Foie Gras, my all time favorite. Especially when it's prepped with Filet Mignon sided with Carrot Soufflé. Oo my fuking god! HEAVEN is the only word to say, but I had to be inquisitive of every little detail...:-L
Foie Gras, French for fatty liver. The technique to this gourmet is gavage, which dates back to 2500 BC when the ancient Egyptians began keeping birds, ducks or geese, for food and deliberately fattened the birds through force-feeding to cause liver expantion 10 times lager than its normal size. Furthermore, liver function in Foie Gras birds are severely compromised. In medical terms, the liver is in a state of dysfunction called Hepatic Lipidosis or Hepatic Steatosis, meaning it can no longer perform its intended function. Therefore the tender delicacy that I loved was just sicken disease and support of animal cruelty. K N O W L E D G E S U C K S ！ X(
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