Text 31970, 75 rader
Skriven 2009-12-08 10:19:50 av Michael Loo (1:18/200)
     Kommentar till en text av Dave Sacerdote
Ärende: technical 486
=====================
 ML> One of the few really grotesque things my mother used to cook
 ML> was boiled pork liver. Granted, it was boiled in a soy-based
 ML> broth, but still the cooking was heavy-handed and unlike what
 ML> she normally made. Perhaps it was a dish that the servants ate.
 DS> Boiled?  That sounds really awful.  Was that "punishment food?"

It was rather bitter, quite hard and crumbly. I didn't
really dislike it but couldn't eat too much - perhaps
that was the method to the madness. I don't think it was
punishment food (when my mother wanted to punish us,
especially my father, she would just run off for a week
or two). On thinking about it, though, she was not as
good a cook of pork as of other things, probably because
of the fear of trichinosis.

 DS> I don't think so.  Stop & Shop's liver is sliced, but too unevenly
 DS> to have been done from frozen (there are thinner spots, and "waves"

The last place I saw sliced beef liver, it had been cut
from frozen. Might not have been at a S&S, though.

 DS> Shaw's "sliced" liver looks like it was cut with a hammer.  Ragged,
 DS> irregular chunks that can only be described as "slices" if "slicing"
 DS> were to be redefined as "pulled apart with rakes."  It's 
 DS> disgusting.
 DS> Here, check out a picture: http://bit.ly/shawliver

Impressive in its way. But if it were cheap enough and
not too discolored, I'd still buy it.

=

 ML> (brown meaty packages tied up with string) 
 DS> These are a few of my favorite things.

Yep, exactly.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Veal Birds Paprika
 Categories: Veal
      Yield: 6 servings

  1 1/2 c  Onion, finely chopped             1/2 c  White veal stock
    1/2 c  Mushrooms, finely chopped         1/2 c  Tomato puree
      9 tb Unsalted butter                     2 tb Paprika
      1 c  Dry bread crumbs, fine                   Buttered noodles for
accompa
      1 ts Basil, crumbled                          -iment
      6    Veal cutlets, about 1/4-inch        1 c  Sour cream
           -hick

  Flatten the cutlets between two pieces of plastic wrap. In a heavy skillet,
  cook 1/2 cup of the onion and mushrooms in 6 Tbsp butter over moderate
  heat, stirring occasionally, until the onion is golden. Stir in bread
  crumbs, basil, salt and pepper to taste.  Let the filling cool. Divide the
  filling among the cutlets and fold in the long sides of each cutlet
  1/2-inch.  Roll up the cutlets and tie them at each end. In a large heavy
  skillet, heat 2 Tbsp butter over mod-high heat. Brown the veal birds,
  patted dry, and transfer them to a bowl as they are browned. In the
  skillet, cook the remaining onions in 1 Tbsp butter over moderate heat,
  stirring, until golden.  Stir in stock, tomato puree, and the paprika. Add
  the veal birds and any accumulation of juices. Simmer the mixture, covered,
  for 15-20 minutes or until the veal is tender. Arrange the noodles on a
  platter, remove strings from the veal, and transfer the veal birds to the
  platter. Whisk the sour cream with salt and pepper to taste into the
  skillet contents. Cook sauce until it is hot, stirring occasionally. Do not
  let it boil.  Serve alongside the meat and noodles in a boat. a 1959
  Gourmet Mag. favorite

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