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I pretty much like any kind of pate--be it Braunschweiger, or foie gras, or pate de maison (often made with chicken livers). Any kind of liver I can spread on something is delicious to me. I grew up eating Braunschweiger, though, and have a special place in my heart for it. It's definitely on my list of comfort foods--it makes me recall cloudy Saturday afternoons where my dad would make up a plate of cheese, crackers, and Braunschweiger to share. Sardines were also a perennial favorite on the cheese and cracker plate--though they don't go together.
One point of advice to those with children here: if you like Braunschweiger, do introduce your children to it early. They might make a funny face at first...but in time, with age, they will come to love it.
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If I am not better, at least I am different. --Jean-Jacques Rousseau
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