Paté is meat or vegetables ground into a paste and seasoned. Paté can come from a variety of sources such as poultry, game, beef, seafood, lamb or pork. Foie gras is paté made from the fattened liver of geese or ducks.Know More
Foie gras has often been the subject of controversy as the geese or ducks are often force-fed to fatten their livers.
Paté is usually easy to prepare and its ingredients can be readily found. One popular type of paté is made of chicken livers or ground pork, both of which can be purchased from any grocery store or meat market.Learn more about Food Facts
Typically, in order to be classified as meat, food must be made of animal flesh and as eggs are an animal by-product, they are not considered meat. Like meat, however, eggs are high in fat and protein. It should be noted, as well, that in certain parts of the world eggs are considered meat by some people simply because they come from an animal.Full Answer >
Beef broth is made by boiling meet in water and then reserving the flavored water after the meat is removed. Beef stock is made by boiling bones in water.Full Answer >
Veal is the meat of a male calf taken to market between 20 and 22 weeks of age. Veal is pale and nutrient-rich.Full Answer >
Kenyan cuisine includes hearty grains, bread, cereal and assorted vegetables, along with stews with and without meat, rice and beverages including tea and beer. As in the United States, Kenyan cuisine varies among different ethnic groups and regions of the country: coastal communities consume seafood such as tilapia and perch, while populations farther inland eat agricultural items like corn, grains and poultry. Kenyan cuisine derives influence from other cultures, including Indian and Asian, which add spices and tropical flavors to Kenyan dishes.Full Answer >