Shawn Highfield wrote to Dave Drum <=-

I likes chicken livers. I'll sometimes stop at Humphrey's and pick up
8 ounces of "ready to eat" livers and a pit container of canteloupe pieces. Makes a nice lunch.

I like them quite a bit, and right now liver (of any kind) is something that my body is processing correctly so I'm currently able to enjoy! ;)

But I likes me liver & onions, too. 'Specially when it's got bacon in
the mix.

For sure! My dad hates liver, but my mother loves it, so years
and years ago the old man learned how to cook it perfectly so
he has an "out" when he really ticks mom off. :)

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

I used to make braunschweiger sandwiches which he'd gobble down until
he learned that braunschweiger is a 1st cousin to liverwurst. OOPS. He
won;t touch it these days as it makes his "throat slam shut". The dogs
like the leftovers though.

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

Title: Braunschweiger (Homemade Liverwurst)
Categories: Pork, Offal, Sausages
Yield: 2 Loaves

2 lb Lean pork
1 lb Pork fat
1 1/4 lb Pork liver
1 md Onion; chopped
2 tb Salt
2 ts Cloves
1 ts Black pepper
1/2 ts Allspice
1/2 ts Nutmeg

Its origin is Braunschweig, in the Brunswick province
of Germany. As with any pate, flavor improves with a
day or two of aging, and if you have a smoker, a light
smoking.

You can stuff the pate into pork or beef casings, tie
them with string in 8" to 12" lengths, and adjust the
stuffing in order to leave a good 2 inches at the end
of each length for expansion.

Simmer the links about 45 min in a pot of water, then
dip them in cold water to keep the fat from settling
along the bottom. If you have no casings, bake the pork
pate in a loaf pan, as you would a French pate. You can
either serve it in slices or use it as a creamy spread.

If you use a processor for grinding, cut the pork, pork
fat and liver into cubes and freeze for an hour or two,
so that they will process without mushing.

Saute the onion in a little pork fat or butter until it
is soft. Sprinkle with the spices to warm them, then add
the mixture to the pork and process until you have a
smooth puree.

Pack the puree into an earthenware baking dish or 2 (9"
x 5") loaf pans and cover tightly with foil. Put the
dish in a pan with an inch or two of boiling water and
bake at 300ºF/150ºC until meat is cooked but not browned
(meat thermometer should read 160ºF to 165ºF), about 2
hours.

Remove baking dish from the pan of water and let pate'
cool in the dish.

Refrigerate 1 to 2 days before using.

Makes 2 standard-size loaves or 1 large terrine.

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... "Sustainability" is not another word for "deliciousness."
--- MultiMail/Win v0.52
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My house mate "hates" liver. It stems from some Navy chow hall liver
making him barf up everything but his socks one time.

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

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

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


* SLMR 2.1a * Bureaucrats cut red tape--lengthwise.
--- SBBSecho 3.20-Linux
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Mike Powell wrote to DAVE DRUM <=-

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

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

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

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

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

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

It's just a form of liver sausage. Here's another way:

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

Title: Beef Liver Pate
Categories: Five, Beef, Appetisers, Dairy
Yield: 48 Servings

1 1/2 lb Beef liver
1/2 c Half & Half
1/3 c Chopped onion
1/2 ts (ea) Salt & Pepper
1 c Butter

Boil beef liver in water until cooked

Remove liver from water and cool. Blend liver in
a food processor.

Add in onion and spices. Blend.

Add in softened butter by chunks, blend.

Add in Half & Half. Blend.

Remove, cover, and refrigerate for one hour before
serving.

Makes 48 servings

Submitted by solie01

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Modern food may be the most compelling lie humans have ever told.
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)

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

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

Ick! For us, it was always beef or chicken livers. I forget which, but
they finally got me where I would eat one of them. Then they quit buying
it.

Mike


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Mike Powell wrote to DAVE DRUM <=-

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

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

Ick! For us, it was always beef or chicken livers. I forget which,
but they finally got me where I would eat one of them. Then they quit buying it.

At my house we had two choices for dinner. Take it or leave it. It's a
good thing that I liked most of the stuff they plopped onto my plate.

Of the poultry innards I'm most fond of liver with hearts in second.
Gizzards are best left for making dirty rice and similar.

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

Title: Dirty Dave's Dirty Rice
Categories: Cajun, Rice, Poultry, Offal, Chilies
Yield: 4 Servings

1 1/2 c Louisiana long grain rice;
- or basmati/Texmati rice
2 c Chicken broth
2 c Water
3 tb Oil
1/2 lb Ground pork
+=AND=+
1/2 lb Ground chicken gizzards
+=OR=+
1 lb Ground chicken gizzards
3 sl Bacon; chopped
1/2 lg Onion; chopped
2 Celery ribs; chopped
1 (to 3) jalapeños; seeded,
- chopped
1 tb Cajun seasoning *
2 Green onions; chopped

* I switch back & forth between Louisiana Fish Fry
(orange container) Products and Tony Chachere's (green
container) Creole Seasoning - whichever I find in the
cabinet first.

