Aw, man, I love liver. Haven't had it in a long time - there aren't many restaurants that make it in the area.

That's not gouda.

I guess people just hanker for a hunk of, a slab, a slice, a chunk of.

I wouldn't be surprised.

Cheese often costs a lot more than steak, it generally comes well-wrapped in wax, cloth, paper, etc., and it's popular, portable and delicious. It's sort of the Apple product of food.

People who steal frozen meat or fish often end up as weird news headlines when they suffer brain freeze or whatnot.

Some fruit (apples) are easy to steal, but aside from drugs, alcohol, tobacco and other non-food products, cheese is number one logically, and obviously commercially.

And what well-bred gentleman thief doesn't like a bit of Stilton with his Port? What ill-bred lout can't shift twenty tons of Cheddar, possibly selling it back to the very stores that he or she robs or selling it at a car boot sale or a flea market?

I do like a bit of liver and onions. Oddly enough, it was one dish that university cafeteria did really well--very thin (pounded?), tender and floured with lots of onions.

However, since I take a vitamin D supplement daily, eating liver frequently would be over kill.

I've made steak and kidney pies. Kidney is a nasty thing to cut up. It's slippery and has the toughest ligaments and stuff that I know. The proper way to do it, however, is while the kidney is only partially thawed. No so hard as to be dangerous to cut, not so soft as to be slippery and squishy.

If you need thin slices, this tip works for all kinds of meat and a number of other things.

Chicken livers are very tasty and easier and faster to prepare but the prices of offal (technical term for organ meats) have been rising so they're no longer dirt-cheap as they were before the foodies began to wean themselves away from the popular cuts.

Bathia_Mapes: [championofthesun.files.wordpress.com image 500x333]


*Applause*

The_Sponge: Bathia_Mapes: [championofthesun.files.wordpress.com image 500x333]


*Applause*

:-D

Rann Xerox: What about liver AND fava beans?

With a nice chianti.