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Liver and Onions CBD Lunch
Posted on 2/16/17 at 2:09 pm
Posted on 2/16/17 at 2:09 pm
Dying for this, where should I go
This post was edited on 2/16/17 at 2:10 pm
10
Posted on 2/16/17 at 2:21 pm to nolaks
quote:
Liver
Pass
Posted on 2/16/17 at 2:22 pm to Count Chocula
Mandina's on Thursdays
Posted on 2/16/17 at 2:24 pm to PBeard
quote:
Mandina's
Not CBD
Posted on 2/16/17 at 3:13 pm to nolaks
quote:
Liver
Posted on 2/16/17 at 3:23 pm to nolaks
I'm thinking I saw a liver and onion dish at Cellar Door. May have even been on their happy hour menu that starts at 4pm
Posted on 2/16/17 at 3:40 pm to nolaks
man, i love me some good liver and onions !
Posted on 2/16/17 at 4:10 pm to MorbidTheClown
Liver is one of maybe three things that I will not eat. Gross.
Posted on 2/16/17 at 4:47 pm to nolaks
Not a liver guy so I can't be 100 on this, but my guess would be the P & G might have that.
Posted on 2/16/17 at 5:12 pm to nolaks
I love liver and onions. All kinds of liver for that matter.
It's so very cheap and easy to make at home that I rarely order it out. I also don't like it overcooked. There has to be some pink in it. Calves liver > beef liver, and bacon always accompanies mine.
I could eat a liver sausage sandwich every day.
Rumaki is one of my favorite appetizers to make for a party which is bacon wrapped water chestnut and chicken liver.
Chicken liver crostini appetizer is one of my favorite dishes at Sylvain.
Foie gras is absolutely one of my favorite bites as well.
If a sushi bar has Ankimo (monkfish liver), I'm getting it.
High in vitamins A, B12, huge in iron and riboflavin too. Not good if you're watching your cholesterol though.
It's so very cheap and easy to make at home that I rarely order it out. I also don't like it overcooked. There has to be some pink in it. Calves liver > beef liver, and bacon always accompanies mine.
I could eat a liver sausage sandwich every day.
Rumaki is one of my favorite appetizers to make for a party which is bacon wrapped water chestnut and chicken liver.
Chicken liver crostini appetizer is one of my favorite dishes at Sylvain.
Foie gras is absolutely one of my favorite bites as well.
If a sushi bar has Ankimo (monkfish liver), I'm getting it.
High in vitamins A, B12, huge in iron and riboflavin too. Not good if you're watching your cholesterol though.
Posted on 2/16/17 at 6:06 pm to Degas
I'm with you on everything you said 
Posted on 2/16/17 at 6:14 pm to Degas
Degas is the man!! How do you cook your liver at home? I agree that I could eat it everyday too. Anything other than flour and seasoning? Thanks for your input. 
Posted on 2/16/17 at 6:22 pm to Degas
Don't forget the rabbit livers on toast at Cochon - delicious. The new Meril also has a similar version which is great as well. That Sylvain liver app is top-notch.
Posted on 2/16/17 at 6:49 pm to I am GLORIOUS
quote:I'm calling bullshite on this one. I've inquired about the "rabbit" livers on multiple visits because usually they're chicken livers. Don't get me wrong because I love chicken livers but I have a huge pet peeve about menus saying that you're getting something you're not. (catfish/swai, snow crab/krab, etc) Cochon has also sold temple meat under the guise of cheek meat. Not cool.
Don't forget the rabbit livers on toast at Cochon - delicious
This post was edited on 2/16/17 at 7:14 pm
Posted on 2/16/17 at 6:51 pm to nolaks
Mom used to cook calf liver making some delicious brown sauce and served it over grits.
Wish I would have paid attention.
Fried chicken livers from Sunrise. Don't know if they are still around.
Wish I would have paid attention.
Fried chicken livers from Sunrise. Don't know if they are still around.
Posted on 2/16/17 at 7:00 pm to nolaks
Beef liver tastes like bitter death.
Chicken livers are awesome.
Chicken livers are awesome.
Posted on 2/16/17 at 7:03 pm to Deke
quote:Salt pepper, dusted in flour and pan sauteed. Don't overcook or you'll be eating shoe leather.
How do you cook your liver at home?
Caramelizing onions is one of the most awesome kitchen smells.
Also (and I know I'm going to catch heck about this), I have great results with sous vide at 150 for just over an hour. The calves liver I purchase at Rouses come four per pack, but they're already each individually sealed which is a bonus because I can simply place just one into the water bath. No messing with thawing in the fridge. Take one right from the freezer and add about 20 to the one hour bath for thawing. Obviously it's going to get a quick sear in a pan to finish, but for those dabbling with sous vide, check it out. Yes, you're going to need a pan for either method, but for those in the know, sous vide has its advantages. I borrowed the idea from Thomas Keller (Under Pressure, page 186 for those playing along at home)
This post was edited on 2/16/17 at 7:07 pm
Posted on 2/16/17 at 9:14 pm to Degas
Hmm, interesting. I haven't been to Cochon in about 5 years, but when I went, they were rabbit. Maybe they've changed since then.
Posted on 2/16/17 at 9:15 pm to Nicky Parrish
quote:
Sunrise
Used to work at Pizza Hut in Houma about 20 years ago -- would often walk over to Sunrise for their livers and gizzards
Posted on 2/16/17 at 10:55 pm to nolaks
Not in the CBD and I dont believe it is on the lunch menu, but go to dinner at Clancy's when you want liver and onions.
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