"George Shirley" > wrote in message
.. .
> Becca wrote:
>> Bob Terwilliger wrote:
>>>
>>> What are some other favorite uses of chicken livers?
>>>
>>> Bob
>>
>>
>> Dirty rice.
>>
>>
>> Becca
>
> Ain't nothing like a big dish of flour dredged pan fried chicken livers
> and gizzards along with some greens and maybe a fried tater or two.
> Anything else is heresy and/or a pretense.

Fried with bacon is heresy and/or a pretense?

On Apr 7, 12:33*pm, Kathleen > wrote:
> John Kane wrote:
> > On Apr 5, 7:37 pm, Kathleen > wrote:
>
> >>Becca wrote:
>
> >>>Minute Rice
> >>>Jarred roux
> >>>Guacamole
> >>>Gravy
> >>>Frozen Toast
> >>>Cocktail sauce
>
> >>What, you mean *ever* or for personal consumption?
>
> >>I will confess to buying canned green beans and mixed veggies, fresh
> >>chicken livers and combo gizzards and hearts for the dogs.
>
> > You feed chicken livers to the dogs?????
> > I use them for chopped liver or just as a sauté, perhaps with a few
> > onions and some sour cream.
>
> I make homemade liver treats for them.http://webpages.charter.net/dhfm/hom...vertreats.html
>
> You wouldn't believe what the store bought ones cost. *And the homemade
> ones are so delicious and gorgeously stinky that dogs will literally do
> back flips for even tiny crumbs.
>

I've been looking for some new hors d'oeuve recipes. How would this
work on humans?

John Kane Kingston ON Canada

On Apr 7, 3:19*pm, sf > wrote:
> On Tue, 7 Apr 2009 09:10:53 -0700 (PDT), John Kane
>
> > wrote:
> >I use them for chopped liver
>
> Would you mind posting your recipe or method? *I can never get it
> right.

Some of my recipes are a bit crude
This works for me but I just am working blind when I make it.

Ingredients (Quantities are up to the cook)
Chicken livers
Garlic
Olive oil (Any decent cooking oil will do but olive gives a bit more
flavour.)
Pepper

Rince chicken livers
Boil chicken livers
Chop chicken livers very finely [1]
Chop some garlic very finely
Mix chicken livers, garlic and a bit of pepper with olive oil. Keep
adding oil until you get the consistancy you want.
Taste. Add a bit more chopped garlic or pepper as needed
Let stand for a while ( I usually give it 24 hours)
Serve.

I hope this helps. Chopped liver done my way is pretty hard to mess up
but it can be hard on the knife hand.

John Kane Kingston ON Canada



1. I don't have a food processor or blender so I just chop away with
a chef's knife. It's a lot of work but the texture is usually better
than what I can get in a restaurant. I imagine you could get a decent
result with a food processor if you don't overprocess the livers.

If I was doing it commerically I'd probably use a Buffalo Chopper if
it was available http://www.zesco.com/products.cfm?su...pID=050512SS03

John Kane wrote:

> On Apr 7, 12:33 pm, Kathleen > wrote:
>
>>John Kane wrote:
>>
>>>On Apr 5, 7:37 pm, Kathleen > wrote:
>>
>>>>Becca wrote:
>>
>>>>>Minute Rice
>>>>>Jarred roux
>>>>>Guacamole
>>>>>Gravy
>>>>>Frozen Toast
>>>>>Cocktail sauce
>>
>>>>What, you mean *ever* or for personal consumption?
>>
>>>>I will confess to buying canned green beans and mixed veggies, fresh
>>>>chicken livers and combo gizzards and hearts for the dogs.
>>
>>>You feed chicken livers to the dogs?????
>>>I use them for chopped liver or just as a sauté, perhaps with a few
>>>onions and some sour cream.
>>
>>I make homemade liver treats for them.http://webpages.charter.net/dhfm/hom...vertreats.html
>>
>>You wouldn't believe what the store bought ones cost. And the homemade
>>ones are so delicious and gorgeously stinky that dogs will literally do
>>back flips for even tiny crumbs.
>>
>
>
> I've been looking for some new hors d'oeuve recipes. How would this
> work on humans?
>
> John Kane Kingston ON Canada


My 18 year-old daughter, who professes to despise liver, steal chunks of
this stuff, salts it and eats it.

Tracy wrote:
>
> Not a big fan of chicken livers, but I recently discovered that I like
> chicken liver pate! Go figure.
> Friends had a dinner party not too long ago and served a really nice
> one. I got the recipe but I haven't made it yet.

> I don't have the recipe here but it had a lot of butter and port.

