Don't Judge Me

[Anonymous No.6429060]

Opinions on liver pate? I don't know why I like the Oscar Meyer brand better than most? Maybe because they are experts at extruding organ into a questionable paste.

I tried some flavored pate, but I think it generally makes it taste horrible. Question: Does anyone know of a brand that they think is really premium? I'd like a really nice tasting tube.

Also, just to note: I like it thinly spread on saltine crackers or triscuit crackers. Usually it gets dried out/unusable and I can't finish a tube as it's just too much fatty mass. Bonus points on someone who can give me a brand that offers a smaller serving size.

[Anonymous No.6429069]

My grandfather was always very fond of these when I was a kid. He'd make onion and liverwurst sandwiches with mayo and serve with a pickle or some olives. There's no shame in liking this stuff, OP. Fois Gras is kinda the same concept. At least we're using every part of the animal, right? :)

[Anonymous No.6429073]

>>6429069
That's old school. I like black bread with liverwurst, red onion, sour cream, pickles, and mustard

[Anonymous No.6429084]

Make your own pate, brah. Do it with chicken livers, which are dirt cheap.

http://www.foodandwine.com/recipes/chicken-liver-pate-march-2007

I like this recipe. I increase the ingredients to account for livers being sold in one-pound containers. You can freeze it for storage in as small containers as you would like.

[Anonymous No.6429098]

>>6429084
The liquor doesn't sound like it would make it taste very good. To one who doesn't like the taste of it.

Don't get me wrong, I'll get drunk; just don't like the taste.

[Anonymous No.6429114]

>>6429098
You can omit it if you want. Jacques Pepin will never find out.

[Anonymous No.6430498]

>>6429060
The Oscar Meyer brand of liver wurst on sourdough reminds me of my grandma and I like it

[Anonymous No.6431027]

Socal fag here, Farmer John Liverwurst, toasted rye bread with dill seeds and onion, gruyere cheese..Ohhhhhhhh my Glob...

[Anonymous No.6431056]

>>6429060
>>6429069
>>6429084
>>6429098
>>6429114
>>6430498
>>6431027
Non pate de fois gras plebeians.
>stay in America, no one else wants you and your shit tier foodstuufs

[Anonymous No.6431065]

>>6431056
You love our Mcdonalds.

[Anonymous No.6431136]

Um, ok. I guess the thread had 7 posts before you decided everyone is uncultured enough not to mention that...

You sound like a really intelligent and cultured individual, thank you for pointing out such blatant disrespect on our part.

[Anonymous No.6431233]

live pate and pickles is a standard where im from.

[Anonymous No.6431287]

https://www.youtube.com/watch?v=1TGG6p5BrOI

[Anonymous No.6433038]

>>6431056
>insecure eurocuck on american site pretending there are no shit-tier processed foods in their magical homeland slowly being taken over by muslims

[Anonymous No.6433265]

Where I live (Sweden) I've tried all available liverwursts available to us and so far nothing beats "Skåne pastej". If you ever get here, try it.
It's just so creamy, not too spicy (most liverwurst i find tingles my throat a bit). Preferably on a piece of oats hardbread or any sourdough hardbreads and some butter.
If you wanna posh it up some you can go for a piece of soft sourdough bread, butter, lettuce, "Skåne pastej"-slices, (can be tricky cause it's very soft), crisp fried alder wood smoked bacon and sprinkled roasted onion. Serve it with a big piece of pickle á part

[Anonymous No.6433275]

Where I live (Sweden) I've tried all kinds of liverwursts available to us and so far nothing beats "Skåne pastej".

If you ever get here, try it.
It's just so creamy and not too spicy. Most liverwurst i find tingles my throat a bit and I don't like it that way.

Preferably on a piece of oats hardbread or any sourdough hardbreads and some butter.

If you wanna posh it up some you can go for a slice of soft sourdough bread, butter, lettuce, "Skåne pastej"-slices, (can be tricky cause it's very soft), crisp fried alder wood smoked bacon and sprinkled roasted onion. Serve it with a big piece of pickle á part.

[Anonymous No.6434172]

>>6433275
Is alder wood smoked bacon the equivalent as hickory smoked bacon in the US?

Usually the term is used to engender thoughts of a higher-class food product. Smoked bacon is good - but Hickory smoked; oh wow, lol.

[Anonymous No.6434291]

I usually get the boars head brand.

Publix caries it. Like 4 bucks and will last me a week. Ritz, pate and hot sauce. My goto after work.

[Anonymous No.6434311]

>>6429060
>Opinions on liver pate
I like it in my Vietnamese sandwiches. Really gives it that extra punch.

[Anonymous No.6434324]

>>6431056
> why are you greentexting?

[Anonymous No.6435852]

Theres a pistachio infused liver pate I get at the deli sometimes. Pretty damn good.

>>6429084
Considered making my own before, but never bothered really. Also lacking a food processor.

[Anonymous No.6436039]

Pate is like crack to me, I can't stop eating it.

[Anonymous No.6436081]

I just discovered pate this last weekend. Incidentally I had some liverwurst in the fridge but I always put my short life in my fridge sorted by date and then eat from left to right. The pate was just before the liverwurst so I predict I'll be eating that later this week.

Any way I'm fucking addicted.

Any way today I went out and bought two more of the same pates (ausfag, it's Maggie Beer duck and orange... But repackaged for aldi {nutritional info, ingredients, packaging are identical}), some Woolworths cranberry one, Normandy Chicken with Cognac, and Rhonda Pate Duck & Mushroom.

So hype for tomorrow morning. Gonna start with the cranberry (use by date thing, again).

Pate is fucking great. Why do people think it's gross? Is Foie Gras pate even worth it? Isn't foie gras grossly unethical?

[Anonymous No.6438003]

>>6434172
In Swedish it is "Alspån" and google-translate gave me "alder wood". It's not like hickory. Hickory to me is extremely strong, I'd say it's very balanced with alspån.