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It's a pity it's such a poncy word because it's really a very delicious product.
Currently I'm enjoying a nice Ardennes pate which I've taken the liberty of enhancing with a touch of ground black pepper. Magnificent.
I think Ardennes is in France or Belgium or somewhere like that - either way if they're eating this stuff all the time they must be one satisfied group of foreign motherfcukers. Respect.
It's easy to deride the French for being garlic-eating surrender monkeys but they're the kiddies when it comes to proper rich food. Duck rillettes on toast my current favourite.
What are you spreading it on , just out of curiosity.?
Look I'm not proud of this and I'd ask you to not blow up, but I spread it on 5 ryvita crackers. I thought it would be sort of healthy and have the added bonus of foregrounding the pate, which it did sort of.
Look I'm not proud of this and I'd ask you to not blow up, but I spread it on 5 ryvita crackers. I thought it would be sort of healthy and have the added bonus of foregrounding the pate, which it did sort of.
[Post edited 12 May 2018 17:27]
If they're the Multi-Grain Wholegrain Rye Crispbreads, carry on otherwise you're a fat fùck.
Eating pate is dangerous you run the risk of waking up one morning to discover that you've grown a silly moustache and you've suddenly started talking in a daft and overacted French accent.
It affected my mate Norman quite badly and he was last seen cycling through The Hautes Cotes on one of those French onion bicycles.
My Father had a profound influence on me, he was a lunatic.
Look I'm not proud of this and I'd ask you to not blow up, but I spread it on 5 ryvita crackers. I thought it would be sort of healthy and have the added bonus of foregrounding the pate, which it did sort of.
[Post edited 12 May 2018 17:27]
The surface of a Ryvita does make for good grounding of pate , a sturdy base for sure. However, my preferred accompaniment is simply a Jacobs cracker or some nice crusty bread like a Bloomer . Toasting the bread is a particular treat.
Grew up with Pate in the house(mother had notions donchaknow), really quite enjoyed it., Brussels / Ardennes or salmon, presume you're talking about the spreadable variety, that's the usual preference in Britain? Rarely eat it it nowadays.
My pâté has to be coarse as a fücking whore from Glasgow. And on a good brown seeded br we that’s been toasted. And to top it off a nice glass of Tawny. That’ll do me.
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