On Thursday, August 22, 2019 at 10:16:43 AM UTC-4, Sheldon wrote:
> On Thu, 22 Aug 2019 03:03:46 -0700 (PDT), Cindy Hamilton
> > wrote:
>
> >On Wednesday, August 21, 2019 at 9:18:32 PM UTC-4, wrote:
> >> On Wednesday, August 21, 2019 at 6:44:16 AM UTC-5, A Moose in Love wrote:
> >> >
> >> > Cream of mushroom soup is also good for oven braising beef tongue. First of course you need to simmer until tender. Cool. Peel. Fry in butter then into the oven with the COMS.
> >> >
> >> I've never had beef tongue nor anywhere that serves it. I did read a recipe
> >> once on how to prepare it; I'll pass on ever attempting that dish.
> >
> >I had beef tongue Korean barbecue once. It was... interesting.
> >
> >Cindy Hamilton
>
> Ever you find yourself at a Kosher Jewish Deli order a tongue on rye:
> https://search.aol.com/aol/image;_yl... =loki-keyword
> Or prepare your own:
> https://www.myjewishlearning.com/rec...d-beef-tongue/

Does it have to be Kosher? I can get a tongue sandwich here in Ann Arbor,
but I know the deli isn't Kosher.

Cindy Hamilton

Cindy Hamilton wrote:
>
> Sheldon wrote:
> > Ever you find yourself at a Kosher Jewish Deli order a tongue on rye:
>
> Does it have to be Kosher?

Probably only if you are Jewish.

On Thursday, August 22, 2019 at 1:02:56 AM UTC-5, Bruce wrote:
>
> On Wed, 21 Aug 2019 22:55:31 -0700 (PDT), "
> > wrote:
>
> >On Thursday, August 22, 2019 at 12:51:58 AM UTC-5, Bruce wrote:
> >>
> >> I only know Rhinestone Cowboy. I sometimes play it for laughs. I then
> >> get dirty looks from my wife.
> >>
> >If you get the chance, watch the 2010 movie "True Grit." Sorry, no Glenn
> >Campbell in this remake.
>
> It's got a pretty high IMDB rating:
> <https://www.imdb.com/title/tt1403865/reference>
>
Give it a whirl sometime.

There was a discussion in the movie while 'Rooster' was on the witness stand.
I could have sworn the defense attorney was asking him about a 'king bow.'
Well duh for me, he was asking about a king BOLT. I had to look that up as
I didn't have a clue what a king bolt was/is.

On Thursday, August 22, 2019 at 7:34:28 AM UTC-5, A Moose in Love wrote:
>
> On Wednesday, August 21, 2019 at 9:18:32 PM UTC-4, wrote:
> >
> > I've never had beef tongue nor anywhere that serves it. I did read a recipe
> > once on how to prepare it; I'll pass on ever attempting that dish.
>
> It's a variety meat, so one would think that you could get it at a price. That's not so. A grocery store here carries it, and the last time I checked (a few years ago) it was $6.99lb. CD. Not at all a bargain. It's probably more pricey now.
> It's quite good, with a nice texture. It needs careful trimming.
>
If I remember correctly the last place I've seen it for sale is the Latino
market and that was a few years ago. They had some interesting things in
their meat display case; not things packaged but items you had to ask the
butcher for.

On Thursday, August 22, 2019 at 8:30:54 AM UTC-5, graham wrote:
> On 2019-08-22 5:18 a.m., Janet wrote:
>
> > In article >,
> > says...
> >>
> > I used to cook and skin the tongue then pot, cool and press it under
> > weights in its own jelly. Then turn out and slice thinly. Good with a
> > creamy parsley sauce, or pickles and chutney.
> >
> > Janet UK
> Mum would sometimes buy 4oz of pressed tongue for our tea. Delicious!!!!!!
> I cooked one many years ago and it was, as you imply, easy to prepare.
>
I would certainly try it if offered to me but I don't think I'm up to preparing
one myself.

On Thursday, August 22, 2019 at 8:31:04 AM UTC-5, Gary wrote:
>
> I'm surprised that chicken livers still sell so cheap. I love the
> things but guess not many other people do.
>
Surprisingly, one of the best places around here to get fried chicken livers
is at the Walmart deli. But they've got to be fresh out of the fryer or they
become something that can be used in the game of golf.

On 2019-08-22 10:17 a.m., wrote:
> On Thursday, August 22, 2019 at 8:30:54 AM UTC-5, graham wrote:
>> On 2019-08-22 5:18 a.m., Janet wrote:
>>
>>> In article >,
>>> says...
>>>>
>>> I used to cook and skin the tongue then pot, cool and press it under
>>> weights in its own jelly. Then turn out and slice thinly. Good with a
>>> creamy parsley sauce, or pickles and chutney.
>>>
>>> Janet UK
>> Mum would sometimes buy 4oz of pressed tongue for our tea. Delicious!!!!!!
>> I cooked one many years ago and it was, as you imply, easy to prepare.
>>
> I would certainly try it if offered to me but I don't think I'm up to preparing
> one myself.
>
I think it was once possible to by canned tongue in much the same style
as canned ham.

On Thu, 22 Aug 2019 07:38:23 -0700 (PDT), Cindy Hamilton
> wrote:

>On Thursday, August 22, 2019 at 10:16:43 AM UTC-4, Sheldon wrote:
>> On Thu, 22 Aug 2019 03:03:46 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>> >On Wednesday, August 21, 2019 at 9:18:32 PM UTC-4, wrote:
>> >> On Wednesday, August 21, 2019 at 6:44:16 AM UTC-5, A Moose in Love wrote:
>> >> >
>> >> > Cream of mushroom soup is also good for oven braising beef tongue. First of course you need to simmer until tender. Cool. Peel. Fry in butter then into the oven with the COMS.
>> >> >
>> >> I've never had beef tongue nor anywhere that serves it. I did read a recipe
>> >> once on how to prepare it; I'll pass on ever attempting that dish.
>> >
>> >I had beef tongue Korean barbecue once. It was... interesting.
>> >
>> >Cindy Hamilton
>>
>> Ever you find yourself at a Kosher Jewish Deli order a tongue on rye:
>> https://search.aol.com/aol/image;_yl... =loki-keyword
>> Or prepare your own:
>> https://www.myjewishlearning.com/rec...d-beef-tongue/
>
>Does it have to be Kosher? I can get a tongue sandwich here in Ann Arbor,
>but I know the deli isn't Kosher.
>
>Cindy Hamilton

It'll be fine if kosher style... the famous Katz's deli in NYC was
never kosher, just kosher style. There used to be well over a
thousand kosher delis in NYC, now there may be as many as the fingers
of one hand,

On Thu, 22 Aug 2019 09:20:39 -0700 (PDT), "
> wrote:

>On Thursday, August 22, 2019 at 8:31:04 AM UTC-5, Gary wrote:
>>
>> I'm surprised that chicken livers still sell so cheap. I love the
>> things but guess not many other people do.
>>
>Surprisingly, one of the best places around here to get fried chicken livers
>is at the Walmart deli. But they've got to be fresh out of the fryer or they
>become something that can be used in the game of golf.

