Chicken Hearts
kilikini
because.......well, it stinks. As a result, sigh, he brought chicken and
pork hearts along with some chicken thighs. I was *very* skeptical on the
hearts, but I kept an open mind. He took a baggie out and filled it with
cornmeal, pepper, garlic, salt and a little flour. He shook the bag and
plopped the hearts out into a searing pan of oil. When they were done and
cooled, I tried one.
VILE NASTY ICK
Apparently my cat agrees because even though she ate one, she licked her
butt afterwards. I can only assume to get the taste out of her mouth.
I had a shot of whisky to remove the taste.
Does anybody else eat this sort of thing and if so, how do you prepare it to
make it taste good? Did I just have a bad one? (I refused to try another.)
kili
jmcquown
Chicken hearts?? Not the livers? Never heard of anyone eating chicken
hearts, not even in this neck of the woods.
Jill
Bob (this one)
Sauteed with a little butter, chicken fat, salt and pepper. Along with
gizzards. They don't really have a strong flavor in my experience. Chewy.
Pastorio
kilikini
"Bob (this one)" <B...@nospam.com> wrote in message
news:11eps3o...@corp.supernews.com...
Yeah, I'll agree with chewy. My hubby said they were just like the most
tenderest steak, which is why I tried one. I'm done. No thanks. I thought
it tasted liver-ish - strong and really "dead" tasting, if that makes any
sense. But hey, I like my meat rare as rare can be, so........
kili
kilikini
"jmcquown" <jmcq...@bellsouth.net> wrote in message
news:Qa6He.22952$Ie1....@bignews1.bellsouth.net...
He'll probably post a pic on ABF, Jill. If not, I can send you a pic of the
hearts and the label. Nasty, nasty, nasty.
kili
Margaret Suran
I love chicken hearts, but not everybody does. I grew up eating them.
I usually buy chicken gizzards (stomachs) and hearts, because the
hearts are very small and most butchers and sell them packaged
together. I like to cook them in chicken soup or stock when I make
it, but you have to cook them a long time in order to get them soft.
When I serve the soup, almost everybody loves to eat the hearts and
gizzards with the noodles, rice, dumplings or whatever else is in the
broth. Some do not like them. :o(
What I like even better, is to make a sort of stew or ragout. I chop
and sauté onion and garlic until golden, add the cleaned hearts and
gizzards (you always have to cut open each heart, as most of them have
coagulated blood in them and you have to make sure that every bit of
stomach lining is removed from the gizzards) add them to the onions,
add salt and pepper, cover tightly and cook slowly over a low flame.
If the onions do not release enough liquid for gravy, add some chicken
stock or water, if you have no stock. Some people cheat and add
tomato sauce. It will take a couple of hours until the meat is soft.
Towards the end you can add tiny beef, chicken or veal meat balls
and chicken wings; they will cook much faster than the gizzards. Many
also use chicken necks, but I do not. Serve over rice, mashed
potatoes or Kasha Varnishkes. If you know that everybody likes this
dish, it makes a nice appetizer course for company.
I think that I would not like chicken hearts the way you tried them.
They must have been still partly uncooked.
I do not remember ever eating pork hearts, but I think cooked in a way
I like, they would be very tasty.
Margaret Suran
kilikini wrote:
> "Bob (this one)" <B...@nospam.com> wrote in message
> news:11eps3o...@corp.supernews.com...
>
>
>>Sauteed with a little butter, chicken fat, salt and pepper. Along with
>>gizzards. They don't really have a strong flavor in my experience. Chewy.
>>
>>Pastorio
>
>
> Yeah, I'll agree with chewy. My hubby said they were just like the most
> tenderest steak, which is why I tried one. I'm done. No thanks. I thought
> it tasted liver-ish - strong and really "dead" tasting, if that makes any
> sense. But hey, I like my meat rare as rare can be, so........
>
> kili
>
>
Perhaps you should have asked how to cook them before your husband
cooked them. :o)
Cooked slowly (braised) until fork tender, they are very good. They
are not something that one can eat rare, just as Osso Bucco has to be
slowly cooked, until the meat is really tender.
sf
>
> "jmcquown" <jmcq...@bellsouth.net> wrote in message
> news:Qa6He.22952$Ie1....@bignews1.bellsouth.net...
> >
> > Chicken hearts?? Not the livers? Never heard of anyone eating chicken
> > hearts, not even in this neck of the woods.
> >
> > Jill
> >
> >
>
> He'll probably post a pic on ABF, Jill. If not, I can send you a pic of the
> hearts and the label. Nasty, nasty, nasty.
>
Here's a picture of
chicken hearts
http://www.teeuwissen.nl/newsite/uploads/prod_xl/789.1.jpg
chicken livers
http://www.teeuwissen.nl/newsite/uploads/prod_xl/762.1.jpg
chicken gizzards
http://www.teeuwissen.nl/newsite/uploads/prod_xl/761.1.jpg
When I buy a whole chicken, I boil up the heart and gizzard with the
wing tips, neck and bones for stock or gravy. Afterwards, I toss the
gizzard out and cut up the heart into little pieces to include in the
gravy. In the mean time, I saute the liver quickly in a little butter
until brown on the outside (add a dash of L & P Worcestershire), but
still pink inside and eat it on saltine crackers smeared with a decent
mustard... dijon, honey, whatever's on hand.
Curly Sue
<kili...@NOSPAMtampabay.rr.com> wrote:
>Does anybody else eat this sort of thing and if so, how do you prepare it to
>make it taste good? Did I just have a bad one? (I refused to try another.)
I cook chicken hearts and gizzards in a marinara (garlic and onions)
sauce to dress spaghetti. Boil the hearts and gizzards first for a
while, then remove the tough membranes and quarter. Add to the
marinara sauce and simmer until tender enough to eat.
It's a rich sauce because they are rich meats, but not fatty.
Possibly boiling removes some of the flavor you didn't like, unless
you really did get a bad one!
Sue(tm)
Lead me not into temptation... I can find it myself!
OmManiPadmeOmelet
"kilikini" <kili...@NOSPAMtampabay.rr.com> wrote:
I LOVE heart! :-)
But it's best stewed. Fried, they tend to be tough.
--
Om.
"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
OmManiPadmeOmelet
"kilikini" <kili...@NOSPAMtampabay.rr.com> wrote:
Sounds to me like it was spoiled.....
Did they have an "off" smell prior to cooking them?
OmManiPadmeOmelet
sf <s...@gmail.com> wrote:
Damn. Those pictures made me hungry. ;-)
kilikini
"Dog3" <do...@invalid.com> wrote in message
news:Xns96A47CDBCB06...@69.28.186.121...
> "kilikini" <kili...@NOSPAMtampabay.rr.com> wrote in
> news:qf6He.28632$iG6....@tornado.tampabay.rr.com:
>
> Michael
You just figured that out? LOL! We met in Usenet about 2 years ago and
married in Oct. last year. We're actually really, really, really happy
except we eat 2 completely different kinds of foods. :~)
kili
kilikini
"sf" <s...@gmail.com> wrote in message
news:b10qe15s57lqdffue...@4ax.com...
Okay, so you don't use the heart as a main ingredient or a course, do you?
Just curious.......
kili
kilikini
"Margaret Suran" <marg...@no.spam.for.me.invalid> wrote in message
news:dcit8...@news2.newsguy.com...
Maybe I should have. I dunno. This was his catch (it was cheap) and I'm
not reeling it in! LOL. If I eat meat, I really like it rare. These were
fried.
kili
kilikini
"OmManiPadmeOmelet" <Ome...@brokenegz.com> wrote in message
news:Omelet-2A44BB....@corp.supernews.com...
