Cooking pictures!

[Magna]

^ That looks like a proper dish, Bender. I find pâté to be quite good if it's fresh. I can eat a small amount of chicken liver and be fine with it. There's something about the combination of the texture and the flavor that becomes overwhelming for me if I have more than just a tiny bit. I wish that wasn't the case because I know it's healthy. For example, I've heard people say rabbit liver is even better than chicken liver and I have an abundance of wild rabbit around here. If I liked liver more I'd be more apt to try rabbit liver.

 

[BenderRodriguez]

Liver can be tricky. you might know all or some of it, but just in case: after you clean it and chop it, soak it in milk for at least 30 min in the fridge, this gets rid of the bitterness and that iron-like taste. Never season it before cooking, salt, in particular, will make it tough. Cook it quickly and lightly in a hot skillet, err on the undercooked side if you must: even slight overcooking will give it a rubbery texture. Season after cooking and add whatever you might like: the result should be sweet and tender.

Lucky man, rabbit is delicious

 

[Magna]

^I will try your recommendations. Thanks!

 

[Mia]

Dinner preparation, pork tenderloin, with garlic, thyme, dried cranberries.
Marinated beforehand in a mixture of apple cider, ginger and olive oil. Browned nicely, no after pictures, it was eaten pretty quickly by my spouse.

 

[Magna]

View attachment 63808

Dinner preparation, pork tenderloin, with garlic, thyme, dried cranberries.
Marinated beforehand in a mixture of apple cider, ginger and olive oil. Browned nicely, no after pictures, it was eaten pretty quickly by my spouse.

Absolutely divine, Mia!

 

[Mia]

Moved my post to The Recipe Thread

As it was not pictures of food.

 

[Mary Terry]

Liver can be tricky. you might know all or some of it, but just in case: after you clean it and chop it, soak it in milk for at least 30 min in the fridge, this gets rid of the bitterness and that iron-like taste. Never season it before cooking, salt, in particular, will make it tough. Cook it quickly and lightly in a hot skillet, err on the undercooked side if you must: even slight overcooking will give it a rubbery texture. Season after cooking and add whatever you might like: the result should be sweet and tender.

Lucky man, rabbit is delicious

One of the best breakfasts I have ever eaten was a bowl of rice topped with fried chicken livers and gravy. It was at a truck stop gas station in the middle of nowhere, Mississippi, about 6:00 a.m. I was on my way to take a deposition in the little town and saw a long line of people, laborers and blue color folks, standing outside the Chevron at the highway exit. I was starving, having already driven several hours that morning, so I stopped, got a bowl, ate it in my car, proceeded to the deposition, and felt wonderful till lunchtime when I got hungry again.

There is a famous southern USA dish called "dirty rice" which is made with rice, chopped chicken livers and gizzards which give the rice a "dirty" color. Absolutely delicious if you like liver.

I never cook liver because my hubby won't eat it but I just may buy a small container of fresh chicken livers and cook them for myself. They are very nutrious.

 

[Mary Terry]

Something new to do with turnips:

Glazed Turnips

- 6 turnips, peeled and quartered
- 1/2 cup pure cane syrup (substitute maple syrup or honey or even maybe molasses if you can't find cane syrup)
- 1 TBSP McCormick's Montreal Steak Seasoning (or make your own with powdered garlic, onion, paprika, cayenne)
-olive oil

Toss turnips in syrup and seasoning
Heat cast iron skillet over medium heat and add just enough olive oil to coat bottom of skillet
Add turnips and saute for a few minutes
Transfer skillet to oven and roast 20 minutes
They are ready when fork easily inserts into centers of turnips

 

[ForestGumpett]

Thank you! We love Turnips, usually cook them with ginger, this sounds great!

Something new to do with turnips:

Glazed Turnips

- 6 turnips, peeled and quartered
- 1/2 cup pure cane syrup (substitute maple syrup or honey or even maybe molasses if you can't find cane syrup)
- 1 TBSP McCormick's Montreal Steak Seasoning (or make your own with powdered garlic, onion, paprika, cayenne)
-olive oil

Toss turnips in syrup and seasoning
Heat cast iron skillet over medium heat and add just enough olive oil to coat bottom of skillet
Add turnips and saute for a few minutes
Transfer skillet to oven and roast 20 minutes
They are ready when fork easily inserts into centers of turnips