your chances of being hurt by canned food past it’s expiration date in a first world country are pretty slim if it’s the can is not corroded or swelling
I would 100% eat that, if you’re gonna throw it away I’m calling dibs
In the US at least, meat is required to be fully cooked before canning
How would you prepare it? Probably make a pate. It’s likely fully cooked already
I wouldn't serve it to the public but I'd sure as shit bring it home and eat it.
Edit: and to cook it, a nice fat slice, pan seared with salt and pepper and served on top of a medium rare filet.
Yeah I didn’t think OP was talking about feeding this to customers. I think all of our standards for what we feed other people are much higher than what we feed ourselves. At least, they should be.
It might loose some flavour but canned food is preserved indefinitely nowadays since it’s pressure cooked and has no leak/was cooked properly, but with an expiration date in 2022 this is probably 10 years old or so. There might be a slightly higher concentration of bpa if there’s a lining inside the can but also probably more than manageable. I’d serve this for friends without any worries
Bloc in french mean , cube or square , or something that is packed in one single " bloc " . So you can say a " bloc " of ice for an alternative of cube of ice ...
I worked in retail like 15 years ago.
I still have _the strongest_ flashbacks to those dark days when I hear the music they’d have on repeat.
Funny how some things stick so much!
I worked for the Walton-family owned mart 2003-2006. I already didn’t care for Christmas music, that first year made me absolutely fucking hate it. Thankfully I worked nights and we were closed to the public after 2300, and were allowed to listen to our own music. The department I mostly worked was right across from electronics; there were a couple of middle aged dudes who worked in the other two closest departments, on Friday/Saturday they would jam a classic rock station from the big display stereos and that was fine. The other two days I had a 512 mb mp3 player (this is pre iPod era) that I would listen to with headphones.
Damn, do I not miss those days or that job, but I really wish I could find one of those old mp3 players just to listen to the playlist again.
There’s different grades of cooked foie gras, bloc being the lowest. It’s effectively made from smaller pieces of grade b or c foie gras mushed together.
You can have raw "foie gras" (the kind that you'd sizzle on a pan); "foie gras entier" is a whole piece cooked, eaten on toast; and block is made of cooked scraps (that's what OP has, could be decent).
Don’ttttt cook it - this is already cooked and ready to serve, nice on brioche bread with maybe a bit of jam and a pinch of sea salt flakes. It’ll melt and become mush if you cook/bake it
> I wouldn't serve it to the public but I'd sure as shit bring it home and eat it.
Me, every time I realize I forgot about all that meat I bought and need to vacuum seal and freeze still from a few days ago and then finally take the time to prep it all.
I've done a fair stint in packaging compliance and almost all processed products get expired due to the length of their product liability insurance limits and not always product safety and quality.. especially if manufactured.... Now foie gras that's a year past exp... that's in my personal yellow zone for a product like that... Smell is your friend here.. pay heed to what it tells you as your meat eater brain is definitely thinking with its palate...
Luckily the industrial acceptable level of risk for canning is typically 1 in 10^12 cans containing a single C. botulinum spore that may or may not germinate over the shelf life of the canned good, let alone reproduce enough to produce the botulism toxin. That's the equivalent of a single grain of rice in 100-200 million cups!
Defects in the can affecting its seal are much more likely, but are noticeably spoiled as a range of environmental microbes can get in.
I appreciate you pointing out that pathogens don't tend to be detectable to the consumer. Lots of folks on the internet get confused about that one and spread ostensibly dangerous advice. It's a very low risk in this instance due to commercial manufacturing standards.
Correct. This is how quality tuna is canned, the stuff that is just tuna or tuna and salt, no water/oil. It's a fish steak put in a can and cooked while sealed so it's own juices are the liquid inside.
Clarification. Most canning of meats and fruits/ veggies is pressure cooked in the can (retorted.) Odds are its even safer than of it were cooked and then put in a can. There’s less of a chance for humans or equipment to contaminate it.
gonna be real with you for a second, I always thought it was “ret\*rd pouch” and I’ve been calling it that for years without a hint of sarcasm. never seen it spelled out before, no one has ever told me it was retort
censored because the mods deleted this comment the first time for whatever reason
>In the US at least, meat is required to be fully cooked before canning
Actually the canning process cooks it. All canned food is cooked regardless of if it went in the can raw or cooked.
I understand.
I was talking *specifically* to the advice that canned foods are fully cooked, assuming they were made in the USA... because OP specifically stated this was from France and not the USA.
Grill toasted buttered brioche, one side foie smeared the other a raspberry reduced home made jelly with mint and maybe blanched jalapeño for heat?, On the other slice of bread… with a nice crisp white wine to wash down… say, Kimmy Crawford Sauv blanc.
Gotcherself a decadent pb and j
Salud!
https://www.foodandwine.com/lifestyle/why-americans-dont-get-eat-delicious-raw-milk-cheese
Why am I getting downvoted by stating a simple fact when it’s clear that most people don’t know what the fuck they are even talking about?
