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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking


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19377003 No.19377003 [Reply] [Original]

I’ve never had pâté, but I’m going to try and make some for my boyfriend tonight. There are so many different recipes so I’m just looking for some general suggestions/tips for the kind of flavor pallet I should be aiming to achieve
>Do I use heavy cream? Some recipes do some don’t
>I don’t have cognac, would broth be a decent substitute?
>What sort of herbs do I use?
>Do I top it with melted butter before I refrigerate it? I’ve seen some people do this but I don’t see the point
>If I plan to serve it tomorrow, should I make it today so the flavors can meld better?
>Do I serve it cold or room temp?
Thanks in advance for any advice

>> No.19377009

>>19377003
excellent bait, i am posting before you reach 100 replies

>> No.19377011

>>19377003
Fornicating sodomite, you need to deparasitize yourself and your boyfriend. They are literally making you gay, and thus sinning, which inevitably results in death through destruction of your Temple of GOD (your body) from illness, damage and psychological trauma and stress.

>> No.19377032

Here's a really easy beginner Pate recipe, I've made it myself and it's very delicious. I didn't use any alcohol, and added some celery.

https://www.youtube.com/watch?v=LqVeXTLSds8

The only thing is, it needs to rest for at least 3 days in the fridge before eating it. Something amazing happens to all the flavors on day 3, eating it before won't taste as good.

>> No.19377079

>>19377003
Just take a shit on a plate and serve it to him. It should have the consistency of pate and you faggots do that kind of thing anyways

>> No.19377267

>>19377011
>>19377079
https://voca.ro/1gzHoVCPo6yU
Sorry no one responded to your chicken crockpot lifehack one pan dump recipe threads, I can see how that’s put you in a bad mood. Some of us are trying to actually accomplish things though
>>19377032
I’ve seen celery used in a few recipes and I have some extra, so maybe I’ll try that. Ty for the recipe Anon
I had a feeling I should’ve let it rest longer, but hopefully it’ll still be alright if I make it tonight to serve tomorrow night

>> No.19377272

>chicken liver pate
Chicken livers are for ramaki you want beef liver for pate you dizzy broad

>> No.19377309

>>19377272
Nah pork liver is where it's at

>> No.19377393

>>19377272
You use veal liver though.

>> No.19377433

>>19377272
>>19377309
>>19377393
Pork and beef liver is for husbands, boyfriends get chicken
It’s also what they had available in the grocery store

>> No.19377511

>>19377267
Why do certain types of women do this creepy fucking voice?

>> No.19377650

>>19377511
Ok sorry I said “boyfriend” in my post. Next time I’ll just say they’re for my mother or something, just for you sensitive ass men
This is literally just the cooking board, can you not contain your seething for the sake of talking about actual cooking?

>> No.19377686

>>19377650
Why even mention anything about the person you are cooking for? As you just said this a cooking board so let's discuss cooking. Unless the person has some sort of allergy or something but even they why mention your relationship to them it adds nothing to conversation which again so be about cooking. Maybe you should stay off this board and instead go to /adv/ where most women on 4chan congregate to ask for shitty life advice because they make so many retarded decisions like you making this thread.

>> No.19377710

>>19377686
>Why even mention anything about the person you are cooking for?
stop and think for a second >>19377009

>> No.19377715

>>19377686
To avoid being told “just flavor it how you’d like it” since it’s not for me, and it’s a surprise so I can’t just ask him how he’d like it seasoned. Plus it’s part of a special dinner for him so I want to get it right and make it perfect the first time around, otherwise I’d be okay just experimenting until I get it right since the ingredients are so cheap
>life advice
It’s not life advice you absolute retard, I’m asking about food, and you got so triggered by one word in the post it inhibited your ability to form coherent sentences. Shut the fuck up and go back to your Meals For One thread if you’re so bothered by even the idea that a woman with a boyfriend might also be using the same boards as you. Holy shit

>> No.19377719 [DELETED] 

>Hey everyone I'm a WOMAN and I'm cooking for my boyfriend blah blah blah did I mention I'm a WOMAN? Hahahah blah blah blah haha.

>> No.19377727
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19377727

>Hey everyone I'm a WOMAN and I'm cooking for my boyfriend blah blah blah did I mention I'm a WOMAN? Blah blah blah blah.

>> No.19377732

>>19377719
I’m not surprised /ck/ is filled with such sensitive whiny men, but it is a higher percentage of you than I expected

>> No.19377736

Fucking attention whore. Why even mention that you're a woman or who you're cooking it for? No one cares.

>> No.19377749

OP here, I'm trans btw

>> No.19377835
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19377835

Ok soft boys, anyway, here’s the quiche I made. I was hoping for any other useful contribution to the thread before I started pâté but that’s fine
I’ll return to let you know how it turns out, so maybe you guys can make some edible food for once

>> No.19377905

>>19377727
Replace the left with a soijak :o and then it’s correct.

>> No.19378001

>>19377650
What the fuck are you talking about? Did you reply to the wrong post?

>> No.19378182

>>19377650
Bitch seriously mad she’s getting criticized for trying to cook up cat food
Go buy some friskies it’s the same thing

>> No.19379517
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19379517

>>19377003
i'd like to make tuna pate. i love pate, but people think it can only be baloney tier food for some reason

>> No.19379521

>>19377267
thats a man doing an anime voice.

>> No.19379522
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19379522

>>19377727

>> No.19379848

Alright here’s what I ended up doing
Ingredients:
>1lb Chicken Livers, trimmed
>One large shallot
>Stick of butter
>1/3 Cup of Chicken Broth
>2 Tablespoons Heavy Cream
>1/2 Tablespoon minced garlic
>Dried thyme, bay leaves, pinch of allspice, salt, black pepper
Instructions:
>Melt butter over medium, add in minced garlic and chopped shallot and cook until semi translucent
>Add chicken livers in an even layer, turning when lightly grey on the outside
>Add in spices and deglaze with chicken stock
>Bring heat to medium high, cook for 3-4 minutes while stirring. Remove from heat, cover, let sit for 5 minutes
>Purée with softened butter and heavy cream
>Strain through fine mesh strainer into a bowl, cover with plastic wrap touching the surface and refrigerate

Seemed to have turned out alright, it looks like pate