Miyagi-Do Karate Posted April 3, 2015 Share Posted April 3, 2015 Foie is liver gras is fat in French. So foie gras is fat liver. They "force feed" the ducks and geese to fatten up their livers. So chicken liver pate would be pate de foie des volaille. I always have some on hand. If I see chicken livers at the store I buy them and freeze them. Make about 4 pounds at a time, put them in small mason jars and top with duck fat to seal. it. And my wife makes bread that we spread it on. I am a big pate fan. I had a nice one the other day where they put some honey and pistachios on the duck fat. I have never tried to make the stuff though. Link to comment Share on other sites More sharing options...
BuffaloBillsForever Posted April 3, 2015 Share Posted April 3, 2015 So you could never win Chopped. Chopped is garbage. Link to comment Share on other sites More sharing options...
thebandit27 Posted April 3, 2015 Share Posted April 3, 2015 As humbled as I am by my name being brought up, I'll go with Chef Jim. I was a line cook, and I do love food. There's no way I can compete with 25 years of classical cooking experience. Though I'll probably take him in the "healthy" category. Link to comment Share on other sites More sharing options...
mead107 Posted April 3, 2015 Share Posted April 3, 2015 I would say beerball. He is very good at cooking hamburgers on the grill. Link to comment Share on other sites More sharing options...
Chef Jim Posted April 3, 2015 Share Posted April 3, 2015 I am sure you will be seeking advice on what to see and do before you arrive... There is a possibility of that I am a big pate fan. I had a nice one the other day where they put some honey and pistachios on the duck fat. I have never tried to make the stuff though. If you've made meatloaf you can make pate. LOL. By the way the thread title is misleading. Being a graduate of the CIA and classically trained and a well read culinary historian probably makes me the leading Culinary expert. But I think the real question is can I cook? Link to comment Share on other sites More sharing options...
mead107 Posted April 3, 2015 Share Posted April 3, 2015 Wife and I plan on finding out sometime. Link to comment Share on other sites More sharing options...
Miyagi-Do Karate Posted April 3, 2015 Share Posted April 3, 2015 There is a possibility of that If you've made meatloaf you can make pate. LOL. I am going to give it a try. There are two things that I have thought about making, but then haven't had the guts to try: (i) pate; and (ii) tamales. Link to comment Share on other sites More sharing options...
mead107 Posted April 3, 2015 Share Posted April 3, 2015 What kind of pate ? Link to comment Share on other sites More sharing options...
BUFFALOKIE Posted April 3, 2015 Share Posted April 3, 2015 I use brandy in mine. And no offence if your wife is named Brandy. I've never met her. She's not my wife yet. No offense taken. She tastes as good as she looks. But you're just gonna have to take my word on that. (See Pilsner's avatar) Link to comment Share on other sites More sharing options...
mead107 Posted April 3, 2015 Share Posted April 3, 2015 Taste as good as she looks? Link to comment Share on other sites More sharing options...
BUFFALOKIE Posted April 3, 2015 Share Posted April 3, 2015 Taste as good as she looks? Absolutely! Link to comment Share on other sites More sharing options...
mead107 Posted April 3, 2015 Share Posted April 3, 2015 Pics Link to comment Share on other sites More sharing options...
Chef Jim Posted April 3, 2015 Share Posted April 3, 2015 (edited) I am going to give it a try. There are two things that I have thought about making, but then haven't had the guts to try: (i) pate; and (ii) tamales. Just find a good recipe for the pate. I can PM you several. The issue is having the right loaf pan. Doesn't really affect the flavor more for the presentation size. Now tamales? I live in CA. I'll leave that to the experts. The chunky Mexican woman who make them at home and sell them on the street Edited April 3, 2015 by Chef Jim Link to comment Share on other sites More sharing options...
Dante Posted April 3, 2015 Share Posted April 3, 2015 Depends on what you're looking for. I cooked professionally for 25 years and worked at some great places. My specialties: Classic French Bistro fare. Mostly slow braises like blanquette de veau, beef bourguignon, cassoulet, coq au vin. Northern Italian Homemade cheeses and cured meats Anything from scratch (pasta, ravioli, sauces, soups, stews) Impromptu meals from the garden or farmers market Asian, and healthy ****? I ain't your guy. I can do them just not my forte. Actually had it's own wiki page for a short bit. Braised short ribs is one of my favorites. Use a mirepoix. I can't believe the flavor this method produces. I'm not a advanced cook but this comes out great. Here is the recipe I follow to a T. Feel free to give some input if it adds to it. Link to comment Share on other sites More sharing options...
Just Jack Posted April 3, 2015 Share Posted April 3, 2015 Am I able to alter the recipe at all? You must make two versions, the original BF version, then an alter Chef Jim original version. Link to comment Share on other sites More sharing options...
BUFFALOKIE Posted April 3, 2015 Share Posted April 3, 2015 Pics I already told you. See Pilsner's avatar. Very close resemblance but probably 15 years older. Link to comment Share on other sites More sharing options...
mead107 Posted April 3, 2015 Share Posted April 3, 2015 Jack, we are going to have to go to California for a game and stay with him untill he cooks for us Link to comment Share on other sites More sharing options...
Chef Jim Posted April 3, 2015 Share Posted April 3, 2015 You must make two versions, the original BF version, then an alter Chef Jim original version. That would be !@#$ing awesome! Great idea. I'm in! We'll rent a place either in Ellicottville or the Finger Lakes and do it up. Link to comment Share on other sites More sharing options...
Gugny Posted April 4, 2015 Author Share Posted April 4, 2015 That would be !@#$ing awesome! Great idea. I'm in! We'll rent a place either in Ellicottville or the Finger Lakes and do it up. Nice for you two, but what about the rest of us? Link to comment Share on other sites More sharing options...
Nanker Posted April 4, 2015 Share Posted April 4, 2015 I am going to give it a try. There are two things that I have thought about making, but then haven't had the guts to try: (i) pate; and (ii) tamales. Tamales have always intrigued me. I will be making them this year. Need to find a good source for fresh lard. Link to comment Share on other sites More sharing options...
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