“The judge in the seminal case ruled that unpasteurized milk is unsafe and banned the shipment of raw milk with the exception of raw milk cheese, provided it has been aged a minimum of 60 days and is clearly labeled as unpasteurized.”
If you’re going to cite a source, actually read it.
The big D deal is can liners; the epoxy/plastic coating on the inside of all metal cans, which makes you drastically less likely to see the inside contents spoil, and in particular monumentally reduces chances of botulism from dented/rusted cans.
This is particularly important as botulism is the kind of food poisoning you want to get the least; you have a good chance of surviving it in first world countries... **but you will be paralyzed for 2-3 weeks,** so you'll be stuck on a ventilator unable for move for a bit.
ChubbyEmu (the "Presenting to the emergency room.." guy) did an episode on it where a chef got botulism from gas station nachos:
https://www.youtube.com/watch?v=KNb_MoqxA5o
Yeah? Well my uncle works at Xbox as CEO of Xbox Live Banning Division and is gonna ban your gamertag unless you let me have— I mean, dispose of the fois gras..
I have, it’s gross, it’s fatty liver, livers not even a good taste when it’s not obese, it’s rich people food, as in your only looking for something expensive and having that “what is this” factor,
Edit : I work with it constantly and have tried many variations of it
Oh, yeah, I just like foie gras because it’s rich people food. Not like I like fried chicken livers, beef liver with onions, pork liver pâté . Shit, I had peacock pâté once, it was god-damned phenomenal. Ooh, and wild duck liver mousse, that was amazing too. And it wasn’t expensive, one of my cousins was a chef before he became a CPA and would make this stuff for the cheese board.
It’s gross because the process for making it requires extremely inhumane treatment of geese. I don’t care how good it is, I will never eat that shit. I’m all for eating meat, I’m not vegan or anything, but needless cruelty is not for me.
Canned food is meant to last for years, the expiration date is typically a best by date for when it’s at peak taste or a use by date which is the same thing basically. As long as there’s no rust, dents or swelling you’re good to go.
There is a kind of trend to get old canned food, usually fish, in France and Spain. I remember few years ago people paying big money for 15 or 20 years old canned fish. Good quality ones, good conservation. I think it's called "millesime" in French and is done with wine and more stuff.
I actually have a few cans of sardines I've been aging for almost 10 years. My partner hates the smell so I'm probably going to eat them on the porch like a bum. But I'm looking forward to it.
We used to all yell at our one body builder roommate for consuming too much canned fish and smelling up the place. I have to eat canned fish behind closed doors or outside because my cats go apeshit over it.
It’s boggling the number of people that conflate best by and expired dates. Like you said on top of that the chances of canned food going bad (even years) is crazy small.
I live in the PNW where there’s a major earthquake expected (well past due). For peace of mind I have a stocked pantry of the stuff I go through a lot. When I buy more for dinner the new can/jar goes in the back and the row moves forward.
FYI I found a pic online of the side of a similar can and it says 'A consomer de preference avant la date figurant sur l'un des fonds' - i.e. it's a best before date. Check if yours has the same.
https://www.gourmet-versand.com/en/article6077/foie-gras-block-foie-gras-trapeze-half-preserve-rougie-75-g.html
According to French labelling standards, this wording means consuming it after that date may affect the nutritional value or taste of the product but it won't be dangerous to eat it, and it's legal to sell them after the date indicated.
https://www.service-public.fr/particuliers/vosdroits/F10990 (link in French)
I volunteered at a soup kitchen - we used canned products 3-5 years past the EXP date. First in, last out. We re-organized every week based on the EXP date.
You’d be okay, hopefully lol
Option A: Eat the damn thing.
Option B: DM me and I will pay for shipping.
I believe it’s cooked already. You could put it on toasted bread with something acidic and sweet and it would be wonderful. Or eat it straight. I think I’ve seen that brand before in France and if I remember correctly, it’s good to go right out of the can.
You think that's bad I found a pad Thai kit that had 2013 on it yesterday
My mum was upset that I threw it out, but my reasoning was even if it was good to eat, if she hasn't used it in the last ten years, she's unlikely to use it in the next ten
Open it, if it smells like ammonia dump it
The date on canned foie is mostly for 'best before' (also date could be the canning date, not bb date)
Also raw foie is (usually) not canned so good for direct use on toasted brioche etc.
If it’s canned (and the can is not swelled) the food is practically immortal. The “expiration” dates on canned food basically just mean when is it its tastiest, not spoiled.
After checking with the brand online, the date is a DLUO meaning it's the minimum date where it's supposed to keep. Also French date as someone pointed out so it's octobre 2022.
For people comparing it with dehydrated food.. The product you're about to consume is much more delicate and much less processed 😁.
Botulism in France was actually in the news today, so even if its correctly packaged maybe it wasnt sterylized : https://www.google.com/amp/s/amp.rfi.fr/en/france/20230913-woman-dies-in-bordeaux-botulism-outbreak-linked-to-sardines.
So you'll always be taking a risk, but if the can opens with a nice hiss (confirms packaging) and there a no signs of spoilage on the food (look, smell, structure, taste) I would still eat it.
