A customer comes into the wine and cheese shop and asks for pate. We
have "tres cornichons" pates. I ask her how much she wants, slice it
for her, weigh it, etc. Of all the items in the store, I like most of
them, or, if I don't care for it, one of the other sales clerks does.
The exception is pate. None of us can stand it. We don't even like the
smell. We serve it, try not to make nasty faces and wrap it up again
quick. We wonder how it can be considered a gourmet item when it smells
like spam.


This got us thinking about other fancy gourmet items. I enjoy many
types of seafood but not cavier which I think is slimy, salty and fishy.
I wouldn't go near fois gras. Personally, I don't like olives, but
others do. I do like saffron which is expensive, and I'm learning about
wines and slowly starting to think I can tell the difference between the
good stuff and the cheap stuff. Most of us like the blue cheeses though
there's a preference for the milder ones as opposed to the strong, wet
authentic ones from Roquefort.


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?


--Lia

Julia Altshuler wrote:
> ... pate. None of us can stand it. We don't even like the
> smell.[snip].... not cavier which I think is slimy, salty and fishy.
> I wouldn't go near fois gras.[snip].... 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?

(shrugging) If you don't like 'em now, you might try them again some
day and change your mind. Tastes change. Until then, there's more for
those who do like them. In particular, I like the texture of caviar,
which I would never call "slimy," and I love its saltiness and
fishiness. Seems unlikely that anyone could change your tastes with a
description. But rfc-ers are ingenious, maybe someone can.

-aem

Julia Altshuler wrote:
>
> I enjoy many
> types of seafood but not cavier which I think is slimy, salty and
fishy.
> I wouldn't go near fois gras. Personally, I don't like olives, but

> others do. I do like saffron which is expensive, and I'm learning
about
> wines and slowly starting to think I can tell the difference between
the
> good stuff and the cheap stuff. Most of us like the blue cheeses
though
> there's a preference for the milder ones as opposed to the strong,
wet
> authentic ones from Roquefort.
>

To appreciate caviar you need vodka. Chill it in the freezer, make some
blini, put the caviar on top, bite a blin sip a gulp. After enough
vodka move on to the pete and have it with a good bottle of wine -
depending on the pete. After some vodka and wine you can then proceed
to the fois gras, stinky cheeses or the nearest plant in a pot for that
matter.

On 17 Feb 2005 16:37:42 -0800, "Fifo"
> wrote:

> To appreciate caviar you need vodka.

Oh, yeah? I can eat it and love it w/o the aid of booze,
but if I'm accompanying it with alcohol - I prefer
champagne.

nanner nanner nanner LOL

sf

Fifo wrote:
>
> Julia Altshuler wrote:
> >
> > I enjoy many
> > types of seafood but not cavier which I think is slimy, salty and
> fishy.
> > I wouldn't go near fois gras. Personally, I don't like olives, but
>
> > others do. I do like saffron which is expensive, and I'm learning
> about
> > wines and slowly starting to think I can tell the difference between
> the
> > good stuff and the cheap stuff. Most of us like the blue cheeses
> though
> > there's a preference for the milder ones as opposed to the strong,
> wet
> > authentic ones from Roquefort.
> >
>
> To appreciate caviar you need vodka. Chill it in the freezer, make some
> blini, put the caviar on top, bite a blin sip a gulp.

To get me to eat caviar it would be "chug a fifth of vodka,
put caviar on blini, top with habanero salsa, close eyes,
and swallow whole. ;-)

> After enough
> vodka move on to the pete and have it with a good bottle of wine -
> depending on the pete. After some vodka and wine you can then proceed
> to the fois gras,

Now pate, that's delicious, long as there are no
truffles in it.

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >, Kate Connally
> wrote:

> Now pate, that's delicious, long as there are no
> truffles in it.

Oooh! I really despise truffles, the fungus kind. I don't like any
fungus, but I can eat dried mushrooms, rehydrated, as they aren't as
squishy and gross in my mouth.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

In article >, Julia Altshuler
> wrote:

> 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'm with you on the pate and the fois gras, but I love olives and I
like caviar, even the cheap stuff. I like olives because they are
salty, oily and sour all at the same time. I like the caviar because
they are briny and pop on your tongue.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

I like the caviar because
they are briny and pop on your tongue.

