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Pate and Foie Gras
Posted on 7/2/08 at 10:14 pm
Posted on 7/2/08 at 10:14 pm
anyone know anything about these? i had some duck and rabbit liver pate last week that was to die for. had a really refined taste and was almost like butter. but i've also had some pates that had sort of a metallic taste. what's the difference? the animal the pate or foie gras is made from? or the quality?
Posted on 7/2/08 at 11:25 pm to LSU85750
well for starters foie gras is not pate. it is the fattend liver traditionally from a goose but many places use duck. it is probably the best thing i have eaten.
as far as pates there are two types. the first is whipped smooth while the other is chucnky. i prefer the chunky over the smooth. some cood ones i have had are rabbit, duck, and pork. the metallic taste comes from the liver and depending on what is in the pate will depend on how "livery" the pate will taste.
la crepe nanu has an awesome cheese and pate appetizer
as far as pates there are two types. the first is whipped smooth while the other is chucnky. i prefer the chunky over the smooth. some cood ones i have had are rabbit, duck, and pork. the metallic taste comes from the liver and depending on what is in the pate will depend on how "livery" the pate will taste.
la crepe nanu has an awesome cheese and pate appetizer
Posted on 7/3/08 at 7:48 am to LSUZombie
quote:
well for starters foie gras is not pate.
It very well could be- pate' de foie gras.
Posted on 7/3/08 at 10:07 am to TigerSpy
Foie Gras is liver only from duck or goose and mostly in the United States it is duck. If it is goose it is frozen from France typically. I buy from Hudson Valley and just slice it thin and saute' quickly in a very hot skillet then serve on toast points. Nothing fancy but wonderful flavor. If you let it cook too long it disappears.
If you order from them also get some duck breast and always get a can of the duck fat they sell as well. This will make the best roux you have ever eaten in your life.
Hudson Valley
If you order from them also get some duck breast and always get a can of the duck fat they sell as well. This will make the best roux you have ever eaten in your life.
Hudson Valley
Posted on 7/3/08 at 11:02 am to TigerSpy
quote:
It very well could be- pate' de foie gras.
well anything can be made into a pate' but for the sake of the conversation i think he was asking whats the difference between pate and foie gras. and foie gras on its own is not pate
Posted on 7/3/08 at 11:53 am to LSU85750
Mrs Pimp eats this like a ten year old eats candy, Animal rights people be damned.
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