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01-04-2012, 12:40 PM
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#21
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Executive Chef
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
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Quote:
Originally Posted by Timothy
Fox and Faux are pronounced the same...
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Faux is pronounced to rhyme with "foe" or "foh." faux (has audio example)
Quote:
Originally Posted by CharlieD
I'm sorry Timothy, i do not watch FOX news, but what you said is insulting to people eveuywhere. Typical liberal propaganda, which is only liberal when people agree with them.
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Perhaps there's a reason politics should not be discussed at the dinner table.
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01-04-2012, 01:55 PM
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#22
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Head Chef
Join Date: Sep 2004
Location: USA,Florida
Posts: 2,417
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I hear you, Greg. and yes. Faux is pronounced "foe"
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I can resist anything, but temptation. Oscar Wilde
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01-04-2012, 01:56 PM
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#23
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Executive Chef
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
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Quote:
Originally Posted by lyndalou
I hear you, Greg. and yes. Faux is pronounced "foe"
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Sorry about that. I've seen it used as "Fox" so many times...
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Confirmed Sushi Addict
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01-04-2012, 01:58 PM
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#24
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Master Chef
Join Date: Jul 2006
Location: Metro New York
Posts: 8,763
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Quote:
Originally Posted by Timothy
Fox and Faux are pronounced the same,
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I don't think so, Timothy. Fox is pronounced.... well, "Fox," but Faux is pronounced "Foh."
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Wine is the food that completes the meal.
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01-04-2012, 01:59 PM
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#25
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Executive Chef
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
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Quote:
Originally Posted by ChefJune
I don't think so, Timothy. Fox is pronounced.... well, "Fox," but Faux is pronounced "Foh."
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Yes, obviously I'd forgotten. My point still stands.
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Confirmed Sushi Addict
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01-04-2012, 02:03 PM
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#26
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Chef Extraordinaire
Site Moderator
Join Date: Apr 2011
Posts: 24,290
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My brother took my mom shopping for a coat a few years ago. She told the salesman she was looking for faux fur. He showed her a coat that she liked. The very distingushed looking salesman then asked, " And now, madam, for your other three furs?"
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She who dies with the most toys, wins.
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01-04-2012, 02:05 PM
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#27
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,373
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Quote:
Originally Posted by Dawgluver
My brother took my mom shopping for a coat a few years ago. She told the salesman she was looking for faux fur. He showed her a coat that she liked. The very distingushed looking salesman then asked, " And now, madam, for your other three furs?"
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May you live as long as you wish and love as long as you live.
Robert A. Heinlein
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01-04-2012, 02:05 PM
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#28
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Executive Chef
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
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Quote:
Originally Posted by Dawgluver
My brother took my mom shopping for a coat a few years ago. She told the salesman she was looking for faux fur. He showed her a coat that she liked. The very distingushed looking salesman then asked, " And now, madam, for your other three furs?"
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Now THAT'S funny!
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Confirmed Sushi Addict
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01-04-2012, 02:32 PM
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#29
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Head Chef
Join Date: Aug 2011
Location: Mississippi
Posts: 1,022
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How do you force feed a goose?? And why did they have to force feed it? Annnnd why would they have to outlaw goose liver???? LoL
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01-04-2012, 02:37 PM
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#30
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Executive Chef
Join Date: Jul 2011
Location: St. Augustine, Florida
Posts: 2,491
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Quote:
Originally Posted by jusnikki
How do you force feed a goose?? And why did they have to force feed it? Annnnd why would they have to outlaw goose liver???? LoL
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I think they actually put a funnel down it's neck and push food into it.
The gooses body, in responce to its massive over eating, grows a over-large liver.
Who was the person who figured that out? "Oh, I think I'll stick a funnel down this gooses neck and feed it 20 times it's normal amount per/day"
Weird.
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Confirmed Sushi Addict
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"Faux" Gras
Chief Longwind Of The North
Foie Gras has been outlawed in many states in the U.S. But here is a recipe that attempt to recreate the rich, buttery texture, and great flavor, without force feeding any foul.
Chicken Liver Pate:
Ingredients:
1 lb. fresh chicken livers
Salt
Black pepper
1 tsp. ground Thyme
1/4 cup diced onion
1 stick salted butter
1/2 tsp. sugar
1/2 tsp. granulated garlic
Chicken broth
Place the chicken livers into a sauce pot and cover with water. Bring water to a boil, and cook for about fifteen minutes, or until the chicken livers are just done through.
Saute onion in a little butter until tender. Place into a blender. Remove the livers from the liquid and place into the same blender. Blend while adding just enough chicken broth to get the mixture moving in the blender. Add the butter. Blend until silky smooth. Empty the water from the sauce pan used to cook the livers. Remove the blended chicken lkivers from the blender and place into the sauce pan over medium heat. Add the garlic, and thyme and stir in. Let the mixure cook for five minutes. Add salt and pepper to taste, a little at a time. Cook over low heat until most of the moiture has steamed out (about five to ten minutes more). Remove the pate' from the pan and into a bowl with a tite fitting lid. Chill until cold. Serve with crackers or toast points.
Seeeeeeeya; Chief Longwind of the North
3 stars
1 reviews
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