Originally Posted by FAX
Okay ... Wylie has won one Michelin star for his NYC restaurant named after an oil. I'm not certain if he still has it, though. It's been awhile, apparently.
Still, was the star awarded for his nuclearized foie gras? I do not know.
But it gets worse. Foie gras is typically made from duck liver ... the fatter, the better. So, the growers stuff pipes down the throats of ducks in order to force feed the little ducks fat which, in turn, makes their liver fatter which, in turn, makes their poor, little fatty livers more desirable. It's an horrific practice. And your microwave hero condones the practice. Not only that, but he takes those poor, little ducks' livers and microwaves them!!! Good God, man!!!
I'm just taking issue with this. I'm not a fan of the microwave, but I'm willing to admit I may not have been using it in the proper applications and in the proper manner. At least the NYT reporter suggests it's one of the professional kitchen's secret tools.
In any case, I thought it was an interesting article, and I'm looking forward to reading more about it in the book.