I don't know, my husband cooked them before I got a chance to smell them.
He enjoyed them so I think it's just me.
kili
kilikini
"Margaret Suran" <marg...@no.spam.for.me.invalid> wrote in message
news:dcit8...@news2.newsguy.com...
>
>
So, what do they taste like cooked your way? They're not chewy? They don't
taste like an organ? These kind of tasted, gosh, I'm trying to come up with
a similarity and it's difficult. I like rare meat, as I've stated. This
was tough and chewy and left my mouth with that flat taste you get from
eating liver. I haven't had liver since I was a kid and I *still* remember
how it tasted. I just dont' care for chicken hearts, I guess.
kili
kilikini
> "kilikini" <kili...@NOSPAMtampabay.rr.com> wrote in
> news:S%5He.28628$iG6....@tornado.tampabay.rr.com:
> time for 'RRR' (retro RFC research ;). I saw the chicken heart pics and
> almost gagged. OTOH, I love chicken gizzards deep fried. Go figure.
Those
> burgers TFM posted were absolutely awesome.
>
> Our meat store stinks too. The owner always waits on you with this bloody
> apron with chunks of stuff hanging off of it. I'll tell ya' though, if
you
> want incredible meat, his is the place to go.
>
> Michael
I'll pass on the meat bloodied apron. LOL. Yes, TFM® is my hubby and I'm
proud to admit it although he appears harsh around the gills sometimes. He
treats me like gold.
I'm not into chicken hearts, but we're financially impaired at this point
and we're cutting corners where we can. Luckily for him, he eats any part
of an animal; I however, do not. I prefer fish and veggies. :~)
kili
TFM®
"OmManiPadmeOmelet" <Ome...@brokenegz.com> wrote
> Sounds to me like it was spoiled.....
> Did they have an "off" smell prior to cooking them?
There was nothing wrong with the hearts.
She didn't like them because they weren't raw fish or squid.
She won't eat collard greens, grits, biscuits or gravy either.
My chicken hearts were (and still are) delicious.
TFM®
TFM®
"Margaret Suran" <marg...@no.spam.for.me.invalid> wrote
> I think that I would not like chicken hearts the way you tried them.
> They must have been still partly uncooked.
Nope, fried until done. Not too chewy, not too mushy.
>
> I do not remember ever eating pork hearts, but I think cooked in a way
> I like, they would be very tasty.
I like all hearts. Beef, pork, chicken, rabbit, deer. A
wonderfully rich meat.
TFM®
jmcquown
> "Dog3" <do...@invalid.com> wrote in message
> news:Xns96A47CB0C5173...@69.28.186.121...
>> "kilikini" <kili...@NOSPAMtampabay.rr.com> wrote in
>> news:S%5He.28628$iG6....@tornado.tampabay.rr.com:
>>
>>> Okay, I refused to go to the stinkin' meat store with my hubby
>>> because.......well, it stinks. As a result, sigh, he brought
>>> chicken and pork hearts along with some chicken thighs. I was
>>> *very*
>>> skeptical on the hearts, but I kept an open mind. He took a baggie
>>> out and filled it with cornmeal, pepper, garlic, salt and a little
>>> flour. He shook the bag and plopped the hearts out into a searing
>>> pan of oil. When they were done and cooled, I tried one.
>>>
>>> VILE NASTY ICK
>>>
>>>
>> ROFLMAO... Is TFM your hubby? I'm pretty busy right now and have
>> little time for 'RRR' (retro RFC research ;). I saw the chicken
>> heart pics and almost gagged. OTOH, I love chicken gizzards deep
>> fried. Go figure. Those burgers TFM posted were absolutely awesome.
>>
>> Our meat store stinks too. The owner always waits on you with this
>> bloody apron with chunks of stuff hanging off of it. I'll tell ya'
>> though, if you want incredible meat, his is the place to go.
>>
>> Michael
>
> I'll pass on the meat bloodied apron. LOL. Yes, TFM® is my hubby
> and I'm proud to admit it although he appears harsh around the gills
> sometimes. He treats me like gold.
>
> I'm not into chicken hearts, but we're financially impaired at this
> point and we're cutting corners where we can. Luckily for him, he
> eats any part of an animal; I however, do not. I prefer fish and
> veggies. :~)
>
> kili
Stock up on frozen veggies, dear. I know you prefer fresh (I do, too) but
when it comes to saving a few bucks, those two-fers bags of frozen veggies
can save a lot of aggravation and worry :)
Jill
sf
> Okay, so you don't use the heart as a main ingredient or a course, do you?
> Just curious.......
Not me. Never heard of it either (but I'm not from the South) -
although I've heard of livers or gizzards being used as a main dish.
zxcvbob
Isn't anybody gonna mention "The Chicken Heart That Ate New York City"?
Go get 'em chicken heart...
Thump-thump, thump-thump,
Bob
kilikini
Yes, they were rather chewy and a little stringy. Not a do-over for me.
kili
kilikini
"Curly Sue" <address...@nyc.rr.com> wrote in message
news:42ecfe46...@news-server.nyc.rr.com...
I could possibly deal with them this way, if the sauce can disguise the
flavor of the hearts and they were chopped finely enough. I'll have to give
it a try.
kili
OmManiPadmeOmelet
"TFMŽ" <horn...@tampabay.rr.com> wrote:
> TFMŽ
>
>
You must try fresh emu heart. :-)
It's comparable to deer.........
Same with the liver.
Cheers!
OmManiPadmeOmelet
zxcvbob <zxc...@charter.net> wrote:
Bill Cosby... ;-)
Set the sofa on fire! <lol>
Wish I could get that record series on CD!
Damn that brings back memories!
OmManiPadmeOmelet
"kilikini" <kili...@NOSPAMtampabay.rr.com> wrote:
Heart is very rich in minerals......
kilikini
Look for it on your local peer to peer file sharing program. :~) We use
Ares and Emule.
kili
zxcvbob
It is on CD. The name of that one is "Wonderfulness".
There's another CD available called "I Started Out as a Child" that is a
collection of his much shorter stories but my kid lost the CD before I
got a chance to listen to it (hopefully it will turn up again some day.)
Best regards,
Bob
Wayne Boatwright
> kilikini wrote:
>> Okay, I refused to go to the stinkin' meat store with my hubby
>> because.......well, it stinks. As a result, sigh, he brought chicken
>> and pork hearts along with some chicken thighs. I was *very*
>> skeptical on the hearts, but I kept an open mind. He took a baggie
>> out and filled it with cornmeal, pepper, garlic, salt and a little
>> flour. He shook the bag and plopped the hearts out into a searing
>> pan of oil. When they were done and cooled, I tried one.
>>
>> VILE NASTY ICK
>>
>> Apparently my cat agrees because even though she ate one, she licked
>> her butt afterwards. I can only assume to get the taste out of her
>> mouth.
>>
>> I had a shot of whisky to remove the taste.
>>
>> Does anybody else eat this sort of thing and if so, how do you
>> prepare it to make it taste good? Did I just have a bad one? (I
>> refused to try another.)
>>
>> kili
>
> Chicken hearts?? Not the livers? Never heard of anyone eating chicken
> hearts, not even in this neck of the woods.
>
> Jill
When my grandmother made fried chicken from a whole chieken, she always
included the heart, liver, and gizzard. I liked the fried heart, second
only to the liver. I did not like the gizzard.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
---
avast! Antivirus: Outbound message clean.
Virus Database (VPS): 0530-3, 07/29/2005
Tested on: 7/31/2005 12:23:13 PM
avast! - copyright (c) 1988-2005 ALWIL Software.
http://www.avast.com
Bob
> There was nothing wrong with the hearts.
