#Foie gras armagnac

[gunkbaby]

if Shuu was a human what would his top 5 favourite foods be?

ooh good one. This is tricky bc shuu is such a picky eater, but still has this ‘eat the world’ attitude, i think one thing abt human shuu aus rly neglect to compensate for is how closely tied Shuu is to the idea of being an apex predator, but I think you can still achieve it, and I will try my best! i do know a bit abt gourmet food! (There are actually a lot of books abt food critics and gourmet chefs who get 𝕗𝕣𝕖𝕒𝕜𝕪 with cooking)

i feel like is also hard bc shuu would probably like everyone to think his favourite food is something rare and exotic so maybe he would twist the truth a little. Narrowing down specific foods is difficult but I will try my best!

Kaneki’s bussy

Orlotan - this fucked me up when i heard about it. But the practice of eating orlotan is utter decadence - to a ridiculous extent. It’s a bit like Foie Gras - the orlotan are wild caught and force fed to double their mass, then drowned and marinated in Armagnac and then cooked. It’s meant to be consumed whole, the bones spat out, and typically, the consumer is traditionally supposed to wear a napkin or towel over their face whilst they eat the bird. I can’t remember why - but I’ve seen it said that is either to maintain dignity when spitting out the bones, or to shield such a disgraceful act from God’s eyes. The latter sounds cool as fuck so i believe it. I love Jesus!!! I think Shuu would lap something like that up. I’ve yet to find something so dreadfully French in the matter of food, and I think he’d probably say this is his favourite food - if only for the amount of ceremony involved.

Cheesecake - Shuu always mentioning cheesecake in early TG and I would like to give him this one as a little treat. I don’t know a lot abt cheesecake bc i fucking hate the stuff but maybe he’d like something like Basque? Which is just burned custard(?) cheesecake - i was reminded of tiramisu but apparently it’s more of a soufflé. I think he’d probably go for something floral too - rose cheesecake’s probably a thing, lavender, peony. I don’t know if I see him as a sweet/dessert person. He’s more likely to enjoy richer desserts like cheesecake and chocolates.

Dark Chocolate - maybe a sneak! I am a Dark Chocolate Enjoyer so total bias but hear me out (yes i do also like black liquorice!). If it is less than 80% cocoa it’s too sweet! He’d be a 100% kind of guy, because bragging rights. I think he might enjoy it with some fruits, maybe with orange biscuits or raspberries. I think he’d like raspberries, they taste like little rubies to me. Dark chocolate goes good with almond butter, he might make it fancy - foamed raspberry with shredded chocolate over almond biscuits with coffee cream. we might call that a rather bizarre mocha, but shuu would say it’s a deconstructed tiramisu. the reason i think he’d choose dark chocolate is because i don’t think he’d eat sweets. Dark chocolate has a deeper taste profile, in my experience dark chocolate is always unique. This might appeal to Shuu. It goes well with far more flavours than typical chocolate - spices, florals, etc - i recently had dark chocolate almonds dusted in matcha! They were utterly divine. Dark chocolate is highly overrhated in my opinion.

Exotic Meat - this is a generalisation sorry 😢 But I believe it canonical - very premium cuts of meat from animals you might not typically farm - zebra, bear, crocodile, rattlesnake, that sort of thing. It’s really controversial for some reason and as a vegan I should be opposed, but I think wild hunting is leagues better than farming, provided it’s not an endangered species, but Shuu would definitely eat an endangered species. Maybe he likes to brag and his favourite meat is snow leopard, or something. Dodo. Dinosaur, even (he was There).

Fugu (pufferfish) - this is shorthand for ‘dangerous food’ lol! Without the danger of being a ghoul, we have to consider how a human shuu might chase this danger. He might hunt his exotic meats, but I think he might try and achieve this by also eating dangerous food - food that’s poisonous or toxic. a bit of a Russian roulette. I wouldn’t even put it beneath a human or a ghoul Shuu to eat something with worms! (Same tbh. Would.)

i think most of the above are what Shuu might want people to believe are his favourite foods, so I’d like to take some time to throw my other ideas in the ring.

I think he’d take comfort in Monte Cristo - if only because in a human universe, I would take it to be his father’s favourite food. He’d probably be given it as a child or something, so good associations. There’s not much rly to say else there, but the idea of Shuu eating a toastie fascinates me. If he eats it when he’s sad, i think he’d look like that little mouse video, but otherwise I think he’d eat a toastie with a knife & fork.

I mentioned dark chocolate earlier, but of course he might also like some luxury chocolates - i think of these wonderful chocolates i saw once, that had been dyed and marbled to look like planets and marbled, filled with pistachio or coffee foams. Wonderful. Straight from switzerland or italy. Maybe he would enjoy ruby chocolate too? I’ve never had it! I said no sweets but white chocolate has a time and place, but it works wonderfully with wasabi or miso - i made wasabi and white chocolate cupcakes once. Good lord. He would like that. White chocolate and nuts is also very good. When I was vegetarian, my guilty pleasure used to be salted liquorice dipped in white chocolate - but I don’t know if he’d like that!

i think he’d eat sea urchin.

Some drinks too! -

Coffee: specifically coffee with blue seaweed or Kopi Iuwak. He’s definitely tried it, but does he like it? Who knows? I’ve always wanted to try seaweed coffee. Kopi Iuwak is coffee beans that’s already passed through the digestive system of a civet. It sounds like a bit of a farce to me, but i don’t think it’s as repulsive as people make out.

matchaaaa - bias i just think everyone should drink matcha

moon milk - i’ve never had this bc broke but it sounds so good. I think he’d like the pink/rose milk the most! maybe the blue spirulina?

Nut milks - vegan bias but seriously who can honestly argue cow juice tastes better than a refreshing glass of cashew milk??? Shuu would probably have something like pistachio milk, tigernut, brazil nut, macadamia -that sort of thing! Stuff you can’t get from the shops!

People will probably kill me if I don’t mention escargot or frogs legs so. Obligatory mention. Personally I find that to be rather typical and cliched - ooh, mandatory french food! So bizarre! Whatever. Partly why this ask took me a long time to get to, is because I wanted to go through my books and notes. It would have been easy for me to sit here and type that human Shuu would eat lobster and ragyu and live baby shrimp in miso soup, but i think it’s too obvious. In my experience, there is so much more to get out of Shuu when you delve deeper and don’t say the first thing!

i also want to say, sometimes i see how we (westerners) talk about food from different cultures. lots of high-class gourmet stuff seems silly, but i dont care to mock it. i can’t enjoy food anymore, but it makes me happy that some people enjoy food enough to make it a silly and pompous hobby. But i think sometimes we look at frogs legs or zebra steaks, orlotan or fugu, fermented egg, people eating guinea pigs, chihuahua or cat, sometimes we have a tendency to say it’s gross and twisted, but i don’t think that’s necessary. if something tastes good, if an animal has good meat, then why not? eating the world is sometimes a good thing. not always, but sometimes.

This question made me think a lot, so thank you! I was thinking about a human shuu - all the stories you could make up! There’s a lot to sink your teeth into!

I’m sorry if this was incoherent last night i took 40 laxatives and i just drank 2 monster energy back to back I feel very sane!!!!

[bloomfish]

original queer eye for the straight guy moments that live rent free in my head:

the time Ted had one of the straight guys make sushi with his kids. except he thought the tube of wasabi was avocado and squeezed a massive glob of it all over the roll

when one of the straight guys' mother says they got their couch from Seaman's and Carson replies "yeah I have a semen couch too"

them searching another guy's bed with a blacklight. "That was a good one!"

