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Old 08-01-2011, 08:56 AM   #11
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I don't know about chicken livers, but beef liver slices, marinated for more than about 15 minutes turns to mush.
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Old 08-01-2011, 09:19 AM   #12
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Quote:
Originally Posted by buckytom View Post
topping it with bacon never hurts.
I think that is the way to go. You need an equally strong flavored meat to help mask the liver aftertaste. The smoke and salt from bacon helps a lot. The last restaurant I worked at sold liver. I added lots of Montreal steak spice to the breadcrumbs. It worked well. We had lots of repeat customers. It helps if you cook the onions together with the liver in the same pan. The onion juices get soaked up by the breadcrumbs for extra flavor.
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Old 08-01-2011, 11:16 AM   #13
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calf's liver, bacon, and onions (with a squirt of ketchup or a1, or hp sauce) is a really great combo.

i love irish bacon with liver. it's not the crispy strips of belly bacon americans are used to. it's more of a hammy slice, probably from the sirloin end.
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Old 08-01-2011, 12:07 PM   #14
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I can't stand the taste of liver but funny thing is I can cook up a beautiful dish of liver and onions that others have gone nuts over. lol
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Old 08-01-2011, 01:38 PM   #15
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Thank you my new friends, I have to say I am new to this forum, or any forum for that matter and I am overwhelmed with your expeditious and expertise advise. Thank you very much!!
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Old 08-01-2011, 01:46 PM   #16
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From on Princess to another - THANKS!
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