Chicken livers are supposed to be broiled.

On Thursday, August 22, 2019 at 1:02:45 PM UTC-5, Sheldon wrote:
>
> On Thu, 22 Aug 2019 09:20:39 -0700 (PDT), "
> > wrote:
>
> >On Thursday, August 22, 2019 at 8:31:04 AM UTC-5, Gary wrote:
> >>
> >> I'm surprised that chicken livers still sell so cheap. I love the
> >> things but guess not many other people do.
> >>
> >Surprisingly, one of the best places around here to get fried chicken livers
> >is at the Walmart deli. But they've got to be fresh out of the fryer or they
> >become something that can be used in the game of golf.
>
> Chicken livers are supposed to be broiled.
>
Chicken livers are like many other cuts of meat; they can be prepared in a
variety of ways. I've seen them braised in a gravy and served over rice
but Walmart serves them lightly battered and deep fried. I don't know if
they still offer them or not, but KFC used to also served deep fried livers.

On 8/22/2019 10:16 AM, wrote:
> On Thu, 22 Aug 2019 03:03:46 -0700 (PDT), Cindy Hamilton
> > wrote:
>
>> On Wednesday, August 21, 2019 at 9:18:32 PM UTC-4, wrote:
>>> On Wednesday, August 21, 2019 at 6:44:16 AM UTC-5, A Moose in Love wrote:
>>>>
>>>> Cream of mushroom soup is also good for oven braising beef tongue. First of course you need to simmer until tender. Cool. Peel. Fry in butter then into the oven with the COMS.
>>>>
>>> I've never had beef tongue nor anywhere that serves it. I did read a recipe
>>> once on how to prepare it; I'll pass on ever attempting that dish.
>>
>> I had beef tongue Korean barbecue once. It was... interesting.
>>
>> Cindy Hamilton
>
> Ever you find yourself at a Kosher Jewish Deli order a tongue on rye:
> https://search.aol.com/aol/image;_yl... =loki-keyword
> Or prepare your own:
> https://www.myjewishlearning.com/rec...d-beef-tongue/
>

Yes, it is a notch below a good pastrami, but still very good.

On Thu, 22 Aug 2019 11:41:18 -0700 (PDT), "
> wrote:

>On Thursday, August 22, 2019 at 1:02:45 PM UTC-5, Sheldon wrote:
>>
>> On Thu, 22 Aug 2019 09:20:39 -0700 (PDT), "
>> > wrote:
>>
>> >On Thursday, August 22, 2019 at 8:31:04 AM UTC-5, Gary wrote:
>> >>
>> >> I'm surprised that chicken livers still sell so cheap. I love the
>> >> things but guess not many other people do.
>> >>
>> >Surprisingly, one of the best places around here to get fried chicken livers
>> >is at the Walmart deli. But they've got to be fresh out of the fryer or they
>> >become something that can be used in the game of golf.
>>
>> Chicken livers are supposed to be broiled.
>>
>Chicken livers are like many other cuts of meat; they can be prepared in a
>variety of ways. I've seen them braised in a gravy and served over rice
>but Walmart serves them lightly battered and deep fried. I don't know if
>they still offer them or not, but KFC used to also served deep fried livers.

For chopped liver they are best broiled.

wrote:
> On Thursday, August 22, 2019 at 1:02:45 PM UTC-5, Sheldon wrote:
>>
>> On Thu, 22 Aug 2019 09:20:39 -0700 (PDT), "
>> > wrote:
>>
>>> On Thursday, August 22, 2019 at 8:31:04 AM UTC-5, Gary wrote:
>>>>
>>>> I'm surprised that chicken livers still sell so cheap. I love the
>>>> things but guess not many other people do.
>>>>
>>> Surprisingly, one of the best places around here to get fried chicken livers
>>> is at the Walmart deli. But they've got to be fresh out of the fryer or they
>>> become something that can be used in the game of golf.
>>
>> Chicken livers are supposed to be broiled.
>>
> Chicken livers are like many other cuts of meat; they can be prepared in a
> variety of ways. I've seen them braised in a gravy and served over rice
> but Walmart serves them lightly battered and deep fried. I don't know if
> they still offer them or not, but KFC used to also served deep fried livers.
>

I've broiled them before and they were good. I wrapped them with a
piece of half cooked bacon though. It's hard to ruin them unless
they're overcooked.

I'm surprised Popeye didn't recommend cooking them 50 pounds at a
time ... in a steam jacketed kettle.

On Thursday, August 22, 2019 at 2:41:22 PM UTC-4, wrote:
> On Thursday, August 22, 2019 at 1:02:45 PM UTC-5, Sheldon wrote:
> >
> > On Thu, 22 Aug 2019 09:20:39 -0700 (PDT), "
> > > wrote:
> >
> > >On Thursday, August 22, 2019 at 8:31:04 AM UTC-5, Gary wrote:
> > >>
> > >> I'm surprised that chicken livers still sell so cheap. I love the
> > >> things but guess not many other people do.
> > >>
> > >Surprisingly, one of the best places around here to get fried chicken livers
> > >is at the Walmart deli. But they've got to be fresh out of the fryer or they
> > >become something that can be used in the game of golf.
> >
> > Chicken livers are supposed to be broiled.
> >
> Chicken livers are like many other cuts of meat; they can be prepared in a
> variety of ways. I've seen them braised in a gravy and served over rice
> but Walmart serves them lightly battered and deep fried. I don't know if
> they still offer them or not, but KFC used to also served deep fried livers.

My mother used to flour them and fry them in butter. It smelled good
cooking, but I just couldn't get past the texture. She didn't mind.
More for her!

Cindy Hamilton

On Thu, 22 Aug 2019 14:42:58 -0400, Ed Pawlowski > wrote:

>On 8/22/2019 10:16 AM, wrote:
>> On Thu, 22 Aug 2019 03:03:46 -0700 (PDT), Cindy Hamilton
>> > wrote:
>>
>>> On Wednesday, August 21, 2019 at 9:18:32 PM UTC-4, wrote:
>>>> On Wednesday, August 21, 2019 at 6:44:16 AM UTC-5, A Moose in Love wrote:
>>>>>
>>>>> Cream of mushroom soup is also good for oven braising beef tongue. First of course you need to simmer until tender. Cool. Peel. Fry in butter then into the oven with the COMS.
>>>>>
>>>> I've never had beef tongue nor anywhere that serves it. I did read a recipe
>>>> once on how to prepare it; I'll pass on ever attempting that dish.
>>>
>>> I had beef tongue Korean barbecue once. It was... interesting.
>>>
>>> Cindy Hamilton
>>
>> Ever you find yourself at a Kosher Jewish Deli order a tongue on rye:
>> https://search.aol.com/aol/image;_yl... =loki-keyword
>> Or prepare your own:
>> https://www.myjewishlearning.com/rec...d-beef-tongue/
>>
>
>Yes, it is a notch below a good pastrami, but still very good.