Regards,
Ranee


I bet you're wearing your FM shoes! hehe

On Thu, 17 Feb 2005 16:46:12 -0800, Ranee Mueller
> wrote:

> I love olives

The love of olives runs in my family too. My son ate so
many olives the first time he tried them (as a toddler) that
he threw up, but it didn't deter him from liking them.

I am still trying to find spanish olives... remember the
olives that were, a light brownish/olive green with darker
brown spots? My mouth waters as I think of them.


sf

On Thu 17 Feb 2005 10:52:43p, sf wrote in rec.food.cooking:

> On Thu, 17 Feb 2005 16:46:12 -0800, Ranee Mueller
> > wrote:
>
>> I love olives
>
> The love of olives runs in my family too. My son ate so
> many olives the first time he tried them (as a toddler) that
> he threw up, but it didn't deter him from liking them.
>
> I am still trying to find spanish olives... remember the
> olives that were, a light brownish/olive green with darker
> brown spots? My mouth waters as I think of them.

Please wear a bib, or cover your keyboard.

Wayne

PS - I like those, too.

"Wayne Boatwright" > wrote in message
...
> On Thu 17 Feb 2005 10:52:43p, sf wrote in rec.food.cooking:
>
>> On Thu, 17 Feb 2005 16:46:12 -0800, Ranee Mueller
>> > wrote:
>>
>>> I love olives
>>
>> The love of olives runs in my family too. My son ate so
>> many olives the first time he tried them (as a toddler) that
>> he threw up, but it didn't deter him from liking them.
>>
>> I am still trying to find spanish olives... remember the
>> olives that were, a light brownish/olive green with darker
>> brown spots? My mouth waters as I think of them.
>
> Please wear a bib, or cover your keyboard.
>
> Wayne
>
> PS - I like those, too.
=============

We like 'em too. DS will eat the green ones but prefers the ripe black
ones - doesn't matter if they're the cheaper ones for 88 ¢ or the more
expensive gourmet olives. The kid digs olives! Always has. I can remember
him at 10 months grabbing (!) olives out of his Pop-pop's glass of Vodka!
Determined that wouldn't happen again, his Pop-pop had cocktail onions in
his drink the next time. <shrug> Not a problem - the kid likes those too!
Pop-pop finally learned to not set his drink down. LOL

Nathan was also eating dill pickles at 9 months (diapers were interesting
then!) and still goes nuts for them at almost 6 y/o.

Cyndi
(Mother of a good eater - almost sounds like a *bad* thing, huh?)

In article >,
wrote:

> The love of olives runs in my family too. My son ate so
> many olives the first time he tried them (as a toddler) that
> he threw up, but it didn't deter him from liking them.

Our kids love olives also. We never treated it like strange food, or
grownup food, so they just ate it as they ate anything else. However, I
wish they didn't love them so much, as we often give our share to them!

Regards,
Ranee (whose inlaws lay the root of their weekly olive budget at my
feet. I introduced them to many different kinds during our engagement
and wedding)

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

In article >,
Ranee Mueller > wrote:

> In article >,
> wrote:
>
> > The love of olives runs in my family too. My son ate so
> > many olives the first time he tried them (as a toddler) that
> > he threw up, but it didn't deter him from liking them.
>
> Our kids love olives also. We never treated it like strange food, or
> grownup food, so they just ate it as they ate anything else. However, I
> wish they didn't love them so much, as we often give our share to them!
>
> Regards,
> Ranee (whose inlaws lay the root of their weekly olive budget at my
> feet. I introduced them to many different kinds during our engagement
> and wedding)

I grew up with pimiento-stuffed Spanish olives (okay) and canned
California olives (bleah!!!). The scales fell off my palate when I
discovered good green and black olives. This is probably what happened
to your inlaws.

