tag:blogger.com,1999:blog-4543389752792247888.post2599090856772561504..comments2023-04-16T10:39:30.884-04:00Comments on French Laundry at Home: "Liver & Onions" -- Sautéed Calf's Liver, Vidalia and Red Onion Confit, Onion Rings, and Vinegar SauceUnknownnoreply@blogger.comBlogger29125tag:blogger.com,1999:blog-4543389752792247888.post-22375971468633655672008-03-17T16:29:00.000-04:002008-03-17T16:29:00.000-04:00Since I am the caregiver for my loving wife of 45 ...Since I am the caregiver for my loving wife of 45 years, we have liver about once a month, prepared simply by cooking gibet of sweer onions in about a half inch of water, maargarine, wochester sauce, when onions are done add washed liver to cleared place in large black skillet, cover with onions, turning liver several times to cook thoroughly, covering each time with cnions, serving with turnip greens, tossed salad and cntalope, and Hawiian Sweet rolls toasted with aged white cheese slices melted on top, we like it very much, easy to prepare amd easy to cleanup, BBAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-68051761468464725662008-02-22T23:21:00.000-05:002008-02-22T23:21:00.000-05:00I can not believe this site, you are truly amazing...I can not believe this site, you are truly amazing. I don't know how I got here but I am glad I did and I am sure I will become a regular visitor. I have a little smile as I read your blog and look at your pictures, it makes me happy that people (who aren't chefs) love food so much they would tackle this challenge. <BR/>Hats off to you!!!!!!<BR/>www.thechefbite.blogspot.comPea and Pearhttps://www.blogger.com/profile/06394425088552060459noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-8610496943698770692008-02-16T18:25:00.000-05:002008-02-16T18:25:00.000-05:00Juliet: Nope, that's not my dog. He's my friend'...Juliet: Nope, that's not my dog. He's my friend's dog. Isn't he great? My dog is snooty and nervous and German and perpetually annoyed.<BR/><BR/>Anonymous: Yes, I make my own veal stock. Over on Michael Ruhlman's blog, he goes into great detail in a few posts on the merits of veal stock. I never saw the merits of it until I made it and started using it as a part of this project, and now I'm hooked. There's nothing like it.<BR/><BR/>June2: Interesting point about the taste of liver as a child, but I grew up in farm country and we were organic before anyone really knew what organic was. Most of our meat came from local farms, none of which used chemicals or processed anything. I think in my case, it was the standard kid thing, whose tastes evolved as I grew up.<BR/><BR/>RT: I know. I keep outing my brother on all sorts of mean things, don't I? That's what older sisters get to do, I suppose.Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-85525543892969284892008-02-16T18:18:00.000-05:002008-02-16T18:18:00.000-05:00Kim: to answer your question about pastry flour v...Kim: to answer your question about pastry flour vs. cake flour, I found this from OChef.com -- "Cake flour, at the low end of the spectrum, 5% to 8% protein, is much less elastic, and helps produce wonderfully tender cakes. Pastry flour is up only one notch, at 8% to 9% protein, and lets you create baked goods with a little more body and texture than cake flour, but still with the tenderness one associates with a well-made biscuit or pastry. It can be a challenge to find pastry flour. Even well-stocked supermarkets seldom carry more varieties than cake flour, all-purpose flour (9% to 12% protein), and bread flour. If you can't find pastry flour, you can mix you own by combining cake flour and all-purpose flour in a ratio somewhere between two parts cake flour to one part all-purpose and one part cake flour to one part all-purpose."Carol Blymirehttps://www.blogger.com/profile/08573307850587096182noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-48637425112105829112008-02-11T16:53:00.000-05:002008-02-11T16:53:00.000-05:00To the anonymous reader who wants faster posts, I ...To the anonymous reader who wants faster posts, I will say that I went through a similar period when I didn't think the posts could come soon enough. Then I realized that quicker postings meant the end came sooner. There must be some kind of stages of FLAH fandom: gleeful discovery, complusive archival reading, gnawing anticipation of new posts, fear that the project will end too soon, and, finally, acceptance of well-paced postings. When the project does end, some of us may need support groups.<BR/><BR/>I'm glad someone else made the "offal" joke. And as a brother, I have to say it is not very cool of you to out your brother's Dorito problem.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-51202423755939094862008-02-11T11:38:00.000-05:002008-02-11T11:38:00.000-05:00I did the same "sit at the table till the food con...I did the same "sit at the table till the food congealed" battle with my mother - I was the mouthy, stubborn, picky-eater child.