Ruth Haffly wrote to Dave Drum <=-

I think all the correspondence of a couple of weeks ago hit the bit
bucket in the sky when we had tropical storm Debby come thru the area.
I didn't get any Fido for a couple of days, then it started up slowly.
Now it seems to be back to normal.

You'll have that some days. I just assumed you were road tripping.

My house mate "hates" liver. It stems from some Navy chow hall liver
making him barf up everything but his socks one time.

I could never get past the smell of liver being cooked, or how it
smelled warm on the plate, but...

Our girls don't like it either. AFAIK, neither of them has ever fixed
it for their families.

The only time I ever had a problem is one time my mother bought some
pork liver that was on "special offer". When she started to fry it
for our supper the house smelled like someone had peed on a hot
radiator.

It turns out that it was boar's liver from a hog in rut. From then on
it was beef or lamb's liver only.

Chicken liver and baby beef liver are also good. The forme is good for doing something where you start by cutting the liver into smaller
pieces. I do a sort of Mexican style liver sometimes--cut the liver
into strips (or bite size pieces, depending on whatever liver you use). Dredge it in seasoned flour. Slice an onion and bell pepper (color of choice, lately I've used more red, yellow or orange). Saute the liver
in olive oil, when about half done add the pepper and onion. Add one 8
oz can of tomato sauce, 1/2 can water and chili seasonings, cook until liquid thickens up. Serve over rice or pasta, grate some Cheddar cheese over top. May sub out Italian seasonings, parmisan cheese for a
different flavor.

My favourite way to do chicken liver is breaded and deep fried. I stopped
a Humphrey's deli counter on the way home from work yeaterday and picked
up a half-pound of livers and a pint container of cantaloupe and that was lunch. Supper was a small container of raspberry-chocolate yoghurt. I just
feel so virtuous when I do that. Bv)=

The fig tree is still giving us figs, but it has slowed down a bit. I found a recipe for fig bread on line so made up a couple of loaves
today. It's cooling right now, will probably have some with supper.

I used to make braunschweiger sandwiches which he'd gobble down until

I do like braunschweiger! Of course, it is probably one of the less healthy versions of liver so that somehow tracks.

It's one form of liver I never got into. My dad used to buy some (and other German sausages) from a plant in North Tonawanda, NY when I was growing up. It was something he would have with his nightly beer after
all of us kids had gone to bed, which is probably why I never got into
it.

My grand-dad introduced me to it when we staying out at the farm during
the week when my grandmother worked at the state capitol. Some German- descended folks name Schuppman had a grocery and meat market and offered braunschweiger, Also bockwurst, weisswurst, bratwurst, etc. all mad in
their butcher department. But the liverwurst didn't need cooking so it
was much simpler to make a quick lunch os liverwurst/braunschweiger and onion/tomato on wheat bread.

Schuppman's also made their own hot dogs (Frankfurter Wurtschen) with a
casing that you had to bite through to get at the goodness inside. Unlike
the skinless franks we are used to these days.

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Homemade Weisswurst Sausage
Categories: Pork, Beef, Game, Vegetables, Herbs
Yield: 16 servings

1 tb Lard
1/2 c Minced white onion
3 lb White meat; pork, veal,
- turkey, rabbit, chicken
1 lb Bacon ends or fatty pork
- shoulder
20 g (2 tb) salt; plus a teaspoon
1 tb Minced parsley
1/2 ts Dry (Colmans) mustard powder
1/2 ts Powdered ginger
1/2 ts White pepper
1/2 ts Mace
1/2 ts Ground cardamom
Grated zest of a lemon
1 c Ice water
Hog casings

Heat the lard in a small pan and cook the onions until
soft. Do not brown them. Let them cool doen to room
temperature, or refrigerate them. This can be done up to
a day in advance.

OPTIONAL STEP: Cut the meat and bacon ends into chunks
and mix with the salt. Refrigerate overnight in a closed
container. Doing this helps the bind, but is not 100%
needed.

Soak about 10 feet of hog casings in warm water.

When you are ready to grind, mix the meats, salt,
parsley, spices and lemon zest. Grind through a coarse
or medium die. Put the mixture in the freezer while you
clean up, or, if the meat is still below 40┬║F/4.5┬║C,
grind again through a fine die, at least 4.5 mm and
ideally 3 mm. This time, definitely put the meat in the
freezer while you clean up.

Once the meat is at about 34┬║F/1┬║C, put it in a large
bowl with the water. Mix this with your clean hands for
about 90 seconds, or until the mixture binds together as
a cohesive mass that you can pick up in one glob. Your
hands should hurt from the cold.

