RJW
2922
I am now "officially" scared of you Hannibal!
I'm just glad I'm not a census taker. 
By the way, when are you next "having an old friend for dinner" ?
Regards,
Richard.
Thanks, MW!
By: dxboon : April 24th, 2011-00:37
Calf's liver is the best, but this beef liver was so fresh and beautiful that it had no smell and was very tender. I soaked the liver in whole milk for four hours to kill the bitter, coppery taste of the organ meat. I think even non-liver lovers would've ...
Daos, you kill me!
By: AndrewD : April 24th, 2011-05:44
Only you would think of doing this with fava beans. Love it! Coincidentally, I purchased some sweetbreads (thymus in this case) from the market because the boys had not tried them. Soaked in acidulated water, membranes removed, dusted with flour and sauté...
Looking good!
By: dxboon : April 24th, 2011-09:12
Aussie translation needed though. Why are what look to be lamb livers called "lamb fry" and the other livers above called calf livers? Did your boy who wasn't sure he liked the sweetbreads object to the taste or texture of the organs? I find that many are...
Lamb's Fry
By: AndrewD : April 24th, 2011-16:51
Lamb's Fry is definitely an English thing, and shows our roots. It refers specifically to lambs liver and is usually prepared with bacon and onions. Quite common for breakfast. As a child my mum swears I used to call it "my favorite chop". I don't recall ...
Well...
By: dxboon : April 24th, 2011-09:27
...my plan is that if I get fava beans next spring too, when they are at the peak of their season, that I will make liver again as an accompaniment. I like liver, but don't eat it often. I think it may be high in cholesterol. All meats in moderation, of c...
Glad to have inspired you...
By: dxboon : April 24th, 2011-21:02
...to rethink cooking liver. The key is definitely not to overcook it. One thing that I find helpful in ensuring a pink center is to slice a thick piece of liver lengthwise (or have the butcher do it) so I essentially have butterflied the piece of meat. C...
Delicious!
By: patrick_y : April 25th, 2011-00:58
Delicious! Thanks for sharing your wonderful meal with us Daos! One day when you have an acquired taste for the softer flesh... You and Amanico should join forces... Then again, I should also keep in mind that Sir Anthony Hopkins has also played Van Helsi...
Thanks!
By: dxboon : April 26th, 2011-22:46
You should try it sometime! The key is buying super fresh, premium quality liver, and not overcooking it. Try soaking the liver in milk for a few hours to cleanse the flavor a bit. Cheers, Daos