This was my first time trying Himalayan food. The menu at this particular restaurant covered certain areas: Tibetan, Bhutanese and Nepali regions. I never did find the official name of the dish, the small town restaurant I visited did not have a website or online menu, but in my research I did discover that stews and stir-fried noodles are very popular dishes. Commonly used flavoring ingredients are garlic, ginger, cumin, coriander, turmeric, nutmeg, bay leaves, black pepper, chilies, onions, cilantro, and scallions.
TICA WAN NO: How do you feel about trying new foods? Do you jump at the chance, very rarely do it or are somewhere in between?
PS- If you missed the Duck Liver episode in Montreal- catch up!
The second greatest thing about actually seeing a new place, is tasting something authentic and original to that place. Maybe you’ll find that you never knew the potential of Thai food until you go to Thailand, or that you were deceived by the Mexican food of the North until you’ve had something decadent South of the Border… no doubt gastronomy is a big part of experiencing a new culture.
I am no Andrew Zimmerman, but I do consider myself adventurous. I’ll try most things once (except something that would cause a stir on Fear Factor). I did not go to Montreal with the intentions of eating duck liver. Actually the one thing I’ve been hearing everyone rave about (poutine) didn’t even make it in my mouth this trip (we area all adults here, right?) I am a big fan of real people reviewed websites. On an uncharacteristically warm summer day in autumn, YELP led us to Les Deux Gamins restaurant on Prince Arthur Street. The review about this elusive and exotic sounding foie gras read as such…
foie gras has become my star-crossed lover. it’s the most decadent, and possibly most delicious thing i’ve ever put in my mouth but i’ve yet to decide if i will eat it again because of how controversial it is. but this was amazing. smooth and creamy, categorically different from pates and other livers. a bit of salty flavor, but mostly just broad, deep, and intense. the best part was a rind of yellow duck fat surrounding the block, that i could mix in to my liking. i think it may have come with a tiny salad too but no one cares about that.
A little history about the dish:
“Foie Gras is literally goose or duck liver. The name actually means “fatty liver” in French. Throughout the 20th century, Foie Gras was most predominantly produced in France, with the exception of a few other European countries. A luxury item once only enjoyed in the most affluent of homes, foie gras became largely unavailable in the 1980s when the American government banned the import of raw poultry foods. This spurred American farmers to take matters into their own hands, and several foie gras farms started appearing in the New York- Hudson Valley area. ” (from GourmetFoodStore)
SOLD! I want to try some of that. Here’s how the dish was served:
Here’s VIDEO of me digging in (sorry guys, I tried to embed but apparently I’m inept) Disclaimer: I was biased before tasting it because my date had already expressed his reaction.
My foodie review: The texture of the liver was what pretty much did it for me, not so much the taste. It really was just drenched in extra virgin olive oil, and that’s why my whole mouth was lined with oil and I needed to cover it up with the bread. I am not a big fan of weird textures in my mouth and the best way I can describe this dish is like flan (a Hispanic dessert). It wasn’t chewy, it was actually very tender, not much chewing necessary. Table etiquette dictates that you swallow a bite that you put in your mouth, no matter how bad it is, but this was just way too much for me.
Here’s how we left the plate.
Do I regret this? No way! Will I try it again? No way!
What’s the craziest thing you’ve ever eaten at home or abroad?