food porn doesn't asplode so much as growl a little.
Sorry in advance to any vegetarians/vegans that read this; you might get offended.

Our story unfolds in a quaint, darling little community on Livejournal known as Food Porn. Normally a quiet space for people who like to share the details on the meals that make their mouths water, it's had its fair share of wank before. The links don't even cover half of it.

Recently, Food Porn was graced by the presence of a community favorite, joelbrown, a culinary student currently being culinarified in Paris. Even if the subject matter he's waxing poetic about isn't your thing, his posts are entertaining.

OR ARE THEY.

His latest post goes to great lengths to describe his love for foie gras, which is the term for the enlarged liver of a goose that's been forcefed a specific diet.

Being what it is, foie gras is a point of contention in the culinary world. The comments are largely polite, except for ihatemostthings' first comment, which doesn't actually score too high on the scale of wankiness. The problems begin when usekh tells her to behave herself.

Foie gras is Satan, and anybody who doesn't like it is worthy of pity, and morally bankrupt. That's where I get pissed, grab a ~~DELICIOUS STEAK~~ stick, and start poking ihatemostthings.

(Brief warning: Someone posted a picture of a goose getting forcefed. If you're going to get squicked, just read the summary.) lady_erin counters with Earth logic. ihatemostthings sticks her fingers in her ears and chants "IF YOU LIKE WHAT I DON'T LIKE, YOU HAVE NO MORALS." The wank peters out after that.

ETA: She's at it again in a new post!

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	kookaburra 2009-04-15 05:01 pm UTC (link)
	Ha ha, this actually came up in my group of friends last night. I've heard that foie gras is divine, but I can't bring myself to eat a filtration organ. (Reply to this)(Thread)

	sithwitch13 2009-04-15 05:21 pm UTC (link)
	My uncle swears I would love goat kidney tacos, but I just can't do it for the same reason. Nor can I eat anything made of the digestive system, so menudo and tripas are also out. I am a terrible Mexican. (Reply to this)(Parent)(Thread)

	kookaburra 2009-04-15 05:33 pm UTC (link)
	I must say that the best tacos I ever had were made with goat brain. I miss living close to the border with easy access to real Mexican food. Yuuuuum. (Reply to this)(Parent)

	annabelle_lee 2009-04-15 06:29 pm UTC (link)
	Come sit next to me. I'm a Honduran-American who hates red meat; by all rights, I should be tortured and shunned. (Reply to this)(Parent)

	luxshine 2009-04-16 04:51 am UTC (link)
	Menudo, tripas, kidney and brains are the four things I just can't eat, so I'll sit with you in the table of terrible Mexicans. Then again, I'm allergic to Chile. I'm the worst Mexican ever. (Reply to this)(Parent)(Thread)

	michmatch 2009-04-16 05:56 am UTC (link)
	Proof that I have been awake too long: I can't stop wondering how are you allergic to a whole country?? (Reply to this)(Parent)(Thread)

	beejium 2009-04-16 01:54 pm UTC (link)
	I'm wondering that too. At first I thought it was a typo, but it's capitalized and everything. (Reply to this)(Parent)(Thread)

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luxshine, 2009-04-16 03:42 pm UTC

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beejium, 2009-04-16 05:32 pm UTC

	sneer 2009-04-15 05:22 pm UTC (link)
	I'm of the "say no to organ meats" school of thought in general myself, other than the occasional gib in my turkey gravy. (Reply to this)(Parent)(Thread)

	kookaburra 2009-04-15 05:31 pm UTC (link)
	Well, I'll eat brains, and I'll eat tongue, and lots of other organs that most Americans wouldn't dream of eating, but kidneys/liver? DO NOT WANT. (Reply to this)(Parent)(Thread)

	bienegold 2009-04-15 05:37 pm UTC (link)
	Yeah, I've had tongue, and I wouldn't really be averse to eating other organ meats, but I can't do filtration organs. (Reply to this)(Parent)

	shark 2009-04-15 06:57 pm UTC (link)
	I maintain that tongue is not an organ but a tasty tasty tasting muscle. (Reply to this)(Parent)(Thread)

	sharps 2009-04-15 08:10 pm UTC (link)
	... because it is? Seriously, it's just a lump of muscle once you strip the skin off. I should know, I ate a calf tongue and a cow tongue in a restaurant in Vienna, and have been totally in love with tongue ever since. As long as it's not in kisses. (Reply to this)(Parent)(Thread)

