Sheldon wrote:
> 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!!!)

Juicy is desired. And browned is desired.

> Agreed! Not possible to caramelize anything covered.

Of course it is you moron. It's a matter of temperature.
Nothing in a covered skillet ever browns, you culinarily
incompetent buffoon?

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

Your culinary brilliance emerges here, Galley-cook. The
livers steam-poach and are tender and creamy. Obviously well
beyond your very, very meager skills and knowledge.

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

<LOL> Brave Shecky sniping from the sidelines, wrong as
always with nothing but vituperation and mistaken insistences.

And Sheldon wants people to believe that he knows how to
cook. Bwah...

Pastorio