Karma
Feb 1st 2018, 3:31 pm
#151
I have a comma problem
Joined: Feb 2009
Location: Fox Lake, IL (from Carrickfergus NI)
Posts: 49,598
Feb 1st 2018, 5:14 pm
#153
I have a comma problem
Joined: Feb 2009
Location: Fox Lake, IL (from Carrickfergus NI)
Posts: 49,598
Feb 1st 2018, 6:36 pm
#155
Concierge
Joined: Apr 2001
Posts: 46,383
Re: Karma
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.
I only used "disparage" as a paraphrase of you saying that you preferred something else, something else which is actually fairly similar.
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 !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Feb 1st 2018, 6:49 pm
#156
Joined: Dec 2001
Location: Dixie, ex UK
Posts: 52,439
Re: Karma
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 !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Last edited by Pulaski; Feb 1st 2018 at 7:02 pm.
Feb 1st 2018, 6:59 pm
#157
Stand-up Philosopher
Joined: Apr 2009
Location: Regina Saskatchewan
Posts: 16,344
Feb 3rd 2018, 8:51 pm
#158
Gloves off
Joined: May 2016
Location: Antwerpen/Anvers
Posts: 7,265
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.
No bacon in sight.
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.
No bacon in sight.
Feb 3rd 2018, 9:49 pm
#159
Stand-up Philosopher
Joined: Apr 2009
Location: Regina Saskatchewan
Posts: 16,344
Re: Karma
In America boudin is Cajun sausage.
.
Mar 24th 2018, 3:15 pm
#165
Gloves off
Joined: May 2016
Location: Antwerpen/Anvers
Posts: 7,265
Re: Karma
Now to find a good recipe to start me off, I'm looking at the Hairy Bikers as maybe a base, although...
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.
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.