On Thu, 17 Nov 2011 16:31:45 -0700, Pennyaline
> wrote:

> On 11/17/2011 4:01 PM, sf wrote:
> > On Thu, 17 Nov 2011 14:32:23 -0800, "Pico Rico"
> > > wrote:
> >
> >>> Even a food processor can't make overcooked livers "creamy smooth" no
> >>> matter how hard you try or how much fat you add, but chicken livers that
> >>> are cooked through and still pink in the center are moist and smooth as
> >>> silk without mechanical assistance. I also don't bother brining chicken
> >>> livers for pate. I add the seasoning later.
> >>
> >> Thank you for sharing your opinion. I find it very helpful.
> >
> > Chopped chicken livers aren't supposed to be smooth, so if you end up
> > with chunky chicken livers - change the name (it'll still taste good).
>
> The meat itself is wonderfully moist and smooth, not the dry and grainy
> crud that most people think of when they talk about liver. Even if you
> don't whir it into a uniform paste, there are no dry lumps. It's velvety
> on the tongue when eaten.

I wonder how I managed to kill myself? My posts aren't showing up in
my newsreader, but people are replying - so I know they made it to the
server.

--
Food is an important part of a balanced diet.