Text 14788, 78 rader
Skriven 2011-08-16 17:46:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: liver 754
=================
 -=> Dave Drum said to Ruth Haffly <=-

 DD> Chicken livers don't stink up the joint. Especially not like, say
 RH> It's liver; it's got a liver smell.
 DD> If you say so. I've never noticed any smell with poultry liver. Beef
 DD> and pork liver do have a fairly pungent smell - which is noticeable.

Poultry liver has a distinct smell, though rather less strong
than quadruped livers in general.

 DD> boar's liver. If you are ever offered a deal on boar's liver - run
 DD> away as fast as your legs will churn. Else your whole house will smell
 DD> of kids whizzing on a hot steam radiator.  Bv)=

Mmm. If the boar isn't in rut, the smell shouldn't be quite
so bad.

 RH> Thanks for the warning. I generally go for calve's liver if I'm buying
 RH> liver. Chicken and turkey livers are freebies with the bird, not bought
 RH> on their own as a general rule.
 DD> Oh, I buy both livers and gizzards ... to make gravy with and
 DD> (gizzards) for dirty rice or (livers) rumaki - which is one of my
 DD> favourites. 

I buy them just to eat. Red-cooked gizzards are one of the
great foods.

 DD> Actually, what I do with chicken livers that are to be cut up - is to
 DD> soak them in salted water for a period of time and then change the
 DD> water and par-cook them lightly, just until they begin to firm up and
 DD> are no longer "squirmy". Works just as well as putting them into the
 DD> food processor and pulsing it a few times ... and is a lot easier to
 DD> clean up. And I don't get a lot of "liverish" aroma when I finish the
 DD> chicken livers.  Bv)=

Why bother? If you don't have gall contamination, and I presume you
and your butcher are competent enough to avoid that, parcooking
isn't necessary if you like liver at all.

 RH> I understand soaking in milk (buttermilk?) is supposed to take the
 RH> strong taste out too.
 DD> Poultry liver (actually any liver) does not have an objectionable
 DD> taste for me. I've never understood soaking *anything* in milk or
 DD> buttermilk to remove some taste or gaminess from that meat. Why not
 DD> just start with a bland, tasteless meat in the first place???

One doesn't soak liver to make it bland and tasteless, rather
to tame the taste. Might work with boar tainted liver, to some
degree anyhow.

Red-cooked gizzards
cat: Asian, snack
servings: 4

1 lb chicken gizzards
3 oz soy sauce or to taste
3 oz rice wine or to taste
2 garlic cloves, mashed, or to taste
1/2 in ginger, sliced thin, or to taste
1 star anise star, or to taste, optional
1 scallion, knotted into a knot, optional
sugar, to taste
water

Rinse gizzards.

Combine all ingredients in a pot. Add water to
cover. Bring to a boil then lower heat to a
simmer. Cook a minimum of 30 min or up to an
hour, until the gristly connector between muscles
is translucent and gelatinous. May be served hot
with rice or cold, sliced lengthwise.

Source: moi

___ Blue Wave/386 v2.30
--- Platinum Xpress/Win/WINServer v3.0pr5
 * Origin: Since 1991 And Were Still Here! DOCSPLACE.TZO.COM (1:123/140)