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Category: Liver pâté

link to This is Why Your Chicken Liver Pâté is Grainy. And the Cure!

This is Why Your Chicken Liver Pâté is Grainy. And the Cure!

Chicken liver pâté isn’t for everyone but the smoother and creamier it is, the more likely people will love it. However, grainy and gritty chicken liver pâté disappoints even the most fervent...

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link to Is Pâté Safe During Pregnancy? What the Studies & Food Safety Experts Say

Is Pâté Safe During Pregnancy? What the Studies & Food Safety Experts Say

While I was researching pâté, I kept seeing recommendations for pregnant ladies to avoid this food and I wanted to know why. There are many articles that say don’t eat pâté while pregnant and...

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link to Does Pâté Have Listeria & What the Studies Say about Pâté and Listeria

Does Pâté Have Listeria & What the Studies Say about Pâté and Listeria

While I was investigating pâté, I came across the question of whether pâté has listeria and I wondered if that was a big concern and if it was a concern, was it a concern for most people? So, I...

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link to (Liver) Pâté 101: Ingredients, How It’s Made & How to Eat It

(Liver) Pâté 101: Ingredients, How It’s Made & How to Eat It

Liver pâté is delicious and, if you buy it in the store, it can be expensive. Fortunately, it’s easy to make at home, as I’ve recently discovered. Since I now know the joys of at-home liver...

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link to Pâté, Rillettes, Mousse & Terrine: Similarities & Differences

Pâté, Rillettes, Mousse & Terrine: Similarities & Differences

When I first gazed upon the charcuterie counter at my local butcher shop, I was quite hazy about the differences between the pâtés, rillettes, mousses and terrines on display. They all looked like...

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link to Is Pâté Raw? No, Unless Undercooked Liver Qualifies

Is Pâté Raw? No, Unless Undercooked Liver Qualifies

When I went looking for a foolproof pâté recipe, I saw that people were also searching for “Is pâté raw?” and that made me wonder. I thought I knew the answer, but I did a little...

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About me

Hi, I’m Andrea Bassett. A couple years ago, I shifted to eating foods primarily from the animal kingdom and I lost my mojo in the kitchen. Then I “discovered” pâtés, forcemeats and the charcuterie counter at my local butcher shop. As I learned about and made terrines, pâtés, rillettes, etc., I got my kitchen mojo back. I created this website to share what I’m learning about forcemeat and other delights from the French country kitchen!

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