Talk:Liver pâté

message: A great deal of the article is unsubstantiated claims made about the popularity and exclusivity of the product in Denmark. This is not a Danish food by any stretch of the imagination, and this does not warrant its own article.(neither is "Rugbrød") Unigolyn (talk) 18:27, 28 June 2009 (UTC)
thread_title:  Terrible article 

message: "Leverpastej" is quite common in Sweden as well. Anything that says this is a typically Danish dish? —Gabbe 08:05, 28 September 2005 (UTC)
replies: text: It is a typically Danish dish.  Millions of Danes eating this daily say this is a typically Danish dish.  It may ALSO be a typically Swedish dish.  I am not a Swedish cuisine expert, so if you have some additional expertise in this area, you might consider expanding this article.  --SFDan 08:41, 28 September 2005 (UTC)
replies: text:  I added information about the pate that Russians and Ukrainian eat. -Iopq 06:32, 14 May 2006 (UTC)
replies: text:  I may be wrong, but this looks exactly like Brussels pate that we eat in copius amounts in the UK. - At least in our family anyway. Can someone confirm if this is the same thing? If so perhaps it should be mentioned in the article.217.33.127.162 (talk) 00:06, 12 January 2009 (UTC)
replies: text:  I have not tried English Brussels Pate but I doubt it is the same. In Denmark both pate and leverpostej can be found in shops and there is a marked difference between those. Traditionally Danish leverpostej is only made with liver of pork (sometimes with a bit of bacon added), while Belgian or French patés can be made of all kinds of meat, goose, duck, pork etc. As usual with traditional Danish cuisine it is not spiced at all, and may seem a bit plain compared to the paté. The method of baking must also different as the Danish version has a noticable dark (almost blackish) crust, that the patés doesnt have. --Saddhiyama (talk) 00:31, 12 January 2009 (UTC)
thread_title:  Danish? 

message: ::This is also a popular dish in Norway, especially for children. We call it leverpostei, the biggest producers are Stabburet and Gilde, I think. This article ought to be an article about liver paste in general, not leverpostej as if it was only used in Denmark. --Tannkremen 14:53, 2 November 2006 (UTC)
replies: text:  It sounds to me like you have some good ideas for developing the article.  Why don't you do the research necessary and the writing to go with it, and I am sure the article will improve in the direction you suggest.  I believe that the other Scandinavian or northern European variations are close enough to be able to find common ground in one article.  Have fun, and good luck.--SFDan 17:13, 2 November 2006 (UTC)
thread_title: Liver paste in other lands

message: Since the article has always been primarily about the Danish product, and there was not much information here about anything else, and because there had arisen a discussion of merging the article into the pâté article, and no argument against the renaming of this article, I went ahead and renamed the article to more correctly reflect the subject matter, and I transferred non-leverpostej information into the pâté article.  --SFDan 18:52, 25 September 2006 (UTC)
replies: text: Well, the article has to be changed in some way or another. Currently the article is named after the Danish name while the exact same product is just as wide spread in Norway and Sweden but with other names. Either this article is renamed into liver paste or the article is moved into the pâté article. /SwedishGreen 22:31, 27 February 2007 (UTC)
replies: text: I second that, this isn't a uniquely Danish food by any stretch of the imagination. Pork liver (and chicken, goose and beef liver) pate is eaten in practically every country in Northern, Central, and Eastern Europe. This article shouldn't exist except as a mention of the Danish name of this widely consumed food. We certainly don't need an article detailing how "it's spread on bread in Denmark", as if the rest of Europe uses it to brush their teeth. Incidentally, Rugbrød is another pointless article claiming dark rye bread baked in a loaf pan as some sort of Danish hallmark, when people eat the exact same bread in Scandinavia, the Baltics, and a large portion of Eastern Europe. Why don't we just have articles on Swedish "potatismos", Finnish "kaurapuuro" and French "verre de lait"? Unigolyn 08:28, 12 March 2007 (UTC)
replies: text: The Danish rugbrød is definetly not comparable to the dark rye bread in most other countries including the other Scandinavian countries. The only other close resemblance I know of is the German pumpernickel bread, and that still differs from rugbrød in many ways. And furthermore "leverpostej" is not the same as paté. Both types of food can be bought in Denmark and there is a world of difference. I do not know of the other versions Scandinavian "leverpostej", but if its origins mentioned in this article is true (invented by the Frenchman Beauvais in Copenhagen) then it is most likely types of food that has its origin in the Danish version. --Saddhiyama (talk) 15:31, 18 December 2008 (UTC)
thread_title: Name change

message: Uhm, I definately don't pronounce 'Leverpostej' 'leo-po-sty'. I think that's quite misleading, as the english pronunciation of 'Leverpostej' is pretty close to the way it's spelled. ElChrissos 14:49, 24 June 2007 (UTC)
thread_title:  (pronounced leo-po-sty) ??!?!? 

message: What a nasty joke to invite comparisons between the two.... I wonder why the foie gras article doesn't return the compliment.
chochem (talk) 15:14, 18 December 2008 (UTC)
replies: text: I have taken the liberty of removing it. Possibly a "See also"-link to paté could be added, but as it is already linked in the article text itself I find it pointless. --Saddhiyama (talk) 15:33, 18 December 2008 (UTC)
thread_title:  See also: Foie Gras 

message: As far as I know "Leverpostei" is not a Danish dish, I am Norwgeian and eat leverpostei each day. To me this article have no point, and the Danish part seem to be written by a 12 year old patriotic rant. Things like this annoys me and since leverpostei is clearly not a Danish dish as it is eaten by many many Swedes and Norwgeians, there should be a part for each country or no country.  —Preceding unsigned comment added by Molkte (talk • contribs) 20:41, 26 March 2010 (UTC)
thread_title:  Danish? This is not a specifically a Danish dish 

message: When I was a kid in the UK I always used to get liver paste sandwiches with my lunch.  I've since tried the Swedish version and...yeah. It tastes pretty similar. I'm pretty sure this isn't an exclusivly scandinavian thing, its in the UK too. And this being the English wikipedia....--130.243.174.67 (talk) 13:31, 28 April 2010 (UTC)
thread_title: Liver paste

message: This article should be removed or reworked into a special article about the most common form of paté in Europe: the smooth or semi-smooth pork liver based paté, which in the United Kingdom is known as Brussels pate.Thomas Blomberg (talk) 16:49, 15 January 2012 (UTC)
replies: text: Paté is different from leverpostej. Both types of food can be bought in shops in Scandinavia, so it would wrong to equate them. --Saddhiyama (talk) 17:28, 15 January 2012 (UTC)
replies: text: Leverpastej is a form of paté, quite obviously! Pastej/postei/postej are Scandinavian approximations of the word paté. That they have developed in a somewhat different direction from French patés doesn't mean it doesn't belong to the same group. This article is meaningless and could be summed up in a paragraph in the paté article.126.109.230.99 (talk) 10:03, 19 January 2012 (UTC)
replies: text: I have restored the deleted content and added sources. --Saddhiyama (talk) 10:32, 19 January 2012 (UTC)
replies: text: That's great, but it doesn't deal with the basic problem. Can't you see what the article itself says? "Leverpostej was introduced to Denmark in 1847 by the French François Louis Beauvais in Copenhagen." Where the hell did he introduce it from, you think?? Leverpastej is not a Danish specialty, it's a common form of paté that's popular in several different European countries! 126.109.230.99 (talk) 12:47, 20 January 2012 (UTC)
thread_title:  "Leverpostej" and "leverpastej" is known as "[[Brussels pate]]" in English 

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thread_title:  External links modified