Put a length of casing on your sausage stuffer and fill
it with the weisswurst. Crank out one large length of
sausage, leaving about 3 to 5 inches of "tail," unfilled
casing, on either end. You don't want to fill the
casings overly tight just yet. Repeat this process until
you have all the sausage in casings.

Get a large pot of water hot, about 160┬║F/71┬║C.

To form links, pinch off a link of about 6" long at one
end of the length. Spin it away from you to set the
link. Now move down the length and pinch off another
link, but this time spin it towards you. Keep doing
this, spinning in alternate directions, until you get to
the end of the length. Doing this helps prevents the
links from coming apart. (This video shows how I do it.)
Tie off the ends.

Now, to tighten them, get a clean needle or sausage
pricker. Gently compress the meat in each length,
spinning it a little more in the direction you first
spun. You will see air pockets. Prick the casing to
remove them, again gently compressing the links to fill
the casing. Do this for every link.

Carefully lower the weisswurst into the hot water. They
will want to unspin a bit so watch for that. Poach them
gently for 20 minutes or so. While they are cooking,
fill a large basin with ice water. Dunk the links in
this ice water after they've cooked. Leave them there
for 10 minutes. Pat them dry and you are ready to go.
They will keep for about 5 days in the fridge, and can
be frozen.

Yield: 16 servings

Recipe by: Hank Shaw: Hunt, Gather, Cook

RECIPE FROM: http://www.simplyrecipes.com

Uncle Dirty Dave's Archives

MMMMM

... "You can't build a reputation on what you are going to do." -- Henry Ford --- MultiMail/Win v0.52
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Dave,

I think all the correspondence of a couple of weeks ago hit the bit
bucket in the sky when we had tropical storm Debby come thru the area.
I didn't get any Fido for a couple of days, then it started up slowly.
Now it seems to be back to normal.

You'll have that some days. I just assumed you were road tripping.

Not yet, got one planned for the latter part of next month out to TN for
the RV/radio group. Probably going to stop in Asheville to see the Dale
Chihuly exhibit (glassworks) at Biltmore on the way out. Another trip
planned is for mid October, another radio group but may also head up to
NY to visit Steve's family before the snow flies. Should be able to pick
up our camper from the repair shop later today.

My house mate "hates" liver. It stems from some Navy chow hall liver
making him barf up everything but his socks one time.

I could never get past the smell of liver being cooked, or how it
smelled warm on the plate, but...

Our girls don't like it either. AFAIK, neither of them has ever fixed
it for their families.

The only time I ever had a problem is one time my mother bought some
pork liver that was on "special offer". When she started to fry it
for our supper the house smelled like someone had peed on a hot
radiator.

It turns out that it was boar's liver from a hog in rut. From then on
it was beef or lamb's liver only.

Chicken liver and baby beef liver are also good. The forme is good for doing something where you start by cutting the liver into smaller
pieces. I do a sort of Mexican style liver sometimes--cut the liver
into strips (or bite size pieces, depending on whatever liver you use). Dredge it in seasoned flour. Slice an onion and bell pepper (color of choice, lately I've used more red, yellow or orange). Saute the liver
in olive oil, when about half done add the pepper and onion. Add one 8
oz can of tomato sauce, 1/2 can water and chili seasonings, cook until liquid thickens up. Serve over rice or pasta, grate some Cheddar cheese over top. May sub out Italian seasonings, parmisan cheese for a
different flavor.

My favourite way to do chicken liver is breaded and deep fried. I
stopped a Humphrey's deli counter on the way home from work yeaterday
and picked up a half-pound of livers and a pint container of
cantaloupe and that was lunch. Supper was a small container of raspberry-chocolate yoghurt. I just feel so virtuous when I do that.
Bv)=

You know that all the breading and frying of the livers, plus sugars in
the yogurt cancel out all the good for you parts, don't you? (G)

The fig tree is still giving us figs, but it has slowed down a bit. I found a recipe for fig bread on line so made up a couple of loaves
today. It's cooling right now, will probably have some with supper.

Decided to use something older instead. Will probably make fig scones
tomorrow so they'll be fresh for Sunday breakfast.

I used to make braunschweiger sandwiches which he'd gobble down until

I do like braunschweiger! Of course, it is probably one of the less healthy versions of liver so that somehow tracks.

It's one form of liver I never got into. My dad used to buy some (and other German sausages) from a plant in North Tonawanda, NY when I was growing up. It was something he would have with his nightly beer after
all of us kids had gone to bed, which is probably why I never got into
it.

