The Pretty Lady and I performed the historic liver tasting and I think you will be as bored, er, amazed as I was.

Okay, first of all, I need to get some possible future sponsors recognized. The wine shown below was used during the preparation of the test samples. Grumpy Goat (me) found it easy to drink and an enjoyable evening imbibement. Pretty Lady did not have an opportunity to try the wine because Grumpy Goat finished it off. But we strongly recommend buying this for your use. It is a bit pricier since it is a reserve, but that shouldn’t deter you from getting it.

Then during the cooking process, Grumpy Goat enjoyed several small glasses of Jameson Whiskey with a minimal of ice. Pretty Lady drank a can of Shiner Beer from Texas, (the Greatest Country on Earth)  . . . no pics of the Shiner.

And let’s visit one more possible future sponsor:

PURE & Simple© canola oil spray was used to lightly coat the pans before sliding the liver crap into it. This amazing product will enable the dishwasher to remove all traces of the liver. So, get a can of this and add it to your kitchen.

The nasty meat was cooked in the oven at 350° F for about 20 minutes, until it acquired an internal temp of at least 160° F. Below is a list of the 12 different mini-recipes:

1. liver with vegetable bullion cube
2. liver with soy sauce
3. liver with Lea & Perrins Worcestershire Sauce
4. liver with Balsamic vinegar
5. liver with sesame seed oil
6. liver with Texas salt and topped with bacon.
7. liver with Ghost Pepper
8. liver with Franks Hot sauce
9. liver with “soda“. I could not remember what that actually was.
10. liver with horseradish
11. liver with jalapenos
12. liver with BBQ sauce
    
    
    

Before continuing, let’s hear from another possible future sponsor. This an excellent knife sharpener I have added to my arsenal. When you buy a knife off the market, it is sharpened to a 20° angle. The Trizore edge sharpens your knives to a very dangerous 15° angle. This is a must have in any serious kitchen.

https://www.amazon.com/ChefsChoice-EdgeSelect-Professional-Sharpener-Sharpening/dp/B0018RSEMU

If you would like additional info, check here:

A Little Baby and a Sharp Knife – Mature Readers Only

Now back to our exciting experiment.

After cooking, here is the result:

So, the Pretty Lady kept her notes and I kept mine. At no point in time, did I cheat off hers, but I cannot say the same about her. I am not a specialist on tables, so this may not look very pretty.

Results:

Sample         grumpy goat = GG     pretty lady = PL

1. liver with vegetable bullion cube
   GG – score 2 – salty
   PL  – score 4 – salty
2. liver with soy sauce
   GG – score 4 – mild
   PL  – score 7 – good but not perfect
3. liver with Lea & Perrins Worcestershire Sauce
   GG – score 5 – hid flavor
   PL  – score 7 – good but not perfect
4. liver with Balsamic vinegar
   GG – score 4 – hid flavor but had a vinegar taste
   PL  – score 1 – not eatable
5. liver with sesame seed oil
   GG – score 5 – hidden flavor – neutral taste
   PL  – score 4 – it’s okay, but just one time
6. liver with Texas salt and topped with bacon
   GG – score 6 – no liver taste, just bacon
   PL  – score 8 – just needs garlic and onions
7. liver with Ghost Pepper
   GG – score 4 – little vien* spicier    *ineligible
   PL  – score 5 – it’s okay
8. liver with Franks Hot sauce
   GG – score 3 – no flavor except a little Franks
   PL  – score 2 – eatable one time
9. liver with “soda”. I could not remember what that was.
   GG – score 5 – mild flavor, no liver taste
   PL  – score 2 – eatable one time
10. liver with horseradish
    GG – score 3 – completely void of taste
    PL  – score 8 – just needs garlic and onions
11. liver with jalapenos
    GG – score 4 – little taste, just jalapeno
    PL  – score 7 – good, but not perfect
12. liver with BBQ sauce
    GG – score 3 – tasted like BBQ liver
    PL  – score 1 – not eatable

While sitting and dwelling on all this, I got to remembering how the gluten-free bread crap was a flavor thief: see here: https://www.dknolte.com/2024/03/27/gluten-free-bread-again/

So, I am tempted to try a short test with a slice of gluten-free and liver. Perhaps it will steal the taste of the liver. What it becomes would be an interesting experiment, but in order to obtain gluten free bread, it will leave me with a loaf to get rid off.

Until I can find something else to tickle your brain, look forward to the next adventure and kick its butt.

I just want to give everyone a heads up about our newest testing. We are excited as I know all of you will be. If you remember, earlier this year I did some tests to try to make gluten-free bread crap acceptable. Now we are going to test several ways to make liver crap a little less disgusting. I have 12 different miniature recipes to try.

They are all set and in the refrigerator to marinade, dissolve, vaporize or eat the pan away; and tomorrow I will place them in the oven for a period of time determined by suggestions on YouTube, and then both my lovely wife and I will conduct the tasting.

Here is the interesting part. For some strange reason, she likes the disgusting stuff, whereas I do not; so there will be a Dani scale of 1-10 and a Dwaine scale of 1 to 10. I really doubt I will need any number above three, but will say ten so the two scales match.

I am sincerely confident that if I can come up with a recipe that is in the 5-6 range, then I can send in the results and perhaps become famous for finding a way to get kids to eat their liver instead of sending it off to hungry people elsewhere. So watch for further notices.

New addition seen at a car lot in Victoria.

Click the flag to the left.

That’s what my wife calls me.

I would not call myself that, but I am a patriotic guy who loves my country. Even with all the BS taking place now, the country is still worth loving, which includes its flag. The Government, not so.

A few months ago, I noticed the flags on a bank in my town were in bad shape. So I took a picture of them and mailed them (snail mail) to the bank. I was a little rude with them, because they are a bank I detest. They have money oozing out the wazoo to feed their shareholders and not their customers.

The envelope had my name and return address, but no contact information is put on the letter inside, because I really don’t want a reply. But if the recipients do use my address to send a reply, what they say will tell me everything I want to know about them.

So, I am starting a new section showing the flags I have seen, and have sent mail to, and will also add the follow-ups. Just click on the flag to the left. Let me know if any of you have trouble accessing it.

I found one more slice of the bread in my refrigerator that I needed to finish. It had been in the refrigerator for at least three months so I expected to pull it out and see it covered with mold. I did not. I guess it is correct to say, even mold will not consume this crap. A certain individual in my house will not throw out food unless it has mold on it, so I was forced to eat it myself. So, the best way to tolerate the bread, is by toasting it first.

Gluten-free bread does not toast well. What I had was the last slice of the bread that I made in the bread maker, (which I shall never do again). So what you see below is the bread before toasting. The line on the bread is from the paddle of the bread maker.

Now here is the slice after toasting for 4-5 minutes in the toaster.

As you can see, there is little evidence of it being toasted, but being in the toaster for that length of time, does cause it to be very hot. So any butter placed on it is quickly melted. But . . . the butter just sits on top. The bread does not absorb it. See below.

I put plum jelly on it to help add something to the taste.

But as usually with the trait of this bread, it is basically a flavor thief. So, to be able to taste the jelly, I had to glob it on.

I always thought it would be nice to publish a paper in one of the scientific journals of our time, so I will gather all these posts and edit them into one interesting study and submit it to Scientific American or the AAAS (The American Association for the Advancement of Science) which has many journals of all sciences. I will let you know when my work gets published.