Et tu Pâté?

Yes, I like pate.

Particularly fond of liver pate from morrisons.

Rightey wrote:It's an organ meat, so that's pretty much a no for me, then you have the pretty horrible treatment that the animals undergo for it to be made, so a double no. Blech.

Just to be clear - are you against eating meat in general or are you suggesting that animals used in making pâté specifically undergo especially horrible treatment?

Sounds like he's not a fan of offal, i.e. liver. I don't mind pâté, but I'm not a huge fan either. Can take it or leave it.

Jenuall wrote:

Rightey wrote:It's an organ meat, so that's pretty much a no for me, then you have the pretty horrible treatment that the animals undergo for it to be made, so a double no. Blech.

Just to be clear - are you against eating meat in general or are you suggesting that animals used in making pâté specifically undergo especially horrible treatment?

I'm not a fan of organ meats, as lotus said, but yes the animals that make pate seem to undergo particularly terrible treatment. I do remember once hearing about a farmer in France who figured out a way to make geese gorge themselves which produced a "less cruel" (I know that's a silly term since the bird still ends up dead) pate, but I don't think such practices are common.

Edit: I just looked it up, and I suppose foie gras is the specific type of pate where they force feed geese or ducks. Pate itself isn't very big here in North America so in my mind it's all the same thing, but I saw someone mention salmon pate so perhaps there is a lot more variation then I'm aware of.

Jenuall wrote:

Albear wrote:

LewisD wrote:
It sound a bit povvo, but Jacobs cream cracker, smothered in Brussels, with red onion jam, dunked into a melted camembert.

Fuuuuuuuuuuuuuck...

How are people melting their camembert? For me it's just poked with a bit of garlic and rosemary and shoved in the oven, but I feel there could be something more adventurous I could do with it!

Depends what sort of mood I'm in/what we're having it with.

The basics are always the same:
>Terracotta camembert dish, not the wooden box.
>Criss cross in a diamond pattern across the whole surface.

Then I either stud it with rosemary and garlic.
Or spoon over honey, and it seems down into the cheese as it melts. Great with Parma ham and artichokes.
The other good one is pouring over a little red wine, again is seeps into the cuts and is delicious.

Rightey wrote:

Jenuall wrote:

Rightey wrote:It's an organ meat, so that's pretty much a no for me, then you have the pretty horrible treatment that the animals undergo for it to be made, so a double no. Blech.

Just to be clear - are you against eating meat in general or are you suggesting that animals used in making pâté specifically undergo especially horrible treatment?

I'm not a fan of organ meats, as lotus said, but yes the animals that make pate seem to undergo particularly terrible treatment. I do remember once hearing about a farmer in France who figured out a way to make geese gorge themselves which produced a "less cruel" (I know that's a silly term since the bird still ends up dead) pate, but I don't think such practices are common.

Edit: I just looked it up, and I suppose foie gras is the specific type of pate where they force feed geese or ducks. Pate itself isn't very big here in North America so in my mind it's all the same thing, but I saw someone mention salmon pate so perhaps there is a lot more variation then I'm aware of.

I've seen this before that Pate is considered posh in America and I don't understand why.
The farms in the US are bloody huge and produce meat in quantities UK farms can only dream of so they must have the ingredients on hand to make vast mountains of the stuff.

I love Pate and I'm really not as posh as my avatar may make you suspect.
I only have 3 butlers which is on the borderline of needing state aid if you ask me.

Nope, can't stand the stuff. Rest of my family go nuts for it though having it on toast and crackers (not at the same time though), don't like offal at all though so that's a big part of it.

Not a fan but i think that it is down to the texture rather than flavour.

I like it but if I want that sort of thing I would prefer good old potted beef,

I haven't had pâté in ages, or camembert, love em both.

My neighbours reared a couple of pigs once, I insisted on taking the livers when they were slaughtered and made my own pate with them. It was absolutely magnificent.

I live in France so it's everywhere and of such a high quality I couldn't go back to the rot they have in the UK.

Also, fois gras is the my biggest source of cognitive dissonance; I hate the way it's made but love the way it tastes. The local sushi chain has fois gras sushi and it's strawberry floating divine.

I've never actually tried foie gras but I agree that it's certainly not the easiest thing to think about consuming if you want a clean conscience!!

Male ducks - which is the sex primarily used in food production - exhibit some of the animal kingdom's most brutal and deviant sexual habits. They are truly sociopathic, and their attempts at mating are uniquely horrific and disturbing. If a male duck could, it would grind your liver into paste, but not for food -- for pleasure.

So foie gras is a fitting punishment for them.

Karl wrote:Male ducks - which is the sex primarily used in food production - exhibit some of the animal kingdom's most brutal and deviant sexual habits. They are truly sociopathic, and their attempts at mating are uniquely horrific and disturbing. If a male duck could, it would grind your liver into paste, but not for food -- for pleasure.

So foie gras is a fitting punishment for them.

Ha. A nice excuse. I think it's just that the French hate birds. Anyone ever heard of Ortolan?

https://www.telegraph.co.uk/foodanddrin ... -menu.html

Robbo-92 wrote:Nope, can't stand the stuff. Rest of my family go nuts for it though having it on toast and crackers (not at the same time though), don't like offal at all though so that's a big part of it.

I get not liking offal but pate hardly tastes like you're eating an organ.

I love pate. Making it can be a bit gooseberry fool for animals but given the choice I'd rather be force fed than kept in perpetual darkness, knee deep in my own gooseberry fool and dead friends.

Hime wrote:

Robbo-92 wrote:Nope, can't stand the stuff. Rest of my family go nuts for it though having it on toast and crackers (not at the same time though), don't like offal at all though so that's a big part of it.

I get not liking offal but pate hardly tastes like you're eating an organ.

I love pate. Making it can be a bit gooseberry fool for animals but given the choice I'd rather be force fed than kept in perpetual darkness, knee deep in my own gooseberry fool and dead friends.

Don't know what you're on about, this looks like a dream to me:

Hime wrote:

Robbo-92 wrote:Nope, can't stand the stuff. Rest of my family go nuts for it though having it on toast and crackers (not at the same time though), don't like offal at all though so that's a big part of it.

I get not liking offal but pate hardly tastes like you're eating an organ.

I love pate. Making it can be a bit gooseberry fool for animals but given the choice I'd rather be force fed than kept in perpetual darkness, knee deep in my own gooseberry fool and dead friends.

I have tried it as well, a few times and different types but I just don't like it, maybe a bit of a psychological edge due to it being offal but still, does nothing for me.

Tafdolphin wrote:

Karl wrote:Male ducks - which is the sex primarily used in food production - exhibit some of the animal kingdom's most brutal and deviant sexual habits. They are truly sociopathic, and their attempts at mating are uniquely horrific and disturbing. If a male duck could, it would grind your liver into paste, but not for food -- for pleasure.

So foie gras is a fitting punishment for them.

Ha. A nice excuse. I think it's just that the French hate birds. Anyone ever heard of Ortolan?

https://www.telegraph.co.uk/foodanddrin ... -menu.html

Watching Hannibal introduced me to that particular example of French culinary animal cruelty.