My grand-dad introduced me to it when we staying out at the farm
during the week when my grandmother worked at the state capitol. Some German-
descended folks name Schuppman had a grocery and meat market and
offered braunschweiger, Also bockwurst, weisswurst, bratwurst, etc.
all mad in
their butcher department. But the liverwurst didn't need cooking so it
was much simpler to make a quick lunch os liverwurst/braunschweiger
and onion/tomato on wheat bread.

Schuppman's also made their own hot dogs (Frankfurter Wurtschen) with
a casing that you had to bite through to get at the goodness inside. Unlike the skinless franks we are used to these days.

Sounds like a place we could have dropped some serious money at.
Unfortunatly, they are few and far betweeen now.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A mind stretched by new ideas can never go back to its original size.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I think all the correspondence of a couple of weeks ago hit the bit
bucket in the sky when we had tropical storm Debby come thru the area.
I didn't get any Fido for a couple of days, then it started up slowly.
Now it seems to be back to normal.

You'll have that some days. I just assumed you were road tripping.

Not yet, got one planned for the latter part of next month out to TN
for the RV/radio group. Probably going to stop in Asheville to see the Dale Chihuly exhibit (glassworks) at Biltmore on the way out. Another

Is that a satellite of the main Chilhuly Garden & Glass in Seattle? Or a
"road show" version if it? If you're in the Seattle area the Chilhuly place
and Pike Place Market are *must* visits. Even if you ignore the fish tossers who are in the promo pieces. Bv)=

trip planned is for mid October, another radio group but may also head
up to NY to visit Steve's family before the snow flies. Should be able
to pick up our camper from the repair shop later today.

You could be cutting that close with the wacky way the weather hasw been
acting lately. Last week our daily temps averaged in the mid 70s (in the
month of August f'cry sakes) and next week leading u to Labor Day are to
be in the high 90s. Go figger.

My house mate "hates" liver. It stems from some Navy chow hall liver
making him barf up everything but his socks one time.

I could never get past the smell of liver being cooked, or how it
smelled warm on the plate, but...

Our girls don't like it either. AFAIK, neither of them has ever fixed
it for their families.

The only time I ever had a problem is one time my mother bought some
pork liver that was on "special offer". When she started to fry it
for our supper the house smelled like someone had peed on a hot
radiator.

It turns out that it was boar's liver from a hog in rut. From then on
it was beef or lamb's liver only.

Chicken liver and baby beef liver are also good. The forme is good for doing something where you start by cutting the liver into smaller
pieces. I do a sort of Mexican style liver sometimes--cut the liver
into strips (or bite size pieces, depending on whatever liver you use). Dredge it in seasoned flour. Slice an onion and bell pepper (color of choice, lately I've used more red, yellow or orange). Saute the liver
in olive oil, when about half done add the pepper and onion. Add one 8
oz can of tomato sauce, 1/2 can water and chili seasonings, cook until liquid thickens up. Serve over rice or pasta, grate some Cheddar cheese over top. May sub out Italian seasonings, parmisan cheese for a
different flavor.

My favourite way to do chicken liver is breaded and deep fried. I
stopped a Humphrey's deli counter on the way home from work yeaterday
and picked up a half-pound of livers and a pint container of
cantaloupe and that was lunch. Supper was a small container of raspberry-chocolate yoghurt. I just feel so virtuous when I do that.
Bv)=

You know that all the breading and frying of the livers, plus sugars in the yogurt cancel out all the good for you parts, don't you? (G)

The yoghurt is Dannon's Light & Fit and according to the label has 80
calories, 12 grams of protein and 0 grams of fat in a 5.3 oz serving.
It's the first low/no fat thing I've come across in82 years that tastes
"right" to me.

The fig tree is still giving us figs, but it has slowed down a bit. I found a recipe for fig bread on line so made up a couple of loaves
today. It's cooling right now, will probably have some with supper.

Decided to use something older instead. Will probably make fig scones tomorrow so they'll be fresh for Sunday breakfast.

I used to make braunschweiger sandwiches which he'd gobble down until

I do like braunschweiger! Of course, it is probably one of the less healthy versions of liver so that somehow tracks.

8<----- SHORTEN ----->8

Schuppman's also made their own hot dogs (Frankfurter Wurtschen) with
a casing that you had to bite through to get at the goodness inside. Unlike the skinless franks we are used to these days.

Sounds like a place we could have dropped some serious money at. Unfortunatly, they are few and far betweeen now.

All of the Schuppmans have either gone to their reward or relocated.
And the supermarkets have done in the neighbourhood grocers even in
small town America. It's sad.

