100 Words, animals, Food, pets

Pate

52 Comments

YA picked up some free samples of kitty pate at Costco last week.  Nimue doesn’t like chunks in her wet food at al – she is a pate gal all the way.

I pulled one off the shelf this morning and was startled to see the flavor listed as “Mouse Pate with Chicken”.  Then I looked more closely.  “Mousse”.  Then I laughed out loud.  Not sure why I was put off by mouse pate – not like Nimue is unfamiliar with that delicacy!

Any unusual “delicacies” that you’ve tried?

52 thoughts on “Pate”

    4. i loved them
      had a friend who had a french wife who learned to catch wild snails and fatten them up on delacacies that made them delicious
      like grass fed beef and they were the size of radishes

      Liked by 3 people

      Reply

  3. Yet another food item we have to order online is Lyle’s Golden Syrup. Husband won’t have corn syrup in the house. Lyle’s is cane syrup. It is made in the UK. I suppose you could consider it a delicacy.

    Liked by 1 person

    Reply

    1. I just checked the cupboard, and I DO still have a can of Lyle’s in the cupboard, recommended in Laurie Colwin’s Home Cooking books… and bought before we moved here 7 years ago! It is no longer golden, and may have to be replaced with a fresh one if I can find it.

      Liked by 2 people

      Reply

    1. Steak tartare is one of my favorite dishes; I love it. I will say this, though, you have to trust your meat source. I always order it a day ahead of when I need it from our local butcher shop. It has to be the first thing they run through their meat grinder in the morning. It’s a rare treat at our house.

      Liked by 2 people

      Reply

    2. I know pickled pig trotters are good. So is sylte or head cheese. Pig trotters with caramelized cabbage was one of my dad’s specialties. It’s a dish you eat only during the winter. Whenever he’d make it he’d announce that we were having used footwear for dinner.

      Liked by 2 people

      Reply

        1. I love oxtail soup, beef tongue, as well as both beef and pig heart are really good if prepared right. What was your mom’s ancestry, Clyde? These are, or perhaps it would be more accurate to say were, old Danish foods. From what I understand, hardly anyone cooks them anymore.

          Liked by 2 people

    3. That anonymous was me, working from my phone. The pickled moose heart was an item in a feed up in Ely, when a bunch of friends of our friends were cleaning out their freezers in anticipation of hunting season. Other food items included smoked beaver, barbecued muskrat (I wouldn’t recommend it) and various smoked fish.

      Liked by 2 people

      Reply

  6. As a picky eater I rarely, if ever, try “scary” food and most delicacies are scary in my opinion. Oysters on the half shell are #1 scary. On a trip to Scotland last May we attended a ceilidh (pronounced kaylee for those who aren’t familiar with this meal/music show). Our appetizer was a Crispy Haggis Bonbon. Now I know what haggis is made of and would never eat the real thing. The bonbon was the size of a small meatball with a crispy outer shell. The “meat” inside was heavily spiced and actually not bad.

    FYI: Haggis is minced sheep’s heart, lung, liver, suet, onion, and spices boiled inside a sheep stomach or intestine.

    Another definite no-no would be Iceland’s fermented shark. Ick!

    Liked by 3 people

    Reply

    1. I had haggis when we were in Scotland. Also raw scallop on the half shell, offered to me by the proprietor of the pub as a special treat. I think he was toying with me, at least a little. I didn’t have any trouble with the scallop but the large dollop of orange roe alongside it was more of a challenge.

      Liked by 2 people

      Reply

      1. My young friend of mine went to Scotland this past summer, and when she came home, she said haggis wasn’t as bad as she was expecting it to be

        Liked by 1 person

        Reply

  7. Rise and Shine, Baboons,

    I actually read that as Mouse Pete, and thought whaaaat? Until I looked more closely. My sister was and is mildly dyslexic. She used to have some funny food labels, such as “Cluttered Buttermilk” instead of Cultured Buttermilk.

    Nothing is more unique than Vietnamese Fish sauce. This is not a recent discovery, but interesting never-the-less, and now a part of our cuisine, including the nourishing and healing soup, Pho. When I worked in refugee re-settlement in the early 80’s Vietnamese refugees were entering Minnesota, bringing with them the fish sauce (Nuoc Mam). Our Vietnamese interpreter, Mr Cu Ha, who was a Col. in the Vietnamese army, explained the fermentation process that went into making Nuoc mam. When I would spy Asian refugees fishing in the regional lakes I would understand what they would do with the mountains of tiny fish they had with them. They ferment the little fish in a pile in the sun on a screen. The fish sauce is comprised of the drippings from this process that fall into a pan placed below. Then it is heavily salted with water added and bottled into Fish Sauce. It is a great flavor filled with umami, but you do not want to think too hard about what you are eating.

