In article >,
"Kent" > wrote:

> "Omelet" > wrote in message
> news
> > In article
> > >,
> > aem > wrote:
> >
> >> The L.A. Times printed this recipe for the hand-chopped (i.e., not
> >> processed) chicken liver paté served at a very good restaurant here.
> >> If you've never made your own paté I don't see how you could go wrong
> >> following these detailed instructions. -aem
> >> http://www.latimes.com/features/food...,5055248.story
> >
> > Sounds interesting, but I'd have to have the shallots cooked too. I just
> > cannot do raw onions of any kind.
> > --
> > Peace! Om
> >
> >
> It looks interesting, though I'd probably go for duck liver if I found it at
> a decent price.
>
> I frequently use salted onions when when raw is called for. Cut onion into
> thin slices. Sea salt each side, and let sit 30-60 minutes. This cuts the
> bite of the raw onion quite a bit. Another thing I do in a dish like this is
> to use homemade pickled onions. They're excellent with duck liver pate.
>
> Kent

Ok, I've never made pickled onions. Thanks for the idea!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

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