Oh Que!

[pensivepoet]

When i was a kid, I caught a fifty pound snapping turtle in the river.
A monster.
My mom turned it into turtle soup.
The biggest pot of turtle soup in the world.
She said we'd be eating it for a long long time.
I looked at it, smelled it, then with one big "OOPS!" I made sure that we wouldn't.

 

[La damnee elle la licorne]

 

[gypsyTX]

Well, chopped liver is not my favourite way to have it. But sautéed with shallots and Madeira or Marsala or even sherry, and a little cream and on some thin slice of slice of baguette, hot and tender, and rich and not a huge amount. Its just beautiful. Its so perfect a little supper. Its like love.

You know, I don't mean so that its cooked like shoe leather or so that the taste is made to be like turtle meat.

That made my mouth water. It's almost lunch time and I forgot to grab my lunch from the fridge.
I might stop at the store for some organic chicken liver on my home. I love livers and onions with plain potatoes. Yum!

When i was a kid, I caught a fifty pound snapping turtle in the river.
A monster.
My mom turned it into turtle soup.
The biggest pot of turtle soup in the world.
She said we'd be eating it for a long long time.
I looked at it, smelled it, then with one big "OOPS!" I made sure that we wouldn't.

I think I would have done the same!
As a kid I used to hate green beans. Whenever my mom cooked something with it I turned the stove or the oven all the way down. She never knew why the food didn't get cooked enough.

I eat vegan not on purpose quite a bit. I love vegetarian eating, but is find that I prefer to eat meals that are vegetarian because they are, not because they are trying to be meatless meals. So, for exAmple, one of my favourite meals is ( in English) 'the imam fainted'. Its just wonderful. Meat would be.....un appealing and unnoticed. Pasta also, olio, pepperoncino....who needs meat? ( that's actually not a favourite of mine, but people know it and understand the concept of what I mean).

We don't eat LOTS of meat, but yes, I like meat. .

I was vegetarian for a while when I was young, but for two reasons I stopped. One was that my health struggled. The other was that as I developed my personal morality I felt the way forward for me was either veganism or whole animal eating not on industrial scale. ( so ethical reared meat and animal products). I feel more comfortable with the latter but.....in feeling so it impacts a lot of my other world views and feelings about ideal ways to live.

I'm the same way. I started eating meat when I got pregnant. We didn't even know about it yet. I was making myself a salad as hubs was making a sandwich and I just took his sliced turkey breast and ate it. I couldn't resist I was craving it so much. After that we stopped to get a pregnancy test.
Now I eat responsibly raised birds and fish, but I don't eat pork or beef or crustaceans. I just can't.
Sometimes it's easier to just tell people I don't eat meat though than to go into specifics.

 

[OralDave]

Well, chopped liver is not my favourite way to have it. But sautéed with shallots and Madeira or Marsala or even sherry, and a little cream and on some thin slice of slice of baguette, hot and tender, and rich and not a huge amount. Its just beautiful. Its so perfect a little supper. Its like love.

You know, I don't mean so that its cooked like shoe leather or so that the taste is made to be like turtle meat.

Normally, I won't touch liver, but I'd try that.

 

[gypsyTX]

Normally, I won't touch liver, but I'd try that.

Liver is really good if cooked well. The trick is to not salt it while cooking, only when it's done. You can avoid it getting too tough that way.

 

[OralDave]

Liver is really good if cooked well. The trick is to not salt it while cooking, only when it's done. You can avoid it getting too tough that way.

It's not the toughness. For me, it's the strong taste I don't like. If that can be combined with other flavors, it might work for me.

 

[La damnee elle la licorne]

 

[gypsyTX]

Chicken liver then try, then once you are used to that calves liver. Leave the rest. It needs only very light cooking. Added some tender mushrooms, before the liver, is lovely too. And finish with some fresh parsely. My mouth is watering.

You see poet.......slowly I take over the work and have men eating offal out of my fingers' and loving it.

I'm totally making that for dinner tonight

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[pensivepoet]

I'm totally making that for dinner tonight

Even if the awful offal was served by topless Gypsy I wouldn't eat it.
I would, however, consider eating a small piece of liver off her naked ass.
I'm not unreasonable.

 

[OralDave]

Chicken liver then try, then once you are used to that calves liver. Leave the rest. It needs only very light cooking. Added some tender mushrooms, before the liver, is lovely too. And finish with some fresh parsely. My mouth is watering.

You see poet.......slowly I take over the work and have men eating offal out of my fingers' and loving it.

So to speak! I still have to see if I love it. Are chicken and calf liver more.... 'delicate' might be the word I'm looking for.

