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1.) DParker - 01/20/2018
OK, great idea. Let's play with some new toys while we're at it.
I finally got around to pulling Bambi's heart and liver out of the freezer and doing something with them. The heart was unrolled, trimmed, vac-packed and tossed into a sous vide bath at 157°F where it will stay until this time tomorrow and I try out one of my Christmas gifts on it.
In the same vein (ha!) I decided to put a twist on the pâté this year, so the liver has been cleaned, cubed and put into the big smoker at 225°F. It'll cook and soak up mesquite fumes for the next 90 minutes. Then it'll be cooled, mixed with the other ingredients and turned into a tasty paste in my other new toy.
Stay tuned.
I finally got around to pulling Bambi's heart and liver out of the freezer and doing something with them. The heart was unrolled, trimmed, vac-packed and tossed into a sous vide bath at 157°F where it will stay until this time tomorrow and I try out one of my Christmas gifts on it.
In the same vein (ha!) I decided to put a twist on the pâté this year, so the liver has been cleaned, cubed and put into the big smoker at 225°F. It'll cook and soak up mesquite fumes for the next 90 minutes. Then it'll be cooled, mixed with the other ingredients and turned into a tasty paste in my other new toy.
Stay tuned.
2.) DParker - 01/20/2018
So here's an odd result. Normally the liver gets sautéed for 6-7 minutes and that's all it takes to fully cook it and turn it a light brown color all the way through. But after 90 minutes in the smoker at 225°F the exterior took on a two different shades of deep red...
Combining it with the other ingredients in the food processor produced the following weirdness:
It's fully cooked, but that color just doesn't work. So I scraped it all into a skillet over medium heat for a few minutes and that seems to have done the trick.
The liver and smoke flavors are VERY strong, but it still has to chill in the fridge over night, so we'll see if that smooths things out just a bit.
Combining it with the other ingredients in the food processor produced the following weirdness:
It's fully cooked, but that color just doesn't work. So I scraped it all into a skillet over medium heat for a few minutes and that seems to have done the trick.
The liver and smoke flavors are VERY strong, but it still has to chill in the fridge over night, so we'll see if that smooths things out just a bit.
3.) Swamp Fox - 01/21/2018
That is weird. The difference between direct heat and indirect heat, for some reason?
What are those gray-black-silverish things on the rack with the liver chunks?
What are those gray-black-silverish things on the rack with the liver chunks?
4.) DParker - 01/21/2018
[QUOTE=Swamp Fox;54325]That is weird. The difference between direct heat and indirect heat, for some reason? [/QUOTE]
At this point I'm thinking that the color in the processor is due to the red color on the outside of the liver chunks caused by the smoke ( I see it often when smoking small pieces of meat, like oxtail.
[QUOTE=Swamp Fox;54325]What are those gray-black-silverish things on the rack with the liver chunks?[/QUOTE]
Those are the thinnest pieces of liver. For some reason unbeknownst to me they turned a much darker color than the others.
At this point I'm thinking that the color in the processor is due to the red color on the outside of the liver chunks caused by the smoke ( I see it often when smoking small pieces of meat, like oxtail.
[QUOTE=Swamp Fox;54325]What are those gray-black-silverish things on the rack with the liver chunks?[/QUOTE]
Those are the thinnest pieces of liver. For some reason unbeknownst to me they turned a much darker color than the others.
5.) Swamp Fox - 01/22/2018
Threads about liver pate can use all the bumps they can get, so here's one ... :-)
Interested in your thoughts on the smoke gun.
Interested in your thoughts on the smoke gun.
6.) bluecat - 01/22/2018
Well I'm interested. So how did you eat your pate? Was it good?
