This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Consider joining this project's Assessment task force. List any project ideas in this section
Note: These lists are transcluded from the project's tasks pages.
im lookin for information on the following things Hungarian salamis,Westphalian beachwood smoked slamis,French rosette,Duck Pate with champagne and truffle,goose liver pate with port and brandy,belgian coarse pate with peppercorns,belgian coarse terrine81.152.96.174 13:56, 19 April 2007 (UTC)Reply
Dudes!!!! Take off that horrible picture! —Preceding unsigned comment added by 70.88.128.225 (talk) 02:23, 25 November 2007 (UTC)Reply
Dude!!! Provide a better one!Kostia (talk) 04:00, 7 December 2007 (UTC)Reply
Really, the comment that "If it has been pressed and chilled, then turned out for serving in slices, a terrine becomes a pâté" is inaccurate. The word terrine is shorthand for "pâté en terrine," that is, a pâté that has been cooked in said earthenware (or in more recent times, cast iron, metal, tempered glass) mold.
Edmatthews (talk) 22:26, 3 December 2008 (UTC)Reply