You say that like it's a bad thing? <g>

BTW, I don't use port; I use brandy instead. Delish.

--
Cheers
Chatty Cathy
"Sorry Dear, dinner is late, had to reboot the stove." -mrr

On Apr 8, 11:37*am, Kathleen > wrote:
> John Kane wrote:
> > On Apr 7, 12:33 pm, Kathleen > wrote:
>
> >>John Kane wrote:
>
> >>>On Apr 5, 7:37 pm, Kathleen > wrote:
>
> >>>>Becca wrote:
>
> >>>>>Minute Rice
> >>>>>Jarred roux
> >>>>>Guacamole
> >>>>>Gravy
> >>>>>Frozen Toast
> >>>>>Cocktail sauce
>
> >>>>What, you mean *ever* or for personal consumption?
>
> >>>>I will confess to buying canned green beans and mixed veggies, fresh
> >>>>chicken livers and combo gizzards and hearts for the dogs.
>
> >>>You feed chicken livers to the dogs?????
> >>>I use them for chopped liver or just as a sauté, perhaps with a few
> >>>onions and some sour cream.
>
> >>I make homemade liver treats for them.http://webpages.charter.net/dhfm/hom...vertreats.html
>
> >>You wouldn't believe what the store bought ones cost. *And the homemade
> >>ones are so delicious and gorgeously stinky that dogs will literally do
> >>back flips for even tiny crumbs.
>
> > I've been looking for some new hors d'oeuve recipes. *How would this
> > work on humans?
>
> > John Kane Kingston ON Canada
>
> My 18 year-old daughter, who professes to despise liver, steal chunks of
> this stuff, salts it and eats it.-

This is sounding better and better all the time.

ChattyCathy wrote:
> Tracy wrote:
>> Not a big fan of chicken livers, but I recently discovered that I like
>> chicken liver pate! Go figure.
>> Friends had a dinner party not too long ago and served a really nice
>> one. I got the recipe but I haven't made it yet.
>
>> I don't have the recipe here but it had a lot of butter and port.
>
> You say that like it's a bad thing? <g>
>
> BTW, I don't use port; I use brandy instead. Delish.
>

Oh, it is definitely NOT a bad thing! ;-)
I would like to make it, but I have had no occasion suitable. A friend
is graduating from college this May and there will likely be a party. I
could make it then.

-Tracy

On Wed, 8 Apr 2009 08:34:04 -0700 (PDT), John Kane
> wrote:

>I hope this helps. Chopped liver done my way is pretty hard to mess up
>but it can be hard on the knife hand.

Thanks! I'd tried to make chopped chicken liver, the jewish way and
never could get it right. I'll give your method a try without any
preconceptions.

--
I love cooking with wine.
Sometimes I even put it in the food.

In article >, Tracy >
wrote:

> Omelet wrote:
> > In article >,
> > "Michael \"Dog3\"" > wrote:
> >
> >>> Doesn't this practice go directly against the person who said they'd
> >>> never buy frozen onions?
> >> I suppose. Who said they'd never buy frozen onions? I probably wouldn't
> >> because I usually have several onions on hand at a time. If I'm not
> >> going to use them, I chop, vacume seal and freeze. They're great to
> >> throw into soups and stews.
> >
> > The reason that I've personally purchased frozen pearl onions is because
> > they were about 1/3rd the price of fresh pearl onions!
> >
> > Truly.
>
> I buy frozen pearl onions. They are good in beef stew and cheaper than
> fresh. The only time I use fresh pearl onions is when I make balsamic
> glazed onions for Thanksgiving.
>
> An ex SIL used to chop onions and celery and freeze them. She didn't
> vacuum pack them though. I thought it was a neat idea, but I don't have
> a lot of extra freezer space so I don't bother.
>
> Tracy

And chopped large onions are not the same as pearl onions.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Wed, 08 Apr 2009 09:58:11 -0400, Tracy wrote:

> Omelet wrote:
>> In article >,
>> "Michael \"Dog3\"" > wrote:
>>
>>>> Doesn't this practice go directly against the person who said they'd
>>>> never buy frozen onions?
>>> I suppose. Who said they'd never buy frozen onions? I probably wouldn't
>>> because I usually have several onions on hand at a time. If I'm not
>>> going to use them, I chop, vacume seal and freeze. They're great to
>>> throw into soups and stews.
>>
>> The reason that I've personally purchased frozen pearl onions is because
>> they were about 1/3rd the price of fresh pearl onions!
>>
>> Truly.
>
> I buy frozen pearl onions. They are good in beef stew and cheaper than
> fresh.

plus, you don't have to peel the damn things.

your pal,
blake

Tracy wrote:

> ChattyCathy wrote:
>> Tracy wrote:
>>> Not a big fan of chicken livers, but I recently discovered that I
>>> like chicken liver pate! Go figure.
>>> Friends had a dinner party not too long ago and served a really nice
>>> one. I got the recipe but I haven't made it yet.
>>
>>> I don't have the recipe here but it had a lot of butter and port.
>>
>> You say that like it's a bad thing? <g>
>>
>> BTW, I don't use port; I use brandy instead. Delish.
>>
>
> Oh, it is definitely NOT a bad thing! ;-)
> I would like to make it, but I have had no occasion suitable. A friend
> is graduating from college this May and there will likely be a party.
> I could make it then.

