Forcemeat (derived from the French farcir, "to stuff") is auniform mixture of lean meat with fat made by grinding, sieving, or puréeing the ingredients. ... Meats commonly used include pork, fish (pike, trout, or salmon), seafood, game meats (venison, boar, or rabbit), poultry, ga...
‘’It was their local stew, the whole family cans it. It is a Protestant ethic that you must serve the people. There is a war and the soldiers needed help, so they provided it. If you are a real fighter, you’ll eat a can; if you are a cry-baby, you’ll ea...
Definitely the delicate texture of the terrine or paté will add variety to your charcuterie table and show your prowess as a charcuterie connoisseur. Pick something along the lines of a liverwurst, or a duck or rabbit terrine to spread over crackers. One of the most original ways to display ...
To any observer, it appears as though most of the things I do are strange, and the rest of the things I do are totally wrong. For example, the instant Monte noticed that other dog on our walk, he began growling. At the very same instant, he had liverwurst shoved into his face. Po...