Cook the rice according to the package instructions,
but use chicken broth for one third of the cooking
liquid. So, for example, if the package says to use 3
cups of water for 1 1/2 cups of rice, use 2 cups of
water and 1 cup of chicken broth.

Once the rice has finished cooking, remove from heat
and let sit for 5 minutes. Turn the rice out onto a
sheet pan and drizzle 1 tablespoon of olive oil over it.
Mix to combine and let cool.

While the rice is cooking, finely chop the chicken
gizzards, or puree briefly in a blender. In a large pan
that can eventually hold the rice plus everything else,
put 1 tb of oil plus the bacon in and cook over medium-
low heat until the bacon is crispy.

Add the ground pork (if using) and increase the heat to
high. Allow the meat to brown before stirring. As soon
as the pork starts to brown, add the final tablespoon
of oil and add the celery, jalapenos, and onions.

Brown them all over medium-high heat.

You will notice the bottom of the pan is getting crusty.
Keep it from burning by lowering the heat if needed. Add
the minced gizzards and cook for a few minutes more.

Add the remaining cup of chicken broth and deglaze the
pan by scraping the bottom of the pan with a wooden
spoon. Add the Cajun seasoning and turn the heat to high.
Boil away most of the chicken stock and then add the
cooked rice. Toss to combine.

Turn off the heat and add the green onions. Toss once
more to combine and serve hot.

Serves 4.

From: Dirty Dave's adaptive mind - which will file the
serial numbers off of any recipe and call it his own.

Uncle Dirty Dave's Kitchen

MMMMM

... Put Tabasco on it; now it's Cajun!
--- MultiMail/Win v0.52
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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.

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

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

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.

It turns out that it was boar's liver from a hog in rut. From then on
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

I do like braunschweiger! Of course, it is probably one of the less 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?

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Shawn Highfield wrote to Dave Drum <=-

Dave Drum wrote in a message to Shawn Highfield:

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

I suppose that's a reason.

And usually a good one. When I was freshly out of Uncle Sugar's Yacht
Club I was living in a house with a bunch of guys - none of us was
working steady - jobs were hard to come by even with my gummint training
in electronics. One of the guys made off with a meat packer's truck that
was loaded with bologna. We lived on bologna that whole summer - any way
you could imagine it and some dishes that would stretch the imagination.

To this day bologna triggers my gag reflex.

I used to make braunschweiger sandwiches which he'd gobble down
until he learned that braunschweiger is a 1st cousin to liverwurst.
OOPS. He won;t touch it these days as it makes his "throat slam
shut". The dogs like the leftovers though.

100% mental then. :) The dogs emailed me when they got wind of this thread and they warn me to drop the subject as the room mate should
never be forced to eat liver again.... something about all my shoes
being chewed if I don't shut up ASAP.

SMILE. When we both leave the house we close the bedroom doors so our
shoes do not become poochie play-toys.

There is bologna and there is bolognese - this I'll eat.

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

Title: Student's Quick Sausage Bolognese
Categories: Pork, Mushrooms, Pasta, Sauces
Yield: 4 Servings

6 Good-quality sausages; skins
- removed (680 g/24 oz bulk
- sausage)
1 ts Fennel seeds
250 g Fresh mushrooms; sliced
- (9 oz)
+=OR=+
225 g Can sliced mushrooms (8 oz)
150 ml Red wine (opt) (5 oz)
660 g Jar tomato pasta sauce;
- (23.2 oz) *
300 g Penne pasta; (10 1/2 oz)
Grated or shaved parmesan;
- to serve

* common US jarred pasta sauce size is 28 oz.

Heat a large, wide frying pan, then crumble in the
sausage meat and fennel seeds (there's no need to add
any oil). Fry for a few mins until golden and the fat
is released, stirring well to break up the meat. Add
the mushrooms and fry for a few mins until beginning to
soften. Stir in the wine now, if using, bubble for 1
min, then add the tomato sauce and heat through until
bubbling.

Meanwhile, boil the penne. When ready, drain and tip
into the sauce. Mix well until completely coated, then
divide between four plates, finishing with a little
Parmesan cheese.

Tip: Using the meat from good-quality sausages is an
easy way to get lots of flavour in mince dishes without
having to add extra herbs, spices and seasoning.

