5.08.2007

cotton candy foie gras: the verdict

yes, i did try the cotton candy foie gras at last night's beard awards. it was pretty neat: a cotton candy machine into which the chefs stirred a skewered piece of gavage-fattened goose liver, rather than a paper cone.

it was pretty neat, yes. but i kind of like the real thing more.

update: apparently i did not describe this well. it is not cotton candy made out of foie gras. it is cotton candy (the regular sugary kind) wrapped around foie gras. which in terms of flavor is not actually all that outrageous, since foie gras's regular accompaniment is something hypersweet. what makes it innovative is (a) the texture, and (b) the holycrap! factor of cotton candy as haute cuisine.

6 comments:

Marcin said...

Having interviewed Helen, I'd like to clarify that the machine was not used to process the foie, but rather to make candyfloss to wrap around it. It still sounds horribly disgusting.

Captain Smack said...

I can't help but imagine a goose being killed and its soul rising up out of it's body. The goose-ghost then follows its own body around for several days (just to see what happens to it), finally ending up in New York city. It then watches as some guy pull out its liver and wraps cotton candy all around it.

Drew said...

Saw a horrific photo of a goose getting dosed yesterday. Thought of you. Sparkles!

helen said...

drew, it's a well-known fact that cruelty tenderizes meat. case in point: veal.

mm.

Matt Carman said...

I ate cotton candy yesterday. But mine didn't have the dead stench of bottomless sorrow attached to it.

Erica AP said...

I love cotton candy more than any other food. Can I call it food?