This Flower Is Actually Made from Duck Liver - The Meat Show

Nick Solares heads to The Pool to try foie gras - but not the foie gras he is used to. Chef Rich Torrisi has found a beautiful iteration of the duck liver, where it transforms into a dusty pink flower.
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[@azkamumtaz1956]

I love that now this show covers other food other than just some dry aged meat.

[@deregulationIC]

But is it dry aged though?

[@NeoDMC]

Duck taco, duck lasagna, and now foie gras? This is now the duck show.

[@repanich]

You mallard, bro?

[@69elchupacabra69]

What a good way to dramatically increase the volume of the product without using as much mass.

[@Drhodes1]

Bravo, Chef. Nick, world-class pocket square, bro.

[@monkeyguy80]

This restaurant deserve a 🌟 for creativity! 👏🏼

[@Sakja]

Nick cleans up very well. Nice hair cut

[@gerardmagill5632]

Great vid nick, being a chef I love seeing the videos about steaks etc but I can't deny my love for a bit of fine dining either. That foie looked really interesting, a very cool approach. Keep up with the good work and get back to St. John for another video soon!

[@Igneelimmortal]

ALRIGHT GUYS LETS DO SOME DANCING The chef legit looks like the mature version of that guy

[@Wjwbros]

So you end up paying more for less foie gras? What a genius idea.

[@Wjwbros]

This would probably be less. In it's unshaven state i'm sure nett weight comparatively would be less. Not to mention it's frozen.

[@tom_something]

To be fair, while we're sustained by the mass of the ingredients, we're mostly just tasting based on surface area.

[@t3tsubo]

Spoken like a peasant

[@brningpyre]

If quantity is what's important to you, it sounds like you're looking for all-you-can-eat, rather than fine-dining.

[@Ratoo]

Seriously - why don’t you tell this to kids eating cotton candy? I can’t even……

[@andreaslied7077]

"Pure extression of faux gwo"

[@humanonearth1]

That's just badass. Bravo!

[@gram1250]

But is it the platonic ideal?

[@stemc3ll]

Nick...fwɑːˈɡrɑ....please

[@soloman5624]

foh gwaaah

[@BabyDingo]

The real genius was using the Girolle to make small roses of foie gras

[@Gourmet_Goon80]

Signs of a plebeian: when they pronounce it "fwa gwa". Philistine.

[@rayasunshine8360]

🤡

[@kurt2rsenjazz]

Looking dapper mr. Solares

[@lionelmarx573]

Okay hopefully someone can explain this to me, but at what point was this cooked? Or is it raw?

[@chillian12]

When the background music changed to Sips' ending music I got confused for a moment there

[@tosht2515]

Here to say I love foie gras before the *gavage* argument begins.

[@josephpotter5766]

too late (since at the time of posting the comment directly under this one commented on it) natch

[@soisawc]

you started it?

[@theblobfish9614]

Here to say youre a bad person for it

[@hamo0od505]

the dish is brilliant

[@vominhduyVo]

Beautiful flower

[@gab.lab.martins]

Is this the same restaurant where the long-roasted ribeye is made? The dining room looks the same.

[@sizablesquid3365]

where he go :(

[@nevillelongbottom106]

But is it umami and maillard reaction?

[@MoonV29]

i read the title wrong, "This Flour" x'D

[@unculturedswine7993]

To the people saying it is animal cruelty, it is possible to ethically source duck liver for foie gras. As a matter of fact, at least in the U.S, I believe you have to be able to prove your foie gras is ethically sourced before you can serve it.

[@hurleycapetown8420]

no its not its animal cruelty.

[@honglee6100]

great suit great chef great show

[@kullnguyen5686]

omg can't believe it..!!

[@boy638]

how much for the dish

[@justomendoza9408]

drink every time he says expression

[@aion__6716]

I can do the same thing with my pencil sharpener.

[@kimpascual9557]

I thought it was white chocolate....

[@bilovalencia5463]

Did he just used a drill

[@andysurya4335]

so thats a raw foiie gras?

[@tosht2515]

+Andy Surya Nah. The chef very quickly said a couple of times its made like traditional foie gras *terrine* which essentially is baked at low heat and then chilled.

[@user-dn5gw2bl2x]

Nick i must say u have nice suits.

[@bubblebass4202]

Oh.

[@FezCaliph]

Miss you

[@acrophobe]

Why does the Meat Show feature so many ridiculous, laughably trendy and prohibitively expensive foods that the audience will probably never even eat?

[@chudpunter]

You definitely do not need to be mega-wealthy (or even particularly well-off) to try foie gras or dry aged beef, I got my first taste of both at a time when I was making barely above minimum wage. Maybe you can't base your diet entirely around them, but you probably shouldn't do that anyway.

[@soloarcher2562]

Good lord they really force feed the hell out of those ducks. That duck liver is almost as large as a human liver! I'll admit it's pretty horrible the way Foie gras is made, but I still eat it on occasion anyway because it's so delicious. lol

[@julissamendoza6371]

Porque apoyar una industria que realiza prácticas crueles?

[@chuddywarrior7996]

is this goon wearing eye extensions?

[@danielta7608]

this is uh... an expression of uh.... an expression of the purest ideal of meat that is platonic on my palate as it floats about all expectations of... I don't even like foie grargh but I crave this expression. don't even talk to me if your ideal is not platonic

[@frutini]

foo gra

[@joshhighfield1530]

His mispronunciation of foie gras is so aggravating lol

[@sickofyourshit7019]

enter a snowflake remark now....

[@djordjo6296]

Hipster pronunciation

[@shivayogijotawar3587]

No matter how beautiful dish is. ... We can't deny the fact that foiie gras is the liver of a force fed duck. It is produced pretty inhumanely .

[@babyhuey6342]

Actually, assuming the birds are not otherwise mistreated, foie gras is not cruel to make. Birds don't show fear or aversion towards their feeder, which they would if they were being tortured day after day. Fowl like ducks and geese don't even have a gag reflex. They swallow everything they eat whole. Ducks will swallow fish, a flexible plastic tube isn't going to bother them.

[@sahernassar]

you can't honestly apply "you should eat every part of the animal" on foie gras, since it doesn't come naturally with ducks

[@jessicaholmes5025]

It is like tete de moine foie gras!! YUM

[@Mooshmomken]

The most pretensious hipster

[@user-wq4pl5ub7h]

yuck..

[@dreammfyre]

Who need veggies anyway?

[@CAOcreations]

most people who love their colons do-oooh you were being cute. carry on, adorable one.

[@kdoran709]

Foolish

[@WayneFergerstrom]

disgusting animal cruelty

[@BrianNguyenBeehive]

Delicious animal cruelty! You can really taste the force-fed duck's pain and suffering with every bite of its overgrown liver. Worth every duck life

[@homework4206]

Wayne Fergerstrom it’s called nature you sensitive gimp

[@PuertoricanPatriot1]

MarkAndCobwebs lmao you have downs or something? Just look up how this duck liver is made.

[@homework4206]

PuertoricanPatriot1 it was gonna die anyway

[@rossuk123]

it isnt cruel do some proper research on modern fois gras production

[@TheRorymcloughlin]

Disgusting