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Watty's Awakening

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Comments

  • Watty - I'm clearly out of my depth talking about meat products, but following on from badmemory's point about the origin of the pate (and I have to say, I am apt to agree that HM would be probably more nutrient dense), but would 'second best' be from a butchers?  If they make such a thing? 

    Have I remembered right that you have a 'proper' butchers in your locale?  It sprung to mind, as in the wee speck of a market town today there was a 'proper' butchers shop, on the main street.  Maybe butchers make more money from marinating meat and making up BBQ skewers these days, than from dishes of pate, but it was just a thought.  

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  • badmemory
    badmemory Posts: 10,458 Forumite
    Ninth Anniversary 10,000 Posts Name Dropper
    I think my whole issue with pate is that really the liver needs to be rare to work - or according to my doctor of over 50 years ago anyway.  I am probably the odd one out here but I would rather take iron tablets & an occasional laxative than eat rare liver.
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