Woke up this morning craving Liver and Onions. Just be low on iron.
Cooked it, ate it for lunch and enjoyed it a great deal. ;) Andrea has
left the apartment after opening all the windows and doors.

Shawn
P.S. It was worth it. Soooo goood. ;)

... ILLITERATE? Write for a free brochure...
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Shawn Highfield wrote to All <=-

Woke up this morning craving Liver and Onions. Just be low on iron. Cooked it, ate it for lunch and enjoyed it a great deal. ;) Andrea
has left the apartment after opening all the windows and doors.

Liver is one of those things on which there is no middle ground. You
either love it or you abhor it. I'se in the love camp. Bv)= Never met
a liver I didn't like ..... except once when my mum bought some "bargain"
pork liver that had been (apparently) taken from a boar in rut. The
whole house reeked of strong urine on a hot radiator. We went out for
chilli and cheeseburgers that night.

This is how I do liver at home - sometimes I'll leave out the onion and
that's good too. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Liver, Bacon & Onions
Categories: Beef, Pork, Offal, Dairy
Yield: 4 Servings

2 lb Liver (beef)
2 c Flour
Salt
1 ts Pepper
2 c Milk
1/2 lb Bacon
2 lg Onions
2 tb Oil
2 tb Corn flour
pn Basil
pn Thyme

Cut liver into desired thinness. Soak liver in milk
for a day in the refrigerator. * Fry bacon and onions
in the oil and set aside. Dredge liver through the
flour, salt and pepper mix. Fry liver in a heavy
skillet until slightly pink in the middle (medium).
Remove liver and set aside.

Mix cornflour and cold water and pour into skillet
while off the heat and make gravy in the normal manner,
adding basil plus thyme. Add liver, bacon and onions
to the gravy and simmer for 15 minutes.

Serve.

* I often omit this step - especially if using calve's
or yearling's liver. -- UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

MMMMM

... You can learn many things from children. Like how much patience you mhave.

--- EzyBlueWave V3.00 01FB001F
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Quoting Dave Drum to Shawn Highfield <=-

This is how I do liver at home - sometimes I'll leave out the onion
and that's good too. Bv)=

I don't bother with the flour. Just pan fry in butter / olive oil
mixture for like 3-4 mins a side. Comes out tender and amazing.

Shawn

... Don't sweat the petty things, just pet the sweaty things.
--- Blue Wave/386
* Origin: A Tiny slice o pi (1:229/452.4)

On 04-21-19 20:29, Shawn Highfield <=-
spoke to All about Liver and Onions <=-

Woke up this morning craving Liver and Onions. Just be low on iron. Cooked it, ate it for lunch and enjoyed it a great deal. ;) Andrea
has left the apartment after opening all the windows and doors.

When Gail gets the urge for liver and onions, we will tend to go out to
the local Silver Diner. No smell, no wash up -- just good eating.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Wattakka (Curried Pumpkin)
Categories: Side dish, Indian, Vegetable
Yield: 4 Servings

450 g Pumpkin
25 g Onion
2 Fresh chillies
4 Cloves garlic
50 ml Oil
1 Sprig curry leaves
1 ts Salt
1/4 ts Black pepper
1/4 ts Turmeric
350 ml Thin coconut milk
100 ml Thick coconut milk
25 g Ground rice
1 ts Ground mustard
1 pn Garam masala
1/2 ts Lime juice

Wash the pumpkin and cut the top quarter off. Scoop out the flesh to
within 2 cm of sides and cube. Put the shell on one side for using
later. Slice the onion and chilli and crush the garlic. Heat the oil
and fry the onion and chilli together with the curry leaves. When the
onion is soft add the pumpkin, salt, pepper, turmeric and thin
coconut milk and cook until the pumpkin is' done. Pour the thick
coconut milk onto the ground rice, mustard and garlic and add to the
pumpkin mixture, stirring as it thickens. Bring to the boil and
simmer for a few minutes. Remove from heat and spoon into pumpkin
shell. Sprinkle with the garam masala and lime juice.
From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0

From: Ian Hoare Date: 09-13-96
Cooking

MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 02:25:11, 23 Apr 2019
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Shawn Highfield wrote to Dave Drum <=-

Quoting Dave Drum to Shawn Highfield <=-

This is how I do liver at home - sometimes I'll leave out the onion
and that's good too. Bv)=

I don't bother with the flour. Just pan fry in butter / olive oil
mixture for like 3-4 mins a side. Comes out tender and amazing.