Many kosher delis serve triple deckers on seeded rye of chopped
chicken liver, pastrami, and tongue... some are even named after the
famous entertainers who started ordering them.

Canter's is as good as west coast Jewish deli gets, fress til yoose
plotz:
http://www.cantersdeli.com/restaurant-menu

On Thursday, August 22, 2019 at 4:02:26 PM UTC-4, Sheldon wrote:
> On Thu, 22 Aug 2019 14:42:58 -0400, Ed Pawlowski > wrote:
>
> >On 8/22/2019 10:16 AM, wrote:
> >> On Thu, 22 Aug 2019 03:03:46 -0700 (PDT), Cindy Hamilton
> >> > wrote:
> >>
> >>> On Wednesday, August 21, 2019 at 9:18:32 PM UTC-4, wrote:
> >>>> On Wednesday, August 21, 2019 at 6:44:16 AM UTC-5, A Moose in Love wrote:
> >>>>>
> >>>>> Cream of mushroom soup is also good for oven braising beef tongue. First of course you need to simmer until tender. Cool. Peel. Fry in butter then into the oven with the COMS.
> >>>>>
> >>>> I've never had beef tongue nor anywhere that serves it. I did read a recipe
> >>>> once on how to prepare it; I'll pass on ever attempting that dish.
> >>>
> >>> I had beef tongue Korean barbecue once. It was... interesting.
> >>>
> >>> Cindy Hamilton
> >>
> >> Ever you find yourself at a Kosher Jewish Deli order a tongue on rye:
> >> https://search.aol.com/aol/image;_yl... =loki-keyword
> >> Or prepare your own:
> >> https://www.myjewishlearning.com/rec...d-beef-tongue/
> >>
> >
> >Yes, it is a notch below a good pastrami, but still very good.
>
> Many kosher delis serve triple deckers on seeded rye of chopped
> chicken liver, pastrami, and tongue... some are even named after the
> famous entertainers who started ordering them.
>
> Canter's is as good as west coast Jewish deli gets, fress til yoose
> plotz:
> http://www.cantersdeli.com/restaurant-menu

You know Yiddish? Anyway, that's quite an extensive menu.

On 2019-08-22 3:58 p.m., Cindy Hamilton wrote:
> On Thursday, August 22, 2019 at 2:41:22 PM UTC-4,
> wrote:

>> Chicken livers are like many other cuts of meat; they can be
>> prepared in a variety of ways. I've seen them braised in a gravy
>> and served over rice but Walmart serves them lightly battered and
>> deep fried. I don't know if they still offer them or not, but KFC
>> used to also served deep fried livers.
>
> My mother used to flour them and fry them in butter. It smelled
> good cooking, but I just couldn't get past the texture. She didn't
> mind. More for her!
>

That's my problem with liver. I don't dislike the flavour. I often have
liverwurst or liver pate. It's the texture of liver that turns me off.
It's like chewing soft suede. My wife often has it in restaurants and if
she thinks it is exceptionally good she will give me some to try, and it
is always a disappointment. I have had it cooked and served with gravy
in two different situations, and both times it was delicious.

On Thu, 22 Aug 2019 14:01:56 -0700 (PDT), A Moose in Love
> wrote:

>On Thursday, August 22, 2019 at 4:02:26 PM UTC-4, Sheldon wrote:
>> On Thu, 22 Aug 2019 14:42:58 -0400, Ed Pawlowski > wrote:
>>
>> >On 8/22/2019 10:16 AM, wrote:
>> >> On Thu, 22 Aug 2019 03:03:46 -0700 (PDT), Cindy Hamilton
>> >> > wrote:
>> >>
>> >>> On Wednesday, August 21, 2019 at 9:18:32 PM UTC-4, wrote:
>> >>>> On Wednesday, August 21, 2019 at 6:44:16 AM UTC-5, A Moose in Love wrote:
>> >>>>>
>> >>>>> Cream of mushroom soup is also good for oven braising beef tongue. First of course you need to simmer until tender. Cool. Peel. Fry in butter then into the oven with the COMS.
>> >>>>>
>> >>>> I've never had beef tongue nor anywhere that serves it. I did read a recipe
>> >>>> once on how to prepare it; I'll pass on ever attempting that dish.
>> >>>
>> >>> I had beef tongue Korean barbecue once. It was... interesting.
>> >>>
>> >>> Cindy Hamilton
>> >>
>> >> Ever you find yourself at a Kosher Jewish Deli order a tongue on rye:
>> >> https://search.aol.com/aol/image;_yl... =loki-keyword
>> >> Or prepare your own:
>> >> https://www.myjewishlearning.com/rec...d-beef-tongue/
>> >>
>> >
>> >Yes, it is a notch below a good pastrami, but still very good.
>>
>> Many kosher delis serve triple deckers on seeded rye of chopped
>> chicken liver, pastrami, and tongue... some are even named after the
>> famous entertainers who started ordering them.
>>
>> Canter's is as good as west coast Jewish deli gets, fress til yoose
>> plotz:
>> http://www.cantersdeli.com/restaurant-menu
>
>You know Yiddish? Anyway, that's quite an extensive menu.

Everyone growing up in Brooklyn during the 40s-50s knows some Yiddish.

Everyone visiting LA has to go to Canters... during the early '60s I
lived in Hollywood for about a year (Mimosa Ave.) so would dine at
Canters often.

wrote:
> On Thu, 22 Aug 2019 14:42:58 -0400, Ed Pawlowski > wrote:
>
>> On 8/22/2019 10:16 AM, wrote:
>>> On Thu, 22 Aug 2019 03:03:46 -0700 (PDT), Cindy Hamilton
>>> > wrote:
>>>
>>>> On Wednesday, August 21, 2019 at 9:18:32 PM UTC-4, wrote:
>>>>> On Wednesday, August 21, 2019 at 6:44:16 AM UTC-5, A Moose in Love wrote:
>>>>>>
>>>>>> Cream of mushroom soup is also good for oven braising beef tongue. First of course you need to simmer until tender. Cool. Peel. Fry in butter then into the oven with the COMS.
>>>>>>
>>>>> I've never had beef tongue nor anywhere that serves it. I did read a recipe
>>>>> once on how to prepare it; I'll pass on ever attempting that dish.
>>>>
>>>> I had beef tongue Korean barbecue once. It was... interesting.
>>>>
>>>> Cindy Hamilton
>>>
>>> Ever you find yourself at a Kosher Jewish Deli order a tongue on rye:
>>> https://search.aol.com/aol/image;_yl... =loki-keyword
>>> Or prepare your own:
>>> https://www.myjewishlearning.com/rec...d-beef-tongue/
>>>
>>
>> Yes, it is a notch below a good pastrami, but still very good.
>
> Many kosher delis serve triple deckers on seeded rye of chopped
> chicken liver, pastrami, and tongue... some are even named after the
> famous entertainers who started ordering them.
>
> Canter's is as good as west coast Jewish deli gets, fress til yoose
> plotz:
> http://www.cantersdeli.com/restaurant-menu
>

But still not as good as genuine Brooklyn jewish delis, right Popeye?

fress til yoose plotz:

Translation: Fart till yoose shit ????

