Foie gras spectacular at Seabar
There are few opportunities in Buffalo to eat foie gras, but Seabar and Mike A's owner Mike Andrzejewski certainly has an affinity for it, offering the fatty duck liver regularly at both restaurants.
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“Dorata's worthless turd”
Since: Mar 09
#1 Sep 18, 2012
Of course foie gras is available in Kaisertown at Dorata's Polish Soupery...a div. of Dorata's Manure & Knuckle Gravy Farm LLC.
Dorata's dim-witted son, Jimmy, is the main czarnina maker utilizing countless ducks in the manufacture of that bloody treat.
Duck blood being a key ingredient of czarnina, Jimmy has developed his own system to extract that fluid. It is done in the garage with Jimmy naked from the waist down.
He grasps the duck firmly by the neck with both hands and gently guides the duck's ass onto his waiting erect but tiny penis.
After a series of violent and purposeful pumps of his hips, Jimmy lets out a yelp of satification, twists the head off the duck, reaches into its ass and withdraws its liver and drains the blood through the neck. Now Jimmy will be able to serve his version of foie gras, laden with a goodly amount of Jimmy's famous knuckle gravy, and his family recipe czarnina.
There is always something special going on at Dorata's Manure Farm.
Stop by and say "HIGH".
For catering, please contact the Kaisertown Gourmet Assn.
#2 Sep 18, 2012
Yeah, Stop It by later.!!
#3 Sep 18, 2012
I always add raisens to my czarnina, fresh duck blood from the Broadway market and I crush up some Ritz crackers in mine when it is piping hot.
I got this friend, Poley Wiechek who is so cheap he uses blood from road kill TOTAL UCKY
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