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

[Phil Troy / G. Tacitus Adamantius]

Also sprach 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.....

Nah, it was so rich he had it portioned into half-cup serving sizes. 
The half-cup measure he used was called a ____.

>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".
>
>
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