Comments on: Foie Gravy

By: fool in love

fool in love — Fri, 05 Dec 2008 12:01:00 +0000

o my gosh, these dishes have me screaming they look so good. I love all presentation of the food. Gravy never looks appetizing though.

By: Lori Lynn

Lori Lynn — Thu, 04 Dec 2008 16:09:00 +0000

Dear Anon – this gravy is made with chicken and turkey livers. Since the whole turkey only comes with one liver, I supplement that with regular chicken livers I get from the butcher. Foie means liver in French, not a method. Thanks for your question.

By: wii.man

wii.man — Thu, 04 Dec 2008 03:44:00 +0000

That looks fun, and tasty! Could you come over and cook for free? I’d let you play my wii

By: Ana

Ana — Wed, 03 Dec 2008 15:36:00 +0000

what a nice blog

By: mikky

mikky — Wed, 03 Dec 2008 11:36:00 +0000

it does look impressive…

By: Manggy

Manggy — Tue, 02 Dec 2008 04:29:00 +0000

I love me some giblet gravy– but this looks out-of-this-world decadent! We have a local version here that not only uses liver but also sugar in the gravy (for use with roast pork); it’s like crack really.

By: Nina Timm

Nina Timm — Mon, 01 Dec 2008 17:37:00 +0000

Liver gravy…why the heck did I not think of that???It looks creamy and oh so yummee!!!

By: Ehsan

Ehsan — Mon, 01 Dec 2008 15:27:00 +0000

hi dear Lori. i’ve just visited your fanbloodytastic blog. it’s great.
come to my blog

By: Peter M

Peter M — Mon, 01 Dec 2008 14:25:00 +0000

Despite my aversion to liver, I would give this a go…I’ll try anything once and yes, liver is sampled yearly to see if my tastes have changed.

By: zayıflama

zayıflama — Mon, 01 Dec 2008 11:26:00 +0000

very nice blog