Talk:Pâté

message: Ok, I can spread pâté but it is not technically a spread and there are meat spreads that are not pâté. Whats the differance?--Matt D (talk) 09:07, 28 June 2008 (UTC)
thread_title:  Pâté vs. spread 

message: Many of the Påtés pictured in the article are heavier meat Påtés and don't have as much liver. They are not spreadable. The Påté de Canard I make has NO liver whatsoever. Duck breast marinated in cointreau for 3 days and them mixed with spices, eggs, cognac and bacon. Does not feel or taste like puke.  — Preceding unsigned comment added by Bacchusprod (talk • contribs) 02:36, 27 September 2011 (UTC)
thread_title: Pâté notes

message: Liver paté seems to be describing almost exactly the same thing as Pâté, but from a purely Danish perspective. Why not just merge them? Stevage 11:03, 29 August 2006 (UTC)
replies: text: Disagree: Rather, the Liver paté article should be renamed to reflect what it has always been about, i.e. Leverpostej, the unique Danish product (yes, a type of paté), but unique in texture, taste and production, and certainly worth having an article space all of its own (considering its prominence in Danish cuisine).  It is generally not known outside of Denmark, and cannot easily be compared to the other pâtés listed in that article.  Why it wasn't named correctly in the first place is the question.  Information not pertaining to Liverpostej should be moved to the Pâté article, and the Pâté article should reference over to the renamed article.  Withough any disagreements I will rename the article, and make the necessary changes.  This should solve the overlapping information problem.  SFDan 17:37, 21 September 2006 (UTC)
replies: text:  That's completely ridiculous. Pork liver paté is not unique to Denmark or Danish cuisine by any discernable criteria, and the mere fact that you really, really like it doesn't mean it's notable as a Danish food. Are you also going to have an "Øl" article in the English Wikipedia, just because according to your subjective opinion, nothing produced outside Denmark tastes like a nice glass of Tuborg? Also, do you have a source for the "according to Danish popular opinion, it is the most popular cold cut" line, or are you just such a passionate leverpostej evangelist that you hold this to be self-evident? Unigolyn 08:44, 12 March 2007 (UTC)

text: I have now made the move referenced above, and transferred appropriate text into this article.  --SFDan 18:46, 25 September 2006 (UTC)
thread_title: Merge discussion

message: The practice of force feeding geese is only briefly mentioned in the article.  Animal rights issues concerning the development of pate are a relevant topic to be discussed.209.129.49.65 03:41, 22 November 2006 (UTC)
replies: text: This article is about pâté in general, which doesn't necessarily contain either goose or liver.  The linked article on foie gras contains the discussion you're looking for.  Carre 18:59, 26 November 2006 (UTC)
thread_title:  Animal Rights/Animal Cruelty 

message: Can someone add the IPA to the article? 128.12.110.127 22:27, 21 March 2007 (UTC)
replies: text: Done -- Picapica (talk) 17:22, 30 October 2018 (UTC)
thread_title:  Pronunciation 

message: Main Entry: pate  
Pronunciation: \ˈpāt\ 
Function: noun 
Etymology: Middle English 
Date: 14th century 
1: head
2: the crown of the head
3chiefly disparaging : brain
— pat·ed  \ˈpā-təd\ adjective  —Preceding unsigned comment added by 70.254.224.90 (talk) 15:44, 25 October 2007 (UTC)
replies: text: And...? What has this got to do with the word "pâté"? -- Picapica (talk) 17:10, 30 October 2018 (UTC)
thread_title:  meaning of pate   

message: according to research by the American Association of Wine Economists, only 17% of people can distinguish between Pate and Dog Food: http://www.wine-economics.org/workingpapers/AAWE_WP36.pdf 141.218.15.133 (talk) 17:31, 12 May 2009 (UTC)
thread_title:  Pâté and Dog Food 

message: I disagree with the opening sentence, which currently defines pâté as:
:> a paste, pie or loaf consisting of a forcemeat that at least contains liver <
As these dictionary definitions indicate –
:> A finely-ground paste of meat, fish or vegetables (Wiktionary)
:> A rich, savoury paste made from finely minced or mashed ingredients, typically seasoned meat or fish: e.g. salmon pâté (Oxford)
:> A soft mixture of meat, fish, or vegetables with various flavourings, eaten cold (Collins)
:> A thick, smooth, soft mixture made from meat, fish, or vegetables: e.g. liver/salmon/vegetarian pâté (Cambridge Learner's)
– pâté is a type of paste, but not a pie or a loaf; does not consist of a forcemeat (it doesn't necessarily contain any kind of meat); and certainly doesn't have to "at least contain liver" (otherwise why would we have "liver pâté" as a term? – and the likes of onions, spinach, and peppers have no livers!).
I'll be proposing a new opening sentence shortly, but for the moment would be interested to read any comments concerning the points made above. -- Picapica (talk) 18:01, 30 October 2018 (UTC)
thread_title:  Definition 

message: In the paragraph about former Yugoslav countries, pašteta really has been a common meat-based spread, produced in factories for decades (at least since WWII). I think it belongs to the entry on "potted meat product". It is very finely minced and highly spreadable (it cannot be cut into proper cubes as it smears when you press it with the knife). It seems that most types of pate shown on this page are thicker products that are made at home or at a restaurant. Pašteta may be bought in any supermarket, it is an easy-to-eat sandwich spread. 178.148.80.211 (talk) 14:29, 13 March 2023 (UTC)
thread_title:  Pašteta