Comments on: Blood and Guts Cookery http://www.milescollins.com/wordpress/blood-and-guts-cookery Cooking - Photography & More Sat, 19 Jul 2008 19:15:46 +0000 http://wordpress.org/?v=2.0.7 by: miles http://www.milescollins.com/wordpress/blood-and-guts-cookery#comment-565 Sun, 28 Oct 2007 08:34:23 +0000 http://www.milescollins.com/wordpress/blood-and-guts-cookery#comment-565 Christine, I would be lying if I said I enjoy all offal, I don't. I love the sauce liver makes but not the meat itself. Sweetbreads I love but kidneys I do not. It's just a question of trying them. Miles Christine,
I would be lying if I said I enjoy all offal, I don’t. I love the sauce liver makes but not the meat itself. Sweetbreads I love but kidneys I do not. It’s just a question of trying them.
Miles

]]> by: Christine http://www.milescollins.com/wordpress/blood-and-guts-cookery#comment-564 Sat, 27 Oct 2007 19:38:23 +0000 http://www.milescollins.com/wordpress/blood-and-guts-cookery#comment-564 Miles, I think I am one of those Elsie refers to, I just don't fancy the idea of it. So I am one of your candidates that should use the opportunity to taste it when it presents itself. I shall bear it in mind, especially when travelling to France. Miles,
I think I am one of those Elsie refers to, I just don’t fancy the idea of it. So I am one of your candidates that should use the opportunity to taste it when it presents itself. I shall bear it in mind, especially when travelling to France.

]]> by: miles http://www.milescollins.com/wordpress/blood-and-guts-cookery#comment-563 Sat, 27 Oct 2007 16:12:17 +0000 http://www.milescollins.com/wordpress/blood-and-guts-cookery#comment-563 Cid, I shall post some pate recipes, chicken livers used to be all the rage in salad composees of the eighties. They were always served pink but the food police don't approve anymore. I would quickly pan fry them with chopped shallots, add a splash of madeira/sherry or brandy, a splash of chicken stock and some chopped herbs such as chervil, parsley, thyme or sage. You can finish the sauce with a little double cream and a piece of chilled butter to bring it all together if you wish. Miles Cid,
I shall post some pate recipes, chicken livers used to be all the rage in salad composees of the eighties. They were always served pink but the food police don’t approve anymore. I would quickly pan fry them with chopped shallots, add a splash of madeira/sherry or brandy, a splash of chicken stock and some chopped herbs such as chervil, parsley, thyme or sage. You can finish the sauce with a little double cream and a piece of chilled butter to bring it all together if you wish.
Miles

]]> by: miles http://www.milescollins.com/wordpress/blood-and-guts-cookery#comment-562 Sat, 27 Oct 2007 16:08:22 +0000 http://www.milescollins.com/wordpress/blood-and-guts-cookery#comment-562 Elsie, A good point, we often struggle to sell certain items on what I believe is usually preconceived ideas, many times people have said to me when having tried the tasting menu that such and such was delicious and that they would never normally have chosen it. Miles Elsie,
A good point, we often struggle to sell certain items on what I believe is usually preconceived ideas, many times people have said to me when having tried the tasting menu that such and such was delicious and that they would never normally have chosen it.
Miles

]]> by: Cid http://www.milescollins.com/wordpress/blood-and-guts-cookery#comment-561 Sat, 27 Oct 2007 09:41:37 +0000 http://www.milescollins.com/wordpress/blood-and-guts-cookery#comment-561 Miles, I love chicken livers and wonder if you would advise on the best way to serve them, perhaps even a good pate recipe? <i> hocks and knuckles and shins are braised to make fantastically sticky, succulent ‘daubes’ of beef </i> ..... sounds fabulous. Cid Miles,

I love chicken livers and wonder if you would advise on the best way to serve them, perhaps even a good pate recipe?

hocks and knuckles and shins are braised to make fantastically sticky, succulent ‘daubes’ of beef ….. sounds fabulous.

Cid

]]> by: Elsie Nean http://www.milescollins.com/wordpress/blood-and-guts-cookery#comment-560 Sat, 27 Oct 2007 09:14:55 +0000 http://www.milescollins.com/wordpress/blood-and-guts-cookery#comment-560 Miles, I agree that the cooking of offal has been on the decline for some time and that one sees the older generation eating liver. As you say, it is eaten much more on the continent and, as with most things, is it not a matter of education? I would guess that most people will put up their noses just because of pre-conceived ideas and never having tried these things properly cooked. One sees on the TV from time to time that people are asked to taste something without knowing what it is and like it. On hearing afterwards what it was they looked somewhat perplexed. Miles,
I agree that the cooking of offal has been on the decline for some time and that one sees the older generation eating liver. As you say, it is eaten much more on the continent and, as with most things, is it not a matter of education? I would guess that most people will put up their noses just because of pre-conceived ideas and never having tried these things properly cooked. One sees on the TV from time to time that people are asked to taste something without knowing what it is and like
it. On hearing afterwards what it was they looked somewhat perplexed.

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