I am mildly allergic to stonefruit, peaches, pears, apples when raw, and also to hazelnuts. Marillenknödel and the like made with other fruit or even jams, even when fresh from the tree as they usually were, is a disgusting mushy bland insipid mess. I fasted on the days those were served, and I am not really a picky eater other than blood sausage, other livery tasting stuff and some of the weirder organ meats - like Cal's pig uterus 😉
Mild flavour, firm, slightly chewy texture. Relies heavily on the sauce. Easy to cook. Once eaten you'll change your mind.
Who knows? Liver pate' can be alright if it is loaded (perhaps>50%?) with other stuff, sour cream and onions 😉 ...but not as a meal, just on a couple crackers 😉
Liver pate and uterus can't be put in the same sentence Ron. Best try it before saying anything more, seriously. It's quite a delightful dish. Nothing like pate mud.
During my trip to Germany and Austria I learned to eat a few sausages I previously didn't like, such as Braunschweiger.
I now sometimes have it on toast for breakfast.
I now sometimes have it on toast for breakfast.
Toast - Toasted home made sourdough bread.
My only exposure to it in Germany was at breakfast.
My only exposure to it in Germany was at breakfast.
My intent with the sentence you replied to is "you never know what you will like if you adulterate it with enough other ingredients" For me, liver pate is tolerable as an appetizer with lots of sour cream and onions.... Perhaps uterus _would_ be palatable with lots of sauce....
Oh sorry - the thing called toast here is two grilled slices of white tasteless bread with ham and cheese.
Egg, cheese and toast sandwich, Mumbai style:https://www.nytimes.com/2017/04/06/magazine/egg-cheese-and-toast-mumbai-style.html?_r=0
At least in the US, toast just means toasted bread.
https://en.wikipedia.org/wiki/Toast
I had eggs on toast this morning. No cheese or chutney, just a bit of butter on the toast and some sea salt and cracked pepper on the eggs. It was delightful.
I may have shared this before, but my new egg cooking method is to heat a cast iron pan to 300F, then turn off the burner, crack in two eggs and cover, let sit for 2-3 minutes until yolk is desired doneness. This way I don't get any of the hard plastic-seeming brown bits on the whites and they remain very tender.
https://en.wikipedia.org/wiki/Toast
I had eggs on toast this morning. No cheese or chutney, just a bit of butter on the toast and some sea salt and cracked pepper on the eggs. It was delightful.
I may have shared this before, but my new egg cooking method is to heat a cast iron pan to 300F, then turn off the burner, crack in two eggs and cover, let sit for 2-3 minutes until yolk is desired doneness. This way I don't get any of the hard plastic-seeming brown bits on the whites and they remain very tender.
Happy Easter to anyone who at least participates culinarily! 🙂
We did lamb, rice, asparagus, and lava cakes that were a bit too undercooked and didn't quite exit the ramekins nicely. Does anyone water bath bake them? I'll have to dig around for a better recipe (or experiment! 😀). A little miscommunication between my dad and I about salting the lamb left it a bit too salty, but all in all, an excellent meal. No doubt buoyed by sharing it with my older brother's family.
We did lamb, rice, asparagus, and lava cakes that were a bit too undercooked and didn't quite exit the ramekins nicely. Does anyone water bath bake them? I'll have to dig around for a better recipe (or experiment! 😀). A little miscommunication between my dad and I about salting the lamb left it a bit too salty, but all in all, an excellent meal. No doubt buoyed by sharing it with my older brother's family.