What's for dinner?

[LausTibiChriste]

Kept the Greek theme going tonight with Greek Lemon Chicken and Potatoes

Put white wine, white wine vinegar, olive oil, lemon juice and stock into a bowl. Added dill, rosemary, garlic and oregano - marinated the chicken in that for about 8 hours, then baked with potatoes. Strained the sauce and reduced.

Delishee-o-so, as my 3-year-old would say.

[dellery]

Enjoying food is gay.

[Melkor]

Made some steak sandwiches with my younger siblings today. Medium rare steak pan fried and sliced thin, rye bread made into garlic bread. Havarti cheese, mushrooms and jalapeno peppers sautéed. Topped off by a cooked egg with the yolk intact. Delish. Melkor, you outdo yourself you genius.   

[LausTibiChriste]

Did you smother the steak in Montreal Steak Spice?

[Melkor]

Did you smother the steak in Montreal Steak Spice?

Nah. I already had enough flavour profiles; and I'm a big salt and pepper guy when it comes to steak. Less is more kinda thing.

[LausTibiChriste]

Did you smother the steak in Montreal Steak Spice?

Nah. I already had enough flavour profiles; and I'm a big salt and pepper guy when it comes to steak. Less is more kinda thing.

Did I just hear you thumbing your nose at Montreal Steak Spice?

Do you even Canadian, bro?

[Melkor]

Did you smother the steak in Montreal Steak Spice?

Nah. I already had enough flavour profiles; and I'm a big salt and pepper guy when it comes to steak. Less is more kinda thing.

Did I just hear you thumbing your nose at Montreal Steak Spice?

Do you even Canadian, bro?

It's more a grilling spice than a frying one imo...

[LausTibiChriste]

Did you smother the steak in Montreal Steak Spice?

Nah. I already had enough flavour profiles; and I'm a big salt and pepper guy when it comes to steak. Less is more kinda thing.

Did I just hear you thumbing your nose at Montreal Steak Spice?

Do you even Canadian, bro?

It's more a grilling spice than a frying one imo...

I won't argue with you on that one.

[Michael Wilson]

Kind of off topic, but my dad loved calf's liver; mom would make it for him a couple of times a month; I remember coming home on a Saturday night after a few beers and getting the "munchies", so I would open the fridge and lo and behold a beautiful peace of steak! So I would make myself a steak sandwich and bite down, and aaaaugh! Liver!!! I hated/hate the taste. I suspect Mom left it there in a prominent place in the fridge on purpose! 

[LausTibiChriste]

Liver is absolutely disgusting. My wife makes it sometimes and the smell permeates the house for days to the point I seriously consider living at the office.

Too bad it's healthy af lol.

[ChairmanJoeAintMyPrez]

Liver is absolutely disgusting. My wife makes it sometimes and the smell permeates the house for days to the point I seriously consider living at the office.

Too bad it's healthy af lol.

If frying it up is revolting to you, try making a pate or a terrine instead.

[clau clau]

Liver is absolutely disgusting. My wife makes it sometimes and the smell permeates the house for days to the point I seriously consider living at the office.

Too bad it's healthy af lol.

I am also not a fan of liver but I really like liver pate.
Perhaps having a Belgian grandmother has something to do with it.

[drummerboy]

Liver is absolutely disgusting. My wife makes it sometimes and the smell permeates the house for days to the point I seriously consider living at the office.

Too bad it's healthy af lol.

If frying it up is revolting to you, try making a pate or a terrine instead.

Liver doesn't fry very well.  I've heard of soaking it in milk though beforehand.  I find its best to chop it up finely and mix it in with ground beef in recipes.  Or braunschweiger - cold or fried, either is delicious.  I suppose it's the German sibling to liver pate.

[ChairmanJoeAintMyPrez]

Liver doesn't fry very well.  I've heard of soaking it in milk though beforehand.  I find its best to chop it up finely and mix it in with ground beef in recipes.  Or braunschweiger - cold or fried, either is delicious.  I suppose it's the German sibling to liver pate.

Soaking it in milk just makes it taste less like liver.  If the taste doesn't offend you, it's not necessary.

My problem with cooking it in slices has always been that it ends up pretty tough.

[Michael Wilson]

Liverwurst and liver terrines and pates are really delicious; I just can't eat the liver straight. I also highly recommend Cod-liver Pate; its very mild, has a delicious taste.