I once tried Zatarans jumbalaya and gave most of to the my state cop at the time's dog.

On Thu, 22 Aug 2019 18:20:40 -0400, wrote:

>On Thu, 22 Aug 2019 14:01:56 -0700 (PDT), A Moose in Love
> wrote:
>
>>On Thursday, August 22, 2019 at 4:02:26 PM UTC-4, Sheldon wrote:

>>> Many kosher delis serve triple deckers on seeded rye of chopped
>>> chicken liver, pastrami, and tongue... some are even named after the
>>> famous entertainers who started ordering them.
>>>
>>> Canter's is as good as west coast Jewish deli gets, fress til yoose
>>> plotz:
>>> http://www.cantersdeli.com/restaurant-menu
>>
>>You know Yiddish? Anyway, that's quite an extensive menu.
>
>Everyone growing up in Brooklyn during the 40s-50s knows some Yiddish.
>
>Everyone visiting LA has to go to Canters... during the early '60s I
>lived in Hollywood for about a year (Mimosa Ave.) so would dine at
>Canters often.

So you're recommending it based on your experience from half a century
ago. Do you think it could be under new management?

Bruce wrote:
> On Thu, 22 Aug 2019 18:20:40 -0400, wrote:
>
>> On Thu, 22 Aug 2019 14:01:56 -0700 (PDT), A Moose in Love
>> > wrote:
>>
>>> On Thursday, August 22, 2019 at 4:02:26 PM UTC-4, Sheldon wrote:
>
>>>> Many kosher delis serve triple deckers on seeded rye of chopped
>>>> chicken liver, pastrami, and tongue... some are even named after the
>>>> famous entertainers who started ordering them.
>>>>
>>>> Canter's is as good as west coast Jewish deli gets, fress til yoose
>>>> plotz:
>>>> http://www.cantersdeli.com/restaurant-menu
>>>
>>> You know Yiddish? Anyway, that's quite an extensive menu.
>>
>> Everyone growing up in Brooklyn during the 40s-50s knows some Yiddish.
>>
>> Everyone visiting LA has to go to Canters... during the early '60s I
>> lived in Hollywood for about a year (Mimosa Ave.) so would dine at
>> Canters often.
>
> So you're recommending it based on your experience from half a century
> ago. Do you think it could be under new management?
>

Not a chance! If anything had ever changed, Popeye would have known
the day beforehand.

He's not only the strongest man in the world ... he's the brainiest.

On Fri, 23 Aug 2019 09:14:20 +1000, Bruce >
wrote:

>On Thu, 22 Aug 2019 18:20:40 -0400, wrote:
>
>>On Thu, 22 Aug 2019 14:01:56 -0700 (PDT), A Moose in Love
> wrote:
>>
>>>On Thursday, August 22, 2019 at 4:02:26 PM UTC-4, Sheldon wrote:
>
>>>> Many kosher delis serve triple deckers on seeded rye of chopped
>>>> chicken liver, pastrami, and tongue... some are even named after the
>>>> famous entertainers who started ordering them.
>>>>
>>>> Canter's is as good as west coast Jewish deli gets, fress til yoose
>>>> plotz:
>>>> http://www.cantersdeli.com/restaurant-menu
>>>
>>>You know Yiddish? Anyway, that's quite an extensive menu.
>>
>>Everyone growing up in Brooklyn during the 40s-50s knows some Yiddish.
>>
>>Everyone visiting LA has to go to Canters... during the early '60s I
>>lived in Hollywood for about a year (Mimosa Ave.) so would dine at
>>Canters often.
>
>So you're recommending it based on your experience from half a century
>ago. Do you think it could be under new management?

Don't be such a Chooch, like any old sucessful business the prices are
higher nowadays but if anything the p;roduct and service is better.
https://www.urbandictionary.com/define.php?term=Chooch

On Thu, 22 Aug 2019 19:50:54 -0400, wrote:

>On Fri, 23 Aug 2019 09:14:20 +1000, Bruce >
>wrote:
>
>>On Thu, 22 Aug 2019 18:20:40 -0400, wrote:
>>
>>>On Thu, 22 Aug 2019 14:01:56 -0700 (PDT), A Moose in Love
> wrote:
>>>
>>>>On Thursday, August 22, 2019 at 4:02:26 PM UTC-4, Sheldon wrote:
>>
>>>>> Many kosher delis serve triple deckers on seeded rye of chopped
>>>>> chicken liver, pastrami, and tongue... some are even named after the
>>>>> famous entertainers who started ordering them.
>>>>>
>>>>> Canter's is as good as west coast Jewish deli gets, fress til yoose
>>>>> plotz:
>>>>> http://www.cantersdeli.com/restaurant-menu
>>>>
>>>>You know Yiddish? Anyway, that's quite an extensive menu.
>>>
>>>Everyone growing up in Brooklyn during the 40s-50s knows some Yiddish.
>>>
>>>Everyone visiting LA has to go to Canters... during the early '60s I
>>>lived in Hollywood for about a year (Mimosa Ave.) so would dine at
>>>Canters often.
>>
>>So you're recommending it based on your experience from half a century
>>ago. Do you think it could be under new management?
>
>Don't be such a Chooch, like any old sucessful business the prices are
>higher nowadays but if anything the p;roduct and service is better.
>https://www.urbandictionary.com/define.php?term=Chooch

Thanks for the link I knew Cheech, I knew Chong, but I didn't know
Chooch.

On Fri, 23 Aug 2019 09:14:20 +1000, Bruce >
wrote:

>On Thu, 22 Aug 2019 18:20:40 -0400, wrote:
>
>>On Thu, 22 Aug 2019 14:01:56 -0700 (PDT), A Moose in Love
> wrote:
>>
>>>On Thursday, August 22, 2019 at 4:02:26 PM UTC-4, Sheldon wrote:
>
>>>> Many kosher delis serve triple deckers on seeded rye of chopped
>>>> chicken liver, pastrami, and tongue... some are even named after the
>>>> famous entertainers who started ordering them.
>>>>
>>>> Canter's is as good as west coast Jewish deli gets, fress til yoose
>>>> plotz:
>>>> http://www.cantersdeli.com/restaurant-menu
>>>
>>>You know Yiddish? Anyway, that's quite an extensive menu.
>>
>>Everyone growing up in Brooklyn during the 40s-50s knows some Yiddish.
>>
>>Everyone visiting LA has to go to Canters... during the early '60s I
>>lived in Hollywood for about a year (Mimosa Ave.) so would dine at
>>Canters often.
>
>So you're recommending it based on your experience from half a century
>ago. Do you think it could be under new management?


