1. In 2018. by way of thanks for being a part of this community, we'll be choosing 16 active members of our community at random to receive a special gift and a gift certificate for one of our affiliate vendors, to represent each of our 16 years.

    Fok and the Styleforum Team

    Dismiss Notice
Dismiss Notice

STYLE. COMMUNITY. GREAT CLOTHING.

Bored of counting likes on social networks? At Styleforum, you’ll find rousing discussions that go beyond strings of emojis.

Click Here to join Styleforum's thousands of style enthusiasts today!

What did you eat last night for dinner?

Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.

  1. jcman311

    jcman311 Distinguished Member

    Messages:
    2,741
    Likes Received:
    1,330
    Joined:
    Feb 11, 2015
    Location:
    Big Whisky
    How was the chicken liver ragu? Sounds interesting. Do the livers hold up during the cooking process or do they just blend into the sauce?
     


  2. b1os

    b1os Distinguished Member

    Messages:
    9,669
    Likes Received:
    1,512
    Joined:
    May 25, 2011
    It was really good. The liver seems to hold up during reasonable cooking times. From what I can tell after having looked at a few recipes, you're not supposed to simmer it for very long. Nowhere near as long as a regular ragù alla Bolognese or so, more like 10-20 minutes. Some leave the liver in larger pieces, some in slices, some in small pieces. I chopped them to relatively small pieces and ended up mashing some in the end.
    Also, in case you've never made it, make some chicken liver paté. Easy and very good.
     


Share This Page

Styleforum is proudly sponsored by