Comments on: Four Spice Liver Pate w/ Vietnamese cinnamon + winner(s)!

By: Ravenous Couple

Ravenous Couple — Thu, 27 Aug 2009 23:14:43 +0000

Thanks for the great recipe. We tried this substituting caul for bacon and used it for our banh mi. It was rich and flavorful!

By: Bren

Bren — Sun, 23 Nov 2008 22:47:10 +0000

i recently went to food and wine Holiday show where one of the vendors gave me a huge pack of fois gras. it was the best i’ve had since I was last in France. i love love love pate, fois gras and anything in that form. it’s so grown and only for the sexy to enjoy! great pics and congrats to the winners.

hope u guys are more than well. sure do miss ya!

By: Jude

Jude — Sat, 15 Nov 2008 19:50:09 +0000

Lucky guys. I want me some Viet cinnamon. Gotta learn how to make pates. That last photo… Yum.

By: mallory elise

mallory elise — Sat, 15 Nov 2008 06:03:12 +0000

ahk! the photos of the sticks are incredible, they look like white madrona bark, oh so pretty.

By: julie

julie — Sat, 15 Nov 2008 03:29:14 +0000

Too delicious for words! And that caul fat is so cool looking. This is yet another sign that I need a meat grinder.

By: Laurie

Laurie — Fri, 14 Nov 2008 17:23:44 +0000

Your blog is gorgeous! The couple that cooks together, stays together…

By: alexandra's kitchen

alexandra's kitchen — Fri, 14 Nov 2008 16:38:45 +0000

this is making me crave banh mi. it looks so yummy.

By: Lori Lynn

Lori Lynn — Fri, 14 Nov 2008 16:01:25 +0000

Oh that combination of spices sounds wonderful. I wrote about LIVER on November 11th too. Love Liver. With okra and persimmons? Whoa, that is such a unique accompaniment, very creative!

By: Sheetal

Sheetal — Thu, 13 Nov 2008 22:48:46 +0000

Congratulations all you lucky winners! The pâté looks delicious, guys. Waiting for the next giveaway

By: lifeinrecipes

lifeinrecipes — Thu, 13 Nov 2008 12:42:53 +0000

Interesting that you recommend using all chicken liver for a richer pate. I would have guessed pork is richer although I’ve never cooked with it. A great tip.

I use the ground Vietnamese cinnamon but have never seen the stick – cool ignition photo!