What's For Dinner Tonight?

Don Gin and Ton said:

crikey. That's still a bit ott if you ask me but then again I loves me some foie gras

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Don Gin and Ton said:

a bit over the top I meant tricking them with light cycles

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Indeed, if you've never seen a whole lobe of foie gras before, the size of it can be a bit shocking. Weighing in at around a pound, each liver is roughly the size of a small football. That's close to 10% of the duck's total body weight, and it takes up the vast majority of the lower half of its body. The livers are passed to a woman who sorts them into two different grades, depending on the amount of bruises and blemishes they have. Large, clean livers get the "A" designation, while the rest are sorted into "B" and "Petite" trays.

Bob is quick to point out that "any mishandling of the ducks—rough treatment, that kind of thing—will cause bruising, reducing its price," he explains. "So we've got a strong incentive to be gentle with the birds." Duck handlers, who are mostly female (apparently ducks take better to women) work on an bonus-based program where their pay is bumped for every "A" grade lobe one of their charge produces. It's the first time I've heard of a farm that offers workers a monetary incentive to be gentler with the animals. Bob insists that it works, and that the most experienced feeders can increase the number of A lobes from the normal 55% up to over 70%.

At a wholesale price of around $30 a pound for A's, the liver is the most prized part of the duck, but it's hardly enough to sustain the business.

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Don Gin and Ton said:

i know generous eh!

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Don Gin and Ton said:

bahahah home made lol. the chicken had been fried at least twice i reckon too. i went with my usual tactic of which eatery has the most locals eating at it. maybe a bad move maybe they sell awesome cake who knows lol

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