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Old 02-06-2013, 09:22 AM   #101
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Now I'm even more confused.

To me it looks like slices of meatloaf.

I was thinking of sliced foie gras in a tortilla. What are those pies in the background?
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Old 02-06-2013, 09:33 AM   #102
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Now I'm even more confused.

To me it looks like slices of meatloaf.

I was thinking of sliced foie gras in a tortilla. What are those pies in the background?
Meatloaf? You dont eat alot of foie do you. In the background are the homemade wraps and they are not tortillas.
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Old 02-06-2013, 09:36 AM   #103
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Meatloaf? You dont eat alot of foie do you. In the background are the homemade wraps and they are not tortillas.
If you mean foie gras, no, I've never even had a chance to taste it. I'd love to, but it isn't at my local grocery store.

I like the look of those pies however.
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Old 02-06-2013, 10:06 AM   #104
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they're not ies, zhi. they're non-tortilla wraps.

i guess that means they're not made from corn.

can we still assume they're made from a flour, foiejita? rice, wheat, barley, or what have you?

the red things knda look like red peppers, or they could be like those marinated spiced onions that you get with indian dishes such as tandoori.

the brownish stuff almost looks like apple pie filling.

it's hard to tell from the pic's resolution.
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Old 02-06-2013, 10:11 AM   #105
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What are non-tortilla wraps, BT?
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Old 02-06-2013, 07:52 PM   #106
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What are non-tortilla wraps, BT?
I have another great dish that I will share all the details about. Its a duck breast rubbed with ground fresh fennel seed served with sweet potato puree, fennelkraut, blackberry duck reduction and blackberries.
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Old 02-06-2013, 09:29 PM   #107
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Did your wife tell you that you can't copyright an ingredient list only the method can be yours?

I have to say, although I'm sure it is a taste sensation, its far too high in fat to be a trend these days. Isn't there some outcry about force feeding the geese to fatten up their livers too?

BT, have you been poking food at "our" geese again????
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Old 02-07-2013, 04:43 AM   #108
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Did your wife tell you that you can't copyright an ingredient list only the method can be yours?

I have to say, although I'm sure it is a taste sensation, its far too high in fat to be a trend these days. Isn't there some outcry about force feeding the geese to fatten up their livers too?

BT, have you been poking food at "our" geese again????
The only thing that has a trademark on it is the name. The ingredient list is not copywritten. As far as the trend, I'm not expecting it to become a trend just a great dish made from foie gras. yes, there is an outcry on how foie is produced but until there is a national ban on foie I will be using it.
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Old 06-20-2013, 05:24 AM   #109
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My Favorite dinner to cook would be Lamb Wellington, made with duxelle filling and a red zinfandel reduction au jus, Next would be potatoes [Yukon gold] Au Gratin made with Gruyere cheese. For vegetables fresh baby snow peas and pearl onions in a light cream sauce. And for desert ricotta cheesecake topped with a slice of spumoni and fresh strawberries. Since I just stopped dreaming make that meatloaf , mashed potatoes, peas and a slice of apple pie. mysterychef
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Old 06-20-2013, 07:55 AM   #110
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What are non-tortilla wraps, BT?
It was Foiejita who was talking about the non-tortilla wraps. I'm guessing they're crepes.
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