I think if it was called something other than "offal" more people would be willing to eat it. Although I do like liver.
MM
The whole liver and onions and bacon thing is simply perfect. Sadly, Hunny can't stand the smell of it cooking.
*sigh*
I think if it was called something other than "offal" more people would be willing to eat it. Although I do like liver.
MM
The whole liver and onions and bacon thing is simply perfect. Sadly, Hunny can't stand the smell of it cooking.
*sigh*
I've had good chicken liver (bacon wrapped IIRC) but I've never been able to make it successfully.Yeah, I can't either. And with liver anything, the first taste is delicious but then there's an immediate second taste that's just awful.
I've decided to stop trying it.
I used to make giant amounts of chopped chicken liver. Everyone who liked liver raved about it, but I couldn't eat it.
I've had good chicken liver (bacon wrapped IIRC) but I've never been able to make it successfully.
I think with a lot of folks, it's the consistency. It's not like regular meat.
For a while in grad school I got a gig as a fake French maid working for a Beverly Hills caterer.
I was hired because I could read French and deal with making the menus etc.
I eventually got promoted to back-of-house and didn't have to display my short Shetland pony legs in the maid uniform.
I got all the leftovers I wanted, which pretty much was what I ate (and drank).
There would often be foie gras.
I kept trying it but both the weird chalk-and-fat texture and the taste just weren't for me.
I traded it for avocados and figs and lemons from a faculty member's yard.
have you tried wrapping cubes of liver in bacon?I think if it was called something other than "offal" more people would be willing to eat it. Although I do like liver.
MM
Yeah, I can't either. And with liver anything, the first taste is delicious but then there's an immediate second taste that's just awful.
I've decided to stop trying it.
I used to make giant amounts of chopped chicken liver. Everyone who liked liver raved about it, but I couldn't eat it.
De-veining the liver early is the key. By de-veining I mean removing the bile glands and ducts. It's best done by blunt dissection and needs to be done in under an hour of slaughtering, but processors will not expend the time. It takes about ten minutes to devein a liver...properly
Fresh liver is very tasty but you will not find it in a grocery store or even a restaurant.
Despite that Scotland lost the (footie) game last night, we had a little Scottish feast today: haggis, spiced up with a wee drum of whisky. I was confident that there were some parsnips left in the fridge but it turned out there were none left, so a quick improvisation followed. Thus, the drunken haggis was joined by a garnish of carrots, potatoes and apples (to make up for the missing parsnip sweetness), cooked with lots of honey and mixed spice, resulting in a very Christmassy fragrance this time, yey!
For those of you that don't know what "haggis" is, I can only say that it's much better not knowing anyway
not as vile as andouilette. Which, as the chef explained to me in a very small hamlet in rural France was supposed to taste the way it tasted. "Mais oui, bien sûr. It tastes a little like sheet, but not too much like sheet."Haggis is
True andouillette is rarely seen outside France and has a strong, distinctive odour related to its intestinal origins and components. Although sometimes repellent to the uninitiated, this aspect of andouillette is prized by its devotees.
(It wasn't that bad.)