/ck/ - Food & Cooking

I don't care how much butter, animal torture or michellin stars you add, it's still shit.

Anybody know where I can get foie gras in general San Jose area? Been years since I've had some and I can't leave California too easily.

/ck/
I just tried foie gras for the first time. I've never eaten liver or goose before but i wanted to give it a try. I purchased about 50g of it semi cooked from a local specialty foods store. To begin with, I had a small amount on a cracker. I couldn't taste much, but I felt that it was very creamy. Then I seared it in a hot pan with salt for a bit. The consistency changed to a very odd, fatty and almost curdled texture, and I still couldn't taste many distinct flavours. I only cooked half of the piece and I couldn't finish it. I'm not sure if it was the fat content, the taste, or the thought that I was eating offal, but I couldn't eat any more of it. I still have the other half in my fridge, how should I go about preparing it this time? Is it common for someone to simply not like foie gras?