National Pâté Day and National Vinegar Day in USA

Pâté is often made of pig meat and parts, but wild game like snipe, partridge, venison or wild boar can be cooked into a pâté, as can farm-raised duck, rabbit or pheasant. Even vegetables can be made into pâté. Lean meats might require the addition of some pork fat to keep the pâté from drying out in the oven. Traditionally made with liver, and mixed with wine and spices until it's cooked down into a spreadable texture, pâté can also be created with liver or other parts of pork, venison, chicken, fish, duck and other game, and even created with veggies on occasion.

Vinegar is a liquid consisting mainly of acetic acid and water. The acetic acid is produced by the fermentation of ethanol byacetic acid bacteria. Vinegar is now mainly used as a cooking ingredient. The name vinegar comes to us from the French, “vin aigre,” literally meaning sour wine. On National Vinegar Day on November 1, celebrate the tangy, fermented concoction with the best recipes, trivia, and facts.