On Fri, 8 May 2009 11:30:19 -0400, cybercat wrote:

> "blake murphy" > wrote in message
> ...
>> On Thu, 07 May 2009 14:38:52 GMT, blake murphy wrote:
>>
>>> On Wed, 6 May 2009 10:05:55 -0700 (PDT), aem wrote:
>>>
>>>> Quick meals are often desirable, but some things just shouldn't be
>>>> rushed. Here's a link to a Mark Bittman recipe in today's NY Times
>>>> for chicken livers with caramelized onions and mushrooms. I haven't
>>>> made it yet but it looks foolproof. You'll have to plan for 45
>>>> minutes or so, but the actual effort needed is minimal and the reward
>>>> is sure to be delicious.
>>>>
>>>> http://tinyurl.com/d7lfep
>>>>
>>>> This kind of dish raises the question, what do you usually do while
>>>> something is cooking slowly and only needs occasional attention? Wash
>>>> prep dishes? Reorganize spices? Wax the kitchen floor? Taste test a
>>>> number of wines to select the perfect complement to dinner? Check rfc
>>>> for entertaining flame wars? -aem
>>>
>>> 'four chicken livers' doesn't sound right with the amounts for the rest
>>> of
>>> the ingredients, and 'four servings.' are chicken livers about the size
>>> of
>>> a walnut?
>>>
>>> your pal,
>>> blake
>>
>> oops. that shoulod read 'aren't chicken livers.'
>>
>
> They're chicken livers, man. I'm thinkinig none would be better.

i like chopped chicken liver and chicken liver pate, but haven't really
tried whole ones.

your pal,
blake