Terrine

Terry Pulliam Burd said:

Just *try* to find a 5 1/2 C. covered pate terrine under
$100. And, AFAICS, the *only* one made on the planet is by
Le Creuset. I *hate* Le Creuset. It's heavy, it chips and
it's ugly, IMHO. Don't think much of its heat
conductivity, either. But, I'm going to buy one b/c how
else am I going to make the *perfect* pate? And, yes, I am
"married" to the idea of a traditionally shaped pate, so I
guess I'll be paying for it :-(

You bought yourself the best, most versatile terrine
available. Your satisfaction with it will be in direct
proportion to the amount you actually use it.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

Quoted message said:

Terry Pulliam

Just *try* to find a 5 1/2 C. covered pate terrine under
$100. And, AFAICS, the *only* one made on the planet is by
Le Creuset.

Le Crueset's terrine is 1 1/2 quarts (*6* cups).

creativecookware.compate terrines.htmOpen ↗

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"Terry Pulliam Burd" <[email hidden]> wrote in message
"]news:[email hidden]...
: Just *try* to find a 5 1/2 C. covered pate terrine
: under $100.
And,
: AFAICS, the *only* one made on the planet is by Le
: Creuset. I
*hate*
: Le Creuset. It's heavy, it chips and it's ugly,
: IMHO. Don't
think much
: of its heat conductivity, either. But, I'm going to
: buy one b/c
how
: else am I going to make the *perfect* pate? And, yes, I am
"married"
: to the idea of a traditionally shaped pate, so I
: guess I'll be
paying
: for it :-(
:
: <rant off>
:
: Terry "Squeaks" Pulliam Burd
=========

Hey Terry,

Have you checked with King Arthur, Cooking.com, Sur La
Table, and/or Williams Sonoma (I usually spell that
one wrong!)? I don't have one either. Too cost
prohibitive for me.

--
Cyndi <Remove a "b" to reply

Terry Pulliam Burd said:

Just *try* to find a 5 1/2 C. covered pate terrine under
$100. And, AFAICS, the *only* one made on the planet is by
Le Creuset. I *hate* Le Creuset. It's heavy, it chips and
it's ugly, IMHO. Don't think much of its heat conductivity,
either. But, I'm going to buy one b/c how else am I going
to make the *perfect* pate? And, yes, I am "married" to the
idea of a traditionally shaped pate, so I guess I'll be
paying for it :-(

<rant off>

I just use a perfectly rectangular (no slanted sides) teflon
loaf pan with slightly rounded corners.

Perfect for scrapple ;-)

-sw

Reg said:

You bought yourself the best, most versatile terrine
available. Your satisfaction with it will be in direct
proportion to the amount you actually use it.

I can't tell if you're being sarcastic or not.

As soon as I saw the subject of the thread I figured you'd
have a follow-up in here, so I guess you're being serious.

:-)

-sw

Steve Wertz said:

Reg said:

You bought yourself the best, most versatile terrine
available. Your satisfaction with it will be in direct
proportion to the amount you actually use it.

I can't tell if you're being sarcastic or not.

As soon as I saw the subject of the thread I figured you'd
have a follow-up in here, so I guess you're being serious.

:-)

-sw

I have to agree, I was rather terse.

No question, it's the best out there if you make a lot of
terrines, especially delicate ones like seafood terrines.
Once you make a press plate for it you can do just about
anything with it.

If one were to give it minimal use (like for a one time
event), or if you weren't using it in a waterbath, I can
easliy see being unhappy with the price tag. If you're just
using it as a mold it's a waste of money.

--
Reg email: RegForte (at) (that free MS email service) (dot)
com

Terry Pulliam Burd said:

Just *try* to find a 5 1/2 C. covered pate terrine under
$100. And, AFAICS, the *only* one made on the planet is by
Le Creuset. I *hate* Le Creuset. It's heavy, it chips and
it's ugly, IMHO. Don't think much of its heat
conductivity, either. But, I'm going to buy one b/c how
else am I going to make the *perfect* pate?

yep it is heavy .. great heat conductivity..yep it can
chip.. go to an outlet store..you can get most of it 30 to
50 % off.. and about UGLY..hmmm..is a burned up skillet
pretty? and your pate will most likely not be perfect or
pretty either. (:

On Thu, 27 May 2004 03:21:43 GMT, "Rick & Cyndi"
<[email hidden]> arranged random neurons, so they looked
like this:

Quoted message said:

Hey Terry,

Have you checked with King Arthur, Cooking.com, Sur La
Table, and/or Williams Sonoma (I usually spell that
one wrong!)? I don't have one either. Too cost
prohibitive for me.

