Re: pate/terrine

[Guest guest]

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>hey, I just bought a Le Creuset pate terrine pan on sale. , got a

> charcuterie recipe that might care to express itself in this form?

Wow! I wish I had one of those. Very cool. What sort of terrine

are you interested in? I made a lambs' brain terrine recently that

was awesome, but it doesn't keep well.

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[Guest guest]

> Wow! I wish I had one of those. Very cool. What sort of terrine

> are you interested in? I made a lambs' brain terrine recently that

> was awesome, but it doesn't keep well.

,

mine was forty bucks because it lacked a box, but there are three more

available for fifty. is that in your price range?

I also picked up a 16-qt., bright red, stockpot for $80. difficulty:

it has decals, seemingly irremovable, with the word " lobster "

bi-circumferentially (?) and drawings of same.

I wince everytime I look at it, the superlative dork-pot, but the

price was right.

tomorrow going to the flea market where I find amazing cookware and

I'm feeling lucky..

what type of terrine? something basic so I can get my chops down, if

you please.

B.

[Guest guest]

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>mine was forty bucks because it lacked a box, but there are three more

>available for fifty. is that in your price range?

Not really at the moment, especially since I have nowhere to put

anything. If you saw my kitchen you'd laugh, I'm sure. Actually,

you can ask to describe and then you can laugh.

>what type of terrine? something basic so I can get my chops down, if

>you please.

Liver only, then? I haven't made that many terrines myself, so I'm

kind of a noob, but I did just get a fascinating-looking terrine book

off Half.com.

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