SC - beer bread recipe (was re: small feasts)

[Decker, Terry D.]

LrdRas at aol.com wrote:

> What is the going price on NY goose liver now? The last I checked into it it
> started at around $22.00 a lb.
> 
> Ras

I'm not sure, but it depends on the grade, which has to do with surface
blemishes, visible little strings and blood vessels, etc. I'll see if I
can find out, OK?

Foie gras is now being produced elsewhere in the US, but for a while it
was strictly a Hudson Valley thing, as a particular farmer had figured
out a way to fatten the geese (originally it was ducks in this case)
without force-feeding them, which would have violated some kind of
cruelty to animals law. I'm not sure, but I gather the process was not
patentable.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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