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Page 106 of 844

First

6 56 86 96 101 102 103 104 105 106 107 108 109 110 111 116 126 156 206 306 606

Last

12-04-2014 , 05:00 PM

#2626

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

yes, no, yes.

Quote

12-04-2014 , 10:38 PM

#2627

JackInDaCrak

Just Another Dopamine Pump

Join Date: Dec 2006 Posts: 9,148

I've been wanting to cook this chicken pate recipe for FIVE YEARS ever since you posted it in 09 and I finally did and I'm so glad I never forgot because this is like charcuterie crack. So thanks for this KJS wherever you are. It's amazing.

Quote:

Originally Posted by KJS

Ever since I got laid off I have been thinking this is a great time to try making some stuff I haven't done before. Today I decided on chicken liver pate. Like other pate, it is not expensive to buy the ingredients or really difficult make the dish but somehow has a rep for being a fine dining product, at least in my mind. I would recommend this as a great thing to bring to holiday parties, either to share or just give the host as a gesture.

First I prepped everything: 3/4 c butter divided, 4 strips bacon, 1 Granny Smith apple, 1 onion, 1 clove garlic, 1 tbs marjoram, 2 quartered hard boiled eggs and 2 tbs Maker's Mark and of course 12 oz trimmed chicken livers.

Next I sauteed everything in stages: butter+bacon, then onion, then garlic, then apples/marjoram/livers. It was all done when the apples were soft and the livers were no longer pink in the middle. About 15 minutes or so

Everything went from the sautee pan into the food processor along with the eggs, the bourbon and salt (about 1 1/4 tsp). I pureed that until it was smooth, maybe 90 seconds

I wanted my pate to be extra smooth to entice folks who might have an aversion to chunks of liver (if any even remained), so I grabbed a spatula and a sieve and went to town. This was really the only labor intensive part of this dish. I also saved everything that didn't go through and will happily eat

Finally, I took the final product and mixed in the remaining 1/2 c butter, plus added some fresh ground black pepper and a bit more salt to taste. That went into the fridge to cool.

So far it tastes amazing. The whole dish cost less than $10, including crackers, but not counting the Maker's. You can sub Sherry or Cognac if you have it. From the time I arrived home to the store to putting it in the fridge to cool was about 30 minutes. The yield looks to be about 2.5 cups.

I'll post a final presentation pic tomorrow.

KJS

Quote

12-05-2014 , 03:22 PM

#2628

Bode-ist

solidly average

Join Date: Jan 2007 Posts: 4,797

Quote:

Originally Posted by 27offsuit

yes, no, yes.

architect? who knew me and 9999 had another like us in OOT!

Quote

12-05-2014 , 04:04 PM

#2629

luvinurmoney

veteran

Join Date: Jun 2010 Posts: 2,144

Subscribing to this thread, this is awesome. I learned quite a bit from your experts on cooking a steak so I imagine there is a ton of great info here as well.

Quote

12-05-2014 , 04:25 PM

#2630

pokerplease

adept

Join Date: Oct 2006 Posts: 1,163

Have you seen the new addition to the Guggenheim?

Quote

12-05-2014 , 09:19 PM

#2631

ninetynine99

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 9,238

Quote:

Originally Posted by Bode-ist

architect? who knew me and 9999 had another like us in OOT!

Yeah… 27o definitely definitely been flying under my architect radar. He seems too semi-normal imo.

Last edited by ninetynine99; 12-05-2014 at 09:22 PM. Reason: ummmm… not saying you aren't semi-normal — assuming that wanting to be classified semi-normal is a desirable trait

Quote

12-05-2014 , 09:39 PM

#2632

Daddy Warbucks

Carpal \'Tunnel

Join Date: Oct 2006 Posts: 15,764

Too much structure amirite??

Quote

12-06-2014 , 12:52 AM

#2633

ninetynine99

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 9,238

exactlyrite

Quote

12-06-2014 , 01:39 AM

#2634

Faluzure

veteran

Join Date: Dec 2005 Posts: 2,986

So many archenemies itt (structural engineer).

Quote

12-06-2014 , 02:15 AM

#2635

gobbo

Trust the fat man.

Join Date: Jun 2005 Posts: 15,623

If a fat guy counts as your archenemy then sup.

Quote

12-06-2014 , 09:22 AM

#2636

Faluzure

veteran

Join Date: Dec 2005 Posts: 2,986

People weight doesn't matter much because there are standard amounts we use anyway, but if you ask me to put a glass oculus somewhere on a structure, remove bracing, or cantilever a pedestrian walkway 40 feet off one side a bridge, it's problem.

