This may seem like an odd picture. Yet, under that plastic and inside a large stock pot is a wonderful little half ham that we are brining. It's been in there for a few days and should be ready this Friday. To fill you all in, our previous attempts at making hams have been checkered at best (TOM!). We're hoping the adage "third time's a charm" holds true. Stay tuned...
In addition, in the next day or so Tom and I will be venturing into the realm of patès and terrines. We have a whole pork liver and another good chuck of pork shoulder. It will result in Patè Grandmère. Also I will soon be posting the actual recipes that we are using. I figured that would make the site a bit more useful rather than just a collection of my random musings.
Now why would you call it "grandma pate"? I have no idea what grandmas have to do with pork, liver, or anything else like that. Or maybe I`m just a culinary idiot.
Posted by: Garrett | March 05, 2008 at 11:43 PM
It's called "grandma pate" for the exact reason that you would expect; it's the type of pate that your little old French grandma would make. Recipes are often named after older members of the family because it references the nature that many recipes are passed down.
Posted by: Carl Moberg | March 06, 2008 at 10:14 AM