08 May 2020 - Plague Journal Day 57

We all are still sheltering in place, but I'm here to keep you sane and entertained.
One could hardly ask for much more than that, now could one?

Day 57. What could that mean, other than Heinz? After all, the number 57 became so closely associated with Heinz that they used it to name a steak sauce.
It's interesting, though, that when that advertising slogan was created (57 varieties of pickles), the Heinz company already have at least 60 varieties. Apparently H.J. Heinz made up the number while riding on an elevated train, simply because he liked that number.
Regardless of its origin and accuracy (or lack thereof), I would suggest today would be a good day to enjoy something with a bit of a Heinz condiment. Perhaps some frites with some mayonnaise? some chips with some malt vinegar? I could go on for 55 more options (or so), but I don't want to waste your time.



Instead, let me point out that today is also No Socks Day. Here in Michigan, we normally would have reasonable weather for this celebration, but today is supposed to be colder than it was this past Christmas, so perhaps we should wait. Of course we realize that every day is No Socks Day in Grosse Pointe.

Keep Calm and Stay Away.
I'll be back tomorrow.

Carnage du Jour - 19 July 2012

Liver and Onions.
Sometimes there's just nothing better than the classics - especially when they get a slight update as in this instance.

We had four nice little slices of calf's liver that really wanted to be cooked.
Heidi had made a nice mixed frites bowl of russet and sweet potato fries, and we had some great left-over broccoli salad, so the flavours were going to work beautifully.

You know how liver can get a bit gummy when you fry it? That's because you're using flour on the outside - even if it's been seasoned, it's still flour, you know.
So, instead I used some seasoned corn meal - just a nice coating of corn meal mixed with Old Bay.
First the bacon was heated up in the pan (lardons, don't you know) and then the onions joined the fun.
When all was cooked, but not crisped, it was removed, the amount of oil adjusted, and the liver went in. After the first side got a nice sear and crust, they were flipped and the bacon and onions dumped on top to let their flavours flow into everything else.

That's all there is (and was) to it. A delicious meal, only slightly updated from the classic.

Enjoy!