Cindy

--
C.J. Fuller

Delete the obvious to email me

Julia Altshuler wrote:
>
> A customer comes into the wine and cheese shop and asks for pate. We
> have "tres cornichons" pates. I ask her how much she wants, slice it
> for her, weigh it, etc. Of all the items in the store, I like most of
> them, or, if I don't care for it, one of the other sales clerks does.
> The exception is pate. None of us can stand it. We don't even like the
> smell. We serve it, try not to make nasty faces and wrap it up again
> quick. We wonder how it can be considered a gourmet item when it smells
> like spam.
>
> This got us thinking about other fancy gourmet items. I enjoy many
> types of seafood but not cavier which I think is slimy, salty and fishy.
> I wouldn't go near fois gras. Personally, I don't like olives, but
> others do. I do like saffron which is expensive, and I'm learning about
> wines and slowly starting to think I can tell the difference between the
> good stuff and the cheap stuff. Most of us like the blue cheeses though
> there's a preference for the milder ones as opposed to the strong, wet
> authentic ones from Roquefort.
>
> 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?
>
> --Lia

Tastes are so personal don't think it's possible to make someone
understand why a food is liked or disliked.

If the caviare you've eaten was slimy it wasn't good caviare. Shouldn't
be particularly 'fishy' either even though it is sturgeon eggs. Cheaper
caviare is quite salty; the better grades are not so salty.

There are so many pates around, you might want to try a different one.
Naturally if you don't like liver you won't like a lot of classic pates.
Neither will you like foie gras of course But there are other pates
not made with liver you might just like if you like meatloaf.

Probably depends somewhat on what one has grown up with. Personally I
find 'peanut butter and jelly' sandwiches and 'oatmeal cookies' as
revolting as you find 'fancy French gourmet items'.

In article >, Arri London >
wrote:

> Probably depends somewhat on what one has grown up with. Personally I
> find 'peanut butter and jelly' sandwiches and 'oatmeal cookies' as
> revolting as you find 'fancy French gourmet items'.

Why? Is it mouth feel, taste? I'm curious what can be so bad about
oatmeal cookies, especially.

Regards,
Ranee (who hasn't met a cookie she couldn't eat)

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

Regards,
Ranee (who hasn't met a cookie she couldn't eat)

Um, I've been called "cookie". hehe

Ranee Mueller wrote:
>
> In article >, Arri London >
> wrote:
>
> > Probably depends somewhat on what one has grown up with. Personally I
> > find 'peanut butter and jelly' sandwiches and 'oatmeal cookies' as
> > revolting as you find 'fancy French gourmet items'.
>
> Why? Is it mouth feel, taste? I'm curious what can be so bad about
> oatmeal cookies, especially.
>
> Regards,
> Ranee (who hasn't met a cookie she couldn't eat)
>

While I do use unsweetened 'natural' peanut butter for cooking, I didn't
grow up with it being a bread spread. The first time I was offered a
PBJ, the first bite nearly got spit out! It's partly the 'raw'
combination of sweet and savoury tastes, with no balance or blending.
Might be a little of the mouthfeel and having the peanut butter sticking
to the roof of my mouth LOL. Not to mention I despise grape jelly full
stop.

Most American cookies/biscuits are too sweet and too soft for my taste.
The texture of oatmeal 'cookies' is unpleasant although I do like cooked
oat porridge (unsweetened).

Arri London wrote:

> Tastes are so personal don't think it's possible to make someone
> understand why a food is liked or disliked.

This is so true. Food and wine snobs, for the most part, deny this
basic biological/psychological fact. I'm continually amazed that
individual journalists (like R. Parker) can sway so many readers to the
point where it affects price and availability to such a great degree.
The phrase 'sheep like behavior' comes to mind. I'm convinced that
caviar and champagne are bought and consumed by large numbers of people
who actually have never liked the stuff. (Of course, some of you
really do like it- I just wonder how many.) OK, now that I've had my
little rant I will say if you're having fun with it (and can afford it)
go ahead and have a ball. Just don't try to lay your rap on the rest
of us. It Is soooo boring!
I wish you all good eats!