I bought a Le Creuset terrine at Sur la Table today. This
had better be one damned good veal and pork pate (also am
eyeballin' a seafood terrine recipe as a counterpoint).

Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

To reply, remove replace "spaminator" with "cox"

Reg <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Steve Wertz said:

On Thu, 27 May 2004 02:27:09 GMT, Reg <[email hidden]>

Quoted message said:

You bought yourself the best, most versatile terrine
available. Your satisfaction with it will be in direct
proportion to the amount you actually use it.

I can't tell if you're being sarcastic or not.

As soon as I saw the subject of the thread I figured
you'd have a follow-up in here, so I guess you're being
serious.

:-)

-sw

I have to agree, I was rather terse.

No question, it's the best out there if you make a lot of
terrines, especially delicate ones like seafood terrines.
Once you make a press plate for it you can do just about
anything with it.

If one were to give it minimal use (like for a one time
event), or if you weren't using it in a waterbath, I can
easliy see being unhappy with the price tag. If you're
just using it as a mold it's a waste of money.

Sorry, I couldn't post directly under the OP, technical
difficulties I guess, but here's a recipe for you;

from allrecipes.com Tuna Mousse Terrine with Olives
Submitted by: Sergio Romo-Fonseca

"Tasty and beautiful, this mousse-like textured terrine is
impressively studded with pimento-stuffed olives. It's
great for entertaining and looks far more difficult than it
really is. Serve it on greens along with crackers or slices
of Melba toast." Yields 1 3-cup terrine mold.

15 pimento-stuffed green olives 1 (.25 ounce) package
unflavored gelatin
2 (12.5 ounce) cans water-packed tuna, drained 1 cup
mayonnaise
3/2 cup ketchup
4/4 teaspoon paprika 1 pinch white pepper 1 tablespoon
white sugar

1 Slicing crosswise, cut each stuffed olive into 3 or 4
slices. Spray a small 3-cup terrine, or decorative mold with
a flat bottom, with non-stick spray. Carefully cover the
bottom of the terrine with the sliced olives, making sure
that the pimentos stay in the center of the olives.

2 In a small saucepan over low heat, heat 1/2 cup of water.
Stir in the gelatin until it completely dissolves, stirring
constantly so that the gelatin does not burn.

3 Place the tuna, mayonnaise, ketchup, paprika, white pepper
and sugar in an electric blender. Process until smooth. Add
the gelatin into the mixture and process again until it
becomes a uniform paste. Carefully spoon the tuna mixture
into the terrine over the olives until the dish is full to
the rim. Refrigerate for at least 2 hours. When ready,
remove the tuna mousse from the mold and serve.

Allrecipes.com has more of them, just do a search for
terrines.

Suzan

Reg said:

Steve Wertz said:

Reg said:

You bought yourself the best, most versatile terrine
available. Your satisfaction with it will be in direct
proportion to the amount you actually use it.

I can't tell if you're being sarcastic or not.

As soon as I saw the subject of the thread I figured
you'd have a follow-up in here, so I guess you're being
serious.

Quoted message said:

I have to agree, I was rather terse.

It wasn't so much that, but how often does the average
cook/chef makes pate? That's what I thought sounded weird.
You have a distorted notion of how often we'all make real
french pate :-)

-sw (Long Live Liverwurst!)

Steve Wertz said:

It wasn't so much that, but how often does the average
cook/chef makes pate? That's what I thought sounded weird.
You have a distorted notion of how often we'all make real
french pate :-)

True enough. Love that pate.

What I like about the Le Creuset terrine is that it's
versatile, you can do much more than pate. I especially like
to do creme caramel with it. Surrounded by cream filled
profiteroles it makes for quite a nice presentation.

If I were stuck on a desert island, and I could have only
one terrine...

--
Reg email: RegForte (at) (that free MS email service) (dot)
com