tag:blogger.com,1999:blog-8821490813821289067.post8152143683789305095..comments2023-10-02T07:50:55.081-07:00Comments on kitchenplay: This Post is About Scrapple; Read at Your Own Riskkitchenplayhttp://www.blogger.com/profile/02237437531834275808noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-8821490813821289067.post-13489633099414830262009-03-24T08:24:00.000-07:002009-03-24T08:24:00.000-07:00No, that was E at foodaphilia, but I can pass it a...No, that was E at foodaphilia, but I can pass it along to her. Thanks!kitchenplayhttps://www.blogger.com/profile/02237437531834275808noreply@blogger.comtag:blogger.com,1999:blog-8821490813821289067.post-64621122029417139612009-03-23T11:22:00.000-07:002009-03-23T11:22:00.000-07:00Were you the person at the potluck who was writing...Were you the person at the potluck who was writing a dissertation on the sociology of the availability of healthy food? If so, have you seen <A HREF="http://www.yesmagazine.org/article.asp?ID=3330" REL="nofollow">this article</A>?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8821490813821289067.post-16167849718827799462009-03-20T13:19:00.000-07:002009-03-20T13:19:00.000-07:00It's awesome that you made this from scratch. Mos...It's awesome that you made this from scratch. Most people dismiss it without ever even trying it, much less making it at home. Culinary kudos! That said, I like Vrapple better -- make sure you get to taste it at Fair Food tomorrow!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8821490813821289067.post-36293545151419437072009-03-20T10:50:00.000-07:002009-03-20T10:50:00.000-07:00I seriously applaud you!! I would be entirely too ...I seriously applaud you!! I would be entirely too squeamish for this. <BR/><BR/>You should submit this to thekitchn.com for their so-called "Meat/Not Meat Month"!melaniehttps://www.blogger.com/profile/00623492289957497262noreply@blogger.comtag:blogger.com,1999:blog-8821490813821289067.post-56362110680423595402009-03-19T16:16:00.000-07:002009-03-19T16:16:00.000-07:00Well golly, silly me. Thanks for the correction.Well golly, silly me. Thanks for the correction.kitchenplayhttps://www.blogger.com/profile/02237437531834275808noreply@blogger.comtag:blogger.com,1999:blog-8821490813821289067.post-78974029051657899762009-03-19T16:14:00.000-07:002009-03-19T16:14:00.000-07:00I did, but it was made of pork liver and shoulder....I did, but it was made of pork liver and shoulder. I've worked with duck, goose, chicken, and quail livers, too, but they weren't fattened.Michael Greenberghttps://www.blogger.com/profile/17752327998242049897noreply@blogger.comtag:blogger.com,1999:blog-8821490813821289067.post-80097331624867419052009-03-19T15:29:00.000-07:002009-03-19T15:29:00.000-07:00Didn't you bring pate to Sarah's housewarming?Didn't you bring pate to Sarah's housewarming?kitchenplayhttps://www.blogger.com/profile/02237437531834275808noreply@blogger.comtag:blogger.com,1999:blog-8821490813821289067.post-59777546858933643732009-03-19T15:26:00.000-07:002009-03-19T15:26:00.000-07:00I've never done anything with foie gras (other...I've never done anything with foie gras (other than eat it!). If someone wanted to buy me some, though, I'm sure I could whip up some pate...<BR/><BR/>A different meat-master Mike—Mike Olson—made pate de foie gras at GP/TH, and it was delicious.Michael Greenberghttps://www.blogger.com/profile/17752327998242049897noreply@blogger.com