Quote

12-06-2014 , 09:37 AM

#2637

zikzak

Carpal \'Tunnel

Join Date: Jul 2009 Posts: 22,199

Quote:

Originally Posted by Faluzure

So many archenemies itt (structural engineer).

Contractor here. If you guys can round up a safety inspector you'll have the unholy trinity of people I least like to see on the job site.

Quote

12-06-2014 , 11:09 AM

#2638

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Architects,

My two worst breakups were with architect chicks. I'd never date any of you guys!

Quote

12-06-2014 , 12:38 PM

#2639

27offsuit

actions have consequences!

Join Date: Jul 2004 Posts: 38,535

ASID is where its at talent-wise, followed closely by landscape architect chicks.

Quote

12-06-2014 , 12:40 PM

#2640

Villian1

Carpal \'Tunnel

Join Date: Jun 2010 Posts: 8,174

I have a whole chicken broken up into 8 pieces. I'd like to cook today. I found a couple recipes via google but does anyone here have a super easy way to get this bird edible?

Quote

12-06-2014 , 12:45 PM

#2641

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Villain,

Ad hoc fried chicken!

http://www.foodnetwork.com/recipes/b...-recipe10.html

Get it brining quick!

Quote

12-06-2014 , 12:49 PM

#2642

El Diablo

Carpal \'Tunnel

Join Date: Sep 2002 Posts: 70,770

Villain,

This recipe is super easy and really delicious. I've done it with a much shorter marinating time and it has turned out fine.

http://www.silverpalate.com/recipe/s...icken-marbella

Quote

12-06-2014 , 01:24 PM

#2643

Villian1

Carpal \'Tunnel

Join Date: Jun 2010 Posts: 8,174

Thanks el d. I think I'll go for the 2nd one!

Quote

12-06-2014 , 02:05 PM

#2644

ninetynine99

Carpal \'Tunnel

Join Date: Oct 2004 Posts: 9,238

Quote:

Originally Posted by El Diablo

Architects,

My two worst breakups were with architect chicks. I'd never date any of you guys!

LOL… never dated an architect chick and never wanted to.

EDIT: ummmm… not quite true tho… while at university I decided early on in first year that dating an architect chick looked to be -EV. Adhered to my self-imposed policy until a couple of months before graduation when I relaxed the restriction to test the goods, so to speak, with a couple of the architect chicks. Had some fun and a bit of drama, but decided to put the non-architect policy back in place and I've been good with that ever since.

Quote

12-06-2014 , 03:14 PM

#2645

Villian1

Carpal \'Tunnel

Join Date: Jun 2010 Posts: 8,174

I ended up just doing this one. It is really basic and I had all the ingredients. It's in the oven now. I'll let you guys know how it was.

http://www.epicurious.com/recipes/me...ICKEN-52625521

Quote

12-06-2014 , 11:44 PM

#2646

Bode-ist

solidly average

Join Date: Jan 2007 Posts: 4,797

Quote:

Originally Posted by El Diablo

Architects,

My two worst breakups were with architect chicks. I'd never date any of you guys!

As if you had a chance

Quote

12-06-2014 , 11:45 PM

#2647

Bode-ist

solidly average

Join Date: Jan 2007 Posts: 4,797

Quote:

Originally Posted by 27offsuit

ASID is where its at talent-wise, followed closely by landscape architect chicks.

Architect would have been low on the list, but interior designer may have been dead last if I had to try and guess.

Quote

12-07-2014 , 12:16 AM

#2648

Villian1

Carpal \'Tunnel

Join Date: Jun 2010 Posts: 8,174

Quote:

Originally Posted by Villian1

I ended up just doing this one. It is really basic and I had all the ingredients. It's in the oven now. I'll let you guys know how it was.

http://www.epicurious.com/recipes/me...ICKEN-52625521

It was ok. Not picture worthy or anything and I'll probably try something different like El D suggested next time.

To be fair, I subbed light brown sugar for dark brown sugar and red wine vinegar for sherry vinegar.

According to google, the sugar swap iisn't that big a deal but the sherry vinegar is much sweeter than red wine vinegar so I cut down the amount of dark brown sugar to compensate.

Quote

12-14-2014 , 11:55 AM

#2649

durango155

Pooh-Bah

Join Date: Aug 2008 Posts: 4,818

Don't eat a ton of lamb but had an enlightening food experience last night. My buddy who's a chef picked up a boneless leg of lamb from Costco, butterflied it, seasoned the heck out of it and cooked it low and slow on the grill....

After sliced up this stuff basically tasted like beef filet...was amazing with a nice little crust and some delicious fatty bits along the edges of the meat. Def gunna try this on my rotessire attachment on my grill