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/ck/ - Food & Cooking

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14117446 No.14117446 [Reply] [Original]

a global homo sapiens classic.

>> No.14117466

>>14117446
Yes I do

>> No.14117471
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14117471

>>14117466
How about now?

>> No.14117480
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14117480

wash your liver, remove blood clots

>> No.14117481

>>14117446
interested

>> No.14117491
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14117491

>>14117481
I'm interested in you uwu

>> No.14117496
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14117496

>>14117491
s-stop you tease!

>> No.14117510

>>14117471
>>14117446
Frozen minced carrots and parsnips sounds terrible. It's not like it's hard to shred them fresh.

>> No.14117516

>>14117491
That hole makes my skin crawl

>> No.14117517
File: 1.02 MB, 2592x1456, IMG_20200520_180904.jpg [View same] [iqdb] [saucenao] [google]
14117517

chop your liver into bite-size pieces. separate the fat and blood vessels.

you can discard the blood vessels and fat if you wish, I kept both. fat will add lamb-y gaminess when it burns and blood vessels add a gristle-y chewy texture which I enjoy

>> No.14117527
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14117527

>>14117496
sorry, I lied. I'm only interesting in patti

>> No.14117534

>>14117446
I'll watch it but I sure as hell don't want to smell it.

>> No.14117547
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14117547

>>14117510
I was referring more to their expiry date. I got the parsnip and carrot packs for free actually, I found them in the reduced section when they were already out of date and since no other customers were in the shop at the time the shopkeeps let me take it for free

give your liver a good s&p groping and then rest them for a bit

>> No.14117562
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14117562

>>14117516
they're nice to finger

>> No.14117568
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14117568

>>14117534
I smelt it so you don't have to <3

>> No.14117585
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14117585

spread out the mash for grilling

>> No.14117603
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14117603

slice nice onionce

>> No.14117626

>>14117446
>use by: 13 feb

>> No.14117631
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14117631

>>14117626
:DDDD

>> No.14117634

please learn to cook before making another one of your stupid fucking threads

>> No.14117639
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14117639

free association. what does this shape look like to you?

>> No.14117648
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14117648

>>14117634
haha no

>> No.14117666
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14117666

>>14117631
I'm talking about the liver

>> No.14117686
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14117686

I lost a bunch of pictures when I dropped my phone but what I did was:

>wait until the mayo liquefied a little
>add onions and vessels and fat
>fry until mayo has completely liquefied
>add corn starch coated seasoned liver
>make sure they don't stick together
>fry

>> No.14117699
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14117699

>>14117666
wait until you see the catsup :DDDD

cornstarch coating makes this dish very hard to overcook. if you manage to overcook cornstarch coated liver, you are officially retarded

>> No.14117705

>>14117639
a penis

>> No.14117707
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14117707

add water

>> No.14117714
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14117714

>>14117568
hahaha! Good times!
Don't forget Stinky Doggo.

>> No.14117716
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14117716

drop your phone again

>> No.14117722
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14117722

>>14117714
schizo anon is that you?

add gravy grannies

>> No.14117732
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14117732

>>14117722
These are better.

>> No.14117735
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14117735

add catsupp

>> No.14117743
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14117743

>>14117735
:DDDD

>> No.14117751
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14117751

>>14117732
looks expensive

get your luxury petty poys

>> No.14117756

>>14117751
Expensive my ass, a box of 6 or 8 of those is like a buck fiddy.

>> No.14117757
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14117757

>>14117743
I hope you don't get sick anon. We need you for the long haul. Waiting for the plate shot.

>> No.14117759
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14117759

>>14117751
microwave pees and let the flavours come together in your liver n onions

>> No.14117769
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14117769

>>14117751
Why are you cooking booberry cerial on a wok?

>> No.14117785

>>14117756
like there's 6/8 cubes in a box? so they're just stock cubes? wun fiddy is crazy expensive for stock cubes nty

>> No.14117791

>>14117759
That's spooky

>> No.14117793
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14117793

>>14117757
here you go frog <3

>> No.14117800
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14117800

>>14117769
damn that sounds tasty. I've never had it before. I want booberry cereal

here's your portion schizo anon

>> No.14117804

>>14117785
Packets, six to a small box.

>> No.14117806
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14117806

>>14117471
I'm gunna fuck that rabbit

>> No.14117812

>>14117800
That looks good. I can deal with that on a Wednesday afternoon at 3pm.

