/ck/ - Food & Cooking

Have you tried the local pond? There's always some geese hanging out around there.

>>15280419
Can hamburger be a substitute for steak?

>>15280434
point taken
i have a whole goose with giblets can i make that into a reasonable substitution? i have cognac

>>15280419
duck or chicken mousse. You say you have a whole goose so you could render fat out of that and make your own fine mousse (mousse for texture).

>>15280501
i want to put goose liver in the stuffing

>>15280519
pate is made of liver, make your choice

>>15280521
or go buy some other poultry liver. Do you really need "foie gras"? fine chicken liver pate made with cognac is delicious

>>15280419
Duck is a common substitute.

>>15280534
I love foie gras, duck and most pates but Duck Pate is universally disgusting.

>>15280533
>t. never had foie gras

>>15281512
I have many more times than you I'm sure. So much so that it isn't a pretentious ingredient and really just a pate that's about 2-5 dollars more than other good quality pate.

>>15281709
doubt that very much.. not waving my dick here but between the dessert foie “cake batter” and terrine made with b or c grade cubes and the A grade lobes for searing or torchon ive probably personally processed at least 500lbs of the stuff.

Im confused because OP’s pic shows a seared slab but hes talking about pate. Are you implying regular liver pate is more than slightly comparable to foie pate?

>>15280419
bro, do you want a good liver mousse recipe?? can be used for either duck or chicken livers and it's not a terrible amount of prep..

>>15280419
BUMP

we need moar pate threads on CK

>>15280419
>>15280432
Have you tried being a geese?

>>15281770
t. Lard ass Austrian

>>15282687
untrue. i am an amerilard

>>15282699
>500lbs
Should have known
Average weight of american kindergarten

>>15282705
do you have anything to add to the discussion, or..?

I can add 80kg to your 500lbs

>>15282725
80kg of what, anon?

>>15282731
Me

>>15282746
your gross fatness isn't delicious, though

>>15282764
80kg isn't fat though

>>15282705
not him but you understand what people mean when they process food, right? it means he had to prep and serve it as part of his job. not eat it and process it through his digestive system. nice job esl

>>15282827
Thank you. The foods were digested nonetheless. Where is he hiding it?

>>15282804
how tall? i automatically assume anybody posting here is a fat retard

>>15282827
based reasonable bro going out of his way to defend a stranger. okay, i'm drunk.. here's my poultry liver mousse recipe:

>1lb duck or chicken liver
>1lb unsalted butter
>1/2 cup sliced garlic
>1 cup sliced shallot
>apple brandy
>sherry vinegar
>maple syrup
>cream cheese
>whole milk

>the night before you make your pate, thaw your livers and cover them in whole milk. squish them around, make sure the milk and livers are incorporated. let sit overnight.

>next day, drain livers, rinse THOROUGHLY. the milk you drain should look like strawberry milk (pink/red in color) after pulling a lot of the minerality/funk/blood out of the organs. drop onto a towel and with another towel, pat dry (dry as possible)

>in a pan, melt 1lb of butter with a generous amount of thyme sprigs on LOW. let it melt SLOWLY and let it simmer with the thyme while you process the livers

>in another pan, coat bottom with neutral oil like grapeseed/canola, burner on HIGH, bring to just under the smoke point

>season your livers w salt.. be liberal with the salt, trust me. more than you think on both sides

>DO NOT crowd the pan. when the oil is atomizing (light white vapor coming off the oil, NOT smoke), gently lay about half the livers in the pan. leave a little space between the livers. leave heat on HIGH. when you lay the last liver in, the first should be ready to flip

>caramelize the outside of the livers. you want the outside browned while the inside is raw; when the first one you set in is browned, flip, and go around the pan and check each. the last half will take a bit longer because the pan has been cooled down from the first half, but be patient. keep an eye on the first half youve flipped.

>once livers are seared on both sides but still RAW in the middle, pull them and set them aside. wait for the remaining livers to finish.

>once the first batch is finished, deglaze with brandy or cognac

>>15282899
>swirl pan and remove fond with wooden spoon.. empty brandy/fond mix into a bowl after alcohol is cooked out and set aside. wipe pan down with rag/towel. add more oil

>repeat with second batch of livers, same exact shit

>once you pull livers, add a bit more oil and add your shallots. sweat shallots. add garlic. sweat garlic.

