500 Favorite Foods

[V]

140: Calves' Liver

I know what you're thinking. LIVER? But trust me, it's awesome. The key is in the preparation. Soak the liver in milk for an hour or so, before you begin cooking. Fry a fuckton of streaky bacon, then sit to the side. Saute your onions and peppers in the fat... then throw in the liver. The flavors combine in a way that cannot be easily described... it must be experienced.

This recipe has been a staple of mine forever. If I can get my kids to eat liver prepared like this... then converting you should be dirt simple. Give it a go... and if you're not completely convinced, you can tell me to fuck right off.

But you won't.

[Shit Dickface]

I like liver. I don't buy the shit from the supermarket, though. I want non-crappy/corned-up liver. In fact, I don't know where the hell I should get liver. Kosher deli?

[BillyG]

Any good deli should have liver. My parents, and most of my family, love the stuff. I would rather be the center of a Jake/Ed Human Centipede than eat liver.

[Matt]

The only way that I've had liver is when it's been prepared for me at a Benihana type place. They grill chicken livers with a ton of onions and stuff and it's CHOW. Other than that, I've never had it (that I recall). My mother stopped making it for the family to eat before I was born, so I missed out on the OH GOD NOT LIVER TONIGHT WHY GOD WHY phase of childhood.

[Lisa]

Gah... I hate liver, I don't care how it's prepared.

[Abraham Smashington]

140: Calves' Liver

I know what you're thinking. LIVER? But trust me, it's awesome. The key is in the preparation. Soak the liver in milk for an hour or so, before you begin cooking. Fry a fuckton of streaky bacon, then sit to the side. Saute your onions and peppers in the fat... then throw in the liver. The flavors combine in a way that cannot be easily described... it must be experienced.

This recipe has been a staple of mine forever. If I can get my kids to eat liver prepared like this... then converting you should be dirt simple. Give it a go... and if you're not completely convinced, you can tell me to fuck right off.

But you won't.

My parents did it like this. Awesome.

[IggytheBorg]

141. Mom's Lasagna Mom hasn't got an Italian bone in her body. But I love her sauce above all others. When she uses it to make a lasagna, it's just magic in a (very, very deep) baking dish. I have never had a lasagna anywhere that comes even close. My wife has a friend whose lasagna she raves about, and my wife shuns mom's. Why? Because her friend's is all light & airy & shit. Mom's by contrast, weighs about 20 lbs. It's fucking substantial. 2 lbs of mozzarella, most of a pot of meat sauce, a lb or so of sweet sausage, and 2 tubs of ricotta. You eat a serving od this shit, you know you been eatin'. I have to struggle (and sometimes, I do not prevail) to have a second helping. Her friend's? I could probably eat the whoe fucking thing at a sitting.

[IggytheBorg]

142. Eggs Over Easy Since I didn't post one yesterday, I'll add this little breakfast standby. Bu themselves, eggs are - let's face it - rather dull. But added to things, or as a vehicle for certain flavoring agents? They add up to a sum greater than the parts would have you believe. How fucking good is it to put one of these, with its yolk still intact, on top of a breakfast sandwich so you can bite in and break that fucker when you eat it, allowing the yolk to dribble messily down the back of the sammich and onto your hands? Or to dip your toast (or even better yet, your English muffin) into a freshly fork-popped yolk? Drizzle hot sauce or salt & pepper on the remainder & your experience has been enhanced tenfold.

[Ingrid]

Eeeek. My yolk must be cooked. Over hard for me, thanks. But otherwise? Yes, please!

[BillyG]

Fried eggs must be done in bacon grease. Had some this morning. DELICIOUS.

[Chris Miller]

143. Poached Eggs on Toast
Thanks for the inspiration, Ig.

My dad taught to make poached eggs this way. I get some water boiling, drop two slices of toast in the toaster, then crack two eggs in the water. When the toast pops up, I take the pot of eggs off of the burner. I butter the toast, then use a slotted spoon to lift the eggs out of the water and strain the water off at the same time, then lay them on the buttered toast. This times the eggs perfectly, so that the yolk is only slightly runny, just runny enough to sticky up my toast a bit. A perfect breakfast.

[V]

Add Marmite™... and yes, it is a perfect breakfast.

[B_Metal]

144. Gravy -

Nuff said

[IggytheBorg]

145. Eggs Benedict Poached, slightly runny/yolky eggs. On top of Canadian bacon, eh? On top of English muffins, and topped with hollandaise sauce. It's like the whole breakfast, but for a piece of fruit, on one plate. The salty, smoky flavor of the bacon, the mellow goodness of the eggs, the tart herbal essence of the sauce, and the crisp, yet doughy & chewy base of the English muffin. . . As close to perfection as breakfast gets, IMO. And don't mess about with different meats or sauces; a grilled rachel < a grilled Ruben. Accept it. Same here. The original > all imitators.

[V]

146: Eggs Sardou

While Eggs Benedict will always hold a special place in my heart, I prefer the boldness of Eggs Sardou. Plate a layer of spinach creamed in a Bechamel sauce, replace the muffin with an artichoke bottom covered with anchovy fillets, then top with the poached egg and Hollandaise.

Sinfully rich, delightfully decadent... makes a wonderful breakfast for 'the morning after'... wink, wink, nudge, nudge.