Pate

Pate

Pate Questions

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by 598 · about 20 hours ago

I found some great pate at my local Sprouts. Short ingredient list (like pork liver, pork, spices/veggies) no wheat, looks good to me... I know it's almost certainly not from organic, pastured pigs but it's an extremely convenient, affordable,... (more)

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TheGastronomer 0 · March 28, 2014 at 9:10 PM

I LOVE pork liver pate!!! Pate de Campagne specifically, it is awesome, seriously. I could live off nothing but that for 24 hrs a day, every day, for the rest of my life. The one I like is the Trois Petits Cochons. Go for it, that stuff is one... (more)

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by 2302 · about 20 hours ago

So on Saturday I buy some Duck Liver Pate from the farmer's market and eat it throughout the week. Most people say to only have liver once/week, but is there any harm in spacing out ~1/2 cup of liver throughout the week? Thanks!! (more)

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TheGastronomer 0 · March 11, 2014 at 4:37 PM

1/2 cup? No harm in that at all, specially since it's liver from fowl. I have been eating 1 pound worth of chicken liver in the form of home made pate this week, it was amazing. Last week I had some pork liver pate nearly every day of the... (more)

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by 10 · about 20 hours ago

I made about 1 lb of beef liver pate. It tastes exactly how it looks (like s***). I've found recipes for next time (soaking in lemon juice), but I have 1 lb of pate made that I can hardly swallow. Can I cook it or make chili out of it?

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MeghanneR 0 · August 03, 2013 at 12:57 PM

If you mix in a few strips of cooked bacon and a tbs of coconut oil, it will taste like magic!

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by 1418 · about 20 hours ago

When I started eating liver, I was only eating it in pate form. During that time though, I was still eating bread occasionally and had the pate with it. After a while I started enjoying whole livers instead of pate, and to this day I still eat... (more)

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fredmull 0 · February 14, 2013 at 5:05 AM

Pork skin! Cut peppers. Maybe veggie chips (like potato)?

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by 1418 · about 21 hours ago

When I was young I would eat those liver spreads from the store on bread and I loved it. After that I never really ate liver again until my stop from raw veganism. I really enjoyed making the liver into a pate and remembered how good those liver... (more)

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Chinaeskimo 0 · July 13, 2012 at 6:33 AM

I don't know if this answers your question, but there are a lot of foods that I liked as a kid, (or hated) that I either hate now (or love). I think your palate and tastes change with age and experience.

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by 1213 · about 21 hours ago

I made the mistake of following a recipe that involved simmering the livers with aromatics, straining the liquid out, then processing with butter. I felt it was a waste of flavorful liquids (saving it for something at the moment) and will... (more)

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UncleLongHair 0 · March 31, 2012 at 6:39 AM

I saute the livers in a pan with shallots and butter (and other seasonings), then deglaze the pan with wine or vermouth, then throw it all into the food pro. So the deglazing liquid which contains all of those yummy flavors becomes part of the... (more)

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by 3125 · about 21 hours ago

I'm strict paleo and i make my own liver pate. But because i cant spread it on a cracker or toast, i have been eating it on carrot slices. I'm wondering what else it can be heaped onto that is also good?

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November 0 · January 24, 2012 at 6:30 AM

I like cucumber slices for 'chips'

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by 11581 · about 21 hours ago

I have a bunch of frozen grass fed beef liver that was nice and inexpensive. Not in tidy slices though - pretty much A liver. Other recipes than pate would be interesting also.

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jesuisjuba___paleorepublic_com 0 · July 16, 2011 at 3:23 PM

This the one that I make: http://www.foodandwine.com/recipes/chicken-liver-pate-march-2007 but it's with chicken livers. It should be fine with the beef liver but there may be a need for some adjustments in the liver preparation. I know some... (more)

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by 24523 · about 21 hours ago

I'm an offal newbie, and plan to very slowly work my way down the list after the liver pate phase. What offal have you tried, in what form, and what does your offal ranking list look like? Also, do you eat offal because it's healthy or because... (more)

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Paul_1 0 · March 28, 2011 at 7:02 AM

There seems to be some kind of anti-liver bias on our website. What's going on here everybody? [Teasing.] I love, love, love beef liver. In fact, I generally make myself eat it less than I otherwise would because I was influenced by a Stephan... (more)

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by 598 · October 24, 2014 at 4:46 AM

Easy as in - easy to source, easy to prepare, and not nasty tasting. Oh - and healthy of course. Ideas?

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davidschof 0 · September 20, 2013 at 6:54 PM

I have liver, bacon, egg and mushrooms for breakfast nearly every day; nothing is more delicious!

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by 787 · October 23, 2014 at 4:08 AM

Hello there, i just made my first lamb liver pate, initially out the blender it smelt & tasted amazing, just like any pate id tasted before, but it has a definite solely liver aftertaste, i think maybe as i cooked it fairly rare, i also tried... (more)

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Anthony_Pierre 0 · May 09, 2013 at 11:28 PM

wrap it in bacon

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by 4181 · October 23, 2014 at 3:42 AM

I've been trying to get into liver for the vitamin A et al but after several attempts I can't do it. Someone suggested the other day I try pate but a similar thread to this suggested that supermarket pate's probably not that great, but what about... (more)

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Prescott 0 · June 18, 2012 at 11:13 PM

You really want to get a good source of pastured chicken liver; anything unspecified is likely to be conventionally raised. Check out this graphic that pretty starkly demonstrates the difference in appearance between livers from conventional,... (more)

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