"his eyebrows are bushier than those characters on sesame street. you know, the gay couple"

ted having guys who basically live off plain toast making foie gras mousse with black truffle and armagnac. he was so excessive

when one of the straight guys has purple potpourri and carson says "this is like pubic hair from barney"

thom roasting the chairs in one of the apartments: "These are horrible!" "My wife and I made them." "These are delightful!"

the guy who lives in a basement and has to make cocktails except he sucks so badly at everything. I've been trying to find this episode for so long but I can't remember which one it is, just that it was a disaster

all of thoms interior design choices being the ugliest thing you've ever seen in your life

honestly the original cast were ruthless and the new version doesn't even come close lmao. they're only mean to each other off camera apparently but it's so... artificially heartwarming idk, like it's all so obviously scripted and sugary. which who cares I guess, that's reality tv for you. but part of the fun of the original was that it was just a hot mess, just utter chaos and the straight guys often crashed and burned spectacularly

[chockiesgroup-en]

Semainier Gourmand - Jean de Veyrac 5 paté terrines 5x 65 gr BBE: 30/01/26 - 1 country terrine, 1 turkey terrine with chestnuts, 1 Gascon recipe terrine with duck foie gras, 1 deer terrine with Armagnac and 1 duck terrine https://belgicastore.com/gb/?s=15610 WeeklyGourmetJeandeVey

[les-pensees-d-emilie-blog]

Cette année j’avais trois foies gras à cuisiner pour Noël, pour le foie gras il faut s’y prendre au moins 3 à 5 jours à l’avance!

J’ai voulu faire des goûts différents pour chacun et un foie gras sans alcool pour les enfants.

Le premier je l’ai fait aux quatre épices et cuisson au bain marie, j’ai pris la recette du livre de Foie gras d’Eugénie lavaud

  Le deuxième à l’armagnac cuisson au thermomix, j’ai pris la cuisson du cookomix.

Troisième au porto cuisson au bain marie.

Avant toute chose, pour choisir son foie gras, prenez le congelé car il rendra moins de gras que s’il est frais. Le foie gras congelé est de plus , plus frais qu’un foie gras frais, vu que le foie est congelé de suite après l’avoir enlevé du canard, alors qu’un foie gras frais est un foie gras qui est resté longtemps sur l’étal, la fraicheur n’est pas la même. De plus un foie gras congelé rendra moins de gras qu’un foie gras frais, astuce qui m’a été donné par Clément Bazin du Restaurant “L’Ardoise” à Mazan.

FOIE GRAS AUX QUATRE EPICES CUISSON AU BAIN MARIE

Un foie gras de 500g au moins.

1/2 à café de sel

1/4 de cuillère à café de poivre (c’était mentionné 3/4, mais je ne voulais pas que ça soit trop poivré)

1 pincée de 4 épices (les quatre épices sont : gingembre, canelle, clou de girofle et noix de muscade).

Faire décongelé le foie gras au frigo. Lorsqu’il est décongelé, le sortir une heure avant la préparation.

Trouver une terrine adaptée à sa taille et recouvrir de papier cuisson (c’est pour que le démoulage soit plus facile).

Dans un bol mélanger tous les ingrédients, sel, épices et poivre, et assaisonner le foie gras, en mettre partout sur le foie gras.

Placer le foie gras dans la terrine, bien applatir, et couvrir du papier cuisson.

Préchauffer le four à 100°.

Dans une casserole faire cuire l’eau à 70° (il vous faudra un thermomètre de cuisson, j’ai emprunter le mien à ma fille).

Lorsque l’eau est à 70°, Mettre la terrine du foie gras, dans un plat et ajouter l’eau autour, elle doit être à 2 cm du haut.

  Mettre au four 100° pendant vingt minutes.

Sortir du four vider le plats d’eau du dessous, et remettre la terrine à l’intérieur du plat. Placer une planchette avec un léger poids dessus le foie gras. N’ayant aucune planchette, chaque année je met une boite de conserve propre de 1kg sur le papier cuisson qui recouvre le foie gras, cela forme un creux, mais je présente la terrine par le fond donc cela ne se voit pas des masses.

    Normalement le gras va remonter et cela va déborder dans le plat du dessous, vous pourrez récupérer le gras et vous en servir pour cuire et cuisiner, c’est super bon avec des patates sautés ou autre.

Réserver le foie gras au frigo 3/5 jours, et déguster.

    FOIE GRAS A L’ARMAGNAC CUISSON THERMOMIX

Un foie gras d’environ 500g

3 cuillère à soupe d’armagnac

1 pincée de poivre noir (ou blanc)

2 cuillère à café de sel

  Mélanger le tout

    Assaisonner le foie gras et faire mariner une nuit au frigo.

    Le lendemain, prendre du film étirable, qui supporte la chaleur, et former un boudin, le plus serrer possible, rajouter un autre film étirable pour mettre par dessus. Entourer ensuite le tout de deux feuilles de papier aluminium.

    Dans le bol du thermomix, verser 800g d’eau. Placer le boudin de foie gras dans le varoma et cuire 14 minutes /varoma/ vitesse 2.

A la fin de la cuisson tourner le boudin et refaire cuire 8 minutes/varoma / vitesse 2.

Attendre une  heure qu’il refroidisse avant de le remettre au frigo pour 3 jours.

Après ces jours vous pourrez le déguster en familles ou entre amis! Racler le bord pour enlever le gras.

    FOIE GRAS AU PORTO, CUISSON AU BAIN MARIE ET AU FOUR

  500G de foie gras

2 cuillère à café de sel

3 cuillère à soupe de porto

    Mélanger le tout et assaisonner le foie gras, réserver une nuit au frigo.

Le lendemain, placer le foie gras dans une terrine adaptée à sa taille, serré bien.

Préchauffer le four à 100°.

Faire chauffer de l’eau dans une casserole à 70°, lorsque la température est atteinte, prendre l’eau et la verser dans un plat dans lequel on mettra la terrine de foie gras et mettre au four 20 minutes, laisser la température à 100°.

Vider le plat rempli d’eau et laisser la terrine de foie gras dedans, mettre du poids sur la terrine pour tasser le foie gras (une planchette, ou comme moi une boite de conserve propre), et laisser comme ça au frigo, le surplus du gras ira sur le plat du dessous et vous n’aurez plus qu’à récupérer pour cuisiner.

    A déguster 3 à 5 jours après comme les autres foies gras.

            JOYEUX NOEL A TOUS!!!!!! BONNE DEGUSTATION!!!!

      MON AVIS

Ce que j’aime:

Je n’ai plus acheté de foie gras industriel depuis au moins dix ans, je fais toujours le mien, et c’est un vrai délice, adapté à nos goûts. Tous les invités ont adoré le foie gras, servi avec un chutney de figue (recette ici: chutney de figues)

La cuisson au Thermomix est Rapide, je peux continuer ma cuisine de Noël pendant que le foie gras cuit.

Ce que j’aime moins:

La cuisson au bain marie, le fait qu’on ait besoin d’un Thermomètre de cuisson et qu’on fasse marcher et la plaque de cuisson et le four.

  Il y a quatre âges dans la vie de l’homme : – celui où il croit au père Noël ; – celui où il ne croit plus au père Noël ; – celui où il est le père Noël ; – celui où il ressemble au père Noël.

