A Homemade Life
Welcome to Homemade Life.

To take full advantage of everything offered by our forum, please log in if you are already a member or join our community if not ....

Chilli-head
Who is online?
In total there are 3 users online :: 0 Registered, 0 Hidden and 3 Guests

None

Most users ever online was 62 on 10th April 2015, 8:24 am
Latest topics
» What are you harvesting today?
by Dandelion Yesterday at 10:11 pm

» Seed Banks and reliable suppliers
by Chilli-head 19th November 2017, 9:05 pm

» No-dig gardening & weed control
by freebird 17th November 2017, 5:10 pm

» Homemade onion sets
by freebird 17th November 2017, 7:50 am

» Autumn sowing in the November Garden
by Chilli-head 8th November 2017, 12:10 pm

» What arts and craft things have you been making lately?
by FloBear 6th November 2017, 7:11 pm

» New arrivals
by FloBear 5th November 2017, 4:26 pm

» Wrapping up in the October garden
by freebird 30th October 2017, 12:41 pm

» Excellent publication
by Dandelion 18th October 2017, 5:07 pm

» What have I done in the workshop today?
by Chilli-head 15th October 2017, 8:46 pm

» Masaledar Sem (spicy green beans)
by freebird 15th October 2017, 8:08 pm

» Autumn planting vegetables
by freebird 7th October 2017, 12:58 pm

» Greek village bread
by Chilli-head 5th October 2017, 1:57 pm

» Passata machine
by Ploshkin 4th October 2017, 12:21 pm

» Bad press for woodburners
by freebird 29th September 2017, 7:20 pm

» Reflections on the seaon 2017
by freebird 28th September 2017, 9:35 pm

» The September garden
by FloBear 21st September 2017, 8:59 pm

» Wildlife cameras
by FloBear 9th September 2017, 11:53 am

» whats on the menu
by Dandelion 5th September 2017, 10:10 pm

» Insect hotel
by FloBear 31st August 2017, 10:07 pm

Statistics
We have 635 registered users
The newest registered user is lrover

Our users have posted a total of 44877 messages in 2331 subjects
HML on FaceBook
RSS feeds



Donate to our Charity
The Homemade life supports Kiva - microloans for people in developing countries working to change their lives.  These loans are repaid to our KIVA account, so your donation is used many times to help different people - literally the gift that keeps on giving..

Pork livers???

View previous topic View next topic Go down

default Pork livers???

Post by GB on 28th February 2011, 2:00 pm

Right! I have two lovely livers and a few nice chunks of the really fatty meat from the pigs jowls.

PULEEEEEEEEEEEEEEEEEEEEEEEESE can anyone give me something really nice to do with them?

Oh, and one of the livers had the gall cut (Not by me Rolling Eyes ) so had the fluid on it for a few hours. Should I soak it in milk or something? I did wash it off before I froze it but don't want to waste my time cooking it only to find it bitter.

................................................................................................................................
Laugh and the world laughs with you, laugh hysterically, for no apparent reason, and they'll leave you alone!

The Gods answer all our prayers. Unfortunately, sometimes, the answer is no!

"When in doubt, choose to live!"
avatar
GB
Homemade Moderator

Posts : 3156
Join date : 2009-11-14
Location : Georgia

Back to top Go down

default Re: Pork livers???

Post by Wilhelm Von Rhomboid on 28th February 2011, 2:34 pm

Pork liver - if it is fresh, just cut it into strips and fry it up with some onion... delicioso.

The gall-spoiled one: impossible to say without seeing/smelling it. I would soak it in water with a bit of vinegar overnight as a first step. After that, cut off a small strip and flash fry it to see if it has spolied or not.

The jowls you can make into guanciale which is the loveliest tenderest bacon going. I am just dashing out to get the kids now but will post recipe when i return if you want. It isn't big enough to have rashers for breakfast but chopped small for carbonara etc it is heaven on a plate.

Failing that you could fry it with some black-eyed peas and collard greens. Or braise it.

But salt-cured it will be at its very best.

................................................................................................................................
www.killandcure.net/blog/
avatar
Wilhelm Von Rhomboid

Posts : 2942
Join date : 2009-11-08
Location : Schloss Rhomboid, Carpathia.

http://www.killandcure.net/blog/

Back to top Go down

default Re: Pork livers???

Post by GB on 28th February 2011, 3:11 pm

Wilhelm Von Rhomboid wrote:Pork liver - if it is fresh, just cut it into strips and fry it up with some onion... delicioso.

The gall-spoiled one: impossible to say without seeing/smelling it. I would soak it in water with a bit of vinegar overnight as a first step. After that, cut off a small strip and flash fry it to see if it has spolied or not.

The jowls you can make into guanciale which is the loveliest tenderest bacon going. I am just dashing out to get the kids now but will post recipe when i return if you want. It isn't big enough to have rashers for breakfast but chopped small for carbonara etc it is heaven on a plate.

Failing that you could fry it with some black-eyed peas and collard greens. Or braise it.

But salt-cured it will be at its very best.

Yes please!!!! But you can take your time, its safely frozen right now Very Happy

................................................................................................................................
Laugh and the world laughs with you, laugh hysterically, for no apparent reason, and they'll leave you alone!

The Gods answer all our prayers. Unfortunately, sometimes, the answer is no!

"When in doubt, choose to live!"
avatar
GB
Homemade Moderator

Posts : 3156
Join date : 2009-11-14
Location : Georgia

Back to top Go down

default Re: Pork livers???

Post by Dandelion on 28th February 2011, 9:16 pm

Wilhelm Von Rhomboid wrote:Pork liver - if it is fresh, just cut it into strips and fry it up with some onion... delicioso.


For a slight variation on this add a glug or two of white wine when the liver and onions are cooked (or even just before they are cooked) and reduce it down to make a sauce. I'm a bit addicted to this!!

................................................................................................................................
The richer we have become materially, the poorer we have become morally and spiritually. We have learned to fly in the air like birds and swim in the sea like fish, but we have not learned the simple art of living together as brothers and sisters.

-Martin Luther King, Jr.
avatar
Dandelion
Admin

Posts : 4535
Join date : 2010-01-17
Age : 61
Location : Ledbury, Herefordshire

Back to top Go down

default Re: Pork livers???

Post by Compostwoman on 28th February 2011, 11:46 pm

add a slosh of cream ( or even milk) and a bit of sage ...mmmmm yum

Compostwoman

Posts : 5689
Join date : 2009-11-08

Back to top Go down

default Re: Pork livers???

Post by Wilhelm Von Rhomboid on 1st March 2011, 7:54 am

TBH if the liver is fresh from the hog I tend to add as little as possible to it. If it is still warm from the animal I am often tempted to eat at least some of it raw, although if there is any risk of trichinosis this may be a little less advisable.
Today we are going to have a feast of offal - hearts, liver, kidney and whatever else I find in the freezer that needs using up. These I will cook in marsala and may make some parsley gnocchi to go with them.

................................................................................................................................
www.killandcure.net/blog/
avatar
Wilhelm Von Rhomboid

Posts : 2942
Join date : 2009-11-08
Location : Schloss Rhomboid, Carpathia.

http://www.killandcure.net/blog/

Back to top Go down

default Re: Pork livers???

Post by Sponsored content


Sponsored content


Back to top Go down

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum