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Chicken Liver Pate
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? |
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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. |
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Chicken Liver Pate
On 11/17/2011 3:20 PM, Sqwertz wrote:
> If I wanted your opinion, I would have told you what it is. You'd have told me what my opinion is? Never mind. I don't want an opinion that badly. > But as it > was, I wasn't asking for opinions. I was offering a recipe. > How is that an invitation for opinions? Just because its common on > usenet, usually by rude people, doesn't make it right. And as it was, I was just offering my opinion. Take it or leave it. > If you see somebody walking down the street and you don't think > they're walking right, do you stop them and tell them how to walk? > After all, they are walking in public and that gives you the right to > tell them how to walk. You know, for someone who woke up with a knife and a kielbasa this morning, you're awfully quick to judge other people! > If Jaques Pepin (or any other person you don't know) is giving a > cooking demonstration at the mall, do you wait until he's done and > then lecture him about how he did it all wrong? Assuming your answer > is no, then why not? > > So why is Usenet any different? I didn't lecture you, kielbasa boy. I told you how I do it. Too much for you? Sucks to be you--terribly, evidently. >> You're assuming I haven't tried it. Why are you assuming things? > > Because if you HAD tried it, you would have noticed that extra > moisture keeps them from getting crumbly and grainy. And you wouldn't > be insisting that the only way to keep them creamy is not to overcook > them. There you are assuming again. They don't need brining to stay moist. How do I know? I brine! <everything but chicken livers, and kielbasa> |
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