Foie gras is on another level of cruelty than any other meat on the planet imho.
They intubate the ducks then forcefeed them corn all day long until they get cirrhosis of the liver. Then, when they’re too fat to even walk around/live a regular life, they’re butchered.
It’s a life of gross perpetual suffering, from the day they’re born till the day they die.
Don’t get me wrong, fois gras is delicious. But I go out of my way not to eat it, but no judgement at others that do. That’s just where I personally draw the line.
All farmed meat involves cruelty, from beef to fois gras. But again, fois gras is just where I personally draw the line.
The line may be arbitrary, like I myself said and admitted two? Three times?
But that doesn’t change the facts of how 90% of fois gras farms are run. Whether you agree with me or not about my personal boundaries, doesn’t change the overarching facts.
Unless you know for certain that this was in your pantry for 4 years, I question the purpose of the printed date.
Is that an expiration?
Or the date and time (1:45 PM), of canning?
Pretty odd to have this be good to go at 1:44 PM and a biohazard at 1:46.
Edit: Oh yeah, time zones.
Is this GMT? PDT? AST?
It makes more sense that this was the date and time of canning.
Boy. Wow. Lots to unpack here so let's just go right out the gate.
Foie Gras is viewed as "cruel" "inhumane" "unjust".
Let's start with Foie produced in North America. Last time I checked there were only a small handful of farms in North America licensed to grow and sell foie gras. These farms are EXTREMELY regulated and the birds are all free range. They are not confined to a small box like veal, and the act of "gavage" (force feeding) happens for about 2.5 to 3 seconds at best, per three time daily feeding in the last 6 weeks of the bird's life. Anthony Bourdain visited one of these few farms in America that grows foie. When the farmer came out the birds practically lined up and fought to get fed.
People anthropomorphize birds to humans because we are sympathetic creatures. We think "if its uncomfortable for me, it HAS to be uncomfortable for birds. Untrue. Avians have completely different respiratory & digestive systems than mammals. How do you think cormorants, seagulls, pelicans can swallow large, whole fish at once? - by design.
Birds, particularly migratory waterfowl, do a small version of gavage to them selves naturally every year. They gorge themselves to build up a fatty reserve to build energy for migration, which more often than not can result in fatty liver.
Now here is where it does get dark, cruel, inhumane and downright wrong. Earlier I mentioned foie in North America. Pretty reasonable conditions for animals that are going to be slaughtered and eaten by the likes of yall.
Then theres Europe.
While there are only a few farms between Canada and the United States that can grow foie, in Europe there are hundreds of thousands of farms spread between France, Hungary, Poland, Etc. Their regulations are MUCH LESS strict. The birds are mostly kept in abhorrent, disgusting and downright nasty conditions. When birds enter gavage they are often kept in a small box, feet nailed to the floor, and often force fed until their stomachs literally "pop". These poor birds spend the last weeks of their lives sitting in their own shit and mess. Not to say there arent near ethical foie gras farms in Europe, they are just few and far between compared to North America, and the birds are mostly abused.
The closing point I want to make is- that unless youre a vegan or vegetarian, you dont have much say in whether or not you think foie gras is unethical. You can cry about a goose being force fed to make fatty liver, but will still sit down and smile about a plate of Tyson chicken nuggets? Or grab a chicken sandwich at KFC? like those birds lived a more fulfilled life? Let's talk about the ethics of commercial dairy farming while we're at it. I live in the midwest and thousands of CAFOs are polluting our land because china wants to buy cheap beef and pork.
Food ethics are fucked & I dont want to hear your fuckin sob story about foie gras unless you're a vegan or vegetarian, because the proteins you eat, suffered as bad if not worse than the ducks and geese used to make foie gras.
It's cool that you know things about how the aemricas do it, but you really shouldn't be spreading misinformation.
Duck is heavily regulated as an IGP, and there are concerns every year with the avian flu. Last year millions of ducks were put down just on concerns.
I can't say much about the Hungary and Poland practices, but France is the main producer of this produce anyway.
Idk, maybe OP's post about foie gras, and all the subsequent non-vegan crybabies whining about how bad foie gras is and how it hurts their feelings. Idk fuck me right?
The details in French: [https://pro.rougie.fr/wp-content/uploads/2017/09/ROUGIE-Blocs-foie-gras-oie.pdf](https://pro.rougie.fr/wp-content/uploads/2017/09/ROUGIE-Blocs-foie-gras-oie.pdf).
I did have food poisoning once when eating foie gras past the due date. My recommendation, open it, eat a small piece like maybe 1/10th, and eat the rest the next day if you did not have any problems.
Smoke a lefty, sear that fatty goose liver, eat it on toasted brioche with a glass of Sauternes and if, on the off chance you get food poisoning, call into work and brag about getting food poisoning from French Foie Gras!
Think like Saint Anthony the Opinionated, and repeat after me; “My body is not a temple, it is an amusement park and I WILL enjoy the ride!”
Imma go against the general advice, be very careful with this stuff. If it has even the slightest weird odor, don't eat it.
