Bangbang
Executive Chef
Lifter said:Try the "caviar" on a baked potato, with butter, sour cream, etc...
It might turn your head around...
By itself, I've got to agree, its an "acquired taste" for those on a "Champagne budget"...
Back to "liking" chicken livers, fast fried, with onion, soya, green pepper slivers and cooking oil of arguable description, even if its packed with the "nasty" chloresterals that are deadly to me...
Lifter
I love chicken livers with bacon and onions or just deep fried.