7.) DParker - 01/22/2018
[QUOTE=Swamp Fox;54330]Threads about liver pate can use all the bumps they can get, so here's one ... :-)
Interested in your thoughts on the smoke gun.[/QUOTE]
And I'd love to offer them. Unfortunately I got so wrapped up in making the pâté and correcting the color issue that by the time I got around to pulling the heart out of the sous vide I completely spaced out on the smoke gun and just gave it a quick sear in a saute pan. I didn't even realize it until I switched to the bacon project the next morning.
[QUOTE=bluecat;54331]Well I'm interested. So how did you eat your pate? Was it good?[/QUOTE]
I always smear just a bit on a Ritz cracker. It's not bad, but not as good as the original recipe. Smoke doesn't improve everything, and that appears to have been the case here. Oh well. It was fun anyway.
Interested in your thoughts on the smoke gun.[/QUOTE]
And I'd love to offer them. Unfortunately I got so wrapped up in making the pâté and correcting the color issue that by the time I got around to pulling the heart out of the sous vide I completely spaced out on the smoke gun and just gave it a quick sear in a saute pan. I didn't even realize it until I switched to the bacon project the next morning.
[QUOTE=bluecat;54331]Well I'm interested. So how did you eat your pate? Was it good?[/QUOTE]
I always smear just a bit on a Ritz cracker. It's not bad, but not as good as the original recipe. Smoke doesn't improve everything, and that appears to have been the case here. Oh well. It was fun anyway.
8.) bluecat - 01/23/2018
Does it taste similar to liverwurst?
How was the heart?
How was the heart?
9.) bluecat - 01/23/2018
[QUOTE=DParker;54324]
[/QUOTE]
This may take vaping to a whole new level.
[/QUOTE]This may take vaping to a whole new level.
10.) bluecat - 01/23/2018
Tell me more about your smoke gun. Is it electric? I'm guessing liquid smoke that you buy is water with smoke perculated through it. Do you think you could make your own liquid smoke?
11.) DParker - 01/23/2018
[QUOTE=bluecat;54365]Does it taste similar to liverwurst?[/QUOTE]
There's a basic similarity, which is unavoidable given the pungent flavor of liver that comes through in everything you make from it. But the added ingredients differentiate it enough that you likely wouldn't confuse the two in a blind tasting. It's a very strong flavor, and a bit of an cquiref taste (and better without smoke, as I now realize). But mu son and I like it. I also have a coworker who looks forward to me bringing in samples whenever I make it.
[QUOTE=bluecat;54365]How was the heart?[/QUOTE]
Pretty much the same as if I'd oven roasted it. I think it needed a longer cook and/or higher temperature to benefit from the bath. Next time.
There's a basic similarity, which is unavoidable given the pungent flavor of liver that comes through in everything you make from it. But the added ingredients differentiate it enough that you likely wouldn't confuse the two in a blind tasting. It's a very strong flavor, and a bit of an cquiref taste (and better without smoke, as I now realize). But mu son and I like it. I also have a coworker who looks forward to me bringing in samples whenever I make it.
[QUOTE=bluecat;54365]How was the heart?[/QUOTE]
Pretty much the same as if I'd oven roasted it. I think it needed a longer cook and/or higher temperature to benefit from the bath. Next time.
12.) DParker - 01/23/2018
[QUOTE=bluecat;54368]Tell me more about your smoke gun. Is it electric?[/QUOTE]
Partially. The fan motor is battery-operated, but the wood chips/pellets (it'll use either one) are ignited using a lighter as the fan draws air through the chip container. So really it's a waterless electric bong....man.
[QUOTE=bluecat;54368]I'm guessing liquid smoke that you buy is water with smoke perculated through it. Do you think you could make your own liquid smoke?[/QUOTE]
That's a good question. I'm penciling that in to my gotta-try list.
Partially. The fan motor is battery-operated, but the wood chips/pellets (it'll use either one) are ignited using a lighter as the fan draws air through the chip container. So really it's a waterless electric bong....man.
[QUOTE=bluecat;54368]I'm guessing liquid smoke that you buy is water with smoke perculated through it. Do you think you could make your own liquid smoke?[/QUOTE]
That's a good question. I'm penciling that in to my gotta-try list.