D.M.

"D.A.Martinich" wrote:
>
> Arri London wrote:
>
> > Tastes are so personal don't think it's possible to make someone
> > understand why a food is liked or disliked.
>
> This is so true. Food and wine snobs, for the most part, deny this
> basic biological/psychological fact. I'm continually amazed that
> individual journalists (like R. Parker) can sway so many readers to the
> point where it affects price and availability to such a great degree.
> The phrase 'sheep like behavior' comes to mind. I'm convinced that
> caviar and champagne are bought and consumed by large numbers of people
> who actually have never liked the stuff. (Of course, some of you
> really do like it- I just wonder how many.) OK, now that I've had my
> little rant I will say if you're having fun with it (and can afford it)
> go ahead and have a ball. Just don't try to lay your rap on the rest
> of us. It Is soooo boring!
> I wish you all good eats!
>
> D.M.

Hey I never turn down a Roederer Cristal or a Dom Perignon or any decent
caviare when offered! It just doesn't get offered all that much LOL.

On Thu, 17 Feb 2005 18:04:52 -0700, Arri London
> wrote:

> There are so many pates around, you might want to try a different one.
> Naturally if you don't like liver you won't like a lot of classic pates.
> Neither will you like foie gras of course But there are other pates
> not made with liver you might just like if you like meatloaf.

My favorite is duck pate with truffle. What's yours?

sf

On Thu 17 Feb 2005 10:54:09p, sf wrote in rec.food.cooking:

> On Thu, 17 Feb 2005 18:04:52 -0700, Arri London
> > wrote:
>
>> There are so many pates around, you might want to try a different one.
>> Naturally if you don't like liver you won't like a lot of classic pates.
>> Neither will you like foie gras of course But there are other pates
>> not made with liver you might just like if you like meatloaf.
>
> My favorite is duck pate with truffle. What's yours?
>
> sf

Not sure I have a favorite; I like too many! I like those both with liver
and without. I have a slight preference over "country style" pates that have
a coarser texture. Also like those that are studded with pistachios.

Wayne

On 18 Feb 2005 06:02:44 GMT, Wayne Boatwright > wrote:

>Not sure I have a favorite; I like too many! I like those both with liver
>and without. I have a slight preference over "country style" pates that have
>a coarser texture. Also like those that are studded with pistachios.

I brought this to the Sandy Eggo cookin last June:

Country Pate

appetizers

1 teaspoon black pepper
24 allspice berries
6 cloves
2 bay leaves
1 teaspoon dried thyme
3/4 pounds veal shoulder; coarse ground
2 1/4 pounds pork shoulder; coarse ground
1 teaspoon garlic; minced
1/3 cup shallots; chopped
1/4 ounces dried porcini mushrooms; chopped into 1/4 inch
1/3 cup pistachio nuts
1/3 cup white wine
2 tablespoon cognac
1 tablespoon cornstarch
1 tablespoon + 2 tsp. salt
1/2 pounds veal shoulder
4 ounces chicken livers
1/4 teaspoon black pepper; freshly ground
1 tablespoon cognac
6 - 8 ounces caul fat
4 ounces cooked country ham; sliced into strips
1/4 teaspoon fresh thyme

Using a spice grinder, process the first five ingredients. Put the
ground
meats in a large mixing bowl. Add the spices, garlic, shallots,
mushroom
pieces, pistachio nuts, white wine, cognac, cornstarch, the 1
tablespoon of
salt and mix well with your hands (I used my Kitchen Aid and its flat
paddle - worked fine). Cover tightly with plastic wrap and let it sit
in
the refrigerator for 2 - 7 days.

Slice the piece of veal into long strips, about 1/2" thick, put them
in a
small bowl with the chicken livers, and toss with the 2 teapoons of
salt,
pepper and cognac. Cover tightly with plastic wrap and let it sit in
the
refrigerator for 2 - 7 days.

