Text 16142, 66 rader
Skriven 2008-11-04 22:58:00 av Michael Loo (1:18/200.0)
  Kommentar till text 16089 av Ruth Haffly (1:396/45.28)
Ärende: mooo 176
================
 ML> I've been leery of fast-moving needles ever since I read
 ML> The Trial.
 RH> I've not read that one but it sounds rather sticky.

I misremembered - I've been leery of such needles since before
I read the Trial: since I read The Penal Colony by the same
author. Both are nasty, but the latter is a propos.

 RH> That sounds about right to me.  Maybe a breath of onion but not
 RH> neccessarily needed, as long as the garlic is there.
 ML> I love onions; on chicken or even pork chops, they are heavenly,
 ML> but on a steak I find the flavor disruptive.
 RH> I don't mind them used reasonably; that's why I suggested a breath of
 RH> them vs a major dumping.  They do go well with pepper, garlic and
 RH> mushroom if you want to extend out a few small pieces of steak.

Small pieces of steak? Non capisc'.
 
 RH> It's one of those things.  To me, the smell of the overflowed hog farm
 RH> ponds didn't linger enough to make a complete disavowel of pork
 RH> neccessary.

I've gone from abbatoirs to steak dinners, no problem. Perhaps
it is an advantage to have a short attention span!

 RH> Too bad, as I got some liver the other day
 RH> and I'd love to cook it in bacon fat.

Liver in bacon grease is a lovesome thing, but I tend to use
rendered chicken fat these days. Butter or oil in a pinch.

Chicken liver for one
cat: main, moi
servings: 1

1 onion, sliced thin
1 garlic, mashed, optional
2 t schmaltz (oil in a pinch)
5 oz (+ or -) chicken liver
1 ts paprika
1 ts sherry
s&p tt

Wilt the onion (garlic) in the fat over medium heat. Push it over
to the edge and lay the livers in a single layer in the middle of
the pan. Cook until just brown on one side; flip. Cook until just
brown on the other side. If you like well-done liver, lower the
heat to low and cook covered until done as you like them.* Sprinkle
with paprika. Raise heat to high and splash in a little sherry.
Off heat, salt and pepper to taste. I serve these with rice.

*M's note 2004. It has come to my attention that many people who
love liver or who hate liver feel that way because of the peculiar
crumbly texture it achieves when overcooked. If you happen to love
the stuff in its sandy incarnation, cook it over high heat for
rather too long but with the lid off. If you're just put off by
red juice oozing, cook it covered as I described nine years ago.
I of course like liver for its creamy texture and nice pink juice.

M's note 2008. Reduced to 1 ts paprika.
Source: moi. Posted 11/14/95, 10/20/04

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