Text 14960, 119 rader
Skriven 2011-08-20 22:28:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Stinky livers 774
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 ML> Poultry liver has a distinct smell, though rather less strong
 ML> than quadruped livers in general.
 DD> As may be. I've never paid much attention to it as it is not
 DD> objectionable to me.

Objectionable isn't the only kind of smell. The odor of raw
poultry liver echoes that of the animal, no big surprise, and
tends to be (in the case of well-bred eating animals) rather
nice.

 Certainly there is some aroma when cooked --
 DD> mostly what I notice is the aroma of the other ingredients being cooked
 DD> at the same time.  

You must use a lot of ingredients! My favorite way of doing
chicken or turkey liver involves merely the liver itself,
butter or perhaps chicken fat (bacon fat in a pinch), garlic,
salt, pepper, and a splash of sherry. Except if I use bacon
fat, the aroma is dominated by the liver.

 ML> Mmm. If the boar isn't in rut, the smell shouldn't be quite
 ML> so bad.
 DD> It still has more odor (and a fairly objectionable one, to me)

Yeah - over the years there have been various meats whose
aromas or flavors make me want to rethink my rejection of
vegetarianism; old wild pig liver has been one of them.
 
 ML> I buy them just to eat. Red-cooked gizzards are one of the
 ML> great foods.
 DD> I stop once in a while at Humphrey's - where they have a hot deli and
 DD> get a pound of mixed livers and gizzards and an iced tea or lemonade
 DD> and munch them as I drive down the road. Makes a nice, satisfying
 DD> lunch.

Now you got me hungry, and it's 0200. Fried livers at the store,
what a boon to society at large. Except for the sodium content.

 ML> Why bother? If you don't have gall contamination, and I presume you
 ML> and your butcher are competent enough to avoid that, parcooking
 ML> isn't necessary if you like liver at all.
 DD> For ease of handling more than anything.

A sharp knife makes all the difference.

  Much the same reason that I
 DD> freeze slices of beef or pork until they are half stiff so that I can
 DD> more easily cut them into uniform dice. "Of course, when you're half
 DD> stiff all is right with the world." (W. C. Fields)

A sharp knife makes all the difference.

 DD> I've no objection to the taste - and I doubt that anything can salvage
 DD> pissy boar's liver. But, people soak things like venison in milk to
 DD> remove the "gaminess". What's up with that? Why not just start with
 DD> factory raised beef and have done with it? 

Possibilities:

Poverty. This guy I used to know, let's call him Howard Johnson
for argument's sake, didn't use to be able to afford beef, so he
did a bunch of hunting (some out of season, but he claims he
stopped that after WWII) despite not particularly liking the
taste of deer or bear meat.

Other necessity. Maybe it needed it, being improperly field
dressed, unbled, gone hot and smelly in the sun.

Aesthetics. Maybe they like a milder gaminess and soak the meat
not to remove the character altogether but to improve it.

Of course, if you're talking about people who go to the store
and get farm-raised game and then try to civilize the heck out
of it, I tend to agree.

MMMMM----- Recipe via Meal-Master (tm) v8.04

      Title: Mexicano Poached Eggs
 Categories: Breakfast, Mexican, Main dish
      Yield: 4 Servings

    1/2 c  Onion; chopped (1 small)
      2 ea Cloves garlic, minced
      2 tb Margarine or butter
      1 tb Vegetable oil
      2 c  Tomatoes, chopped (2 lg) or;
      2 c  High quality canned tomatoes
           -if fresh are out of season
      1 ea Poblano chile, roasted,
           -diced and seeded, if
           -desired
    1/4 c  Cilantro, fresh, chopped
      4 lg Eggs
           Salt to taste
           Fresh ground pepper to taste

  Okay, get out'cher 10-inch skillet and sauté the onion in the
  margarine and oil for approximately 1 minute over high heat until
  translucent. Add garlic and cook an additional minute, then reduce
  heat to low and;

  Stir in the tomatoes, poblano and cilantro.

  Cover and cook approximately 10 minutes, stirring occasionally.

  For the best results, break each egg into a ramekin or small bowl,
  then holding the ramekin or bowl close to the skillet, slip each egg
  onto the tomato mixture.

  Cover and cook on the same heat setting until the eggs reach the
  desired doneness, about 3-5 minutes.

  Correct seasonings.

  Source: Cookin' from Hogan's Cauldron

MMMMM
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