[Delboy]

I eat evreything

 

[pmboucher]

27

 

[dianearnold]

had them all

 

[SandraD22]

10 for me. Lucky I'm the cook

 

[meighLeigh]

So far snails are getting a consistent

Don't know why - as long as they're cooked properly. My partner tells me he's eaten a raw snail once - I think as a child - and it was horribly bitter. But cooked in their shell with garlic butter...

 

[Robbo3006]

Six

 

[CraigF]

0 ... nothing there I wouldn't eat, have eaten most of them

I'm with you. Tried all of them (even grits) and nothing I wouldn't eat again. I may not particularly like all of them, but would still eat them if served to me.

 

[dianearnold]

I got some chicken livers yesterday. I want to make a pate, but cannot find a recipe. Can anyone help?

 

[Snowtiger]

14

 

[HeatherS]

9

 

[Bubbag1rl]

1

 

[wjs1957]

0

 

[Verafarthing219]

Vao!!! Amazing share.

 

[mOiOz]

3 - oysters, snails and grapefruit...

 

[Observer]

You’ve outscorced me. ..I’ve never done snails!

Tastes just like chicken LOL

 

[Observer]

I'm easy to feed. Would eat all of those if served up

 

[Observer]

I got some chicken livers yesterday. I want to make a pate, but cannot find a recipe. Can anyone help?

Chicken Liver Pâté​

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings16 servings
If you want, you can soak the chicken livers in milk for an hour or so before proceeding with the recipe. Soaking the livers in milk will take a bit of the edge off the liver and make them taste milder. This recipe makes a lot. You can easily halve (or double).

Ingredients​

• 6 tablespoons unsalted butter, divided
• 1/3 cup minced shallot
• 1 pound chicken livers
• Kosher salt
• 1 clove garlic, minced
• 2 tablespoons capers
• 1 teaspoon dried thyme
• 1 teaspoon anchovy paste, optional
• 1/4 cup brandy
• 1/4 cup cream
  
  
  Trim the connective tissue and fat:
  Trim any fat or connective tissue from the livers and discard.
  
  
  Brown the butter:
  Heat 2 tablespoons of the butter in a large sauté pan on medium heat and let the butter brown, about 3 to 5 minutes. Do not let it burn.
  
  
  Sauté the shallots and livers:
  Add the shallots and sauté for 1 minute. Add the livers. Be sure to space them well in the pan so they can brown more easily. Sprinkle salt over the livers. Flip the livers when one side browns, about 2 minutes.
  
  
  • Add the capers, thyme, garlic, and anchovy paste:
    Once the livers have browned, add the capers, thyme, garlic, and anchovy paste if using, and sauté another minute.
    
    
  • Deglaze the pan with brandy:
    Take the pan off the heat and add the brandy. (Be careful when you return it to the heat, as it could flame up, especially if you are using a gas range. If it does, cover the pan for a moment.) Increase the heat to high and let the brandy boil and reduce to the consistency of syrup, about 1 to 2 minutes. Turn off heat and allow the mixture to cool.
    
    
    • Purée in a food processor:
      Put the mixture into a food processor or blender and pulse a few times to combine. Add the remaining butter and the cream and purée. The mixture will look a little loose, but it will firm up in the fridge.
      
      
    • Pack into ramekins and chill:
      Pack the pâté into ramekins or a small bowl, cover and refrigerate for at least an hour before using.
      The pâté will last a week or so in the fridge. If you want to preserve it for up to a month, pour a little melted lard or clarified butter on top to seal. Each time you dip into the pâté, you will need to reseal the top to preserve it.
      Serve spread on crackers or baguette slices.

 

[Vickers]

I don't like tomatoes...nor does my twin brother.......BUT don't mind tomato sauce???...tastes different with all extras I assume

 

[meighLeigh]

Me: liver (I have - in boarding school. Puts you off some food for life);mushrooms; oysters; (both tend to come back very quickly if I do!); eggplant ('something slimy and tasteless on the plate' a friend described them); cottage cheese perhaps, blue cheese never; olives; spinach; grapefruit. So 10. Most of the above I've tried and not liked.
Himself: celery; asparagus; cauliflower; zucchini; peas; eggplant; ranch dressing; tofu; lima beans; raisins; canned tuna; grits (as such - probably, anyway); cottage cheese; blue cheese; avocados; eggplant; jello. i.e. 17. He's a bit fussier than me! I don't know if he'd eat properly cooked (in garlic butter!) but he remembers once getting a bite of a raw one and tells me it tastes horrible. No, I don't know the circumstances, but not as a toddler if he remembers it!

 

[mOiOz]

Grits- not fussed about corn; haven't seen it listed on a local menu & not something I would make for myself (soft/pap-style food)
Kidney is the offal I fear (it has to be cooked just so; liver is OK in small portions)
Tomato (uncooked) is generally off my menu- I'm unfortunately allergic, so only manage a little occasionally.
I do enjoy jelly, but would avoid jello (I assume this is a list from USA- lots of corn syrup- not a fan of this)

"Goeie More", @GertyGT96. "Die 'pap' word se, van waar jy voor gewoon het!"