Ho made liver spread: chicken livers, cured pork loin, beef fat (all
three major food groups) pulverized in the Le Machine with shallot,
butter, mace, sage, pepper, salt, EVOO, pinch of sugar.

Toasted white bread with Roquefort mustard(*) and mayo. Columbus
Salame Fiore, more thin-sliced cured pork loin, and a slathering of
liver spread. Romaine and red onion, FGBP to finish it off.

Not a bad lunch.... Breakfast. Whatever.

(*) http://store.asianfoodcompany.com/ld6753.html
(Awesome mustard)

-sw

"Sqwertz" > wrote in message
...
> Ho made liver spread: chicken livers, cured pork loin, beef fat (all
> three major food groups) pulverized in the Le Machine with shallot,
> butter, mace, sage, pepper, salt, EVOO, pinch of sugar.
>
> Toasted white bread with Roquefort mustard(*) and mayo. Columbus
> Salame Fiore, more thin-sliced cured pork loin, and a slathering of
> liver spread. Romaine and red onion, FGBP to finish it off.
>
> Not a bad lunch.... Breakfast. Whatever.


My God. Your breath.

On Sat, 22 Aug 2009 14:12:55 -0400, cybercat wrote:

> "Sqwertz" > wrote in message
> ...
>
>> Not a bad lunch.... Breakfast. Whatever.
>
> My God. Your breath.

Your FACE!

-sw

On Sat, 22 Aug 2009 11:31:53 -0500, Sqwertz
> wrote:

>Ho made liver spread: chicken livers, cured pork loin, beef fat (all
>three major food groups) pulverized in the Le Machine with shallot,
>butter, mace, sage, pepper, salt, EVOO, pinch of sugar.

>Toasted white bread with Roquefort mustard(*) and mayo. Columbus
>Salame Fiore, more thin-sliced cured pork loin, and a slathering of
>liver spread. Romaine and red onion, FGBP to finish it off.

I can tolerate the liver spread, pork loin, even the red onion. But
have never been fond of friends in a sandwich. Mine are usually too
tough... even when Adolph's Meat Tenderizer is used.

Tongue in cheek -- Terry
....who doesn't want to think about a Poor Boy sandwich...<ack!>

On Sat, 22 Aug 2009 19:10:17 -0500, Terry wrote:

> I can tolerate the liver spread, pork loin, even the red onion. But
> have never been fond of friends in a sandwich. Mine are usually too
> tough... even when Adolph's Meat Tenderizer is used.

This was the name of a former Jason's Deli sandwich which they
discontinued about 7 years ago. Liverwurst, pastrami, and corned
beef.

-sw

In article >,
Sqwertz > wrote:

> Ho made liver spread: chicken livers, cured pork loin, beef fat (all
> three major food groups) pulverized in the Le Machine with shallot,
> butter, mace, sage, pepper, salt, EVOO, pinch of sugar.

Approx what proportions please? I've seriously wanted to try making
some liverworst and I have some frozen calves liver I need to use up.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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In article >,
Sqwertz > wrote:

> On Sun, 23 Aug 2009 04:33:35 -0500, Omelet wrote:
>
> > In article >,
> > Sqwertz > wrote:
> >
> >> Ho made liver spread: chicken livers, cured pork loin, beef fat (all
> >> three major food groups) pulverized in the Le Machine with shallot,
> >> butter, mace, sage, pepper, salt, EVOO, pinch of sugar.
> >
> > Approx what proportions please? I've seriously wanted to try making
> > some liverworst and I have some frozen calves liver I need to use up.
>
> 7 parts livers, 3 parts cooked lean pork, 1.5 parts fat, 1 part
> shallot, season to taste.
>
> It's "Liverwertz", BTW.
>
> -sw

<lol> Ok, I'll store the recipe accordingly...
Was just wondering how much of what flavoring per lb. of meat you use.

Please?

Even if it's guesstimates.

Sausage making is about the only time I bother to measure ingredients.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

On Sun, 23 Aug 2009 08:35:52 -0500, Omelet wrote:

> In article >,
> Sqwertz > wrote:
>
>> On Sun, 23 Aug 2009 04:33:35 -0500, Omelet wrote:
>>
>>> In article >,
>>> Sqwertz > wrote:
>>>
>>>> Ho made liver spread: chicken livers, cured pork loin, beef fat (all
>>>> three major food groups) pulverized in the Le Machine with shallot,
>>>> butter, mace, sage, pepper, salt, EVOO, pinch of sugar.
>>>
>>> Approx what proportions please? I've seriously wanted to try making
>>> some liverworst and I have some frozen calves liver I need to use up.
>>
>> 7 parts livers, 3 parts cooked lean pork, 1.5 parts fat, 1 part
>> shallot, season to taste.
>>
>> It's "Liverwertz", BTW.
>>
>> -sw
>
> <lol> Ok, I'll store the recipe accordingly...
> Was just wondering how much of what flavoring per lb. of meat you use.
>
> Please?

<shrug> I don't know. Stop asking so many damned questions!!!

A teaspoon each of sage, pepper, and salt. And half as much mace.
I have no idea. I just do what feels right.

-sw

In article >,
Sqwertz > wrote:

> >> 7 parts livers, 3 parts cooked lean pork, 1.5 parts fat, 1 part
> >> shallot, season to taste.
> >>
> >> It's "Liverwertz", BTW.
> >>
> >> -sw
> >
> > <lol> Ok, I'll store the recipe accordingly...
> > Was just wondering how much of what flavoring per lb. of meat you use.
> >
> > Please?
>
> <shrug> I don't know. Stop asking so many damned questions!!!
>
> A teaspoon each of sage, pepper, and salt. And half as much mace.
> I have no idea. I just do what feels right.
>
> -sw

Ok. :-)

Thank you!
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


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