Ideas for Thanksgiving Dinner
- Thread starter Crez4jc
- Start date
rivertrash
Senior Insider
Last year we had a great Thanksgiving meal at La Langouste where we dined on "Caribbean turkey" with all the fixings. Great fun and great food.
stbartshopper
Senior Insider
That Caribbean sounds delish! If you can recall, please give us more details.
rivertrash
Senior Insider
Lobster. No turkey'
stbartshopper
Senior Insider
A lobster thanksgiving dinner is one we would never forget, especially at La Langouste, with s stroll on the beach there.
stbartshopper
Senior Insider
Never encountered a ‘lobe’ of Foie Gras. Learned something new. Thank you.
andynap
Senior Insider
Not to disagree (much) but a lobe would a half of a liver. Foie Gras is processed with extra ingredients.
DTS—Thanks much. Will check it out. Hopefully, they’ll still have some.
Andy et. al.—Seared foie gras does indeed come from a lobe of liver. (Trust me, I know a lobe of liver when I see one.). The lobe is sliced when cold with a warm knife, then seared at high temperature for a few seconds on each side. (Much to my dismay, I’ve discovered that if the temp is too low, the foie just melts, and all you get is a pool of very expensive goo.). Best served (IMHO) on a bed of baby greens with a mango chutney. (Recipe posted previously.).
I believe that pate’ de foie gras is the processed version referred to earlier. It comes mixed with various other ingredients, has a paste-like consistency, and is meant to be spread on toast points, slices of baguette, etc. (I defer to my French friends’ expertise if I’ve gotten my facts wrong on any of this.).
All—Regardless of what you’re having for Thanksgiving dinner, have a safe and happy holiday. And remember, the food doesn’t really matter that much, but rather it’s the people you’re sharing it with. Cheers.
Andy et. al.—Seared foie gras does indeed come from a lobe of liver. (Trust me, I know a lobe of liver when I see one.). The lobe is sliced when cold with a warm knife, then seared at high temperature for a few seconds on each side. (Much to my dismay, I’ve discovered that if the temp is too low, the foie just melts, and all you get is a pool of very expensive goo.). Best served (IMHO) on a bed of baby greens with a mango chutney. (Recipe posted previously.).
I believe that pate’ de foie gras is the processed version referred to earlier. It comes mixed with various other ingredients, has a paste-like consistency, and is meant to be spread on toast points, slices of baguette, etc. (I defer to my French friends’ expertise if I’ve gotten my facts wrong on any of this.).
All—Regardless of what you’re having for Thanksgiving dinner, have a safe and happy holiday. And remember, the food doesn’t really matter that much, but rather it’s the people you’re sharing it with. Cheers.
