Comments on: What’s for Dinner: Paté Chinois

By: Adrienne

Adrienne — Wed, 13 Aug 2008 06:50:29 +0000

Nancy – Nope no French. I can understand quite a bit but speaking is not my forte. The family names are Beauregard and Moran.

I see you are now here in California. I’m in Glendale. You?

Rachel – Hash? Really? I always thought of hash as grits or something like that.

By: rachel

rachel — Wed, 13 Aug 2008 05:07:41 +0000

It’s hash A total southern staple.

By: nancy

nancy — Wed, 13 Aug 2008 01:51:39 +0000

Donc you might speak Francais then? I am from Montreal, just not French Canadian by blood. Now I’m thinking of poutine! LOL
Bon Appetit avec ton Pâté chinois!

By: Adrienne

Adrienne — Wed, 13 Aug 2008 00:56:20 +0000

Erin – I have found the “creamed” corn keeps it a bit better for reheating the leftovers. And leftover Pte Chinois is even better than first day.

Nancy – Yeppers! French Canadian we are! My mother’s family hails from Montreal.

By: nancy

nancy — Tue, 12 Aug 2008 22:38:46 +0000

My friends moms would make this. This is a staple in French Canadian “cuisine”. I had my first taste when I was invited for dinner at my best friend’s house. Pretty good.

By: Suzanne B. (Crunchy Green Mom)

Suzanne B. (Crunchy Green Mom) — Tue, 12 Aug 2008 22:16:39 +0000

Dinner tonight.
Steaks, grilled veggies, garlic bread.

It’s a blessing! Someone gave is a bunch of steaks.

Your recipe looks FAB, however, it don’t have an oven Mine died in November…

By: Erin

Erin — Tue, 12 Aug 2008 21:50:29 +0000

This is one of our staple meals. I like to use regular can or frozen corn we aren’t big creamed corn people. And I HAVE to make homemade mashed