Boss lady must like me

**Dirk Skene** · 28th July 08, 08:25 AM

As some of you here know I have a part time job as a line cook at a bistro style restaurant here in Memphis. Lately our brigade de cuisine has been pushed to the verge of its capacity. I am surprised we haven’t killed each other. Last Saturday, as I was checking out, the boss gave me A 1 ½lb foie gras. She said to take it home & cook it up for my wife & myself. My jaw dropped

I cooked up some of it for us with caramelized onions for a midnight snack. My wife had a bit more Sunday morning as part of her breakfast in bed. We’ll finish it off tonight.

One of the 2 most decadent meats in the world, the other being Kobe beef, and I have had it 3 days in a row and am actually getting tired of it. Can you say heart attack?

**Spc. Scott** · 28th July 08, 08:42 AM

Yeah she must like you. Sounds like the bistro is doing a fair bit of business.

...or she's trying to give you the heart attack. j/k

**BEEDEE** · 28th July 08, 08:59 AM

Aaah! there is nothing quite like fois gras frais.

Brian

**Carolina Kiltman** · 28th July 08, 09:08 AM

It must have been the kilt

**Jerick** · 28th July 08, 10:03 AM

Heart attack
Why yes I can say heart attack

**vmac3205** · 28th July 08, 10:07 AM

Heck, I can even spell hart attak. Okay, maybe not.

**Rex_Tremende** · 28th July 08, 04:37 PM

Once on NPR I heard a segment about (I think it was) some event recognizing the birthdate of Auguste Escoffier. One of the attendees interviewed was gushing over the food - necessarily excellent, considering the occasion - in a reserved, slightly snobbish sort of way. She said, "Well, if you love foie gras...," she paused, and then added conspiratorially, "and who doesn't? ..."

I don't remember what she said next, but that line has always tickled me, and I can't think of foie gras without remembering that sound bite like it was this afternoon.

Regards,
Rex.

**vmac3205** · 28th July 08, 04:52 PM

I always assumed I wouldn't like it, then had it as part of a meal in Europe, and OMG was it ever good. If we called Haggis foie agneau, would it get more respect?