I was there a couple of months ago. They haven't changed since the
60s. In fact, it is like walking into a time warp.

And I always order a tongue and egg salad sandwich on rye when I go,
which is a couple times a year.

On Thu, 22 Aug 2019 20:06:48 -0400, Boron Elgar
> wrote:

>On Fri, 23 Aug 2019 09:14:20 +1000, Bruce >
>wrote:
>
>>On Thu, 22 Aug 2019 18:20:40 -0400, wrote:
>>
>>>On Thu, 22 Aug 2019 14:01:56 -0700 (PDT), A Moose in Love
> wrote:
>>>
>>>>On Thursday, August 22, 2019 at 4:02:26 PM UTC-4, Sheldon wrote:
>>
>>>>> Many kosher delis serve triple deckers on seeded rye of chopped
>>>>> chicken liver, pastrami, and tongue... some are even named after the
>>>>> famous entertainers who started ordering them.
>>>>>
>>>>> Canter's is as good as west coast Jewish deli gets, fress til yoose
>>>>> plotz:
>>>>> http://www.cantersdeli.com/restaurant-menu
>>>>
>>>>You know Yiddish? Anyway, that's quite an extensive menu.
>>>
>>>Everyone growing up in Brooklyn during the 40s-50s knows some Yiddish.
>>>
>>>Everyone visiting LA has to go to Canters... during the early '60s I
>>>lived in Hollywood for about a year (Mimosa Ave.) so would dine at
>>>Canters often.
>>
>>So you're recommending it based on your experience from half a century
>>ago. Do you think it could be under new management?
>
>
>I was there a couple of months ago. They haven't changed since the
>60s. In fact, it is like walking into a time warp.
>
>And I always order a tongue and egg salad sandwich on rye when I go,
>which is a couple times a year.

Thank you. The service there is fantastic. I used to go with my one
year old daughter in 1960, the waitresses treated her like a queen...
she loved the food so they brought her more food than she could
possibly eat, a hot dog in each hand. Anyone goes there with a well
behaved child will be treated splendly

On 2019-08-22 3:07 p.m., Dave Smith wrote:
> On 2019-08-22 3:58 p.m., Cindy Hamilton wrote:
>> On Thursday, August 22, 2019 at 2:41:22 PM UTC-4,
>> wrote:
>
>>> Chicken livers are like many other cuts of meat; they can be
>>> prepared in a variety of ways.Â* I've seen them braised in a gravy
>>> and served over rice but Walmart serves them lightly battered and
>>> deep fried.Â* I don't know if they still offer them or not, but KFC
>>> used to also served deep fried livers.
>>
>> My mother used to flour them and fry them in butter.Â* It smelled
>> good cooking, but I just couldn't get past the texture.Â* She didn't
>> mind. More for her!
>>
>
> That's my problem with liver. I don't dislike the flavour. I often have
> liverwurst or liver pate. It's the texture of liver that turns me off.
> It's like chewing soft suede. My wife often has it in restaurants and if
> she thinks it is exceptionally good she will give me some to try, and it
> is always a disappointment.Â* I have had it cooked and served with gravy
> in two different situations, and both times it was delicious.
>
Liver cooked with bacon used to be a staple in truck-drivers' cafés in
the UK. We also used to be served it at school.

On 2019-08-22 6:06 p.m., Boron Elgar wrote:
> On Fri, 23 Aug 2019 09:14:20 +1000, Bruce >
> wrote:
>
>> On Thu, 22 Aug 2019 18:20:40 -0400, wrote:
>>
>>> On Thu, 22 Aug 2019 14:01:56 -0700 (PDT), A Moose in Love
>>> > wrote:
>>>
>>>> On Thursday, August 22, 2019 at 4:02:26 PM UTC-4, Sheldon wrote:
>>
>>>>> Many kosher delis serve triple deckers on seeded rye of chopped
>>>>> chicken liver, pastrami, and tongue... some are even named after the
>>>>> famous entertainers who started ordering them.
>>>>>
>>>>> Canter's is as good as west coast Jewish deli gets, fress til yoose
>>>>> plotz:
>>>>> http://www.cantersdeli.com/restaurant-menu
>>>>
>>>> You know Yiddish? Anyway, that's quite an extensive menu.
>>>
>>> Everyone growing up in Brooklyn during the 40s-50s knows some Yiddish.
>>>
>>> Everyone visiting LA has to go to Canters... during the early '60s I
>>> lived in Hollywood for about a year (Mimosa Ave.) so would dine at
>>> Canters often.
>>
>> So you're recommending it based on your experience from half a century
>> ago. Do you think it could be under new management?
>
>
> I was there a couple of months ago. They haven't changed since the
> 60s. In fact, it is like walking into a time warp.
>
> And I always order a tongue and egg salad sandwich on rye when I go,
> which is a couple times a year.
>
I'm jealous! Looked in the deli today and no sign of it. I'll have to
try a local Jewish eatery to see if they have it.

On Thu, 22 Aug 2019 20:21:00 -0600, graham > wrote:

>On 2019-08-22 3:07 p.m., Dave Smith wrote:
>> On 2019-08-22 3:58 p.m., Cindy Hamilton wrote:
>>> On Thursday, August 22, 2019 at 2:41:22 PM UTC-4,
>>> wrote:
>>
>>>> Chicken livers are like many other cuts of meat; they can be
>>>> prepared in a variety of ways.* I've seen them braised in a gravy
>>>> and served over rice but Walmart serves them lightly battered and
>>>> deep fried.* I don't know if they still offer them or not, but KFC
>>>> used to also served deep fried livers.
>>>
>>> My mother used to flour them and fry them in butter.* It smelled
>>> good cooking, but I just couldn't get past the texture.* She didn't
>>> mind. More for her!
>>>
>>
>> That's my problem with liver. I don't dislike the flavour. I often have
>> liverwurst or liver pate. It's the texture of liver that turns me off.
>> It's like chewing soft suede. My wife often has it in restaurants and if
>> she thinks it is exceptionally good she will give me some to try, and it
>> is always a disappointment.* I have had it cooked and served with gravy
>> in two different situations, and both times it was delicious.
>>
>Liver cooked with bacon used to be a staple in truck-drivers' cafés in
>the UK. We also used to be served it at school.

