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Thread: No more pate in California

  1. #11
    Senior Member wayne anderson's Avatar
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    Another "old fart" memory: "Helping" my grandma making soap during hog butchering on the home farm in eastern SoDak, mid-to-late 1940s.

  2. #12
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    Quote Originally Posted by LokiMeister View Post
    Gerri, you should change the name of your post. Foie gras is pate, pate isn't necessarily Foie gras.
    This isn't true . Foie Gras is the fattened liver of a duck or goose. This is typically (traditionally) produced by force feeding. It can be done with a less desirable end product in a more traditional feeding. The liver won't be comparable in size and arguably quality as well.

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