Ah, you read Slashfood, jl? Saw it on there yesterday. Looks tasty, with a side of white gravy.

I don't think I'd want it more than once a year or so, though. And I'd want a side salad, heavy on the arugula.

Answer to jl's question: Foie gras.

Digression: Snook, Texas is only 16 hours away from me, by car. Ummmm...

And, I believe that was Ranch dressing they were serving up with that chicken fried bacon.

At the opposite end of the spectrum? The Master Cleanse diet, maybe?

Ranch dressing? Gack. How about some nice biscuit gravy. Makes more sense with breakfast anyhow since you can use it on the rest of your meal.

Bucky, have you ever had foie gras?

Oh. Yeah. White gravy. I missed that. I think my eyesight is going. First I mistook calamari for tortellini; now white gravy for Ranch dressing.

Sorrel soup.

Lissa,
Actually, I didn't see it on Slashfood. I found the video on youtube while looking for something more edifying. But I will check out Slashfood. Thanks for the tip.
Bucky: Foie gras would be at the opposite end of the fine food spectrum from chicken fried bacon? Works for me. But how long will it be before somebody tries chicken fried foie?

My answer is Pho.

Why? Becuase so much of the flavor is all about the amount and type of spcies you add. It can be very subtle or very strong, but its always very personal.

I think a dish that would describe height would be Kobe or Waygu beef.

How about if they took that chicken-fried bacon and deep-fried it in duck fat?

Digression: Snook, Texas is only 16 hours away from me, by car. Ummmm...

Hey Bucky, its only 12 hours from me. Wanna do lunch?

That's white gravy, not Ranch. Its a southern thing.

Duck fat fried bacon? I think the trendy food universe would implode.

Just when you think you've hit rock bottom, someone shows up with a sharper shovel: Chicken-fried bacon deep fried in duck fat.
PCB, do you have a good recipe for peanut dipping sauce?

jl,
No, I don't have one, I would probably just nuke some peanut butter.

But I got this off the Web:

Peanut Dipping Sauce

Ingredients:
1/3 cup smooth peanut butter
1 garlic clove
2 tablespoon fresh lime juice
2 tablespoon soy sauce
1 teaspoon sugar
1/8 teaspoon cayenne -- or to taste
1/3 cup water

Instructions:
This recipe was created to accompany Chicken Satay with Peanut Dipping Sauce. Can be prepared in 45 minutes or less. In a blender blend together the peanut butter, the garlic, the lime juice, the soy sauce, the sugar, the cayenne, the water, and salt and pepper to taste until the mixture is smooth and transfer the sauce to a bowl. The sauce may be made 2 days in advance and kept covered and chilled. Makes about 1 cup. Use for dipping sauce for pork, beef and chicken satay. Gourmet, June 1993

Owlie asks: Bucky, have you ever had foie gras?

Nope. It's liver. GACK! I guessed foie gras because 1) it seems to me that the really refined palates (and I say that with respect, not derision) on this blog seem to like it and 2) frankly, I'm trying to bait some of those anti-foie gras people into coming in and livening up the discussion.

PCB Rob - that's a good idea. Or as they say in Snook, Texas, idear.

Fl Rob - I make a salad with chicken, thin sliced iceberg lettuce, scallions, bean sprouts and chinese crunchy things all topped with a sauce like that. It's a great lunch on a hot day. Will we have a hot day again soon?

Bucky, my first thought was ranch dressing, too. I can't believe that no one has commented on some of the prize bellies featured in that clip!

Bucky,
Would you get a two pound steak? I love steak, but that is a lot of meat.
Oh, and some of us in Baltimore say idear too.

Joyce,
That salad sounds quite tasty!

I am hoping we both have a hot day soon. We've been teased with some mid 70s, but after the wicked storm goes by tonight, we'll be in the 50s for the next few days at least. Um, hate to say this, but the storm about to whack me might bring some snow your way.

Owl and others,

Is goose liver pate, what goes in beef Wellington, the same thing as foie gras?

Because I have had beef Wellington, and the pate isn't that bad, especially with all the other stuff. And there is not a whole lot of it. Bucky, you might even like it.

"Or as they say in Snook, Texas, idear."

In Bawlamore that would be ihon.

PCB Rob, I think its a Brandy - Cognac thing: All foie gras is goose liver pate, but not all goose liver pate is foie gras.

Dahlink - I was thinking the same thing! I also love the shot of the guy smoking over his pie! Oh wait, I just looked again...maybe it was his napkin.

Bucky, I despise calves liver, and I'm not overwhelmed by chicken liver, but foie gras is magnificent. YUM.

I thought the cigarette guy was puffing over food, too. The tobacco course.
Hey, it's a vegetable.

Rob - I wouldn't get that two pound steak that was in the video. Plus I'm saving up calories for when I finally get to my favorite Baltimore restaurant, Michael's Steak and Lobster, where I might just go for the three-pounder.

Jon Parker - you are one of the people I was talking about who I think probably has a refined palate. Is foie gras the height of the continuum that jl was asking about?

PCB Rob and RiE -- if Wikipedia is to be believed (i know, I know), foie gras (French for "fat liver") is the liver of a force-fed goose or duck. Apparently, geese were the historical birds of choice, but most foie gras these days comes from ducks. Pâté is a spreadable paste of liver mixed with ground or chunky meat, often with added fat, vegetables, herb, spices, or wine. Pâté de foie gras would include foie gras (from goose or duck) and other substances, including, as far as I know, Foie Gras Helper®.

Bucky, I believe the steak at Michael's is only 2 and a half pounds.

Thanks hmpstd for the clarification, and at the risk of an admonishment from Mr. McI.

Foie Gras Helper®? Is that the one that advertises "Just add one pound of your own Foie Gras and, Presto!, dinner for five"?

Hal - I had it in my head that it was 48 ounces. No matter.

I wonder if it's USDA Prime? Nah, couldn't be, for that price. No matter there, either.

Michael's Steak and Lobster is still my favorite Baltimore resuaurant.

You can't judge foie gras from pate any more than you can judge steak from meatloaf. And Bucky, foie gras is a liver but it in no way resembles beef liver in flavor, texture, or smell. Nor does monkfish liver.

Just a thought, but you might want to try some of the foods that you comment on. I'm sure there are ducks in Colorado, even if they do fly over it upside down (LQTM). 8>}`