On 2015-09-07 17:29:01 +0000, cshenk said:


>>> I started making small drop dumplings from a Hungarian recipe a
>>> couple of months ago. They are simple, tiny, tasty. There is also
>>> have a recipe for "liver dumplings". It's pretty much the same
>>> thing with one chicken liver chopped up fine and added to the whole
>>> concoction. I've become a fan of the tiny dumplings.
>>
>> I have my mother's recipe for liver dumpling soup. It is much more
>> liver than that.

Perhaps the Hungarians were too poor for a more extravagant use of
liver. Or... not that crazy about the taste of liver.

>> I love liver dumpling soup but don't have it often.
>
> Ohh! Running and hiding from the evil of liver! (grin, you are
> welcome to my share!)

I find that people who are really adverse to a certain food,
particularly loud-in-the-mouth stuff, can usually be identified as
those who never ate them as children. And the fans; likely those that
had them regularly. Liver seems to be a big paradigm-buster in that
regard: I know a number of people that despised liver througout
childhood and guess what? Still do.

I'm a liver fan of almost any variety or composition.

A couple of years back I made maksalaatiko from "The Finnish Cookbook".
It's a liver-rice casserole with raisins and dark corn syrup. It's
said to be a traditional Christmas dish. I certainly liked it, but it
needs to be "tuned" for modern tastes: The book is from '64 and
leverages the experience of cooks from far earlier times. It seemed a
good springboard for a really exceptional dish, but I've yet to
follow-up.