I fixed liver, bacon and onions a lot. It used to be that you could
go to your supermarket butcher and tell him how thick you wanted the
liver cut. That way you could do a nice thick slice out on the grill.
Now all I can get is pre-packaged, frozen liver sliced almost paper
thin. I can't see what I'm getting when it is frozen in a cup, but
generally it is a piece full of membranes. I don't know how people
can cook and eat those really thin slices. Same way with chicken
livers, all frozen in a cup and you can't see what you are getting. I
haven't had liver in a long time.
Janet US

On 2019-08-22 9:27 p.m., U.S. Janet B. wrote:
> On Thu, 22 Aug 2019 20:21:00 -0600, graham > wrote:
>
>> On 2019-08-22 3:07 p.m., Dave Smith wrote:
>>> On 2019-08-22 3:58 p.m., Cindy Hamilton wrote:
>>>> On Thursday, August 22, 2019 at 2:41:22 PM UTC-4,
>>>> wrote:
>>>
>>>>> Chicken livers are like many other cuts of meat; they can be
>>>>> prepared in a variety of ways.Â* I've seen them braised in a gravy
>>>>> and served over rice but Walmart serves them lightly battered and
>>>>> deep fried.Â* I don't know if they still offer them or not, but KFC
>>>>> used to also served deep fried livers.
>>>>
>>>> My mother used to flour them and fry them in butter.Â* It smelled
>>>> good cooking, but I just couldn't get past the texture.Â* She didn't
>>>> mind. More for her!
>>>>
>>>
>>> That's my problem with liver. I don't dislike the flavour. I often have
>>> liverwurst or liver pate. It's the texture of liver that turns me off.
>>> It's like chewing soft suede. My wife often has it in restaurants and if
>>> she thinks it is exceptionally good she will give me some to try, and it
>>> is always a disappointment.Â* I have had it cooked and served with gravy
>>> in two different situations, and both times it was delicious.
>>>
>> Liver cooked with bacon used to be a staple in truck-drivers' cafés in
>> the UK. We also used to be served it at school.
>
> I fixed liver, bacon and onions a lot. It used to be that you could
> go to your supermarket butcher and tell him how thick you wanted the
> liver cut. That way you could do a nice thick slice out on the grill.
> Now all I can get is pre-packaged, frozen liver sliced almost paper
> thin. I can't see what I'm getting when it is frozen in a cup, but
> generally it is a piece full of membranes. I don't know how people
> can cook and eat those really thin slices. Same way with chicken
> livers, all frozen in a cup and you can't see what you are getting. I
> haven't had liver in a long time.
> Janet US
>
The local s/m chain that I use have a meat counter with a lot of high
end, expensive meats such as dry-aged beef. They occasionally have veal
liver cut in ~1/2" slices that I fry briefly in butter and enjoy with
nothing more than buttered bread.

On Thu, 22 Aug 2019 21:51:32 -0600, graham > wrote:

>On 2019-08-22 9:27 p.m., U.S. Janet B. wrote:
>> On Thu, 22 Aug 2019 20:21:00 -0600, graham > wrote:
>
snip
>>
>> I fixed liver, bacon and onions a lot. It used to be that you could
>> go to your supermarket butcher and tell him how thick you wanted the
>> liver cut. That way you could do a nice thick slice out on the grill.
>> Now all I can get is pre-packaged, frozen liver sliced almost paper
>> thin. I can't see what I'm getting when it is frozen in a cup, but
>> generally it is a piece full of membranes. I don't know how people
>> can cook and eat those really thin slices. Same way with chicken
>> livers, all frozen in a cup and you can't see what you are getting. I
>> haven't had liver in a long time.
>> Janet US
>>
>The local s/m chain that I use have a meat counter with a lot of high
>end, expensive meats such as dry-aged beef. They occasionally have veal
>liver cut in ~1/2" slices that I fry briefly in butter and enjoy with
>nothing more than buttered bread.

lucky, lucky you!

graham wrote:
> On 2019-08-22 3:07 p.m., Dave Smith wrote:
>> On 2019-08-22 3:58 p.m., Cindy Hamilton wrote:
>>> On Thursday, August 22, 2019 at 2:41:22 PM UTC-4,
>>> wrote:
>>
>>>> Chicken livers are like many other cuts of meat; they can be
>>>> prepared in a variety of ways.Â* I've seen them braised in a gravy
>>>> and served over rice but Walmart serves them lightly battered and
>>>> deep fried.Â* I don't know if they still offer them or not, but KFC
>>>> used to also served deep fried livers.
>>>
>>> My mother used to flour them and fry them in butter.Â* It smelled
>>> good cooking, but I just couldn't get past the texture.Â* She didn't
>>> mind. More for her!
>>>
>>
>> That's my problem with liver. I don't dislike the flavour. I often
>> have liverwurst or liver pate. It's the texture of liver that
>> turns me off. It's like chewing soft suede. My wife often has it
>> in restaurants and if she thinks it is exceptionally good she will
>> give me some to try, and it is always a disappointment.Â* I have
>> had it cooked and served with gravy in two different situations,
>> and both times it was delicious.
>>
> Liver cooked with bacon used to be a staple in truck-drivers' cafés
> in the UK. We also used to be served it at school.


Yep, same stuff served at thousands of jewish delis.

Popeye will confirm if he is honest.

U.S. Janet B. wrote:
> On Thu, 22 Aug 2019 21:51:32 -0600, graham > wrote:
>
>> On 2019-08-22 9:27 p.m., U.S. Janet B. wrote:
>>> On Thu, 22 Aug 2019 20:21:00 -0600, graham > wrote:
>>
> snip
>>>
>>> I fixed liver, bacon and onions a lot. It used to be that you could
>>> go to your supermarket butcher and tell him how thick you wanted the
>>> liver cut. That way you could do a nice thick slice out on the grill.
>>> Now all I can get is pre-packaged, frozen liver sliced almost paper
>>> thin. I can't see what I'm getting when it is frozen in a cup, but
>>> generally it is a piece full of membranes. I don't know how people
>>> can cook and eat those really thin slices. Same way with chicken
>>> livers, all frozen in a cup and you can't see what you are getting. I
>>> haven't had liver in a long time.
>>> Janet US
>>>
>> The local s/m chain that I use have a meat counter with a lot of high
>> end, expensive meats such as dry-aged beef. They occasionally have veal
>> liver cut in ~1/2" slices that I fry briefly in butter and enjoy with
>> nothing more than buttered bread.
>
> lucky, lucky you!
>

Don't yoose have a Top Market? Popeye always buys his grub cheap.
It's like 5 cents per pound for all the jewish meats. two cents for
flour. In brooklyn, beer is 5 cents per gallon. Top market sells it
for 3 cents.

Yoose can buy gallon jugs of crystal palace for 50 cents.

