Watcha eating?

[2LaneCruzer]

You are correct. However I accept the risk of incomplete compliance as the trade off is a better life now. I keep BMI under control, eat mostly vegetarian meals (wife is vegetarian) and only eat large slabs of red meat about once or twice a month. But I don't limit fat (cheese, olive oil, milk, ice cream) so the AHA would not be happy with me.

I feel the same way about diet as I did with motorcycles. Abstinence is the best way to reduce risk of death but that was unacceptable so I compromised and wore a helmet and didn't drive like a squid. Gave it up eventually but very much enjoyed it at the time and the memories. If I ate a strict AGA diet, I would not enjoy life.

Hah. We have a retired Orthopedic Surgeon in our car club; he also loves and rides Harleys. I asked him one time, considering his profession, how he can he in good conscience ride a motorcycle. He laughed and said, "Yeah, I've had to get up at 3:00 in the morning many a time to put these guys back together, but I like riding and I'm as careful as I know how to be. I try to ride smart and so far so good". I much prefer his mint '55 Chevy Bel Air Sport Coupe to a Harley any day.

 

[jinman]

Bucket list ...Come on now Jay....Man up...take those Chicken livers , season them up, wrap each one with part of a piece of bacon and tooth pick scatter them on a baking tray and put them in the oven at about 350 deg. until done...not long ..I forgot how long..but they are delicious...Gotta try it at least once...

Bob, I think a dog log would taste okay with all that stuff on it. I am constantly amazed at what people will put on their food. If you love liver, why mask the taste with layers of 'stuff' you put on them? Chicken wings are one of my favorites because of taste. I just laugh my hiney off when I see a WingStop commercial with wings dripping with some greasy ooze and they talk about giving you dippin' sauce for them. I guarantee you that you'll never taste any chicken with all that kee-wrap on them. If you want sauce, just pour some out in a bowl and dip your finger in it. It's a lot cheaper and you get all the taste you are lookin' for. Okay. . . rant OFF.

 

[brin]

Bob, I think a dog log would taste okay with all that stuff on it. I am constantly amazed at what people will put on their food. If you love liver, why mask the taste with layers of 'stuff' you put on them? Chicken wings are one of my favorites because of taste. I just laugh my hiney off when I see a WingStop commercial with wings dripping with some greasy ooze and they talk about giving you dippin' sauce for them. I guarantee you that you'll never taste any chicken with all that kee-wrap on them. If you want sauce, just pour some out in a bowl and dip your finger in it. It's a lot cheaper and you get all the taste you are lookin' for. Okay. . . rant OFF.

I agree Jim, with Chicken wings...like I said in another post....I trim the skin off of the wing pieces then a little pepper, granulated garlic and some Crystal hot sauce then I bake them in the oven....You can sure taste the chicken with a little kick... Blue cheese dressing with some celery sticks for dipping if desired.

Now on Chicken Livers...You still get the deep liver taste but the bacon adds some smokiness and flavor that enhances the liver taste...to me it does not cover it up but makes it very rich tasting... :thumbsup::licking:

 

[jinman]

Now on Chicken Livers...You still get the deep liver taste but the bacon adds some smokiness and flavor that enhances the liver taste...to me it does not cover it up but makes it very rich tasting... :thumbsup::licking:

I know what you mean. I smoke meat and then put a small amount of bbq sauce on it. So, I'm the pot calling the kettle black in that regard. One of my favorite occasional dishes is fried calves liver smothered in onions. Of course, the liver is battered and fried with sauteed onions. If it were just liver alone, I probably wouldn't be so fond of it. I never cook it for myself either. I always go to a cafeteria or buffet like the Golden Corral to have it, maybe once per year.

Can we talk about liverwurst? (goose liver?) I cannot figure why any sane individual would put that nasty stuff in their mouth. YUK! If I had a choice of eating that or starving, I'd just go ahead and kick the bucket.:laughing:

 

[deerseeker001]

i am not a fan of liver but chicken livers wrapped in bacon and coleslaw,fried potatoes is hard to beat,but the bacon has to be crisp.

Chicken livers are great wrapped in bacon or fry with onions just before done throw in small can of tomato sauce and good olives set simmer for a few and enjoy with good Italian bread!

