"Sqwertz" > wrote in message
...
> On Sun, 23 Jan 2011 10:38:57 -0800, Kent wrote:
>
>> "Portland" > wrote in message
>> ...
>>>I was watching the food network yesterday. They showed a farm in
>>> Quebec where they raise and also force feed ducks. It's kind of neat,
>>> and a little gross. They make a mixture of corn meal and water, then
>>> hook this feed up to a type of gun. I think this gun has a trigger
>>> mechanism, and a long tube. The fowl gets this gun pushed down it's
>>> throat and the trigger is squeezed releasing the feed.
>>> I thought this practice was outlawed in Canada. I guess not.
>>>
>>>
>> Interesting! They must be making fois gras.
>
> No Shit, Kent? Really?
>
>> I haven't heard that word since the last trip to France.
>
> You've heard it here at least a dozen times. Also in ba.food. All
> since your "last trip to France" which you continuously remind us
> about ad nauseum (That and what a great French Chef you are -
> nevermind that you're Danish, not French).
>
> When *was* your last trip to France, anyway?
>
> -sw
>
>
Little Boy, are you drinking again when you post?
It's not my duty to read all rhetoric on this NG as you seem to. There's
nothing on this NG about foie gras other than as part of a comment. I don't
think it's ever been discussed. We're all much too low life for that,
including me. I'm not a "great chef". I'm a struggling amateur as all of us
on this NG are.

Finally, I think references to one's ethnicity on this NG is very
inappropriate. We're all amateur chefs, sharing what we know about cooking,
without regard to age, gender, education, credentials, travel history, or
ethnicity. That's what makes this exciting, at least for me.

Kent