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Has Achieved Nirvana |
Have not touched Braunschweiger in years. What is a good brand? Had some Smokehouse Almonds today. It was after lunch so I managed not to eat them all.
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Minor Deity |
Isn't that stuff good? I won’t let myself have it because it’s like eating a big hunk of cholesterol. Loved it as a kid even.
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Has Achieved Nirvana |
A slice of Oscar Mayer braunschweiger on bread with a little butter. That was the lunch that Mom packed for me most days when I was in grade school (no cafeteria option at my Catholic grade school). Now I eat the Trader Joe's Truffle Mousse Pate with butter on a ciabatta. I have Grandpa's low cholesterol.
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| Has Achieved Nirvana |
We called braunschweiger "pate" when I was a student.
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| Minor Deity |
It is pate. So is meatloaf.
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Has Achieved Nirvana |
Im a Farmer John man, myself. Especially good with canned mandarin orange slices like Mom used to serve. Also stands up well to horseradish.
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| Has Achieved Nirvana |
All depends on whether you're hanging out with Germans or Frenchpeoples.
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| Has Achieved Nirvana |
This seems like a candidate for a pinned thread.
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| Has Achieved Nirvana |
I propose a blind face off between Farmer John braunschweiger and Trader Joe’s foo foo pate. I might have to set it up myself.
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| Has Achieved Nirvana |
I was reading this thread to Mr wtg and he reminded me of the Christmas that his mom forgot to buy whatever liver pate she usually used in Beef Wellington. Or maybe she used to make chopped liver, don’t recall exactly. She decided to substitute Braunschweiger that was in the frig (no stores open on Christmas) It was creative, but ultimately a really bad decision. The braunschweiger just kinda melted.
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| Has Achieved Nirvana |
And from WTG "Frenchpeoples" This could be the start of something very profound. (but I have my doubts)
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| Serial origamist Has Achieved Nirvana  |
My mother used to make really good “chopped liver” which was more or less pate. Chicken livers, onion, and I don’t know what else. I may have her recipe around somewhere because it was her contribution to a community cookbook.
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| Has Achieved Nirvana |
Might want to have your cardiologist on speed dial. But it's so worth it. From the New Basics Cookbook by Julee Rosso and Sheila Lukins (the Silver Palate team) Berta's Chopped Liver 1 pound chicken livers 1/4 cup rendered chicken fat (aka schmaltz, the essential ingredient in this dish) 2 large onions, coarsely chopped 1 hard-cooked egg, coarsely shopped Salt and freshly ground black pepper, to taste 1. Clean the chicken livers well. Bring a medium size saucepan of water to a boil, and add the livers. Reduce the heat and simmer for 10 minutes. Drain and reserve. 2. Heat the chicken fat in a medium-size skillet. Add the onions and cook until wilted and lightly browned, 20 minutes. Remove from the heat. 3. Cut the chicken livers into small pieces and place them in a bowl. Add the onions and chicken fat, egg, and salt and pepper. Mix well. 4. Place the mixture in a food processor and pulse until it is almost smooth. Do not overprocess, as it should have a bit of texture. Transfer the mixture to a bowl and refrigerate, covered. (This can be made a day ahead.) Remove from the refrigerator 30 minutes before serving Makes 2 cups. Note: Chopped liver freezes well. Defrost it in the refrigerator one day before serving.
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| Minor Deity |
Like I said, a big hunk of cholesterol.
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| Has Achieved Nirvana |
Don't forget the saturated fat! (BTW, seems that dietary cholesterol isn't being viewed as the villain as much as it was in years past....)
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