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Re: Karma
Originally Posted by Pulaski
(Post 12432527)
What does sheep poo taste like? :unsure:
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Re: Karma
Originally Posted by SultanOfSwing
(Post 12432529)
Swiss Bisto.
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Re: Karma
Originally Posted by Lion in Winter
(Post 12432623)
There are enough circular arguments in the Post EU thread in TIO thank you very much :frown:
/Kryten |
Re: Karma
Originally Posted by Pulaski
(Post 12432527)
What does sheep poo taste like? :unsure:
Originally Posted by SultanOfSwing
(Post 12432529)
Swiss Bisto.
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Re: Karma
Originally Posted by Pulaski
(Post 12432509)
You said you preferred it with "just onions", but then described cooking livers dredged in flour, with onions, beef broth, and then stirring to get "the bits off the bottom"; presumably a little of the flour also gets into the mix. .... So I suspect that the "liver and onions in gravy" is similar to the "liver with just onions" that you described - not the same, but more similar than you appeared to realize.
I only used "disparage" as a paraphrase of you saying that you preferred something else, something else which is actually fairly similar. :o I just do not like bacon with my liver. I only eat bacon with breakfast or on a BLT or on a spinach salad. I don't use bacon in any recipe for dinner. TRUCE !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! |
Re: Karma
Originally Posted by Rete
(Post 12432727)
For ourselves, I would add additional flour to the drippings after the onions were cooked and then add beef broth and make a thick gravy. And yes, the bits and pieces is the flour stuck to the bottom of the pan and is used to thicken the broth. Addition of more flour before adding the broth will make thicker gravy which is a must have for the mashed potatoes. ....
.... TRUCE !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! |
Re: Karma
Originally Posted by Rete
(Post 12432727)
I just do not like bacon with my liver.
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Re: Karma
I lucked out on the liver hunt - left it too late, the market closes early on Saturday.
But that got me thinking about boudin. I suppose this would translate as black pudding, but these things are poles apart (ha ha). Can't really even compare them to German blood sausages. Boiled boudin (they can be roasted, but this opens up a Blur/Oasis style debate), mashed potatoes, served with apple sauce/compote is absolutely yummy. :thumbup: No bacon in sight. |
Re: Karma
In America boudin is Cajun sausage.
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Re: Karma
Originally Posted by caretaker
(Post 12434131)
In America boudin is Cajun sausage.
Is it generally available and is it generally accepted in USA? |
Re: Karma
Originally Posted by caretaker
(Post 12434131)
In America boudin is Cajun sausage.
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Re: Karma
Originally Posted by Nutmegger
(Post 12434186)
More specifically Cajun Boudin — there are other Cajun sausages, such as Andouille.
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Re: Karma
Originally Posted by BuckinghamshireBoy
(Post 12434209)
That'll be the cousin of the French thing then? Packed with offal?
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Re: Karma
Originally Posted by Teaandtoday5
(Post 12434211)
Ssshhhh. We don't talk about that. To ridiculously picky child on holiday it is just sausages. You like sausages :nod: .
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Re: Karma
Originally Posted by BuckinghamshireBoy
(Post 12434076)
I lucked out on the liver hunt - left it too late, the market closes early on Saturday.
Now to find a good recipe to start me off, I'm looking at the Hairy Bikers as maybe a base, although...
Originally Posted by Rete
(Post 12432727)
For ourselves, I would add additional flour to the drippings after the onions were cooked and then add beef broth and make a thick gravy. And yes, the bits and pieces is the flour stuck to the bottom of the pan and is used to thicken the broth. Addition of more flour before adding the broth will make thicker gravy which is a must have for the mashed potatoes.
I just do not like bacon with my liver. I only eat bacon with breakfast or on a BLT or on a spinach salad. I don't use bacon in any recipe for dinner. Bacon here - lard, en francais - would be like 'bacon lite', very different to UK bacon. |
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