Had grand plans for today, but morning was eaten up by paperwork and organizing stuff, and I'm borderline exhausted from hours of hard labor in the sun yesterday. Did make duck liver pâté though.pic.twitter.com/bGRfEEjYV1
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3/ I like pâté, yes. It's rich, smooth, spreadable meat emulsion. Picture a high end Vienna sausage blended and spread on a cracker. Not super duper AMAZEBALLS, but, you know, yummy.https://twitter.com/micahodor/status/1285010650352308225?s=20 …
4/
It keeps for a week or so. Yes, scrumptious.
I take 2 lbs livers, soak in water for days to remove metallic tang, lightly cook in butter, with a minced onion.
Then puree with salt, pepper, 1 lb cream cheese, 1 tsp cognac, then chill.
https://twitter.com/yorrick09/status/1285009423124111361?s=20 …
5/ It is worth it to me, ethically, because I made a commitment to myself use as much of each animal that i slaughter, as possible. Also, pretty low effort. 15 minutes work.https://twitter.com/micahodor/status/1285010650352308225?s=20 …
I thought there was a separate manufacturing line.
unrelated, a conversation I had earlier: someone: what's the difference between a widebody and a normal jetliner? me: it's wider
This made me bark laugh. It’s like a peculiar set of internet jokes that are punchline, setup. And are only funny that way.
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