Lustig Andrei
 
  2  
Reply Thu 21 Jun, 2012 07:02 pm
Any club that offers liver in any form -- chopped, fried, sauteed, whatever -- is for me. The fact that I get no respect is just an added bonus to enable membership.
CalamityJane
 
  2  
Reply Thu 21 Jun, 2012 07:08 pm
@ossobuco,
Wow osso, you were a hot tamale - great pictures!!
-----
I am with Andy, I like liver in every form or shape, but I'd like to have onions with mine please!
0 Replies
 
ossobuco
 
  1  
Reply Thu 21 Jun, 2012 07:18 pm
@Lustig Andrei,
I liked liver once I tasted it not over cooked..
not in our house, but a long time later. Not to yammer at my parents, that was the way it was.
0 Replies
 
Joe Nation
 
  2  
Reply Thu 21 Jun, 2012 08:08 pm
I am looking forward to meetings.
When I was growing up in the Irish, French Canadian, Latvian, WASP neighborhood, we would occasionally taunt somebody or some team by saying they were chopped liver.
Fast forward to 1968 December, I am in a deli with my oldest, dearest (still is) friend, Annie, and our friend, Barb, whom we have both known from high school and whom one of us (me) l o n g s to be in love with and..............her new very rude Jewish fat boyfriend who was fat. Ahem. Anyway we ordered food and he, the rude (he was rude and mean) fat Jewish slug ordered "the chopped liver".
When our food came, I asked, very nicely, while saying that I had never tasted chopped liver, if I could have a smidge ??
He said " Order some. It will taste like mine."
{I can't get the image out of my head that those two ever shared anything more than a cab}
So, I'm a sport. I went up to the counter and ordered the chopped liver.
~~
It was like eating butter.
With some finely chopped onion and garlic.
No wonder he, the fat, yadda yadda yadda, wouldn't share.
Any way,
fast forward
to now
why, he asked nicely, is chopped liver a derogatory term?


Joe(What are we, crazy? It's ambrosia)Nation
0 Replies
 
Sturgis
 
  1  
Reply Thu 21 Jun, 2012 08:24 pm
@ossobuco,
Quote:
I see I've veered off topic.

Shall we talk liverwurst?

Oddly enough I ate a liverwurst sandwich earlier today.
Liverwurst always is a strange item for me to eat as it brings back memories of my late Arthur the cat. He loved liverwurst (loved garlic as well but that's another story).

Still have some liverwurst in the refrigerator for tomorrow.

0 Replies
 
MontereyJack
 
  1  
Reply Thu 21 Jun, 2012 10:35 pm
As Groucho said, I don't want to belong to any club that would accept me as a member.
Lustig Andrei
 
  1  
Reply Thu 21 Jun, 2012 10:36 pm
@MontereyJack,
Well then you can safely belong to this one. None of us want you to be a member.

Wink
0 Replies
 
MontereyJack
 
  1  
Reply Thu 21 Jun, 2012 10:39 pm
OK, I'm in. Or am I out? In the circumstances, it's kinda hard to tell.
0 Replies
 
ossobuco
 
  1  
Reply Thu 21 Jun, 2012 11:05 pm
You're in.

Did you pick up your badge?
Lustig Andrei
 
  1  
Reply Thu 21 Jun, 2012 11:32 pm
@ossobuco,
Badges? We don' need no steenkin' badges.
ossobuco
 
  1  
Reply Thu 21 Jun, 2012 11:38 pm
@Lustig Andrei,
C'mon, you knew I was kidding.
Ceili
 
  1  
Reply Thu 21 Jun, 2012 11:40 pm
0 Replies
 
Lustig Andrei
 
  1  
Reply Fri 22 Jun, 2012 12:13 am
@ossobuco,
ossobuco wrote:

C'mon, you knew I was kidding.


