O welche Lust

[OperaTenor]

A bright spot in an otherwise dim opera. It was great fun performing that scene. We, as prisoners, were allowed to ad lib a little and take on affectations like being blind, lame, etc. I decided I'd have scabies and scratched myself incessantly the entire scene. At one point the director asked me to tone it down a little - people were starting to itch just watching me, and it was starting to upstage the principles.

At least I didn't "pick" fleas!

:puke:

Thanks for playing it, H.R.H.!

<small>[ 01-26-2005, 04:17 PM: Message edited by: OperaTenor ]</small>

[BigJon]

And I thought this would be a thread about someone who loves his grape juice a little too much. :p

BigJon

[GreatCarouser]

Ah Fidelio! Also known as Beethoven's Worst!

[piqaboo]

Wouldnt that be Beethoven's Wurst, GC?

[lioness]

yes... and i love Brat Wurst!

[Trumpetmaster]

dont forget LiverWurst

ugh.....

[Selma in Sandy Eggo]

Liverwurst. Russian Rye. Onion. Brown mustard.

Yum.

Also good with grape juice. Hop and barley juice is better.

[Trumpetmaster]

Selma,
That sounds delish!

[piqaboo]

Liverwurst and bacon on rye (no caraway)

[mmichaelson]

I don't do liverwurst. Ick.

[lioness]

i used to as a kid. no way i can stomach it now.

i though i was the only one who didn't like caraway seeds with their rye.

[barfle]

Braunschweiger (which is pretty much the same as liverwurst) is the only way I can stomach liver. The texture is different, the taste is different, it's just, well, different (which means "better" when it comes to liver).

[piqaboo]

Chopped liver from the local deli. Texture like butter. Yum!

[Trumpetmaster]

piqaboo,
now your talking. I remember my grandmother making chop liver from scratch. No blender, this strange looking sharp tool that she would pound the liver to mush, then put in all the secret ingredients.

[mmichaelson]

I like wienerschnitzel.

[Trumpetmaster]

There is a great German Restaurant here on Long Island. It is called Pumpernickels.
If anyone is ever out this way, you should check it out!!

[Selma in Sandy Eggo]

Originally posted by TrumpetMaster:
...making chop liver from scratch. No blender, this strange looking sharp ...

I suspect it may have been a thing called a mezzaluna - it's got a curved blade and a handle on the straight back. Very good for chopping things up in a wood bowl.

Nowadays, all but the Amish would be using a food processor. I know how it's done, have made pretty decent chopped chicken liver, but like Piq said there's this deli...

<small>[ 01-27-2005, 04:46 PM: Message edited by: Selma in Sandy Eggo ]</small>

[Trumpetmaster]

Selma,
That must be it because my grandmother did use a wood bowl when making it.

She used to put a little egg and onion in there.
My mom tried to make it but it never came out the same way.

[Selma in Sandy Eggo]

chicken livers fried to just-pink-in-the-middle in chicken fat. Remove to bowl. Fry chopped onion in the same chicken fat until medium golden brown while chopping livers; dump in onion and chicken fat and keep chopping. Add the egg and keep chopping. When chopped fine switch to spoon and add parsley and garlic paste and salt and a ridiculous amount of pepper. Stir and keep adding a little bit more chicken fat until it's smooth and moist.

This is not health food.

[Trumpetmaster]

Must be the garlic paste that does it. Don't remember my mom ever putting that in there.
Hmmmm..... I'm getting hungry.