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Sup qua/ck/ers, I gots me a jar of genyoowhine French goose livers. They aren't mashed up into a paste, though, they're sort of whole but in some fat, and kind of squished down so that the jar was full.
What the hell do I do with these things, anyway? I've tried them just plain (and on cheese crackers), and they're ok, but nothing special -- like a sort of extra-mild extra-soft chicken liver. I've seen it in restaurants and it was supposed to be utterly fantastic (had to be, to be worth $100 a plate); this stuff is just sort of ok.
Frankly, for the price, I could've gotten a bucket of chicken livers, cooked them, and strained out the chewy bits. What am I doing wrong?
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it's called terrine. Are you a veganfag or stupid?
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>>9109465
Neither. Are you an asshole or just playing one today?
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The livers come preserved in the fat. Take out a liver, wipe off the fat and use in whatever goose liver recipe you have. Try thinly sliced and marinated in brandy and herbs de provence.
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>>9110292
Thanks; I'll give that a shot. They definitely need *something*. Sushi Express sells a "foie gras sushi" that is pretty good; they must be adding something to the liver paste, though, since it's a lot stronger flavor.
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