That will work. As will using bacon drippings. According to the popular
press it's all artery cloggers anyway. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Luby's Liver And Onions
Categories: Offal, Vegetables
Yield: 6 Servings

2 1/4 lb Beef liver; slice 1/4" thick
2 tb Butter
1 lg Onion; in 1/4" slices
1/2 ts Seasoned salt
1 c Milk
2 Extra-large eggs
3 c Fine, dry bread crumbs
2 tb Vegetable oil

In a bowl, soak the liver in cold salted water for 15
to 20 minutes.

In a 10" skillet, melt the butter over medium heat. Add
the onion. Cook until the onions are tender and lightly
browned, stirring occasionally. Sprinkle with salt.
Keep warm.

In a shallow bowl, whisk together the milk and eggs
until well blended. In a separate shallow bowl, place
the bread crumbs.

Rinse the liver under cool running water. Pat dry with
paper towels. Dip the liver into the milk mixture, and
then into the bread crumbs, coating evenly.

In a large skillet, heat the oil over medium heat. Add
the liver. Cook the liver for 2 to 3 minutes on each
side or until cooked through. Top with the onions.

Makes 6 servings.

Recipe: "Luby's Cafeteria 50th Anniversary Recipe Collection"

Uncle Dirty Dave's Archives

MMMMM

... "This looks like a job for Zimmerman!" -- Crow
--- MultiMail/Win32 v0.49
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Quoting Shawn Highfield to All on 04-21-19 20:29 <=-

Woke up this morning craving Liver and Onions. Must be low on iron. Cooked it, ate it for lunch and enjoyed it a great deal. ;) Andrea
has left the apartment after opening all the windows and doors.

Shawn
P.S. It was worth it. Soooo goood. ;)

That does indeed sound good... :) I trust that it was a warm enough
day that you didn't freeze while Andrea was airing out the apartment...
We haven't had liver for quite a while... just never end up buying it at
the store....

ttyl neb

... A loaf of bread, a jug of wine and <occupant>.

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Quoting Shawn Highfield to All <=-

Liver and Onions [...] for lunch [...] Andrea has left the
apartment after opening all the windows and doors.
worth it. Soooo goood. ;)

The only thing better than liver and onions is liver and bacon and
the only thing better than that is liver and bacon and onions! An
old fashioned diner special.

Another dish with those three ingredients and more ...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Veal Casserole with Mushrooms
Categories: Lithuanian, Veal, Offal, Pork, Bacon
Yield: 4 servings

300 g (9 oz) veal, shoulder cut
200 g (6 oz) calf liver, sliced
100 g (3 oz) pork, shoulder cut
50 g (2 oz) bacon, chopped
1 Onion, finely chopped
30 g (1 oz) dried boletus
Mushrooms
Aromatic vegetables:
1 ea Carrot, onion, parsnip
2 Eggs, beaten
100 g (3 oz) bread crumbs
Seasonings, pepper, nutmeg,
Coriander, salt

Bring water to a boil, cook pork for about 15 minutes, add veal,
soaked mushrooms and finely cut aromatic vegetables. Cook until
meats are tender. Fry liver slices with bacon and onion. Grind or
process in food processor cooked meats, liver, mushrooms and
vegetables. Do not over process. Add bread crumbs, salt. Mix well
until light and fluffy. Line a greased baking pan with bread
crumbs, fill with meat mixture. Bake in preheated oven at
350F/180C, until top is nicely browned, about 30 minutes. Remove
from oven, invert baking pan over serving platter and serve with
lingonberry sauce or marinated fruit and mashed potatoes.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM

Cheers

Jim


... The Mason Jar Co. created Pinterest to sell more jars.