Why wait that long?

Here's a quick and easy recipe - which is very similar to the one I have
which I got from a lady I used to work with, who must have had access
to google long before I did ;-)

http://www.bbc.co.uk/food/recipes/da...at_71660.shtml

--
Cheers
Chatty Cathy
"Sorry Dear, dinner is late, had to reboot the stove." -mrr

On Tue, 07 Apr 2009 21:41:34 +0200, ChattyCathy wrote:

> Becca wrote:
>
>> Minute Rice
>> Jarred roux
>> Guacamole
>> Gravy
>> Frozen Toast
>> Cocktail sauce
>
> This thread has been a real eye opener for me. Never heard of some of
> the convenience foods available in the Northern Hemisphere until I saw
> them mentioned here. I know about things like Miracle Whip and Cheese
> Whiz - but peanut butter slices, that one can slap on a piece of bread?
> Fercripessakes...

USA Number One!!!

your pal,
blake

In article >,
blake murphy > wrote:

> On Wed, 08 Apr 2009 09:58:11 -0400, Tracy wrote:
>
> > Omelet wrote:
> >> In article >,
> >> "Michael \"Dog3\"" > wrote:
> >>
> >>>> Doesn't this practice go directly against the person who said they'd
> >>>> never buy frozen onions?
> >>> I suppose. Who said they'd never buy frozen onions? I probably wouldn't
> >>> because I usually have several onions on hand at a time. If I'm not
> >>> going to use them, I chop, vacume seal and freeze. They're great to
> >>> throw into soups and stews.
> >>
> >> The reason that I've personally purchased frozen pearl onions is because
> >> they were about 1/3rd the price of fresh pearl onions!
> >>
> >> Truly.
> >
> > I buy frozen pearl onions. They are good in beef stew and cheaper than
> > fresh.
>
> plus, you don't have to peel the damn things.
>
> your pal,
> blake

There is that. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

blake murphy wrote:

> On Tue, 07 Apr 2009 21:41:34 +0200, ChattyCathy wrote:
>
>> Becca wrote:
>>
>>> Minute Rice
>>> Jarred roux
>>> Guacamole
>>> Gravy
>>> Frozen Toast
>>> Cocktail sauce
>>
>> This thread has been a real eye opener for me. Never heard of some of
>> the convenience foods available in the Northern Hemisphere until I
>> saw them mentioned here. I know about things like Miracle Whip and
>> Cheese Whiz - but peanut butter slices, that one can slap on a piece
>> of bread? Fercripessakes...
>
> USA Number One!!!
>
> your pal,
> blake

<snork>
--
Cheers
Chatty Cathy
"Sorry Dear, dinner is late, had to reboot the stove." -mrr

On Apr 7, 3:41*pm, ChattyCathy > wrote:
> Becca wrote:
> > Minute Rice
> > Jarred roux
> > Guacamole
> > Gravy
> > Frozen Toast
> > Cocktail sauce
>
> This thread has been a real eye opener for me. Never heard of some of
> the convenience foods available in the Northern Hemisphere until I saw
> them mentioned here. I know about things like Miracle Whip and Cheese
> Whiz - but peanut butter slices, that one can slap on a piece of bread?
> Fercripessakes...

If there's one thing the much vaunted Free Market is good at, it's
separating fools from their money.

We've barely scratched the surface of what's available in America,
since
so many people here actually enjoy cooking. I'll try to pay attention
to
some of the more outrageous concepts when I'm at the grocery store
on Friday.

Cindy Hamilton

George Shirley wrote:
> Ain't nothing like a big dish of flour dredged pan fried chicken
> livers and gizzards along with some greens and maybe a fried tater or
> two. Anything else is heresy and/or a pretense.

One day I ordered lunch from the drive-thru window at Hartz's Chicken.
By mistake I ordered 'lizards & givers', instead of livers & gizzards.
I was so embarrassed.