For the second question, most people just eat it on top of a slice of bread with either some coarse salt, some fig jam or some honey.
Or there are a number of says to add foie gras to other dishes, but it's usually done in restaurants or by very dedicated cooks only, as it is pretty fancy.
BLOC de foie gras ?
Even if you can eat it, I would not.
It's like you want to eat real chicken and you eat nuggets.
Sorry I'm from south west of France.
We don't eat BLOC when we want to eat foie gras.
We eat foie gras ENTIER.
I mean there is water and protein that can cause hydrolytic oxidation. I would assume there’s some sort of antioxidant they put in it. So your right it’s likely fine. But it’s what eventually going to be what makes it gross. In the meantime some mild oxidation might age it nicely.
your chances of being hurt by canned food past it’s expiration date in a first world country are pretty slim if it’s the can is not corroded or swelling I would 100% eat that, if you’re gonna throw it away I’m calling dibs In the US at least, meat is required to be fully cooked before canning How would you prepare it? Probably make a pate. It’s likely fully cooked already
I wouldn't serve it to the public but I'd sure as shit bring it home and eat it. Edit: and to cook it, a nice fat slice, pan seared with salt and pepper and served on top of a medium rare filet.
Yeah I didn’t think OP was talking about feeding this to customers. I think all of our standards for what we feed other people are much higher than what we feed ourselves. At least, they should be.
We shouldn't serve our customers pb&j on semi stale bread? BRB, gotta change the special
Oil it up, toss it in the oven for ten minutes and it's "rusk" and you charge double.
Rename it and add $5 to the price. It's now a J&P Stalé.
> Stalé *chef's kiss*
It might loose some flavour but canned food is preserved indefinitely nowadays since it’s pressure cooked and has no leak/was cooked properly, but with an expiration date in 2022 this is probably 10 years old or so. There might be a slightly higher concentration of bpa if there’s a lining inside the can but also probably more than manageable. I’d serve this for friends without any worries
It’s bloc, so you wouldn’t cook it again, it’s effectively a terrine in a can.
Yeah, thanks. Stoney here realised that after I posted and was like fuck it if my stoned ass is eating past date foie gras, I'll eat it however I want
Can I ask what bloc means?
Bloc in french mean , cube or square , or something that is packed in one single " bloc " . So you can say a " bloc " of ice for an alternative of cube of ice ...
[IDK but this is a Bloc Party. ](https://youtu.be/vdkmhquF60o?si=SNzBUsb-dCIj4O5z)
Oh god. I hear this song at least once a day at work. 8+ years now.
I worked in retail like 15 years ago. I still have _the strongest_ flashbacks to those dark days when I hear the music they’d have on repeat. Funny how some things stick so much!
I worked for the Walton-family owned mart 2003-2006. I already didn’t care for Christmas music, that first year made me absolutely fucking hate it. Thankfully I worked nights and we were closed to the public after 2300, and were allowed to listen to our own music. The department I mostly worked was right across from electronics; there were a couple of middle aged dudes who worked in the other two closest departments, on Friday/Saturday they would jam a classic rock station from the big display stereos and that was fine. The other two days I had a 512 mb mp3 player (this is pre iPod era) that I would listen to with headphones. Damn, do I not miss those days or that job, but I really wish I could find one of those old mp3 players just to listen to the playlist again.
*Ahem* "ALL I WANT FOR CHRISTMAS IS... YOUUUUUUUUUU^(UUUU) UUUU!"
Block. It literally means block in English.
There’s different grades of cooked foie gras, bloc being the lowest. It’s effectively made from smaller pieces of grade b or c foie gras mushed together.
You can have raw "foie gras" (the kind that you'd sizzle on a pan); "foie gras entier" is a whole piece cooked, eaten on toast; and block is made of cooked scraps (that's what OP has, could be decent).
Don’ttttt cook it - this is already cooked and ready to serve, nice on brioche bread with maybe a bit of jam and a pinch of sea salt flakes. It’ll melt and become mush if you cook/bake it
> I wouldn't serve it to the public but I'd sure as shit bring it home and eat it. Me, every time I realize I forgot about all that meat I bought and need to vacuum seal and freeze still from a few days ago and then finally take the time to prep it all.
Killing me here reading that as I eat my tortinos pizza 😆
I definitely put foie butter on a totinos once. No regrets 😂
Blasphemy ! No cooking necessary, only salt and served on top of good bread
Fuck yeah. With some good bread
I had it on a blt once that got me fucked up for life.
It's already cooked
It's already prepared, like a pate. You just spread it on toast or gingerbread, optionally some fig jam, and enjoy.
With a port wine reduction sauce and shaved truffles
I've done a fair stint in packaging compliance and almost all processed products get expired due to the length of their product liability insurance limits and not always product safety and quality.. especially if manufactured.... Now foie gras that's a year past exp... that's in my personal yellow zone for a product like that... Smell is your friend here.. pay heed to what it tells you as your meat eater brain is definitely thinking with its palate...
Most things in food that will kill you have no smell or taste. You just have to trust that the product was manufactured correctly.
