"M&M" wrote in message

You're bad Ed. I'd guess you've never been served good liver. And
that's not unusual. A lot of people never experience the true essence
of liver and onions done properly. You unfortunately have been ruined
before you ever had a chance. And like me and rutabagas, it ain't
gonna happen.


It smell OK cooking, but I can't get it past the mouth. One bite and it
gets spit out.

OTOH, I do like liverwurst. Once heated though, I can't stand it. I once
made the mistake of grilling a liverwurst sandwich and could not eat it.
Ed

"M&M" wrote in news:c6njn0
:


On 27-Apr-2004, "Tank" wrote:

Although I did not make them myself, I've had Rumaki
that was made with chicken livers wrapped in bacon,
sitting on top of halved water chestnuts. They were
skewered with a toothpick.

Thanks for the response Tank, but if you didn't make
them or observe how they were made, it leaves us
guessing.

Brick,

Take a (1/2?) chicken liver. Place on top of a water chestnut slice. Wrap
with a half slice of bacon. Toothpick it all together. Deep fry or bake,
depending on your desire for speed and crunchiness. Enjoy

Jason

On 28 Apr 2004 14:06:02 GMT, Jason Tinling
wrote:

Take a (1/2?) chicken liver. Place on top of a water chestnut slice. Wrap
with a half slice of bacon. Toothpick it all together. Deep fry or bake,
depending on your desire for speed and crunchiness. Enjoy

As a five-time rumiaki-maker, deep-frying is better.

Although I think they're good and unique, their a fair amount of
trouble and prep for what you get, and they don't really impress
people, tastewise, as much as the effort you put into them.

Rumaki is the oldest recipe in several books and I just don't
understand the logic or fascination. Batter and deep fry your
chicken livers - offal solved.

-sw (where's my goose, dammit)

On Wed, 28 Apr 2004 06:04:31 GMT, "M&M"
wrote:

Tnx for the feedback Steve. I'm Pennsylvania Dutch also, but I don't
know S%^&. I was'nt allowed anywhere near the kitchen until
the table was set. I never cooked until after 40...

Ouch! I made myself a fixture in the kitchen, complaining "When
is it done?". That solved a few problems.

Catching up is a
bitch, but we're not losing any weight. About all I remember is that
grandma never threw anything out. But it never appeared on the table
in the same form twice. Never could figure out how she managed that.
I.e., corn on the cob, to creamed corn, to corn fritters.. Hey she cooked
for field crews in her early years and it was hard to break the habit.

I make scrapple. I grow my own sage too.

-sw

"Edwin Pawlowski" wrote in message
...


"M&M" wrote in message

You're bad Ed. I'd guess you've never been served good liver. And
that's not unusual. A lot of people never experience the true essence
of liver and onions done properly. You unfortunately have been ruined
before you ever had a chance. And like me and rutabagas, it ain't
gonna happen.


It smell OK cooking, but I can't get it past the mouth. One bite and it
gets spit out.

OTOH, I do like liverwurst. Once heated though, I can't stand it. I once
made the mistake of grilling a liverwurst sandwich and could not eat it.
Ed


Ed,

Another good way to use liver, in particular duck and chicken (which are
often the cheapest form), is to fry them up with minced/ground beef while
making chilli, lasagne or any other similar meat sauce. The liver really
enhances the flavour of the minced beef, which on occasions can be rather
bland and lacking any real flavour.

There are many other ways to incorporate it in dishes, and once you have
tasted a "good" piece, well cooked, you would be a convert I'm sure.

Graeme

"Graeme... in London" wrote in message ...
Question:

I fancy smoking some calves or ox liver. I have googled smoked liver and the
majority of hits seem to be for smoked liver sausage. Has anyone any ideas
on the preperation needed for smoking liver and what the end results are?

Graeme

One thing I do like is liver-n onions...Yea however, the wife sorta
clamps down on that so I don't get it as often as I like. Anyway I
did some checking also, and came up with a recipe using one of those
"smoke your house to shit" stove top smokers, that even I could modify
to work in a "proper" smoker. Anyway, the purpose of the below recipe
is to give you an idea of perhaps following the directions up to the
point where you cook it on the stove and modify it for your smoker.
For sure, you don't want to under-cook it or over cook it...So it's
going to be sorta trial and trash until you get it the way you want
it. You do have dogs don't you? They may come in handy until you get
it right. Oh yea, forget the pate part, just think of it as smoking
the whole slab of liver in whatever flavor you want...Pork,
beef...etc. Also, forget the baguettes, beer will surfice just fine,
thank you very much.

Hope this helps
Stan who's got a fresh 8.5lb turkey breast ready for some smoking this
weekend.

Smoked Mushroom and Chicken Liver Pate
1/4 pound butter
1 pound chicken livers
1 medium onion, chopped
3 shallots chopped
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 bay leaf
12 large mushrooms
1/4 cup brandy
salt and pepper to taste


Using 2 tablespoons of maple wood chips, smoke the chicken livers and
mushrooms over medium heat for 25 minutes.

You will need to form a foil tray for the livers to sit in and then
place the mushrooms on the top. Reserve the liquid that gathers. When
the mushrooms and livers are done smoking, melt the butter in a large
skillet and saute the onion and shallots until soft. Add the mushrooms
and livers to the skillet, then carefully add all liquid from the drip
pan and the foil tray. Add remaining ingredients except salt, pepper
and brandy and cook over medium heat for 5 minutes.

Remove bay leaf, and pour mixture into blender. Add brandy. Blend 2
minutes. Salt and pepper to taste, then pour into a 2-cup souffle
dish. Chill overnight. Garnish and serve with thin sliced baguettes.

On 28 Apr 2004 18:53:52 GMT, wrote:

Steve Wertz wrote:
[ . . . ]
I grow my own sage too.

Sage will grow in Texas? g

Uhhh, Yeah.

I'm missing something here...Call me dense (everybody does).

-sw

On 29 Apr 2004 02:25:27 GMT, wrote:

Steve Wertz wrote:
On 28 Apr 2004 18:53:52 GMT, wrote:
Steve Wertz wrote:
[ . . . ]
I grow my own sage too.

Sage will grow in Texas? g

Uhhh, Yeah.

I'm missing something here...Call me dense (everybody does).

Sorry dense. I thought sage was a weed in Tejas.

Might be. Probably sagebrush, which I won't think is culinary
sage as we know it.

-sw

wrote in message
...

Sorry dense. I thought sage was a weed in Tejas.

The sage in bloom
Is like perfume
Deep in the heart of Texas . . .
--
Ivan Weiss "Bush, Bush, where's my job?"
Vashon WA Gone to feed your greedy mob!"
-- The Mugwump campaign, 2004