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Old 03-11-2016, 04:10 PM   #11
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Originally Posted by BigAL View Post
Good to see you all again! I'll have to try the milk and fry trick with liver. Thank you all for a nice welcome and look forward to "soak" my liver sometime while checking out what you all have been up to. ;)
I sometimes soak my liver in a good pinot noir until I get fried, but beef liver I soak in milk.

Life is much more manageable when thought of as a scavenger hunt as opposed to a surprise party - Jimmy Buffett
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Old 03-11-2016, 06:23 PM   #12
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Location: Rural Ottawa, Ontario
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I like to cook the liver in beer...we always use the pressure cooker for beef or venison heart. We would add pickling seasoning (sort of like corned beef). I am able to get beef heart at a couple of the ethnic markets. I have also ordered it from butchers and grocery stores. If you ask at the meat department, you can usually get them to order it in. Ask the price/lb first, though.

I've got OCD--Obsessive Chicken Disorder!
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