debtors going without food.

misskool

wageslave wrote: »

I am in the process of emptying out my freezer. Begone Ben and Jerrys, I am going to batch cook.

:eek:

Leave the Ben and Jerry's in peace.

lostinrates

wageslave wrote: »

I like liver. My Nan used to make a wonderful liver casserole with lemon and grated potato in it. No- one seems to have the recipe

I adore liver....

I've been palying about with chicken liver recipes for a while, chicken livers are cheap...mushrooms, a dash of white yogurt (or cream if you have it would be better) and a small splash of marsala or sherry is a cheap meal for a king, (also garlic and some thing fresh, parsely) with crisp green lettuce. Maybe on a round of toast or a toasted muffin or bagel. It also only takes a couple of minutes. Quicker than most micro meals I'd guess. (in my family kids eat food with alcohol in it, I know others are less reckless:o)

Chicken livers with a splsh of lemon juice could be delicious, I might think about that some more. Lambs liver with onion gravy...mmmmmmmmmm. But while not cheap caves liver is one of my very favourite things to eat.

misskool

lostinrates wrote: »

I adore liver....

I've been palying about with chicken liver recipes for a while, chicken livers are cheap...mushrooms, a dash of white yogurt (or cream if you have it would be better) and a small splash of marsala or sherry is a cheap meal for a king, with crisp green lettuce. Maybe on a round of toast or a toasted muffin or bagel. It also only takes a couple of minutes. Quicker than most micro meals I'd guess. (in my family kids eat food with alcohol in it, I know others are less reckless:o)

Chicken livers with a splsh of lemon juice could be delicious, I might think about that some more. Lambs liver with onion gravy...mmmmmmmmmm. But while not cheap caves liver is one of my very favourite things to eat.

Alcohol evaporates at 70 degrees, any food you serve up won't be alcoholic.


mmmmmmm......lambs liver.

lostinrates

misskool wrote: »

Alcohol evaporates at 70 degrees, any food you serve up won't be alcoholic.


mmmmmmm......lambs liver.

I always went on that, until some AA member almost had a fit wen I was feeding my nieces.


All I can say is we ''eat'' a lot of alcohol...but someone who chooses differently gets no scorn from me.

I actually find a splash of the right bottle helps lift many an otherise thrifty storecupboard meal.

Afriend_2

lostinrates wrote: »

I always went on that, until some AA member almost had a fit wen I was feeding my nieces.


All I can say is we ''eat'' a lot of alcohol...but someone who chooses differently gets no scorn from me.

I actually find a splash of the right bottle helps lift many an otherise thrifty storecupboard meal.

Water officially evaporates at 100 degrees. And yet the rate of evaporation also depends on the humidity and the temperature of the surrounding air. There will be alcohol in the food, just not as much as you started with.

A_fiend_for_life

Stew in a slow cooker must be dodgy for drivers.

Boiling point of ethanol is 78C btw. We had to boil it in school over a beaker of hot water to keep the cost of insurance down.

PasturesNew

lostinrates wrote: »

I actually find a splash of the right bottle helps lift many an otherise thrifty storecupboard meal.

Maybe they're all just grateful to get sozzled when you cook

Not a chip in sight!

Liver is nice, but it had so many nasty tubes in it when I was growing up. Gross. As for the rest of your recipe, it reads to me as "a tiny bit/splash of stuff you never have in ..... so how would you use up the rest of that then as it would need buying in specially".

I couldn't touch raw liver ... ewwwwwwwwwwwwww

Generali

The best lamb's liver recipe I know:

cut the liver into 1/2" wide strips and toss in seasoned flour.
Get some streaky bacon and fry until the fat starts to run.
Crank up the temperature of the fry pan and get it good and hot (the fat just starting to smoke)
Bung in the liver strips and cook hot and fast, turning so they brown on all sides for 2 minutes then put them on a plate somewhere warm to rest for a few minutes
Put a glass of (red) wine in the pan to deglaze it and use that as the sauce
Serve with mash and green veg.

wageslave

PasturesNew wrote: »

Maybe they're all just grateful to get sozzled when you cook

Not a chip in sight!

Liver is nice, but it had so many nasty tubes in it when I was growing up. Gross. As for the rest of your recipe, it reads to me as "a tiny bit/splash of stuff you never have in ..... so how would you use up the rest of that then as it would need buying in specially".

I couldn't touch raw liver ... ewwwwwwwwwwwwww

Well mushrooms kind of go with everything so they will get used and yoghurt is cheap.

Buy those plastic disposable gloves if you dont like touching raw meat

lostinrates

PasturesNew wrote: »

Maybe they're all just grateful to get sozzled when you cook

Not a chip in sight!

Liver is nice, but it had so many nasty tubes in it when I was growing up. Gross. As for the rest of your recipe, it reads to me as "a tiny bit/splash of stuff you never have in ..... so how would you use up the rest of that then as it would need buying in specially".

I couldn't touch raw liver ... ewwwwwwwwwwwwww

i'd use the mushrooms for mushrooms on toast the next day, (or mushroom soup, or a asta sauce, or a piza toing, or in a stew, with some beef it I had some, there is no end to stuff I could do with the mushrooms) the yoghurt for other cooking/breakfast (I eat a bit of yoghurt, its low fat its flexible can be sweet or savoury, a salad dressing with very litle imagination, mashed with an avocado or some chickpeas for a dip for some crisps or chips...just for you the crisps or chips PN, with fruit, swirled in soup,). Garlic lasts for ages and I use a lot. Herbs any renter can grow or keep alive for some time in one of those supermarket pots. Bread/muffin/bagel...i don't eat much bread, but I know other people do. Ours DOES live in a freezer, because only DH eats it, but I'd just toast whatever bread I was having for the rest of the week if I were a bread eater. Lettuce I'd easily eat with in a couple of days (dressed in the yoghurt or plain, or a squeee of roange juice, or balsamic).

The thing that might concern you is the marsala. I have various bottles of stuff that hang around and I only use to cook with. It lasts its kind of the urose of alcohol, to last.