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Started By
Message
re: January Chopped Challenge: DEADLINE Extended Wednesday 3pm
Posted on 1/15/14 at 6:41 pm to B&TCoonhound
Posted on 1/15/14 at 6:41 pm to B&TCoonhound
Look at his post on page 2. He posted there were only two ways to prepare them. I'm not going to quote in case he or someone else deletes it though they're obvious choices and don't really ruin the spirit of the thread or the game.
1
Posted on 1/15/14 at 6:45 pm to Prosecuted Collins
quote:
Liver is prominent in Bowden
Bobby, Terry, Jeff, or Tommy?
This post was edited on 1/15/14 at 6:46 pm
Posted on 1/15/14 at 6:45 pm to Gris Gris
If you are not the last post in a good thread im not reading all that. Not to mention some of our culinary experts really say a lot of dump shite
Posted on 1/15/14 at 6:49 pm to B&TCoonhound
Fried or mousse
This post was edited on 1/15/14 at 6:50 pm
Posted on 1/15/14 at 7:07 pm to Caplewood
I too, don't eat chicken livers. This is a major curve for me.
I guess it's time to grow up, or shut up.
I'm in.
I guess it's time to grow up, or shut up.
I'm in.
Posted on 1/15/14 at 7:10 pm to Caplewood
I have several ideas none of which are those two things. I think they will work just fine. I need to share them with someone!
Posted on 1/15/14 at 7:12 pm to Prosecuted Collins
quote:
If you are not the last post in a good thread im not reading all that. Not to mention some of our culinary experts really say a lot of dump shite
You lost me completely.
Posted on 1/15/14 at 7:13 pm to Gris Gris
quote:
Gris Gris
You need to rattle those pots and pans, and join in.
Posted on 1/15/14 at 7:21 pm to Btrtigerfan
Maybe another one. Probably can't do this one. I want to pair up with someone doing the cooking and come up with ideas, though.
Posted on 1/15/14 at 7:48 pm to Gris Gris
I don't really like chicken livers prepared any other way. I'm sure you could sway me though, Gris.
Posted on 1/15/14 at 7:55 pm to Caplewood
I don't know, Cap. I think you'd like them some other ways. I think you're just stuck on some things and not thinking further. And, remember they do not have to be the main part of the dish. They are but one ingredient and you have a full pantry at your disposal.
And, I don't like them fried at all. I'm not a chicken liver lover at all.
And, I don't like them fried at all. I'm not a chicken liver lover at all.
This post was edited on 1/15/14 at 7:57 pm
Posted on 1/15/14 at 9:11 pm to Gris Gris
A much as I'd like to cook your idea Miz GG, I think I have something special in mind.
If I can find some good snake meat. Cobra is what I'd like to use. Have never seen one running wild in the back yard though and the wild ones just taste better.
And there was this special brown sauce they made - no I'd better not give any more stuff away.
If I can find some good snake meat. Cobra is what I'd like to use. Have never seen one running wild in the back yard though and the wild ones just taste better.
And there was this special brown sauce they made - no I'd better not give any more stuff away.
Posted on 1/15/14 at 9:13 pm to MeridianDog
Cobra and buzzard livers.
Posted on 1/15/14 at 9:25 pm to Degas
Who is willing to collaborate with me? You can take or toss my ideas. And, damn, I already forgot one of them.
Posted on 1/15/14 at 9:36 pm to Degas
I had no idea that so many foodies here don't care for liver. That may factor into the voting outcome depending on how it's utilized.
Liver is one of my favorite foods in the world.
Liver is one of my favorite foods in the world.
Posted on 1/15/14 at 10:41 pm to LSUvegasbombed
quote:Would or will?
i would infuse mine - LSUvegasbombed
This post was edited on 1/15/14 at 10:45 pm
Posted on 1/15/14 at 10:43 pm to Gris Gris
Mounting liver purée in a sauce can also work
Posted on 1/15/14 at 11:08 pm to Fun Bunch
Chipotle, Tequila, and Chorizo in the past two months?
I'm holding FB fully responsible for our American dollars crossing the border.
I'm holding FB fully responsible for our American dollars crossing the border.
Posted on 1/16/14 at 9:50 am to Degas
Damn messicans! They took our jobs!
Posted on 1/16/14 at 10:00 am to Fun Bunch
I'm just worried that the crazy ingredients will turn people off from cooking. I guess we will see how many people attempt a dish
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