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Post by The Sensational She-Hulk on Oct 13, 2017 10:45:45 GMT -5
Ugh, dealing with offal in general. I like chicken livers, but they are super gross to prep. They're essential to my bolognese, but that's the only time I bother with them. I don't put them in bolognese because my mom wouldn't eat it, but have you ever made Caruso sauce? It's basically a garlicky red tomato sauce with fried chicken livers in it. It was apparently one of Enrico Caruso's favorite dishes. |
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Post by pairesta on Oct 13, 2017 10:51:29 GMT -5
I don't use chicken livers very much at all, but, um, what prep is needed? I've just tossed them in as-is when I've used them.
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LazBro
Prolific Poster 
Posts: 10,049 
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Post by LazBro on Oct 13, 2017 11:50:22 GMT -5
I don't use chicken livers very much at all, but, um, what prep is needed? I've just tossed them in as-is when I've used them. I usually chop them up a little when making my sauce, because I think they break down a little better, but that's gross enough. |
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LazBro
Prolific Poster
Posts: 10,049
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Post by LazBro on Oct 13, 2017 11:50:56 GMT -5
Ugh, dealing with offal in general. I like chicken livers, but they are super gross to prep. They're essential to my bolognese, but that's the only time I bother with them. I don't put them in bolognese because my mom wouldn't eat it, but have you ever made Caruso sauce? It's basically a garlicky red tomato sauce with fried chicken livers in it. It was apparently one of Enrico Caruso's favorite dishes. Never heard of it, in fact, but that sounds really good. |
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Post by The Sensational She-Hulk on Oct 13, 2017 13:03:01 GMT -5
I don't use chicken livers very much at all, but, um, what prep is needed? I've just tossed them in as-is when I've used them. Typically, if there's any fat or tendons or whatnot, I trim that off. Liver just has a weird texture when it's raw. |
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Post by pairesta on Oct 13, 2017 13:04:52 GMT -5
I don't use chicken livers very much at all, but, um, what prep is needed? I've just tossed them in as-is when I've used them. Typically, if there's any fat or tendons or whatnot, I trim that off. Liver just has a weird texture when it's raw. That's part of why I don't do anything with it, honestly; I just want to huck it in to whatever I'm cooking and be rid of it. |
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Gumbercules
AV Clubber 
Get out of my dreams, and into my van
Posts: 2,987
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Post by Gumbercules on Oct 13, 2017 13:25:08 GMT -5
Because it got brought up in another thread, preparing tongue. Just reading about how to prepare tongue is horrifying. I think it's safe to say that's a bridge I will never cross. Read no more! (Here's a video of prepping eels) |
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Post by Liz n Dick on Oct 13, 2017 13:53:51 GMT -5
Just reading about how to prepare tongue is horrifying. I think it's safe to say that's a bridge I will never cross. Read no more! (Here's a video of prepping eels) Nooooooooooooooooooooooope!  |
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Post by ganews on Oct 13, 2017 14:57:35 GMT -5
Just reading about how to prepare tongue is horrifying. I think it's safe to say that's a bridge I will never cross. Read no more! (Here's a video of prepping eels) Well, that wasn't the worst thing ever, pretty much the same as cleaning any fish, which I've done plenty of. The worst thing ever would be the fancy place I went to in northern Japan where the sashimi was served on top of the still-living fish's body. It takes great skill as a chef to be able to carve off that much flesh and have the fish still be alive so that the diners can watch it wiggle out and die. I'm not a PETA member or anything, but that was just ghoulish and unnecessary. |
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