SC - Organ Meats

[LrdRas at aol.com]

In a message dated 7/27/98 4:28:34 AM Eastern Daylight Time, allilyn at juno.com
writes:

<<  Surely, this topic will have been exhausted
 by the time we get back from Pennsic!!!???
 
 
 
 Regards,
 
 Allison >>

The number of recipes dealing with the service of organ meats is large, so I
can't conceivably see the subject becoming "exhausted."  The volume of posts
on the subject may drop to virtually zero until Aug. 18th because of Pennsic.
But I assure you that my research in this area will continue after that.

At Will's Revenge this past month, His Lordship Thorstein produced a "to die
for" liver pate that not only produced goosebumps from a single taste BUT also
provided an oral sensation that I can only describe as the equivalent of
immersing yourself into a loose pile of the finest and softest silk money
could buy.  Now transfer that image to entire inner surface of the mouth and
tongue. 

The flavors bounced in out and out of my consciousness with every taste bud
firing in sequences that both startled and amazed me.  It was sort of like a
machine gun battle with occasional rounds of artillery, an occasional canon
shot followed by long pauses of earthy undertones, the brilliance of the
perfect amount of salt sprinkled throughout reminding me a a gentle spring
rain.

So there you have it. :-) I LOVE organ meats fixed properly . Thank Goddess
they loved them in the Middle Ages also. ;-)

Ras
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