On Thu, 22 Aug 2019 21:51:32 -0600, graham > wrote:

>On 2019-08-22 9:27 p.m., U.S. Janet B. wrote:
>> On Thu, 22 Aug 2019 20:21:00 -0600, graham > wrote:
>>
>>> On 2019-08-22 3:07 p.m., Dave Smith wrote:
>>>> On 2019-08-22 3:58 p.m., Cindy Hamilton wrote:
>>>>> On Thursday, August 22, 2019 at 2:41:22 PM UTC-4,
>>>>> wrote:
>>>>
>>>>>> Chicken livers are like many other cuts of meat; they can be
>>>>>> prepared in a variety of ways.* I've seen them braised in a gravy
>>>>>> and served over rice but Walmart serves them lightly battered and
>>>>>> deep fried.* I don't know if they still offer them or not, but KFC
>>>>>> used to also served deep fried livers.
>>>>>
>>>>> My mother used to flour them and fry them in butter.* It smelled
>>>>> good cooking, but I just couldn't get past the texture.* She didn't
>>>>> mind. More for her!
>>>>>
>>>>
>>>> That's my problem with liver. I don't dislike the flavour. I often have
>>>> liverwurst or liver pate. It's the texture of liver that turns me off.
>>>> It's like chewing soft suede. My wife often has it in restaurants and if
>>>> she thinks it is exceptionally good she will give me some to try, and it
>>>> is always a disappointment.* I have had it cooked and served with gravy
>>>> in two different situations, and both times it was delicious.
>>>>
>>> Liver cooked with bacon used to be a staple in truck-drivers' cafés in
>>> the UK. We also used to be served it at school.
>>
>> I fixed liver, bacon and onions a lot. It used to be that you could
>> go to your supermarket butcher and tell him how thick you wanted the
>> liver cut. That way you could do a nice thick slice out on the grill.
>> Now all I can get is pre-packaged, frozen liver sliced almost paper
>> thin. I can't see what I'm getting when it is frozen in a cup, but
>> generally it is a piece full of membranes. I don't know how people
>> can cook and eat those really thin slices. Same way with chicken
>> livers, all frozen in a cup and you can't see what you are getting. I
>> haven't had liver in a long time.
>> Janet US
>>
>The local s/m chain that I use have a meat counter with a lot of high
>end, expensive meats such as dry-aged beef. They occasionally have veal
>liver cut in ~1/2" slices that I fry briefly in butter and enjoy with
>nothing more than buttered bread.

Mine has that 'dry-aged beef' - curious, have you ever tried it?

On Thu, 22 Aug 2019 20:22:45 -0600, graham > wrote:

>On 2019-08-22 6:06 p.m., Boron Elgar wrote:
>> On Fri, 23 Aug 2019 09:14:20 +1000, Bruce >
>> wrote:
>>
>>> On Thu, 22 Aug 2019 18:20:40 -0400, wrote:
>>>
>>>> On Thu, 22 Aug 2019 14:01:56 -0700 (PDT), A Moose in Love
>>>> > wrote:
>>>>
>>>>> On Thursday, August 22, 2019 at 4:02:26 PM UTC-4, Sheldon wrote:
>>>
>>>>>> Many kosher delis serve triple deckers on seeded rye of chopped
>>>>>> chicken liver, pastrami, and tongue... some are even named after the
>>>>>> famous entertainers who started ordering them.
>>>>>>
>>>>>> Canter's is as good as west coast Jewish deli gets, fress til yoose
>>>>>> plotz:
>>>>>> http://www.cantersdeli.com/restaurant-menu
>>>>>
>>>>> You know Yiddish? Anyway, that's quite an extensive menu.
>>>>
>>>> Everyone growing up in Brooklyn during the 40s-50s knows some Yiddish.
>>>>
>>>> Everyone visiting LA has to go to Canters... during the early '60s I
>>>> lived in Hollywood for about a year (Mimosa Ave.) so would dine at
>>>> Canters often.
>>>
>>> So you're recommending it based on your experience from half a century
>>> ago. Do you think it could be under new management?
>>
>>
>> I was there a couple of months ago. They haven't changed since the
>> 60s. In fact, it is like walking into a time warp.
>>
>> And I always order a tongue and egg salad sandwich on rye when I go,
>> which is a couple times a year.
>>
>I'm jealous! Looked in the deli today and no sign of it. I'll have to
>try a local Jewish eatery to see if they have it.

Jewish delis are rare these days. Most that exist are "Jewish style,"
and have the basics of the typical deli fare, but are not kosher.
Actually, that is fine with me, as I like half and half in my coffee.
Few delis carry the full array of the out-of-fashion dishes such as
stuffed kishka.

At one point when I was working in NYC way back in the 80s, my office
was in the garment district and all sorts of Jewish restaurants were
there. Some were specialty, and only served dairy dishes.

If you are interested in a different food with tongue, seek a decent
Mexican restaurant and order tacos de lengua. We've a terrific place
near us that makes perfect ones.

On 2019-08-23 5:04 a.m., wrote:
> On Thu, 22 Aug 2019 21:51:32 -0600, graham > wrote:
>
>> On 2019-08-22 9:27 p.m., U.S. Janet B. wrote:
>>> On Thu, 22 Aug 2019 20:21:00 -0600, graham > wrote:
>>>
>>>> On 2019-08-22 3:07 p.m., Dave Smith wrote:
>>>>> On 2019-08-22 3:58 p.m., Cindy Hamilton wrote:
>>>>>> On Thursday, August 22, 2019 at 2:41:22 PM UTC-4,
>>>>>> wrote:
>>>>>
>>>>>>> Chicken livers are like many other cuts of meat; they can be
>>>>>>> prepared in a variety of ways.Â* I've seen them braised in a gravy
>>>>>>> and served over rice but Walmart serves them lightly battered and
>>>>>>> deep fried.Â* I don't know if they still offer them or not, but KFC
>>>>>>> used to also served deep fried livers.
>>>>>>
>>>>>> My mother used to flour them and fry them in butter.Â* It smelled
>>>>>> good cooking, but I just couldn't get past the texture.Â* She didn't
>>>>>> mind. More for her!
>>>>>>
>>>>>
>>>>> That's my problem with liver. I don't dislike the flavour. I often have
>>>>> liverwurst or liver pate. It's the texture of liver that turns me off.
>>>>> It's like chewing soft suede. My wife often has it in restaurants and if
>>>>> she thinks it is exceptionally good she will give me some to try, and it
>>>>> is always a disappointment.Â* I have had it cooked and served with gravy
>>>>> in two different situations, and both times it was delicious.
>>>>>
>>>> Liver cooked with bacon used to be a staple in truck-drivers' cafés in
>>>> the UK. We also used to be served it at school.
>>>
>>> I fixed liver, bacon and onions a lot. It used to be that you could
>>> go to your supermarket butcher and tell him how thick you wanted the
>>> liver cut. That way you could do a nice thick slice out on the grill.
>>> Now all I can get is pre-packaged, frozen liver sliced almost paper
>>> thin. I can't see what I'm getting when it is frozen in a cup, but
>>> generally it is a piece full of membranes. I don't know how people
>>> can cook and eat those really thin slices. Same way with chicken
>>> livers, all frozen in a cup and you can't see what you are getting. I
>>> haven't had liver in a long time.
>>> Janet US
>>>
>> The local s/m chain that I use have a meat counter with a lot of high
>> end, expensive meats such as dry-aged beef. They occasionally have veal
>> liver cut in ~1/2" slices that I fry briefly in butter and enjoy with
>> nothing more than buttered bread.
>
> Mine has that 'dry-aged beef' - curious, have you ever tried it?
>
Yes but only as steaks and quite honestly, I couldn't see much
difference between it and the normal AAA.

