Message from @CSPAN
Discord ID: 492337207072260105
even geese don't deserve that shit
what's going on there
force feeding?
yes
to make fois gois
make the liver fat
they stick a long tube down its throat
and pump corn down
you know the jews are very involved in geese farming in europe
it's fucking disgusting
iunno, exploiting a ducks feeding reflex is not much better
i'm not surprised cspan
you should really watch the astrotheology just for entertainment value
The Judaic dietary law, Kashrut, forbade lard as a cooking medium, and butter, too, was proscribed as an alternative since Kashrut also prohibited mixing meat and dairy products.[12] Jewish cuisine used olive oil in the Mediterranean, and sesame oil in Babylonia, but neither cooking medium was readily available in Western and Central Europe, so poultry fat (known in Yiddish as schmaltz), which could be abundantly produced by overfeeding geese, was substituted in their stead.[27][29][30] The delicate taste of the goose's liver was soon appreciated; Hans Wilhelm Kirchhof of Kassel wrote in 1562 that the Jews raise fat geese and particularly love their livers. Some Rabbis were concerned that eating forcibly overfed geese violated Jewish food restrictions. The Chatam Sofer, Rabbi Moses Sofer, contended that it is not a forbidden food (treyf) as none of its limbs are damaged.[citation needed] This matter remained a debated topic in Jewish dietary law until the Jewish taste for goose liver declined in the 19th century.[27] Another kashrut matter, still a problem today, is that even properly slaughtered and inspected meat must be drained of blood before being considered fit to eat. Usually, salting achieves that; however, as liver is regarded as "(almost) wholly blood", broiling is the only way of kashering. Properly broiling a foie gras while preserving its delicate taste is difficult, and therefore rarely practiced. Even so, there are restaurants in Israel that offer grilled goose foie gras. Foie Gras also bears resemblance to the Jewish food staple, chopped liver.[30]
Bartolomeo Scappi
Appreciation of fattened goose liver spread to gastronomes outside the Jewish community, who could buy in the local Jewish ghetto of their cities. In 1570, Bartolomeo Scappi, chef de cuisine to Pope Pius V, published his cookbook Opera, wherein he describes that "the liver of [a] domestic goose raised by the Jews is of extreme size and weighs [between] two and three pounds."[31] In 1581, Marx Rumpolt of Mainz, chef to several German nobles, published the massive cookbook Ein Neu Kochbuch, describing that the Jews of Bohemia produced livers weighing more than three pounds; he lists recipes for it—including one for goose liver mousse.[31][32] János Keszei, chef to the court of Michael Apafi, the prince of Transylvania, included foie gras recipes in his 1680 cookbook A New Book About Cooking, instructing cooks to "envelop the goose liver in a calf's thin skin, bake it and prepare [a] green or [a] brown sauce to accompany it. I used goose liver fattened by Bohemian Jews, its weight was more than three pounds. You may also prepare a mush of it."
well there you fucking have it
yeah jews have been eating geese in europe for hundreds of years and many geese farms are owned by jews
As a canadian im pissed
Leave the geese alone
Thus Ashkenazi Jews turned to poultry fat as their cooking fat of choice; the overfeeding of geese to produce more fat per bird produced modern Europe's first foie gras as a side effect
Jewish Boycott
Stop buying jewish products
Aka stop buying products
stop eating food!
Stop
oh yeah force feeding geese
it's fucked
The most respectable news organization ^
foie gras is pretty cruel tbh
Geese arent people
very perceptive of you mate
well done ye
who wants a minecraft account
Cspan finna be like "and you get a minecraft and you get a minecraft"
oprah minefrey 🤣
Fix'na
Epic wincraft