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Yes. for discovering liver, auntdot is spot on. Go with cow liver especiallly with calf's liver. evn though a lot of us really likes chicken liver, for you its best to start with calfs liver. Chicken livers can give you a distinct flavor of, well, liver and you might get shocked with the...

If those would be chicken breasts, you have perect breed of elegance and familiarity in going with chicken stuffed with cheese and some pancetta if you want. As for the side, maybe is potatoes au gratin youre thinking of. Some says that the king of slow cooked potatoes is salt encrusted ones...

I know its going to sound odd, but I have seen this work too. Instead of dealing with frying fresh chicken parts, sometimes I twice cook them. Supposing I have a marinade/brine, I put it all, marinade and chicken into a pot and let it reduce under the heat. Maybe in high heat for a few...

I think the really scary part in the whole processed food idea is those products that gets to be passed on as something else. Take processed cheese, imitation this or that for example. the other day I discovered that the brand I was referring to as butter is labeled margarine (in small letters)...

terrific- rift, frite, ice, rite, tic mascarpone