 

[OralDave]

Ironically beef was a way back in for me, because dairy industry. Really I think we all eat too much animal product and the ideal ethical ( but agreed not financial) is a cohesive system, where we eat less. Its not uncommon of the old breeds of animal, particularly for small farmsteads, were dual purpose.....birds that laid sufficient numbers eggs but also made ok, even gourmet meat, or cows that gave maybe less creamy milk than some breeds, but their calves also made good eating, especially if crossed.


Dairy calves are still going into the meat industry, and so, I eat them. To do other is not completing a circle. In this country I dislike turkey, because they are Almost all intensively reared. We have a free range supplier, but he is hard to recommend to people who are not committed, because the price is double at least, what people can pay for a fresh one, and multiple what they pay for a frozen one.

Its too complicated to get my ethos on a message board. And not really interesting to others. But I never dismiss others outcome of thought about ethical eating. That people think about it is exciting to me. So many do not.

A cyclical ethos maybe? I'm trying to understand.
I'm beginning to dislike factory-raised poultry. It doesn't have much taste, the juices don't taste right. Modern chicken is most edible when the legs and wings are fried and battered and dipped in sauces until the have little chicken flavor-- and are served at some local tavern. And actually I can only stand to eat that once or twice a year.
Occasionally, we can buy an actual free range chicken around here-- they're delicious!

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[OralDave]

Yes, delicate.

Chicken is very subtle.


If this seems a big first leap try a good smooth pate or parfait, with great artisan bread and a beautiful bottle of wine. A more gentle way in perhaps?[/QUOTE

That might work. I now recall that once in a great while I get served (or I remember to buy) what we call Braunschweiger, or liver sausage around here. It contains liver.... and other things, but maybe I've already made that first step. What you describe sounds like it has similar delicacy and is of considerably greater quality. I'll try it.

 

[OralDave]

Its vile to me. And even when things taste ok on the tongue and the texture is not wrong, the taste on my soul and mind is bitter and heavy.

We had free range chicken, but the fox got bored of bunny this year and ate my flock. Now I buy it instead of kill it.

'Vile' is a good word. There's a lot about factory farming that bothers me. We've become dependent on the modern food industry, cheap meat, veggies flown in from Chile....

 

[gypsyTX]

Even if the awful offal was served by topless Gypsy I wouldn't eat it.
I would, however, consider eating a small piece of liver off her naked ass.
I'm not unreasonable.

I'm pretty sure I could persuade you. I can be very convincing.

 

[La damnee elle la licorne]

 

[La damnee elle la licorne]

 

[jezzilee]

Yes, delicate.

Chicken is very subtle.


If this seems a big first leap try a good smooth pate or parfait, with great artisan bread and a beautiful bottle of wine. A more gentle way in perhaps?[/QUOTE

That might work. I now recall that once in a great while I get served (or I remember to buy) what we call Braunschweiger, or liver sausage around here. It contains liver.... and other things, but maybe I've already made that first step. What you describe sounds like it has similar delicacy and is of considerably greater quality. I'll try it.

liverwurst...I like it!

 

[Que]

You people are cruel. Not to animals, to me. I've lost track of time but I have been living with only a microwave for the last 8 weeks or more.

I just ate some free range microwavable noodle dish with a vaguely marinara sauce. Even the very good asiago cheese I melted over the top didn't save it. In a just world, that woulda' been a three-day-old, reheated square of homemade lasagna for breakfast. Preferably, a chewy corner piece just this side of burnt.

I did have lunch yesterday at a place that grinds up your steak in front of you and makes the best hamburgers. I almost had the American bison but I decided on plain old beef medium rare with mushroom and swiss. it's the only place that I feel like it safe to eat hamburger medium rare the way God Himself, in His infinite wisdom, eats hamburgers.

 

[Lyricalli]

I did have lunch yesterday at a place that grinds up your steak in front of you and makes the best hamburgers. I almost had the American bison but I decided on plain old beef medium rare with mushroom and swiss. it's the only place that I feel like it safe to eat hamburger medium rare the way God Himself, in His infinite wisdom, eats hamburgers.

Medium rare mushroom and swiss burger?!

Just when I thought I was over you...

 

[La damnee elle la licorne]

 

[OralDave]

You people are cruel. Not to animals, to me. I've lost track of time but I have been living with only a microwave for the last 8 weeks or more.

I just ate some free range microwavable noodle dish with a vaguely marinara sauce. Even the very good asiago cheese I melted over the top didn't save it. In a just world, that woulda' been a three-day-old, reheated square of homemade lasagna for breakfast. Preferably, a chewy corner piece just this side of burnt.

I did have lunch yesterday at a place that grinds up your steak in front of you and makes the best hamburgers. I almost had the American bison but I decided on plain old beef medium rare with mushroom and swiss. it's the only place that I feel like it safe to eat hamburger medium rare the way God Himself, in His infinite wisdom, eats hamburgers.

Is medium-rare even safe where you are?