Corpse Run 183: The morning after
So earlier this week I was hungry.
Shocker.
I decided to take a stroll down to the grocery store to get something, but what I did not know. Normally, I get something simple, like peanut butter or bread crumbs. This time I came back with beef liver and onions. For anyone who grew up in the 90’s and watched Doug, you know what my motivation was.
A quick Google search for liver recipes led me to what looked like a really sweet liver & onions dish. I read the first sentence and my heart sank.
“First soak the liver in milk for around an hour.”
I didn’t have any milk, and I certainly wasn’t going to head back out to the store. There must be something I can soak the liver in, I figured. In the fridge was apple juice, but that didn’t seem like a great idea. There was tons of liquor around, but while booze is usually great for cooking, I didn’t want to waste any on liver.
What was available, however, was limon Jarritos. For the uninitiated, Jarritos is a Mexican soda brand that is totally amazing to drink.
It is also totally useable as liver marinade.
All soaked and ready to go, my liver hit the frying pan and was sizzling away. Now, I know how to cook meat; cooking steak might be one of my favorite things to do (which is unfortunate since I do it so rarely). I’ll look for things like browning, if the meat is still sweating juice, etc. With liver, I have no idea what to look for.
A flip here and there, and ten minutes later my liver is ready for eating, I guessed. I cut off a piece, munch away and…
oh my…
Suffice it to say that the liver was terrible. I wolfed down some more bites to see if I’d get used to the flavor, but alas, it was not to be.
Now, a couple of factors might have had an impact on my liver experience: I might not like the taste of liver, I might not have cooked it correctly, soaking liver in Mexican soda might not be a good idea.
I’m not a chef, so I don’t really know the answer. If some day I’m at a swanky high-class restaurant that serves liver, I’m totally going to order it. That way I’ll know if I just cooked it wrong.
Quick last note. When I was leaving the grocery store, I heard this wonderful gem from the cashiers as they were talking to each other.
“Oh you’re so sweet! You’re like diabetes!”
Fantastic.
Catch a rodent during the episode?
It was the one where Doug thinks he’s going to have to eat liver and onions with Patty, and he tries numerous ways to get himself to like it before the day of the dinner! Hilarity ensues!
I was meaning that brown thing with what looks like a tail sticking to the wall in the comic. But now that I’m not viewing this in the middle of the night, I’m now thinking that might just be the liver you mentioned.
That is not a piece of liver or a tail he just totally missed the toilet
lol Liver.
Don’t bother soaking the liver at all. Just cut it up and fry it, possibly dusting with flour first. If you want to, after it’s been browning for a while, add stock and let it simmer for a while.
My Grandfather, the great hunter of deer and elk, used to claim that the only good way to eat liver was from an animal you had just shot, cut out the liver, and thrown it on a campfire with some wild onions and a bit of butter. Mind you, he’d say that as he served us liver that he totally got from the store.
I’m convinced you just like drawing poo.
I think I’ll try out Frankie’s liver recipe sometime, possibly with fresh elk liver like Mike’s grandpa suggested. Then again, chances are I’d turn out to be the worst hunter in the universe and shoot my foot or something.
Very tough to make liver well. Only had good liver once at a Turkish restaurant in the city. Good luck!
Okay, I get the guy waking up in the shower with all the hair, blood, and crap everywhere. But I don’t get the reference in the final panel, could someone explain it please?
See? I’m not the only one who hadn’t heard of that PSA campaign against meth: http://www.youtube.com/watch?v=v-Vw2yt-Vn8.
Ah, okay. Now I get it, thanks.
Alex, go to any spanish restaurant. They’ll have some form of liver and onions… if you don’t like it from them, you’ll likely not like liver in general. It is a bit of an aquired taste. Personally I can only have maybe a piece the size of an average hamburger, before it’s too much for me.
Liver is a hit and miss meat. Sometimes it’s good, and sometimes it’s terrible, even if you cook it exactly the same way both times.