Subj : Liver was: Canned hash
To   : Dave Drum
From : Ruth Haffly
Date : Wed Aug 21 2024 15:37:31

Hi Dave,

I think all the correspondence of a couple of weeks ago hit the bit
bucket in the sky when we had tropical storm Debby come thru the area. I
didn't get any Fido for a couple of days, then it started up slowly. Now
it seems to be back to normal.


 > My house mate "hates" liver. It stems from some Navy chow hall liver
 > making him barf up everything but his socks one time.

 MP> I could never get past the smell of liver being cooked, or how it
 MP> smelled warm on the plate, but...

Our girls don't like it either. AFAIK, neither of them has ever fixed it
for their families.

 DD> The only time I ever had a problem is one time my mother bought
 some DD> pork liver that was on "special offer". When she started to
 fry it for DD> our supper the house smelled like someone had peed on a
 hot radiator.

 DD> It turns out that it was boar's liver from a hog in rut. From then on
 DD> it was beef or lamb's liver only.

Chicken liver and baby beef liver are also good. The forme is good for
doing something where you start by cutting the liver into smaller
pieces. I do a sort of Mexican style liver sometimes--cut the liver into
strips (or bite size pieces, depending on whatever liver you use).
Dredge it in seasoned flour. Slice an onion and bell pepper (color of
choice, lately I've used more red, yellow or orange). Saute the liver in
olive oil, when about half done add the pepper and onion. Add one 8 oz
can of tomato sauce, 1/2 can water and chili seasonings, cook until
liquid thickens up. Serve over rice or pasta, grate some Cheddar cheese
over top. May sub out Italian seasonings, parmisan cheese for a
different flavor.

The fig tree is still giving us figs, but it has slowed down a bit. I
found a recipe for fig bread on line so made up a couple of loaves
today. It's cooling right now, will probably have some with supper.

 > I used to make braunschweiger sandwiches which he'd gobble down until

 MP> I do like braunschweiger!  Of course, it is probably one of the less
 MP> healthy versions of liver so that somehow tracks.

It's one form of liver I never got into. My dad used to buy some (and
other German sausages) from a plant in North Tonawanda, NY when I was
growing up. It was something he would have with his nightly beer after
all of us kids had gone to bed, which is probably why I never got into
it.


---
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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