Talk:Foie gras

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Former good article Foie gras was one of the good articles, but it has been removed from the list. There are suggestions below for improving the article to meet the good article criteria. Once these issues have been addressed, the article can be renominated. Editors may also seek a reassessment of the decision if they believe there was a mistake.
Article milestones
Date Process Result
November 12, 2005 Good article nominee Listed
January 17, 2007 Good article reassessment Delisted
Current status: Delisted good article

Fermented liver paste[edit]

Some people use a different approach to making Pâté, by fermenting raw goose liver from a healthy goose, not a force-fed goose. The liver should be finely chopped or pureed in a food processor. Onion, garlic, black pepper and salt can be added to the liver pure before fermenting to improve taste and to prevent the growth of harmful bacteria. Actually, forcing [cyrrhosis] in a goose is pretty much like fermenting the liver in vivo. Seems to me that you can avoid causing unnecessary harm to an animal, and you get the benefit of not eating meat from a sick animal, which it's not a good idea. And [lactic acid] is, in itself, a good food for human cells. Botulism can be easily prevented by destroying botulinum toxin with heat after the fermentation, if there is contamination with Clostridium botulinum. — Preceding unsigned comment added by [[User:{{{1}}}|{{{1}}}]] ([[User talk:{{{1}}}|talk]] • [[Special:Contributions/{{{1}}}|contribs]])