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Old 03-15-2005, 07:41 PM   #31
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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 ...
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Old 03-15-2005, 07:48 PM   #32
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They call it liver pudding, but we grew up calling it livermush. There is another brand as well.

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Old 03-15-2005, 07:52 PM   #33
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A little neighboring town, about an hour west of here has a livermush festival in Oct.

Livermush
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Old 03-15-2005, 08:01 PM   #34
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Can't stand to eat any type of liver. Erk.
But, over here Lamb's Fry & bacon was at one stage a hearty Aussie country breakfast.

I have relos out on properties in SW NSW. An old favorite was Braised Lamb's Fry prepared the night before and reheated for brekkie.

Basically, this is how it was done. I cooked it for my former workmates for after nightshift and those who enjoyed Liver loved it.

Slice livers about 1/2 inch thick, lightly flour & (just) seal both sides in hot pan & put aside.

Cook some of the fat out of bacon rashes - enough bacon to cover braising dish twice.

Par-cook heaps of onions

Make a beef gravy from 'roast after juices' - a little runnier than usual.

Line dish with bacon, layer some onions over it, then layer sealed livers (fries). Layer more onion, then rest of bacon.

Pour in gravy to cover all, then put in the fridge, if you prepare the night before.

When ready, cover ingredients with a cheese & breadcrumb mix and pop it in the oven. Not too hot or the topping will burn before the centre is heated. When topping is evenly browned serve to expectant eaters. You'll be amased.

If you have a wood burner, do it in that to get the authentic flavour.

Although I don't like liver, I love the gravy & extras from this cookup..... Finely sliced beef heart can be included along with kidneys etc.

It really is good, but Lambs livers (Fries) must be used. I don't know how calves livers would taste, never tried them.
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Old 03-15-2005, 08:02 PM   #35
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Rainee I love livermush! Especially on plain white bread with a little mayo.
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Old 03-15-2005, 08:08 PM   #36
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Quote:
Originally Posted by Michael in FtW
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 ...
Could be the thought of eating a blood filter....
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Old 03-15-2005, 08:30 PM   #37
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Quote:
Originally Posted by norgeskog
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.
Me too, norge.

I like liver n grilled onions, ketchup n mashed potatoes, also chicken livers. Just can't bring myself to look at or cook it.

A favorite years ago was liverwurst, sweet red peppers & mayo on white bread, bought from a New York Take-Out Deli. (Trying to remember if it had red onions on it too.) Fond of chopped liver, but the deli prices in So. California are sky high...so are the sandwiches. Please pass the pickles & get me some Matzo Ball or Kreplach soup...or a big fat pastrami or brisket sammich on rye with mustard:)

Ooops, wanted to mention my hungarian grandma's liver potato knishes were "the best." Wish I knew how to make them.

Never heard of livercheese. What is it? Can it be bought anywhere? Curious.
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Old 03-15-2005, 08:48 PM   #38
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liver... ack. and that's all i'm saying
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Old 03-15-2005, 08:58 PM   #39
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sounds good mish. i'm not a fan of mayo, except on boiled ham sammiches, but liverwurst with sweet red peppers and onions would be good on white or rye with spicy brown mustard. btw, where was the deli? always looking for good places.

brooksy, i think i would kill for that lamb fry. i may have to try a version of that one day. it will have to be when mdw is not home tho.
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Old 03-15-2005, 09:12 PM   #40
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Yep, fried livermush with mustard. Or mix it up in grits.
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