Comments on: Pizzeria Mozza’s Chicken Liver Pâté http://gastronomyblog.com/2010/03/12/chicken-liver-pate/ My husband likes Astronomy. I prefer Gastronomy. Thu, 09 Feb 2012 08:26:33 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Gastronomer http://gastronomyblog.com/2010/03/12/chicken-liver-pate/#comment-208453 Gastronomer Mon, 14 Feb 2011 03:01:35 +0000 http://gastronomyblog.com/?p=9155#comment-208453 Thanks for sharing, <strong>Charles</strong>! Your creation sounds awesome :-) Thanks for sharing, Charles! Your creation sounds awesome :-)

]]> By: charles http://gastronomyblog.com/2010/03/12/chicken-liver-pate/#comment-208433 charles Mon, 14 Feb 2011 02:53:44 +0000 http://gastronomyblog.com/?p=9155#comment-208433 I made this! but I added tequila instead of brandy because its what I had around :) and artichoke pesto in place of the oil in the chopping stage at the end, again, had it around. I can tell you it was truly outrageously good. I made this! but I added tequila instead of brandy because its what I had around :) and artichoke pesto in place of the oil in the chopping stage at the end, again, had it around. I can tell you it was truly outrageously good.

]]> By: Gastronomer http://gastronomyblog.com/2010/03/12/chicken-liver-pate/#comment-5889 Gastronomer Mon, 15 Mar 2010 19:27:05 +0000 http://gastronomyblog.com/?p=9155#comment-5889 <strong>Ann @ Healthy Tasty Chow</strong> - I think that red wine would be a fine substitution to deglaze the pan and to impart a little something to the pate. Ann @ Healthy Tasty Chow – I think that red wine would be a fine substitution to deglaze the pan and to impart a little something to the pate.

]]> By: Exile Kiss http://gastronomyblog.com/2010/03/12/chicken-liver-pate/#comment-5888 Exile Kiss Mon, 15 Mar 2010 18:56:26 +0000 http://gastronomyblog.com/?p=9155#comment-5888 Hi Gastronomer, Nice! I'm like you: I enjoyed Gizzards way more than Liver growing up. :) One other suggestion for enjoying Chicken Liver more is Torihei's new House-made Chicken Liver Pate. It is *so* good and tastes NOTHING like the usual Liver / Metallic taste associated with it. :) Let me know if you end up trying it. It's on their new Seasonal Menu. Hi Gastronomer,

Nice! I’m like you: I enjoyed Gizzards way more than Liver growing up. :) One other suggestion for enjoying Chicken Liver more is Torihei’s new House-made Chicken Liver Pate. It is *so* good and tastes NOTHING like the usual Liver / Metallic taste associated with it. :)

Let me know if you end up trying it. It’s on their new Seasonal Menu.

]]> By: David http://gastronomyblog.com/2010/03/12/chicken-liver-pate/#comment-5887 David Mon, 15 Mar 2010 12:54:13 +0000 http://gastronomyblog.com/?p=9155#comment-5887 You know its strange but growing I never really liked liver except..except when its in the form of "Pate" then I love it,especially spread over sandwich ooo yum! You know its strange but growing I never really liked liver except..except when its in the form of “Pate” then I love it,especially spread over sandwich ooo yum!

]]> By: foodhoe http://gastronomyblog.com/2010/03/12/chicken-liver-pate/#comment-5886 foodhoe Mon, 15 Mar 2010 00:45:56 +0000 http://gastronomyblog.com/?p=9155#comment-5886 The combination of ingredients sounds delicious, and your photo essay rocks! The combination of ingredients sounds delicious, and your photo essay rocks!

]]> By: Ann @ Healthy Tasty Chow http://gastronomyblog.com/2010/03/12/chicken-liver-pate/#comment-5885 Ann @ Healthy Tasty Chow Sat, 13 Mar 2010 21:42:43 +0000 http://gastronomyblog.com/?p=9155#comment-5885 That looks wonderful! - And I was the weird kid who wanted the gizzards, liver, heart and as a family we fought over the neck...yep. I've never made liver pate and this looks like a perfect recipe to start with, thank you for sharing! I wonder if you could use red wine instead of brandy/cognac? That looks wonderful! – And I was the weird kid who wanted the gizzards, liver, heart and as a family we fought over the neck…yep. I’ve never made liver pate and this looks like a perfect recipe to start with, thank you for sharing! I wonder if you could use red wine instead of brandy/cognac?

]]> By: bagnatic http://gastronomyblog.com/2010/03/12/chicken-liver-pate/#comment-5884 bagnatic Sat, 13 Mar 2010 19:41:40 +0000 http://gastronomyblog.com/?p=9155#comment-5884 i love offal and this looks superb. i also use to call dibs on the innards as a child and it was usually the heart. bam! i love offal and this looks superb. i also use to call dibs on the innards as a child and it was usually the heart. bam!

]]> By: Neal (Burning Pasta) http://gastronomyblog.com/2010/03/12/chicken-liver-pate/#comment-5883 Neal (Burning Pasta) Sat, 13 Mar 2010 19:18:07 +0000 http://gastronomyblog.com/?p=9155#comment-5883 Mmmm! Sounds delicious, and beautiful presentation, too. Just about the perfect season for it -- nothing better than a spring picnic with a little tin of homemade paté along for the ride! Mmmm! Sounds delicious, and beautiful presentation, too. Just about the perfect season for it — nothing better than a spring picnic with a little tin of homemade paté along for the ride!

]]> By: ravenouscouple http://gastronomyblog.com/2010/03/12/chicken-liver-pate/#comment-5882 ravenouscouple Sat, 13 Mar 2010 18:43:16 +0000 http://gastronomyblog.com/?p=9155#comment-5882 massaging the livers..how fun! this looks fantastic! kim just yelled at me for forgetting to get chicken gizzards--she loves it in her pho ga. massaging the livers..how fun! this looks fantastic! kim just yelled at me for forgetting to get chicken gizzards–she loves it in her pho ga.

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