Text 26134, 80 rader
Skriven 2009-07-18 22:23:00 av Dave Drum (1:124/311)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Re: Odd cuts
====================
-=> DAVE SACERDOTE wrote to DAVE DRUM <=-

 DD> What you get down the stupormarkup. . . is
 DD> pre-processed and sliced and can be treated as you indicate.

 DS> Ok, I understand.  I don't think I've ever had the occasion to
 DS> buy a whole untrimmed beef liver. Didn't even know they were
 DS> available.

 DS> I've harvested more than a few venison livers and had to trim
 DS> them out.  We usually ate the liver for supper the night the
 DS> deer was taken, and most often in camp, fried in a skillet
 DS> over coals.  Didn't have the luxury of freezing them partially
 DS> first.  A long, sharp knife drawn through the liver (rather than
 DS> "sliced" with a back=-and-forth motion) also makes slicing
 DS> that wobbly damn thing a lot easier. =)

They am squirmy. OTOH, I've never found liver fixed in a way I considered
inedible. Most way I have tried are quite delightful. Even cold in a sandwich
with sliced onion and brown mustard. As far as I can tell the only way to hurt
liver is to slice it too thin then fry it up crispy. There is no salvation for
that.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chopped Liver #2
 Categories: Five, Poultry, Offal, Usenet
      Yield: 4 servings
 
      1 lb Chicken livers
      1 lg Onion
      2 cl Garlic
      3 tb Schmaltz *
      3    Eggs; hard-boiled
 
  Melt the schmaltz in a large frying pan. Saute the onions
  and garlic in the schmaltz until the onions are tender.

  Add the chicken livers and saute until done. (Livers are
  done when they are no longer red or pink on the inside.)
  
  Chop the cooked livers and onions, along with the hard
  boiled eggs. I always chop by hand, using a chopper and
  a wooden bowl. Regardless of how you chop them, they
  should be fairly coarsely chopped. Season with a little
  salt and a little more melted schmaltz if things are dry.
  
  *  Chopped liver Just like Mom used to make - This is NOT
  liver pate; it's chopped liver. And lots of folks who
  claim to hate liver love this stuff.
  
  *  Schmaltz is rendered (melted) chicken fat. If you want
  to make your own (which I recommend), get some chicken fat
  (from the butcher, or from a chicken you fix; one chicken's
  fat is plenty). Put the fat in a frying pan on low heat.
  Stir the pieces of fat frequently; if there's lots of fat,
  you can drain the pan into a container to keep things from
  splattering too much. The fat will eventually melt down to
  a tough, dry blob (the griveners, which are pure poison,
  but I love 'em!), at which point you're done rendering.
  The liquid fat is the schmaltz.
  
  FROM: Alan M. Marcum; Sun Microsystems, Mountain View, CA
  
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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