On 2019-08-23 6:47 a.m., graham wrote:
> On 2019-08-23 5:04 a.m., wrote:
>> On Thu, 22 Aug 2019 21:51:32 -0600, graham > wrote:
>>
>>> On 2019-08-22 9:27 p.m., U.S. Janet B. wrote:
>>>> On Thu, 22 Aug 2019 20:21:00 -0600, graham > wrote:
>>>>
>>>>> On 2019-08-22 3:07 p.m., Dave Smith wrote:
>>>>>> On 2019-08-22 3:58 p.m., Cindy Hamilton wrote:
>>>>>>> On Thursday, August 22, 2019 at 2:41:22 PM UTC-4,
>>>>>>> wrote:
>>>>>>
>>>>>>>> Chicken livers are like many other cuts of meat; they can be
>>>>>>>> prepared in a variety of ways.Â* I've seen them braised in a gravy
>>>>>>>> and served over rice but Walmart serves them lightly battered and
>>>>>>>> deep fried.Â* I don't know if they still offer them or not, but KFC
>>>>>>>> used to also served deep fried livers.
>>>>>>>
>>>>>>> My mother used to flour them and fry them in butter.Â* It smelled
>>>>>>> good cooking, but I just couldn't get past the texture.Â* She didn't
>>>>>>> mind. More for her!
>>>>>>>
>>>>>>
>>>>>> That's my problem with liver. I don't dislike the flavour. I often
>>>>>> have
>>>>>> liverwurst or liver pate. It's the texture of liver that turns me
>>>>>> off.
>>>>>> It's like chewing soft suede. My wife often has it in restaurants
>>>>>> and if
>>>>>> she thinks it is exceptionally good she will give me some to try,
>>>>>> and it
>>>>>> is always a disappointment.Â* I have had it cooked and served with
>>>>>> gravy
>>>>>> in two different situations, and both times it was delicious.
>>>>>>
>>>>> Liver cooked with bacon used to be a staple in truck-drivers' cafés in
>>>>> the UK. We also used to be served it at school.
>>>>
>>>> I fixed liver, bacon and onionsÂ* a lot.Â* It used to be that you could
>>>> go to your supermarket butcher and tell him how thick you wanted the
>>>> liver cut.Â* That way you could do a nice thick slice out on the grill.
>>>> Now all I can get is pre-packaged, frozen liver sliced almost paper
>>>> thin.Â* I can't see what I'm getting when it is frozen in a cup, but
>>>> generally it is a piece full of membranes.Â*Â* I don't know how people
>>>> can cook and eat those really thin slices.Â* Same way with chicken
>>>> livers, all frozen in a cup and you can't see what you are getting.Â* I
>>>> haven't had liver in a long time.
>>>> Janet US
>>>>
>>> The local s/m chain that I use have a meat counter with a lot of high
>>> end, expensive meats such as dry-aged beef. They occasionally have veal
>>> liver cut in ~1/2" slices that I fry briefly in butter and enjoy with
>>> nothing more than buttered bread.
>>
>> Mine has that 'dry-aged beef' - curious, have you ever tried it?
>>
> Yes but only as steaks and quite honestly, I couldn't see much
> difference between it and the normal AAA.

Probably best as a large joint, if one takes out a bank loan!

On Thu, 22 Aug 2019 22:19:14 -0600, U.S. Janet B. >
wrote:

>On Thu, 22 Aug 2019 21:51:32 -0600, graham > wrote:
>
>>On 2019-08-22 9:27 p.m., U.S. Janet B. wrote:
>>> On Thu, 22 Aug 2019 20:21:00 -0600, graham > wrote:
>>
>snip
>>>
>>> I fixed liver, bacon and onions a lot. It used to be that you could
>>> go to your supermarket butcher and tell him how thick you wanted the
>>> liver cut. That way you could do a nice thick slice out on the grill.
>>> Now all I can get is pre-packaged, frozen liver sliced almost paper
>>> thin. I can't see what I'm getting when it is frozen in a cup, but
>>> generally it is a piece full of membranes. I don't know how people
>>> can cook and eat those really thin slices. Same way with chicken
>>> livers, all frozen in a cup and you can't see what you are getting. I
>>> haven't had liver in a long time.
>>> Janet US
>>>
>>The local s/m chain that I use have a meat counter with a lot of high
>>end, expensive meats such as dry-aged beef. They occasionally have veal
>>liver cut in ~1/2" slices that I fry briefly in butter and enjoy with
>>nothing more than buttered bread.
>
>lucky, lucky you!

Here that would be called calve's liver, now rarer than hen's teeth.
The only liver I see at market these days is beef liver, frozen
slices, I'm ascared to buy frozen liver.

On 2019-08-23 6:07 a.m., Boron Elgar wrote:

>>>
>> I'm jealous! Looked in the deli today and no sign of it. I'll have to
>> try a local Jewish eatery to see if they have it.
>
> Jewish delis are rare these days. Most that exist are "Jewish style,"
> and have the basics of the typical deli fare, but are not kosher.
> Actually, that is fine with me, as I like half and half in my coffee.
> Few delis carry the full array of the out-of-fashion dishes such as
> stuffed kishka.
>
> At one point when I was working in NYC way back in the 80s, my office
> was in the garment district and all sorts of Jewish restaurants were
> there. Some were specialty, and only served dairy dishes.
>
> If you are interested in a different food with tongue, seek a decent
> Mexican restaurant and order tacos de lengua. We've a terrific place
> near us that makes perfect ones.
>
I have just returned from the Jewish deli with no luck. They said that
they have talked about putting it on the menu but so far, no action.

On 8/23/2019 6:47 AM, graham wrote:

> On 2019-08-23 5:04 a.m., wrote:

>> Mine has that 'dry-aged beef' - curious, have you ever tried it?

I have.

Paid for a two-wk dry-aged t-bone, Cost me $26.00USD, twenty yrs ago.
No big flavor.

Got a 2 week old dry-aged "vac packed" rib-eye end, 11 yrs ago. Best
cut of meat, ever! Cut of meat or aging?

> Yes but only as steaks and quite honestly, I couldn't see much
> difference between it and the normal AAA.

Not sure what a "normal AAA" is, but I basically agree. If there is an
improvement, I've yet to experience it ....so far.

nb