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Old 12-03-2004, 06:22 PM   #31
Certified Executive Chef
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
Originally Posted by DampCharcoal
When I was a cook at a local spoon, the nastiest thing I had to cook was liver. Huge frozen slabs of sliced livers tossed on the grill with butter and onions! Scraping the cooked blood off was just gross. They were most popular with the senior citizens and no offense to anyone who likes liver and onions but it is NOT pleasant to cook.
not very pleasant to smell either. The only time I ate liver, and it had to be calves liver, was the 9 months I was pregnant with my daughter. I craved it, had for dinner 4-5 times a week always with mashed potatoes, peas, and grilled onions. My husband and my favorite restaurant (3*** one) put it on the menu just for me, and when others liked it they left it on when my daugher was born. Have not eaten it since and she is 26. However I do love chopped liver at a deli or rumaki.

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