[Sca-cooks] Numbers, pates, and spreads...

[Philippa Alderton]

--- Marilyn Traber <marilyn.traber.jsfm at statefarm.com>
wrote:

> Phlip - hold your tongue! I can hear you thinking
> from here...

Moi? Actually, I just locked the door to the Rock, and
I'm watching all the folk from Kingdoms beginning with
an "A" (An Tir, Ansteorra, etc) scrabbling, trying to
get in... Nice, bullet-proof bay window Cariadoc's
dwarves installed.....

Favorite numbers indeed.... Although Vladimir's 77
seems to be nudging out Stefan's more mundane sum....


> Stefan, the difference between pate and the spread
> [phlip, shut up!] is that
> if you take chicken liver and feel like putting on
> airs, it is 'pate',
> french for paste. If you don't have any pretensions,
> they are 'chopped
> liver' 'liver schmeer' or 'liver spread' depending
> on your degree of
> yiddishness/country folkness...

Well, it also depends on your inter-Household
anthropology. Now in our Household, our higher priced
spreads tend to have red pates......

Actually, Stefan, as Margali said, pate's (that's an
accent over the "e", not an apostrophe) are pastes.
Don't know the formal definition- you'd hafta ask a
formally trained chef for that, I think- but my
experience has been that pate's always include a
finely chopped or ground cooked animal product (not
including milk or eggs, though either might wind up in
a pate'), whereas a spread might be anything that will
smear conveniently over a piece of bread or crackers
without destroying them. That's why we have "cheese
food spreads" or "sandwich spreads " (usually
mayonaise- type stuff) or even the ever-popular
margarines, trying for piss-elegance as bread spreads,
rather than imitation butter. "Shedd's Spread" is an
example of the latter.

Pate's also are often served "glace' " (another accent
over the final "e" ), or " en gele'e" (spelling?) in
other words, covered with a glaze of gelatin- aspic-
as a freestanding loaf, and do not necessarily require
a bread item under them to be served or enjoyed.

> me, everybody else can have my share of most forms
> of liver. I like an
> occasional liverwurst [once or twice a year] and the
> very occasional pate
> crude, which is more like meatloaf with a tiny bit
> of liver and a
> cream/bread panade for smoothing the texture.
>
> I like my liverwurst sammies with thin sliced onion
> and mayo on a nice
> seeded rye.
> margali

So, bring home some Braunschweiger and seeded rye
tonight, and we'll have some of that with the tuna
salad, as well ;-)

Phlip


=====
Never a horse that cain't be rode,
And never a rider who cain't be throwed....

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