Fortunately my home-town family owned market (Humphrey's) survives and
thrives. In fact they have expanded (a bit) and remodelled. Just got
done with installing autoatic opening doors at the entrance/exit.

MMMMM---- Recipe via Meal-Master (tm) v8.06

Title: Caramelized Onion, Bacon, & Blue Cheese Smothered Ribeye
Categories: Beef, Vegetables, Cheese, Pork, Citrus
Yield: 2 servings

16 oz Ribeye steak
1 c Crumbled blue cheese
1 md Onion; diced
1/4 lb thick sliced bacon; rough
- chopped
1 tb Worcestershire sauce
2 tb Orange juice

Caramelize bacon and onion in a pot.

Mix blue cheese, Worcestershire, and orange juice in a
separate bowl.

Sear ribeye on both sides to create a crust.

Top the steak with the blue cheese, bacon, and onion
mixture.

Roast in the oven for 15 minutes (medium rare).

UDD NOTES: This is a horrid way to treat an honest rib-
eye steak. I used, instead chuck steak (not chuck-eye,
which is nearly as good as rib-eye) oe sirloin.

RECIPE FROM: https://humphreysmarket.com

Uncle Dirty Dave's Kitchen

MMMMM

... We all learn to write in the 2nd grade. Most of us go on to greater things. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Carol Shenkenberger wrote to Dave Drum <=-

I do like braunschweiger! Of course, it is probably one of the
less healthy versions of liver so that somehow tracks.

It's just a form of liver sausage. Here's another way:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Liver Pate
Categories: Five, Beef, Appetisers, Dairy
Yield: 48 Servings

1 1/2 lb Beef liver
1/2 c Half & Half
1/3 c Chopped onion
1/2 ts (ea) Salt & Pepper
1 c Butter

Ick! Run for the hills! It's LIVER!!!

I won't pull a gun on you and force you to eat it. Honest, with my
right hanb up. Bv)=

But, I will post another liver recipe that I like.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buckwheat Kasha w/Liver
Categories: Five, Grains, Offal, Beef
Yield: 4 Servings

2 c (227 g) buckwheat
3 c (750 mL) water
4 oz (115 g) veal liver
3 tb (45 mL) fat
2 lg Eggs; hard boiled
Salt

Boil buckwheat in water until it is crumbly. Fry
buckwheat kasha in fat for 7-10 mins. Boil liver in
salted water for 15 minutes, chop finely and fry in fat.
Chop eggs finely. Add eggs, liver to buckwheat and fry
in the pan for a while.

Serve with broth.

Recipe by: Olga Timokhina

RECIPE FROM: http://www.ruscuisine.com

Uncle Dirty Dave's Kitchen

MMMMM

... All I get is chicken feed, I dream of working for peanuts.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Re: Liver
By: Dave Drum to Carol Shenkenberger on Sun Aug 25 2024 06:42 am

Carol Shenkenberger wrote to Dave Drum <=-

I do like braunschweiger! Of course, it is probably one of the
less healthy versions of liver so that somehow tracks.

It's just a form of liver sausage. Here's another way:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Liver Pate
Categories: Five, Beef, Appetisers, Dairy
Yield: 48 Servings

1 1/2 lb Beef liver
1/2 c Half & Half
1/3 c Chopped onion
1/2 ts (ea) Salt & Pepper
1 c Butter

Ick! Run for the hills! It's LIVER!!!

I won't pull a gun on you and force you to eat it. Honest, with my
right hanb up. Bv)=

But, I will post another liver recipe that I like.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Buckwheat Kasha w/Liver
Categories: Five, Grains, Offal, Beef
Yield: 4 Servings

2 c (227 g) buckwheat
3 c (750 mL) water
4 oz (115 g) veal liver
3 tb (45 mL) fat
2 lg Eggs; hard boiled
Salt

Boil buckwheat in water until it is crumbly. Fry
buckwheat kasha in fat for 7-10 mins. Boil liver in
salted water for 15 minutes, chop finely and fry in fat.
Chop eggs finely. Add eggs, liver to buckwheat and fry
in the pan for a while.

Serve with broth.

Recipe by: Olga Timokhina

RECIPE FROM: http://www.ruscuisine.com

Uncle Dirty Dave's Kitchen

MMMMM

... All I get is chicken feed, I dream of working for peanuts.

Well got this. It's restoring a crashed bbs. Lots of things not working.

xxcarol
--- SBBSecho 2.12-Win32
* Origin: Skenks Express (1:275/100)