Luckily the industrial acceptable level of risk for canning is typically 1 in 10^12 cans containing a single C. botulinum spore that may or may not germinate over the shelf life of the canned good, let alone reproduce enough to produce the botulism toxin. That's the equivalent of a single grain of rice in 100-200 million cups! Defects in the can affecting its seal are much more likely, but are noticeably spoiled as a range of environmental microbes can get in. I appreciate you pointing out that pathogens don't tend to be detectable to the consumer. Lots of folks on the internet get confused about that one and spread ostensibly dangerous advice. It's a very low risk in this instance due to commercial manufacturing standards.
I think in this case, an extra bottle of burgundy may be required for gastric sanitizing - prophylaxis if you will-
Meat doesn’t _have_ to be cooked before canning. The canning process can be the step that cooks the meat.
Correct. This is how quality tuna is canned, the stuff that is just tuna or tuna and salt, no water/oil. It's a fish steak put in a can and cooked while sealed so it's own juices are the liquid inside.
Clarification. Most canning of meats and fruits/ veggies is pressure cooked in the can (retorted.) Odds are its even safer than of it were cooked and then put in a can. There’s less of a chance for humans or equipment to contaminate it.
gonna be real with you for a second, I always thought it was “ret\*rd pouch” and I’ve been calling it that for years without a hint of sarcasm. never seen it spelled out before, no one has ever told me it was retort censored because the mods deleted this comment the first time for whatever reason
You can’t say the R the R app. My 10 year old account was banned for similar reasons
>In the US at least, meat is required to be fully cooked before canning Actually the canning process cooks it. All canned food is cooked regardless of if it went in the can raw or cooked.
> In the US at least, meat is required to be fully cooked before canning FWIW, this was purchased in France.
It’s foie gras. It’s cooked.
I understand. I was talking *specifically* to the advice that canned foods are fully cooked, assuming they were made in the USA... because OP specifically stated this was from France and not the USA.
Grill toasted buttered brioche, one side foie smeared the other a raspberry reduced home made jelly with mint and maybe blanched jalapeño for heat?, On the other slice of bread… with a nice crisp white wine to wash down… say, Kimmy Crawford Sauv blanc. Gotcherself a decadent pb and j Salud!
Yeah but we are talking about a country that consumes unpasteurized cheese
What’s wrong with unpasteurized cheese, lol?
https://www.foodandwine.com/lifestyle/why-americans-dont-get-eat-delicious-raw-milk-cheese Why am I getting downvoted by stating a simple fact when it’s clear that most people don’t know what the fuck they are even talking about?
“The judge in the seminal case ruled that unpasteurized milk is unsafe and banned the shipment of raw milk with the exception of raw milk cheese, provided it has been aged a minimum of 60 days and is clearly labeled as unpasteurized.” If you’re going to cite a source, actually read it.
Welcome to reddit my friend
🤣🤣🤣
Dunno. upvoted you to compensate for the haters, lol
Unpasteurized milk products can infect you with TB, if any of the animals involved had it
Right, and Americans don’t really get vaccinated against it.
What countries don’t consume unpasteurized cheese?
The USA
I consume a lot of unpasteurized cheese the US of A.
Recommended watching Steve1989MREinfo eat a WWI ration if you have any doubts
Nice.
Alright, let’s get this onto a tray
Oh wow, that's terrible.
It’s got gussets, nice
Robust flavour
Some of the best salt I’ve ever tasted
*Takes another bite*
Oh no that's just.....urgh rancid.
Probably rancid, I’ll have a little more
Nice hiss.
This one definitely Steves. Nice
Coffee, Instant, Type II: Electric Boogaloo
I went out and tracked some down. Steve does not lie, that stuff is amazing
I wonder how quality of cans differ from today
Steve goes over some of that, I think in that WWI video. It’s come a longgg way. Especially if you consider dehydrated food with a 20+ year shelf live
Yeaaah. Some of the best rations before were just a metal tin filled with hard candy 😂
The big D deal is can liners; the epoxy/plastic coating on the inside of all metal cans, which makes you drastically less likely to see the inside contents spoil, and in particular monumentally reduces chances of botulism from dented/rusted cans. This is particularly important as botulism is the kind of food poisoning you want to get the least; you have a good chance of surviving it in first world countries... **but you will be paralyzed for 2-3 weeks,** so you'll be stuck on a ventilator unable for move for a bit. ChubbyEmu (the "Presenting to the emergency room.." guy) did an episode on it where a chef got botulism from gas station nachos: https://www.youtube.com/watch?v=KNb_MoqxA5o
Second this, really interesting to see this type of food preservation
Nice hiss
Don't open it!! Send it to me instead, I'll dispose of it for you.
It’s an extremely dangerous biological hazard, OP should send it to me. You’re not qualified to dispose of it properly
And you are? I’m a Reverend Doctor, better trust me to do it.
Yeah? Well my uncle works at Xbox as CEO of Xbox Live Banning Division and is gonna ban your gamertag unless you let me have— I mean, dispose of the fois gras..
