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The food thread
The food thread
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Old 19th March 2018, 04:01 PM   #8891
jacco vermeulen is offline jacco vermeulen  Netherlands
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Quote:
Originally Posted by scott wurcer View Post
Come on now pork liver pates are all over the place.
Every paté in France contains pork liver, beef liver is too dry.
As far as I gathered, pig/pork liver is considered good for paté, but not as a meat dish in it's own right in France.

Just an example how opinions on consumation of liver differ
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Old 19th March 2018, 04:15 PM   #8892
jacco vermeulen is offline jacco vermeulen  Netherlands
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Originally Posted by nezbleu View Post
My late January bucket list is Lerwick.
I'm watching season 4 of the Shetland TV series on BBC One.
With the island located at under 200 nautical miles distance from Bergen, folks there appear to still have a lot of Scandinavian pedigree. At least the TV series clearly wants to give that impression.
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Old 19th March 2018, 04:17 PM   #8893
Groove T is offline Groove T  Switzerland
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Funny, Paté is no problem for me, Leberwurst i like really ( my wife hate it) , also i eat some products containing it, but pure liver of every kind doesn't fit my taste. Strange but it is.
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Old 19th March 2018, 04:34 PM   #8894
jacco vermeulen is offline jacco vermeulen  Netherlands
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A classic here is grilled steak with fried chicken livers and a madeira sauce.
The fancier international version is Tournedos Rossini with fried duck livers and madeira.
The ragu of a classic as lasagna Bolognese contains half a pound of chopped chicken livers, wouldn't taste the same without them.

Pan-fried chicken livers on toast for breakfast ? Pass !
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Old 19th March 2018, 05:00 PM   #8895
cliffforrest is offline cliffforrest  United Kingdom
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The food thread
You are right, Jacco - I had never considered it.

None of the french gastronomic books in my collection have an index for pork liver except for paté.

Calves liver - fois de veau - however, has numerous entries, rightly so.
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Old 19th March 2018, 05:32 PM   #8896
TheGimp is offline TheGimp  United States
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If you are going to fry chicken livers, I prefer them deep fried, with onion gravy over rice.
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Old 19th March 2018, 05:58 PM   #8897
VenusFly is offline VenusFly  Australia
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The food thread
All of this talk of liver warms me up to the possibility that I might be running to the bathroom soon.
The Best Way to Throw up As Comfortably As Possible - wikiHow
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Old 19th March 2018, 06:06 PM   #8898
scott wurcer is offline scott wurcer  United States
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Quote:
Originally Posted by jacco vermeulen View Post
Just an example how opinions on consumation of liver differ
You only said you went to buy pork liver, I don't eat it on it's own either (well maybe in Asian food but rarely).
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Old 19th March 2018, 06:38 PM   #8899
jackinnj is offline jackinnj  United States
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My grand-daughter was introduced to "corned beef" for the first time -- she then asked for more steak bacon
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Old 19th March 2018, 06:45 PM   #8900
Charles Darwin is offline Charles Darwin  United Kingdom
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My usually liver-hating family really likes chicken liver tikka.

Stumbled across it as a starter in a restaurant and then searched out a recipe.

I quite like liver but not as much as my mother. Every time she made calf's livers she'd eat a few slices raw.
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