Hi paddy just popped on your channel cos Pete Thomas recommend you. Enjoyed a couple of your videos so I’m staying around. I do have a a question for you, is your Vegemite the same as our marmite? ❤
Wrong! Pork liver not chicken. Grandma used to boil down a pork shoulder and pork liver for the stock and grind the liver only. She'd add some red pepper flakes, salt n pepper then stock with enough white corn meal to make the wooden spoon stand up on its own. Pan it, cool overnight in the fridge. Slice and fry to a crusty deliciousness. Pure death but worth dying for!
Hey Mate! As a North Carolinian thanks for taking the time to make this recipe. I am doing research on making my own keto/low-carb livermush and this helps. Great video and loved the music selection.
I'm sure that tastes good, but it's not a very authentic livermush, more of a cross between livermush and pork sausage. You would want to use pork liver (which is also relatively mild, like chicken livers) and very little if any meat. Boil the liver and little bit of fatty meat in a little water until done. Grind it up, and stir it into some cornmeal with some of the cooking water. Season with salt and (if you want) some red pepper and onion powder, and that's about it. The final result should be a medium gray color; if it's brown or tan you have too much meat and/or corn meal.
Not to complain or something but the kinda curry sauce you get in a British or British/Chinese chippy has a very different and much more complex recipe (there are many examples here on YT). Still, if it tickles ya pickle then great. :-)
wow, this recipe is tempting. 👍👍😀😀 This dish reminds me of Iranian minced meat! In Iran, they often serve it with flatbread (nan) where you can wrap the grilled kebab pieces inside.
Hi Patrick🙋♀🙋♀I hope you are fine. It is good to learn new recipes , specially if it is Scottish. The name of food does not reveal anything about ingredients or food but your finished dish looks really good and I will give a try . Like 64
The Shelby Chilli Kit is really just a basis. A starting point. It's very good, but you need to customize it. Toss in a can of Pinto Beans, red or black beans. Or a pre-made cup of white rice. Or a cup of cooked elbow macaroni. Throw in some finely chopped Jalapeno Peppers, too. Chopped onion and/or green peppers is good. Add a big splash of hot sauce. More of every spice; Cheyenne pepper, black pepper, chilli powder, garlic powder, onion powder, and sea salt. Melt in a few slices of orange cheese, (Cheddar, Colby, Jack, or American), and add some sour cream on top, when serving. Now that's a good, stick-to-yer-ribs kind of meal!
As someone who grew up eating these, I'm so excited that you get to try them! I am also from the Hoosier state! I will personally say that making them on the stove top is a million times better than in the microwave. Better consistency. and I love them when they're lumpy, which I know most people would probably disagree with. Cream and sugar definitely help. I'm not a big sugar person either. Of course when we were kids, we loaded them up with sugar. I live in the south now and nobody has ever heard of them. I realize it's very region specific because when we lived in California, you couldn't find them either. as a sidenote, my husband who is also from Indiana did not have it when he was growing up and does not care for it.