<BR/><BR/>One hint on the issue of picking up the pan that had been in the oven and searing your palm. I did this over and over until I started taking a piece of foil (2"-3"), twisting it into a rope and twisting this around the pan handle before putting in the oven - then when my brain sees the foil when the searing hot pan is out of the oven it goes Nooooooooo!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-60264278770275442862008-02-11T07:42:00.000-05:002008-02-11T07:42:00.000-05:00i began reading your blog a while ago-started at t...i began reading your blog a while ago-started at the beginning and now i'm finally up-to-date! and now i am bored at work with no more entries to read. cook faster!! please? thanks for the laughs and keep the bacon porn coming!<BR/>-marahAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-2780330140558891972008-02-10T19:37:00.000-05:002008-02-10T19:37:00.000-05:00Kudos -- that liver looks great!The reader comment...Kudos -- that liver looks great!<BR/><BR/>The reader comment about commercial liver being pumped full of horribleness because the animals are fed horrible things is bang on the money. If you want to test this, go buy a really fancy organic super-fresh chicken and a Perdue one, then sear up the livers and eat 'em side by side. Actually, just looking at them raw, you'll know which is the one to eat. Let's all remind ourselves what liver <I>does</I> in the body, yes?<BR/><BR/>Now ask yourself, if the liver is a weird color and smells funny, and that means the animal has been eating weird things, should I eat the meat...?<BR/><BR/>You got the right butcher: a kosher butcher (<I>shochet</I>). They're very serious about livers, and the animals are treated pretty well on the whole. Certainly you can't feed them weird chemicals and drugs, and you have to slaughter humanely.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-330094434715851332008-02-10T16:09:00.000-05:002008-02-10T16:09:00.000-05:00staff meal at bennigin's... you kill me.staff meal at bennigin's... you kill me.michael, claudia and sierrahttps://www.blogger.com/profile/10466840130053606273noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-12895442096480315482008-02-10T15:30:00.000-05:002008-02-10T15:30:00.000-05:00Somebody above asked about veal stock. Try here fo...Somebody above asked about veal stock. <BR/><BR/>Try here for a simple recipe: http://blog.ruhlman.com/elements_of_cooking/Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-11444035514493505172008-02-10T14:34:00.000-05:002008-02-10T14:34:00.000-05:00We did liver, onions and home cured bacon (Ruhlman...We did liver, onions and home cured bacon (Ruhlman/Polcyn) on Friday. <BR/><BR/>We don't do liver often, because the food police don't approve of it this year, but we do like it. We will have to try this recipe soon.<BR/><BR/>While my wife and I both like liver, our son does not. However he does like my country pate (see blog) and chicken liver mousse. There is no accounting for some people.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-60580376579803166872008-02-10T02:21:00.000-05:002008-02-10T02:21:00.000-05:00My brothers and I used to do the very same thing w...My brothers and I used to do the very same thing with mercury! How cool was it to see all those teeny blobs dance around? And yes, I fear the third arm.<BR/>I loved this dish from FL although I had major childhood issues with liver as well(berk).Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-88549077424548030112008-02-09T23:23:00.000-05:002008-02-09T23:23:00.000-05:00I can just picture you sitting at the table, all a...I can just picture you sitting at the table, all alone, a la Christina Crawford, your mean Mommie Dearest lurking in the background wondering "Why must everything be a conTEST?" I'm kidding! I'm sure Mom got rid of the wire hangers years ago.<BR/><BR/>I was lucky, I guess. My mother hated liver as a child , so she never made it for us. She did have stuff that she'd force down us, though. With me it was milk. I'd sit there until that shit curdled. To this day, I have trouble drinking plain cow's milk.<BR/><BR/>I'm all over those onion rings. They look delicious.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-74164321843135045502008-02-09T10:12:00.000-05:002008-02-09T10:12:00.000-05:00I love this one! I am a certified "liver lover". ...I love this one! I am a certified "liver lover". Few can understand why, but I don't care.<BR/><BR/>By the way, congrats on making it to the top 10 in the DBC contest. Good luck!Susan @ SGCChttps://www.blogger.com/profile/00156812413651058664noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-89087247511453936132008-02-09T09:22:00.000-05:002008-02-09T09:22:00.000-05:00Yum. I like liver and onions. I bet I'd love thi...Yum. I like liver and onions. I bet I'd love this dish.