Assemble the pate as follows in a 5 1/2 cup rectangular terrine or
equivalent-size mold or loaf pan:

Gently untangle the caul fat and nudge it into the terrine and letting
the
excess drape outside the terrine. Gently press 1/3 of the veal/pork
forcemeat into the bottom of the mold to make an even layer about 1"
thick.
On top of the meat, arrange about half the veal strips end to end, to
form 2 evenly spaced rows, running the length of the mold. Press
another
layer of forcemeant, about 1/2" thick, over the veal, and set the
chicken
livers in a long row down the middle of the mold, laying some of the
ham
strips end to end to form 2 rows on either side. Press half the
remaining
forcemeant over livers and ham. Make 2 rols of the remaining veal,
with a
row of the remaining ham in the middle. Press the rest of the
forecemeat
to cover the maet strips, shaping it to form a smooth loaf. Turn the
overhanging edges of caul fat to cover the pate neatly, trimming off
any
excess.

Cover the pate closely with a double or triple thickness of aluminum
foil
and crimp tightly around the top of the mold to seal. Set the mold in
a
roasting pan, place it in the oven, and add enough lukewarm water to
come
halfway up the side of the mold. Bake for about 1 3/4 hours at 325°F,
making sure the water never boils, until the internal temperature
reaches
150°F.

Lift the mold out of the water and remove from the oven when done.
Allow
the pate to cool, still covered. Refrigerate at least overnight, but
preferably at least 2 days and up to 7, before serving. Serve with
Dijon
mustard and crusty bread.

Contributor: Julia & Jacques, Cooking at Home

I really liked it!

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 18 Feb 2005 06:02:44 GMT, Wayne Boatwright >
wrote:

> On Thu 17 Feb 2005 10:54:09p, sf wrote in rec.food.cooking:
> >
> > My favorite is duck pate with truffle. What's yours?
> >
> > sf
>
> Not sure I have a favorite; I like too many! I like those both with liver
> and without. I have a slight preference over "country style" pates that have
> a coarser texture. Also like those that are studded with pistachios.
>
Ahhh, we differ big time in that respect.

I don't like country style (unless I make it myself, because
that's the only kind I know how to make). LOL! I prefer
smooth pate... and I prefer to eat pistachios by the
handful.



sf

On Fri 18 Feb 2005 10:00:58p, sf wrote in rec.food.cooking:

> On 18 Feb 2005 06:02:44 GMT, Wayne Boatwright >
> wrote:
>
>> On Thu 17 Feb 2005 10:54:09p, sf wrote in rec.food.cooking:
>> >
>> > My favorite is duck pate with truffle. What's yours?
>> >
>> > sf
>>
>> Not sure I have a favorite; I like too many! I like those both with
>> liver and without. I have a slight preference over "country style"
>> pates that have a coarser texture. Also like those that are studded
>> with pistachios.
>>
> Ahhh, we differ big time in that respect.
>
> I don't like country style (unless I make it myself, because
> that's the only kind I know how to make). LOL! I prefer
> smooth pate... and I prefer to eat pistachios by the
> handful.
>
>
>
> sf

LOL! At least we like the same ingredients, either together or separately.
:-)

When I'm lazy or have no time, I'll settle for quick batch of chopped
chicken livers. Only trouble there is finding the schmaltz. I'm too lazy
to make it myself.

Wayne

sf wrote:
>
> On Thu, 17 Feb 2005 18:04:52 -0700, Arri London
> > wrote:
>
> > There are so many pates around, you might want to try a different one.
> > Naturally if you don't like liver you won't like a lot of classic pates.
> > Neither will you like foie gras of course But there are other pates
> > not made with liver you might just like if you like meatloaf.
>
> My favorite is duck pate with truffle. What's yours?
>
> sf

Must say I haven't met a well-made pate I *didn't* like! There's a
venison pate I used to get very occasionally in London that was tasty!
Generally I like the Brussels or Ardennes pates for daily use and nearly
any well-truffled pate for special occasions.

Arri London wrote:
>
> Tastes are so personal don't think it's possible to make someone
> understand why a food is liked or disliked.

It's because tastes are so personal that the phenomena is so easy to
explain.

