y'all be makin' pate?

made this pate finally last weekend will post pictures. looks gross tastes great

http://i224.photobucket.com/albums/dd210/jdchurchil/food%20porn/DSC_0159.jpg
this is the maiden voyage for my #10 meat grinder ; )

at the beginning i loaded it mostly with the pork so that's what that pic
shows. the stuff with the liver looked like mud and i didn't photo

i made the pate grandmere from p214 of Charcuterie by Ruhlman & Polcyn
bascily pound for pound liver & pork shoulder which u season with tbsp salt,
a bay leaf, some thyme and pepper. then you chill that o/n
the next day u sear livers off then hit the pan with some shallots and brandy
to deglaze then chill make a panade (eggs, bread, milk, cream) and grind all them up. stir till it looks sticky and take a quenelle wrapped in plastic wrap poach to check seasonings which was fun then you load yr terrine and cook in a pan of water in the oven until it get to 160.
then you put a weight on the top while it cool off
http://i224.photobucket.com/albums/dd210/jdchurchil/food%20porn/DSC_0160.jpg
once cool grab that baguette and gitz bizy!
http://s224.photobucket.com/albums/dd210/jdchurchil/food%20porn/?action=view¤t=DSC_0163-1.jpg

http://i224.photobucket.com/albums/dd210/jdchurchil/food%20porn/DSC_0163-1.jpg

Man that looks good.

impressive!

it's just meatloaf, rly

I've been eating some fab terrines here in Paris...not the same as cooking them, but I need to start when I'm back in the USA. They are so good, & so not cheap, that I'm guessing they take some serious know-how + some serious materials.

I think theyre mainly just fiddly and time consuming, with the layering and etc?

i buy whole chickens for $1/lb and there's usually a couple pieces of liver in there which i save and accumulate in the freezer. the other component of this pate is pork butt or shoulder which i found some for $2/lb. after that there are some equipment investments that must be made: a #10 meat grinder was $25. the seasonings and thickeners are stuff most dudes have layin around the house. so really the components are cheap.

but it did take me like 6 hrs most of which was waiting around for either a quenelle to cook or the terrine to cook. dudes could $pend on a terrine mold from williams sonoma or just use a loaf pan. in the recipe it suggests rolling tubes of the forcemeat in plastic wrap and poaching even. but this is one of those hoity toity kinds of foods of which there is a presumed element of alchemy which really is just careful and attentive cooking.

euler if you can please show us some pictures of these fab terrines. i would love to see them.

I will in a few days! when I get to Paris---elsewhere in France now & eating with groups & thus limited right now.

I have honey bunches of livers back in the USA right now, pork & beef; guessing these are essential ingredients for a good terrine? btw I know this is a paté thread but my enjoyment goes down the more spreadable they are.