<BR/><BR/>Your FL adventures are so cool because they help us see these dishes can be done by home cooks. Reading the directions in the cookbook can be daunting, but seeing your step-by-step photos always results in my thinking "Hey, I can do that." Your decision to share your adventures in a blog was genious, I tell you. The effort you put into the writing blog is obviously significant. To so clearly explain and document each step is no small task. Thanks for doing it.<BR/><BR/>Today, I'm going try try a variation of the blueberry soup, substituting peaches. Peaches and cream is yummy, so why not put them in this soup? I'll have to use frozen (IQF, no sugar added), but I'm hoping I can get away with it because the peaches will be cooked.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-26640932170161436702008-02-09T04:53:00.000-05:002008-02-09T04:53:00.000-05:00i adore your blogi adore your blogAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-3411842666037332122008-02-09T01:35:00.000-05:002008-02-09T01:35:00.000-05:00First sweetbreads and now liver? This sounds simp...First sweetbreads and now liver? This sounds simply offal.Karenhttps://www.blogger.com/profile/01288100796201737845noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-8343396817838306052008-02-08T20:53:00.000-05:002008-02-08T20:53:00.000-05:00Yeah, I had similar childhood liver issues. Can't...Yeah, I had similar childhood liver issues. Can't say I've gotten past them, although I did detect my mouth watering a teeny, tiny bit when I saw the nice sear on that hunk o' organ.tammyhttps://www.blogger.com/profile/07418732743701019456noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-27262529317692929682008-02-08T20:26:00.000-05:002008-02-08T20:26:00.000-05:00I've heard that rice flour is the way to go for th...I've heard that rice flour is the way to go for the lightest tempura.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-31674691607393045102008-02-08T20:25:00.000-05:002008-02-08T20:25:00.000-05:00When I was a child I stopped drinking tap water (t...When I was a child I stopped drinking tap water (this was before filters). Once I began drinking filtered water I realized it was because the tap water tasted like chemicals, which I did not even know I didn't want but my body kne, and therefore I avoided water. <BR/><BR/>Commercial cows are pumped full of chemicals: anti-biotics, hormones, etc... and the liver is the repository of all that plus, since it filters toxics from the blood stream. I've always wondered if little children simply have an innate knowing about what is wholesome to eat (when it's not made irresistable with sugar and salt). Just a thought.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-14954462150065107442008-02-08T19:42:00.000-05:002008-02-08T19:42:00.000-05:00This could almost make me try liver. And there wa...This could almost make me try liver. And there was a dog pic! Yay yay yay!<BR/><BR/>Your blog entries make me so happy!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-34188007799010536322008-02-08T17:58:00.000-05:002008-02-08T17:58:00.000-05:00where do you get your veal stock? Do you make it y...where do you get your veal stock? Do you make it yourself?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-72327491342938737522008-02-08T17:52:00.000-05:002008-02-08T17:52:00.000-05:00While this looks lovely and I might try it because...While this looks lovely and I might try it because YOU made it, I made the decision long ago to only eat *chicken* livers in the chopped format a la grandma and smeared on a Tam Tam cracker (or frankly, a better cracker).<BR/><BR/>The onions looked great though and I know I'd enjoy THOSE, tempura clumps and all.pdxblogmommyhttps://www.blogger.com/profile/07424710962818464421noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-77395213112779742012008-02-08T17:34:00.000-05:002008-02-08T17:34:00.000-05:00If you are 9, then I am too. I laughed out loud w...If you are 9, then I am too. I laughed out loud when I read "crap meat". Ha ha ha!<BR/><BR/>Anyway, I had a similar horrible experience with liver when my parents made it for dinner. I think they only tried to force-feed it to me once or twice. But this dish makes me want to try it again. <BR/><BR/>Oh, and that dog is so adorable. Is he yours? I have two female labs, one black and one chocolate. I have considered getting a yellow, but 2 dogs are enough for now.Juliethttps://www.blogger.com/profile/14759059860886839886noreply@blogger.comtag:blogger.com,1999:blog-4543389752792247888.post-53600483697256122812008-02-08T17:05:00.000-05:002008-02-08T17:05:00.000-05:00Luckily, I never ate liver as a kid, so when I had...Luckily, I never ate liver as a kid, so when I had it as an adult I loved it! This sounds so good. I love that you tell us what components are worth it and which ones aren't. That makes buying the cookbooks seem worth it.Juliehttps://www.blogger.com/profile/03307674052597624445noreply@blogger.com