Welcome to General Chat - GAW Community Area
This General Chat area started off as a place for people to talk about things that are off topic, however it has quickly evolved into a community and has become an integral part of the GAW experience for many of us.
Based on its evolving needs and plenty of user feedback, we are trying to bring some order and institute some rules. Please make sure you read these rules and participate in the spirit of this community.
Rules for General Chat
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Be respectful to each other. This is of utmost importance, and comments may be removed if deemed not respectful.
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Avoid long drawn out arguments. This should be a place to relax, not to waste your time needlessly.
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Personal anecdotes, puzzles, cute pics/clips - everything welcome
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Please do not spam at the top level. If you have a lot to post each day, try and post them all together in one top level comment
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Try keep things light. If you are bringing in deep stuff, try not to go overboard.
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Things that are clearly on-topic for this board should be posted as a separate post and not here (except if you are new and still getting the feel of this place)
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If you find people violating these rules, deport them rather than start a argument here.
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Feel free to give feedback as these rules are expected to keep evoloving
In short, imagine this thread to be a local community hall where we all gather and chat daily. Please be respectful to others in the same way
You honor me! 🙏🏻
There’s plenty of ways to accomodate chicken livers (or duck) into paté. The most basical way is: mix the liver with some duck fat, add salt, pepper and an ounce of port wine. Cook around an hour at 150 Celsius.
Now, you may want to replace the port wine with Bourbon, or with limoncello and shredded lemon peel, sage and garlic.
Some people add eggs and flour but it works without that.
I like to dice some hammin my pâtés, it adds a mosaical touch.🥳
Wow, you sound like a pro, Magistra. I hope you'll be inclined to post more recipes!
You could simmer in on the stove, or just slow cook it in the oven. Having it simmer might give the liver that caramelly taste which always is nice to have. Try to replace the butter with duck fat and maybe also add rosmarin and a spoon of honey. Don’t blend the rosmarin, cut it a little.
The natural toxins can be filtered, indeed, that is what the immune system is for. Now, RoundUp was created to take over some plants immune system and clearly is dangerous in GMO. You can eat any organ you want: « dans le cochon, tout est bon ».
I personally love the heart and liver but only buy kidneys coming from herbivore as there is less smell of the ammonia created by the meat degradation (when the non-herbivore digests, for example a pig) … Beef / veal kidneys are my favourite first heated, then poured with a nice red wine vinegar, then cooked with thich cream, onions and Dijon mustard.😋