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bigbigtruck, 2009-04-15 08:51 pm UTC

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kookaburra, 2009-04-15 11:24 pm UTC

	tez 2009-04-15 05:36 pm UTC (link)
	My father's (utterly amazing divine incredible) turkey stuffing requires the use of the neck/liver/giblets to be just right. I just consider those 'parts of the turkey' and suspend disbelief otherwise. (Reply to this)(Parent)(Thread)

	ellensmithee 2009-04-15 08:16 pm UTC (link)
	My recipe calls for it too, and I love it, even though I don't generally eat innards, except for liverwurst. I live in Germany, though, and there's a gazillion types of heavenly liverwurst here. (Reply to this)(Parent)

	ralkana 2009-04-16 06:09 am UTC (link)
	I am fine with Mom's stuffing as long as I don't see it being prepared. Watching innards going in = no appetite for stuffing. (Reply to this)(Parent)

	lady_ganesh 2009-05-20 06:21 pm UTC (link)
	Same here. (Reply to this)(Parent)

	bigbigtruck 2009-04-15 05:57 pm UTC (link)
	Tried it once. The taste was heavenly, but the texture was nauseating. (Then again, I'm one of those weirdos who cuts all the fat off their steak, so ymmv) (Reply to this)(Parent)(Thread)

	acrimonious 2009-04-15 06:18 pm UTC (link)
	Argh, me too (though if the fat's just a rind, I'll cook it that way and cut it off afterward). Certain types of fat I can stand eating, but gristly stuff like steak fat sends me retching. I can't eat mussels because the texture grosses me out, even though I like the taste quite a bit. :( (Reply to this)(Parent)(Thread)

	ariadne484 2009-04-15 09:20 pm UTC (link)
	Make mussel bisque: cook the mussels in wine and garlic, shell and puree them, add cream, reheat and eat. (Reply to this)(Parent)(Thread)

	bigbigtruck 2009-04-16 12:03 am UTC (link)
	I... oh. I think I may love this. (Reply to this)(Parent)

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acrimonious, 2009-04-16 12:19 am UTC

ecchaniz0r
2009-04-15 10:50 pm UTC (link)

*SYMPATHIZES*

I de fat things every single time. Fiance's dad laughs at me but - the texture is just not even...gah. Mussels i can sometimes do, but not always. And I once had some amazing, lovely-tasting sushi article on a combo plate that I could not eat more than one of because the texture was so very very odd - thus was borne the category of Foods Ecchan is Too Caucasian To Really Do.

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	caito 2009-04-15 11:36 pm UTC (link)
	Filtration organs are delicious. More liver for me! (Reply to this)(Parent)(Thread)

	ariadne484 2009-04-16 04:36 pm UTC (link)
	raises a kidney to you (Reply to this)(Parent)

	j_lunatic 2009-04-17 07:48 pm UTC (link)
	I've tried liver a few times, but there's something about the taste I can't get around. And I do not want to develop a taste for foie gras, because it's so expensive. I do like heart (cow, veal, lamb, chicken), but I braise it in wine, and thus the taste/texture/appearance are significantly removed from "animal organ." (Reply to this)(Parent)(Thread)

	kookaburra 2009-04-17 09:51 pm UTC (link)
	Oh, heart is delicious. My favorite is elk heart. Ha ha, people are always trying to get me to develop a taste for lobster. It's like, how about when my student loans are paid off? I'll try to enjoy it then. (Reply to this)(Parent)

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