Actually it's quite a simple matter to explain the development of taste
preferences, I can do it in one word... EXPOSURE... the propensity for
ones taste prefernces are developed EXACTLY the same as is ones
propensity to favor a particular language. In fact ones native
language and native food tastes develop simultaneously, from birth...
and now there is evidence that such preferences, including intellect,
begin to develop before birth. Naturally just as many exhibit arrested
intellect developement many also have their taste in their ass, usually
those traits are inseparable. Next yoose notice that McDee sign,
notice it neglects to mention how those billions served are all
assholes, all equally devoid of intellect and taste.

Julia Altshuler wrote:
> A customer comes into the wine and cheese shop and asks for pate. We
> have "tres cornichons" pates. I ask her how much she wants, slice it
> for her, weigh it, etc. Of all the items in the store, I like most of
> them, or, if I don't care for it, one of the other sales clerks does.
> The exception is pate. None of us can stand it. We don't even like the
> smell. We serve it, try not to make nasty faces and wrap it up again
> quick. We wonder how it can be considered a gourmet item when it smells
> like spam.
>
>
> This got us thinking about other fancy gourmet items. I enjoy many
> types of seafood but not cavier which I think is slimy, salty and fishy.
> I wouldn't go near fois gras. Personally, I don't like olives, but
> others do. I do like saffron which is expensive, and I'm learning about
> wines and slowly starting to think I can tell the difference between the
> good stuff and the cheap stuff. Most of us like the blue cheeses though
> there's a preference for the milder ones as opposed to the strong, wet
> authentic ones from Roquefort.
>
>
> 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?
>
>
> --Lia
>

I really enjoy caviar and other fish roes so long as it isn't salmon
roe. The flavor of salmon roe isn't bad it's a texture thing, too
"juicey." The flavor is delicate yet molmentarily intense and the
popping on the tongue sensation is blissful.

I don't like liver based pates or foie gras, but I've never met any bird
or mammal liver that I like. Olives I love, preferably served with
cheeses, crusty bread, garlic shrimp and good wine.

Roquefort isn't my favorite on it's own but is a fine complement of
tastes when matched with ripe off the tree pears in season or crumbled
upon a sandwich of good rare roast beast & arugula.

essica

Jessica wrote:

> I really enjoy caviar and other fish roes so long as it isn't salmon roe.
> The flavor of salmon roe isn't bad it's a texture thing, too "juicey."
> The flavor is delicate yet molmentarily intense and the popping on the
> tongue sensation is blissful.

Funny, I was just about to write that salmon roe is my favorite! Flying fish
roe and herring roe are also right up there, but I don't care for caviar.
I've *had* the "good" caviar, and I really tried to like it, but it just
left me wondering what the big deal was. But salmon roe...my first
experience with it was at a restaurant in Manhattan which served a salmon
napoleon covered with a cream sauce and sprinkled with salmon roe. It was
more than twenty years ago, but I remember it vividly; that's how good it
was.


> I don't like liver based pates or foie gras, but I've never met any bird
> or mammal liver that I like.

Jessica, I noted that you specified "bird or mammal liver." Does that mean
you MIGHT like monkfish liver or lobster liver? Even <shudder> cod liver?

If liver is prepared properly, I like it very much. Chicken liver, duck
liver, goose liver, pork liver, calf liver...they're all good. I don't have
it often because it's so high in calories. (Dammit, now that I'm thinking
about rich food, I want rilletes!)


> Olives I love, preferably served with cheeses, crusty bread, garlic shrimp
> and good wine.

I'm not sure why olives are considered "gourmet" food. They're a staple for
the peasantry in most of the countries where they originate! There's a wide
spectrum of olive flavors, and I like some much better than others, but I
enjoy exploring the different types.


> Roquefort isn't my favorite on it's own but is a fine complement of tastes
> when matched with ripe off the tree pears in season or crumbled upon a
> sandwich of good rare roast beast & arugula.