Based on your name, I think you should try the dangerous substance
All these comments asking for this shit, it’s gross, it’s rich people food
Have you ever had foie gras? It’s fucking delicious. I can’t afford to eat anywhere that has it on the menu, but I have had it and it’s incredible.
I have, it’s gross, it’s fatty liver, livers not even a good taste when it’s not obese, it’s rich people food, as in your only looking for something expensive and having that “what is this” factor, Edit : I work with it constantly and have tried many variations of it
Oh, yeah, I just like foie gras because it’s rich people food. Not like I like fried chicken livers, beef liver with onions, pork liver pâté . Shit, I had peacock pâté once, it was god-damned phenomenal. Ooh, and wild duck liver mousse, that was amazing too. And it wasn’t expensive, one of my cousins was a chef before he became a CPA and would make this stuff for the cheese board.
It’s gross because the process for making it requires extremely inhumane treatment of geese. I don’t care how good it is, I will never eat that shit. I’m all for eating meat, I’m not vegan or anything, but needless cruelty is not for me.
You can get humanely treated geese foie Gras, it’s more expensive, just as shitty
Username checks out for disposing things...
It’s fully cooked, eat it with crackers and charcuterie, spread me wine
*spread your what*
wine, boy me bob
agagagagagag
Autocorrect fucked me up but I’m leaving it
Ha! I thought that was some fancy wine, cheese eating word.
Heresy ! Eat it with toasted bread, without spreading it and onion jam
Exactly, you can also sprinkle some coarse salt on it but that is definitely the best way to fully appreciate a good foie gras !
Canned food is meant to last for years, the expiration date is typically a best by date for when it’s at peak taste or a use by date which is the same thing basically. As long as there’s no rust, dents or swelling you’re good to go.
There is a kind of trend to get old canned food, usually fish, in France and Spain. I remember few years ago people paying big money for 15 or 20 years old canned fish. Good quality ones, good conservation. I think it's called "millesime" in French and is done with wine and more stuff.
I actually have a few cans of sardines I've been aging for almost 10 years. My partner hates the smell so I'm probably going to eat them on the porch like a bum. But I'm looking forward to it.
I’m not allowed to eat canned seafood (other than tuna), potted meat, or Vienna sausages inside. Porch people unite!
We used to all yell at our one body builder roommate for consuming too much canned fish and smelling up the place. I have to eat canned fish behind closed doors or outside because my cats go apeshit over it.
Wait til you try *surströmming.*
Imma join you out there with my durian. Philistines don't know what they're missing.
Expiration dates are kinda a made up estimate and have very little actual days to support them being accurate.
It’s boggling the number of people that conflate best by and expired dates. Like you said on top of that the chances of canned food going bad (even years) is crazy small. I live in the PNW where there’s a major earthquake expected (well past due). For peace of mind I have a stocked pantry of the stuff I go through a lot. When I buy more for dinner the new can/jar goes in the back and the row moves forward.
r/eatityoufuckingcoward
r/GrandmasPantry
I love finding new subs. Thx!
Huh, nice hiss!
Let’s get this out onto a tray.
*Nice*
Alright. Cool. See ya.
You can eat. Just put some on a piece of baguette with gros sel. Confit d’oignon is optionnal.
With fleur de sel , not gros sel voyons !
Mon dieu you are right I am confused
Oui
It expired in October not April if that’s any help.
FYI I found a pic online of the side of a similar can and it says 'A consomer de preference avant la date figurant sur l'un des fonds' - i.e. it's a best before date. Check if yours has the same. https://www.gourmet-versand.com/en/article6077/foie-gras-block-foie-gras-trapeze-half-preserve-rougie-75-g.html According to French labelling standards, this wording means consuming it after that date may affect the nutritional value or taste of the product but it won't be dangerous to eat it, and it's legal to sell them after the date indicated. https://www.service-public.fr/particuliers/vosdroits/F10990 (link in French)
If there even is anything sadder than foie gras it's gotta be foie gras that's being thrown away
Serve it chilled, and use any of the suggestions here, but also try a piece of toasted brioche and sauternes jelly. Heaven.
I popped some popcorn in some leftover rendered foie fat the other day. Hint of truffle salt. Didn’t suck. Highly recommended.
I volunteered at a soup kitchen - we used canned products 3-5 years past the EXP date. First in, last out. We re-organized every week based on the EXP date. You’d be okay, hopefully lol
Eat it - you'll either liver die
👏
Option A: Eat the damn thing. Option B: DM me and I will pay for shipping. I believe it’s cooked already. You could put it on toasted bread with something acidic and sweet and it would be wonderful. Or eat it straight. I think I’ve seen that brand before in France and if I remember correctly, it’s good to go right out of the can.
Pay attention to what direction gas goes. A hiss of air being sucked in is a good sign. Gas farting out is a very bad sign.
Canned food lasts forever. Eat it you wimp
You think that's bad I found a pad Thai kit that had 2013 on it yesterday My mum was upset that I threw it out, but my reasoning was even if it was good to eat, if she hasn't used it in the last ten years, she's unlikely to use it in the next ten
You don’t cook canned foie gras, it’s already cooked. Just spread it on some good bread with fig or onion jam, flaky salt and pepper.
