tag:blogger.com,1999:blog-2454805966928474735.post4960087138996046536..comments2023-12-01T22:22:54.531+00:00Comments on Foodycat: Liver & onionsAlicia Foodycathttp://www.blogger.com/profile/11931796992646884249noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2454805966928474735.post-54181074837238916112008-05-02T09:34:00.000+01:002008-05-02T09:34:00.000+01:00Fair enough. I started with chicken liver, because...Fair enough. I started with chicken liver, because I liked pate, and discovered that a nicely-cooked chicken liver has a texture very close to pate, and a similar flavour. It took longer to work up the courage to try lamb and calves' liver.Alicia Foodycathttps://www.blogger.com/profile/11931796992646884249noreply@blogger.comtag:blogger.com,1999:blog-2454805966928474735.post-47007700508241860482008-05-01T14:30:00.000+01:002008-05-01T14:30:00.000+01:00You make it sound lovely, but I still don't think ...You make it sound lovely, but I still don't think I could do it/would like it...but maybe one day...HHhttps://www.blogger.com/profile/10003318830241926393noreply@blogger.com