>
> She didn't like them because they weren't raw fish or squid.
>
> She won't eat collard greens, grits, biscuits or gravy either.
>
> My chicken hearts were (and still are) delicious.
I can buy that. Kentucky Fried Chicken used to sell fried hearts and
gizzards; it sounds like your preparation wasn't all that far from theirs.
Personally, I *like* fried chicken hearts and gizzards, though now I'm
interested in trying Margaret's braising recommendation.
Bob
Bob
> I like all hearts. Beef, pork, chicken, rabbit, deer. A
> wonderfully rich meat.
Ever made chili from heart meat?
Bob
Monsur Fromage du Pollet
> It is on CD. The name of that one is "Wonderfulness".
>
> There's another CD available called "I Started Out as a Child"
> that is a collection of his much shorter stories but my kid lost
> the CD before I got a chance to listen to it (hopefully it will
> turn up again some day.)
>
> Best regards,
> Bob
>
Alright Snakes!
Spread jello all over the Floor.
--
It's not a question of where he grips it!
It's a simple question of weight ratios!
A five ounce bird could not carry a one pound coconut.
Are you suggesting coconuts migrate?
Bob
> I'm not into chicken hearts, but we're financially impaired at this point
> and we're cutting corners where we can. Luckily for him, he eats any part
> of an animal; I however, do not. I prefer fish and veggies. :~)
Has he brought home a big bag of testicles yet? :-)
Bob
OmManiPadmeOmelet
zxcvbob <zxc...@charter.net> wrote:
Cool... I'll have to look for them on Amazon.com! :-)
OmManiPadmeOmelet
"kilikini" <kili...@NOSPAMtampabay.rr.com> wrote:
Never had DL'd files...
How do I go about it and is it MAC compatible?
TFM®
"Bob" <virtualgoth@die_spammer.biz> wrote in message
news:42ed265a$0$16240$bb4e...@newscene.com...
Every night!
TFM®
kilikini
"TFM®" <horn...@tampabay.rr.com> wrote in message
news:yQ9He.44769$t43....@tornado.tampabay.rr.com...
Oh God, he's only referring to his own, da baastid!
kili <g>
TFM®
Dang, never crossed my mind. I used to be able to get beef hearts on the
cheap. Can't even find 'em anymore. :-(
TFM®
TFM®
"OmManiPadmeOmelet" <Ome...@brokenegz.com> wrote
> > Look for it on your local peer to peer file sharing program. :~) We
use
> > Ares and Emule.
> >
> > kili
> >
> >
>
> Never had DL'd files...
> How do I go about it and is it MAC compatible?
Sure. But why not use a computer instead?
TFM®
TFM®
"zxcvbob" <zxc...@charter.net> wrote in message
news:3l4kjlF...@individual.net...
LOL, Cosby right?
I vaguely remember. Used to be one of my faves.
TFM®
kilikini
Hmmm, Mac compatible? Doubt it.........not sure. For Ares try
http://www.aresgalaxy.org/ares/ and for Emule go to
http://www.emule-project.net/home/perl/general.cgi?l=1
You can check and see if they have Mac versions.
kili
Andy
news:3l4m2lF...@individual.net:
http://mywebpages.comcast.net/foxcat/Wonderfulness.jpg
It's vinyl, but it IS Wonderfulness.
Andy
Vilco
desto'
>> Perhaps you should have asked how to cook them before your husband
>> cooked them. :o)
>>
>> Cooked slowly (braised) until fork tender, they are very good.
They
>> are not something that one can eat rare, just as Osso Bucco has to
be
>> slowly cooked, until the meat is really tender.
> Maybe I should have. I dunno. This was his catch (it was cheap)
and
> I'm not reeling it in! LOL. If I eat meat, I really like it rare.
> These were fried.
Yes, Margaret is right, they have to be cooked longer than that.
--
Vilco
Think pink, drink rose'
TFM®
"Vilco" <t...@h.c.invalid> wrote
> Yes, Margaret is right, they have to be cooked longer than that.
Longer than what? Did anyone mention how long I cooked them? I thought
not.
They were done, they were good, and I'll eat them again just like I cooked
them this morning.
Kili doesn't like anything I cook. That doesn't mean I'm doing it wrong.
It means (most of the time) that she's simply never seen or heard of what
I'm preparing.
There's a world of difference in California and southern cuisine.
TFM®
Margaret Suran
kilikini wrote:
> "Margaret Suran" <marg...@no.spam.for.me.invalid> wrote in message
> news:dcit8...@news2.newsguy.com...
>
> I thought it tasted liver-ish - strong and really "dead" tasting,
> if that makesany sense. But hey, I like my meat rare as rare can
> be, so........
>>
It should not taste like liver. However, if you did not cut open the
hearts and take out the blood clot inside, you may have tasted it when
it was cooked.
Did you see how I cook them, in another post before this one? Not
that you will want to waste cooking it, if you do not like organ
meats, which I really do. I also like liver, may it be chicken, duck,
turkey, goose, veal or beef.
>>
>> Cooked slowly (braised) until fork tender, they are very good.
>> They are not something that one can eat rare, just as Osso Bucco
>> has to be slowly cooked, until the meat is really tender.
>
>
> So, what do they taste like cooked your way? They're not chewy?
> They don't taste like an organ?
No, when my way of cooking them is done, they taste like some kind of
soft meat in a delicious sauce. I make it with onions, garlic and
salt and pepper and I may even add tiny meat balls and chicken wings
to it to cook with the hearts and gizzards until everything is done.
If you still have it, look at my first post about the hearts.
Since every organ meat tastes different from all the other ones, I
cannot tell you whether the chicken giblet ragout tastes like an
organ. I really do not think that you will like it. You have to come
and visit me and I will let you taste some. :o)
> These kind of tasted, gosh, I'm
> trying to come up with a similarity and it's difficult. I like
> rare meat, as I've stated. This was tough and chewy and left my
> mouth with that flat taste you get from eating liver. I haven't
> had liver since I was a kid and I *still* remember how it tasted.
> I just dont' care for chicken hearts, I guess.
Don't worry about it. I ordered something like this when Barbara was
here and we had lunch at the 2nd Avenue Deli. She tasted it and
thought it was delicious. Some like it, some do not. They are not
even cheap any more. In New York City Butcher shops, hearts and
gizzards are $2.50 a pound and up, up, up. Chicken livers are even
more. Oxtails, something butchers gave away not so long ago, sell for
six dollars a pound. I cook them almost the same way as I do the
gizzards, but I add bay leaves and red wine, too.
You do not eat chicken hearts, I do not eat Beef steak or any kind of
lamb. That what makes up the world, all sorts of people. :o)
Puester
>
>
> kilikini wrote:
>
>> Okay, I refused to go to the stinkin' meat store with my hubby
>> because.......well, it stinks. As a result, sigh, he brought chicken and
>> pork hearts along with some chicken thighs. I was *very* skeptical on
>> the
>> hearts, but I kept an open mind. He took a baggie out and filled it with
>> cornmeal, pepper, garlic, salt and a little flour. He shook the bag and
>> plopped the hearts out into a searing pan of oil. When they were done
>> and
>> cooled, I tried one.
>>
>> VILE NASTY ICK
>>
>> Apparently my cat agrees because even though she ate one, she licked her
>> butt afterwards. I can only assume to get the taste out of her mouth.
>>
>> I had a shot of whisky to remove the taste.
>>
>> Does anybody else eat this sort of thing and if so, how do you prepare
>> it to
>> make it taste good? Did I just have a bad one? (I refused to try
>> another.)
