Hiding Liver

[nani_ka]

Which, apparently, has been an interest of mothers who cook for decades, if not centuries

Comments

[captain_slinky]

I like to think about your cooking challenges... they're culinary riddles :)

So how do you cover the flavor of liver without using any of the Big Three Flavor-Maskers (Onion, Garlic, Tomato)?

It boggles my mind...

[nani_ka]

In this case I used tomato, although I think a handful (ish) of "eyeTALLIyan" seasoning would have helped a great deal.

"pumpkin pie" spices are pretty strong, when used in sufficient amounts, as is blackstrap molasses. Y'know, the stuff that's black as sin or an angry demon's heart? That stuff. So I think using a mix of spices like in my gingersnap meatballs, then cut the liver with less-aggressive meats should do the trick, AND be "freak approved".

[nani_ka]

http://nani-ka.livejournal.com/542316.html

AND i think you can make this with ground turkey/chicken, seeing as beef is leaving the premises for you.

Thinking about it, if you don't already have your very own meat grinder that lives at your house, you'll probably want one so you can make your own "mechanically separated ground chicken".

Okay, coffee now. Before all my random thoughts fall out of my head.

[lynna12000]

You can make really good meatballs with turkey and or chicken. You flavor it with the same things that you use with beef. The turkey does tend to be a bit drier than beef, but you can compensate for that with mushroom, bread soaked in milk, onions, or a number of other things.