Pâté (36)
online now!online now!pedro27Bray, Dublin Ireland5,970 Threads 223 Polls 33,240 PostsPâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or armagnac). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.
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Pate is usually the minced liver of a goose that has been confined for most of its life and force fed grain till its liver becomes swollen and solid. For its entire adult life, it never experiences happiness and only knows pain.
It is disgusting and should be banned. It isn't a delicacy, it's torturous and vile
It is disgusting and should be banned. It isn't a delicacy, it's torturous and vile
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I think you're talking about foi gras (sorry for the spelling).
The pate I've had has mostly been chicken or duck livers, cooked up and blended with butter. In the raw state, the livers were dark red and looked like normal healthy livers.
Very nice hot with fresh bread.
The pate I've had has mostly been chicken or duck livers, cooked up and blended with butter. In the raw state, the livers were dark red and looked like normal healthy livers.
Very nice hot with fresh bread.
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nausicaa98: Pate is usually the minced liver of a goose that has been confined for most of its life and force fed grain till its liver becomes swollen and solid. For its entire adult life, it never experiences happiness and only knows pain.
It is disgusting and should be banned. It isn't a delicacy, it's torturous and vile
It is disgusting and should be banned. It isn't a delicacy, it's torturous and vile
the pate I buy is from pork
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pedro27: the pate I buy is from pork
Pork sword pate?
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The foie gras produced in the farm near me comes from geese in a field, I know not all producers are like this and veal production is equally horrific.
Try salmon, trout or kipper pate, yummy.
Try salmon, trout or kipper pate, yummy.
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pat8lanips: I think you're talking about foi gras (sorry for the spelling).
The pate I've had has mostly been chicken or duck livers, cooked up and blended with butter. In the raw state, the livers were dark red and looked like normal healthy livers.
Very nice hot with fresh bread.
The pate I've had has mostly been chicken or duck livers, cooked up and blended with butter. In the raw state, the livers were dark red and looked like normal healthy livers.
Very nice hot with fresh bread.
very rich in taste is that pate
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Bnaughty: Pork sword pate?
fat pig pork yeah
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emmy1: The foie gras produced in the farm near me comes from geese in a field, I know not all producers are like this and veal production is equally horrific.
Try salmon, trout or kipper pate, yummy.
good thinking missusTry salmon, trout or kipper pate, yummy.
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pedro27: Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or armagnac). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.
Pate' is traditionally made with pork & chicken liver.
There are many other versions, which include fish, mainly oily fish, like mackerel.
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One2note: Pate' is traditionally made with pork & chicken liver.
There are many other versions, which include fish, mainly oily fish, like mackerel.
There are many other versions, which include fish, mainly oily fish, like mackerel.
Traditionally served with Melba toast!
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One2note: Pate' is traditionally made with pork & chicken liver.
There are many other versions, which include fish, mainly oily fish, like mackerel.
There are many other versions, which include fish, mainly oily fish, like mackerel.
Pork and chicken liver,,,,,,,,
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annaroach: Pork and chicken liver,,,,,,,,
Boiled bacon, mash & cabbage !
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One2note: Boiled bacon, mash & cabbage !
.Don't eat any of that stuff either
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I,m the BEST pate maker in britain///////
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One2note: Pate' is traditionally made with pork & chicken liver.
There are many other versions, which include fish, mainly oily fish, like mackerel.
There are many other versions, which include fish, mainly oily fish, like mackerel.
Post Man Pat Pate is nice....
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Hi Pedro I create tapas, after slicing thin french bread i toast them, slay a mixture of smashed salmon peppers dill parsley creme cheese smattered with cracked pepper.
slivers of cucumber tomatoe. green red peppers slices on top.
Droplets of olive oil.
So yum
kick that back with a nice Pinor cold.
cool:
slivers of cucumber tomatoe. green red peppers slices on top.
Droplets of olive oil.
So yum
kick that back with a nice Pinor cold.
cool:
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nausicaa98: Pate is usually the minced liver of a goose that has been confined for most of its life and force fed grain till its liver becomes swollen and solid. For its entire adult life, it never experiences happiness and only knows pain.
It is disgusting and should be banned. It isn't a delicacy, it's torturous and vile
It is disgusting and should be banned. It isn't a delicacy, it's torturous and vile
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The faux gras and celeriac pate are both Jac-kosher and look pretty good.
Thanks for those recipes, Adventureman.
Thanks for those recipes, Adventureman.
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pedro27: Pâté is a mixture of cooked ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or brandy (often cognac or armagnac). Pâté can be served either hot or cold, but it is considered to develop its fullest flavor after a few days of chilling.
Cool!
A nice name for canned meat by products.
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Created: Dec 2017
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