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re: Liver and Onions... you either hate it or love it...
Posted on 6/6/22 at 8:50 am to Professor Dawghair
Posted on 6/6/22 at 8:50 am to Professor Dawghair
quote:
love it
this is me
1
Posted on 6/6/22 at 9:24 am to Ed Osteen
quote:
Your bacon and noodles side choices are interesting
Thank you!
Posted on 6/6/22 at 4:50 pm to Y.A. Tittle
quote:
I love the dish, but have not had much success the couple of times I’ve tried to make it. It comes out too tough.
You just cooked it a bit too long. I eat it, but with my cholesterol issues, eating organ meat is not a good option for the menu, and the wife doesn't like it at all, so I don't cook it any more.
When I did, I'd cook it to where it was still a bit red in the middle and it came out great.
Posted on 6/6/22 at 4:55 pm to Professor Dawghair
I love chicken livers. Had beef liver and onions for the first time last month and just thought it was OK.
Posted on 6/6/22 at 5:09 pm to Professor Dawghair
Kidneys I'm on board with, but you can have all my servings of liver. Haven't been a fan since my mom said I had to finish my plate to leave the table when I was 9. It's fine if it's with something else, but plain beef liver by itself is a nope for me.
This post was edited on 6/6/22 at 5:10 pm
Posted on 6/6/22 at 6:06 pm to Professor Dawghair
Biggest problem I've had with liver and onions (Fegato alla Veneziana) is overcooking the liver...which happens in seconds.
Most supermarket liver comes sliced too thin for easy cooking at ~ 1/4 inch. Find a butcher that sells large pieces, then slice it yourself at about 3/4". Slice it when semi frozen.
Most supermarket liver comes sliced too thin for easy cooking at ~ 1/4 inch. Find a butcher that sells large pieces, then slice it yourself at about 3/4". Slice it when semi frozen.
Posted on 6/6/22 at 7:20 pm to marcus3000
I see people saying "beef liver" and I can understand the dislike. I always buy calf liver, not beef liver. The calf liver is much milder and sweeter; the beef liver is more "gamey."
Posted on 6/6/22 at 9:26 pm to Professor Dawghair
I grew up in a family where almost everything was “smothered”. Chicken, steak, pork cops, liver….
Posted on 6/6/22 at 9:31 pm to gumbo2176
quote:
with my cholesterol issues, eating organ meat is not a good option for the menu
Posted on 6/6/22 at 9:39 pm to Mingo Was His NameO
relax mwhn .. if a peep chooses not to partake then so be it.
Posted on 6/6/22 at 10:07 pm to Professor Dawghair
Your plate looks great but Liver is a no for me. Yuck 
Posted on 6/6/22 at 10:11 pm to SpotCheckBilly
quote:
If you marinate it in buttermilk or milk + siriacha, you will get rid of most of the flavors that turn some off.
I’ll have to try the soaking with milk and Crystal Hot Sauce, because liver and onions is about the only thing I just can’t eat. However, my wife loves it. I still remember the day her mother cooked liver and onions for a group of us 25+ years ago before we were even together and it took everything I had to eat it and keep a good face.
Posted on 6/6/22 at 10:13 pm to MorbidTheClown
Discovering the packaged individually wrapped slices of calves liver has meant having access to quick, easy and tasty meals. Cooking the onions takes longer than cooking the calves liver, just a couple of minutes per side. I doubt that I’ll ever cook regular beef liver, which can be tough, and which I only used to eat when dining out.
The same company that does the calves liver also does similarly packaged beef liver, but I’ve never bought it.
How about chicken livers? Do y’all eat those?
The same company that does the calves liver also does similarly packaged beef liver, but I’ve never bought it.
How about chicken livers? Do y’all eat those?
Posted on 6/6/22 at 10:46 pm to Professor Dawghair
I'm in the hate it category.
Mom used to cook liver and onions once a month back in the 70s and 80s because it was "good" for you, a good way to get "your iron."
Love ya mom, but I didn't like it then and don't like it now. I can take liver in small doses as it is part of boudin, but not as an entree/steak. Same with gizzards (served at Piccadilly of all places).
I've been to Europe a few times and eaten alot of strange things, but liver and gizzards are a no-go for me. God bless the rest of you who like that. And eels. Didn't like eels in Belgium that one time. Herring on a cracker in Belgium/Holland is also terrible. But I will eat beef tongue though, no problem.
Mom used to cook liver and onions once a month back in the 70s and 80s because it was "good" for you, a good way to get "your iron."
Love ya mom, but I didn't like it then and don't like it now. I can take liver in small doses as it is part of boudin, but not as an entree/steak. Same with gizzards (served at Piccadilly of all places).
I've been to Europe a few times and eaten alot of strange things, but liver and gizzards are a no-go for me. God bless the rest of you who like that. And eels. Didn't like eels in Belgium that one time. Herring on a cracker in Belgium/Holland is also terrible. But I will eat beef tongue though, no problem.
This post was edited on 6/7/22 at 8:16 am
Posted on 6/6/22 at 10:59 pm to G Vice
Lengua 
Posted on 6/6/22 at 11:45 pm to t00f
quote:
relax mwhn .. if a peep chooses not to partake then so be it.
It’s long been established that dietary cholesterol has no negative impact on your blood cholesterol. Keep following that food pyramid from 60 years ago.
Posted on 6/7/22 at 6:51 am to Darla Hood
quote:
How about chicken livers?
My favorite way for chicken livers is pate’. Jacques Pépin and Shaya both have very good recipes. I use a really good Cognac or Port for the flavoring liquor
Posted on 6/7/22 at 6:53 am to Darla Hood
Chicken livers? Yep. Good stuff. Not that big a fan of gizzards, but I will eat them.
I made beef liver yesterday. Cut it into small pieces and stir-fried it with onions, green peppers, garlic, and a mediterranean spice mix (sumac, tumeric, thyme, red, white, and black pepper, soy sauce, lime juice). Turned out quite good. Will try those spices on chicken and sliced flank steak too.
I made beef liver yesterday. Cut it into small pieces and stir-fried it with onions, green peppers, garlic, and a mediterranean spice mix (sumac, tumeric, thyme, red, white, and black pepper, soy sauce, lime juice). Turned out quite good. Will try those spices on chicken and sliced flank steak too.
Posted on 6/7/22 at 6:59 am to Professor Dawghair
I'd eat the hell out of that.
I eat a lot of wild pork liver. I find it's a bit milder than beef or deer liver but I'll eat em all.
I eat a lot of wild pork liver. I find it's a bit milder than beef or deer liver but I'll eat em all.
Posted on 6/7/22 at 7:57 am to Darla Hood
quote:
How about chicken livers? Do y’all eat those?
livers, hearts and gizzards.
poor people don't throw anything away.
This post was edited on 6/7/22 at 7:58 am
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