From: http://www.bbcgoodfood.com

Uncle Dirty Dave's Kitchen

MMMMM

... Look wise, say nothing, and grunt. Speech was given to conceal thought
--- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,
On <Sat, 23 Aug 24>, you wrote me:

To this day bologna triggers my gag reflex.

I also can't eat it. I tried it recently as I gagged on the thought of it for so many years and I just couldn't swallow it.

For me it was my ex wife who I swear is one of the more cruel people
ever born. She would insist on making me a bologna sandwhich for
work, I begged her not to. One day there was leftover roast beef and
I was making a sandwich for work, she bitched at me until I was ready
to murder her, she THREW OUT my roast beef sandwich and made a
bolgna one for me to take.

It was her way of torturing me. Needless to say I lost quite a bit of
weight married to her as I would throw my lunch out on the way to work.

SMILE. When we both leave the house we close the bedroom doors so our shoes do not become poochie play-toys.

Laugh. I'm sure the poochie's are going to email me again now about
that and the daily beatings you give them.

Shawn


* SeM. 2.26 * Eye witnesses were on the scene in minutes.
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Re: Liver was: Canned hash
By: Dave Drum to Mike Powell on Wed Aug 21 2024 06:27 am

Mike Powell wrote to DAVE DRUM <=-

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

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

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

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

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

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

It's just a form of liver sausage. Here's another way:

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

Title: Beef Liver Pate
Categories: Five, Beef, Appetisers, Dairy
Yield: 48 Servings

1 1/2 lb Beef liver
1/2 c Half & Half
1/3 c Chopped onion
1/2 ts (ea) Salt & Pepper
1 c Butter

Boil beef liver in water until cooked

Remove liver from water and cool. Blend liver in
a food processor.

Add in onion and spices. Blend.

Add in softened butter by chunks, blend.

Add in Half & Half. Blend.

Remove, cover, and refrigerate for one hour before
serving.

Makes 48 servings

Submitted by solie01

From: http://www.recipesource.com

Uncle Dirty Dave's Archives

MMMMM

... Modern food may be the most compelling lie humans have ever told.

Ick! Run for the hills! It's LIVER!!!
xxcarol
--- SBBSecho 2.12-Win32
* Origin: Skenks Express (1:275/100)

Shawn Highfield wrote to Dave Drum <=-

To this day bologna triggers my gag reflex.

I also can't eat it. I tried it recently as I gagged on the thought
of it for so many years and I just couldn't swallow it.

For me it was my ex wife who I swear is one of the more cruel people
ever born. She would insist on making me a bologna sandwhich for
work, I begged her not to. One day there was leftover roast beef and
I was making a sandwich for work, she bitched at me until I was ready
to murder her, she THREW OUT my roast beef sandwich and made a
bolgna one for me to take.

There's a reason they have divorce courts. And it's less compliocated
than murder. Bv)=Sounds like you left it waaay too late, though.

It was her way of torturing me. Needless to say I lost quite a bit of weight married to her as I would throw my lunch out on the way to work.

Should have given her the "Yo! Heave Ho!" instead.

SMILE. When we both leave the house we close the bedroom doors so our shoes do not become poochie play-toys.

Laugh. I'm sure the poochie's are going to email me again now about
that and the daily beatings you give them.

I don't flog them as they're pretty good mutts. Except for Isobel's
annoying bark - which she turns on when excited. I bought an anti-bark
collar for her but Dickweed lost the charger. FEH!

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

Title: Monkfish Thermidor
Categories: Seafood, Cheese, Wine, Sauces
Yield: 4 Servings

900 g Boned, skinned monkfish;
- in cubes
3 Shallots; skinned, chopped
15 ml Chopped fresh tarragon
+=OR=+
5 ml Dried tarragon
150 ml Dry white wine
300 ml Semi-skimmed milk
45 ml Cornflour
5 ml English mustard
25 g Parmesan cheese; grated
50 g Gruyere cheese; grated

Put the monkfish into a saucepan with the shallots,
tarragon and wine, cover and simmer for 18 - 20 minutes
or until the flesh flakes easily.

Using a slotted spoon, remove fish and reserve the
cooking liquid.

Blend together the milk and cornflour and add to the
cooking liquid with mustard and Parmesan cheese.

Bring to the boil and stir until smooth and thick.

Add the fish and transfer to a 1.1 litre (2 pint)
shallow ovenproof serving dish.

Sprinkle over the Gruyere cheese and put under a hot
grill for 5-10 minutes, until golden brown.

Serves 4

http://www.cookitsimply.com/recipe-0010

Meal Master Format by Dave Drum - 17 October 2008

Uncle Dirty Dave's Archives

MMMMM

... Old MacDonald had a computer, with EIA I/O
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Carol Shenkenberger wrote to Dave Drum <=-

Ick! Run for the hills! It's LIVER!!!

