tag:blogger.com,1999:blog-1516199892122090215.post4440839298301668015..comments2024-03-29T01:11:42.151-04:00Comments on What Julia Ate: Fine Liver PâtéJuliahttp://www.blogger.com/profile/08337291320368324416noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1516199892122090215.post-41530943450945079442011-09-20T20:54:46.827-04:002011-09-20T20:54:46.827-04:00Karen - I totally understand. What to do with the ...Karen - I totally understand. What to do with the heart, indeed. I'm not quite sure. Let me know when you find out! I'm still mulling it over...<br /><br />Sara - There is nothing better than a long rambly comment! Thank you! I am so glad that there are a few people who are as excited as me for little bits of information like that. <br /><br />Meg - I've got to read some more pate posts. Was it Briggsy?<br /><br />Two By the Sea - It's a great book!<br /><br />Robin - You are welcome!Juliahttps://www.blogger.com/profile/08337291320368324416noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-32226578005963983422011-09-19T22:14:32.876-04:002011-09-19T22:14:32.876-04:00FINALLY a way to save some. I had to get rid of ha...FINALLY a way to save some. I had to get rid of half my pate last time because I just CAN'T eat that much fat in one week. Thank you Thank you Thank you!Robin@ Good for the Palatehttps://www.blogger.com/profile/12730204162015276004noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-20766722711311378182011-09-17T14:09:35.953-04:002011-09-17T14:09:35.953-04:00OMG! I used to have that N.Y.Times cookbook many m...OMG! I used to have that N.Y.Times cookbook many moons ago. It was a good one but with multiple moves it went by the wayside. Love pate beyond poultry livers too.Two by the Seahttps://www.blogger.com/profile/09474536059429270933noreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-7381201879967041502011-09-16T00:54:19.604-04:002011-09-16T00:54:19.604-04:00I love your corningware too =) Feels like home, g...I love your corningware too =) Feels like home, growing up. Go you on keeping up w/ charcutepalooza. A friend made pate the other day and it rocked. I bet this was great, especially with pickled pears!meg- grow and resisthttp://www.growandresist.comnoreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-66743272967378836952011-09-15T16:01:11.644-04:002011-09-15T16:01:11.644-04:00I am so glad for this post and your research! I h...I am so glad for this post and your research! I have made pate once, and we really liked it but ... you can only eat so much. So even though I'd like to make it again...Problem solved, yay! Thanks to you, and Hugh. (Still annoyed I never made it out for a class with him while in London). That corningware, that's what we grew up with, little blue flower and all! ;-)<br /><br />End of long rambly comment.Sarahttp://www.threecleversisters.comnoreply@blogger.comtag:blogger.com,1999:blog-1516199892122090215.post-84064574683423666342011-09-15T09:53:22.291-04:002011-09-15T09:53:22.291-04:00Julia,
You may have convinced me, but I'm not...Julia, <br />You may have convinced me, but I'm not ready to fully commit yet. We also have a half a pig in the freezer, complete with organs. Though I was raised by my liver-lovin' father, I admit to being a bit timid with the organs. I made a terrine a few months back that was lightly flavored with liver. The image of the dark meat passing through the grinder was a bit much. Perhaps I'll try once more with your pate recipe. Now, what to do with the heart?Karen @ My Pantry Shelfhttp://mypantryshelf.comnoreply@blogger.com