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Permalink Reply by Pat on December 5, 2009 at 7:52pm

Wow! Sounds like you're preparing for a serious feast.

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Permalink Reply by Egg Flik on December 5, 2009 at 11:56pm

OK, here's the report.

Made 4 birds, some cream of broccoli soup, my own ciabatta with EVOO & Balsamic, and steamed green asparagus. Beer, wine, although I abstained cause I was out last night, desserts from Rosedale.

My buddy loved it. Was a hit.

Another night well done.

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Permalink Reply by Egg Flik on December 17, 2009 at 3:47pm

Hi Pat. Did your #2 a handful of days ago, thought I'd let it sit in the fridge. Got into it last night with some crackers. Very interesting. I added some pepper to the recipe, but could use some more. But yes, aging is indeed needed as when previously tasted, seemed pasty and almost medicinal. I'm not a liver fan, but this seems right.

Thanks for the recipe.

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Permalink Reply by Pat on December 18, 2009 at 2:25pm

Welcome! It's very adaptable -- just make sure that whatever you add to it doesn't have a lot of water, or that you cook the water out.

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Permalink Reply by Egg Flik on December 21, 2009 at 7:36am

Cranberry sauce turned out great. Nice flavours. Me Mum used to make it with sugar and water. I was the big cran fan in the house.

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