The Apricot Chutney in the Ball Complete Book of Home Preserving is WONDERFUL!!! I love it, especially served with roast pork or chicken (and if the meat ended up a little dry or overcooked, the chutney REALLY improves it). Tomato jam can be used where ketchup might be used - so on burgers, sandwiches (delicious with turkey sandwiches). It's also delicious on crackers with cream cheese or an herbal dip (my preference). Some like them on a rustic bread with a soft cheese. The pepper jellies are very often warmed up a bit (if too firm) and poured over a brick of cream cheese to serve with crackers and small bread slices at parties. Absolutely yummy. The cream cheese can help with the heat of the pepper jellies if they are a little too hot (many people love them that way). They also can be a lovely glaze for grilled meats like chicken.

Moonie-I think the milk is suppose to tone down the strong liver flavor.I know it is recommended to soak wild game in milk for that reason.I never soak mine but I use only calf liver.For a long time there was a big deal about eating liver.It wasn't recommended because the liver is the organ that filters all the toxins,so supposedly not good for you.That is one reason I always used calf liver plus the taste is milder.I guess I figured a calf's liver had less time to absorb any toxins???LOL Here is a link that might be useful: Calf Liver

A food saver sealer is a real investment in keeping meat fresh and freezer burn free in your freezer for years. I recently discovered a steak in the bottom of my deep freeze that was dated Jan 2007. I defrosted it and it was absolutely fine! I wouldn't tend to keep anything that long again, but I swear by my food saver, it's been one of the most used appliances I have ever bought. I'm not a kitchen "gadget" person at all (chop everything by hand!) but this is worth it, we never throw meats away which have been vaccum sealed with the food saver. TIP: I store it under the counter cabinet in a place easily accessible so that I can grab and use it very quickly and easily. I used to keep it in my pantry closet and it collected dust - I just never thought about it. My neighbor has one of the cheap, hand held vaccum things for zip lock bags and isn't happy at all with it, the vaccum seal breaks too often and then the food dries out badly. I can buy meats on sale, divide them into the portion sizes I wish, wash and dry them and seal them up, I. D. them as to type and how much ("rainbow trout, one meal for 2" for example) and date them with an indelible marker and they are fine for YEARS in the freezer. I also make up lasagnas etc this way and meat loafs etc. It's really a wonderful way to take food out of your freezer and have it as fresh tasting as the day you put it in. I realize I'm sounding awfully enthusiastic, I don't sell this product or have a connection to it other than as a customer but when I find something I really like I like to spread the word.

Whenever possible, the only resting meat gets around here is resting on a fork on its way to my mouth. But in reality, as others have suggested, once finished, plated, plate loaded with the other stuff, it winds up "rested". I too want my meat hot. And I prefer well done, since I have teeth and appreciate using them. And "well done" does not mean it has to be tough. Once the pink is removed, it's well done. I don't like meat to be squishy. That's why I don't like mushrooms. Don't like spongy/squishy schtuff. Too many people try to flash fry things that wind up overcooking it and making it tough. Got a cousin though who will heat a cast iron pan as hot as possible, throw in a steak, immediately flip it, immediately plate it and eat it. Crunchy outside, madcow inside... :) Oh, and with poultry, I'm different, I know, but I don't like it nicely sliced. I prefer to "chunk" it. Pull off nice big chunks of meat. If, for instance on a turkey you pull off the big part of the breast, I might cut that into 2" thick slices. And eating it cold too, I just like to grab a "hunk" of turkey! Been that way all my life. Not sure why, but just one of my many quirks.