Text 7786, 70 rader
Skriven 2013-12-10 16:55:56 av Ruth Haffly (1:396/45.28)
   Kommentar till text 7671 av MICHAEL LOO (1:123/140)
Ärende: liver, cheese, 557
==========================
Hi Michael,

 ML> By the way, liver and cheese generally do not go together.

No, just the thought of the two doesn't even sound appealing. One
exception--when I make liver in marinara sauce with peppers, onions and
mushrooms. Parmesan cheese grated over top of that (served over rice or
pasta) does go well.

 RH> Like a German duck? Quark, quark?
 ML> Cheesy thing to say.
 RH> Yes, but not untypical for me.

 ML> You should duck when you say stuff like that.

OK, I will, before my goose is cooked.


 RH> OK, I've never had an foie gras, just ordinary chicken, duck, beef
 RH> liver. I think we tried pig liver once but decided it wasn't worth
 RH> repeating.

 ML> Unless you really, really like the somewhat bitter aspect of
 ML> liver, pig liver needs to be heavily disguised. I recommend
 ML> combining it with something sweet and aromatic, such as
 ML> onions in at least 20% the weight of the protein, insofar as
 ML> you can't have sherry, which is really the savior of liver.

We generally do have onions with it. When I was growing up, my mom would
fry bacon (one slice for each of us), then cook the liver in the bacon
grease. She'd make gravy from the drippings. All in all, the best part
of the meal was the bacon.


 RH> I'm not that overly fond of liver to begin with.
 RH> ... We didn't know too many ways to cook
 RH> it then (do so now) so both of us bummed out on it for a while.

 ML> I grew up with it, but my earliest memories were of pork
 ML> liver boiled in soy sauce - a most unexcellent dish, but
 ML> one that I kind of liked then as now. Interestingly, one

Not sure if I'd like that or not. The initial thought is "yuck" but them
a "hmm, wonder how that would taste" idea begins to take hold.......


 ML> couldn't buy raw pork liver in any store then, and my

We could, in NC in the 70s & 80s, but it's a large pork producing state.
Haven't checked recently.


 ML> mother used to have to get it pre-prepared from the Chinese
 ML> store. A lot of effort for mediocrity, but then many people
 ML> who had eaten this in leaner times seemed to have nostalgic
 ML> fondness for it.

Leaner, simpler times--I think a lot of people mentally drift back to
them as they age.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net  FIDO 1:396/45.28


... Are you sure you really want to know that?

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 * Origin: Sew! That's My Point (1:396/45.28)