>>
>> kili
>>
>
When I make roast chicken I simmer the heart, gizzard, and neck
with celery and use the resulting broth along with the drippings
to make gravy. My kids used to call it "neck soup" when it was
simmering in the saucepan. My husband always claimed the heart
and my cat the liver, which I cooked separately for her because
no one in my house likes the flavor of any kind of liver, or any
other organ meat for that matter.
gloria p.
kilikini
"Margaret Suran" <marg...@no.spam.for.me.invalid> wrote in message
>
>
> kilikini wrote:
> > "Margaret Suran" <marg...@no.spam.for.me.invalid> wrote in message
> > news:dcit8...@news2.newsguy.com...
> >
>
> lamb. That what makes up the world, all sorts of people. :o)
You know what? I don't like lamb either! I will eat steak, but it has to
be with a bare minimum of salt and has to be rare, otherwise forget it.
My fave foods are fish, pasta, veggies and types of food are Asian, Mexican
and Italian. What that says about me, I don't know!
kili
kilikini
"Puester" <pue...@worldnet.att.net> wrote in message
news:dxbHe.53136$5N3....@bgtnsc05-news.ops.worldnet.att.net...
Hah! Okay, so, it's not just me, but maybe these things weren't meant to be
eaten!
kili
OmManiPadmeOmelet
"Bob" <virtualgoth@die_spammer.biz> wrote:
Hey! That sounds good. :-)
Fiesta has beef heart rilly cheap!
And I've got plenty of black soy beans.....
OmManiPadmeOmelet
"kilikini" <kili...@NOSPAMtampabay.rr.com> wrote:
We knew that dear. ;-)
OmManiPadmeOmelet
"TFM®" <horn...@tampabay.rr.com> wrote:
ROFLPMP!!!!!!!
Well done!!!!!! ;-D
OmManiPadmeOmelet
"TFM®" <horn...@tampabay.rr.com> wrote:
Bite me sweetheart. ;-)
OmManiPadmeOmelet
"kilikini" <kili...@NOSPAMtampabay.rr.com> wrote:
> "OmManiPadmeOmelet" <Ome...@brokenegz.com> wrote in message
> news:Omelet-DDF5B0....@corp.supernews.com...
> > In article <Fj9He.28706$iG6....@tornado.tampabay.rr.com>,
> > "kilikini" <kili...@NOSPAMtampabay.rr.com> wrote:
> >
> > > "OmManiPadmeOmelet" <Ome...@brokenegz.com> wrote in message
> > > news:Omelet-70BC0B....@corp.supernews.com...
> > > > In article <3l4kjlF...@individual.net>,
> > > > zxcvbob <zxc...@charter.net> wrote:
> > > >
> > > > > kilikini wrote:
>
> > >
> > > Look for it on your local peer to peer file sharing program. :~) We
> use
> > > Ares and Emule.
> > >
> > > kili
> > >
> > >
> >
> > Never had DL'd files...
> > How do I go about it and is it MAC compatible?
> > --
> > Om.
> >
>
> Hmmm, Mac compatible? Doubt it.........not sure. For Ares try
> http://www.aresgalaxy.org/ares/ and for Emule go to
> http://www.emule-project.net/home/perl/general.cgi?l=1
>
> You can check and see if they have Mac versions.
>
> kili
>
>
I'll store this and czech it out, thanks!!!
Victor Sack
> I was *very* skeptical on the
> hearts, but I kept an open mind. He took a baggie out and filled it with
> cornmeal, pepper, garlic, salt and a little flour. He shook the bag and
> plopped the hearts out into a searing pan of oil. When they were done and
> cooled, I tried one.
>
> VILE NASTY ICK
Eh... why? Sounds like something was wrong. Chicken hearts don't have
a very pronounced taste and they are pure working muscle, as hearts tend
to be, so even the texture shouldn't be offensive to a steak lover, it's
certainly not liver-like at all...
I use them in a version of rassolnik, a Russian dill-pickle soup.
Rassolnik
Serves 6
500 g (1 pound) chicken giblets (necks, wings, gizzards and hearts),
cleaned and rinsed
50 g (about 4 tablespoons) pearl barley
4 medium potatoes, peeled and cubed
5-6 dill pickles (salty, not vinegary type), cubed
2 carrots, whole, peeled
1 parsley root or 1 parsnip, scraped
1 onion, whole, peeled
1 cup pickle brine (salty, not vinegary), or more to taste
some parsley leaves or dill, finely chopped
100 g (about 1 1/5 cup) sour cream
bay leaf
black peppercorns
salt and ground pepper to taste
Put the giblets in a pot with 2.5 l (2.5 quarts) cold water. Add the
onion, carrots, parsley root and peppercorns. Bring to the boil over
high heat. Reduce heat and cook for 1 hour.
Meanwhile put pearl barley in a saucepan, cover with boiling water,
cover tightly and let stand for 1 hour. Strain and briefly rinse under
running water.
Add the pearl barley, to the soup and cook for 15 minutes. Add he
potatoes and bay leaf cook for 10 minutes. Add the pickles, salt and
pepper and cook for 10 minutes longer. Add the pickle brine and bring
to the boil again. Taste for seasoning.
Serve hot with a dollop of sour cream as well as parsley or dill in
each plate.
Victor
Arri London
kilikini wrote:
>
> Okay, I refused to go to the stinkin' meat store with my hubby
> because.......well, it stinks. As a result, sigh, he brought chicken and
> pork hearts along with some chicken thighs. I was *very* skeptical on the
> hearts, but I kept an open mind. He took a baggie out and filled it with
> cornmeal, pepper, garlic, salt and a little flour. He shook the bag and
> plopped the hearts out into a searing pan of oil. When they were done and
> cooled, I tried one.
>
> VILE NASTY ICK
>
> Apparently my cat agrees because even though she ate one, she licked her
> butt afterwards. I can only assume to get the taste out of her mouth.
>
> I had a shot of whisky to remove the taste.
>
> Does anybody else eat this sort of thing and if so, how do you prepare it to
> make it taste good? Did I just have a bad one? (I refused to try another.)
>
> kili
Not the best way to cook chicken or pork hearts. They do better with
simmering. But if you don't like meat, sort of pointless to cook them
anyway LOL.
Stan Horwitz
"kilikini" <kili...@NOSPAMtampabay.rr.com> wrote:
> Okay, I refused to go to the stinkin' meat store with my hubby
> because.......well, it stinks. As a result, sigh, he brought chicken and
> pork hearts along with some chicken thighs. I was *very* skeptical on the
> hearts, but I kept an open mind. He took a baggie out and filled it with
> cornmeal, pepper, garlic, salt and a little flour. He shook the bag and
> plopped the hearts out into a searing pan of oil. When they were done and
> cooled, I tried one.
>
> VILE NASTY ICK
>
> Apparently my cat agrees because even though she ate one, she licked her
> butt afterwards. I can only assume to get the taste out of her mouth.
>
> I had a shot of whisky to remove the taste.
>
> Does anybody else eat this sort of thing and if so, how do you prepare it to
> make it taste good? Did I just have a bad one? (I refused to try another.)
Hah! My dad will eat chicken hearts. Hell, if it isn't moving, its
potential food for my dad. As my dad told me several times, he grew up
during the great depression so he learned to eat whatever he was served.
Chicken hearts and the other organs are actually used in some stuffing
recipes, but none that I would ever make! I hate the flavor of chicken
hearts, liver, and the other organ meats. My mom used to take all those
icky chicken parts and saute them in a fry pan and put them in with the
bread stuffing when she made stuffed chicken or turkey. I used to eat my
mom's stuffing, but I would pick out those pieces. Fortunately, they
were easy to identify.
kilikini
"Stan Horwitz" <st...@temple.edu> wrote in message
news:stan-9285C5.2...@news.giganews.com...
