SC - Private

[Laura C. Minnick]

That's just how a friend of mine used to refer to it, since it services as a
filter for so much stuff.  It's not the taste so much as the texture, but then I
really, really don't like any organ meats.  I'm sure that, like anything else, it
can be prepared well or badly.  Just on my personal list of non-food.
- --Maire

Philip & Susan Troy wrote:

> > Date: Sat, 22 Apr 2000 18:11:30 -0600
> > From: Sue Clemenger <mooncat at in-tch.com>
> > Subject: Re: SC - Ravioli, dumplings, and excoriation
> >
> > AFAI'mConcerned, the only "correct" way to prepare liver is via the circular
> > file method-eeuuuw! how can you _eat_ that stuff! ;-p
> > - --Maire, who knows that liver's the toxic waste dump of the body, so _no
> > thanks!_
>
> If your liver were such a toxic waste dump as all that, you'd be dead,
> or at least suffering from cirrhosis, and the toxic wastes to which I
> suspect you refer are produced to a great extent in the muscles, which
> you possibly have no trouble eating. Eeee-eww!
>
> There may be some good reason for you not to like liver, but that's not,
> I suspect, it, or if it is it isn't especially logical. Maybe you just
> don't like it or have never had well-prepared liver?
>
> No, I'm not going to speak the dread words, "you've never tasted liver
> that _I've_ cooked"...I can only say that I got away with charging $27
> US for a smallish portion, which may or may not be considered a measure
> of quality.
>
> Adamantius
> --
> Phil & Susan Troy
>
> troy at asan.com
> ============================================================================
>
> To be removed from the SCA-Cooks mailing list, please send a message to
> Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
> ============================================================================