Here's the foie gras I had. [link] Scroll down to the a la carte menu.

I remember it being very very very good, but as you can see from the menu, pretty much everything was. Kinda hard to rave about the foie gras when you also had crawfish and goat cheese crepes, grilled scallops, vanilla bean creme brule and peanut butter mousse dome along with whatever everyone else was ordering (I think I had a salad too).

I've never had foie gras, but based on my experience with truffles, I don't expect it to knock my socks off.

Truffles are a similar you paid WHAT per pound?? type of item, but in the case of truffles the flavor is so overpowering that if you are using a pound, to feed less than an army, you are doing it wrong. I like my truffles in very, very sparing quantities.

(In central Italy, apparently, they grow on trees all over the ground, because they are cheap and available everywhere. Which just means that everybody has truffle-breath, which, truthfully, truffles kind of smell like feet, because guess what! They are mushrooms.)

I have also never had caviar, but I gather that opposition to that is based on the fact that when you eat up the eggs of a fish, eventually you don't have any more fish. Whoops!

Holy crap! Naples Road or Babcock Street? Because I lived on Naples Road for 9 years (back in the 90s).

I'm pretty sure we've talked about this before but I lived on Winslow Road, which is a one block street that runs parallel to Naples.

Oh, and Captain Nemo's in Kenmore Square had the best late night slice pizza, not T. Anthony's.

You're right! But T. Anthony's had the best afternoon, only have a $1 left until payday the next day slice pizza.

shrift! Did you know there's a secret QI pilot episode? In the sense that I had no idea it existed? WITH EDDIE IZZARD?

Bookmarked for watching when I am not work! For I think Stephen Fry + Eddie Izzard = AWESOMECAKES.

I just read about how they are growing truffles in Tennessee, now, and how exciting it is because it hasn't been done successfully in the US before. It's apparently a process that's not very subject to control.

See, I'm vindicated for wasting my afternoon poking YouTube for Hugh Laurie clips, because it led me to this.

I have also never had caviar, but I gather that opposition to that is based on the fact that when you eat up the eggs of a fish, eventually you don't have any more fish. Whoops!

Until recently, I thought they had to kill the fish to get the eggs, but apparently this is not the case. It's just that with modern refrigeration and shipping, it's possible to harvest so many eggs that you don't get another generation of sturgeon for next year's caviar.

Caviar = nummy with hard boiled eggs and/or creme fraiche and blini

American farmed caviar = not quite as good as the marketing people say it is. I don't care if it is served at the White House, the expensive imported stuff just plain tastes better.

Truffles = ALSO nummy in small doses! (And at several million dollars and your first born child per shaving, small doses are pretty much all you get.)

Truffle oil = overused crap that should be banned on the basis that restaurants should learn that THERE ARE OTHER FLAVORS BESIDES TRUFFLE OIL.

I quite like caviar.

Izzard however I would definately eat with a spoon. Slowly. With relish.

You are NOT trading that baby for truffles, missy!

You are NOT trading that baby for truffles, missy!

So...you're saying I should hold out for some foie gras instead?