So, obviously it comes down to a matter if personal taste. I'm not an organ
lover, apparently, and my husband doesn't cook hearts properly. Thanks for
all the info, folks!
kili
serene
> Chicken hearts?? Not the livers? Never heard of anyone eating chicken
> hearts, not even in this neck of the woods.
I love the heart. After the liver and the skin, it's my favorite part.
serene (turkey hearts, too)
kilikini
"serene" <ser...@serenepages.org> wrote in message
news:1h0lamw.1ewhfkv1u4vxkjN%ser...@serenepages.org...
I don't eat the skin or the livers, either. :-)
kili
serene
> On Sun, 31 Jul 2005 18:12:32 GMT, kilikini wrote:
>
> > Okay, so you don't use the heart as a main ingredient or a course, do you?
> > Just curious.......
>
> Not me. Never heard of it either (but I'm not from the South) -
> although I've heard of livers or gizzards being used as a main dish.
My mom cooks the gizzards and hearts (they come together) in a
slow-cooker with pastina. It's a really yummy childhood food memory.
serene
Vilco
>> Yes, Margaret is right, they have to be cooked longer
>> than that.
> Longer than what? Did anyone mention how long I cooked
> them? I thought not.
Not talking about you but about Kili. She fried them, and usually
frying is not a slow cooking method.
--
Vilco
Think Pink , Drink Rose'
Vilco
>> I like all hearts. Beef, pork, chicken, rabbit, deer. A
>> wonderfully rich meat.
> Ever made chili from heart meat?
Must be tasty :)
Recently I tasted some cow diaphragm, a cut from Franco
Cazzamali, one of the most famous butchers in Italy, who uses
meat from the Piedmont based "la granda", a union between
Fassona-cow breeders.
This diaphragm was a dark and tasty meat, served raw after a kind
of tenderizing done "in punta di coltello" (at the knife's pin,
just beaten with a not-so-sharp knife), and was marvellous with a
very minimal topping.
Cazzamali is re-discovering, or better he's remembering to us,
the so-called "poor" parts of the cow, the parts which were a
main ingredient in traditional recipes in the past.
kilikini
"Vilco" <a...@b.invalid> wrote in message
news:z5nHe.26101$a5.3...@twister2.libero.it...
No, I didn't fry them, my husband TFM® did. That's how he likes them and I
was open enough to try one. Didn't like it.
kili
Vilco
>>> Longer than what? Did anyone mention how long I cooked
>>> them? I thought not.
>> Not talking about you but about Kili. She fried them,
>> and usually frying is not a slow cooking method.
> No, I didn't fry them, my husband TFM® did. That's how
> he likes them and I was open enough to try one. Didn't
> like it.
*Now* I undesrstand, thanks!
Shaun aRe
"kilikini" <kili...@NOSPAMtampabay.rr.com> wrote in message
news:gk8He.28690$iG6....@tornado.tampabay.rr.com...
>
> "Dog3" <do...@invalid.com> wrote in message
> news:Xns96A47CDBCB06...@69.28.186.121...
> > "kilikini" <kili...@NOSPAMtampabay.rr.com> wrote in
> > news:qf6He.28632$iG6....@tornado.tampabay.rr.com:
> >
> > >
> > > "jmcquown" <jmcq...@bellsouth.net> wrote in message
> > > news:Qa6He.22952$Ie1....@bignews1.bellsouth.net...
> > >> kilikini wrote:
> > >> > Okay, I refused to go to the stinkin' meat store with my hubby
> > >> > because.......well, it stinks. As a result, sigh, he brought
> > >> > chicken and pork hearts along with some chicken thighs. I was
> > >> > *very* skeptical on the hearts, but I kept an open mind. He took a
> > >> > baggie out and filled it with cornmeal, pepper, garlic, salt and a
> > >> > little flour. He shook the bag and plopped the hearts out into a
> > >> > searing pan of oil. When they were done and cooled, I tried one.
> > >> >
> > >> > VILE NASTY ICK
> > >> >
> > >> > Apparently my cat agrees because even though she ate one, she
> > >> > licked her butt afterwards. I can only assume to get the taste out
> > >> > of her mouth.
> > >> >
> > >> > I had a shot of whisky to remove the taste.
> > >> >
> > >> > Does anybody else eat this sort of thing and if so, how do you
> > >> > prepare it to make it taste good? Did I just have a bad one? (I
> > >> > refused to try another.)
> > >> >
> > >>
> > >> Chicken hearts?? Not the livers? Never heard of anyone eating
> > >> chicken hearts, not even in this neck of the woods.
> > >>
> > >>
> > >>
> > >
> > > He'll probably post a pic on ABF, Jill. If not, I can send you a pic
> > > of the hearts and the label. Nasty, nasty, nasty.
> > >
> > > kili
> >
> > Okay, this answers my question. TFM is the hubby.
> >
> > Michael
>
> You just figured that out? LOL! We met in Usenet about 2 years ago and
> married in Oct. last year. We're actually really, really, really happy
> except we eat 2 completely different kinds of foods. :~)
Ahhh, happy couples! I met my wife via an E-mail list (African hand
drumming/djembe) over 2 years ago, and today is actually our second
anniversary ',;~}~
We also are VERY happy, but we eat the same kindsa food ',;~}~
W0000000t!
Shaun aRe
Shaun aRe
> > TFM wrote:
> >
> > > I like all hearts. Beef, pork, chicken, rabbit, deer. A
> > > wonderfully rich meat.
> >
> > Ever made chili from heart meat?
>
>
> cheap. Can't even find 'em anymore. :-(
>
> TFM®
Can't find 'em any more? Why, there's one inside of every beef - you just
gotta figure how to get the bugger out ',;~}~
Shaun aRe
Shaun aRe
> > kilikini wrote:
> >
> > > I'm not into chicken hearts, but we're financially impaired at this
> point
> > > and we're cutting corners where we can. Luckily for him, he eats any
> part
> > > of an animal; I however, do not. I prefer fish and veggies. :~)
> >
> > Has he brought home a big bag of testicles yet? :-)
> >
> > Bob
>
>
>
> Every night!
>
> TFM®
LMFAO! Heh, thanks for that ',;~}~
Shaun aRe
--
Sometimes, the true and living thought bubbling rapidly up from the
depths of the mind, surfaces with a severe case of the Bends.
Margaret Suran
Strange, your post came just now, almost a whole day late and I still
have not gotten to see some that I know were posted, such as Andy's
today's "chuckle".
I like your recipe for chicken hearts, but nobody except for me likes
them and I would not bother to cook something like this for just me.
Instead, I will make the ones I usually make, if and when I find
chicken hearts. I have bunch of gizzards in my freezer.
Barbara is on her way back from Vermont and will be here in the
evening. I am preparing dinner, mostly stuff that I bought or will
buy ready made, so that she can relax:
Gin and tonic for Barbara, Johnny Walker Black for Marcel, Johnny
Walker Red for me, to drink while munching on toasted prosciutto sticks.
A salad of cucumbers, radishes, tomatoes and lettuce.
Cold roasted chicken
Potato Salad
Cole Slaw
Red and white wine, if wanted
Assorted rolls
Assorted pastries, millefoglie, lemon tartlet, cannoli, Baba au rhum,
miniature cheese cake.
Hot or iced coffee.
Tomorrow we plan to go to Turquoise for dinner and Wednesday morning,
Barbara will go back to Minneapolis. :o(
Terrel
<kili...@NOSPAMtampabay.rr.com> wrote:
>Does anybody else eat this sort of thing and if so, how do you prepare it to
>make it taste good? Did I just have a bad one? (I refused to try another.)