Oh yeah (though you forgot to include toasted walnuts). Or melted together
with butter and dolloped onto a rare steak. Tastes *do* change, though. I
never used to care for *any* cheese, but now I'm gaining an appreciation for
the finer ones, thanks to some cheese-loving friends.

Since the subject is "gourmet items" and nobody else has mentioned this one,
I'll toss out my opinion that "tradizionale" balsamic vinegar is a gourmet
item without peer. It's a shame that the "di Modena" vinegar has been so
horribly corrupted for mass consumption.

Bob

Olives I don't care for. Something about the combination of taste and
texture that just does not appeal to me. Bleu Cheese... that's a "no"
on my palate. But I love Brie and Camembert. I am one of those people
who wishes the "goat cheese in food" craze would hurry up and pass,
already. I can't STAND the stuff!

I can't afford really GOOD caviar--that will have to wait until I meet
a rich person who's willing to split some with me. But I occasionally
indulge in some lumpfish caviar at the grocery store. I like the
texture, and I like the fishiness of caviar, especially in combination
with some lemon juice and sour cream on a little slice of whole wheat
or rye. (Go figure, usually I don't like rye bread. But I do like it
if it's got a nice dollop of caviar and sour cream on top. Blinis are
even better, but I'm usually too lazy to make them.) Of course, I'm
also a person who loves anchovies, because they too, are salty and
fishy. Many people I know absolutely HATE anchovies. For me though, a
Caesar Salad just is not complete without them.

I LOVE pate, but not all pates are created equal. Maybe the pate
you've been buying is the problem. Or maybe it simply does not appeal
to you, which is valid. I've never had Foie gras, and I have some
ethical problems with the way it's produced, so it's unlikely I'll
partake. However, I don't let this stop me from enjoying OTHER kinds
of pate, consistency being the hobgoblin of small minds. What I like in
a pate is a smooth, soft texture, a rich taste of liver balanced with
whatever seasonings have been used.

Like you I also like saffron--it has a very unique taste, and it turns
any dish a very pretty golden color. BUt on my budget it's a rarity.
On the other hand, I can't stand cilantro, which is an entirely
subjective dislike of mine.

Wine...I'll drink it now and then, but I'm not crazy about it, and
never have been. Two glasses in one evening, and I end up feeling very
loopy.

Melissa

In article . com>,
wrote:

> Olives I don't care for. Something about the combination of taste and
> texture that just does not appeal to me. Bleu Cheese... that's a "no"
> on my palate. But I love Brie and Camembert. I am one of those people
> who wishes the "goat cheese in food" craze would hurry up and pass,
> already. I can't STAND the stuff!

I'm not fan of bleu cheese, however the stuff I had in my salad the
other night was not so bad. I wouldn't say I liked it, but it was
tolerable, and I only passed a little to my husband when I was finished.
I love goat cheese, though. Not a huge fan of camembert.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

