Brutal cooking! Warning: not for veggies!

**Wilmer X** · 01-09-2009, 06:28 PM

Here´s a pic of my Friday night dinner; a gourmet quicky. It´s veal liver on a bed of crispy salad and roasted walnuts. Normally that goes well with a Chianti, guess you already know why, but we had an Italian Nebbiolo to it. It´s a brutal wine with a fragrance of tar and violets, but fits better in this case cause I killed the calf with a hammer this morning. For such a brutal meal it´s necessary with a brutal pedal: a West-Sibirian AMT Metalizer:

**Phil513** · 01-09-2009, 06:32 PM

Do you have any idea what a wonderful addition to this forum you have become?

AOK AOK AOK AOK

**White Gold** · 01-09-2009, 06:38 PM

That was incredible!

I love it... AOK

**Denverdave** · 01-09-2009, 07:08 PM

The Metalizer needs a creme sauce.... biggrin

**Prages** · 01-09-2009, 07:17 PM

I really don't care for veal or liver, but that does look delicious.

**Wilmer X** · 01-09-2009, 07:29 PM

I do me very best.

Anyhow; there´s a questiion hidden in the first post. Does everyone already knows why a Chianti fits liver better?

**Phil513** · 01-09-2009, 07:32 PM

All i know is that Hannibal Lechter recommends Chianti with liver and fava beans.

**Wilmer X** · 01-09-2009, 07:33 PM

Right answer! You won a Fender Strat with goose liver inlays!

**Phil513** · 01-09-2009, 07:37 PM

biggrin

When i was growing up in Alaska, i remember my dad bagging a moose one year. He had to pack out the meat, and he did save the liver. It was ginourmous. But mom sliced it up and made liver and onions. Even being just a kid, i remember it was great. AOK

To this day i'll order liver and onions once in awhile, when i find a place that offers it.