Subj : Liver
To : DALE SHIPP
From : JIM WELLER
Date : Thu Jun 16 2022 21:55:00
-=> Quoting Dale Shipp to Jim Weller <=-
DS> Gail likes liver and onions.
Liver and bacon is very good too The best dish of all is liver and
onions and bacon!
DS> ordinary beef liver. Her portion tonight was a bit tough at
DS> the edges, but more tender inside.
Sounds like they're cooking it too hot and too long. I fry mine
slowly and gently in butter until done just medium, with a hint of
pink in the centre.
DS> I've heard that lamb is supposed to be gamy tasting
Lamb is lamby tasting! They are both strong flavours, kind of
similar but different. The younger the lamb the milder tasting it
is, just like the difference between milk fed baby veal, grass fed
calf and mature beef.
DS> I cannot tolerate ... green mint jelly
That jelly sucks but a proper English mint sauce is nice. The Crosse
& Blackwell brand is made with malt vinegar, sugar (not too much,
just enough to soften the sharpness of the vinegars), water,
distilled vinegar and chopped up mint leaves.
DS> I have had bison burgers but again, to me it is extra lean
DS> beef.
Farmed bison is milder tasting, more tender and therefore more
beef-like than wild bison. The difference is partly the amount of
exercise they get but mainly diet. Farmed bison get good quality
summer pasture and winter hay with grain supplements while the wild
ones eat whatever they can find including moss, lichens and tree
leaves and twigs including the bark. And of course farmed animals
are slaughtered, butchered and chilled quickly and cleanly, not shot
and then field dressed in rough possibly warm conditions.
And a lot of supermarket meat is farmed beefalo from hybrid
animals (and labeled accordingly).
Cheers
Jim
... Human beings have always hunted the fattest animals in a herd
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