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

[Sue Clemenger]

Good recovery....looks like you measure up! ;o)
--maire

Phil Troy / G. Tacitus Adamantius wrote:

> 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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