[Sca-cooks] Garbage

[Phil Troy / G. Tacitus Adamantius]

On Jun 8, 2006, at 11:47 PM, Laura C. Minnick wrote:

>> I've heard rumors of my sister producing what was alleged to be a
>> respectable liver Stroganoff while in college...
>
> _That_, dear Master, is what we in the biz call an 'abomination'.

Possibly. I've never seen it, let alone tried it, but I could kind of  
see it being pretty good for what it _is_, and not as an imitation of  
Beef Stroganoff made from steak... I mean, if you posit that liver  
is, or at least can be, good, most of what goes into a Stroganoff  
sounds like pretty fortuitous additions to liver.

> Next
> you'll be telling us that you can make it out of beef tongue! (And  
> then we
> will have to shoot you, for our own protection.)

I'd have to give that some thought. I liked the [fresh] beef tongue  
Basquaise that appears in one of Jeff Smith's books, but it's so rich  
you can eat about two ounces of it and you're full for the next 20  
hours or so.

On the whole liver thing, though, I've had some experience and some  
success with messing about with liver being what it is, and either  
neutralizing or showcasing its sweet-and-bitter flavor. Sauces with  
Guinness stout or Angostura bitters, and something sweet like carrots  
are good ways to trick the palate into agreeing that sweet-and-bitter  
is an okay flavor combination, within reasonable limits. Sour cream  
would take in kind of the opposite direction, but could probably be  
made to work, with a little care.

Adamantius