Becca

Omelet wrote:
>
> With severe arthritis?
> Probably.
>
> Then there are the hoards of lazies that don't like to cook at all. ;-)
> I've never seen peanut butter slices? I'll have to look just for grins.
>
> I HAVE bought pre-cooked, pre-peeled "Egglands Best" eggs tho'. They are
> convenient for camping as they tend to keep longer. They have a
> preservative added.
>
> Right now, I've got onion skin dyed easter eggs to eat. :-) I need to
> process the pics and post them.
>

The ones I saw, looked like the individually wrapped cheese slices, only
it was peanut butter.

One of my friends has arthritis and she is 53; she is in a wheelchair
almost full time. There are so many simple things she can not do, like
hook the clasp on a watch or a necklace, or even turn a door knob. She
travels all over the world and she travels alone, but I have met her in
places like Germany, Brazil, Argentina. We met in Manhattan and she
arrived at the hotel before I did. I called her room, but she was
gone. She had never been there before, so she was riding around
Manhattan in her wheelchair, sightseeing. Most people would be safe, but
she carries a fanny pack filled with money, and it is often unzipped
with gobs of cash hanging out of it. My husband tells me that angels
must be watching over her. lol


Becca

Becca wrote:
> George Shirley wrote:
>> Ain't nothing like a big dish of flour dredged pan fried chicken
>> livers and gizzards along with some greens and maybe a fried tater or
>> two. Anything else is heresy and/or a pretense.
>
> One day I ordered lunch from the drive-thru window at Hartz's Chicken.
> By mistake I ordered 'lizards & givers', instead of livers & gizzards.
> I was so embarrassed.
>
> Becca

Some parts of the world they could have filled your order as given. LOL

On Apr 8, 2:58*pm, Cindy Hamilton > wrote:
> On Apr 7, 3:41*pm, ChattyCathy > wrote:
>
> > Becca wrote:
> > > Minute Rice
> > > Jarred roux
> > > Guacamole
> > > Gravy
> > > Frozen Toast
> > > Cocktail sauce
>
> > This thread has been a real eye opener for me. Never heard of some of
> > the convenience foods available in the Northern Hemisphere until I saw
> > them mentioned here. I know about things like Miracle Whip and Cheese
> > Whiz - but peanut butter slices, that one can slap on a piece of bread?
> > Fercripessakes...
>
> If there's one thing the much vaunted Free Market is good at, it's
> separating fools from their money.
>
> We've barely scratched the surface of what's available in America,
> since
> so many people here actually enjoy cooking. *I'll try to pay attention
> to
> some of the more outrageous concepts when I'm at the grocery store
> on Friday.
>
> Cindy Hamilton

Pehaps we could have a competition or survey? Who can find the most
absuard "food" product in their store?

John Kane Kingston ON Canada

On Wed 08 Apr 2009 12:08:45p, Becca told us...

> George Shirley wrote:
>> Ain't nothing like a big dish of flour dredged pan fried chicken
>> livers and gizzards along with some greens and maybe a fried tater or
>> two. Anything else is heresy and/or a pretense.
>
> One day I ordered lunch from the drive-thru window at Hartz's Chicken.
> By mistake I ordered 'lizards & givers', instead of livers & gizzards.
> I was so embarrassed.
>
>
> Becca
>

How did the lizards taste? I've eaten givers before.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"John Kane" wrote

>Pehaps we could have a competition or survey? Who can find the most
>absuard "food" product in their store?

How about a logical one but based on the local area?

Sasebo, prebaked frozen idaho potatoes. Not stuffed, just prebaked and
frozen.

There is some odd reason why they are horribly expensive there to get
idaho's if you can even find them. I've seen'em up to 6$ a lb (when
stateside they were 25cents a lb if that). Mostly, you just can't find'em
at all. Just thin skinned red or whites, or yams etc.

Along comes these pre-baked frozen ones with a 5 lb bag only 4.99$... I was
thinking hard but they came out only 2 months before I left and we resisted.
Bsrely resisted.

In article >,
Becca > wrote:

> Omelet wrote:
> >
> > With severe arthritis?
> > Probably.
> >
> > Then there are the hoards of lazies that don't like to cook at all. ;-)
> > I've never seen peanut butter slices? I'll have to look just for grins.
> >
> > I HAVE bought pre-cooked, pre-peeled "Egglands Best" eggs tho'. They are
> > convenient for camping as they tend to keep longer. They have a
> > preservative added.
> >
> > Right now, I've got onion skin dyed easter eggs to eat. :-) I need to
> > process the pics and post them.
> >
>
> The ones I saw, looked like the individually wrapped cheese slices, only
> it was peanut butter.

Fascinating!

