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Discussion in 'Hobbies' started by N F C, Aug 30, 2014.
If you try shrimp, let me know how it turns out. I wondered too about small pieces of chicken, as long as they were small enough to cook all the way through.
But guess I'm one of the minority that likes liver!
I have tried. I never want to offend anyone by turning my nose up at anyone's efforts, but it is a texture thing.
I am not a texture avoidance person either.
I am compliant to a fault.
I thought clams, no, oysters, no... shrimp.
Sausage? I might just try a bunch of things that fit on a toothpick and see what works
I think I want to try it for a gathering, so I need to practice first.
yeah, that's it. Practice.
It doesn't get any better than food on a stick!
Have you ever gone to Kentucky Fried Chicken and ordered chicken livers? Well, we used to and my drumsticks got cold waiting on DH's livers to get prepared.. Even in GA they were always special order.
IMO it is the idea of liver. I actually could tolerate beef liver when I was young….but too many dissections and slide studies in college finished that for me….
I appreciate the liver, it has a difficult job- filtering out all of the toxins and garbage that we are not supposed to have in our bodies...
It is a sponge of crud- but very tasty wrapped in bacon.
but then our liver has to filter out the liver and it seems just too complicated.
(the bacon gets a free pass)
Ok, now let's discuss chitlins and tripe?
Nope, don't do KFC at all (too many horror stories from a high school friend that worked there). Actually, I don't like fried chicken at all, no matter who cooks it. Now beef liver is ok by me as long as there are plenty of sautéed onions to go with it.
Almost anything is good with bacon on it! Although this whole bacon craze has gotten a bit out of hand...bacon malts anyone? Unh-uh.
Now there's where you lose me!
Ok, I have to share these! They came from another thread I drop in on every day but hey, they ARE about baking:
Lmao! Thanks for sharing! And happy Friday!