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Chemo the Clown[_2_] Chemo the Clown[_2_] is offline
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Default Chicken Liver Pate

On Nov 17, 1:28*pm, Pennyaline >
wrote:
> On 11/17/2011 1:13 PM, Sqwertz wrote:
>
> > The idea is to just take the bite off of the onion and garlic, not
> > cook them. *And most of the thyme will stick to the livers and onions..
> > Or you can add that later if you want. *But I do tend to trust Jacques
> > Pépin over unsolicited advice on the Internet.

>
> >http://www.foodandwine.com/recipes/c...ate-march-2007

>
> Excuse me for living. If you don't want unsolicited advice, don't post
> to a newsgroup.
>
> >> I also don't bother brining chicken
> >> livers for pate. I add the seasoning later.

>
> > Don't knock what you've never tried. *I find that brining them helps
> > keep them smooth and creamy, even when I broil them and make rumaki
> > (since they tend to overcook in that prep).

>
> You're assuming I haven't tried it. Why are you assuming things?


That's what little Sqwertsy does.