/ck/ - Food & Cooking

>>18148630
Chicken liver is god tier, whether fried at the cracker barrel, or pan sauteed for spread, jewish deli style.

>>18126826
>Flammkuchen exists outside of Alsace as well. Even the German speaking part of Belgium serves it.
My local German restaurant in Florida serves flammkuchen two ways.

My favorite item isn't there though, guess no one likes liver.

>>18010834
not sure why you wouldn't go to a restaurant for hot prepared foods.....vs a butcher?
Anyway, enjoy my pic of austrian deliciousness I can't get anywhere in the US, but can be bought premade at butchers in your country and floated into some luscious broth.

>>15890777
>There's a bunch of toxins in the liver, why are you trying to kill yourself?
not a problem in younger animals that have short lives, such as hens and veal liver

Anon, it's fussy work to make a homemade stock and make the dumpling, but I love the Austrian specialty, leberknudelsuppe. It is a dumpling that is about 50% pork liver, in a flavorful simple broth. If you have a good German deli, you might even see the meatballs shrinkwrapped and ready to float in your own soups at home.

>>14731645
I haven't had this in years, OP, and used to love it. I've been buying the little tubes but they always go past expiration by the time the mood strikes me to cut into it :(

Pic is a soup I crave from time to time. Lucky euros can buy it from their freezer sections already made!

>>14684414
Liver dumpling soup is Austrian I believe, and really yummy on a cold night before your dinner.

>>14295371
>I love liver bros, but everytime ive had beef liver
mildest flavored liver is veal or chicken, no one really should eat the rest. Chicken have short lives, as does veal. It's a filter organ, so you want it young and healthy, not from something old or end of life.

>it had a sick sweet taste
it should have a pleasant sweet taste, but will have a mild or a strong aftertaste kind of like blood, you know that iron or metallic something you get in rare meat, or like when you bite your tongue and taste blood.
> like something i shouldnt eat
Could be learned aversion or that awareness of blood, or it's psychological conditioning from what you actually know about people not liking liver

>Is it an acquired taste?
Yes. But stop trying to eat beef liver, and make sure it says "calves" liver, or chicken liver on a menu. There's some restaurants that will serve beef liver vs calves liver, because it's far cheaper. Same recipe, soaked in milk to pull out impurities, pan cooked on low in butter with lots of onions (which become sweet). It must not be burned! Bad cook could burn it and it could ruin and taint a whole dish. It's not fried nor sauteed, when done right, kind of golden brown, and more like it's braised in butter.
Chicken livers can be cornmeal dusted and actually deep fried in a soul food restaurant/southern cooking situation, and usually pretty mild and good texture between the golden crust and the creamy middles. I like chicken liver best in jewish deli style chopped liver spread. It's got a nice amount of added schmaltz, egg, and onion. Creamy on a good cracker. Good french style pate is amazing, a hint of pickle and wine or cognac, mild, but bad pate can taste (smell) like dog food.
Actually pork liver is in recipes, but you don't often see it served outright in restaurants as liver itself, I think. You can find it in leberknodelsuppe, big dumplings of meatballs in soup in say Austria or former Bohemian parts of Europe. It's fine.