gourmet items

Julia Altshuler said:

So what's the deal with fancy French gourmet items? The people who like
them love them and come into our store just for them and rave about how
wonderful it is to find a store that carries them. Yuck. Those of you
who enjoy pate and cavier and fois gras, what is it about the foods that
you like? Can you describe them in a way that will make the rest of us
understand?

I don't know why people would consider pate "fancy," as opposed to
liverwurst. :>

Simply put, if one likes liver, pate and liverwurst are probably easy.
I think all three are yummy, but too fattening to eat ad libitum. I
had seared foie gras once and enjoyed it, but wouldn't eat it again
because of the way the animals have to be treated.

Sue(tm)
Lead me not into temptation... I can find it myself!

In article <[email hidden]>, Julia Altshuler

Quoted message said:

Duck eggs, pigeon eggs, flamingo eggs and the eggs of a
dozen other birds are rare too and would be expensive if one could find
them at all, but I don't see anyone raving about how magnificent they
are.

I don't know about pigeon or flamingo eggs, but we get fresh duck
eggs and they are divine.

Regards,
Ranee

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Ranee Mueller <[email hidden]> wrote in message
news:[email hidden]...
==> Exotic avian eggs <==

Quoted message said:

[..] we get fresh duck eggs and they are divine.

I'll disagree with your POV; they're an acquired taste. <G> (As are
goose eggs.)

Quail eggs, OTOH, are excellent! Spider Roll, spider roll...

The Ranger

sf said:

Terry Pulliam Burd said:

Hmmm, will redefine that to say that my *favorite* pate includes
truffles. Period.

You and I agree on that point, so the next time you're up
here - please come to my house for champagne (or your
beverage of choice) and pate.

Why, thank you! Champagne and pate it is. I'll bring the toast points!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Sat, 19 Feb 2005 18:15:36 GMT, [email hidden] (Curly

Sue) said:

Simply put, if one likes liver, pate and liverwurst are probably easy.
I think all three are yummy, but too fattening to eat ad libitum. I
had seared foie gras once and enjoyed it, but wouldn't eat it again
because of the way the animals have to be treated.

Now, here's where "weird" kicks in: I love a good pate, but don't like
liver in any other form. Ever. Period. Blecchhh. My mother used to
cook liver and I hated it. Thank God, we always had a dog.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Julia Altshuler said:

A customer comes into the wine and cheese shop and asks for pate. We

Quoted message said:

have "tres cornichons" pates. I ask her how much she wants, slice it

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for her, weigh it, etc. Of all the items in the store, I like most

of

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them, or, if I don't care for it, one of the other sales clerks does.

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The exception is pate. None of us can stand it. We don't even like

the

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smell.

<snip>

Seriously, I think people who like that stuff have altered taste buds
or olfactory nerves. They have to.

-L.

"Terry Pulliam Burd" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Sat, 19 Feb 2005 18:15:36 GMT, [email hidden] (Curly

Sue) said:

Simply put, if one likes liver, pate and liverwurst are probably easy.
I think all three are yummy, but too fattening to eat ad libitum. I
had seared foie gras once and enjoyed it, but wouldn't eat it again
because of the way the animals have to be treated.

Now, here's where "weird" kicks in: I love a good pate, but don't like
liver in any other form. Ever. Period. Blecchhh. My mother used to
cook liver and I hated it. Thank God, we always had a dog.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

We're in the same boat, Terry. Pate is good eats but liver, as in liver and
onions, just doesn't work for me. I like the taste but the texture is just
awful! It's like chewing on a cotton ball. *bleh*

Bret

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