FOIE GRAS CUIT AVEC OU SANS THERMOMIX. Cette année j'avais trois foies gras à cuisiner pour Noël, pour le foie gras il faut s'y prendre au moins 3 à 5 jours à l'avance!

[yennefxr]

this is my first fic apéritif, a hannibal inspired dinner scene between yennefer and vilgefortz (+ mentions of ciri ) set at stygga castle  warnings: spoilers for book 8, mentions of canon violence, injury detail, food/alcohol, vilgefortz being himself 

a/n: it’s based on a meme i’m sorry, there’s some ciri/yen stuff at the end!! pls read i would love feedback

APÉRITIF -

It’s their ritual, unholy as it is cruel.

By day, she’s beaten, bound and bruised, for a confession sought through spilt blood and bone. Done unto her in vain, of course – he can loosen her teeth, but not her tongue.

When night falls, perfume is rubbed into her open wounds; she’s preened with glamour and dressed in swathes of black velvet by a servant boy unable to meet her eyes.

Finally, she is presented to the host, the piece de resistance of his gruesome banquet, taking the seat at the head of the table. Most nights, they’ll have company, his demi-monde of torturers; Rience, Bonhart, Schirru, but tonight they’ll dine alone.

He doesn’t look at her instantly; he studies his own reflection, the burnt mar of a once handsome face in the bronze of his wine goblet.

The servant returns, bolder sans captive, to fill the table with dishes so extravagant she can’t help but wonder who this opulence is truly intended for.

A suckling pig with dulcet honeyed skin, eyes replaced with overripe figs, foie-gras and doughy bread, oozing Zerrikanian fruits, ortolan bunting, still sizzling in tart armagnac and finally, two roasted hares, poised and erect as if slaughtered mid-fight, garnished with bloody vermillion blooms.

Only when the door shuts and they are left alone does her host look at her, one good eye, one dead crystal spinning grotesquely to and fro within it’s charred socket. She tastes acid in the back of her throat.

“I underestimated you, and for that, I hold myself in contempt.”

Vilgefortz’s voice was smooth and composed, as it always had been, and he regards her now with the same unwavering intensity, as he always had.

“With all my knowledge and intrusion I could never entirely predict you…”

“Oh spare me!” Yennefer sings her outburst, petulant and dramatic, a wild smile on her face.

“You think you can beguile me? As you did the Chapter? As you did the continent?”

She snorts at her host, (which under any other circumstances would be considered a serious faux-pas) tossing back her raven hair to laugh insolently.

Oh, he likes her like this. The lashes did nothing to quell her fire.

Vilgefortz responds with a lascivious smile, ignoring his captive when she blanches.

“The horsewoman of war, yes my dear, the goddess of righteous fury. Your presence on the battlefield strikes fear in the hearts of the most battle hardened of warriors.”

He pours two goblets of pomino bianco, wine she hadn’t indulged in since - she takes a moment to recall - Thanedd.

Bastard.

“And you”, she seethes  “played king off of king, chartered in war on the whim of whichever fool had the misfortune of your countenance. The fucking peacekeeper. Cheers.”

Vilgefortz laughs at that and extends her a goblet. What remains of her hands, grisly sinew and crushed bones, twitch with muscle memory but ultimately refuse the host’s invitation.

He smirks arrogantly, and steps forward.

There are few things in life more torturous than the rack, but as Vilgefortz’s cool hand strokes across her shoulder to trap her neck in a vice like grip, just shy of the dimeritium collar he had shackled her in upon her arrival at Stygga, Yennefer begins to reconsider. His fingers lace into her hair and guide her head down towards the full goblet he is pressing insistently to her lips.

Her jaw is broken and throbs dully, thanks to a well-delivered kick from Rience’s boot, but she manages to swallow, albeit sloppily, trying to keep her body rigid despite the white-hot fury that surges through her.

Yennefer hears him tut, and she imagines ripping the tongue from his throat.

The goblet disappears and in it’s stead, an ivory napkin materialises in his hand. He gently wipes her lips, with the patience of a mother cooing over their messy infant. Once he’s done coddling, his finger traipses the length of her jaw, and she feels the thrum of magic as he sets her bones anew.

“Spare yourself the martyrdom, Yennefer. Submit to me. Show me where the girl is and I will grant you whatever you desire.”

Vilgefortz’s hand ghosts through her hair to hold her chin. He drops to one knee as if in dark reverence of her. Inches from him, Yennefer can appreciate Ciri’s handiwork – he’s half formed, an abomination of ugly flesh. She’s hypnotised and repulsed by the sight, pink muscle tugging over yellowed bone, the white of his canines, the salacious wave of his tongue as he offers her the world.

“Respite, power, revenge…”

He takes her broken hands and brings them to his face – his eyes search hers blindly, for weakness, a flicker of passion, of selfish want.

And then, Yennefer feels.

That euphoric buzz of magic as he rebuilds her hands with the gentle tenderness of a lover. Each nerve reignites and sings under his warm breath. Her heart stops when he brings the flesh to his lips. He pauses:

“A child of your own flesh. A womb.”

The room falls silent. He waits and so does she, for chaos to consume her, for fire to reign down, for lightning to strike him dead but it doesn’t come. Just clarity. Cool, quiet and final.

Yennefer had been bartered before, and never again.

There was not a thing in the world Vilgefortz could offer her.

Not a kingdom more precious, nor power so devastating she could wreak havoc on all that had wronged her.

Nothing as important as her daughter. As her Ciri.

She remembers at once their laughter, the miscast spells and spilt ingredients over an old workbench as they poured over elven runes way into the night. How ghastly Ciri’s pronunciation had been! How with every passing day her daughter started to resemble her more and more, a pointed brow here, a haughty tone there, stood with her hands on her hips as she chastised the world just as her mother had taught her. How Yennefer yearned for those moments again.

Nothing in the world as precious.

Yennefer looks down at Vilgefortz, at the leering half of the man who would destroy the whole continent.

What a peculiar feeling, she thought as she smiled, to have found someone worth dying for.

“Go to hell, Vilgefortz.”

Then she spat in his face.

———

thank you for reading, this is the meme:

[mesaparaocho]

🍽️ Primer plato del Menú Degustación en @doscuiners: Terrina de Foie gras de pato al Armagnac con pan de cereales tostado. 🔝. Un imprescindible en la carta ya que lo hacen ellos desde el primer día, teniendo el control al 💯 de todo el proceso y conservando al máximo su sabor. El resultado es memorable!! @armagnac @marvilaplanaestrada (en DOS Cuiners Restaurant) https://www.instagram.com/p/CKgFBjqhe_r/?igshid=1ltybzhjwk6yk

[cuisinesurmesure]

Terrine de campagne 

Pour une grosse terrine: 

Foie de porc: 330g 

Échine de porc: 400g 

Gras de porc: 250g 

Crème liquide: 15cl 

Armagnac: 4 cl 

Sel: 12g 

Poivre: 5g 

Piment d’espelette: 1g 

Faire mariner les viandes découpées en cubes, avec le sel, le poivre, le piment et l’Armagnac, une nuit au réfrigérateur. 

Le lendemain, hacher toutes les viandes avec une grille moyenne dans l’ordre qui suit : foie, échine, gras. 

Mélanger les viandes avec la crème, et transvaser le mélange dans une terrine chemisée de barde. 

Déposer la terrine dans un bain-marie et faire cuire au four, préchauffé à 200,  40 minutes à couvert puis 40 minutes à découvert. 