>
> One of my friends has arthritis and she is 53; she is in a wheelchair
> almost full time. There are so many simple things she can not do, like
> hook the clasp on a watch or a necklace, or even turn a door knob. She
> travels all over the world and she travels alone, but I have met her in
> places like Germany, Brazil, Argentina. We met in Manhattan and she
> arrived at the hotel before I did. I called her room, but she was
> gone. She had never been there before, so she was riding around
> Manhattan in her wheelchair, sightseeing. Most people would be safe, but
> she carries a fanny pack filled with money, and it is often unzipped
> with gobs of cash hanging out of it. My husband tells me that angels
> must be watching over her. lol
>
> Becca

Indeed.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
"cshenk" > wrote:

> "John Kane" wrote
>
> >Pehaps we could have a competition or survey? Who can find the most
> >absuard "food" product in their store?
>
> How about a logical one but based on the local area?
>
> Sasebo, prebaked frozen idaho potatoes. Not stuffed, just prebaked and
> frozen.
>
> There is some odd reason why they are horribly expensive there to get
> idaho's if you can even find them. I've seen'em up to 6$ a lb (when
> stateside they were 25cents a lb if that). Mostly, you just can't find'em
> at all. Just thin skinned red or whites, or yams etc.
>
> Along comes these pre-baked frozen ones with a 5 lb bag only 4.99$... I was
> thinking hard but they came out only 2 months before I left and we resisted.
> Bsrely resisted.

We have these shrink wrapped spuds in the produce section (individually
wrapped) with nuking instructions on them.

I've resisted. ;-)

I don't recall the exact price, but I can saran wrap my own fresh ones
for FAR cheaper.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

"Omelet" wrote
> "cshenk" wrote:

>> How about a logical one but based on the local area?
>> Sasebo, prebaked frozen idaho potatoes. Not stuffed, just prebaked and
>> frozen.
>> There is some odd reason why they are horribly expensive there to get
>> idaho's if you can even find them. I've seen'em up to 6$ a lb (when

>> Along comes these pre-baked frozen ones with a 5 lb bag only 4.99$... I
>> was
>> thinking hard but they came out only 2 months before I left and we
>> resisted.

> We have these shrink wrapped spuds in the produce section (individually
> wrapped) with nuking instructions on them.

I've seen those too. People are incredibly stupid! I saw a lady get 2 of
them for a 'special dinner' while moaning at the price of everything. (a
peek at her cart and it was loaded with everything premade, even
*pre-stuffed pork loin!*)

> I've resisted. ;-)

I may have given in on the idahos eventually. I think it was an import
thing to support local farmers in Japan. I don't mind that at all but
eventally you get a hankering for a true baked idaho with crusty skin.

> I don't recall the exact price, but I can saran wrap my own fresh ones
> for FAR cheaper.

Heheh I dont even do that. I just wash'em and dump'em in the crockpot wet
and let'em steam in their jackets. I'm the rare one who barely uses a
microwave. I loaned it ut to a newcommer in Sasebo once (their stuff as
like all of us, would take 4-5 months to arrive). Family didnt notice for 2
weeks that it was gone and even then, they didnt miss it much.

On Wed, 08 Apr 2009 09:51:51 -0400, Tracy > wrote:

>Friends had a dinner party not too long ago and served a really nice
>one. I got the recipe but I haven't made it yet.
>I don't have the recipe here but it had a lot of butter and port.

Yummers! Please post the recipe.

Tapping foot <I'm waaaiting>



--
I love cooking with wine.
Sometimes I even put it in the food.

sf wrote:
> On Wed, 08 Apr 2009 09:51:51 -0400, Tracy > wrote:
>
>> Friends had a dinner party not too long ago and served a really nice
>> one. I got the recipe but I haven't made it yet.
>> I don't have the recipe here but it had a lot of butter and port.
>
> Yummers! Please post the recipe.
>
> Tapping foot <I'm waaaiting>
>
>
>

Ok. Here it is.

Quick Chicken Liver Terrine (with my friend's changes at the end)


I don't know why it's called "quick" since it needs to chill overnight.

10 ounces chicken livers
1 cup butter
1/8 cup minced shallot
ground black pepper as needed
ground cinnamon as needed
ground nutmeg as needed
1/4 cup dry marsala
1/4 cup heavy cream, whipped to soft peaks

Clean the chicken livers and set aside.
In a large saute pan, melt the butter and cook the shallots until
translucent.
Add the chicken livers and cook for about seven minutes until cooked
through.
Add pepper, cinnamon and nutmeg and wine.
Puree the mixture in a blender or food processor. Fold in the whipped
cream and pour into a six cup terrine.

Cover with plastic wrap and refrigerate over night.

