The prep for the chicken livers before frying. It was potato flour mixed with panko and finely chopped sage leaves, slat, and pepper. The livers were double dipped before frying. Oh, and we "washed" the livers with left over Chinese matou liqueur that we deemed too firewater-ish to drink to cleanse any stinkiness away.
The delcious fried result: livery goodness sprinkled with a bit of lemon juice!
Our beautiful kale before saute.
I soaked the pork chops in a can of apple cider for a bout 20 minutes before cooking.