Laisser refroidir et réfrigérer au moins 24 heures avant de déguster. Accompagner de cornichons et d’un bon pain de campagne.

[recettesfacilesrapides]

pour Faire Favori Foie gras aux épices et Armagnac cuit aux gros sel

pour Faire Favori Foie gras aux épices et Armagnac cuit aux gros sel

Hé tout le monde, bienvenue sur notre recette page, si vous cherchez recette de Foie gras aux épices et Armagnac cuit aux gros sel, ne cherchez pas plus loin ! Nous ne vous proposons ici que la meilleure Foie gras aux épices et Armagnac cuit aux gros sel. Nous avons également une grande variété de recettes à essayer. Avant de passer à la recette de Foie gras aux épices et Armagnac cuit aux gros…

[lesdomainesquimontentbourges]

Deuxième fournée de notre foie gras maison au poivre de Sichuan et Cognac / Armagnac, disponible à la vente et en entrée dans notre menu pour la Saint Valentin proposé ce week-end. Vive l'amour, vive les épicuriens ! ❤ #ldqm https://www.instagram.com/p/CLFHRQGJcTM/?igshid=z12gqtxvguyc

[franceathome]

Ducs De Gascogne Nuit Enchantee Hamper made in France by Ducs de Gascogne

This hamper from Ducs De Gascogne includes the following products:

Gascony Pork Terrine with Truffle Juice 65g

“Fondant” of Duck Liver, Ceps and Jurancon Wine (20% Duck Foie Gras) 65g

“Caprice” of Duck Liver with Grapes and Armagnac (20% Duck Foie Gras) 65g

Pure Pork Terrine “L’Originelle” 65g

Red Square Box with Gold Ribbon

https://franceathome.com.au/shop/ducs-de-gascogne-nuit-enchantee-hamper/

[easyfoodnetwork]

The New and Old Food-Adjacent Shows We’ve Been Streaming This Week

HBO/Curb Your Enthusiasm

Looking for something delicious to watch this weekend? We’ve got you.

Like most people living under shelter-in-place orders or voluntarily socially distancing because of COVID-19, Eater staffers are watching a lot of TV right now. Coming from series past and present, here are the best food-related scenes, episodes, and shows that we used to cope this week.

Party Down (Seasons 1 and 2 streaming on Hulu)

The gist: The failed dreams and enduring delusions of a Hollywood catering company’s employees are all on excruciating, glorious display in this criminally underwatched 2009 comedy series, which ran for two brief but glorious seasons on Starz. Each episode is set at a different function where the crew has been hired to sling hors d’oeuvres: a funeral, a college conservative union caucus, a preschool auction, a singles seminar, Steve Guttenberg’s birthday party, and one spectacularly unsuccessful orgy night.

While food and booze give the show its reason for existence, it’s the personal struggles of the caterers — and often their clients — that provide its brand of satirical, irreverent, and often very biting humor. Almost all of the company’s employees — the failed actor, the aspiring screenwriter, the stage mom, the struggling comedian — have been chewed up (or at least teethed on) by the Hollywood system, which lets the show examine and skewer the industry’s class struggles and pretensions with a hilarious lack of remorse. That said, Party Down wouldn’t be nearly as effective without its cast, which includes Jane Lynch and Megan Mullally, along with the then-relatively unknown Adam Scott, Lizzy Caplan, and Martin Starr. Watching them grimly work a room armed with cheese platters and shrimp puffs is one of life’s more specific pleasures, and also among its most reliable. —Rebecca Marx

The original Queer Eye for the Straight Guy (available to purchase on Amazon Prime)

I’ve been getting real joy out of watching Ted Allen on the original run of Queer Eye for the Straight Guy, which upon second watch is hilariously antagonistic toward the straight guys. Unlike Antoni, who tries to meet these men on their level by having them make avocado toast or pancakes, Allen basically cooks everything himself and gives his subjects busywork. Men can assemble crudite, if they want, or whip egg whites while Allen has already infused cream with vanilla beans and has it melting with expensive chocolate on the stove. In one episode, Allen orders his subject $50 jars of kosher foie gras to make armagnac-infused mousse, to be served with shaved black truffle, because “people are pretty accustomed to” pâte (???). And then, when the guy’s girlfriend doesn’t seem to like it, he bemoans “that’s $150 of foie gras!” like it’s everyone else’s problem for having bad taste. This is not about teaching men a new skill. There is nothing practical about most of Allen’s cooking, and it’s thrilling to watch men who have never set foot in their kitchens pretend like this is the sort of entertaining they’ll be doing from now on. —Jaya Saxena

Project Runway (Season 10, Episode 2, available on Hulu)

I’m going to admit outright that I had embarked on a journey to rewatch all the Project Runway seasons available on Hulu even before this pandemic started, but now that a lot of us are confined at home for the indefinite future, there are few better background-television choices I can recommend than the original drama-filled fashion competition reality series. One standout episode is the second in Season 10. In “Candy Couture,” the designers raid boutique candy store and New York City staple Dylan’s Candy Bar, snagging licorices, gummies, and jelly beans to create outfits that range from “wow!” to “not bad” to “that?” To hear snatches of catty comments and catch glimpses of a lively, bustling NYC in between footage of designers burning their fingers with hot glue guns — ah, different times. —Jenny Zhang

ZeroZeroZero (Season 1, Episodes 7 and 8, available to stream on Amazon Prime)

ZeroZeroZero, an Amazon Prime series that follows a shipment of cocaine through four countries, has some predictable drug cartel narrative arcs — double crossing, violence and cruelty, me softly saying “it’s just not worth it” over and over again — but one nice change was the Calabrian mob’s dining table mainstays: a hunk of cheese, salami, bread, and wine. When the going gets tough for these guys, they just need a hit of carbs, cured meat, and some salty, creamy dairy, washed down with adult grape juice. Who among us can’t relate?

I wonder who out of the mob grunts makes sure they’re stocked. Are there wheels of cheese in the trunk of their car? Salami hanging from the coat hooks in the back seat? Are they kneading their own sourdough, letting it rest, firing up the wood oven that they just built after feeding some poor sod’s corpse to the pigs? Who cares! These guys are committed to the “simple ingredients, done well” philosophy, and for that, I commend them. — Pelin Keskin

Playtime (available to screen on the Criterion Collection)

I cannot say that I’ve ever experienced a true restaurant shitshow. The closest I’ve come is perhaps witnessing a bartender slip and fall at a restaurant where I received no service for an hour and then got up and left. I sometimes envy my colleagues in New York, who used to regale readers with tales of ninja servers and tunamatos during their annual Shitshow Week (may it rest in peace). But now I can safely say I’ve experienced a shitshow, thanks to the 1967 Jacques Tati film Playtime, currently streaming on the Criterion Collection. This movie is, on its surface, toying with sound editing (if you’re into that sort of thing) and poking fun at the strangeness of midcentury aesthetics and American tourists in Paris. But it’s the second half of the movie where Playtime really hits its comedic stride, at a restaurant opening where just about everything goes wrong. The kitchen runs out of food. The air conditioning stops working. The harsh metal chairs leave marks on the backs of the patrons and rip the pants of servers. The ceiling falls in. While it’s billed as a comedy, it’s the Criterion Collection, so we’ll file it under amusing. Nevertheless, I highly recommend this for anyone missing restaurants — even truly bad ones. What I wouldn’t give for an uncomfortable metal chair right now. — Brenna Houck

Curb Your Enthusiasm (Season 10, available to stream on HBO GO)

Absurdist times call for the comedy of Larry David, so I’m particularly grateful that he brought back his HBO hit Curb Your Enthusiasm just in time for an election year and global pandemic. Season 10, which premiered in January after a two-year-plus hiatus, is a comedic buffet of food riffs: Larry reignites his rivalry with coffee-slinger Mocha Joe when he opens a “spite store” called Latte Larry’s directly next door to Mocha Joe’s cafe; Larry realizes he’s consistently seated in the “ugly section” of a trendy Italian spot with a condescending host (played to smarmy perfection by Nick Kroll); Larry and Jon Hamm fight with Richard Lewis about the appropriate allotment of appetizers; Larry wears a MAGA hat to lunch so that his dining mate will cut the meal short; Larry gets a sweaty server (Abbi Jacobson) fired after she shamelessly declares that she’s suffering from diarrhea, then gets diarrhea himself from his favorite licorice; Larry offends the staff of a Catalonian restaurant when he knocks out his tooth and pronounces everything with an unnecessary “th” sound. Then, of course, there’s the season-long debate: What makes a good scone?