NOTES:
My friend used an extra half a stick of butter (1/4 cup)
She also used sweet marsala instead of dry.
She added 1/4 cup of port.
She used about 1/8 teaspoon of dry seasonings.

It was really really good. She had poured it into smaller dishes so it
could be spread around the room.

Hope you like it.

Tracy
(really needing to make this now....)

M

On Wed 08 Apr 2009 06:09:06p, Tracy told us...

> sf wrote:
>> On Wed, 08 Apr 2009 09:51:51 -0400, Tracy > wrote:
>>
>>> Friends had a dinner party not too long ago and served a really nice
>>> one. I got the recipe but I haven't made it yet.
>>> I don't have the recipe here but it had a lot of butter and port.
>>
>> Yummers! Please post the recipe.
>>
>> Tapping foot <I'm waaaiting>
>>
>>
>>
>
> Ok. Here it is.
>
> Quick Chicken Liver Terrine (with my friend's changes at the end)
>
>
> I don't know why it's called "quick" since it needs to chill overnight.
>
> 10 ounces chicken livers
> 1 cup butter
> 1/8 cup minced shallot
> ground black pepper as needed
> ground cinnamon as needed
> ground nutmeg as needed
> 1/4 cup dry marsala
> 1/4 cup heavy cream, whipped to soft peaks
>
> Clean the chicken livers and set aside.
> In a large saute pan, melt the butter and cook the shallots until
> translucent.
> Add the chicken livers and cook for about seven minutes until cooked
> through.
> Add pepper, cinnamon and nutmeg and wine.
> Puree the mixture in a blender or food processor. Fold in the whipped
> cream and pour into a six cup terrine.
>
> Cover with plastic wrap and refrigerate over night.
>
> NOTES:
> My friend used an extra half a stick of butter (1/4 cup)
> She also used sweet marsala instead of dry.
> She added 1/4 cup of port.
> She used about 1/8 teaspoon of dry seasonings.
>
> It was really really good. She had poured it into smaller dishes so it
> could be spread around the room.
>
> Hope you like it.
>
> Tracy
> (really needing to make this now....)
>
> M
>

It sounds delicous, Tracy! Copied and saved.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

On Wed, 08 Apr 2009 14:08:45 -0500, Becca > wrote:

>George Shirley wrote:
>> Ain't nothing like a big dish of flour dredged pan fried chicken
>> livers and gizzards along with some greens and maybe a fried tater or
>> two. Anything else is heresy and/or a pretense.
>
>One day I ordered lunch from the drive-thru window at Hartz's Chicken.
>By mistake I ordered 'lizards & givers', instead of livers & gizzards.
>I was so embarrassed.
>
>
>Becca

There was a little bar and restaurant (might still be there for all I
know) outside of Yuma AZ that had livers and gizzards on the menu. If
you wanted some of each you ordered lizards. They were so danged good.
koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/01

In article >,
"cshenk" > wrote:

> > We have these shrink wrapped spuds in the produce section (individually
> > wrapped) with nuking instructions on them.
>
> I've seen those too. People are incredibly stupid! I saw a lady get 2 of
> them for a 'special dinner' while moaning at the price of everything. (a
> peek at her cart and it was loaded with everything premade, even
> *pre-stuffed pork loin!*)

Some people are fidiots. <g>

>
> > I've resisted. ;-)
>
> I may have given in on the idahos eventually. I think it was an import
> thing to support local farmers in Japan. I don't mind that at all but
> eventally you get a hankering for a true baked idaho with crusty skin.
>
> > I don't recall the exact price, but I can saran wrap my own fresh ones
> > for FAR cheaper.
>
> Heheh I dont even do that. I just wash'em and dump'em in the crockpot wet
> and let'em steam in their jackets. I'm the rare one who barely uses a
> microwave. I loaned it ut to a newcommer in Sasebo once (their stuff as
> like all of us, would take 4-5 months to arrive). Family didnt notice for 2
> weeks that it was gone and even then, they didnt miss it much.

If I do a single potato for a snack, I'll often nuke it. If I'm making
a batch for a meal, I'll generally pressure cook them, or if I'm cooking
them with a roast or something, they get braised in the pan with the
meat.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Wed, 08 Apr 2009 21:09:06 -0400, Tracy > wrote:

>sf wrote:
>> On Wed, 08 Apr 2009 09:51:51 -0400, Tracy > wrote:
>>
>>> Friends had a dinner party not too long ago and served a really nice
>>> one. I got the recipe but I haven't made it yet.
>>> I don't have the recipe here but it had a lot of butter and port.
>>
>> Yummers! Please post the recipe.
>>
>> Tapping foot <I'm waaaiting>
>>
>>
>>
>
>Ok. Here it is.
>
>Quick Chicken Liver Terrine (with my friend's changes at the end)


Mmm, thanks! Copied and saved under appetizers.

