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A Strange Delightful Feast (with recipe)

July 2, 2015 in Fowl, Opinion | Tags: butter, cheap, Chicken, cooking, delicious, French, gourmet, gravy, gross, liver, marjoram, onions, recipe | by Wayne | 4 comments

My food pyramid is more like food columns lately

I have been living on rice and pulses for weeks (pulses=lentils, split peas, red beans, pink beans, black beans, pinto beans, chickpeas…you get the idea). These foods deserve their own posts, not just for keeping me alive in this narrow stretch, but because they are also some of the first crops of humankind (and our history with them goes back way longer than that). However, as much as I love my chili and curries, tonight I couldn’t bear to look at the crock of chana masala. Plus I somehow managed to complete my training as a new employee of [Redacted], the regimented and tight-fisted financial firm where I am improbably quartermaster, and I felt like celebrating the fact that I made it through a (mostly) full week of grueling work alive.

Uh…is this a post about the glamor of working on Wall Street?

So I gathered up my nickels and bought one of the cheapest meats available at the supermarket to make a strange poultry feast. Now this is one of my favorite meals, but it is kind of a monster’s dinner–and it is definitely made of meat! My readers who are vegetarians…or even just squeamish may want to skip this cooking post [ED: Why is a recipe post even here?] and come back tomorrow for Fourth of July stuff.

Chicken Livers (photo by the hungry native)

OK, we are making delicious chicken livers with onions in creamy marjoram vermouth sauce! I usually eat it on a bed of yellow rice, but it is really a French meal and it also works well on buttery mashed potatoes, if you want to make those. The key to the meal is fresh undamaged livers without gall bladders…but your only clue in the supermarket is color so this is sort of a Russian roulette meal. Just buy the freshest looking chicken livers and you’ll probably be fine.

Drain the chicken livers (which, rather unpleasantly, come floating in a little plastic cup of chicken blood) and dredge them in a deep plate of plain flour with a pinch of salt mixed in. I threw away one of the livers that looked like it came from a chicken with a serious drinking problem, but all of the livers smelled good (if they smell rancid or bilious, you uh probably need a new batch). Keep the bloody flour—you’ll need it! Grease a large solid frying pan with a bit of olive oil and start frying the livers on medium heat. A lid really helps if you have one!

Thanks Mom and Dad, for the really nice pan.

I then chop up a medium onion and get a handful of wonderful marjoram from the garden. Flip the livers and throw a large pat of butter in the pan. When the butter melts and starts sizzling, put the onions in and flip them around so they don’t burn.

Marjoram

Add the chopped marjoram and some dry thyme and turn the flame down and put the lid on. Now mix the bloody flour with water till it becomes a viscous paste. The livers should be browned and firm and the onions transparent. Pour the flour water into the pan. Cook covered for a few minutes over low heat and then add a liberal splash of dry vermouth. If the gravy looks too thick, just ad some water and turn up the heat. Slosh everything around delicately with a spatula and add some sea salt to taste. Let the meal simmer on low heat till it looks right and then let it rest while you rice finishes (this all goes really fast).

I’ll put up this mystery image so you can imagine the meal

The meal looks like brown glop with horrible livers and dispiriting brown bits floating in it. It smells like butter, onions, trace elements, and cooked viscera. Sadly I forgot to take a picture before I fell on it and devoured it like a savage—so you can’t see how ugly it looks. Yet, when it comes out right, it is one of my best meals (and I’m a very good chef). I always imagine it being cooked by some sad scary old French man who lives alone in a forest, but when you get to know him you realize that he is a visionary genius and his horrifying meal is a gourmet treat.

They say he lives on entrails…and read all of Proust…

This post concerning chicken strayed pretty far from the beaten path, but now you have a gourmet dinner you can make for next to no money! Let me know if anybody makes it! I’m new to food blogging but it seems to be all the rage out there and I thought that this meal fills a peculiar sophisticated/impoverished/delicious niche!

Miscellaneous Turkey Sculptures

November 17, 2014 in Art, turkeys, Uncategorized | Tags: aluminum, America, Art, artwork, butter, carved, folk, lego, metal, Miscellaneous, pretty, rusted, Sculptures, Thanksgiving, Turkey, turkeys, weird | by Wayne | Leave a comment

Turkey Sculpture (Jim Victor, butter)

I really love turkeys! Thanksgiving season is thus a happy time when the magnificent birds are celebrated in numerous forms throughout the American cultural landscape (although, admittedly, our national appreciation has a gastronomic thrust which can be somewhat inimical to individual turkeys). Longtime visitors to this blog will recall turkey-themed posts from Novembers past–such as a long list of turkey mascots, a story concerning escapees from the family farm, a comprehensive overview of turkey breeds, and the shocking explanation of how turkeys are capable of virgin birth (!). This year, we have already featured a discussion of the proud American tradition of turkey-themed characters in professional wrestling. However since I am not a professional wrestler (yet) but rather a visual artist, I thought I would also present a gallery of turkey sculptures made from various miscellaneous materials. The turkeys pictured here mostly come from a folk art tradition, so I could not always find the artist, date, and medium (although if you know such details regarding any of these works, I would love to hear about it), however I think you will agree that the sculptures are quite spectacular and diverse–just like America itself! Look at the turkey at the top made entirely of butter! Hopefully this little gallery will somewhat tide you over until Turkey Day next week, but, if not, don’t worry, Ferrebeekeeper will probably find material for another 2014 turkey post somewhere. Additionally, you can click the turkey category link on the menu to the left to see a whole slew of turkey posts (at least this is true on the PC, who knows about you tablet people?). Gobble gobble! Here is some weird art!