Text 30490, 65 rader
Skriven 2009-10-29 00:21:38 av Michael Loo (1:18/200)
     Kommentar till en text av Dave Sacerdote
Ärende: Liver Cheese 322
========================
 DS> I've been keeping an eye out for it after finding contemporary photos
 DS> of the packaging on the intertubes. But it just doesn't seem to be
 DS> available here, and the last time I checked Oscar Mayer's website, they
 DS> didn't list it.

I found an interesting discussion of it on farkleberries, the blog
of a person whose warped attitude reminds me rather of ours.

 DS> I also made an attempt to find some sort of recipe or method for
 DS> making my own, but found most of the recipes to be more akin to
 DS> Großmutter Anna's meatloaf than any lunchmeat. However, my attempts
 DS> were admittedly half-assed.

Most Leberkaese these days doesn't have any liver in it. I looked
for the Oscar Mayer liver cheese, remembering it as quite livery.
Found it at foodservicedirect.com, which offers a case of 12 8-oz
packages for $41.15 + shipping (claiming that the list price of this
item is $58.44 and that the product ships within two weeks) -
  Ingredients: pork livers, pork fat, salt, reconstituted onions,
  contains less than 2% of dextrose, sodium lactate, flavor,
  sodium diacetate, sodium nitrite.

 DS> There is an excellent German butcher shop on the bad side of Albany.
 DS> Maybe I can stop there next time I'm on my way to visit my sister & see
 DS> if they have any.

If that's the famous and tantalizingly named Pork Store, please
do, I'd love a report, as, no doubt, would your blog fans.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Leberkaese Loaf
Categories: german, pork, beef, groundmeat
  Servings: 1 batch

   2.75 kg beef
   1.25 kg pork with some fat
     80 g  curing salt
     12 g  pepper
     12 g  nutmeg
     12 g  coriander powder
      4 lg onions grated
           MAGGI extract
     80 g  cornstarch dissolved in some
           milk

The meat is cut in small cubes and mixed with curing salt. Meat should
be cured for 3 days.

Grind the meat and add all other ingredients. Then put everything into
the "Kutter" - I would think food processor will do, and add ice water
The finished mixture should have a fine texture and fairly soft. fill in
oiled loaf pan, smooth the top and bake 2-3 hours, low heat.  It should
have a nicely browned surface.  There should be no liquid escaping
during baking.

From: Edda (@eddaschulz-241476.worldbank.org)
Gail's Recipe Swap Archive.
Epicurious Food  1999 CondNet Inc. All rights reserved.
posted by Jim Weller to NCE, 9 Aug 99

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