>deglaze with more brandy, cook out brandy, ad brandy/shallot/garlic to your previous brandy youve set aside

>take seared livers, brandy/garlic/shallot, put in blender. blend on high

>strain thyme butter, discard used thyme. slowly emulsify the butter into the liver mix until it is all incorporated

>toss in ~1/4 cup cream cheese
>taste
>finish with sherry vinegar/maple syrup/salt to taste

>pour into container, cover with parchment (paper pressed down onto mousse so theres no wair gaps) and place in fridge. serve next day.

>>15282899
198cm

>>15282942
come to nashville.. i will literally fight you. i hate you and i want to hurt your stupid face.

>>15282899
>>15282919
nice recipe guy. never prepared offal professionally or otherwise so this looks like it'll be pretty neat to make in the future.

>>15282960
Do it bb. Slather me in bbq and call me a burnt end. Serenade me in country

>>15282962
this recipe will get you easy quenelles.. the 1:1 liver:butter is pretty foolproof, just make sure you cook out most of the moisture from the shallots.

it's one of my favorite/best recipes i know. good luck and have FUN

>>15282981
i'll be here, sugartits.

i'll be waiting and i will be preparing.. ;)

Update
Found it I just had to drive

Made patte yesterday, usually it's good but it didn't turn out well.

It had a somewhat raw metallic taste, I didn't use nearly enough butter and the herbs didn't come through very well.

Factory farm chicken livers may have played a part

>>15282899
You reminded me that I also forgot to milk my livers.
I always sear my livers in oil before cooking in the butter however because like you said the heat is important to brown them.
Nothing is worse than someone who had boiled the livers in butter

>>15281770
Making 12 bucks an hr to process food for people to consume isnt really something to brag about

>>15283829
grats op.

>>15283829
let's see the cross section, bro

>>15283838
i'm really stupid and i suck at almost everything, but you gotta milk your livers.. even if you're just doing fried livers, you gotta change that buttermilk DAILY otherwise you're serving purge-milk livers and that's disgusting

>>15283841
it's a skill that you do not possess

>>15283847
rabbit?

>>15283851
yuss

>>15283847
You sure about that chief? It's a hobby I would hate to do for a living.

>>15283853
i'm like 99.5% sure you couldn't break a rabit and make a roulade... it's a weird skill that people would pay you to know :)

>>15280533
>>15281709
>and really just a pate that's about 2-5 dollars more than other good quality pate.
Why do I doubt you really had foie gras from goose? Because it has unique charcteristics you don't seem able to appreciate.

First of all, foie gras from goose is not a pate, it's liver. Still it's soft and spreadable like if it was paté. Second there is no gamey or livery taste, compared to other kinds of livers. It's very pure and subtle. Thirdly "2-5 dollars more than other good quality pate", you must be talking about patés here with very little goose foie gras in it. Fatty goose liver costs a lot more than any pate made from duck, chicken or whatever. A lot more.

>>15280534
Duck liver is ok, but just lacks the uniquness of goose foie gras, not really a substitute.

>>15283852
very nice

>>15283868
you've conscripted the doggo to slaughter the bunny, yeah..?

>>15283872
he used to bite her face but she died a couple years ago unrelated to the dog

>>15283866
And anyway, you might prefer chicken liver paté to foie gras, but don't pretend it's comparable.

>>15283876
i find that hard to believe.

REGARDLESS: merry christmas and honestly truthfully FROM MY HEART

>>15283884
be cool, anon.. absolutely nail this year for me PLEASE!

>>15283865
my b with the 12$ estimation, roulade would def bump you up to 15$.

>>15283866
I live in an area where it is produced, and no, not in america.

>>15284000
it's really strange that you seethe over a humble skill-set..

i would honestly recommend killing yourself :)

>>15284008
youre such a faggot holy shit..

>>15284086
>>15286114

>>15282981
>>15283826
Jesus, get a room you two.
Who's gonna squeal like a piggy, and who's gonna pray real good? Or are you lovers gonna take turns squealing and praying?

>>15287341
touch me in my butthole