I grew up eating chicken hearts, livers, and necks. My grandmother
would lightly fry the hearts and livers in butter or chicken fat.
She'd simmer the necks in chicken stock. It took some work to get the
meat from the necks, but it was worth it.
Terrel
--
Spamblocker in address. If you must reply by e-mail,
remove the last three letters of the alphabet and .invalid
Stan Horwitz
"kilikini" <kili...@NOSPAMtampabay.rr.com> wrote:
> "OmManiPadmeOmelet" <Ome...@brokenegz.com> wrote in message
> news:Omelet-DDF5B0....@corp.supernews.com...
> > In article <Fj9He.28706$iG6....@tornado.tampabay.rr.com>,
> > "kilikini" <kili...@NOSPAMtampabay.rr.com> wrote:
> >
> > > "OmManiPadmeOmelet" <Ome...@brokenegz.com> wrote in message
> > > news:Omelet-70BC0B....@corp.supernews.com...
> > > > In article <3l4kjlF...@individual.net>,
> > > > zxcvbob <zxc...@charter.net> wrote:
> > > >
> > > > > kilikini wrote:
>
> > >
> > > Look for it on your local peer to peer file sharing program. :~) We
> use
> > > Ares and Emule.
> > >
> > > kili
> > >
> > >
> >
> > Never had DL'd files...
> > How do I go about it and is it MAC compatible?
> > --
> > Om.
> >
>
> Hmmm, Mac compatible? Doubt it.........not sure. For Ares try
> http://www.aresgalaxy.org/ares/ and for Emule go to
> http://www.emule-project.net/home/perl/general.cgi?l=1
>
> You can check and see if they have Mac versions.
Are you kidding? There is no shortage of peer-to-peer software for Mac
OS X. Check out http://www.limewire.com/english/content/home.shtml for
information about LimeWire 4.9 which is a very popular P2P package for
both Windows and Mac OS X. There's also http://www.bittorrent.com/ which
is also highly regarded.
ra...@vt.edu
> because.......well, it stinks. As a result, sigh, he brought chicken and
> hearts, but I kept an open mind. He took a baggie out and filled it with
> cornmeal, pepper, garlic, salt and a little flour. He shook the bag and
> plopped the hearts out into a searing pan of oil. When they were done and
> cooled, I tried one.
OK, I've had chicken livers done like that, but they pretty
much had to be eaten right away as they did not reheat well.
Chicken hearts I always just saute in some butter. Very nice,
but I can't find just hearts around here. They always come
packaged with gizzards, which I don't like.
In NJ and PA I could get hearts by themselves.
> Does anybody else eat this sort of thing and if so, how do you prepare it to
> make it taste good? Did I just have a bad one? (I refused to try another.)
When I lived north of the Mason-Dixon line I used to get them
as a treat. They are an organ meat and it's probably not good
to over indulge, but I like them. Just can't get 'em. Of course
I like chicken livers too, though I usually just saute them in
butter. Chicken livers and hearts are one of the few organ meats
I like, but can't really take beef or pork liver.
It's just personal taste I guess. If you ever go to Philadelphia
you probably don't want the scrapple. Trust me.
Bill Ranck
Blacksburg, Va.
kilikini
"Shaun aRe" <shau...@zenlunatics.co.uk> wrote in message
news:42ee3876$0$60338$892e...@authen.white.readfreenews.net...
>
> "kilikini" <kili...@NOSPAMtampabay.rr.com> wrote in message
> news:gk8He.28690$iG6....@tornado.tampabay.rr.com...
> >
> > "Dog3" <do...@invalid.com> wrote in message
> > news:Xns96A47CDBCB06...@69.28.186.121...
> > > "kilikini" <kili...@NOSPAMtampabay.rr.com> wrote in
> > > news:qf6He.28632$iG6....@tornado.tampabay.rr.com:
> > >
> > > >
> > > >
pic
> > > > of the hearts and the label. Nasty, nasty, nasty.
> > > >
> > > > kili
> > >
> > > Okay, this answers my question. TFM is the hubby.
> > >
> > > Michael
> >
> > You just figured that out? LOL! We met in Usenet about 2 years ago and
> > married in Oct. last year. We're actually really, really, really happy
> > except we eat 2 completely different kinds of foods. :~)
>
> Ahhh, happy couples! I met my wife via an E-mail list (African hand
> drumming/djembe) over 2 years ago, and today is actually our second
> anniversary ',;~}~
>
> We also are VERY happy, but we eat the same kindsa food ',;~}~
>
>
Congratulations on your anniversary! yay! I love hearing about successful
internet/usenet relationships because everyone thought I was crazy for mine.
Here's to many many happy years to you and your wife! Cheers!
kili
OmManiPadmeOmelet
Stan Horwitz <st...@temple.edu> wrote:
Groovy, thanks! :-)
I'm still learning all this stuff.
Now, can you find me a MAC version of "Apophysis" flame fractal
generator???
Victor Sack
> Now, can you find me a MAC version of "Apophysis" flame fractal
> generator???
MAC? Mycobacterium avium complex? Media Access Control?
ObChickenHearts: Chicken heart stew
about a pound of chicken hearts, cleaned and rinsed
just over a pound of potatoes, peeled and sliced
2 carrots, sliced or cubed
1 onion, minced
parsley
1/2 cup tomato purée
1 tablespoon flour
2 tablespoons oil or butter
2 cups meat or chicken stock
bay leaf
salt and pepper
Roll chicken hearts in flour and brown all over in butter or oil. Put
them in a shallow saucepan, pour in 2 cups stock, add tomato purée,
cover and simmer over low heat. Meanwhile, quickly fry over the
potatoes, onions, carrots, parsley and bay leaf. After chicken hearts
have been cooking for 1/2 hour, add the vegetables, mix carefully,
season to taste, and continue to simmer, covered, for 1/2 hour more.
Victor
kilikini
"Victor Sack" <azaz...@koroviev.de> wrote in message
news:1h0n4o4.1gn9nce1t7tza0N%azaz...@koroviev.de...
Victor, this sounds like a great recipe. I may try this! Thank you.
kili
serene
> Ahhh, happy couples! I met my wife via an E-mail list (African hand
> drumming/djembe) over 2 years ago, and today is actually our second
> anniversary ',;~}~
Sweet. Happy anniversary! I got one of my partners a dumbek for his
birthday last week. I'm hoping to learn to bellydance, and he's hoping
to learn bellydancing music. :-) We met via email (he saw my
LiveJournal and decided to contact me in email. The next day we met,
and we've been together ever since. Two and a half years last Tuesday.
*sighhh*)
serene
Pandora
"serene" <ser...@serenepages.org> ha scritto nel messaggio
news:1h0n7vn.1rf30v6dbmvoN%ser...@serenepages.org...
Serene! This will be the third
husband:)))))))))))))))))))))))))))))))))))))))))
Pandora with only a boyfriend :(((((((((((((((((((((((((((((((((((((((((((
Crash
and Damsel..
its been alot of fun and I wouldent want to be with anybody else..
Crash
serene
> "serene" <ser...@serenepages.org> ha scritto nel messaggio
> news:1h0n7vn.1rf30v6dbmvoN%ser...@serenepages.org...
> > Shaun aRe <shau...@zenlunatics.co.uk> wrote:
> >
> >> Ahhh, happy couples! I met my wife via an E-mail list (African hand
> >> drumming/djembe) over 2 years ago, and today is actually our second
> >> anniversary ',;~}~
> >
> > Sweet. Happy anniversary! I got one of my partners a dumbek for his
> > birthday last week. I'm hoping to learn to bellydance, and he's hoping
> > to learn bellydancing music. :-) We met via email (he saw my
> > LiveJournal and decided to contact me in email. The next day we met,
> > and we've been together ever since. Two and a half years last Tuesday.
