Text 31597, 81 rader
Skriven 2009-11-29 03:25:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: Tales of Txgvg 443
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 DS> The abcess has finally started to recede; I have a large but soft
 DS> slightly swollen spot now instead of the huge, tight, hard, painful
 DS> knob that was there all of Thursday.

I'm glad of that. I guess that the fluids have found a place to
drain away? Hope they don't infect anyplace else.

   I can eat soft foods now,
 DS> but still nothing crunchy (my favorite texture, so it is really
 DS> driving me crazy) and I'm munching on tender delicious leftover
 DS> smoked turkey (small bites) as I check my messages this morning.

Mince it up and lubricate it with gravy.

 DS> The night before, I had made a delicious turkey stock
 DS> with the neck, giblets (sans liver, which was NOT IN
 DS> THE BIRD, damn you Shady Brook Farms)
 ML> My Shady Brook turkey had a puny half or third of a liver,
 ML> but it smelled far too good to put into stock or stuffing,
 ML> so I fried it up for cook's treat. The stock didn't miss it.
 DS> Sorry, I wasn't clear.  I damned Shady Brook Farms because there
 DS> was no liver for me to cook separately and enjoy while cooking

Ah. So the stock would have been made sans liver anyhow, which
I find the better course.

 DS> (my usual practice) and a lovely rare-cooked turkey liver would
 DS> have been quite welcome because it would have been something I
 DS> could have chewed.  But no, the bastards left it out.  I probably
 DS> should expect such from a 49c-a-pound loss leader.

The problem is that it was probably left on the cutting-room
floor, to be swept up and made into cat food. It's not as
though they were kiping them to sell at the premium that they
deserve.

 DS> Yesterday, I was in Stop & Shop for some markdown tomatoes. and 
 DS> a small selection of turkeys were on "Manager's Special."  S&S
 DS> had been selling Bell & Evans all natural turkeys for $2.89 a
 DS> pound.  There was a single one left, now marked at 69 CENTS a 

Not bad at all. You'll find a bit more richness in the flavor,
but as you know, good kitchen sense can make a palatable dish
out of the palest Butterball. I'd guess that the difference was
greater with chickens, the battery ones not having spent enough
time on the planet to acquire any kind of flavor or character.

 DS> None of my guests could tell the
 DS> difference anyway.  I immodestly take that as a testament to my
 DS> skill rather than a comment on their wooden palates. [g]

:O

POLEVKA S JATROVYMI KNEDLICKY (Soup with liver dumplings)
cat: soup, offal, Czech
Makes: 6 servings

1/2 lb beef liver, ground
2 eggs
1 c of dry bread crumbs
2 Tb flour (all-purpose)
2 Tb butter or beef marrow
1 clove (small) of garlic, mashed
1/2 ts grated lemon rind
1/4 ts pepper
1/2 ts salt
Dash of marjoram - grounded
Dash of mace
2 qt consomme

Mix ground beef liver with butter, garlic, lemon rind, marjoram and mace.
Beat in eggs and then bread crumbs, flour, salt and pepper. Let it stand in
room temperature for about 1 hour. Shape into small balls (size of ping-pong
balls), bring consomme to a boil, drop in liver dumplings. Cover and simmer
for 15 minutes. (Dumplings should be hard.) 

from http://www.columbia.edu/~js322/eleanor/eleanor.html
only minimally edited so as to preserve the original flavor
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