Re: [CH] Liver, spiced up of course

Blyrock (blyrock@bellsouth.net)
Sat, 4 Mar 2000 02:33:22 -0500

> Okay green, while I tend to agree with you on the bell peppers, taste
bitter,
> no heat, substitute something else in the recipe, I'm going to disagree on
> the liver.  I love liver, have since I was a kid.  And ya'll might just as
> well forget all that talk about toxins being stored in liver.  I don't
care.
> I smoke, I drink, I eat liver.  Oh yeah, and lima beans too!  I had a
great
> recipe for chicken livers from my father that involved cayenne pepper, in
a
> liquid simmered and served over rice.  Somehow I lost it.  It was good
stuff,
> would probably be better with the new generation of pepper powders I have
> discovered thanks to all you Chile-heads! Marilyn

Livers & Limas!  Yep!

Chicken livers battered and deep fried...  with a liberal sprinkling of
Cayenne of course.  Now that I have joined this list and heard everybody
talking about all the other powders I never knew existed I think I'll have
to try one of them either mixed into the batter or sprinkled on.  I am
waiting for my Jerk sample to arrive... mebbe I'll try that :o)


Timbo
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