If you worry that Curb Your Enthusiasm would seem particularly trite while the world is figuratively on fire — well, it is trite. And it always has been. Nitpicking on life’s small annoyances to the point of embarrassment is kind of the point. — Madeleine Davies

John Mulaney & the Sack Lunch Bunch (available to stream on Netflix)

John Mulaney & the Sack Lunch Bunch is a very tender and funny one-hour comedy special on Netflix lightly satirizing Sesame Street, and everyone with a soul should let it gently touch them. Mulaney stars alongside a cast of impossibly cute child actors and guests like David Byrne, and it’s all built around musical numbers like “Grandma’s Boyfriend Paul,” which will probably make you cry, and “Sacha’s Dad Does Drag (and the Act Needs Work!),” which might also make you cry. There are two great food tie-ins, not including the sack lunch of the title. There’s a brief stub of a song called “Let’s Play Restaurant,” in which — when Mulaney plays along — the restaurant is closed for a private event, sorry, you should have checked their website. And then there’s an instant classic of a song that’s near and dear to my heart as a once-upon-a-time very plain-eating child, called a “Plain Plate of Noodles,” in which Orson Hong, a little boy, explains his gastronomic limitations in song and dance. The lyrics! The choreography! Thirty out of 10. — Caleb Pershan

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HBO/Curb Your Enthusiasm

Looking for something delicious to watch this weekend? We’ve got you.

Like most people living under shelter-in-place orders or voluntarily socially distancing because of COVID-19, Eater staffers are watching a lot of TV right now. Coming from series past and present, here are the best food-related scenes, episodes, and shows that we used to cope this week.

Party Down (Seasons 1 and 2 streaming on Hulu)

The gist: The failed dreams and enduring delusions of a Hollywood catering company’s employees are all on excruciating, glorious display in this criminally underwatched 2009 comedy series, which ran for two brief but glorious seasons on Starz. Each episode is set at a different function where the crew has been hired to sling hors d’oeuvres: a funeral, a college conservative union caucus, a preschool auction, a singles seminar, Steve Guttenberg’s birthday party, and one spectacularly unsuccessful orgy night.

While food and booze give the show its reason for existence, it’s the personal struggles of the caterers — and often their clients — that provide its brand of satirical, irreverent, and often very biting humor. Almost all of the company’s employees — the failed actor, the aspiring screenwriter, the stage mom, the struggling comedian — have been chewed up (or at least teethed on) by the Hollywood system, which lets the show examine and skewer the industry’s class struggles and pretensions with a hilarious lack of remorse. That said, Party Down wouldn’t be nearly as effective without its cast, which includes Jane Lynch and Megan Mullally, along with the then-relatively unknown Adam Scott, Lizzy Caplan, and Martin Starr. Watching them grimly work a room armed with cheese platters and shrimp puffs is one of life’s more specific pleasures, and also among its most reliable. —Rebecca Marx

The original Queer Eye for the Straight Guy (available to purchase on Amazon Prime)

I’ve been getting real joy out of watching Ted Allen on the original run of Queer Eye for the Straight Guy, which upon second watch is hilariously antagonistic toward the straight guys. Unlike Antoni, who tries to meet these men on their level by having them make avocado toast or pancakes, Allen basically cooks everything himself and gives his subjects busywork. Men can assemble crudite, if they want, or whip egg whites while Allen has already infused cream with vanilla beans and has it melting with expensive chocolate on the stove. In one episode, Allen orders his subject $50 jars of kosher foie gras to make armagnac-infused mousse, to be served with shaved black truffle, because “people are pretty accustomed to” pâte (???). And then, when the guy’s girlfriend doesn’t seem to like it, he bemoans “that’s $150 of foie gras!” like it’s everyone else’s problem for having bad taste. This is not about teaching men a new skill. There is nothing practical about most of Allen’s cooking, and it’s thrilling to watch men who have never set foot in their kitchens pretend like this is the sort of entertaining they’ll be doing from now on. —Jaya Saxena

Project Runway (Season 10, Episode 2, available on Hulu)

I’m going to admit outright that I had embarked on a journey to rewatch all the Project Runway seasons available on Hulu even before this pandemic started, but now that a lot of us are confined at home for the indefinite future, there are few better background-television choices I can recommend than the original drama-filled fashion competition reality series. One standout episode is the second in Season 10. In “Candy Couture,” the designers raid boutique candy store and New York City staple Dylan’s Candy Bar, snagging licorices, gummies, and jelly beans to create outfits that range from “wow!” to “not bad” to “that?” To hear snatches of catty comments and catch glimpses of a lively, bustling NYC in between footage of designers burning their fingers with hot glue guns — ah, different times. —Jenny Zhang

ZeroZeroZero (Season 1, Episodes 7 and 8, available to stream on Amazon Prime)

ZeroZeroZero, an Amazon Prime series that follows a shipment of cocaine through four countries, has some predictable drug cartel narrative arcs — double crossing, violence and cruelty, me softly saying “it’s just not worth it” over and over again — but one nice change was the Calabrian mob’s dining table mainstays: a hunk of cheese, salami, bread, and wine. When the going gets tough for these guys, they just need a hit of carbs, cured meat, and some salty, creamy dairy, washed down with adult grape juice. Who among us can’t relate?

I wonder who out of the mob grunts makes sure they’re stocked. Are there wheels of cheese in the trunk of their car? Salami hanging from the coat hooks in the back seat? Are they kneading their own sourdough, letting it rest, firing up the wood oven that they just built after feeding some poor sod’s corpse to the pigs? Who cares! These guys are committed to the “simple ingredients, done well” philosophy, and for that, I commend them. — Pelin Keskin

Playtime (available to screen on the Criterion Collection)

I cannot say that I’ve ever experienced a true restaurant shitshow. The closest I’ve come is perhaps witnessing a bartender slip and fall at a restaurant where I received no service for an hour and then got up and left. I sometimes envy my colleagues in New York, who used to regale readers with tales of ninja servers and tunamatos during their annual Shitshow Week (may it rest in peace). But now I can safely say I’ve experienced a shitshow, thanks to the 1967 Jacques Tati film Playtime, currently streaming on the Criterion Collection. This movie is, on its surface, toying with sound editing (if you’re into that sort of thing) and poking fun at the strangeness of midcentury aesthetics and American tourists in Paris. But it’s the second half of the movie where Playtime really hits its comedic stride, at a restaurant opening where just about everything goes wrong. The kitchen runs out of food. The air conditioning stops working. The harsh metal chairs leave marks on the backs of the patrons and rip the pants of servers. The ceiling falls in. While it’s billed as a comedy, it’s the Criterion Collection, so we’ll file it under amusing. Nevertheless, I highly recommend this for anyone missing restaurants — even truly bad ones. What I wouldn’t give for an uncomfortable metal chair right now. — Brenna Houck