Sent from my iPad using TractorByNet

 

[L355SS]

Bob, I think a dog log would taste okay with all that stuff on it. I am constantly amazed at what people will put on their food. If you love liver, why mask the taste with layers of 'stuff' you put on them? Chicken wings are one of my favorites because of taste. I just laugh my hiney off when I see a WingStop commercial with wings dripping with some greasy ooze and they talk about giving you dippin' sauce for them. I guarantee you that you'll never taste any chicken with all that kee-wrap on them. If you want sauce, just pour some out in a bowl and dip your finger in it. It's a lot cheaper and you get all the taste you are lookin' for. Okay. . . rant OFF.

My wife drinks coffee like that! After adding a multitude of ingredients it tastes like very sweet hot chocolate!
Dennis

 

[IslandTractor]

.

Can we talk about liverwurst? (goose liver?) I cannot figure why any sane individual would put that nasty stuff in their mouth. YUK! If I had a choice of eating that or starving, I'd just go ahead and kick the bucket.:laughing:

Well, coming from a family where my mother loved liverwurst and sauerkraut, I would say that it depends on what you've been exposed to. The ingredients in liverwurst are no worse than any other sausage and better than most. Add a little spice brown mustard and eat it with nice French bread then wash it down with a good German lager.

I usually like sausage but could never enjoy the taste of horse sausage so I do appreciate that tastes are not the same.

 

[brin]

Well, coming from a family where my mother loved liverwurst and sauerkraut, I would say that it depends on what you've been exposed to.

Same here, My Mother used to make me a liverwurst and Swiss Cheese sandwich with brown mustard and lettuce on Rye bread at least once a week in my lunch for school...It was great...now my wife can't stand liver...her mother made her eat it too...but she can't stand it in any form now...So I rarely get to enjoy liver in any form but a couple of times a year I try to treat myself...brings back memories...I suppose it is an acquired taste...

 

[dmccarty]

Some chicken livers I have at have been very good. Others were yuck, Yuck, YUCK! :laughing::laughing::laughing:

The same with liverwurst. I think my favorite was from a German Deli with a bit of raw onion. :licking:

When I lived in FLA I was in an area with lots of retired people and the retirement villages/subdivisions where all over the place and they were HUGE! There is/was a large Jewish community, mostly retired, in the area as well. I read a review of a local restaurant that served Danish food. What the heck is Danish food? :laughing::laughing::laughing: Turned out to be one of my favorite places to eat in FLA. Course there were quite a few favorite places, the German place where the cook was HUGE, I think you could trust him since he obviously ate what he cooked, the Thai place next door to the Germans and across the street was an Italian place run by a family. :licking::licking::licking: Their garlic rolls and Pasta Bean soup were the best I have ever had. :licking::licking::licking: Dang, I am getting hungry, and my lunch of dried peanuts, dried apples and dried pineapple with a glass of water is not so appetizing. :shocked:

Any way back to the Danes. :laughing:

This was a special place and I noticed it during the first visit. We would be the youngest people in the place most nights except for the staff. All the other customers were up there in years and most of them were Jewish. In the corner of the restaurant was what looked like a small room divider with some very pretty and well done stained glass. There was a Cross and Star of David prominently displayed in stained glass. Turns out the father of the people who ran the restaurant was able to save hundreds/thousands of Jews from the ****'s in WWII. Eventually he emigrated to the the US with his family but his reputation followed because the Jewish community remembered what he and his family had done and they supported the restaurant. I know I saw at least one person with a concentration camp tattoo on his arm in that restaurant...

The food was excellent. Well, the food I would try that is. To start the dinner they would bring out a tall platter with a mix of starters. They had a liver pate dish that was to die for! :shocked::laughing::laughing::laughing: I would eat everything but the pickled Herring. :confused2: Nope, that did not look good at all. :laughing::laughing::laughing:

The idea of eating calf liver is SOOOOOO yucky! YUCK! Can't stand the texture of that stuff. Yuck Yuck Yuck! If that boat of liver pate was in front of me right now I would be digging in! :dance1::dance1::dance1:

Later,
Dan

 

[brin]

Dan ---Oh Dan....Pickled Herring and Herring in Cream Sauce are wonderful. Go to Sam's club and they sell both is big jars....I could eat a jar in one sitting but would not ...and again I rarely have it...but between my son and I , one or the other of us buys a couple of jars every year for each other...when we get so hungry for it with some crusty bread and a glass of Merlot...enjoy.