I have been unable to tolerate meat for decades, but I can still eat chicken livers. Go figure. (Fortunately, I like them - if they are not overcooked.)
Bunny, I've eaten creamed salsify, which I understand is similar, and they were very good...but then if you put enough cream and butter on something, it's bound to be.
I'd trust you as I eat liver when the other half isn't around, and have been known to make fruitcake by the 10 lb batch. Salsify looks the same, but apparently is a different plant. I always thought parsnips were just smaller version of horseradish, but they're not that, either. No wonder no other plant wants to be them.
Oh, no, parsnips. Are they always bitter, or was it just the way my mum used to cook them?
ReplyDeleteI have been unable to tolerate meat for decades, but I can still eat chicken livers. Go figure. (Fortunately, I like them - if they are not overcooked.)
ReplyDeleteBunny, I've eaten creamed salsify, which I understand is similar, and they were very good...but then if you put enough cream and butter on something, it's bound to be.
ReplyDeleteI think salsify has a taste very similar to oysters. But then again, why would you trust anybody who likes both liver AND fruit cake?
ReplyDeleteI'd trust you as I eat liver when the other half isn't around, and have been known to make fruitcake by the 10 lb batch. Salsify looks the same, but apparently is a different plant. I always thought parsnips were just smaller version of horseradish, but they're not that, either. No wonder no other plant wants to be them.
ReplyDelete@ Bunnykins: Parsnips can range from bland to spicy/bitter - I suspect it has a lot to do with the soil they're grown in, like turnips.
ReplyDeleteI think I'll try them again. What's the worst that could happen?
ReplyDelete