Comments on: Ostrich Liver: Take 2 http://www.roshani.co.uk/livingtoeat/index.php/2007/02/12/ostrich-liver-take-2/ I'll get a better name soon, I promise Thu, 17 May 2012 16:36:25 +0000 http://wordpress.org/?v=2.0.4 by: Lea http://www.roshani.co.uk/livingtoeat/index.php/2007/02/12/ostrich-liver-take-2/#comment-1199 Fri, 16 Feb 2007 01:18:04 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/02/12/ostrich-liver-take-2/#comment-1199 Ostrich liver!! You make me feel so offal deprived! wah! Maybe I'll go fry up some chicken livers for lunch to console myself. Ostrich liver!! You make me feel so offal deprived! wah!

Maybe I’ll go fry up some chicken livers for lunch to console myself.

]]> by: ros http://www.roshani.co.uk/livingtoeat/index.php/2007/02/12/ostrich-liver-take-2/#comment-1067 Tue, 13 Feb 2007 15:20:00 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/02/12/ostrich-liver-take-2/#comment-1067 Seriously, I've tried chicken liver, ostrich liver, lambs liver- even calves liver in cream and marsala and he gets funny about the texture. The weird thing is he actually LIKES the rubber version of liver. Of course,when I'm cooking liver, his opinion largely gets ignored and I'll cook it pink anyway, but in the case of this ostrich liver, I tried to go for a compromise and quite a few bits ended up overcooked. Seriously, I’ve tried chicken liver, ostrich liver, lambs liver- even calves liver in cream and marsala and he gets funny about the texture. The weird thing is he actually LIKES the rubber version of liver.

Of course,when I’m cooking liver, his opinion largely gets ignored and I’ll cook it pink anyway, but in the case of this ostrich liver, I tried to go for a compromise and quite a few bits ended up overcooked.

]]> by: Dale http://www.roshani.co.uk/livingtoeat/index.php/2007/02/12/ostrich-liver-take-2/#comment-1061 Tue, 13 Feb 2007 09:48:14 +0000 http://www.roshani.co.uk/livingtoeat/index.php/2007/02/12/ostrich-liver-take-2/#comment-1061 I actually don't like my meat that rare on the whole, but liver is an exception. It's one of those annoying things that just develops the consistency of rubber if it is overcooked even slightly - it really does just need to be a quick flash in the pan to ensure it retains its delicious light, almost silky texture. Don't give up on Andy - he'll come round...! ;) I actually don’t like my meat that rare on the whole, but liver is an exception. It’s one of those annoying things that just develops the consistency of rubber if it is overcooked even slightly - it really does just need to be a quick flash in the pan to ensure it retains its delicious light, almost silky texture.

Don’t give up on Andy - he’ll come round…! ;)

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