Curb Your Enthusiasm (Season 10, available to stream on HBO GO)

Absurdist times call for the comedy of Larry David, so I’m particularly grateful that he brought back his HBO hit Curb Your Enthusiasm just in time for an election year and global pandemic. Season 10, which premiered in January after a two-year-plus hiatus, is a comedic buffet of food riffs: Larry reignites his rivalry with coffee-slinger Mocha Joe when he opens a “spite store” called Latte Larry’s directly next door to Mocha Joe’s cafe; Larry realizes he’s consistently seated in the “ugly section” of a trendy Italian spot with a condescending host (played to smarmy perfection by Nick Kroll); Larry and Jon Hamm fight with Richard Lewis about the appropriate allotment of appetizers; Larry wears a MAGA hat to lunch so that his dining mate will cut the meal short; Larry gets a sweaty server (Abbi Jacobson) fired after she shamelessly declares that she’s suffering from diarrhea, then gets diarrhea himself from his favorite licorice; Larry offends the staff of a Catalonian restaurant when he knocks out his tooth and pronounces everything with an unnecessary “th” sound. Then, of course, there’s the season-long debate: What makes a good scone?

If you worry that Curb Your Enthusiasm would seem particularly trite while the world is figuratively on fire — well, it is trite. And it always has been. Nitpicking on life’s small annoyances to the point of embarrassment is kind of the point. — Madeleine Davies

John Mulaney & the Sack Lunch Bunch (available to stream on Netflix)

John Mulaney & the Sack Lunch Bunch is a very tender and funny one-hour comedy special on Netflix lightly satirizing Sesame Street, and everyone with a soul should let it gently touch them. Mulaney stars alongside a cast of impossibly cute child actors and guests like David Byrne, and it’s all built around musical numbers like “Grandma’s Boyfriend Paul,” which will probably make you cry, and “Sacha’s Dad Does Drag (and the Act Needs Work!),” which might also make you cry. There are two great food tie-ins, not including the sack lunch of the title. There’s a brief stub of a song called “Let’s Play Restaurant,” in which — when Mulaney plays along — the restaurant is closed for a private event, sorry, you should have checked their website. And then there’s an instant classic of a song that’s near and dear to my heart as a once-upon-a-time very plain-eating child, called a “Plain Plate of Noodles,” in which Orson Hong, a little boy, explains his gastronomic limitations in song and dance. The lyrics! The choreography! Thirty out of 10. — Caleb Pershan

from Eater - All https://ift.tt/3aIhVEC via Blogger https://ift.tt/2R85sCc

[wineanddinosaur]

Your No-Fear Guide to Pâté, and What to Drink With It

Depending on your preferences, the word pâté may evoke dreamy picnics in the French countryside, or the unpleasant notion of softened meat paste being foisted upon you unsuspectingly.

Much like any other food that we now consider elegant, though, pâté started out as a genius approach to stretching out available sources of calories in a tasty way. Pâté can be traced back in French, Greek, and Roman history as early as the 11th century. Despite fancy-sounding French names for different types of pâté like “pâté de campagne,” what we’re really talking about is peasant food.

As Anthony Bourdain puts it in the introduction to the pâté de campagne recipe in his “Les Halles Cookbook,” “You’ve made meatloaf, right? You’ve eaten cold meatloaf, yes?” If so, he says, you’re halfway to pâté. Nothing to be scared of!

Pâté is the French word for “paste” or “dough.” The base of this “paste” is usually a cooked mixture of meat ground coarse or smooth. While pâté typically includes liver, it does not need to. And, much like any other traditional dish, plant-based alternatives abound — and some are tastier than others.

As with any other food, pâté may not be for everyone. An independent British study called “Can People Distinguish Pâté From Dog Food?” determined that, no, most of the subjects could not distinguish the two if they were ground to the same consistency. However, 72 percent of the subjects did rate the pâté as tastier than the dog food. Whew.

Open-minded adult eaters, though, often learn how to like foods they at first did not, thanks to continued exposure and pairings calibrated to bring out the best of the food in question. Many new cheesemongers hate blue cheese until they try it with honey, port, or smeared on a gingersnap.

With pâté, the magic seems to be acidity — when you try an umami-laden bite of pâté de campagne with cornichons and a swipe of mustard, any livery flavors disappear into rich, meaty magic. A smear of apricot jam on baguette topped with chicken liver mousse is arguably better for a lover of savory flavors than any delicate French pastry could ever be.

Pâté en Terrine

A meat mixture, usually of pork, chicken, and/or veal, wrapped in animal fat, cooked in an earthenware dish, and served by the slice either cold or at room temperature.

Drink With: Rosé or a light red like Pinot Noir.

Pâté en Croûte

Pâté cooked in puff pastry. Likely the oldest form of pâté. Originally, the pastry was simply seen as a way to protect and cook the meat — it wasn’t until the Middle Ages that the pastry was consumed along with the meat. Pâté en croûte is served both hot and cold. In Lyon, it’s often shortened to pâté croûte.

Drink With: Dry sherry or a light, fruity red wine like Gamay.

Pâté de Campagne

A more rustic pâté made with coarsely ground meat (often pork, chicken, or veal) and flavored with herbs, spices, and a drizzle of Cognac or Armagnac. If you’re squeamish about liver, pâté de campagne could be a good gateway pâté, as there’s not much liver in most recipes. It is also the easiest pâté to make at home.

Drink With: A rustic Loire red wine, or a dry stout.

Pâté de Pâques

An Easter specialty of the Poitou region encased in pastry, often with the inclusion of a hard-boiled egg.

Drink With: Sparkling wine.

Pâté Grandmère

A Gascon pâté flavored with Armagnac and prunes.

Drink With: Dry sparkling cider.

Pâté de Foie Gras

An elegant mousse considered “The King of Pâté,” but also the most controversial, as it is at least 80 percent comprised of the fatty livers of fattened geese or ducks (“foie gras” is French for “fat liver”). While geese and ducks naturally gorge themselves before the winter, foie gras is often produced by force feeding the animals, a process that has been documented as far back as 400 B.C. in Egyptian hieroglyphics. There is some humane foie gras produced today, including from the Hudson Valley in New York. (You may also be familiar with the less decadent, more affordable chicken liver mousse.)

Drink With: Sauternes (the classic pairing), or anything with a bit of sweetness and acidity.

Pâté Chaud

A French-inspired Vietnamese pâté served warm. It is also called bánh patê sô, meaning “hot pastry.”

Drink With: Pilsner.

The article Your No-Fear Guide to Pâté, and What to Drink With It appeared first on VinePair.

source https://vinepair.com/articles/chicken-liver-pate-foie-gras-guide/

[les-pensees-d-emilie-blog]

Cette année j’avais trois foies gras à cuisiner pour Noël, pour le foie gras il faut s’y prendre au moins 3 à 5 jours à l’avance!

J’ai voulu faire des goûts différents pour chacun et un foie gras sans alcool pour les enfants.

