 |
|
|
|
|
2007-03-12 Fie On Foie Gras Bans
State Representative Robert Molaro (D-21st - my home district) has proposed a ban on foie gras in Illinois. Foie gras is the liver of ducks and geese that are force fed for about two weeks prior to slaughter.
Apparently he has not paid attention to the the fallout from a similar ban in Chicago or the facts that have been revealed in the debate surrounding it. He is either gullible or just publicity hungry, in which case, he should not force feed his silliness on the citizens of Illinois.
Scientific research has never proven that foie gras production, known as gavage, is painful or cruel. The throats of ducks and geese are different than ours and some research indicates that they do not feel pain when force fed. Some research has shown that they actually move toward the tube when farmers enter the pen, while contradictory experiments showed some birds exhibit avoidance behavior in the presence of the feeder.
When and if solid research proves gavage to be cruel, then I am sure that states and nations that PRODUCE foie gras will legislate against the practice and media coverage will deter restaurants and diners from partaking in the product.
Some experts have argued that typical chicken farming, turkey farming, and veal farming is much more cruel. I do not eat veal because I object to the way it is produced. But the choice should be mine, not yours, Rep. Molaro.
Economically, banning foie gras is also a bad idea. Chicago's ban has made it the laughingstock of the culinary world, and has damaged the reputation of the Chicago restaurant community. As a result tourism has almost certainly been harmed.
Meanwhile, Rep. Molaro would be well advised to spend his time and energy on vital issues such as schools, poverty, violence, crime, gun proliferation, highway safety, taxes, etc. He should leave menu design to restaurateurs, and meal planning to their patrons.
Remember: No rules in the bedroom or the kitchen. - Meathead
|
|
|
Read this before posting a comment please:
1) If you are looking for info, please use the table of contents or the search box, at the top of every page.
2) Don't ask me any questions that involve temp or time unless you tell me that you are using a digital thermometer! Bi-metal dial thermometers are often off by as much as 50°F! If you are not using a good digital you have no idea what the temp really is so I can't help you. If you are still using a dial thermometer, please read this article about thermometers, then buy a good digital, and then, if the problem persists (chances are it won't), hit me with your questions. Then, please tell me everything I need to know to answer your question. Like the type of cooker you are using. Remember, I am not a mind reader.
3) Please don't ask me "What grill (or smoker) should I buy?" Read my Buyer's Guides and the buying checklists and follow the links. I've shared just about everything I know. Pay attention to the awards I have given my faves. I cannot pick the right cooker for you any more than I could pick the right car or spouse for you.
4) If you have problems posting with Internet Explorer, please read this. If problems persist, send me a note.
|
|
|
Important Info About This Website
 AmazingRibs.com is all about the Zen of barbecue, grilling, and outdoor cooking, with great BBQ recipes and techniques: Barbecue baby back ribs, spareribs, pulled pork, beef brisket, steak, burgers, chicken, smoked turkey, lamb, barbecue sauces, burgers, steaks, rubs, and side dishes, with the world's best buying guide to barbecue smokers and grills. It is written, photographed, illustrated, and coded solely by Meathead.
AmazingRibs.com is published by AmazingRibs, Inc., a Florida Corporation.
Our philosophy about food is simple. First of all it must taste great. It must be easy to make and emphasize fresh seasonal products with a minimum of processed ingredients. We think that people need to know why as well as how, so we spend a lot of time explaining things, and we believe that there are no rules in the bedroom or dining room.
 About Product Reviews and Best in BBQ Gold, Silver, and Bronze Medals are highly recommended products. Awards are based on features, quality, and value. Rest assured that when we recommend a product, it is really because we like it, not because someone has paid us to say so or because the company is an advertiser or sponsor. We purchase most products we review although occasionally suppliers send us samples. We have always been transparent about when we are reviewing a product sample, even before the Federal Trade Commission Required it in 2009.
About links on this site. Other than clearly marked ads, links and recommendations on this site are all products, services, and websites we truly admire, and are never paid endorsements. Your suggestions are always welcome. If you would like us to link to your website, click here to read our links policy first.
Advertising on this site. AmazingRibs.com is one of the 100 most popular food websites in the US according to comScore, Alexa, and Quantcast. It is by far the most popular barbecue website in the world and pageviews double every year. Advertising on AmazingRibs.com is a great way to build your brand or make direct sales. I keep a strict wall between editorial and advertising, so, for current pricing and availability of prime space, contact my agency, Federated Media, by clicking the logo at right. Click here for analytics, stats, demographics, and advertising options.
Our Privacy Promise. AmazingRibs, Inc. promises to never sell or distribute any info about you individually without your express permission, and we promise not to, ahem, pepper you with email or make you eat spam. Click here for more details of my privacy promise.
Disclaimer. The information on this website is for educational purposes only. All material within comes without warranties of any kind. The authors are human and capable of mistakes, omissions, or errors, so we make no guarantees as to the accuracy, completeness, or safety of the information. Under no circumstances are we liable for any damages that result from use of the site (so you can't sue us if you don't like a recipe or if you burn your tongue on hot ribs, OK?).
Copyright © 2011 by AmazingRibs, Inc. Unless otherwise noted, all text, recipes, photos, and code are owned by AmazingRibs, Inc and fully protected by US copyright law. This means you need written permission to republish or distribute anything on this website. But we're easy. To get reprint rights, click here. Note: Some photos of commercial products such as grills were provided by the manufacturers and under their copyright.
|
|
|
|
|
|
|
Save this link to
keep this site free!
http://tinyurl.com/3usxwaj
This link takes you to Amazon and tags anything you buy with a code so I get a referral fee. It works on anything from grills to diapers and it has zero impact on the price you pay. The best reasons to buy from Amazon are low prices, fast often free delivery, fair return policies, and often there is no sales tax. But clicking on that link before you shop helps me devote more time and money to you. Thanks!
|
Donate to keep this site free!
 With a $30 donation you'll get a 100% cotton brushed twill adjustable low profile cap with the AmazingRibs patch sewn on. I'll even toss in a small bag of BBQ'rs Delight wood smoke pellets. Click here for more info.
|
AmazingRibs.com Best in BBQ Gold Medal Winners
Here are three great products that have earned The AmazingRibs.com Best in BBQ Gold Medals. These are not ads!
GrillGrates Take You To The Infrared Zone
GrillGrates are the best new product I have tested in years and the best thing to happen to beef since salt and pepper. The base superheats, eliminates hot spots, and blocks flareups. This is the concept behind the expensive new infrared grills. A must for gas grills. Click here for more about GrillGrates.
The Smokenator: A Necessity For Weber Kettles
If you have a Weber Kettle, you need the amazing Smokenator and Hovergrill. The Smokenator turns your grill into a first class smoker, and the Hovergrill can add capacity or be used to create steakhouse steaks. Click here to read more.
ThermoWorks Pocket Thermometer - No More Guessing
A good thermometer is why I never serve overcooked or undercooked food. This one has a very thin tip with a tiny thermocouple so it gives an accurate reading in just six seconds. I cannot recommend it more highly. It will improve your cooking overnight and pay for itself in a hurry. And it is inexpensive. Click here for more about thermometers.
|
|
|
|
|
|
|
|