Is "tres cornichons" the brand name? Pickles in pate is a
totally gross thought.

`````````````````````

On Thu, 17 Feb 2005 18:52:54 -0500, Julia Altshuler
> wrote:

> A customer comes into the wine and cheese shop and asks for pate. We
> have "tres cornichons" pates. I ask her how much she wants, slice it
> for her, weigh it, etc. Of all the items in the store, I like most of
> them, or, if I don't care for it, one of the other sales clerks does.
> The exception is pate. None of us can stand it. We don't even like the
> smell. We serve it, try not to make nasty faces and wrap it up again
> quick. We wonder how it can be considered a gourmet item when it smells
> like spam.
>
>
> This got us thinking about other fancy gourmet items. I enjoy many
> types of seafood but not cavier which I think is slimy, salty and fishy.
> I wouldn't go near fois gras. Personally, I don't like olives, but
> others do. I do like saffron which is expensive, and I'm learning about
> wines and slowly starting to think I can tell the difference between the
> good stuff and the cheap stuff. Most of us like the blue cheeses though
> there's a preference for the milder ones as opposed to the strong, wet
> authentic ones from Roquefort.
>
>
> 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?
>
>
> --Lia


sf

On Thu 17 Feb 2005 10:44:21p, sf wrote in rec.food.cooking:

> s "tres cornichons" the brand name? Pickles in pate is a
> totally gross thought.
>

But not unheard of, nor are olives.

sf wrote:
> Is "tres cornichons" the brand name? Pickles in pate is a
> totally gross thought.
>
> `````````````````````


"Tres cornichons" turns out to be one of the more absurd and humorous
errors I've made in a long time. The brand name is "Trois Petits
Cochons." At least, I'm pretty sure that's it. After a boo-boo like
that one, I shouldn't write unless I have the package in front of me,
and I don't like the smell of the stuff enough to bring it home.


--Lia

On Fri, 18 Feb 2005 07:47:51 -0500, Julia Altshuler
> wrote:

> The brand name is "Trois Petits Cochons."

OKAY! Now I know what you're talking about. My ex-SIL (who
likes in NYC now) uses that brand for all of her parties -
it's very, very good. Do you sell it in those individual
pate loaves or is it slices cut from a big loaf?

I'm going to email her right now that 3 pigs pate is
available in Berkeley too... she's thinking of moving back
here and I need all the ammunition I can find to get her out
here.




sf

I'm responding to everyone in this thread at once.


I've thought more about my question on what it is about these gourmet
itmes and realize that y'all are right. It is all a matter of what you
like and what you don't. I knew that. I guess I'm musing on the whole
nature of how some items reach that snobby gourmet status while other
don't and wondering what makes the difference. For example, cavier is
rare and therefore expensive; it is considered a gourmet item and an
acquired taste. 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. It is the same with pate. I like a number of similar meat items
like sausage and salami that aren't expensive and don't have that
gourmet panache.


Since I started working at the wine and cheese shop, I've started
learning the differences between wines. I've adored learning. I'm glad
for the knowledge. I see it as no different from learning to appreciate
better literature or enjoying music or artwork. Of course, we all have
our own likes and dislikes from the start, but it helps to have someone
teach us differences and nuances and help us appreciate Jane Austin so
we're not stuck thinking that Danielle Steele is all there is. That's
where my question about the pate comes from. I realize that I don't
have to like it just as I don't have to prefer Jane Austin, but when you
see such a fuss made over a food, you start to wonder if maybe you
really are missing something.


Goat cheeses are a good example. I love them. I didn't love them as a
child, but I got intrigued at some point, and now I enjoy them and can
tell the difference between a number of them.


When I was talking with a co-worker about how neither of us can stand
even the smell of the pate, he suggested, in a joking manner, that my
tastes were bourgeois. Perhaps he's right.


We don't sell snails. I've had them served in restaurants and have
liked them smothered in garlic butter. I'm not sure what I'd think of
their flavor plain. I'd like almost anything smothered in garlic
butter, anything except cavier and pate, I think.


Consistency was never a problem. It is a FOOLISH consistency that's the
hobgoblin of little minds.


We used to sell the Trois Petits Cochons pate in the individual loaves.
I thought they were cute and prefered them that way, but they weren't
selling, and we had to throw a bunch of them out. Now we get it in the
larger loaf and cut and weigh slices of it for the customers.


--Lia

In article >, Julia Altshuler
> wrote:

> 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

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

Ranee Mueller > wrote in message
...
==> Exotic avian eggs <==
> [..] 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

On Thu, 17 Feb 2005 21:44:21 -0800, sf > wrote:

>
>Is "tres cornichons" the brand name? Pickles in pate is a
>totally gross thought.

Ewwww! IMHO, the only thing in pate that belongs in pate is truffles.
Hmmm, will redefine that to say that my *favorite* pate includes
truffles. Period. Unless someone would like to proffer an alternative
and ship it to me for taste testing :-)

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 Fri, 18 Feb 2005 18:54:11 -0800, Terry Pulliam Burd
> wrote:

> 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.



sf

On Fri, 18 Feb 2005 20:55:38 -0800, sf > wrote:

>On Fri, 18 Feb 2005 18:54:11 -0800, Terry Pulliam Burd
> wrote:
>
>> 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"