13.) bluecat - 01/23/2018
Officer: "Turn around and put your hands together like your praying. You are not being arrested, you are being detained for my safety till we can get this all sorted out."
DParker: "Yes officer."
Officer: "The reason why I stopped you is that we were doing 20 in a school zone?"
DParker: "Isn't that the speed limit for school zones officer?"
Officer: "It is and I've been on the force for over 20 years and never seen anybody actually obey that law. It makes me a little suspicious."
"You got anything that's gonna stick me, poke me or hurt me?"
DParker: "No officer."
"You got anything in your Frontier you shouldn't have? Knives, guns, handgrenades, drug paraphenalia?"
DParker: "No officer."
Officer: "I thought you said you had no weapons. What's this here?"
DParker: "Oops sorry, It's a 'bug assault weapon'".
Officer: "A bug a who?"
DParker: "It shoots salt."
Officer: "Salt or meth amphetamine?"
DParker: "Salt."
Officer: "Right."
Officer: "Well, well, well, I see you have a bong smoker."
DParker: "No sir, I'm a hunting forum sensation that likes to dabble in sous vidas, smoke machines, weird blenders, electronic, blue tooth enabled temperature measuring devices and such."
Officer: "Do you have any good recipes for whitetail liver?"
DParker: "Working on it officer."
Officer: "Let me get you out of these handcuffs and get you on your way. Watch your speed."
DParker: "Thank you officer. I'll keep it low and slow."
Officer: "What was that?"
DParker: "Oh it's an old sayin".
Officer: "Have a nice day."
DParker: "Yes officer."
Officer: "The reason why I stopped you is that we were doing 20 in a school zone?"
DParker: "Isn't that the speed limit for school zones officer?"
Officer: "It is and I've been on the force for over 20 years and never seen anybody actually obey that law. It makes me a little suspicious."
"You got anything that's gonna stick me, poke me or hurt me?"
DParker: "No officer."
"You got anything in your Frontier you shouldn't have? Knives, guns, handgrenades, drug paraphenalia?"
DParker: "No officer."
Officer: "I thought you said you had no weapons. What's this here?"
DParker: "Oops sorry, It's a 'bug assault weapon'".
Officer: "A bug a who?"
DParker: "It shoots salt."
Officer: "Salt or meth amphetamine?"
DParker: "Salt."
Officer: "Right."
Officer: "Well, well, well, I see you have a bong smoker."
DParker: "No sir, I'm a hunting forum sensation that likes to dabble in sous vidas, smoke machines, weird blenders, electronic, blue tooth enabled temperature measuring devices and such."
Officer: "Do you have any good recipes for whitetail liver?"
DParker: "Working on it officer."
Officer: "Let me get you out of these handcuffs and get you on your way. Watch your speed."
DParker: "Thank you officer. I'll keep it low and slow."
Officer: "What was that?"
DParker: "Oh it's an old sayin".
Officer: "Have a nice day."
14.) Swamp Fox - 01/23/2018
:-)
I don't think I've ever had pate. If I did, it was just a very little. Generally, I don't like liver ...But I do like liverwurst. I've never had any that I thought tasted anything close to what I think of as a liver taste, though.
I have had some liver that was a lot milder than my conception, though. Not sure how that works. Maybe that kind of liver and liverwurst can compare.
I don't think I've ever had pate. If I did, it was just a very little. Generally, I don't like liver ...But I do like liverwurst. I've never had any that I thought tasted anything close to what I think of as a liver taste, though.
I have had some liver that was a lot milder than my conception, though. Not sure how that works. Maybe that kind of liver and liverwurst can compare.
15.) DParker - 01/23/2018
[QUOTE=bluecat;54371]Officer: "Turn around and put your hands together like your praying. You are not being arrested, you are being detained for my safety till we can get this all sorted out."
