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Started By
Message
re: Liver and Onions
Posted on 8/1/19 at 10:35 am to tewino
Posted on 8/1/19 at 10:35 am to tewino
Not exactly. I usually go by feel but these should work
-- 1lb of liver
-- 1 table spoon of ginger garlic paste
-- 1 teaspoon Chilli powder (adjust it depends on your spice level)
-- pinch of turmeric
-- 1 table spoon of garam masala
-- 1 whole onion sliced into julian
-- 1lb of liver
-- 1 table spoon of ginger garlic paste
-- 1 teaspoon Chilli powder (adjust it depends on your spice level)
-- pinch of turmeric
-- 1 table spoon of garam masala
-- 1 whole onion sliced into julian
This post was edited on 8/1/19 at 10:37 am
0
Posted on 8/1/19 at 11:36 am to Aubie Spr96
Damn...after seeing this thread you guys have made me hungry for Liver and Onions. Excellent recipe on here too...thanks.
Posted on 8/1/19 at 11:43 am to arseinclarse
quote:
Is it still on the menu?
Never knew it was on there either. I always get too annoyed with the stupid arse cursive menu to actually read all of it as well. I give up after apps and default to the smoked soft shell or smoked duck.
This post was edited on 8/1/19 at 11:45 am
Posted on 8/1/19 at 3:27 pm to Aubie Spr96
The trick to great liver is to find fresh CALF liver not cow
Posted on 8/1/19 at 5:44 pm to OldHickory
L&O is one of if not the favorite comfort foods. When I was a kid, Mom made it every week,
Trick is use only calf liver, never frozen, brown dusted liver quick on very hot pan, remove toss in onions and butter sautéed. Add water scraping drippings to make gravy add little flour if necessary for thicker gravy Return liver add cover simmer 30 min. don't burn the gravy! Serve over bed of hot grits. "Damn, now I got to go the store and get me some."
Best I've ever had in restaurant is at the buffet in Evangiline downs. The Palace cafe in Opealusas is also right up there. Never had it at any Nola restaurants and don't think I would want it.
Trick is use only calf liver, never frozen, brown dusted liver quick on very hot pan, remove toss in onions and butter sautéed. Add water scraping drippings to make gravy add little flour if necessary for thicker gravy Return liver add cover simmer 30 min. don't burn the gravy! Serve over bed of hot grits. "Damn, now I got to go the store and get me some."
Best I've ever had in restaurant is at the buffet in Evangiline downs. The Palace cafe in Opealusas is also right up there. Never had it at any Nola restaurants and don't think I would want it.
Posted on 8/2/19 at 7:59 am to Ljcoonass
quote:
Opealusas
where my family is from. i guess that explains why it was a near weekly thing and i grew up loving it.
Posted on 8/2/19 at 10:19 am to MorbidTheClown
I've literally never had liver and onions. I've never even seen liver sold in the local stores.
Where would one find this in Monroe?
Where would one find this in Monroe?
Posted on 8/2/19 at 11:06 am to FalseProphet
Never been to Monroe so, not sure. But if there's an actual meat market/butcher shop?
Posted on 8/2/19 at 11:22 am to FalseProphet
quote:
Where would one find this in Monroe?
Freezer section of Brookshire's usually has some. I expect Massey's Meat Market may carry. I'd expect McCain's in Calhoun keeps a supply.
Posted on 8/2/19 at 5:27 pm to FalseProphet
quote:
I've literally never had liver and onions. I've never even seen liver sold in the local stores. Where would one find this in Monroe?
Make sure the first time you have it is somewhere great. Maybe try a liverwurst sandwich first. Liver is a very unique taste and most don’t like it. I eat hear and gizzards and liverwurst, not a huge fan of lover and onions but I haven’t had it in awhile.
This post was edited on 8/2/19 at 5:28 pm
Posted on 8/2/19 at 6:47 pm to FalseProphet
just make sure you get calf liver and not beef liver
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