999
Country: france
Media: Misc.
ASIN: B000LR0A34
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Product Description
This dazzling foie gras, made of fine geese, is manufactured by Bizac, sister company of Rougie, the biggest foie gras manufacturer in the world. Large solid blocks of goose liver are compressed together and whipped, fully cooked for longer shelf life, and ready to spread right out of the can. Store in a cool, dry place, slice or spread over toast, and pair with a fine Sauternes. Utterly sublime.
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| Customer Reviews:
F I R S T..... T A S T E.... O F.....F O I....G R A S September 8, 2008
BLOCK OF GOOSE FOI GRAS, FULLY COOKED BY BIZAC. This is obviously a luxury item -- and not one I buy every day. In fact, this is the first time I have ever eaten it -- or any other foi gras. Ladies do not reveal their age, (or am I coming close to revealing it by making that somewhat old-fashioned statement?) -- but suffice it to say, I can remember like yesterday, the day when JFK was assassinated....
To those who say, "animal cruelty", I have 3 things to say. First -- for those who are religiously-minded, there IS a statement in the Bible that says, "God gave man dominion over the animals." Secondly -- should a human meet a HUNGRY animal, of whatever species, on the road -- do you think that hungry animal would think twice about eating, or not eating, the human? And thirdly -- no matter how many protest, there will STILL be those of us who want to eat this stuff. Like the wearing of furs, it does not seem a thing that will completely disappear, at least, not within the lifetimes of those presently alive....
In my opinion, Everyone should have a taste of "the good life", at least once in their lifetimes -- and this includes fois gras! And, I suddenly thought ....why not now? If my dreams come true and I become very wealthy, I might even be able to afford it again....but for now, at least ONCE....
"Pate de foi gras", has been somewhat of a "forbidden fruit" in my life...(making it espcially tempting, of course!) A junior high-school French teacher, who REALLY made us study, (and who would, on reflection, have fitted in nicely, as a French teacher at Hogwart's School for Witches and Warlocks, had their been such a school, in reality, then_, first introduced me to foi gras...but my reaction to his description was NOT what he had intended! Though not, (I don't think), having any French heritage, he had the utmost passion for 99.99999% of French culturee, language, and history. The ,00001% which he did NOT like was foi gras! He described, in perhaps magified, gruesome detail, how it is cultivated. I had never heard of the stuff before entering his class...but somehow, his litany of the cruelty done to the poor, innocent
geese to make foi gras made me want it! I guess it's a power thing...besides, other people seemed to enjoy it -- why not me?
Then, about a year ago, in a vegetarian magazine I found in the library,
it mentioned that Amazon sold foi gras, and of course, the editors of this vegetarian magazine were dead-set against this, (to them), insidious practice. JUST what I needed to read! Whee...MORE forbidden fruit! : )I suppose I'm the type who just does NOT like to be told what do and what not to do, what to eat and what not to eat! So -- girding myself to eat mainly store-brand spaghetti and store-brand tuna fish for the next two months, I plunged deeply into my wallet and bought not just a tin of this brand of foi gras, but another, as well. To compare them. And become a sort of mini-expert, (should I ever get into the company I so deeply desire to keep...and have something in common about which to talk to them!)
When the BIZAC foi gras arrived this morning, I had every intention of saving at least half, so that I could compare it to the other type I bought. Of course, I couldn't do this. The BIZAC foi gras was far too delicious, and there was far too little of it, (2.6 oz in toto), to leave even a scrumptious semi-morsel. But I ate it slowly and deliberately, having in mind the writing of this review -- for Amazon, Amazon's readers, and also to remind myself, for comparison's sakes, when the other brand of foi gras that I ordered arrives.
Upon opening the tin, I saw a slice of foi gras far too thin for the depth of the container. Upon further exploration, I noticed that there were not one, but TWO gourmet slices of foi gras inside, separated by a metal piece -- of the same metal that comprises the outside packaging! No flimsly layer of aluminum foil! No corners cut! Delightful! Only a true and dedicated gourmet firm would go to the trouble and expense of serving up two scrumptious layers, this way!
To those who have not, (yet?) experienced the joys of the first, (and, for me, perhaps, only) portion of foi gras, I will describe the BIZAC
foi gras I had within, thusly: The texture is that of a very firm, but
soft, salmon moulee. Quite firm, yet easily sliced, and easily spreadable. The taste is quite scrumptious: I would equate it to the
finest salmon, sprinkled with liquid smoke and a bit of wine. (Indeed, "Port Wine" is one of the ingredients!) Quite, quite good -- only it is the teensiest bit too salty. Salt is, sadly, one of the ingredients -- althogh here, it is the fourth of eight ingredients, not second or third, the way one might find an ingredient listed in most supermarket foods. Still -- for a food of this expense, and of this admittedly totally scrumptious, (except for being slightly too saltly), and gourmet quality, could not another preservative be added, instead of salt, (which is bad for the heart, and has so many other negatives?) Yes, there ARE other preservatives listed -- but these are even WORSE than salt: SODIUM ascorbate, and SODIUM nitrite! "Sodium" is another word for, (even more) salt, of course, and "sodium nitrIte", (if enough of it is eaten), is a suspected cancer-causer! Could not the more harmless sodium nitrAte be used...or even better, a more natural, even if slighlty more expensive, NATURAL spice preservative? Is it wrong to expect all natural ingredients in a food of this degree of elegance and gourmet reputation? In my humble opinion, it is not!
Perhaps all other brands of foi gras also use salt, sodium ascorbate, and sodium nitrate. As a novice when it comes to foi gras, I obviously do not know. As an occasional treat, I suppose that eating even sodium nitrite, (totally dreaded by many nutrition-conscious people), couldn't hurt anyone. But oh -- for a foi gras made of totally natural ingredients! More people would buy it, more of the time, I suspect -- as it would be, "cancer-scare-proof". On the label, it is proudly stated that BIZAC has been in existence since 1825! Quite a record-- I am SO glad that SOME traditional firms are still in existence -- more and more so, as those I knew as a child, (Woolworth's, Telegrams by Western Union, Oldsmobile autos), disappear one by one. My respectful suggestion to BIZAC, (and any other foi gras manufacturer who now uses some kind(s) of artificial and/or chemical ingredients in the manufacture of this undeniably scrumptious gourmet treat!), is to make, (also?), an "au natural" variety, (of slightly higher cost, if necessary), for those of us who wish to avoid chemicals in our food!
"Depuis 1825", it says on the label. Perhaps a foi gras made as it was originally: "Foi Gras 1825", or "Foi Gras 1899"...or whenever it first appeared...without chemicals, of course, (and, if necessary, modernized FOR SANITARY / HEALTH REASONS ONLY), would be SO appreciated. Taking a bite of the ORIGINAL receipe would be like stepping back in time -- adding an additional reason to buy this scrumptious, gourmet treat!
If and when I can ever afford this yummy stuff again, would I buy it? Yes! But much more often, if it were devoid of chemicals and too much salt! And this goes for ANY foi gras, from ANY manufacturer!
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