same same.Originally Posted by November Rain
more or less...
same same.Originally Posted by November Rain
more or less...
Speaking about liver, what's a good marinade for crummy local beef to make it sort of edible. An acid bath is about all I can think of, but i'd wager it's not too healthy, but then I'm no cook.
Originally Posted by The Gentleman ScampTrollOriginally Posted by The Gentleman Scamp
^ hehe
Chicken Liver And Mushroom Pate
1/2 pound of fresh mushrooms
1 pound of chicken livers
1 tablespoon of garlic salt
1 tablespoon of paprika
1/3 cup of chopped green onions
1/3 cup of white wine
1/16 tablespoon of dill weed
3 drops liquid hot pepper seasoning or Tabasco sauce
Salt to taste
1/4 cup of butter or margarine
Simmer for 5-8 minutes 1/4 pound butter, mushrooms, livers, garlic salt, paprika and onion. Add wine, dill weed and liquid seasoning. Cover and simmer from 5-10 minutes. Transfer to blender and thoroughly blend, adding 1/4 pound butter or margarine. Place in dishes and refrigerate overnight. Makes about 3 cups. Cover with plastic. 8. Makes quart canapés.
Raw dipped and soi and wasabi. No washing up and high in iron
It is not foie gras - it is delicatelly fried chicken livers. Roll them in flour and spices etc. They can be eaten whole on a salad, not need to be made into some pansy patè all the time.
Sheesh - i know my foie grad and my chcken livers and my fondue and my frogs legs.
^ OK, OK!
I forget which poster did the awesome thread of his wife's pate before.
^That was sabangs wife, even I was nearly tempted to have a go at making that, but the thoughts that offal is for dogs won out
^ Ah, right! It did look yummy, tho.
^^ A tasty Cognac spiced Duck Or chicken Liver Pate' spread on Rye toast, delightful
but such culinary treats would be wasted on a person who thinks 7/11 provides fine dining.
or a person that thinks the girls down soi yodsak are, well girls for a start.Originally Posted by peterpan
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