DParker: "Yes officer."
Officer: "The reason why I stopped you is that we were doing 20 in a school zone?"
DParker: "Isn't that the speed limit for school zones officer?"
Officer: "It is and I've been on the force for over 20 years and never seen anybody actually obey that law. It makes me a little suspicious."
"You got anything that's gonna stick me, poke me or hurt me?"
DParker: "No officer."
"You got anything in your Frontier you shouldn't have? Knives, guns, handgrenades, drug paraphenalia?"
DParker: "No officer."
Officer: "I thought you said you had no weapons. What's this here?"
DParker: "Oops sorry, It's a 'bug assault weapon'".
Officer: "A bug a who?"
DParker: "It shoot salt."
Officer: "Salt or meth amphetamine?"
DParker: "Salt."
Officer: "Right."
Officer: "Well, well, well, I see you have a bong smoker."
DParker: "No sir, I'm a hunting forum sensation that likes to dabble in sous vidas, smoke machines, weird blenders, electronic, blue tooth enabled temperature measuring devices and such."
Officer: "Do you have any good recipes for whitetail liver?"
DParker: "Working on it officer."
Officer: "Let me get you out of these handcuffs and get you on your way. Watch your speed."
DParker: "Thank you officer. I'll keep it low and slow."
Officer: "What was that?"
DParker: "Oh it's an old sayin".
Officer: "Have a nice day."[/QUOTE]
How'd you get your hands on that police report?
DParker: "Yes officer."
Officer: "The reason why I stopped you is that we were doing 20 in a school zone?"
DParker: "Isn't that the speed limit for school zones officer?"
Officer: "It is and I've been on the force for over 20 years and never seen anybody actually obey that law. It makes me a little suspicious."
"You got anything that's gonna stick me, poke me or hurt me?"
DParker: "No officer."
"You got anything in your Frontier you shouldn't have? Knives, guns, handgrenades, drug paraphenalia?"
DParker: "No officer."
Officer: "I thought you said you had no weapons. What's this here?"
DParker: "Oops sorry, It's a 'bug assault weapon'".
Officer: "A bug a who?"
DParker: "It shoot salt."
Officer: "Salt or meth amphetamine?"
DParker: "Salt."
Officer: "Right."
Officer: "Well, well, well, I see you have a bong smoker."
DParker: "No sir, I'm a hunting forum sensation that likes to dabble in sous vidas, smoke machines, weird blenders, electronic, blue tooth enabled temperature measuring devices and such."
Officer: "Do you have any good recipes for whitetail liver?"
DParker: "Working on it officer."
Officer: "Let me get you out of these handcuffs and get you on your way. Watch your speed."
DParker: "Thank you officer. I'll keep it low and slow."
Officer: "What was that?"
DParker: "Oh it's an old sayin".
Officer: "Have a nice day."[/QUOTE]
How'd you get your hands on that police report?
16.) DParker - 01/23/2018
[QUOTE=Swamp Fox;54372]Generally, I don't like liver ...But I do like liverwurst.[/QUOTE]
I brought some in today, along with some crackers to hand out samples. Multiple people have already said that the thing it most reminded them of is liverwurst, so maybe it'd work for you.
I brought some in today, along with some crackers to hand out samples. Multiple people have already said that the thing it most reminded them of is liverwurst, so maybe it'd work for you.
17.) bluecat - 01/23/2018
Is liverwurst a blend or is it all liver?
18.) DParker - 01/23/2018
[QUOTE=bluecat;54375]Is liverwurst a blend or is it all liver?[/QUOTE]
They mostly appear to be blends of various ingredients: [URL="https://en.wikipedia.org/wiki/Liverwurst"]https://en.wikipedia.org/wiki/Liverwurst[/URL]
They mostly appear to be blends of various ingredients: [URL="https://en.wikipedia.org/wiki/Liverwurst"]https://en.wikipedia.org/wiki/Liverwurst[/URL]