crewsk
Master Chef
I try to eat it a few times a month now.
buckytom said:feeling a little rusty norgesjkog?
hey, wait. hasn't it been unusually dry this year?
Dove said:While in N.C. at Camp Lejeune (Marine Base) they have a food court outside the exchange..I bought some Deep Friem Chicken Liver and Gizzereds. Wow! they were so good!
Dove
kitchenelf said:A plate of chicken livers and big bottle of ketchup = dinner!!!!! Man - that's what I'm having tomorrow - if I remember
norgeskog said:yes it has, terribly dry. The Willamette is down about 10 inches below normal, they are warning of fire dangers. Average rainfall down 15 inches from Jan to today this year. Yes, buck, feeling rusty, and that is because I am of an age when the iron in my blood turns to lead in the old A$$.
Michael in FtW said:Brauschweiger I like in moderation .... chicken livers marinated overnight in buttermilk are okay .... any other livers won't stay down for some reason. It's not a smell or taste thing ... for some reason I can't keep it down ...
norgeskog said:maidrite and kitchennisse, I love liver in certain applications: chopped liver - deli style, and rumaki which is small piece of chicken liver and half a water chestnut wrapped in a small piece of bacon and roasted or grilled until bacon crisp and have a teriakyi type dipping sauce.