[Sca-cooks] Fw: more food challenges!- Angostura Bitters

[Sue Clemenger]

"gilled" liver? Had it been underwater long enough to turn fishy or 
something?
--maire, pondering the raising of underwater veal, and wondering where 
the Rock is.....

Phil Troy / G. Tacitus Adamantius wrote:

> I used to work for a guy named Mark May, who made a sauce for gilled 
> calves' liver with a carrot/stock reduction, cream, rosemary, and 
> bitters. It was surprisingly good, but you could only eat about three or 
> four ounces of it anyway before your entire body sorta went, "BLUMMMMPHHH".