Pâté

I'm Darren Oenke.

Introducing Pate.

I'm here with Jacob Barter and our special guests here today are Angela and Hartley.

Welcome.

Picks a boy, slow third over, strike one call.

Pate looks back at Larry Knapp.

Thought the curveball was a little bit inside that time.

Picks outside this time, one and one.

mean, that was nice to see.

We were all thinking it would be Pate coming on.

So just hopefully he's learnt something.

And to me, Friday was something to build on.

You can't do nothing.

He's on Vasquez.

So, what we're doing is, if you watch the end of the game, Stano was running and running, and then Orsidon, Pate came on, and then Vasquez comes on.

Now, Vasquez, literally, the ball was just being booted up to him.

Yes.

Pate goes in.

Bit of that mayo or Vietnamese butter, let's say.

All the cold cuts.

Yeah.

And Pate, Pate said, is g- is pumping the Mountaineers now too.

I'm like, "Hey, hey, chill out.

Chill out.

Turtle soup is still served on silver plates whilst the cheaper juices of the bullock, the calf, and the pea, with the usual trimmings, repose temporarily on china or earthenware.

Pâtés, whether of oyster, lobster, chicken, or veal and ham, are still in favor with habitué and chance customer alike, and no wonder, for these are something like pâtés.

The filling is kept hot like soups in huge stewpans on the range and when required is ladled out into a plate and furnished with top and bottom crust, and such crust, flaky and light to a degree, and how different to the confectioner's or railway refreshment pâté, which, when an orifice be made in the covering with a pickaxe, reveals nothing more appetizing than what appear to be four small cubes of frostbitten India rubber with a portion or two of candle end.

A more advanced meal is served in Leadenhall Street at The Ship and Turtle, said to be the oldest tavern in London and which has been more than once swept and garnished and reformed altogether since its establishment during the reign of King Richard II.

The texture's kind of gross.

But you know what? Pate made with liver's tasty.

I just haven't figured out how to cook it yet.

Oh, really? You made it for us the one time.

I thought you

loved that.

Pate is awesome, but tartare is disgusting.

pate is absolutely