Melba's Jammin' wrote:
> "Bob (this one)" wrote:
>
> > Peeled, split and sliced 7 good-sized onions, piled them in
> > a covered skillet with a whole stick of butter and maybe 1/2
> > cup olive oil. Popped the lid on and let them work over
> > medium-low heat for 45 minutes of so, just beginning to
> > caramelize. Washed and trimmed 2 pounds of chicken livers,
> > let them drain in a colander in one of the sinks. Put on
> > water for pasta. When the onions were tender, lightly
> > browned and wonderfully sweet, scattered the livers across
> > the tops and replaced the lid. Let them steam-poach for
> > about 20 minutes. Pasta was rotini.
> >
> > Spooned some pasta into the plate, liver, onions and some
> > wonderful juices over top. Salt and pepper.
> >
> > Posterio
>
> Sweetpea, I was with you until you involved the pasta. Chicken livers
> and rotini - I just can't put my fork in it. Sorry.

Agreed! I call it taste in ass dis-WOP-gusting.

> Curiosity question about your onion cookery -- with that lid on, aren't
> they essentially steaming and getting juicy? Or is juicy desired.
> (Onions, you fool, onions!!!)

Agreed! Not possible to caramelize anything covered.

I like liver, but don't wanna meet hard as golf balls braised liver.
Pee You Trid!

And this LYING Guinea bastid wants us to believe he (we) owned
restaurantS... this Pinocchio WOP couldn't run a tube steak pushcart.

Ahahahahahahahahahahahahahahahahahahahahaha. . . .

Sheldon