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Old 12-10-2004, 01:29 AM   #11
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Sorry to be slow on response on this note!

I'm not supposed to eat liver, as its hard on the chloresteral thing...

But back when I could "revel" in this dish...

Lamb's liver ABSOLUTELY!! (yes you might have to ask around for it, but it is well worth it!) "Baby Beef" or Calves liver, as porl liver and steer liver are just too "gamey" outside of sausage...

The "onion" (please slow saute vidalia's!) and "bacon" coments are so "spot on"!!!

Not so sure on the others!

Please check out the "rolling the liver pieces" in onion powder, garlic powder BEFORE adulterating in flour...

LIGHTLY "pan-fry" to only "medium rare" (and no more, please!)...mashed potato makes a great accompaniment...

Funny, my beloved Mom fought with me for literally years, until she "gave up" and served me a pork chop, (and everyone else the overcooked liver!)...

When we got married, 25 years + ago, Margaret cooked liver, more or less as I describe, to my "delight", and its just "Fate" that neither of us should eat the stuff any more...but I can give you any sort of "liver" recipes" with lamb, goose, duck, chicken etc livers that we "spoiled ourselves with", right up until the chloresteral issues hit, and such things went from a "treat" to the "threat"...


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Old 12-10-2004, 05:55 PM   #12
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Lifter: so strange as soon as I post about liver I get told NOT to eat it because of the cholesterol issue. Should I just die happy or just die anyway? I sure don't want to suffer a stroke or anything to be burden on the family but at the same time why did people eat it without any word of cholesterol? My mom would not know what I was talking about but tell me to clean my plate anyway. She made liver all the time. Now I have to look for 'lamb liver' sounds even better. i like to eat things that satisfy. Don't you?

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Old 12-10-2004, 11:12 PM   #13
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It works right up until your wife has a stroke....

If you and yours have no chloresteral issues, I can't think why you shouldn't happily munch your way through a million miles of "liver", and I'd advise that lamb's liver is the VERY BEST!

Make sure you "undercook" it somewhat, as that's the most "deliscious", as "overcooked" its tough and leathery, and a pitiful waste of taste!

And if I was your young age, I'd be eating it too! Its only a "risk group" food after you hit 40 or 50...and get the chloresteral warnings from the Doctor...mind, if you are "pumping iron" and doing heavy "walks", you can probably get away with it...

DRAT! Can remember a superb meal of liver as you describe cooking in Hull Quebec, by a French Chef, about ten years ago that just melted in your mouth...and the nights where I'd do the "Iron Chef" thing in "stir fry" with chicken livers, onions, peppers, in my "wok" of that day...and that was CERTAINLY good!

Enjoy your "youth", and disregard these "aspersions" of middle to old age!

Go for it!

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Old 12-11-2004, 08:25 AM   #14
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Liver and onions is a favorite of my hubbies. I usually have the liver in a bowl of milk with an egg whipped and then dredge it in flour with s/p and pan fry in bacon grease until a light golden brown. I then put it on a sheet pan and put in the oven at 350 for about 20 min to half hr. I then saute onions in bacon grease and serve over the liver. I serve with mashed potatoes or raw fries with onions.Also have made bar b q liver and that is good. Brown liver with the flour and then put in pan and add bar b q sauce. topped with lots of onions. Bake at 350. about 20 min to half hr or until tender. Either way you fix it the liver comes out very tender and tasty.
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Old 12-11-2004, 03:25 PM   #15
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Chicken Livers are my favorite. There is a carryout joint here that makes Deepfried Livers and Gizzards. Yummy?
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Old 12-12-2004, 12:15 AM   #16
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Take sliced 1/4 onions, some soy sauce, pepper, and salt.
liver rolled around in a little corn startch

first "pan cook" the liver in a little canola oil until almost done. set aside

in another pan
first sautee the onions in oil i prefer conola oil until near soft, add in two cloves of crushed garlic
take soy sauce and pour in with onion let it simmer cover the pan
add in the liver and let it simmer and den salt and pepper it
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Old 12-13-2004, 05:26 AM   #17
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Oh, YUM! I love liver, both chicken and calves, and Chocolate pretty much described how Mom did it (except she used margarine rather than bacon).

Mom also made a meal we called "lizards and gizzards". She'd save all the necks, livers, hearts, and gizzards from chickens (which we ate a lot of as it was a bargain when I was young). She'd boil them, and when tender, would strain out the meat, then boil egg noodles in the broth. At the last minute she'd throw in some mixed veggies, toss it all together, and it was one of my favorite meals.

As far as vegans getting protein, it really isn't that hard, but you do have to pay attention a little more than people who eat a bit of everything do. I once did an interview with a woman who came from a 3-generations vegetarian family, and she, her children, and her father were all vegans. No matter what you tell me it is more work to get the nutrition, but even so, it's mostly in the knowledge. I joked with her that I'm a confirmed omnivore, but when she threw vegan buffets, my dishes were always the hit, and never had those little screw ups you can do if you do not understand vegan. No worchestershire sauce (contains anchovy). No honey (a confirmed vegan not only does not eat animals, they don't eat animal products -- milk, honey, etc -- and do not wear leather). So it can be a chore. Calcium can also be a problem, but is easier to solve -- lots of dark green.

To me this turns eating into a chore, I could never do it. Don't think my vegan freinds are healthier than me. But differences are what make life fun.
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Old 12-14-2004, 01:34 PM   #18
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I have got to tell you all this. I went to Whole Foods Market what I consider a pleasure. No better store that i know of. Some well dressed lady was standing at the meat counter asking the man for yearling liver. He said he didn't think they had any. She was insistent that he find out for sure. Lo and behold! he had some. He told her $12 pound. She said fine. He handed her the package and said 'my puppies will love you'. I almost fell over. I do not want to deny the puppies anything they are well worth their weight in gold to me and I know all lovers everywhere. But I don't know about $12 pound. The liver did look good and I wanted to buy some but not in budget at this time of year. It simply shocked me because of the way she insisted he check for her to see if he had any. I thought she had read this thread of something? Nope, for her puppies. Hope she makes it right. Never know do you?
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Old 12-14-2004, 01:37 PM   #19
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OMG. I wouldn't even pay $12 a pound for meat (and certainly not on liver) for humans!!

Those puppies better be worth it, or that lady has more money than brains.
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Old 12-14-2004, 01:42 PM   #20
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mudbug: happy to know you agree with me. I was by myself and couldn't ask anyone if they thought the same thing. I did get a roasting chicken which they claim is Amish (no hormones) or whatever. I just feel people should try to eat things in natural state. Not some kind of 'growing fast' addition. Everything I buy is in question. But the liver really got me.

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