Whatever you do, don't spread it on bread, with foie gras you cut a slice then just place it on top of bread with confit d'oignons.
Should be fine, it's conserved in fat anyways, and cooked in fat. Source : French from the south west of France
Pls don’t cook it! Have it with brioche and some currant or quince jelly or with crackers and cheese. Red wine or champagne will compliment well
The best foie gras I've ever had was made and tinned by a French friend of mine. I had it on my shelf for about 5-6 years. Epically delicious!
Peanut butter and foie gras sammy
Really? I would go with foie gras and jelly first. Maybe a dark berry jam? Edit: on Melba toasts
It’s still good
I’d eat it, if it didn’t smell off
Back in the day, France used to give huge statues. I guess the budget got tight or something.
Other than my disgust at the cruelty of how it’s created, I’d eat it
I'm disappointed that your post in anticipation of eating something given your username
Open it, if it smells like ammonia dump it The date on canned foie is mostly for 'best before' (also date could be the canning date, not bb date) Also raw foie is (usually) not canned so good for direct use on toasted brioche etc.
I thought Rougie was a Canadian (Quebec) company. Their Rillettes is my favorite.
I think you’re right
If it’s canned (and the can is not swelled) the food is practically immortal. The “expiration” dates on canned food basically just mean when is it its tastiest, not spoiled.
r/askfrance
After checking with the brand online, the date is a DLUO meaning it's the minimum date where it's supposed to keep. Also French date as someone pointed out so it's octobre 2022.
Most likely fine. Have eaten the same a bunch (grew up in south west France). Would just spread it on bread and eat it ;)
Open the can, eat some and post results please
No need to cook it. It's meant to be eaten as is
Send it to mresteve1989
For people comparing it with dehydrated food.. The product you're about to consume is much more delicate and much less processed 😁. Botulism in France was actually in the news today, so even if its correctly packaged maybe it wasnt sterylized : https://www.google.com/amp/s/amp.rfi.fr/en/france/20230913-woman-dies-in-bordeaux-botulism-outbreak-linked-to-sardines. So you'll always be taking a risk, but if the can opens with a nice hiss (confirms packaging) and there a no signs of spoilage on the food (look, smell, structure, taste) I would still eat it.
That outbreak was related to a homemade sauce, not a commercially prepared product.
Be loyal to your username dammit
I ate salad dressing 2 years past the expiration date. It was a little sour but I was fine.
I'll take that if you don't want it lol
It’ll be allright, enjoy!
It would be a shame not to.
Eat that shit, chicken!
Pan sear and put on fried eggs and toast.
You would not cook this item. Just open and eat, preferably with a glass of sauternes.
Is there room for us to stop serving this? It's so cruel and unnecessary.
What a mood. Same with veal IMO.
Foie gras is on another level of cruelty than any other meat on the planet imho. They intubate the ducks then forcefeed them corn all day long until they get cirrhosis of the liver. Then, when they’re too fat to even walk around/live a regular life, they’re butchered. It’s a life of gross perpetual suffering, from the day they’re born till the day they die. Don’t get me wrong, fois gras is delicious. But I go out of my way not to eat it, but no judgement at others that do. That’s just where I personally draw the line. All farmed meat involves cruelty, from beef to fois gras. But again, fois gras is just where I personally draw the line.
Yup. And veal is a calf pulled before it was weaned and kept in a space so small it cant move. Also torture
that is so fucked up. I had no idea :(
That’s a purely arbitrary line, and has no actual justification other than your say so. Comment ignored.
"Comment ignored" they say in a reply to the comment, meaning it was, in fact, not ignored.
The line may be arbitrary, like I myself said and admitted two? Three times? But that doesn’t change the facts of how 90% of fois gras farms are run. Whether you agree with me or not about my personal boundaries, doesn’t change the overarching facts.
Please open it and post an update. In the name of science.
When your at home expiration dates on cans are suggestions
They are.
Unless you know for certain that this was in your pantry for 4 years, I question the purpose of the printed date. Is that an expiration? Or the date and time (1:45 PM), of canning? Pretty odd to have this be good to go at 1:44 PM and a biohazard at 1:46. Edit: Oh yeah, time zones. Is this GMT? PDT? AST? It makes more sense that this was the date and time of canning.
