Guest guest Posted April 9, 2010 Report Share Posted April 9, 2010 Hello, Does anyone know how often the French eat liver pate? It is common knowledge to eat liver once a week but do the French think like this? It seems unlikely to me. Before the days of mindful eating people ate what they wanted, didn't they? People as in the French. thanks, Joan Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2010 Report Share Posted April 9, 2010 I did this because I love foie gras... Here is what Wikipedia has to say: Consumption Foie gras is a luxury dish. In France, it is mainly consumed on special occasions, such as Christmas or New Year's Eve réveillon dinners, though the recent increased availability of foie gras has made it a less exceptional dish. In some areas of France foie gras is eaten year-round. Duck foie gras is the slightly cheaper and, since a change of production methods in the 1950s, by far the most common kind, particularly in the US. The taste of duck foie gras is often referred to as musky with a subtle bitterness. Goose foie gras is noted for being less gamey and smoother, with a more delicate flavor. I crunched the production numbers on the same page: Country Tons/Yr Lbs/Person xUS Lbs/Person FR 18450 0.568 258 HR 1900 0.380 173 CA 200 0.012 6 US 340 0.002 1 The bottomline is that the French eat 258x more foie gras per person per year than in the US. They eat 6x more than the Canadians and even 1.5x more than the Hungarians. The Canadians (Quebec) eat 6x more than the US. I suspect that there are some in France that eat it daily or nearly so. Especially if they are producers and in France the industry employees 30,000 people. Here in Canada Au Pied de Cochon in Montreal claims to be the largest consumer of Foie Gras in Canada. Picard's cookbook is amazing if you want good foie gras recipes. Cheers, > > Hello, > > Does anyone know how often the French eat liver pate? It is common knowledge to eat liver once a week but do the French think like this? It seems unlikely to me. Before the days of mindful eating people ate what they wanted, didn't they? People as in the French. > > thanks, > > Joan > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 9, 2010 Report Share Posted April 9, 2010 > Does anyone know how often the French eat liver pate? And replied with some statistics about foie gras. Yes, the French definitely eat a lot of pâté de foie gras -- but also terrines, liver mousse, and pâté made with regular (as opposed to fatty) liver. I haven't been to France in maybe 15 years, but the last time I was in Quebec (2 summers ago), I ate some kind of pâté almost every day -- it was readily available (in supermarkets as well as special shops), inexpensive, and delicious (made with fresh, natural, local ingredients). (In contrast, at home I rarely eat it unless I make it myself -- at least several times a year.) IME, a French person never met a liver s/he didn't like. In general, the French have a much lower " oogie " factor about organ meats than Americans, and believe it or not, pâté can be nourishing peasant food. BTW the liver pâté recipe in Nourishing Traditions is really a mousse, super easy to make in a food processor. And it makes a lovely spread for crackers, toast, or sandwiches. Pam Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2010 Report Share Posted April 22, 2010 This list goes to my spam mail so I don't check in as often. thanks for your replies. Do you think it is harmful to eat liver pate everyday? Most people say to eat liver once a week but I can't see more traditional people being so calculating. Joan > > > Does anyone know how often the French eat liver pate? > > And replied with some statistics about foie gras. > > Yes, the French definitely eat a lot of pâté de foie gras -- but also terrines, liver mousse, and pâté made with regular (as opposed to fatty) liver. I haven't been to France in maybe 15 years, but the last time I was in Quebec (2 summers ago), I ate some kind of pâté almost every day -- it was readily available (in supermarkets as well as special shops), inexpensive, and delicious (made with fresh, natural, local ingredients). > > (In contrast, at home I rarely eat it unless I make it myself -- at least several times a year.) > > IME, a French person never met a liver s/he didn't like. In general, the French have a much lower " oogie " factor about organ meats than Americans, and believe it or not, pâté can be nourishing peasant food. BTW the liver pâté recipe in Nourishing Traditions is really a mousse, super easy to make in a food processor. And it makes a lovely spread for crackers, toast, or sandwiches. > > Pam > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2010 Report Share Posted April 22, 2010 I eat liver almost every day and I have a friend who eats raw liver for breakfast every morning. > > > > --- In , " coloredoctave " <joanlulich@> wrote: > > > > > Does anyone know how often the French eat liver pate? > > > > And replied with some statistics about foie gras. > > > > Yes, the French definitely eat a lot of pâté de foie gras -- but also terrines, liver mousse, and pâté made with regular (as opposed to fatty) liver. I haven't been to France in maybe 15 years, but the last time I was in Quebec (2 summers ago), I ate some kind of pâté almost every day -- it was readily available (in supermarkets as well as special shops), inexpensive, and delicious (made with fresh, natural, local ingredients). > > > > (In contrast, at home I rarely eat it unless I make it myself -- at least several times a year.) > > > > IME, a French person never met a liver s/he didn't like. In general, the French have a much lower " oogie " factor about organ meats than Americans, and believe it or not, pâté can be nourishing peasant food. BTW the liver pâté recipe in Nourishing Traditions is really a mousse, super easy to make in a food processor. And it makes a lovely spread for crackers, toast, or sandwiches. > > > > Pam > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 22, 2010 Report Share Posted April 22, 2010 I think it really depends on a couple of factors. What is your current vitamin A status? Who much are we talking about eating every day. What species does it come from, etc. The chance of getting too much vitamin A is pretty low unless you are eating a great deal. I believe there lots of French that eat it everyday, but I don't have numbers. I do know that the French produce 258 times more per capita, so they must eat an awful lot of it. Cheers, > > > > --- In , " coloredoctave " <joanlulich@> wrote: > > > > > Does anyone know how often the French eat liver pate? > > > > And replied with some statistics about foie gras. > > > > Yes, the French definitely eat a lot of pâté de foie gras -- but also terrines, liver mousse, and pâté made with regular (as opposed to fatty) liver. I haven't been to France in maybe 15 years, but the last time I was in Quebec (2 summers ago), I ate some kind of pâté almost every day -- it was readily available (in supermarkets as well as special shops), inexpensive, and delicious (made with fresh, natural, local ingredients). > > > > (In contrast, at home I rarely eat it unless I make it myself -- at least several times a year.) > > > > IME, a French person never met a liver s/he didn't like. In general, the French have a much lower " oogie " factor about organ meats than Americans, and believe it or not, pâté can be nourishing peasant food. BTW the liver pâté recipe in Nourishing Traditions is really a mousse, super easy to make in a food processor. And it makes a lovely spread for crackers, toast, or sandwiches. > > > > Pam > > > Quote Link to comment Share on other sites More sharing options...
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