SC - Rusks???

[LrdRas@aol.com]

Etain1263 at aol.com wrote:
> 
> electricfish at earthlink.net writes:
> 
> << Take about a pound of chicken livers, drain them, then marinate them at
>  least 12 hours in either whiskey OR ouzo  >>
> 
> Does this step denature the protein in the livers...in effect "cooking" them
> even before you fry them?
> 
> Etain

I don't think it does. It might drive a lot of the water out of the
livers, and with it, some of the bitterness associated with liver, but I
don't think it would especially denature the proteins as much as, say,
an acid like vinegar or citrus juice.

The Turkish ouzo, BTW, is called arrak, sometimes contracted/distorted
to be pronounced 'raki, depending on where in Turkey you are. This is
more or less the same arrak that originally came from India, I believe,
and travelled with the Persians through most of the theoretically
teetotalling Islamic world. Substitutes might include ouzo, anisette,
Pernod, Pastis Ricard, or even Sambucca. 

Adamantius
- -- 
Phil & Susan Troy

troy at asan.com