Le premier je l’ai fait aux quatre épices et cuisson au bain marie, j’ai pris la recette du livre de Foie gras d’Eugénie lavaud

  Le deuxième à l’armagnac cuisson au thermomix, j’ai pris la cuisson du cookomix.

Troisième au porto cuisson au bain marie.

Avant toute chose, pour choisir son foie gras, prenez le congelé car il rendra moins de gras que s’il est frais. Le foie gras congelé est de plus , plus frais qu’un foie gras frais, vu que le foie est congelé de suite après l’avoir enlevé du canard, alors qu’un foie gras frais est un foie gras qui est resté longtemps sur l’étal, la fraicheur n’est pas la même. De plus un foie gras congelé rendra moins de gras qu’un foie gras frais, astuce qui m’a été donné par Clément Bazin du Restaurant “L’Ardoise” à Mazan.

FOIE GRAS AUX QUATRE EPICES CUISSON AU BAIN MARIE

Un foie gras de 500g au moins.

1/2 à café de sel

1/4 de cuillère à café de poivre (c’était mentionné 3/4, mais je ne voulais pas que ça soit trop poivré)

1 pincée de 4 épices (les quatre épices sont : gingembre, canelle, clou de girofle et noix de muscade).

Faire décongelé le foie gras au frigo. Lorsqu’il est décongelé, le sortir une heure avant la préparation.

Trouver une terrine adaptée à sa taille et recouvrir de papier cuisson (c’est pour que le démoulage soit plus facile).

Dans un bol mélanger tous les ingrédients, sel, épices et poivre, et assaisonner le foie gras, en mettre partout sur le foie gras.

Placer le foie gras dans la terrine, bien applatir, et couvrir du papier cuisson.

Préchauffer le four à 100°.

Dans une casserole faire cuire l’eau à 70° (il vous faudra un thermomètre de cuisson, j’ai emprunter le mien à ma fille).

Lorsque l’eau est à 70°, Mettre la terrine du foie gras, dans un plat et ajouter l’eau autour, elle doit être à 2 cm du haut.

  Mettre au four 100° pendant vingt minutes.

Sortir du four vider le plats d’eau du dessous, et remettre la terrine à l’intérieur du plat. Placer une planchette avec un léger poids dessus le foie gras. N’ayant aucune planchette, chaque année je met une boite de conserve propre de 1kg sur le papier cuisson qui recouvre le foie gras, cela forme un creux, mais je présente la terrine par le fond donc cela ne se voit pas des masses.

    Normalement le gras va remonter et cela va déborder dans le plat du dessous, vous pourrez récupérer le gras et vous en servir pour cuire et cuisiner, c’est super bon avec des patates sautés ou autre.

Réserver le foie gras au frigo 3/5 jours, et déguster.

    FOIE GRAS A L’ARMAGNAC CUISSON THERMOMIX

Un foie gras d’environ 500g

3 cuillère à soupe d’armagnac

1 pincée de poivre noir (ou blanc)

2 cuillère à café de sel

  Mélanger le tout

    Assaisonner le foie gras et faire mariner une nuit au frigo.

    Le lendemain, prendre du film étirable, qui supporte la chaleur, et former un boudin, le plus serrer possible, rajouter un autre film étirable pour mettre par dessus. Entourer ensuite le tout de deux feuilles de papier aluminium.

    Dans le bol du thermomix, verser 800g d’eau. Placer le boudin de foie gras dans le varoma et cuire 14 minutes /varoma/ vitesse 2.

A la fin de la cuisson tourner le boudin et refaire cuire 8 minutes/varoma / vitesse 2.

Attendre une  heure qu’il refroidisse avant de le remettre au frigo pour 3 jours.

Après ces jours vous pourrez le déguster en familles ou entre amis! Racler le bord pour enlever le gras.

    FOIE GRAS AU PORTO, CUISSON AU BAIN MARIE ET AU FOUR

  500G de foie gras

2 cuillère à café de sel

3 cuillère à soupe de porto

    Mélanger le tout et assaisonner le foie gras, réserver une nuit au frigo.

Le lendemain, placer le foie gras dans une terrine adaptée à sa taille, serré bien.

Préchauffer le four à 100°.

Faire chauffer de l’eau dans une casserole à 70°, lorsque la température est atteinte, prendre l’eau et la verser dans un plat dans lequel on mettra la terrine de foie gras et mettre au four 20 minutes, laisser la température à 100°.

Vider le plat rempli d’eau et laisser la terrine de foie gras dedans, mettre du poids sur la terrine pour tasser le foie gras (une planchette, ou comme moi une boite de conserve propre), et laisser comme ça au frigo, le surplus du gras ira sur le plat du dessous et vous n’aurez plus qu’à récupérer pour cuisiner.

    A déguster 3 à 5 jours après comme les autres foies gras.

            JOYEUX NOEL A TOUS!!!!!! BONNE DEGUSTATION!!!!

      MON AVIS

Ce que j’aime:

Je n’ai plus acheté de foie gras industriel depuis au moins dix ans, je fais toujours le mien, et c’est un vrai délice, adapté à nos goûts. Tous les invités ont adoré le foie gras, servi avec un chutney de figue (recette ici: chutney de figues)

La cuisson au Thermomix est Rapide, je peux continuer ma cuisine de Noël pendant que le foie gras cuit.

Ce que j’aime moins:

La cuisson au bain marie, le fait qu’on ait besoin d’un Thermomètre de cuisson et qu’on fasse marcher et la plaque de cuisson et le four.

  Il y a quatre âges dans la vie de l’homme : – celui où il croit au père Noël ; – celui où il ne croit plus au père Noël ; – celui où il est le père Noël ; – celui où il ressemble au père Noël.

FOIE GRAS CUIT AVEC OU SANS THERMOMIX. Cette année j'avais trois foies gras à cuisiner pour Noël, pour le foie gras il faut s'y prendre au moins 3 à 5 jours à l'avance!

[isaiahrippinus]

Your No-Fear Guide to Pâté, and What to Drink With It

Depending on your preferences, the word pâté may evoke dreamy picnics in the French countryside, or the unpleasant notion of softened meat paste being foisted upon you unsuspectingly.

Much like any other food that we now consider elegant, though, pâté started out as a genius approach to stretching out available sources of calories in a tasty way. Pâté can be traced back in French, Greek, and Roman history as early as the 11th century. Despite fancy-sounding French names for different types of pâté like “pâté de campagne,” what we’re really talking about is peasant food.

As Anthony Bourdain puts it in the introduction to the pâté de campagne recipe in his “Les Halles Cookbook,” “You’ve made meatloaf, right? You’ve eaten cold meatloaf, yes?” If so, he says, you’re halfway to pâté. Nothing to be scared of!

Pâté is the French word for “paste” or “dough.” The base of this “paste” is usually a cooked mixture of meat ground coarse or smooth. While pâté typically includes liver, it does not need to. And, much like any other traditional dish, plant-based alternatives abound — and some are tastier than others.

As with any other food, pâté may not be for everyone. An independent British study called “Can People Distinguish Pâté From Dog Food?” determined that, no, most of the subjects could not distinguish the two if they were ground to the same consistency. However, 72 percent of the subjects did rate the pâté as tastier than the dog food. Whew.

Open-minded adult eaters, though, often learn how to like foods they at first did not, thanks to continued exposure and pairings calibrated to bring out the best of the food in question. Many new cheesemongers hate blue cheese until they try it with honey, port, or smeared on a gingersnap.

