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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