    Liked by 3 people

    Reply

  9. Some years ago I told you all about a man who would buy half a cow or pig every six months. Such items as the heart, liver, and pig trotters he wouldn’t use and gave them away via Freecycle. I was the first to respond, so he gave them to me. I was impressed when his subsequent order came in that he emailed me and asked if I was still interested in these items. When I asked him how he remembered my name he responded: “I have you filed under weird meat lady.”

    Liked by 5 people

    Reply

    3. Growing up, we would have lutefisk every Christmas Eve, along with other foods. I was always encouraged to have at least a little. After dinner there was a discussion as to whether the lutefisk had been especially good or whether it had been overcooked and ruined. I could never tell the difference.

      Liked by 4 people

      Reply

      1. Snort! I’ve only had lutefisk a couple of times. I didn’t find it objectionable with plenty of butter or a good white sauce, but I didn’t care for the way it made my kitchen smell while it was cooking. It’s not something I’d order at a restaurant.

        How do people feel about sushi? I didn’t think I would care for it, but as it turns out, I love it. Unfortunately Hans is not a fish eater (except for canned tuna!), so can never enjoy a leisurely sushi feast with him.

        Liked by 3 people

        Reply

        2. I like it and have eaten it since the ‘70s but the flavor is so mild I often opt for something more flavorful. Living in the middle of the country I don’t expect we often get the freshest fish.

          Liked by 3 people

        3. Veggie sushi…yum. Once in Cancun the client wanted to go to the sushi restaurant in the hotel. I went along, assuming that I was going to have just rice for dinner. When the waiter found out I was vegetarian, he told the chef who made me a whole board of vegetarian sushi. It was scrumptious!!

          Liked by 2 people

  11. On Saturday of last week I had ordered a Laotian soup called Khao Poon or Kapoon from a local caterer. It’s a flavorful and spicy broth based soup with rice vermicelli, lots of different Asian veggies, chicken feet and quail eggs. I made sure there were no chicken feet in Hans’s portion.

    Liked by 4 people

    Reply

  12. I saw “Mouse Pate” in the photo too.

    I guess I’m not that adventurous. My friends all think I am but I’m pretty average. My dad used to eat pickled pigs feet. Just the appearance of those trotters in a jar could make my stomach turn. Yuck. Sorry, PJ.

    My mom used to make us beef tongue sandwiches on Wonder bread with ketchup. So gross. She also tried to hide liver in various recipes and she actually thought we wouldn’t notice. No wonder I avoid red meat now.

    I have eaten fried bullheads. I had to – I lived in the Bullhead Capitol of the World. They really weren’t bad. I wouldn’t go out of my way to find them but they weren’t bad.

    I did really like calamari. I had it at a restaurant once and someone ordered a plate of it as an appetizer. I could have eaten the whole plate. I had it some years later and found it too chewy, like the snails. If I have to chew something that much, it really starts to gross me out.

    When my brother shoots a deer, he has some venison sausage made. I do like that although it’s another thing I wouldn’t go out of my way for.

    Most pates are unappealing to me.

    Liked by 3 people

    Reply

  13. One of my aunts grew up on a dairy farm and got Brucellosis from the unpasteurized milk they drank. Her left arm was partially paralyzed as a result. Seeing that made me really wary of raw meat and raw shellfish like oysters

    Liked by 3 people

    Reply

  14. Yesterday my former dil’s company was raided by some famous corporate raider. Right when it was not clear if my son did have the job he has bounced in and out of over a corporate contract not getting done and then his contract not getting done. But she is saved for the moment and he is fully signed. I go up to NW Abbot on about my 79th birthday to the cancer detection clinic. For four appointments in one day.
    Clyde

    Liked by 4 people

    Reply

  16. I understand chicken liver mousse toast is trendy in upscale restaurants now. Many years ago I used to frequent a supper club with a 50’s-60’s vibe that served a liver pâté with a basket of crackers and little oval slices of toasted baguette. I’m not sure if it was chicken liver, or maybe goose liver, but it was wonderful. I may have to look for chicken liver mousse toast to see if someone makes something similar today.

    Liked by 4 people

    Reply

  17. i smile when i remember a friend who had a dinner party and one of his guests commented on how good the pate was. my friend wondered what pate he was talking about. it turned out he had wandered into the kitchen and tried a bit of the dog food left on a plate in the kitchen counter

    Liked by 3 people

    Reply

Leave a reply to reneeinnd Cancel reply