Text 7933, 70 rader
Skriven 2013-12-17 12:02:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HAFFLY
Ärende: liver, cheese, 598
==========================
 ML> I guess the cheese melded with the tomato sauce more than
 ML> it warred with the liver.
 RH> Yes, it wasn't quite like spaghetti and meat balls but the over all
 RH> sense of Italian cooking was there.

Of course, spaghetti and meat balls isn't all that Italian.
I was interested to encounter meatballs in Italy - they're
called polpettone and are served as a separate course with
a scant amount of a lightish tomato sauce and lots of
cheese - gross.

 RH> OK, I will, before my goose is cooked.
 ML> Glad you chose to chicken out.
 RH> Not going to touch that turkey of a line!
 
You should quail when you say that.

 RH> always cook the liver shoe leather tough, lest there be any chance of
 RH> any stray germs be found if it were cooked any rarer.

She didn't realize that the germs die young, but any toxins
in the liver would only be concentrated by long cooking!

 RH> I know, but then people moved away from eating those meats and they
 RH> disappeared. I suspect that as paychecks increased, people bought
 RH> better cuts of meat

Part of it too I think was the rise of what we might call
the pet culture, so there was an outlet valve for the
oversupply of organ meats.

 -=> Ruth Haffly said to Dave Drum <=-
 DD> I, on the other hand, never buy bones to make soup. If they aren't
 DD> given then I salvage them from a 7-bone chuck roast or some shanks,
 RH> We don't buy beef that often to get bones. Mostly when we do buy, it
 RH> is boneless. Farmer's market one vendor was selling beef bones at
 RH> $4.00/lb; I got a bag for about $2.40 (total) at Lowe's.

Dave's 7-bone plan is an excellent one. You get some of the best
beef on the animal and some bones and gristle to make soup out
of as well.

Grandma's Pepper Relish Hash Browns with Bacon
cat: starch, side, organs
Yield: 4 to 6 servings

4 sl raw bacon (M says double it)
1 lb new potatoes, cut in half
- and then into 1/4" slices
s,p
1/2 c Hammond's Pantry Classics Grandma's Pepper Relish

In a large pot, boil 6-8 cups water. Add potatoes and cook
until almost fork-tender.

Meanwhile, in a large skillet, cook bacon over medium-low
until crisp and fat has rendered. Remove bacon to a paper
towel-covered plate. Chop when cooled and set aside.

When potatoes are almost fork-tender, drain in a colander
and transfer hot potatoes to same skillet heating over
high. When potatoes are fork tender and browned, turn off
heat, keeping pan over burner. Stir in Grandma's Pepper
Relish Dip and sprinkle with the bacon. Serve warm.

Source: Hammond's Candies

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