Food thread.

lurk

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i like liver, but im the only one around here. went looking for a recipe before cooking it and found hundreds of "liver n onions variation #352837438"
 

lurk

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shit, i havent had chicken liver or gizzard since i was a kid.
 

lurk

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used to help parents butcher and clean em back then. dont much remember the taste or texture now though
 

GroyperSupreme

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Seizure Salad
4 whole anchovy fillets
2 tbl Dijon mustard
1 tbl balsamic or red wine vinegar (Balsamic is richer)
1 tea Worcestershire sauce
2 cloves of garlic
1/2 lemon juiced
1/2 olive oil
1/4 cup Parmesan NO DO NOT USE THAT POWDERED KRAFT SHIT
dash of salt (up to 1/8 teaspoon)
Freshly ground black pepper (faggy pepper grinder optional)



Mash anchovies or blend them
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Add mustard, vinegar, Worcestershire, garlic and lemon juice. Food process them or whisk them smooth. (or blend/process)
Add olive oil, slowly while mixing, parmesan, salt (dash is 1/8 of a teaspoon) and black pepper. (I add 30 grinds to it and it equates to about a teaspoon and a little more)
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If time, refrigerate, it congeals the oil and makes it thicker and moar bettar. If not it's perfectly good. If you want more tang add a bit more lemon, want more bite, add more pepper, want more smokey subtones add more Worcestershire, but be sparingly with it, or you'll upset the balance. I like extra tang to it so I always add a bit more lemon juice, it gives it that citric finish and doesn't taste so fishy.


Croutons:
Most of the time I don't have time to make croutons but here's a simple recipe

Croutons
1/2 loaf of French bread
1/4 Cup olive oil
2 cloves of garlic
Salt

Cut the bread into 1in cubes
Heat oil in pan over low heat
crush garlic don't chop and add to oil move garlic around the pan for 3-5 minutes then remove pan from heat and remove garlic
drizzle oil over bread cubes.
Mix, add salt place back in pan and toast until golden brown Butter could be added here jus' sayin'

( I have a better crouton recipe if you want it. It's almost like snack food.)

Take hearts of romaine lettuce, add more parm, drizzle dressing over lettuce and parm, add crutons and season to taste.

Then finish with a reverse sear steak, mashed potatoes &red wine gravy. And booze.
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Eat muy niggas
my girl.jpg
my little boy.jpg
 

GroyperSupreme

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I know Caesar salad dressing is supposed to have eggs, I have a recipe that's the "original" but, who knows. This dressing keeps in the fridge longer. Not that it lasts too long but the lemon juice does something weird to the eggs over time. And if you are allergic to eggs, this is a pretty good one.
 
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