Take two food bloggers, give them each a free hunk of foie gras, and what do you get? An online cooking competition where they try to outdo each other in making the best Thomas Keller-style torchon.
Adam, in his post 70 Steps to Foie Gras Torchon, records all the messy details in graphic photos, turning a few readers off the idea of foie gras forever. “I’ve always been interested in trying it” writes a reader. “Until today … it’s just way too obviously organ-y looking to me.”
Meg takes the high road in her post. She admits that deveining is a disgusting process, and writes, “I chose not to photograph this stage … because I want you, if you enjoy foie gras, to continue to enjoy foie gras.” Sometimes ignorance is bliss.
After the foie has been prepared, including four days of hanging in the refrigerator being compressed into a log, dinner was served. Each invited friends to share this carefully prepared delicacy (Meg’s guests even include a former vegan—from tempeh to torchon, that’s a long way to stray).
In the end, Adam conceded victory to Meg. With Thomas Keller presumably too busy to judge this particular cookoff, it got a wee bit messy until Michael Ruhlman stepped in to say that, while Adam’s foie was “very nice,” Meg’s version “appear[ed] to be exquisite.”
Here at CHOW we’ve devised a more thorough judging process:
In the categories of beautiful photos and lyrical prose, the honors must go to Meg.
In the categories of excellent documentation (of all the gory details) and cheeky humor, the honors go to Adam.
As for the foie itself, we cannot say; we weren’t there. But we would be happy to make ourselves available to judge any future cookoff these two may have. Just don’t show us the gory photos until after we’ve had our meal—OK, Adam?