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Daily Discussion Thread: ❄️ Friday, July 05, 2024 (aussie.zone)

submitted 4 months ago by Seagoon_@aussie.zone to c/melbourne@aussie.zone

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[–] anotherspringchicken@aussie.zone 7 points 4 months ago* (last edited 4 months ago) (5 children)

I’m doing some decluttering and today it’s boxes of old books.

Came across a 1974 weight watchers magazine and thought I’d share this recipe, for anyone keen to lose a few pounds.

Bon appetit!

[–] CEOofmyhouse56@aussie.zone 9 points 4 months ago (1 children)

Oh I get it! If you consume boiled liver, it'll put you off food for life. Smart.

[–] anotherspringchicken@aussie.zone 4 points 4 months ago (2 children)

Can you imagine how boiling liver would smell? I don’t reckon I’d even get as far as eating it.

Ironically, mum used to cook ‘lambs fry’ which I loved as a kid. Until I found out what it was, lol

[–] CEOofmyhouse56@aussie.zone 4 points 4 months ago

Well, it doesn't stipulate who's liver but I'm gonna assume 8oz of your finest lamb. Mmmm iron packed rubber. Yummy.

[–] Catfish@aussie.zone 3 points 4 months ago

Probably at least as bad as boilt brain. I love pate, but liver as a meat no thank you.

[–] Aradina@lemmy.ml 5 points 4 months ago (1 children)

If I got served this I'd consider it attempted murder

[–] anotherspringchicken@aussie.zone 2 points 4 months ago

Could come in handy for a houseguest who’d overstayed their welcome 🤔

[–] PeelerSheila@aussie.zone 3 points 4 months ago (1 children)

I would definitely lose weight.. by abstinence. I just can't do organs.

[–] anotherspringchicken@aussie.zone 2 points 4 months ago

Yeah, I think the concept of nose-to-tail eating is great, but feel the same way.

[–] Thornburywitch@aussie.zone 2 points 4 months ago* (last edited 4 months ago) (1 children)

8 to 10 mins is ridiculous. Liver is nicest when hot through but still succulent. 2 mins at MOST. The strongish flavours in the recipie would work.
Had liver at a restaurant once that was over the moon delicious. A crispish floured coating and the slices were 1 cm thick and hot and succulent. A taste sensation. Did not taste "livery" at all. Some of the same vibes as blue steak.
Edit d'escalier: I think it's the grainy gritty texture of overcooked liver that turns people off. It does me. I only eat it if I've cooked it myself to my liking nowadays. Ditto kidneys.

[–] anotherspringchicken@aussie.zone 1 points 4 months ago (1 children)

What you described sounds like how my mum used to do it - floured thin slices, quickly fried. I do remember it being tasty, particularly when served with gravy.

[–] Thornburywitch@aussie.zone 2 points 4 months ago

Chock full of vitamins etc. too. Organ meats are so damn easy to stuff up when cooking, but done well are truly scrumptious. I love a good fricasee of sweetbreads too.

[–] Force_majeure123@aussie.zone 2 points 4 months ago

If you use sweetened tomato juice this comes out disgusting