I like the smell of liver, and I’ve never had any that was “bitter”.
Ditto.
I’ve checked Joy of Cooking, NYTimes Cookbook, Talisman Italian Cook Book, and Marcella Hazan’s The Classic Italian Cook Book. None suggest soaking in anything.
I think soaking in milk is a holdover from when people cooked beef (not calf or baby beef) liver until it was shoe leather. Soaking in milk may have sounded like a nice idea, but I doubt it had any effect.
When I was a kid, baby beef liver was common. Haven’t seen it since.
Yeah.
Used to be you could not get a porkchop without a side of applesauce. I haven’t had applesauce served with a porkchop in decades. Why not? We no longer cook porkchops to the consistency of wood.
I feel that. I’m constantly doing a search for an item to purchase that has specific requirements, and I’m careful to put those requirements in my search, but then I get results that ignore my requirements. It’s at the point where I have to go over everything carefully because you can’t trust it.
Once, a decade back while visiting Norwalk CT, my wife and I stopped at a traditional Irish restaurant. All the chefs were from Ireland and were trained there (but were working here).
There were many Irish dishes on the menu, but I was surprised to see liver. As a kid, I didn’t like liver and onions, but I wanted to see if my taste buds had changed. I ordered it.
It was amazing (and so much better than I’d remembered as a kid). I complimented the waitress and the chef came out and I complimented him as well. I asked what the secret was… why their liver was so much better than I remembered. He said that it was because they soaked it in milk overnight. I can attest that the liver tasted much better (to me).
Looking at articles on this subject, I find that it is hotly debated as while some people say it makes the liver taste better, others indicate that it makes the iron in the liver (what makes it healthy) useless to the human body. In the end, there seems to be no definitive answer… it all just comes down to personal taste.
Just today I was at the website for Total Wine. I had seen a bottle of Japanese vodka at an Asian eatery. Having never heard of Japanese vodka I was intrigued. So I tried searching for it at Total Wine which is pretty much the Amazon of booze. Of course I did not correctly remember the name of the product and I’d had to read the label from 30 feet away in bad light so wasn’t 100% sure what the letters even were.
I remembered Habu or Nabu. If you search for “Habu vodka” or “Nabu vodka” on Total’s website it won’t say “nothing found”. Instead it will show you cheap hard seltzer, expensive cabernets, and random tequilas. Under the “shotgun the entire clientele range” theory of e-commerce I suppose. At least it was easy to tell that what I got was utterly unlike what I’d asked for, beyond containing ethanol. The one thing it did not show me was vodkas; the one bit of ethanol-related info it had some hope of recognizing.
The correct name is Haku vodka. Which search term promptly finds that bottle. It’s made from rice and supposedly has some interesting flavor notes. I may get one from curiosity. But I’m definitely turned off by their website’s search function. “How stupid do you think I am?” is my main reaction.
One of the things that sucks about having small children is the sheer amount of children’s birthday parties you have to attend (at least in this family.) I am neither a kid person nor a party person. These events are great entertainment for the kids, rather mind-numbing for the adults. Now my husband wants to throw a birthday party for Wee Weasel (in March.) I’d rather go to the dentist.
Oh yeah and as a bonus we got a sensory meltdown in the Target checkout lane.
It’s fucking hot today.
I do like Total Wine and More. I find stuff there I can’t find elsewhere.
I’d never heard of Japanese vodka. I like some Japanese liquors (cloudy sake, plum wine) and my wife likes vodka. We might try it.
Like you, I’d never heard of Japanese vodka as a category either. I have not tasted the Haku. Just saw the intriguing bottle behind the bar. But the description is interesting. So my mention of it should not be over-interpreted as an endorsement.
Agree Total Wine is the answer to nearly any wine or booze supply problem you can imagine. They even have this stuff which I have tasted and can heartily recommend to anyone liking a complex highly charactered dessert wine: Chateau Megyer Tokaji Aszu 6 Puttonyos | Total Wine & More
We occasionally had liver when I was growing up, and I don’t remember it being soaked in milk for 24 hours beforehand.
