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vinny

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View attachment 93133
Some like it, manyhate it, liver.
An interesting thing about liver is what they call the longevity factor. There was a lab test done with 3 groups of mice. One fed a basic diet. The second group with the addition of the synthetic vitamins and nutrients in liver. The third group just liver.

In a swim test group A was put in a swim or drown situation and on average lasted 13 minutes before they stopped swimming. Group B lasted 18- 20 minutes. In the liver group one mouse lasted an hour and 40 minutes and the remaining mice were pulled from the water at 2 hours, still swimming, and the test was concluded.

Pretty interesting.
 
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Merrywine

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An interesting thing about liver is what they call the longevity factor. There was a lab test done with 3 groups of mice. One fed a basic diet. The second group with the addition of the synthetic vitamins and nutrients in liver. The third group just liver.

In a swim test group A was put in a swim or drown situation and on average lasted 13 minutes before they stopped swimming. Group B lasted 18- 20 minutes. In the liver group one mouse lasted an hour and 40 minutes and the remaining mice were pulled from the water at 2 hours, still swimming, and the test was concluded.

Pretty interesting.
Liver is a super food on a cellular level, as well as other organ meats including heart and kidney. I have never tasted kidney.
 
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Liver is a super food on a cellular level, as well as other organ meats including heart and kidney. I have never tasted kidney.
I grew up eating all of the above. I need to stop by the local Chinese market, as they carry all types of things not found in a typical American grocery.

My wife won't eat any of it, but loves it when I make dressing with ground chicken or duck gizzard. I think the idea may cause consternation, but the taste wins out. :)
 

Merrywine

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I grew up eating all of the above. I need to stop by the local Chinese market, as they carry all types of things not found in a typical American grocery.

My wife won't eat any of it, but loves it when I make dressing with ground chicken or duck gizzard. I think the idea may cause consternation, but the taste wins out. :)
Gizzards are so tender when they are cooked right.
 

ceeaton

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Wednesday is wifey in class day, so I try and make something that my youngest son likes (that the girls don't like). Made some chicken fingers for my daughter to appease her. Had a rack of lamb from I think Easter that I froze (fire sale, like $8 lb). Marinated in garlic, EVOO and garlic, maybe some garlic too. Cooked on the Weber kettle with some lump charcoal and a bit of applewood. Served with some taters au gratin with bacon and some swiss chard with bacon. Very nice meal!

9-21-22_lamb-1.jpg

9-21-22_lamb-2.jpg

9-21-22_lamb-3.jpg

edit: Son's critique mentioned the lack of rosemary, which I forgot to add in my haste to get 'er done.
 
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vinny

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Liver is a super food on a cellular level, as well as other organ meats including heart and kidney. I have never tasted kidney.
I recently had heart for the first time since I was a kid. There was a definite buzz that you do not get from steak. Even liver. Not rich like liver gets after a point, just a notable 'charge'. I was very surprised.
 

vinny

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Where is the pics of the oven?
I'm not sure if I told the story, but when we moved into the house I smoked us out making pizza very shortly after the move in. New wall oven, new stone, a little sloppiness and done. No hood fan over the wall oven to save me, and in one single moment... Banned from all pizza in the house. :rolleyes:

I am getting pretty good after 6-10 cooks, but it's a thing to learn a 700+ degree oven. First time I heated it to 900. Ooops. I went from 20+ minute pizza cooks to 3 minutes. Hard to find the time for a photo op.

It's an Ooni Karu 16 inch oven. Propane, wood, and charcoal. I'm excited to try wood, but i'm just getting predictable results with gas.

I turned one of my first pizzas upside down on insertion. The struggle is real!

Edit: I found a couple pics from one of the first cooks after giving up looking.

pizza oven.jpg pizza.jpg
 
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bstnh1

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Wednesday is wifey in class day, so I try and make something that my youngest son likes (that the girls don't like). Made some chicken fingers for my daughter to appease her. Had a rack of lamb from I think Easter that I froze (fire sale, like $8 lb). Marinated in garlic, EVOO and garlic, maybe some garlic too. Cooked on the Weber kettle with some lump charcoal and a bit of applewood. Served with some taters au gratin with bacon and some swiss chard with bacon. Very nice meal!

View attachment 93151

View attachment 93152

View attachment 93153

edit: Son's critique mentioned the lack of rosemary, which I forgot to add in my haste to get 'er done.
Boy that looks good!!!:HB
 

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