Subj : Re: Real Deal To : Shawn Highfield From : Dave Drum Date : Tue Apr 23 2024 05:26:00 -=> Shawn Highfield wrote to Dave Drum <=- DD> to a restaurant for our supper. These days I leave the pork liver DD> where found. Chicken/poultry liver is a favourite. And I've tried DD> sheep liver more than once. But never again pork liver. SH> I wonder if you got a bad peice? I've cooked pork liver many many SH> times and never had that issue. In order for me: Chicken Livers, Pork, SH> Beef. Never tried sheep yet as everytime I order lamb from the farm SH> he's out of organ meat. This was a one off, my mother learned from the butcher at the market where she bought the liver. Someone slipped a boar into the supplly chain and didn't me ntion it or something. According to the butcher boar's liver is supposed to be a separate item and all liver sold as pork live is supposed to be from sows. DD> I gave the pasta roller to my sister-in-law and now buy pre-made DD> from the store. Bv)= SH> The only pasta I make regular are Lasagna noodles and perogies (SP), SH> everything else we buy ready made. The Lasagna noodles I make are just SH> so much better then the boxed ones. (Remember my kitchen is GF) Yeah, I know. 'Ats why I sent you the GF cookie recipe. As to making pasta - it was like a lot of my "accoplishments". I tried it to see how hard/involved it was after seeing it done or reading about it. And with some stuff it turns out that it really dows make a difference. Pasta, not so much. Well, Italian pasta. Some speciality noodles - it is worth it to make your own ... like the recipe I posted to you. Here's a recipe I've not tried but have eaten (as a dessert item). I'm pretty sure you could make these GF. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Varenyki (Filled Dumplings) Ukrainian Categories: Dumplings, Breads Yield: 10 Servings 5 c Unbleached A-P flour 1 ts Salt 2 tb Butter 1 c Evaporated milk; NOT - condensed milk 1/2 c Water; as needed Filling; your choice Combine the flour and salt in a large bowl, forming a well in the middle. Add the butter and milk and mix lightly until the flour is absorbed. (Add a little warm water as needed.) Knead until the dough sticks together, cover and allow to rest for a few minutes, then knead until smooth. Cover and set aside. (This dough should be somewhat soft, since more flour will be added as the dough is rolled out.) Or, in a processor, combine the flour, salt, and butter, stirring a few times, then with the machine running, add liquids until a ball forms. Allow to rest for a few minutes and then process until smooth. Place the dough in a lightly oiled bowl, turn, and cover for about 30 minutes. (It may be wrapped in plastic and refrigerated for a day or so, brought to room temperature and then rolled out.) Place a fourth of the dough on a floured work surface, re-covering the rest of the dough. Roll into a circle, starting at the center and rolling outwards to maintain an even thickness, turn over and again from the center, roll the dough out to about 1/8" thickness. Run a hand under the bottom to loosen it. With a 3" biscuit cutter or wine glass, cut into rounds. When done cutting, place 1 Tb of the filling on one side of each, flipping the other half over the top and sealing with your fingers or a fork. Make sure each is sealed or the filling will come out when cooked. Place each of the dumplings on a floured cookie sheet, keeping the dumplings covered with a towel. Repeat with remaining dough, saving the scraps until last. Use as little flour as possible in this process or the scraps will be come tough and heavy. Gently drop 12 to 15 varenyky into 3 quarts of boiling water, in a large wide pot or Dutch oven. Do NOT overcrowd. Stir and cook for about 3 to 4 minutes. Drain in a collander and place on a lightly oiled cookie sheet, shaking to coat with a thin film to prevent sticking. Do NOT pile the dumplings on top of each other as this distorts their shape. If the varenyky are to be frozen, remove with a slotted spoon when they float to the top. DO NOT overcook. To freeze. place in the freezer on an oiled cookie sheet when tepid (lukewarm). When they are rigid, store in tightly sealed plastic bags. TO SERVE: Varenyky may be poached, pan-fried or steamed, served as an accompaniment or meats or served with sour cream, chopped sauteed onions or fried bacon with a little bacon fat. As served at the Alabama Jam Picnic @ Pat Stockett's From: Don Houston Uncle Dirty Dave's Archives MMMMM .... I think my bread machine has a yeast infection. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .