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Pate Questions

Pate

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by 560 · March 29, 2014 at 03:43 PM

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 09:10 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 2272 · March 11, 2014 at 06:00 PM

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 04:37 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 560 · September 20, 2013 at 07:52 PM

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 06:54 PM

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

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by 10 · August 04, 2013 at 09:45 PM

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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breadisdead 0 · August 04, 2013 at 09:45 PM

No, you can't. Liver has to be rare. If you overcooked it it is ruined forever.

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by 777 · May 11, 2013 at 12:54 PM

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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Cherice 0 · May 10, 2013 at 04:16 AM

Peggy the Primal Parent swears by chasing it with lime. I'm still not brave enough to try after my failed liver and onions fiasco.

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by 1401 · April 25, 2014 at 08:06 PM

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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missmiddlemarch 0 · April 25, 2014 at 08:06 PM

Mixed all together: any pate, warm buttered white rice, chopped steamed broccoli, and a few shakes of nutritional yeast flakes and salt. Eat while hot/warm. I never went back to cold pate after having it warm.

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by 1401 · July 13, 2012 at 04:02 PM

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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Dragonfly 0 · July 13, 2012 at 04:02 PM

I like both. Maybe because I grew up with both? Especially homemade chicken liver paté with mushrooms (wild boar when I can find it!) and sauteed lamb's liver.

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by 4176 · June 18, 2012 at 11:13 PM

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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by 1206 · March 31, 2012 at 06:39 AM

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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BaconHealsChic 0 · March 31, 2012 at 04:05 AM

I mix prepared horseradish in mine and it makes it so yummy if you like that kind of spicy.

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by 3127 · November 10, 2012 at 06:27 PM

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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begob 0 · November 10, 2012 at 06:27 PM

Happy Now's suggestion of parmesan chips is excellent, although the salt is a bit intense. You can make a dozen and store them like biscuits.

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by 11555 · July 17, 2011 at 07:46 PM

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 03:23 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 24343 · March 27, 2011 at 04:52 AM

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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Grace_2 0 · May 04, 2011 at 05:48 PM

Wow, I did not think I would be squeamish about this! I read this post cause my meat share comes with an offal bucket option - but I wasn't feeling so good by the time I read through all the answers. Guess I need to man up and start slow :)