litalex at gmail.com
Wed Nov 30 14:49:55 GMT 2016
> On 30 Nov 2016, at 21:18, Howard Brazee <howard at brazee.net> wrote:
> I grew up with liver cut in very small places and dipped in flour before being cooked with diced onions and bacon. I didn’t know how dry liver could be until I ordered it at a restaurant when I was on my own.
I’ve always eat pig liver boiled as an ingredient of pork congee or one of the items in a hot pot. Taste great when it’s just cooked. Chicken or pigeon liver steamed with the whole chicken or pigeon. Never had cow liver…
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