--
I love cooking with wine.
Sometimes I even put it in the food.

Christine wrote:

> Do you have the book, Happy In The Kitchen, by Michel Richard?
>
> If so, try the Faux Gras. Marvelous!!
>
> I think I used to have some pictures of this, but I don't know where
> they are now...

I do *not* have that book. Is there any chance you could post a description
of the recipe, or is it too involved?

Bob

George Shirley wrote:
> Becca wrote:
>> Bob Terwilliger wrote:
>>>
>>> What are some other favorite uses of chicken livers?
>>>
>>> Bob
>>
>>
>> Dirty rice.
>>
>>
>> Becca
>
> Ain't nothing like a big dish of flour dredged pan fried chicken livers
> and gizzards along with some greens and maybe a fried tater or two.
> Anything else is heresy and/or a pretense.


I like fried chicken livers dunked in cream gravy. Don't much care for
gizzards. I don't think any of the chicken places up here serve it :-(

(nothing wrong with dirty rice either)

Bob

On Wed, 8 Apr 2009 12:44:15 -0700 (PDT), John Kane
> wrote:
>
>Pehaps we could have a competition or survey? Who can find the most
>absuard "food" product in their store?
>
I think sliced peanut butter should be the benchmark. To me, it can't
get any sillier than that. The other stuff I've seen mentioned is
just convenience food.

> Minute Rice
> Jarred roux
> Guacamole
> Gravy
> Frozen Toast
Isn't that "french" toast?
> Cocktail sauce

> Kraft Dinner


--
I love cooking with wine.
Sometimes I even put it in the food.

On Wed, 08 Apr 2009 07:18:18 -0500, George Shirley
> wrote:
>
>Ain't nothing like a big dish of flour dredged pan fried chicken livers
>and gizzards along with some greens and maybe a fried tater or two.
>Anything else is heresy and/or a pretense.

Tell me what you really think, George!

--
I love cooking with wine.
Sometimes I even put it in the food.

Wayne Boatwright wrote:
> On Wed 08 Apr 2009 12:08:45p, Becca told us...
>
>
>> George Shirley wrote:
>>
>>> Ain't nothing like a big dish of flour dredged pan fried chicken
>>> livers and gizzards along with some greens and maybe a fried tater or
>>> two. Anything else is heresy and/or a pretense.
>>>
>> One day I ordered lunch from the drive-thru window at Hartz's Chicken.
>> By mistake I ordered 'lizards & givers', instead of livers & gizzards.
>> I was so embarrassed.
>>
>>
>> Becca
>>
>>
>
> How did the lizards taste? I've eaten givers before.
>

Oh my, please send photos. [Did I say that???] lol


Becca

blake murphy wrote:
>Tracy wrote:
>
>
>>Omelet wrote:
>>
>>> "Michael \"Dog3\"" wrote:
>>>
>>>
>>>>>Doesn't this practice go directly against the person who said they'd
>>>>>never buy frozen onions?
>>>>
>>>>I suppose. Who said they'd never buy frozen onions? I probably wouldn't
>>>>because I usually have several onions on hand at a time. If I'm not
>>>>going to use them, I chop, vacume seal and freeze. They're great to
>>>>throw into soups and stews.
>>>
>>>The reason that I've personally purchased frozen pearl onions is because
>>>they were about 1/3rd the price of fresh pearl onions!
>>>
>>>Truly.
>>
>>I buy frozen pearl onions. They are good in beef stew and cheaper than
>>fresh.
>
>
> plus, you don't have to peel the damn things.
>
> your pal,
> blake

*chuckle* i get fresh peas as well as onions, pearl, leek or otherwise,
i cant imagine buying a processed food if a fresh were available.

There's a little old Asian woman who sits outside a food store in the
local Chinatown during the spring and summer and shells peas all day.

She speaks no English and it took me a while to get the hang of just
offering her several dollars and a smile for a bag of freshly shelled peas.

In side the store the peas she shells are wrapped in plastic and
Styrofoam and sold for 98¢ per pound, fresh or frozen. But if you just
walk up to her, smile, and hold out 2 - 3 dollars she will eyeball a
sack full of freshly shelled peas for you and smile and take your money
and give you a 2 - 3 pound sack of peas & a nod. If you ask her
anything in English she will politly ignore you.

The few times i have weighed her sacks of peas (chez soi they were
heavier than what i assumed i had paid for.

