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Post by Clotilde on Dec 3, 2017 0:07:31 GMT -5
Cooked pork liver and onions last night. I was in a mood from the longer-than-necessary school day. The liver's been sitting in the freezer for a LOOOOOONNNGGGG time and I was tired of seeing it when I opened it up. I've never made liver and onions before so I followed a recipe as strictly as I could. I remember the only meal I absolutely refused to eat as a child was when my mom made liver once. My husband had the same experience. It was as good as liver can be I think. I made everyone try a bite. I'm the only one who actually ate a serving. With the onions and potatoes it wasn't horrible, but I don't understand why anyone would go to a restaurant and order it. Way to be adventurous! I can't imagine why anyone would order it in a restaurant either. My dad does that. I had never tried it before when he ordered it and he said I should try it, so with an open mind I took a pretty good sized mouthful with no caution at all. I nearly threw up. I was pretty embarrassed. It's suppose to be really good for you, though. Especially for pregnant women. It's on my to-do list to dehydrate it and take it in capsules. I used to eat it as a kid and loved it. My grandma made the best! Liver and onions is only a notch above ordering an iceberg wedge.
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Post by Clotilde on Dec 3, 2017 0:08:54 GMT -5
My daughter wants a German dinner for her birthday so I'm making schnitzel and other stuff. She picked Balck Forest Torte for dessert, so we will see how that goes.
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Post by RitaMarita on Dec 5, 2017 9:19:51 GMT -5
Would eating liver on Friday be a sin? It would be a penance for most people... But, I think it counts as meat. So, I wouldn't eat it unless asking a traditional Catholic priest first...
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Post by RitaMarita on Dec 5, 2017 9:20:59 GMT -5
Way to be adventurous! I can't imagine why anyone would order it in a restaurant either. My dad does that. I had never tried it before when he ordered it and he said I should try it, so with an open mind I took a pretty good sized mouthful with no caution at all. I nearly threw up. I was pretty embarrassed. It's suppose to be really good for you, though. Especially for pregnant women. It's on my to-do list to dehydrate it and take it in capsules. I used to eat it as a kid and loved it. My grandma made the best! Liver and onions is only a notch above ordering an iceberg wedge. I think that liver is one of those foods that has to be cooked right... I have had really nasty liver before, but also really good liver... The onions are definitely essential!
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Post by Jayne on Dec 25, 2017 19:38:37 GMT -5
I really like liver. Maybe I'll make some today. What animal do you make? I like beef liver and try to keep some sliced in the freezer in individual portions. I am the only one in the family who really likes it so it is a good thing to make when I am alone in the house. Because it is sliced very thin, it cooks up quite quickly from frozen. But I like liver from chicken and turkey too. I usually end up being the one who eats the livers when they are included in whole poultry. I like liverwurst and pate too.
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Post by Jayne on Dec 25, 2017 19:47:06 GMT -5
I've been diving in to sourdough bread making. It certainly is an acquired skill that I am a long way from mastering. We've enjoyed some decent loaves, though. The discussion on this thread inspired me to get a new starter going during my Advent break from the forum and get back into making sourdough. One of my sons-in-law likes bread making with conventional yeast so I am going to give him some of my starter to try sourdough. I took some of my rye starter and I'm feeding it wheat to make it into a wheat starter for him.
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Post by jen51 on Dec 28, 2017 11:53:06 GMT -5
I've been diving in to sourdough bread making. It certainly is an acquired skill that I am a long way from mastering. We've enjoyed some decent loaves, though. The discussion on this thread inspired me to get a new starter going during my Advent break from the forum and get back into making sourdough. One of my sons-in-law likes bread making with conventional yeast so I am going to give him some of my starter to try sourdough. I took some of my rye starter and I'm feeding it wheat to make it into a wheat starter for him. Wonderful! I'm giving my starter a rest, along with my other ferments for the time being. Happy baking, Jayne!
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Post by jen51 on Dec 28, 2017 11:56:57 GMT -5
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Post by Marya Dabrowski on Dec 28, 2017 13:41:59 GMT -5
I make one real similar to that...so good. Yesterday I made potato-bacon chowder. I wish I had some of the ham from Christmas but forgot to bring some home.
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Post by jen51 on Jan 9, 2018 14:24:49 GMT -5
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