Subj : Liver
To : Jim Weller
From : Dale Shipp
Date : Thu Jun 16 2022 00:42:00
-=> On 06-14-22 22:20, Jim Weller <=-
-=> spoke to Dale Shipp about geese <=-
JW> We got a single slice of liver, not the whole thing as it is highly
JW> thought of and everyone wanted a taste. I poached our piece in
JW> butter until just barely cooked through and made a sauce of the pan
JW> juices with just a wee bit of black pepper, ketchup, mustard and soy
JW> sauce, one of my favourite liver treatments. I used a very light
JW> touch with those condiments as I didn't want to mask the liver
JW> flavour but enhance it. That little taste made a nice appetizer
JW> course while I finished the heart.
Gail likes liver and onions. The restaurant has it on the menu for the
next four weeks and I suspect she will have it at least once per week.
Given the cost factors they have to deal with, I suspect it is ordinary
beef liver. Her portion tonight was a bit tough at the edges, but more
tender inside. I like it also, and might do it next time.
JW> I love game meat. I sure wish my legs and back were in better shape
JW> so I could still go hunting myself but I can't do 10 miles over
JW> rough terrain in the bush or pack out a butchered quarter anymore.
I cannot say that I have had much in the way of game meat over my four
score plus years. The restaurants here often serve what they call rack
of lamb but is really three or four lamb chops (cooked to order). I've
had it multiple times cooked rare and like it. I've heard that lamb is
supposed to be gamy tasting, but to me it is just another red protein
and very similar to tender beef. What I cannot tolerate is the green
mint jelly they serve with it -- thankfully on the side in a container.
I have had bison burgers but again, to me it is extra lean beef.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Olive Salad for muf.
Categories: Olive, Italian, Salads
Yield: 1 Servings
2/3 c Green olives *
2/3 c Black olives, pitted and
-coarsely chopped
1/4 c Pimento, chopped
3 Cloves garlic, finely
-minced
2 tb Olive marinate (green)
1/3 c Finely chopped parsley
1 ts Oregano
1/4 ts Black pepper
2 tb Olive oil
1 tb Red wine vinegar
MMMMM---------------------MEATS FOR SANDWICH--------------------------
1/3 lb Very thinly sliced hard
-salami
1/3 lb Very thinly sliced ham
1/3 lb Thinly sliced provolone
-cheese
-olive salad, spread at
-least 3/4" thick
* pitted and coarsely chopped (I use salad olives, ie. olives with
pimentos, which are usually broken anyway)
Mix together and marinate AT LEAST 12 hours (the market used to have
in a large barrel that was always being added to); I usually
quadruple this (at least) and keep in a large jar in the
refrigerator; kept that way it easily lasts 6 months, provided you
can restrain yourself.
The sandwich: layer meats on a big loaf of Italian bread which has
been sliced in half and slightly scooped out:
Note: that's the official sandwich: how we usually eat this is to
omit the meats and eat the olive salad w/cheese on really good bread
or just to eat the olive salad as a dressing on top of a green/veg
salad of any type.
From:
[email protected] Date: 04-04-94
MMMMM
... Shipwrecked in Silver Spring, Maryland. 00:53:12, 16 Jun 2022
___ Blue Wave/DOS v2.30
--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)