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Quoting Dave Drum to Shawn Highfield <=-

Andrea[...] left the apartment

Liver is one of those things on which there is no middle ground. You either love it or you abhor it.

True dat.

Never met a liver I didn't like ..... except once when my mum
bought some "bargain" pork liver that had been (apparently)
taken from a boar in rut.

I am not fond of fish livers. Michael and others have spoken highly
of monkfish liver, something which I have not had the opportunity
to sample, but I can tell you that pike liver is pretty gross.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lithuanian Baked Pike in White Sauce
Categories: Lithuanian, Fish, Dairy, Sauces
Yield: 4 servings

1 kg (2 lbs) fish, pike
100 g (6 tb) butter
1 tb Flour
1/2 c Sour cream
Juice of 1 lemon
Salt and pepper to taste

The fish is baked whole. After cleaning and gutting, blot dry and
sprinkle with salt and pepper. Melt butter in oblong baking dish,
place whole fish and cover with a mixture of sour cream, lemon
juice and flour. Bake fish in a preheated oven at 350F/180C, for
about 25-30 minutes, basting several times.

The fish may be served whole or cut into pieces, covered with
baking juices.

Cooked whole or mashed potatoes and sauerkraut are eaten as an
accompaniment.

Lithuanian National Cultural Center
From: http://www.lnkc.lt
Compiled by Birute Imbrasiene
Translated by Giedre Ambrozaitiene

MMMMM


Cheers

Jim


... The government makes up all those conspiracy theories.

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JIM WELLER wrote to DAVE DRUM <=-

Andrea[...] left the apartment

Liver is one of those things on which there is no middle ground. You either love it or you abhor it.

True dat.

Never met a liver I didn't like ..... except once when my mum
bought some "bargain" pork liver that had been (apparently)
taken from a boar in rut.

I am not fond of fish livers. Michael and others have spoken highly
of monkfish liver, something which I have not had the opportunity
to sample, but I can tell you that pike liver is pretty gross.

I've no experience of fish liver - with the exception of cod liver oil
which my grandmother used to swear by as an all-purpose fixitall. Yech.
There are a number of alleged health benefits to C.L.O. but all it ever
did for me was set my bowels free .... better'n Ex Lax.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Monkfish Liver Terrine w/Ponzu Sauce
Categories: Seafood, Offal, Wine, Citrus, Vegetables
Yield: 3 servings

1 Monkfish liver
Sea salt
Sake
500 ml Water
1 (4") piece dried kombu;
- broken in half
80 ml Soy sauce
60 ml Lemon juice
1 tb Rice vinegar
80 ml Kombu dashi
2 tb Mirin (sweet cooking sake)

MAKE THE KOMBU DASHI: Place the piece of kombu in a bowl
and cover with the water. Leave to soak for 6 to 12
hours. Strain the dashi through a fine sieve lined with
a triple layer piece of muslin cloth or a couple of
kitchen paper sheet

PREPARE THE LIVER: Pour salt all over the liver and
leave it to drain on a trivet for an hour. The excess
moisture and blood will drain away

Rinse the salt away with some sake (or water).

Pick the nerves and veins with the tip of a knife.

Dry well with some kitchen paper.

Place a large piece of cling-film on a kitchen counter/
and or bamboo mat. Place the liver one third of the
way and roll. Make sure the cling film doesn’t penetrate
the liver!

Roll tightly and secure the ends, twisting them and
making sure the "sausage" is tightly wrapped and no air
is left inside.

Secure with kitchen strings if necessary and wrap in
foil.

Bring some water to the boil and a steamer and steam the
terrine/ballotine for 30 mins.

Leave to cool in the fridge.

MEANWHILE, MAKE THE PONZU SAUCE BY MIXING: The dashi,
soy sauce, rice vinegar, lemon juice and mirin.

RECIPE FROM: https://petitcanardkitchen.wordpress.com

Uncle Dirty Dave's Archives

MMMMM


... I hurt myself making dinner yesterday... frostbite.

--- EzyBlueWave V3.00 01FB001F
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