take aways

[Clevercat]

http://www.somerset4u.com/takeAways/

[Adi]

We need a kfc man

[al]

What would you like to do with your kfc man? Some wallpapering perhaps? A touch of gardening? Do tell.

[Yokel]

We dont need a kfc man.

[Monica Reyes]

Yes we do, just for the beans

[Yokel]

Its very easy to open a tin of beans and put them in a saucepan you know.

[Adi]

LOL u lot are well judgemental

[Yokel]

If you said "Their foie gras is to DIE for!" I might not have had a smart aris reply!!

[Adi]

Lol at u thinkin thats a smart reply lol

[Yokel]

I wouldnt eat foie gras meself, I'm more of a salmon paste man.

[Adi]

What is it anyway?

[rosebud]

I'm more of a salmon paste man.

not to good to have with wine  

[Yokel]

Nope - coaris brussels apte with wine.  Foie gras is a sort of pate made with the klivers from force fed geese - they put tight rubber bands round their throats and force feed them with a funnel and a tube and it makes their livers go all fatty and soft apparently.  Personally, I wouldnt go near it.

From wikipedia:
In farming
Main article: Foie gras controversy
 
Animal welfare groups object to animals kept in poor conditions and the force-feeding of birds.Force-feeding is also known as gavage, from a French word meaning "to gorge". This term specifically refers to force-feeding of ducks or geese in order to fatten their livers in the production of foie gras.

Force-feeding of birds is practiced mostly on geese or male Moulard ducks, a Muscovy/Pekin hybrid. Preparation for gavage usually begins 4–5 months before slaughter. For geese, after an initial free-range period and treatment to assist in esophagus dilation (eating grass, for example), the force-feeding commences. Gavage is performed 2–4 times a day for 2–5 weeks, depending on the size of the fowl, using a funnel attached to a slim metal or plastic feeding tube inserted into the bird's throat to deposit the food into the bird's crop (the storage area in the esophagus). A grain mash, usually maize mixed with fats and vitamin supplements, is the feed of choice. Waterfowl are suited to the tube method due to a non-existent gag-reflex and extremely flexible esophagi, unlike other fowl such as chickens. These migratory waterfowl are also said to be ideal for gavage because of their natural ability to gain large amounts of weight in short periods of time before cold seasons. For this reason, gavage is usually a "finishing" stage before the bird is set for slaughter, for if left to its own devices after finishing, the bird will quickly return to its normal weight. The result of this practice is a severely enlarged, especially fatty liver-- which, if especially exaggerated, results in the liver disease hepatic lipidosis. The liver may swell up to 12 times its normal size (up to three pounds). While the livers are the coveted portions of these birds, the fatty flesh of geese and ducks, traditionally used to make confit as well as their feathers find a market..

[myangel]

Nope - coaris brussels apte with wine.  Foie gras is a sort of pate made with the klivers from force fed geese - they put tight rubber bands round their throats and force feed them with a funnel and a tube and it makes their livers go all fatty and soft apparently.  Personally, I wouldnt go near it.

same here i wouldnt touch it either
ponsy uppercrust food  for snobs   imo of course
mushroom and extra garlic framhouse pate for me 

[Adi]

Eughh i seen liver an stopped readin