Comments on: Hard Day’s Night http://www.saltshaker.net/20100203/hard-days-night Casting a little flavor (and a few aspersions) on the world of food, drink, and life Sat, 11 Feb 2012 22:16:17 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Turkish? Greek? No, Cypriot! http://www.saltshaker.net/20100203/hard-days-night/comment-page-1#comment-202162 Turkish? Greek? No, Cypriot! Mon, 04 Oct 2010 15:32:27 +0000 http://www.saltshaker.net/?p=3544#comment-202162 [...] once they start to cool off), without a deep fryer, wasn’t a good option. I went with the honey tart/pie that I’ve made recently and simply added cinnamon, nutmeg and mace to the honey, and then [...] [...] once they start to cool off), without a deep fryer, wasn’t a good option. I went with the honey tart/pie that I’ve made recently and simply added cinnamon, nutmeg and mace to the honey, and then [...]

]]> By: The New Year, 5771 http://www.saltshaker.net/20100203/hard-days-night/comment-page-1#comment-201575 The New Year, 5771 Fri, 17 Sep 2010 12:05:18 +0000 http://www.saltshaker.net/?p=3544#comment-201575 [...] so had to get the honey in during the dessert. I made a honey tart, which you may remember from our Beatles dinner not all that long [...] [...] so had to get the honey in during the dessert. I made a honey tart, which you may remember from our Beatles dinner not all that long [...]

]]> By: dan http://www.saltshaker.net/20100203/hard-days-night/comment-page-1#comment-193790 dan Thu, 04 Feb 2010 03:42:47 +0000 http://www.saltshaker.net/?p=3544#comment-193790 I'm not quite sure how I come off as a wimp in this, but whatever... I've always felt that someone who feels there is only one way to prepare anything is doing themselves a disservice. I mean, how boring to be that limited? I've had whole, stuffed heart, roasted, and I've even prepared it (and this dish started with whole hearts, it's not like I bought it confited and pre-chopped). But that doesn't mean there aren't other ways to enjoy it - after all, here at home and for several dinners, we have often prepared Peruvian <em>anticuchos</em>, which are chili-marinated slices of heart that are grilled, and <em>chanfaina</em>, which is a stew of heart, liver and lungs. And grew up with occasionally having it barbecued. All amazingly good. Break out of your chains and try something new! I’m not quite sure how I come off as a wimp in this, but whatever…

I’ve always felt that someone who feels there is only one way to prepare anything is doing themselves a disservice. I mean, how boring to be that limited? I’ve had whole, stuffed heart, roasted, and I’ve even prepared it (and this dish started with whole hearts, it’s not like I bought it confited and pre-chopped). But that doesn’t mean there aren’t other ways to enjoy it – after all, here at home and for several dinners, we have often prepared Peruvian anticuchos, which are chili-marinated slices of heart that are grilled, and chanfaina, which is a stew of heart, liver and lungs. And grew up with occasionally having it barbecued. All amazingly good. Break out of your chains and try something new!

]]> By: Wembley http://www.saltshaker.net/20100203/hard-days-night/comment-page-1#comment-193779 Wembley Wed, 03 Feb 2010 21:23:22 +0000 http://www.saltshaker.net/?p=3544#comment-193779 Oh Dan, you wimp! I well remember working on a farm as a student and being faced with a stuffed heart just like the ones we used to dissect on the anatomy table. There is only one way to serve heart - STUFFED and INTACT! Call that heart... (I am a veggie now but the heart - quite tasty - has nothing to do with it) Wembley Oh Dan, you wimp! I well remember working on a farm as a student and being faced with a stuffed heart just like the ones we used to dissect on the anatomy table. There is only one way to serve heart – STUFFED and INTACT! Call that heart… (I am a veggie now but the heart – quite tasty – has nothing to do with it)

Wembley

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