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Old 12-20-2011, 11:52 AM   #11
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I want my liver cooked through, but still just barely. By cooking it on low and slow, I get the best results for me.
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Old 12-20-2011, 12:05 PM   #12
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Originally Posted by taxlady View Post
Now you guys have me wanting liver too. I will have to find a good butcher. Every time I buy liver at the super market (any of the ones where I trust the meat department), I get unevenly sliced liver. I hate that. It's so hard to cook it right when one end of a slice needs a total of 2 minutes and the other end needs 5.
I know what you mean about unevenly sliced liver TL. My daddy owned a meat market when I was a kid. When a butcher would apply for work my dad would have him slice liver to test his talent as a butcher. Dad always said that was the hardest thing to do properly, and he could slice perfect slices with either hand. They sell liver in "tubs" here so you can't even see what you have. Most times it's "chunks" of liver.
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Old 12-20-2011, 12:20 PM   #13
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Originally Posted by Timothy View Post
After the way my Mom abused liver, it took me many years to even try it again.
...
Same here. But, I found out why she abused it. I read a recipe for liver in a Danish cookbook from the 1960s. It said to turn the heat to high and quickly sear the liver on both sides. Then add stock, turn the heat down, and simmer for an hour.

I don't usually bother to put flour on liver and I really like pork liver.
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Old 12-20-2011, 12:33 PM   #14
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This is how we made liver when I lived in Germany: dredge in flour, put in a hot CI skillet to which some fat was added. Plump a handful of raisins in beer. Saute onions and chopped apple in another pan. Drain the raisins, add the onions, raisins and apple to the liver, add 1 bottle of beer. Simmer. The gravy should thicken, but if it doesn't, add some flour mixed with water.
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Old 12-20-2011, 01:48 PM   #15
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"Them Songs" by Mason Williams

"How about them hog liver likers, ain't they funny guys?
Eatin' hog liver soup, eatin hog liver pies.
Eatin' them cooked, eatin them raw
Eatin' them hog livers suits they craw.
Look at them hog liver likers, ain't they a disgrace?
Hog liver juice, all over they face.
Them pig lickin, high falutin', big hunk o' French-fried hog liver likers,
aint they a sight?
Servin' up a hog liver, gonna get liked.
How to be a hog liver liker, Don't try to Psych-it,
Eat yourself a hog liver and see if you like it. "

You just need to hear the group of goofy poems by Mason Williams. I heard four of them back in 1975 and for whatever reason, they imprinted themselves into my memory forever. When I recite them, they get me odd looks, laughter, and convince people that I am really strange (so who doesn't already think that? It's ok. raise your hands.). The titles I know are; Them Sticker Getters; Them Duck Pluckers; Them Hog Liver Likers; and Them Moose Goosers. There are many more, and they're all a hoot. But I thought that this one fit the thread.

Seeeeeeya; Chief Longwind of the North
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Old 12-20-2011, 02:01 PM   #16
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...they get me odd looks
Ya get an odd look from me too!
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Old 12-20-2011, 03:47 PM   #17
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If you cook liver using beefstrogonoff recipe it comes out really good.
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Old 12-20-2011, 04:03 PM   #18
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Originally Posted by Chief Longwind Of The North View Post
"Them Songs" by Mason Williams

"How about them hog liver likers, ain't they funny guys?
Eatin' hog liver soup, eatin hog liver pies.
Eatin' them cooked, eatin them raw
Eatin' them hog livers suits they craw.
Look at them hog liver likers, ain't they a disgrace?
Hog liver juice, all over they face.
Them pig lickin, high falutin', big hunk o' French-fried hog liver likers,
aint they a sight?
Servin' up a hog liver, gonna get liked.
How to be a hog liver liker, Don't try to Psych-it,
Eat yourself a hog liver and see if you like it. "

You just need to hear the group of goofy poems by Mason Williams. I heard four of them back in 1975 and for whatever reason, they imprinted themselves into my memory forever. When I recite them, they get me odd looks, laughter, and convince people that I am really strange (so who doesn't already think that? It's ok. raise your hands.). The titles I know are; Them Sticker Getters; Them Duck Pluckers; Them Hog Liver Likers; and Them Moose Goosers. There are many more, and they're all a hoot. But I thought that this one fit the thread.

Seeeeeeya; Chief Longwind of the North
How about Them Hors D'Oeuvres,
Ain't they sweet?
Little piece a cheese,
Little piece a meat.


Don't forget Them Tummy Gummers and Them Toad Suckers.

Try looking for The Mason Williams Reading Matter on Amazon or some other used book site. He is the favorite of my husband and his best friend, who can quote this endlessly. Never saw the liver one, though, and all three of us like liver (though can't say I've had pork!).
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Old 12-20-2011, 09:00 PM   #19
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I got interested in why people soak liver in milk. Here's a quick link with ppl explaining why they soak liver in milk.

Why do some people soak liver in milk before cooking? - Yahoo! UK & Ireland Answers

They mention everything from milk mellowing the flavor to absorbing the blood, to soaking up toxins.
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Old 12-20-2011, 09:25 PM   #20
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I got interested in why people soak liver in milk. Here's a quick link with ppl explaining why they soak liver in milk.

Why do some people soak liver in milk before cooking? - Yahoo! UK & Ireland Answers

They mention everything from milk mellowing the flavor to absorbing the blood, to soaking up toxins.
There are enzymes in milk that tenderize meat. Any meat. Have you ever seen a recipe that calls for bread soaked in milk, then squeezed before adding to ground meat? Most will say they do it because their mother did it that way. I myself will add about ¼ cup of milk to the ground meat for the burgers going on the grill. Makes them very tender and keeps them juicy. Even if you use the worst of ground meat.
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