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21 June 2008 @ 10:24 pm
More fun with cooking...  
I had a bunch of stuff marinating in the fridge.  I hate it when I do that and then just leave it there... well, marinating... so I'm glad I got around to cooking the stuff this time.

The stuff:  some steaks in wine and olive oil (and other stuff, what, you think I wouldn't spice them? pssh), and some liver in lemon juice and oil and, well, more stuff.

I just can't leave liver alone.  It's the most fascinating meat ever.  And it's so cheap!  So this time I did my own version of liver and bacon and onions, and actually, it turned out quite good.  I'm sure the steaks will be fine.  (I have to figure out more things to do with liver.  Seriously.  Have you seen how cheap this stuff is?  It's amazing.)

And now I'm turning my overcooked chicken of the other evening into soup.  mfree, your suggestion was good, but I'm just way too in love with making soup.  Besides which, this soup has yet more onions and artichoke hearts, plus broccoli and pine nuts.  So far it's really, really good.
 
 
 
jessxantha on June 21st, 2008 11:17 pm (UTC)
chicken liver pate! with various seasonings. oh MAN. I had goose pate while I was in Seattle and it was delicious (but I like chicken liver pate too).

boris gets chicken livers for dinner about once a month (not ging, since she's allergic). Mmmm! lucky dog.

Edited at 2008-06-22 03:17 am (UTC)
Saraphina, born to speak all mirth and no matter: Academic girlsaraphina_marie on June 21st, 2008 11:18 pm (UTC)
Liver is very good for you. Its extremely high in iron and a great source of lean protein. Just be careful as all organ meats are very high in cholesterol, so it is not something you want to be eating too often and make sure you balance it out well with other stuff. But yeah, liver. Good on you!
I enjoy a good pate' but I have never tried to just eat liver and nothing else.
I enjoy chicken and turkey livers chopped up in soups and stuffings though.
Harfafnorharfafnor on June 22nd, 2008 01:33 am (UTC)
What liver are we talking here? Chicken or beef? Have you ever tried breading the beef liver and pan frying it? Kind of like veal cutlets or chicken fried steaks.

If you like liver, what about heart? It cooks the same as liver and tastes similar but is a bit tougher.
Tigresstigress666 on June 22nd, 2008 01:03 pm (UTC)
You are making me wish I liked liver with your talk of how cheap it is (but I *HATE* liver).

It's probably cheap cause most people have my reaction to the idea of eating liver.