> > *sighhh*)
> Serene! This will be the third
> husband:)))))))))))))))))))))))))))))))))))))))))
Nope, same husband. This is James, the one I live with. :-)
> Pandora with only a boyfriend :(((((((((((((((((((((((((((((((((((((((((((
A boyfriend who cooks! You're a lucky woman. :-)
ObFood: Today I ate trashy food all day long. Cooked not one thing (not
for myself, anyway -- made eggs and toast for my spouses). Ate carryout
twice (almost unheard-of around here) and had junk food in the evening.
It was lovely. Wouldn't wanna do it every day, though.
serene
Pandora
> Pandora <miryb...@alice.it> wrote:
>
>> "serene" <ser...@serenepages.org> ha scritto nel messaggio
>> news:1h0n7vn.1rf30v6dbmvoN%ser...@serenepages.org...
>> > Shaun aRe <shau...@zenlunatics.co.uk> wrote:
>> >
>> >> Ahhh, happy couples! I met my wife via an E-mail list (African hand
>> >> drumming/djembe) over 2 years ago, and today is actually our second
>> >> anniversary ',;~}~
>> >
>> > Sweet. Happy anniversary! I got one of my partners a dumbek for his
>> > birthday last week. I'm hoping to learn to bellydance, and he's hoping
>> > to learn bellydancing music. :-) We met via email (he saw my
>> > LiveJournal and decided to contact me in email. The next day we met,
>> > and we've been together ever since. Two and a half years last Tuesday.
>> > *sighhh*)
>
>> Serene! This will be the third
>> husband:)))))))))))))))))))))))))))))))))))))))))
>
> Nope, same husband. This is James, the one I live with. :-)
I met my boyfriend on web too! Sometimes I repent :))))))))))))
>
>> Pandora with only a boyfriend
>> :(((((((((((((((((((((((((((((((((((((((((((
>
> A boyfriend who cooks! You're a lucky woman. :-)
He likes to cook cakes!
>
> ObFood: Today I ate trashy food all day long. Cooked not one thing (not
> for myself, anyway -- made eggs and toast for my spouses). Ate carryout
> twice (almost unheard-of around here) and had junk food in the evening.
> It was lovely. Wouldn't wanna do it every day, though.
What kind of Junk food do yopu eat?
Pandora
Shaun aRe
>
> "Shaun aRe" <shau...@zenlunatics.co.uk> wrote in message
> news:42ee3876$0$60338$892e...@authen.white.readfreenews.net...
> > > You just figured that out? LOL! We met in Usenet about 2 years ago
and
> > > married in Oct. last year. We're actually really, really, really
happy
> > > except we eat 2 completely different kinds of foods. :~)
> >
> > Ahhh, happy couples! I met my wife via an E-mail list (African hand
> > drumming/djembe) over 2 years ago, and today is actually our second
> > anniversary ',;~}~
> >
> > We also are VERY happy, but we eat the same kindsa food ',;~}~
> >
> >
>
> Congratulations on your anniversary! yay!
Thanks! Apart from having to work during the day, we had a lovely time. I
just posted about or evening actually ',;~}~
> I love hearing about successful
> internet/usenet relationships because everyone thought I was crazy for
mine.
> Here's to many many happy years to you and your wife! Cheers!
Thank you again! And, here's to you and TFM having a blast together for a
long, long time to come.
It was strange with Kath and I - she'd never met me, seen my picture or
anything, just chatted via E-mail (many times a day from the outset!). She
was concerned over her total lack of concern, for my genuine-ness - said she
felt perfectly safe thinking about meeting me in person, and even her family
said the same.
',;~}~
Shaun aRe
--
May all your wishes be both wise and fulfilled.
Shaun aRe
> Shaun aRe <shau...@zenlunatics.co.uk> wrote:
>
> > Ahhh, happy couples! I met my wife via an E-mail list (African hand
> > drumming/djembe) over 2 years ago, and today is actually our second
> > anniversary ',;~}~
>
> Sweet. Happy anniversary!
Thank you!
> I got one of my partners a dumbek for his
> birthday last week. I'm hoping to learn to bellydance, and he's hoping
> to learn bellydancing music. :-)
Great stuff - they're from the same kind of roots as djembe really - we have
a couple at home, including a small copper one that is layer plated in 2
metals and finished in black laquer, then engraved at different depths to
give the colourful finish - Kath bought me that on honeymoon.
> We met via email (he saw my
> LiveJournal and decided to contact me in email. The next day we met,
> and we've been together ever since. Two and a half years last Tuesday.
> *sighhh*)
>
> serene
Superb! Congratulations and a late happy anniversary to you both! Ain't love
grand, huh? ',;~}#
Shaun aRe
jmcquown
Hmmmm, I'm not sure I have an anniversary. My LLL (long lost love) and I
met back up again in person for the first time in 24 years in March, 2004.
Joy of joys *and* we love the same food! I have one of his paintings from
when we first met in 1979 and several pastels he did for me in 1981. Also a
large oil painting (with me as I looked around 1981) which he painted in
1985:
http://community.webshots.com/photo/332698141/333243253eoIEEr
or
http://tinyurl.co.uk/mvir
We can't wait to go back to this restaurant called 'The Boat House' in
Davenport, Iowa; we'll be there in September. We ate there a couple of
times last year. Casual dining but fantastic food. He's still raving about
the filet minon; I'm still in awe of the grilled catfish and jumbo shrimp.
Oh, and the clam chowder was delicious! We ate on the deck looking out over
the river with a nice cool breeze wafting on a hot summer evening. Nice!
And the service was outstanding!
I just called The Boat House; they don't have a web site :( but are sending
me a lunch and dinner menu via snail-mail; I'll scan it and post a link to
it. The menu changes seasonally (excellent!) based on what is available but
some items are constant.
Jill
Ophelia
"Crash" <crash...@charter.net> wrote in message
news:1122974809....@o13g2000cwo.googlegroups.com...
> Congrations!!!! On thursday it will be 10 years together with myself
> and Damsel..
> its been alot of fun and I wouldent want to be with anybody else..
Many warm congratulations to you and Carol:))) I hope you have many
more happy years together
love
O
sf
>
> Recently I tasted some cow diaphragm, a cut from Franco
> Cazzamali, one of the most famous butchers in Italy, who uses
> meat from the Piedmont based "la granda", a union between
> Fassona-cow breeders.
> This diaphragm was a dark and tasty meat, served raw after a kind
> of tenderizing done "in punta di coltello" (at the knife's pin,
> just beaten with a not-so-sharp knife), and was marvellous with a
> very minimal topping.
That is absolutely fabulous stuff! We call it "skirt" steak over here
and it's my favorite meat to grill for fajitas.
Bob (this one)
> Shaun aRe <shau...@zenlunatics.co.uk> wrote:
>
>>Ahhh, happy couples! I met my wife via an E-mail list (African hand
>>drumming/djembe) over 2 years ago, and today is actually our second
>>anniversary ',;~}~
>
> LiveJournal and decided to contact me in email. The next day we met,
> and we've been together ever since. Two and a half years last Tuesday.
> *sighhh*)
I met my wife at a get-together of people from a different NG late in
1998. We liked each other, but nothing happened between us for a while
until I emailed her a few funny things. Her response was positive and we
sent a lot of emails for a while. The big tipping point was when I sent
her some chocolate. <LOL> We had a long-distance relationship for a
couple years and married in 2001. Best thing ever.