I few years back I was in Chicago and was able to join my brothers for a meeting of what they called "the liver eaters club. We went to a restaurant and all of us ordered liver. To the best of my knowledge the restaurant was not called in advance to warn them that they were going to have to provide fire liver dinners for a single table.
That is the most AI article I’ve seen in days.
If your husband wants to throw it, I think that means you get to tell him he is planning the entire thing.
Perhaps this time you could find an article re: this ( I’d be more than happy to read it) .
Please show WeeDad these two sentences above in juxtaposition. He’s a learned person, a trained professional. Suggest perhaps that the latter sentence informs the initial one.
I’m with @romansperson. If WeaselDad wants a kid’s birthday party he can bloody well make one.
I have to say that watching my wife’s daughter create birthday parties, a modern kid’s party can be an insane amount of carefully curated and themed work. Nothing like I recall from my own childhood. Yet having attended some of these 200 woman-hour extravaganzas, I see no evidence the kids even notice.
Competitive Mommy-ing is stupid. Just say “no”. Or said another way, just tell your spouse: “I say ‘no’. You can knock your socks off but don’t come crying to me about how hard it is.”
Buy a generic grocery store cake, some ice cream, and a couple liters of kid-appropriate festive drinks. And lots of paper plates & plastic forks and cups Give the kids some balloons. Rock on! They will be ecstatic. The rest is wasted stress.
Well, now that I have my Facebook access again, it’s on to a different minirant!
Geez Louise, Priceline! Could you manage to process one simple meal request without buggering it up? The evidence at hand (my return flight to China from Korea) is, NO CHANCE IN HELL! Thanks to some odd things going on within the airline “service” industry, it turns out that, since I used a travel agency, the aforementioned Priceline, to book the flight, any changes, additions, deletions, and, of course, special meal requests, must go through said travel agency and not, the actual customer service staff of the actual airline. So I call within the stated paramaters for the flight, was assured by good ol’ Priceline’s CS agent handling my request, I’d have the special meal. Yeah. Didn’t happen. The flight attendant was bewildered that I mentioned it. She checked the manifest and, lo and behold, no special meal for yours truly.
When I think I’m calmed down enough, on top of all the other crap that occurred during what was supposed to be a wonderful vacation outside China, the first since the pandemic began and my first opportunity in over three years to get ut of Beijing for a smidgen, I’ll contact Priceline and roast them good and long.
I’m losing track. Who was it that was performing the sensory meltdown, you, hubby, or the wee one?
Oh, I don’t doubt that there’s plenty online touting one way or the other. I just thought that article you linked to was a riot since it was obviously an AI piece pulled from other websites.*
Now I’m curious enough to go get some liver and soak half and do a taste test. I tend to think the only difference in your liver is likely to be beef vs calf liver, and well-done vs not well-done, but who knows.
* my favorite line: "Once the onions and liver are soaked properly, check if the liver has absorbed the milk and removed the gamey taste or not.
Once you check the liver is fully soaked in milk, ensure to get it out and start with your cooking the right way."
Most definitely. The redundancies in particular reminded me so much of what I’ve received as ChatGPT answers.
@Spice_Weasel A good rule for children’s birthday parties: invite no more guests than your child’s age. I’d include the birthday boy in that number if I knew he was prone to sensory overload. Having three or four preschoolers over for cake and a few party games is a much more relaxed event than the typical overproduced extravaganzas you see on people’s social media.
I will never forget my daughter’s fourth birthday party, the one I had to invite 12 children to because I discovered two weeks before her birthday that the way she’d been making friends in preschool was by telling them, “I’m going to invite you to my birthday!” I found this out when one parent asked me, a little diffidently, when the party was going to be. Not only did all the children turn up (to our 900 square foot house), it rained that day, and one of the guests turned out to have a pretty severe allergy to cats. After that one, no children’s party seemed all that daunting - not even the one where the power went out half an hour into the event.
Anyway, isn’t August over yet? I’m ready to be done with high summer. We’re getting all the wind from the edge of the tropical storm, but no rain. Going outside today was like walking into a cycle in a tumble dryer.