tag:blogger.com,1999:blog-5603202988847584283.post4424750340660344986..comments2023-10-22T09:24:14.464-04:00Comments on The Slow Cook: How Do You Like Your Liver?Ed Bruskehttp://www.blogger.com/profile/12217850970833353800noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5603202988847584283.post-37970546815445014412007-05-09T12:21:00.000-04:002007-05-09T12:21:00.000-04:00Forty-five seconds certainly is a lot quicker than...Forty-five seconds certainly is a lot quicker than 5 minutes, Stephen. Tell you what: Next time my wife's at work, I will try that.<BR/><BR/>How would you compare the pork liver with the calves liver? I almost hesitate to mention, but our favorite butcher also sells pork brains...<BR/><BR/>My father-in-law, who picked asparagus as a youth in Upstate New York, is convinced the industry has introduced a new pencil-thin variety. Somehow, I don't think that's the case. I need to make an appointment with our farmer friend Mike to pick some asparagus.Ed Bruskehttps://www.blogger.com/profile/12217850970833353800noreply@blogger.comtag:blogger.com,1999:blog-5603202988847584283.post-18765544026535482962007-05-09T12:03:00.000-04:002007-05-09T12:03:00.000-04:00Five minutes!?!! Isn't it stiff as plywood by then...Five minutes!?!! Isn't it stiff as plywood by then? <BR/><BR/>I'm just sayin'... ;-)<BR/><BR/>Ok, I know it's a matter of personal preference but give this a try when the anti-filtering-organ contingent is elsewhere: very hot pan, scant oil, 45 seconds a side (for your half-inch slices). <BR/><BR/>And by the way, I'm with your father-in-law: thin stalks are for people who like to look at asparagus, not eat it. <BR/><BR/>But back to liver...our exchange about offal the other day inspired me to pick up some pork liver (yes, in fact it <I>was</I> glistening) and I'll be posting the results in a day or two.<BR/><BR/>Best, StephenAnonymousnoreply@blogger.com