We spent a lot of time on the phone and emailing. In a funny way, it was
almost a courtship. We got to know a lot about each other before ever
deciding to marry. Both of us had just come out of long-term marriages
and I was very skittish about doing that again, and she was, too. We
spent the years building trust and peering at the brain contents we each
carried. We're very good together. Very good, indeed.
Pastorio
Dee Randall
"Bob (this one)" <B...@nospam.com> wrote in message
news:11evctj...@corp.supernews.com...
How very touching, I was almost crying when I read it to my DH. The last
sentence was the clincher, "Very good, indeed."
Dee Dee
~patches~
> Okay, I refused to go to the stinkin' meat store with my hubby
> because.......well, it stinks. As a result, sigh, he brought chicken and
> pork hearts along with some chicken thighs. I was *very* skeptical on the
> hearts, but I kept an open mind. He took a baggie out and filled it with
> cornmeal, pepper, garlic, salt and a little flour. He shook the bag and
> plopped the hearts out into a searing pan of oil. When they were done and
> cooled, I tried one.
>
> VILE NASTY ICK
>
> Apparently my cat agrees because even though she ate one, she licked her
> butt afterwards. I can only assume to get the taste out of her mouth.
>
> I had a shot of whisky to remove the taste.
>
> Does anybody else eat this sort of thing and if so, how do you prepare it to
> make it taste good? Did I just have a bad one? (I refused to try another.)
>
> kili
>
>
I use the chicken or turkey innards one of two ways. The first being in
the stuffing. For this, I boil the innards then put them through the
food processor. The chopped innards are added to the stuffing, then I
stuff the bird and roast. The second way is meant to add a depth to
gravy. I roast the innards in the roaster along with the bird and
remove when straining the gravy. Our cat used to love the left over
innards. I'll eat the heart with just a little salt too. Other than
that, the only real organ meat we eat is calf's liver. One of our
friends likes breaded deep fried chicken gizzards but I've never tried them.
sf
> Now, can you find me a MAC version of "Apophysis" flame fractal
> generator???
Did you find this site? http://www.fractovia.org/faq2.html
OmManiPadmeOmelet
wrote:
Thanks! :-)
I'll check out those programs when I get off of work in the morning...
Gotta go here shortly.
Cheers!
serene
> It was strange with Kath and I - she'd never met me, seen my picture or
> anything, just chatted via E-mail (many times a day from the outset!). She
> was concerned over her total lack of concern, for my genuine-ness - said she
> felt perfectly safe thinking about meeting me in person, and even her family
> said the same.
There was a man I met on the internet and we talked nearly daily for
about a year. By the time he came to visit, I felt like I really knew
him, and I felt perfectly safe inviting him to stay at my place for ten
days. It went fine.
serene
serene
> "serene" <ser...@serenepages.org> ha scritto nel messaggio
> news:1h0nbyt.mceyxmi6dza7N%ser...@serenepages.org...
> > Pandora <miryb...@alice.it> wrote:
> >
> >> "serene" <ser...@serenepages.org> ha scritto nel messaggio
> >> news:1h0n7vn.1rf30v6dbmvoN%ser...@serenepages.org...
> >> > Shaun aRe <shau...@zenlunatics.co.uk> wrote:
> >> >
> >> >> Ahhh, happy couples! I met my wife via an E-mail list (African hand
> >> >> drumming/djembe) over 2 years ago, and today is actually our second
> >> >> anniversary ',;~}~
> >> >
> >> > Sweet. Happy anniversary! I got one of my partners a dumbek for his
> >> > birthday last week. I'm hoping to learn to bellydance, and he's hoping
> >> > to learn bellydancing music. :-) We met via email (he saw my
> >> > LiveJournal and decided to contact me in email. The next day we met,
> >> > and we've been together ever since. Two and a half years last Tuesday.
> >> > *sighhh*)
> >
> >> Serene! This will be the third
> >> husband:)))))))))))))))))))))))))))))))))))))))))
> >
> > Nope, same husband. This is James, the one I live with. :-)
>
> I met my boyfriend on web too! Sometimes I repent :))))))))))))
I have never repented about James for a single, solitary second. He is
incredible, and perfect for me. And so smart and funny and and and...
:-)
> >> Pandora with only a boyfriend
> >> :(((((((((((((((((((((((((((((((((((((((((((
> >
> > A boyfriend who cooks! You're a lucky woman. :-)
>
> He likes to cook cakes!
Do you like cakes? :-) James is a fun experimental cook. One time, we
didn't have sweet pickle relish for the tuna salad, and he used a minced
tart apple instead. Now that's one of our favorite things.
> > ObFood: Today I ate trashy food all day long. Cooked not one thing (not
> > for myself, anyway -- made eggs and toast for my spouses). Ate carryout
> > twice (almost unheard-of around here) and had junk food in the evening.
> > It was lovely. Wouldn't wanna do it every day, though.
>
> What kind of Junk food do yopu eat?
Yesterday it was Cheetos and Haagen-Dazs ice cream. Do you have Cheetos
in Italy?
serene
Pandora
Oh, noooo! i don't like cakes in my tuna salad :))))
I love only particular cakes, such as Pies, fruit tart and some "cakes at
spoon" such as "Tiramisů" (keep me up, a possible translation) with
"savoiardi biscuits, mascarpone cream and coffe. You make some layers of
biscuits wet with coffee and liqueur; over mascarpone cream and over other
layers of biscuits. Veryyyyyyyy Gooooood!
Do you know this cake?
>
>> > ObFood: Today I ate trashy food all day long. Cooked not one thing
>> > (not
>> > for myself, anyway -- made eggs and toast for my spouses). Ate
>> > carryout
>> > twice (almost unheard-of around here) and had junk food in the evening.
>> > It was lovely. Wouldn't wanna do it every day, though.
>>
>> What kind of Junk food do yopu eat?
>
> Yesterday it was Cheetos and Haagen-Dazs ice cream. Do you have Cheetos
> in Italy?
I didn't find this word in my vocabulary: what are cheetos and haagen-dazs?
Thank you
Pandora
morgul the friendly drelb
cheese. They turn your fingers a lovely shade of orange.
Haagen-Dazs is a brand of ice cream.
http://www.cheetos.com/parents_products.php
http://www.haagen-dazs.com/home.do
serene
> Oh, noooo! i don't like cakes in my tuna salad :))))
> I love only particular cakes, such as Pies, fruit tart and some "cakes at
> spoon" such as "Tiramisů" (keep me up, a possible translation) with
> "savoiardi biscuits, mascarpone cream and coffe. You make some layers of
> biscuits wet with coffee and liqueur; over mascarpone cream and over other
> layers of biscuits. Veryyyyyyyy Gooooood!
> Do you know this cake?
Oh, yes, we have it here, but I don't like it. I'm not a big lover of
cake to begin with, and wet cake is even worse. Also, I dislike
anything with alcohol in it.
> I didn't find this word in my vocabulary: what are cheetos and haagen-dazs?
Cheetos are these:
http://www.istockphoto.com/file_thumbview_approve/264567/2/yeah__i_want_
cheesy_poofs__01.jpg (You may have to cut and paste this long URL.)
They come in this form or more crunchy ones. They're cheesy snacks made
of puffed (and deep-fried, I think) corn. They're yummy and trashy and
salty. Just the thing for certain days. I almost never eat such foods,
but when I do, I enjoy them (in small quantities -- after that, the fat
and salt get to me).
Haagen-Dazs is a brand of ice cream that's very rich -- 18 grams of fat
in a half cup for the coffee flavor, which is what I had last night (and
James is having right now). Here's a picture:
http://www.haagen-dazs.co.uk/images/competition/hd_tub.jpg
(Cross-thread: Hey, you guys, check the flavor of this one!)
serene