Hey now, I happen to like liver. XD

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

Title: Cajun "Dirty" Rice
Categories: Cajun, Poultry, Rice
Yield: 8 Servings

1 lb Chicken Gizzards -- finely
Chopped
1 lb Chicken Livers -- finely
Chopped
1/4 c Squeeze Parkay Margarine
1 1/2 c Onion -- finely chopped
1/2 c Celery -- finely chopped
1/4 c Green Pepper -- chopped
2 Garlic Cloves -- minced
2 ts Salt
1 ts Pepper
1/8 ts Ground Red Pepper
3 c Hot Cooked Minute Rice
1/2 c Chopped Parsley

Brown meat in margarine in large skillet. Add onion, celery, green
pepper, garlic and seasonings, mix well. Cover. Cook, stirring
occasionally, over medium heat until vegetables are tender. Add rice
and parsley, mix lightly. Serve immediately.

Recipe By : Vicky Morgan

MMMMM

-- Sean

... Anything can be made to work if you fiddle with it long enough.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Re: Re: Liver was: Canned hash
By: Sean Dennis to Carol Shenkenberger on Sun Aug 25 2024 01:57 pm

Carol Shenkenberger wrote to Dave Drum <=-

Ick! Run for the hills! It's LIVER!!!

Hey now, I happen to like liver. XD

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

Title: Cajun "Dirty" Rice
Categories: Cajun, Poultry, Rice
Yield: 8 Servings

1 lb Chicken Gizzards -- finely
Chopped
1 lb Chicken Livers -- finely
Chopped
1/4 c Squeeze Parkay Margarine
1 1/2 c Onion -- finely chopped
1/2 c Celery -- finely chopped
1/4 c Green Pepper -- chopped
2 Garlic Cloves -- minced
2 ts Salt
1 ts Pepper
1/8 ts Ground Red Pepper
3 c Hot Cooked Minute Rice
1/2 c Chopped Parsley

Brown meat in margarine in large skillet. Add onion, celery, green
pepper, garlic and seasonings, mix well. Cover. Cook, stirring
occasionally, over medium heat until vegetables are tender. Add rice
and parsley, mix lightly. Serve immediately.

Recipe By : Vicky Morgan

MMMMM

-- Sean

... Anything can be made to work if you fiddle with it long enough.

Nope. NO form of liver acceptable unless clam, mussel, crab, shrimp. EEK!!
xxcarol
--- SBBSecho 2.12-Win32
* Origin: Skenks Express (1:275/100)

Carol Shenkenberger wrote to Sean Dennis <=-

Nope. NO form of liver acceptable unless clam, mussel, crab, shrimp. EEK!!

It's okay, my family feels the same way. I'm the only one in my family who likes eggnog too.

Here's something without liver:

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

Title: California Mincemeat
Categories: Meats
Yield: 6 Servings

2 lg Yellow onions; peeled and
- coarsely chopped
4 md Garlic cloves
- peeled & minced
1 md Sweet green pepper; cored,
- seeded & coarsely chopped
2 tb Olive oil
1/2 ts Crumbled leaf marjoram
1/2 ts Crumbled leaf thyme
1/2 ts Ground cumin
1 pn Ground cinnamon
1 lb Ground beef chuck
1 lb Ground pork shoulder
2 tb Ruby port, sweet Madeira OR
- sherry
1/4 c Well-drained capers
3/4 c Chopped olives w/pimento
1/2 c Seedless raisins
8 oz Tomato sauce
1/4 ts Freshly ground black pepper
1 c Toasted slivered almonds

IN A LARGE SKILLET set over moderate heat, stir-fry the onions,
garlic and green pepper in the olive oil for about 5 minutes, until
the vegetables are limp. Mix in the marjoram, thyme, cumin and
cinnamon, and cook over moderate heat for 1 to 2 minutes. Add the
beef and pork. Fry the meat, breaking up any large chunks, just until
the redness disappears; do not brown the meat. Add the wine and boil
it uncovered for 2 to 3 minutes, until it evaporates. Mix in the
remaining ingredients except the almonds, bring the mincemeat to a
simmer and adjust the heat so that it simmers very gently. Cover the
skillet and cook the mincemeat for 45 minutes, until the flavors are
well blended. Stir in the almonds and cook, uncovered, for 4 to 5
minutes, stirring often, until they are heated through. Ladle the
mincemeat over rice, or slices of sourdough or French bread. Or,
spoon the meat into pita pockets or taco shells. Makes 6 to 8 servings

MMMMM

-- Sean

... Black holes: what you get when you wear black socks too much.
--- MultiMail/Linux
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