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Another reason to go vegan

chuephödli said:
I am always looking for interesting liver paté recipes - would you care to share yours?
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Can't claim it for my own – it's from Delia Smith's Complete Cookery Course.

But in essence I took approximately 500g of chicken liver, leaned it up and then sautéd it in around 50g unsalted butter for about five minutes. Tip that into a food processor and add about 25g more butter to the pan. When that's melted, tip that into the food processor too. Then deglaze the pan with about two tablespoons brandy and tip all that into the processor with some thyme (dried or fresh), a couple of cloves of garlic, a teaspoon of mustard powder, some seasoning and blitz it all until you have a still purée.

Pop that in an earthenware pot, smooth over and cover with more melted butter. When it's cool, cover with foil and refrigerate. Delia recommends leaving it for about a day. I really didn't stick religiously to the amounts but played it by ear.
 
sparkchaser said:
How do you know that if I get cancer it wasn't occupational or all that air pollution I breath when I'm in town? How do you know those clogged arteries aren't from peanut butter? Nobody does. Not even the doctor. Some people, due to genetics and lifestyle, are more likely to get sick than others.

I'd be more worried about all those chemicals floating around in the air, mingling in the water, and sitting in the dirt than food. Man has been eating meat and vegetables and fungus for millions of years and has managed to survive (except for the ones that ate the poison mushrooms). It's our lifestyle more than our diet that's making us sick.

Don't forget to eat your veggies!
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What do you think the cows and the creatures of the sea eat?

Do you know what farmers inject, feed the cows with?
 
eyez0nme said:
What do you think the cows and the creatures of the sea eat?

Do you know what farmers inject, feed the cows with?
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That's essentially already been answered more than once already in this thread. You make the effort to ensure that you purchase meat that has been produced in an ethical way – this includes (obviously) not including having animals pumped up with hormones.

It's no different to ensuring that you buy vegetables that have not been produced using loads of chemicals. And if you're worried about pollution in general, as your first sentence suggests, then you also need to worry about pollutants affecting fruit and vegetables – pollutants don't just politely decide to leave fruit and vegetables unpolluted so that evangelical vegetarians and vegans can feel self-righteous and 100% safe.
 
Sybarite said:
That's essentially already been answered more than once already in this thread. You make the effort to ensure that you purchase meat that has been produced in an ethical way – this includes (obviously) not including having animals pumped up with hormones.

It's no different to ensuring that you buy vegetables that have not been produced using loads of chemicals. And if you're worried about pollution in general, as your first sentence suggests, then you also need to worry about pollutants affecting fruit and vegetables – pollutants don't just politely decide to leave fruit and vegetables unpolluted so that evangelical vegetarians and vegans can feel self-righteous and 100% safe.
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Thank you for stating it more eloquently and clearly than I could.

I know full well what factory farms do to their animals and plants to increase yield. That is why I choose to buy locally grown and/or organic meat and fruits & veggies where possible.
 
Sybarite said:
Can't claim it for my own – it's from Delia Smith's Complete Cookery Course.

But in essence I took approximately 500g of chicken liver, leaned it up and then sautéd it in around 50g unsalted butter for about five minutes. Tip that into a food processor and add about 25g more butter to the pan. When that's melted, tip that into the food processor too. Then deglaze the pan with about two tablespoons brandy and tip all that into the processor with some thyme (dried or fresh), a couple of cloves of garlic, a teaspoon of mustard powder, some seasoning and blitz it all until you have a still purée.

Pop that in an earthenware pot, smooth over and cover with more melted butter. When it's cool, cover with foil and refrigerate. Delia recommends leaving it for about a day. I really didn't stick religiously to the amounts but played it by ear.
Click to expand...

Thanks! Sounds indecently rich, but mouth-watering.
 
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