Of ccourse I knew that, Osso. But the line was too good to resist. And while the Blazing Saddles tribute to the line is certainly welcome, let's not forget the original was delivered by Carlos Montoya as the Mexican bandit in Treaure of the Sierra Madre. Btw, as a nice bit of trivia, that line does appear in, and was lifted intact from, the original novel by B. Traven. It's not a Hollywood addendum.
0 Replies
 
Setanta
 
  0  
Reply Fri 22 Jun, 2012 03:49 am
The best way to eat liverwurst is with a bunch a onion salt on it . . . you know, the kind with the chemical taste?
dlowan
 
  1  
Reply Fri 22 Jun, 2012 06:50 am
@Setanta,
Liver! I don't want no stinking liver!
Thomas
 
  0  
Reply Fri 22 Jun, 2012 08:18 am
@dlowan,
Good! This means this thread is a place of no significance to you, if not even a matter of utter indifference.
izzythepush
 
  1  
Reply Fri 22 Jun, 2012 08:26 am
What a bunch of faggots.

http://1.bp.blogspot.com/_CHrKKDU9290/Sa-5fnhJR7I/AAAAAAAAD2I/KoszFQI8LIA/s320/faggots.jpg

Quote:
Faggots with onion gravy
Ingredients
25g/1oz unsalted butter

1 medium onion, peeled and finely chopped

175g/6oz minced pigs' liver
2 lamb or pigs' heart, trimmed and cut into chunks

450g/1lb belly of pork, trimmed and rind removed

½ tsp mace

4tbsp freshly chopped chives

1 tsp freshly chopped sage

1 egg, beaten

salt and freshly ground pepper

115g/4oz fresh white bread crumbs

25g/1oz beef dripping or 3 tbsp olive oil

For the gravy
4 red onions, peeled and each onion cut into 8 wedges

4 sprigs of fresh thyme

1 tbsp olive oil

900ml/1½pt fresh beef stock

290ml/½ pint red wine

salt and freshly ground black pepper

Preparation method
1.Melt the butter in a small saucepan and add the onions. Cook until soft and transparent. Cool slightly

2.Place the belly pork onto a chopping board and cut into portions.

3.Place the minced pigs' liver into a large glass bowl and place under the blade of a mincer. Using a fine blade of a mincer, mince the pork belly and lambs heart directly into the bowl with the pig s liver. If you do not have a mincer at home ask your butcher to mince all your meat for you.

4.Add the cooled chopped onions, mace, chives, sage, beaten egg and salt and pepper. Stir in the breadcrumbs.

5.Using your hands shape the mixture into 12 patties. Place on a plate and chill for about 1 hour.

6.Preheat the oven to 200C/400F/Gas 6. 7. For the gravy: place the onion wedges into a large roasting pan or ovenproof dish. Add the thyme and drizzle over the olive oil. Place in the oven and roast uncovered for 40 minutes until the onions are caramelised.

7.Meanwhile heat the dripping or olive oil in a large frying pan. Fry the faggots until golden brown on both sides.

8.Place the stock and wine in a small saucepan, bring to the boil and reduce by a third.

9.Remove the roasted onions from the oven and lay the faggots on top. Pour over the gravy liqueur. Reduce the oven temperature to 180C/350F/Gas 4 and cook the faggots for 40 minutes.

10.Place two to three faggots onto a plate. Top with a spoonful of the onions and pour over the gravy. Serve the faggots with mashed potatoes and green vegetables.


http://www.bbc.co.uk/food/recipes/faggotswithoniongrav_3899
Rockhead
 
  1  
Reply Fri 22 Jun, 2012 08:30 am
@izzythepush,
and you wonder why folks bag on british food.

I'll just have some mushy peas, thanks...
0 Replies
 
dlowan
 
  0  
Reply Fri 22 Jun, 2012 08:46 am
@Thomas,
Thomas wrote:

Good! This means this thread is a place of no significance to you, if not even a matter of utter indifference.


It provokes me.
Setanta
 
  1  
Reply Fri 22 Jun, 2012 08:48 am
@dlowan,
dlowan wrote:
It provokes me.


Good . . . maybe some of us have a smidgen of significance.
 

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