With pâté, the magic seems to be acidity — when you try an umami-laden bite of pâté de campagne with cornichons and a swipe of mustard, any livery flavors disappear into rich, meaty magic. A smear of apricot jam on baguette topped with chicken liver mousse is arguably better for a lover of savory flavors than any delicate French pastry could ever be.

Pâté en Terrine

A meat mixture, usually of pork, chicken, and/or veal, wrapped in animal fat, cooked in an earthenware dish, and served by the slice either cold or at room temperature.

Drink With: Rosé or a light red like Pinot Noir.

Pâté en Croûte

Pâté cooked in puff pastry. Likely the oldest form of pâté. Originally, the pastry was simply seen as a way to protect and cook the meat — it wasn’t until the Middle Ages that the pastry was consumed along with the meat. Pâté en croûte is served both hot and cold. In Lyon, it’s often shortened to pâté croûte.

Drink With: Dry sherry or a light, fruity red wine like Gamay.

Pâté de Campagne

A more rustic pâté made with coarsely ground meat (often pork, chicken, or veal) and flavored with herbs, spices, and a drizzle of Cognac or Armagnac. If you’re squeamish about liver, pâté de campagne could be a good gateway pâté, as there’s not much liver in most recipes. It is also the easiest pâté to make at home.

Drink With: A rustic Loire red wine, or a dry stout.

Pâté de Pâques

An Easter specialty of the Poitou region encased in pastry, often with the inclusion of a hard-boiled egg.

Drink With: Sparkling wine.

Pâté Grandmère

A Gascon pâté flavored with Armagnac and prunes.

Drink With: Dry sparkling cider.

Pâté de Foie Gras

An elegant mousse considered “The King of Pâté,” but also the most controversial, as it is at least 80 percent comprised of the fatty livers of fattened geese or ducks (“foie gras” is French for “fat liver”). While geese and ducks naturally gorge themselves before the winter, foie gras is often produced by force feeding the animals, a process that has been documented as far back as 400 B.C. in Egyptian hieroglyphics. There is some humane foie gras produced today, including from the Hudson Valley in New York. (You may also be familiar with the less decadent, more affordable chicken liver mousse.)

Drink With: Sauternes (the classic pairing), or anything with a bit of sweetness and acidity.

Pâté Chaud

A French-inspired Vietnamese pâté served warm. It is also called bánh patê sô, meaning “hot pastry.”

Drink With: Pilsner.

The article Your No-Fear Guide to Pâté, and What to Drink With It appeared first on VinePair.

source https://vinepair.com/articles/chicken-liver-pate-foie-gras-guide/ source https://vinology1.tumblr.com/post/190857680604

[mesaparaocho]

El Foie micuit con higos en @elstinars no es bueno, es espectacular!!! No pude resistirme a pedirlo (fuera de carta). En la carta de verano podeis encontrar FOIE GRAS de pato al Armagnac, pan de croissant y manzana de Girona asada, muy recomendable! Menciones: @michelinguide @calidadturistica @cuinacatalana #mesaparaocho #elstinars #llagostera #restaurant #restaurante #gastronomia #gourmet #cuinacatalana #foie #foiemicuit #foodlover #foodblogger #instagourmet #instagourmand #gourmetfood #marcgascons #foodie #michelinstar #michelinguide (en Restaurant Tinars) https://www.instagram.com/p/CEZ_XrColqy/?igshid=1k66k5lqs79i1

[johnboothus]

Your No-Fear Guide to Pâté and What to Drink With It

Depending on your preferences, the word pâté may evoke dreamy picnics in the French countryside, or the unpleasant notion of softened meat paste being foisted upon you unsuspectingly.

Much like any other food that we now consider elegant, though, pâté started out as a genius approach to stretching out available sources of calories in a tasty way. Pâté can be traced back in French, Greek, and Roman history as early as the 11th century. Despite fancy-sounding French names for different types of pâté like “pâté de campagne,” what we’re really talking about is peasant food.

As Anthony Bourdain puts it in the introduction to the pâté de campagne recipe in his “Les Halles Cookbook,” “You’ve made meatloaf, right? You’ve eaten cold meatloaf, yes?” If so, he says, you’re halfway to pâté. Nothing to be scared of!

Pâté is the French word for “paste” or “dough.” The base of this “paste” is usually a cooked mixture of meat ground coarse or smooth. While pâté typically includes liver, it does not need to. And, much like any other traditional dish, plant-based alternatives abound — and some are tastier than others.

As with any other food, pâté may not be for everyone. An independent British study called “Can People Distinguish Pâté From Dog Food?” determined that, no, most of the subjects could not distinguish the two if they were ground to the same consistency. However, 72 percent of the subjects did rate the pâté as tastier than the dog food. Whew.

Open-minded adult eaters, though, often learn how to like foods they at first did not, thanks to continued exposure and pairings calibrated to bring out the best of the food in question. Many new cheesemongers hate blue cheese until they try it with honey, port, or smeared on a gingersnap.

With pâté, the magic seems to be acidity — when you try an umami-laden bite of pâté de campagne with cornichons and a swipe of mustard, any livery flavors disappear into rich, meaty magic. A smear of apricot jam on baguette topped with chicken liver mousse is arguably better for a lover of savory flavors than any delicate French pastry could ever be.

Pâté en Terrine

A meat mixture, usually of pork, chicken, and/or veal, wrapped in animal fat, cooked in an earthenware dish, and served by the slice either cold or at room temperature.

Drink With: Rosé or a light red like Pinot Noir.

Pâté en Croûte

Pâté cooked in puff pastry. Likely the oldest form of pâté. Originally, the pastry was simply seen as a way to protect and cook the meat — it wasn’t until the Middle Ages that the pastry was consumed along with the meat. Pâté en croûte is served both hot and cold. In Lyon, it’s often shortened to pâté croûte.

Drink With: Dry sherry or a light, fruity red wine like Gamay.

Pâté de Campagne

A more rustic pâté made with coarsely ground meat (often pork, chicken, or veal) and flavored with herbs, spices, and a drizzle of Cognac or Armagnac. If you’re squeamish about liver, pâté de campagne could be a good gateway pâté, as there’s not much liver in most recipes. It is also the easiest pâté to make at home.

Drink With: A rustic Loire red wine, or a dry stout.

Pâté de Pâques

An Easter specialty of the Poitou region encased in pastry, often with the inclusion of a hard-boiled egg.

Drink With: Sparkling wine.

Pâté Grandmère

A Gascon pâté flavored with Armagnac and prunes.

Drink With: Dry sparkling cider.

Pâté de Foie Gras

An elegant mousse considered “The King of Pâté,” but also the most controversial, as it is at least 80 percent comprised of the fatty livers of fattened geese or ducks (“foie gras” is French for “fat liver”). While geese and ducks naturally gorge themselves before the winter, foie gras is often produced by force feeding the animals, a process that has been documented as far back as 400 B.C. in Egyptian hieroglyphics. There is some humane foie gras produced today, including from the Hudson Valley in New York. (You may also be familiar with the less decadent, more affordable chicken liver mousse.)

Drink With: Sauternes (the classic pairing), or anything with a bit of sweetness and acidity.

Pâté Chaud

A French-inspired Vietnamese pâté served warm. It is also called bánh patê sô, meaning “hot pastry.”

Drink With: Pilsner.

The article Your No-Fear Guide to Pâté, and What to Drink With It appeared first on VinePair.

Via https://vinepair.com/articles/chicken-liver-pate-foie-gras-guide/

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