{"id":54,"date":"2009-12-19T23:50:19","date_gmt":"2009-12-20T07:50:19","guid":{"rendered":"http:\/\/www.ludicon.com.php5-14.dfw1-1.websitetestlink.com\/castano\/blog\/?p=54"},"modified":"2014-06-22T00:10:47","modified_gmt":"2014-06-22T08:10:47","slug":"pate","status":"publish","type":"post","link":"https:\/\/www.ludicon.com\/castano\/blog\/2009\/12\/pate\/","title":{"rendered":"P\u00e2t\u00e9"},"content":{"rendered":"

One of the things that I love about Davis is that it\u2019s blessed with a great bakery<\/a> that makes excellent bread. Thanks to that I almost always have some fresh bread at home to enjoy with butter, cheese, or pate. The latter is the subject of this post.<\/p>\n

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Pate is a paste made of meat, liver, and fats. The most popular one is probably the one made of foie gras, but duck liver is quite expensive and very hard to find here, so I usually use chicken liver instead. Chicken liver can be found at any super market with a decent butchery; in the Bay Area PW Supermarkets is probably your best option, while here in Davis you can find it at the co-op or Nuggets.<\/p>\n

Apparently, not everybody agrees on the merits of pate. According to wikipedia<\/a>:<\/p>\n

in a blind taste test conducted by the American Association of Wine Economists, 15 of 18 subjects misidentified the sample foods – some of which are p\u00e2t\u00e9 – as dog food\n<\/p><\/blockquote>\n

I\u2019d certainly be surprised if dog food was that good\u2026 but this shows however, that pate is a fairly unknown product in the US. While in Spain cheeses and pates share more or less the same shelve space, in the US pate is hard to come by.<\/p>\n

In any case, home made pate is actually much better than what you can find on the stores, and it\u2019s super-easy to do it yourself, so you are not really missing anything.<\/p>\n

The practice of measuring recipe ingredients exactly is not very popular in Spain, most of the recipes that I\u2019ve inherited contain vague measures like \u201cscant\u201d, \u201cpinch\u201d or \u201chandful\u201d, tablespoons and cups never have the same size, and when the ingredients are measured exactly, only their weight is provided. Almost nobody has a scale in their kitchen, so you generally have to take those measures with a grain of salt and use your common sense instead.<\/p>\n

I got this recipe from my mother, all the ingredients are measured in weight, and I\u2019ve confirmed they actually work well, but in practice most of the time I do not measure them exactly, so just take them as a guideline:<\/p>\n