The Best Pickles

 

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Currently making 4L of persimmon shochu, I added a little rock sugar to take the edge off the rice wine. I’m also slinging together 15kg of Pate Maison

 

Also I refuse to go another season with out some homemade pickles.

 

Grandma, this one is for you.

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Comments
6 Responses to “The Best Pickles”
  1. Kate says:

    Aw that is so sweet Nolan , i’m sure your grandma would’ve loved that .

    Just for my info Pate Maison would be chicken livers, pork butt, fat, peppercorns, whole truffles, brandy, pickled onions n
    gherkins … ?

    And thats why these lovely pickles 🙂

    And i’m also guessing 15 kgs would feed half the Japanese army ???

  2. chefledarney says:

    Ah yes the whole army and their uncle too! Essentially a Pate Maison is a “house” style terrine. This pretty much opens it up to utilize what ever is collecting in the kitchen. My pate included foie gras, whiskey soaked raisins, duck breast, back fat, sweet breads and truffles.

    My favorite form of pate is a country style which offers a corse looking texture and tips a hat to the rustic villages from where it originates.

  3. joey says:

    Back when I was a kid, when the only pickle I knew was those dill pickles in the supermarket, I never ate pickles. And then I discovered Japanese pickles and homemade pickles….and now I love them! Your’s look gorgeous! 🙂

    I am planning to make a country-style terrine, any tips? 🙂

  4. chefledarney says:

    Just quickly:

    1. Make sure you marinate your meat before grinding. This could either be in the form of a dry rub or with an alcohol such as brandy, cognac and whiskey

    2. Use a course grind for the pate base. It will provide a wonderful large texture on the pate.

    3. Use garnishes that complement each other. Ingredients such as raisins, back fat truffles and foe gras all add flavor texture to the end result.

    I’ll do a post on Pate since i am carving into my 15Kg for a buffet this evening.

    More to come!

  5. Kate says:

    Fancy Nolan ! Like everything else u prepare. i have to admit i’ve never made pate before just heard n read a lot abt it. I mean its fancy n all but c’mon fat / lard and gizzard/liver is something no one in my family will consume. So somethings no matter how nice they are we never end up making.

    Hehe so thats why we have restaurants … for stuff we dont make at home 🙂

  6. chefledarney says:

    Exactly. I would never make pate at home. Come to think of it this reminds me of a rule I have come to live by.

    If I find a dish, cuisine or food I love. I distance myself from it just a bit. I want to keep the sex appeal and maintain a lust for it each time I am fortunate enough to enjoy it. In my eyes, this is what CUISINE is all about.

    Wow what a great forum this post turned out to be.

    Thanks gang

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