But i love to brag about my local Asian shopping area, its the only
thing that really keeps me in the area i am, i suppose when i eventually
pry myself loose and move to Ariz. or New Mex. you will all have to put
up with me raving about my own garden produce
--
JL

Omelet wrote:
> In article >,
> "cshenk" > wrote:
>
>
>>>We have these shrink wrapped spuds in the produce section (individually
>>>wrapped) with nuking instructions on them.
>>
>>I've seen those too. People are incredibly stupid! I saw a lady get 2 of
>>them for a 'special dinner' while moaning at the price of everything. (a
>>peek at her cart and it was loaded with everything premade, even
>>*pre-stuffed pork loin!*)
>
>
> Some people are fidiots. <g>
>
>>>I've resisted. ;-)
>>
>>I may have given in on the idahos eventually. I think it was an import
>>thing to support local farmers in Japan. I don't mind that at all but
>>eventally you get a hankering for a true baked idaho with crusty skin.
>>
>>
>>>I don't recall the exact price, but I can saran wrap my own fresh ones
>>>for FAR cheaper.
>>
>>Heheh I dont even do that. I just wash'em and dump'em in the crockpot wet
>>and let'em steam in their jackets. I'm the rare one who barely uses a
>>microwave. I loaned it out to a newcommer in Sasebo once (their stuff as
>>like all of us, would take 4-5 months to arrive). Family didnt notice for 2
>>weeks that it was gone and even then, they didnt miss it much.

*chuckle* these days the only thing the microwave gets used for is a cup
of tea. The elderly relative likes to heat up water in a cup for her
tea, she particularly likes h ow the cup is heated along with the water.

>
>
> If I do a single potato for a snack, I'll often nuke it. If I'm making
> a batch for a meal, I'll generally pressure cook them, or if I'm cooking
> them with a roast or something, they get braised in the pan with the
> meat.

I was making a beef stock yesterday, i had planed to make a bit pot of
white bean soup for dinner. But the bones took so long, they were big
hip bones i think, that i decided to just put some new white potatoes
into the stock for about 10 minutes to simmer.

Pulled them out and while the stock continued to simmer & served them
smashed with a pat of butter and some previously cooked & warmed
chicken. With a small green salad it was sufficient for a light dinner.

Now the stock is simmering with white beans and soon i will begin to add
the various veggies and spices.

When the beans are near done i will divide the beans & stock in half and
make up one with leftover beef and the other with leftover chicken and
place in the freezer, and serve tonight's dinner of it with some fresh
prawns poached in the soup & served with garlic cornbread.
--
JL

In article >,
Joseph Littleshoes > wrote:

> When the beans are near done i will divide the beans & stock in half and
> make up one with leftover beef and the other with leftover chicken and
> place in the freezer, and serve tonight's dinner of it with some fresh
> prawns poached in the soup & served with garlic cornbread.
> --
> JL

Beans with prawns? That's different. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Joseph Littleshoes > wrote in
:

>
>
> blake murphy wrote:

>>>
>>>I buy frozen pearl onions. They are good in beef stew and cheaper
>>>than fresh.
>>
>>
>> plus, you don't have to peel the damn things.
>>
>> your pal,
>> blake
>
> *chuckle* i get fresh peas as well as onions, pearl, leek or
> otherwise, i cant imagine buying a processed food if a fresh were
> available.

I don't think I'd consider frozen raw peas or onions to be a "processed"
food. In many cases, depending on where you buy your produce and what
you're buying, you may find that the produce that was snap frozen shortly
after harvest retains more nutritional value than produce that is a week
old.

I buy frozen peas - not just because of the convenience but also because
they're a damn sight cheaper. Unfortunately I'm not so lucky as you to have
someone selling freshly shelled peas at bargain prices :-)

I've never bought frozen onions but certainly might be tempted if I had to
cook a large amount. Usually even before getting to the end of two onions
my nose is running furiously, my eyes hurt, buckets of tears are running
down my face and I'm in danger of chopping off a finger because I can't
keep my eyes open well enough to see what I'm doing :-)


--
Rhonda Anderson
Cranebrook, NSW, Australia

Core of my heart, my country! Land of the rainbow gold,
For flood and fire and famine she pays us back threefold.
My Country, Dorothea MacKellar, 1904

On Wed, 15 Apr 2009 13:17:34 -0700, Joseph Littleshoes wrote:
>
> But i love to brag about my local Asian shopping area, its the only
> thing that really keeps me in the area i am, i suppose when i eventually
> pry myself loose and move to Ariz. or New Mex. you will all have to put
> up with me raving about my own garden produce

i enjoy reading about it, joseph.

your pal,
blake