Appearance:
Not dissimilar to solidified cakeform fake spew from some early 90's royal show bag.
Nose:
As good as boiled pork and picked liver is going to smell after its been submerged in a jelly made up of its own filth in a confined vacuum, oxygen robbed environment, then subjected to a 3 hour ride in the back of a ute in the sun.
Palate:
Like eating your own knee with your teeth removed.
Finish:
A combination of... a) Like you passed out by a lake and woke up with a goose making love to your mouth. b) Like you just groomed a wild boar with your tongue.
If you ever have the temptation to make this... Don't.
If you ever hear someone ask "Can I get you a slice of Goose Liver Creton?"... Stab them.
Note. I tried to take a photo of this finished 'product' but the camera glassed me.
Thursday, March 4, 2010
Subscribe to:
Post Comments (Atom)
1 Response to Goose Liver Creton - Tasting notes
I luv your culinary reviews. Judging by your palate reactions you would truly be in heaven with the tasty Vietnamese delicacy of duck embryo served in its own shell. I twice tried this to get into some hot Canadian Vietnamese chicks pants. It has the superb texture of duck bill, skull, brain, vertebrae, internal organs and feathers mixed with a exquisite embryonic fluid. Apperently, it makes one smarteer.
Post a Comment