Posts by GeneMachine

Now that is something I really haven't touched yet. I basically had every bit of offal, except for chitterlings. I have to admit that this is the point where I get somewhat squeamish. Probably would try it if prepared by someone who...

Quote: Originally Posted by bughut  Well i guess theres naked and just showing enough to be seductive eh? ; }   Linguine with just a touch of evoo and butter tossed through and a couple of sage leaves...

Quote: Originally Posted by petalsandcoco    Great looking dishes GM. I can't say that I have eaten a lot of rabbit liver in my lifetime, does it taste a bit like chicken liver ? Just curious. Thanks a...

Did some rabbit liver pâté today:       Then some sautéed veal kidneys with mustard-cream sauce:    

Hehe, I am aware of that - I only did cured, dried or smoked meat so far due to lack of equipment. No grinder, no stuffer, no food processor really usable for homogenizing the meat while really keeping it cool. I have to go a bit slow...

Sausage making. I need to get into sausage making! Just right now. I think I must place some orders.... Great stuff, teamfat!

Oh yeah, that's the right stuff, bug.!   I had some plaice, floured and pan fried with roasted new potatoes, some vegetables and lemon-saffron-butter:    

Had some of the first salad from the garden, with foraged dandelion and stinging nettle and some blood sorrel, together with new potatoes, puy lentils and home-smoked bacon:    

Ok, kgirl. That presentation rocks. That rumaki is also beautiful, petals.    My butcher didn't get the veal liver i wanted last weekend, but hopefully, I'll have some this weekend. He does the slaughtering himself, so it...

The ethylen theory sounds plausible to me. I finally found the time to get out the microscope - at the tear edge of salad leaves, the cells definitely are ruptured.