Comments on: Pheasant, Pork Belly & Foie Gras Terrine + Artisan Bread in 5 minutes

By: Jenny

Jenny — Thu, 18 Mar 2010 03:31:47 +0000

I made this and it tasted delicious, I actually ground the meat myself with a hand crank (wow – harder than it sounds and kind of gross too

Mine ended up with a lot of fat on the sides, and not as pretty as yours but delicious none the less.

Thanks for posting!

By: Ulla

Ulla — Thu, 09 Apr 2009 15:07:05 +0000

I love pate! That looks so wonderful, we usually do it danish-style but the french I think do it better:)

By: White on Rice Couple

White on Rice Couple — Sun, 22 Mar 2009 01:34:00 +0000

The terrine sounds awesome! We love the Artisan Bread book too. Another one of those things, the less you f%#$ with it, the better it is. Thanks for sharing the great terrine recipe. Todd

By: Big Boys Oven

Big Boys Oven — Sat, 21 Mar 2009 01:07:00 +0000

cool I wanted to make terrine for ages . .. this postt of yours defintely motivates me! better get my butt moving lol!

By: Clumbsy Cookie

Clumbsy Cookie — Fri, 20 Mar 2009 17:21:00 +0000

Do you have a picture of you after jumping into the flour bin?

By: we are never full

we are never full — Fri, 20 Mar 2009 01:03:00 +0000

dude… if i was married to you and you made me your food all the time you’d be married to a heffer. b/c i wouldn’t stop eating at a nice, dainty bite. i’d set my alarm and sneak down in the middle of the night w/ a large soup spoon and finish that thing off.

and you know how much “pork love” we have. this looks amazing.

By: The Short (dis)Order Cook

The Short (dis)Order Cook — Thu, 19 Mar 2009 21:27:00 +0000

My arteries are clogging just looking at that post.

No licking my fingers after handling pork fat? That’s just cruel.

By: Mike of Mike's Table

Mike of Mike's Table — Thu, 19 Mar 2009 20:45:00 +0000

Your cooking is getting richer and awesomer these days. That sounds incredible

By: Sweet Charity

Sweet Charity — Thu, 19 Mar 2009 19:14:00 +0000

oh god! This just reminds me of how much I love a good terrine. It’s been so long since I’ve dived into charcuterie, I’m going to have to hit some up on my way to work now.

By: TavoLini

TavoLini — Thu, 19 Mar 2009 14:29:00 +0000

Three minutes and 12 seconds?! I believe I need to try your coffee

Looks good all around, and I’m definitely intrigued by the bread.