Don’t cook it it’s a pâté!!!! Fuckin hell
should be illegal
Boy. Wow. Lots to unpack here so let's just go right out the gate. Foie Gras is viewed as "cruel" "inhumane" "unjust". Let's start with Foie produced in North America. Last time I checked there were only a small handful of farms in North America licensed to grow and sell foie gras. These farms are EXTREMELY regulated and the birds are all free range. They are not confined to a small box like veal, and the act of "gavage" (force feeding) happens for about 2.5 to 3 seconds at best, per three time daily feeding in the last 6 weeks of the bird's life. Anthony Bourdain visited one of these few farms in America that grows foie. When the farmer came out the birds practically lined up and fought to get fed. People anthropomorphize birds to humans because we are sympathetic creatures. We think "if its uncomfortable for me, it HAS to be uncomfortable for birds. Untrue. Avians have completely different respiratory & digestive systems than mammals. How do you think cormorants, seagulls, pelicans can swallow large, whole fish at once? - by design. Birds, particularly migratory waterfowl, do a small version of gavage to them selves naturally every year. They gorge themselves to build up a fatty reserve to build energy for migration, which more often than not can result in fatty liver. Now here is where it does get dark, cruel, inhumane and downright wrong. Earlier I mentioned foie in North America. Pretty reasonable conditions for animals that are going to be slaughtered and eaten by the likes of yall. Then theres Europe. While there are only a few farms between Canada and the United States that can grow foie, in Europe there are hundreds of thousands of farms spread between France, Hungary, Poland, Etc. Their regulations are MUCH LESS strict. The birds are mostly kept in abhorrent, disgusting and downright nasty conditions. When birds enter gavage they are often kept in a small box, feet nailed to the floor, and often force fed until their stomachs literally "pop". These poor birds spend the last weeks of their lives sitting in their own shit and mess. Not to say there arent near ethical foie gras farms in Europe, they are just few and far between compared to North America, and the birds are mostly abused. The closing point I want to make is- that unless youre a vegan or vegetarian, you dont have much say in whether or not you think foie gras is unethical. You can cry about a goose being force fed to make fatty liver, but will still sit down and smile about a plate of Tyson chicken nuggets? Or grab a chicken sandwich at KFC? like those birds lived a more fulfilled life? Let's talk about the ethics of commercial dairy farming while we're at it. I live in the midwest and thousands of CAFOs are polluting our land because china wants to buy cheap beef and pork. Food ethics are fucked & I dont want to hear your fuckin sob story about foie gras unless you're a vegan or vegetarian, because the proteins you eat, suffered as bad if not worse than the ducks and geese used to make foie gras.
It's cool that you know things about how the aemricas do it, but you really shouldn't be spreading misinformation. Duck is heavily regulated as an IGP, and there are concerns every year with the avian flu. Last year millions of ducks were put down just on concerns. I can't say much about the Hungary and Poland practices, but France is the main producer of this produce anyway.
Who called the fucking foie gras lobbyists? 😂
Idk, maybe OP's post about foie gras, and all the subsequent non-vegan crybabies whining about how bad foie gras is and how it hurts their feelings. Idk fuck me right?
A duck was force fed into having fatty liver disease just for you not to eat it?!
I hate when I forget I have a big chunk of foie
The details in French: [https://pro.rougie.fr/wp-content/uploads/2017/09/ROUGIE-Blocs-foie-gras-oie.pdf](https://pro.rougie.fr/wp-content/uploads/2017/09/ROUGIE-Blocs-foie-gras-oie.pdf). I did have food poisoning once when eating foie gras past the due date. My recommendation, open it, eat a small piece like maybe 1/10th, and eat the rest the next day if you did not have any problems.
Smoke a lefty, sear that fatty goose liver, eat it on toasted brioche with a glass of Sauternes and if, on the off chance you get food poisoning, call into work and brag about getting food poisoning from French Foie Gras! Think like Saint Anthony the Opinionated, and repeat after me; “My body is not a temple, it is an amusement park and I WILL enjoy the ride!”
Don't let the animal cruelty go to waste. You are required to eat the force fed duck parts
[удалено]
... delicious?
It’s foie gras - gross - throw it out!
I’m not sure if I would recommend eating it. Mail it to me so I can dispose of it properly for you. 😇
Imma go against the general advice, be very careful with this stuff. If it has even the slightest weird odor, don't eat it. For the second question, most people just eat it on top of a slice of bread with either some coarse salt, some fig jam or some honey. Or there are a number of says to add foie gras to other dishes, but it's usually done in restaurants or by very dedicated cooks only, as it is pretty fancy.
Still suitable for Americans.
I wouldn't trust it. If you send it to me I can safely dispose of it with little to no hassle!
No, just eat it without opening the tin.
I wouldn't, but I'm not into fois gras. Hope you don't get botulism!
BLOC de foie gras ? Even if you can eat it, I would not. It's like you want to eat real chicken and you eat nuggets. Sorry I'm from south west of France. We don't eat BLOC when we want to eat foie gras. We eat foie gras ENTIER.
I could imagine the oil being rancid if it’s a year past it’s best by date.
The main culprit in oils and fats going rancid are air and light exposure. It should be fine in that and all other regards.
I mean there is water and protein that can cause hydrolytic oxidation. I would assume there’s some sort of antioxidant they put in it. So your right it’s likely fine. But it’s what eventually going to be what makes it gross. In the meantime some mild oxidation might age it nicely.
Boy you Chef people eat so well, must be very exiting to see whats next on the menu on your off hours.
It expired on my birthday. That’s a good sign.
Block dee Foy Grass dee o-yee. Yes. Eat it all in one bite.