>> No.14117816
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14117816

liver and onions are a staple around the world. it unites us as humans <3

how do you cook livur n unnyun in your part of our beautiful planet earth?

>> No.14117849

>>14117816
Depends on the kind of liver. Some take longer to cook than others, my preference is chicken livers but those are difficult to get because like chicken hearts there are so few of them.

>> No.14117850

>>14117816
That looks pretty good OP, I'd definitely try it

>> No.14117854
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14117854

I found one of the lost photos! >>14117686 I wonder where the rest went...

>>14117804
nah m8 I pay 50pennies for 10 stock cubes. or 25pennies for this big tube of gravy granules which also saves me adding more thickener. god bles the queen god bles tescos

>>14117806
very haram. please repent.

>> No.14117858

Chicken livers and hearts and very quick on a grill. One has to watch them to prevent overcooking. A minute or so is quite enough.

>> No.14117860

>>14117446
Cool, mom made liver beef when i grew up, haven't ate liver in years, watching this thread :D

>> No.14117887
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14117887

>>14117854
Masa harina is great for a thickener if for chile and stews, just make sure to make a slurry of it first so it doesn't clump up.
I've bought Masa Harina many times but once there were worms in it so be sure to check it out.

>> No.14117892

>>14117812
>>14117850
it was very quick and very tasty

>>14117849
yeh, yakitori liver is proper lush m8

>> No.14117919

>>14117858
they're 10/10 for bbqs/grillouts

>>14117860
make some for yourself! it's v easy. you can put in more effort with homemade gravy but even that's v easy

>>14117887
thx m8 but I am not in mexico

>> No.14117927
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14117927

>>14117887
... worms might not the right word, weevils that might be it.

>> No.14117930

>>14117516
Me too. Not sure why.

>> No.14117941

>>14117930
humans are scared of holes as cats are scared of cucumbers

>> No.14117953

>>14117743
Thats pretty old anon.

>> No.14117955
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14117955

>>14117941
If I were a cat I'd be scared of this as well.

>> No.14117982

>>14117953
'15 was a vintage year for tesco value chup

>> No.14118003

>>14117930
Trypophobia

>> No.14118015

STOP SAYING YANKISMS YOU DUMB WORKING CLASS BINT

>> No.14118073
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14118073

>>14118015
lmao y'all seein' dis here fella?

>> No.14118509
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14118509

bump...

>> No.14118851
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14118851

>>14117816
Like this. Generally would get them more fried and crispy, rather than saucy. Onions, leeks, garlic are all fair game with the livers. Top with parsley, lemon juice and maybe garlic greens. Delicious.

>> No.14118868

>>14117562

why are you adding flour?

>> No.14118915

>>14118868
That looks more like cornstarch to me, the way it clumps together.

>> No.14118952

>>14118868
It's cornstarch as you can see from the OP pic.

It's called velveting and helps to keep meat tender https://en.wikipedia.org/wiki/Velveting

>> No.14118995

>>14118952
Is it enough to use corn starch or you need the whole mixture?

>> No.14119003

>>14117446
vile

>> No.14119007

>>14118915
>>14118952
btw the OP picture says corn FLOUR

>> No.14119749

>>14118995
cornstarch is enough. although, unless you're boiling you'll need either a lot of oil or a non-stick for it to work

>>14119007
I am bong. we call cornstarch cornflour here.

>> No.14119860

>>14117471
did you win a holiday to Hollywood?

>> No.14119891

>>14119860
I never entered ;n; maybe I should have...

>> No.14120243

>>14117446
Lamb liver? Noooooo thanks.

>> No.14120434

>>14120243
why not?

>> No.14122032
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14122032

bump

>> No.14122053

>>14117732
add a pack of this, garlic, and some bay leaves to your rice. fucking great shit.

>> No.14122232

>>14122032
There's no need to bump, the shitshow's over.

>> No.14123167

>>14117816
>season flour with salt, pepper, cayenne
>throw livers in milk and crystal hotsauce for a bit
>julienne 1 medium yun
>heat 9" pan
>brown about two tablespoons of butter
>fry yuns
>push yuns to side of pan
>dredge livers in flour
>fry livers
>remove fried livers from pan
>add back in remaining flour and brown in butter
>add in remaining hotsaucemilk to your fried onion roux
>add water or stock if you have some as the flour cooks out your desired consistency
>add back in livers and eat out of pan while standing