[Sca-cooks] Garbage

[Phil Troy / G. Tacitus Adamantius]

On Jun 8, 2006, at 10:59 PM, Laura C. Minnick wrote:

> At 07:46 PM 6/8/2006, you wrote:
>>  I will have to hunt up  one of my liver recipes, it comes out  
>> tasting like
>> steak actually
>>  Cealian.
>
> My mom once, when I was 5 or 6, decided to make liver one night. My  
> dad
> hates the stuff, so she tried to disguise it. She made 'Swiss  
> steak' with
> liver instead of her usual round cut. It was awful, truly awful.  
> (But not
> as bad as the famed 'tuna/tater tots/peanut butter/peas' casserole  
> that
> even the cat would not touch.) She put on the game face and ate  
> hers, but
> the rest of us couldn't eat it, and she eventually put it out for  
> the raccoons.
>
> Problem is, it's been... uh, something like 37 years, and Swiss steak
> _still_ tastes like liver to me, no matter what I do, even when I  
> make it
> and I know darn well it isn't liver.

By any chance do you use a recipe that uses an enzyme meat  
tenderizer, something like that papaya extract? That will frequently  
leave a rather gamy, livery flavor.

I've heard rumors of my sister producing what was alleged to be a  
respectable liver Stroganoff while in college...

Adamantius