Posted on 02/28/2011 8:41:06 PM PST by Tribune7
You say that you hate liver! You're mean old mother made you eat it when you were a kid and all the while you were gowing up. Well you're all grown up now and it's time for a taste treat.
This recipe will convert you from being a liver hater into a liver lover. Simply follow these three rules. It will change your way of thinking about liver. The trick is to soak it in milk -- for at least two hours but more if possible. Also, turn the liver as little as possible, and above all, don't overcook.
(Excerpt) Read more at billlawrenceonline.com ...
ping
Best served with fava beans and a little Chianti...
I thought everyone knew this.
I always liked it. Try cooking it with bacon and fresh mushrooms too.
I grew up eating calf liver that my mother fried and loved it! A few years ago I ate liver at a cafeteria and I belched and tasted it for 3 days. I can’t stand the thought of liver now. It must have been bull liver or buffalo liver or elephant liver!
No.
Place thin cut liver in beer and milk overnight. Roll in flour and lite fry in bacon grease. Place in roaster with a crap load of sliced onions, bottle of beer and 57 sauce.
Cook 45 minutes. YUMMY!
I wouldn’t eat that cat food (the butcher shops used to give it away for FREE)!
I do soak venison in milk for 20 minutes before cooking though.
I love liver :-).
. . . a real liver lover :-)
Mother & Child Reunion
No I would not give you false hope
On this strange and mournful day
But the mother and child reunion
Is only a motion away, oh, little darling of mine.
I cant for the life of me
Remember a sadder day
I know they say let it be
But it just dont work out that way
And the course of a lifetime runs
Over and over again
No I would not give you false hope
On this strange and mournful day
But the mother and child reunion
Is only a motion away, oh, little darling of mine.
I just cant believe its so,
And though it seems strange to say
I never been laid so low
In such a mysterious way
And the course of a lifetime runs
Over and over again
But I would not give you false hope
On this strange and mournful day
When the mother and child reunion
Is only a motion away,
Oh, oh the mother and child reunion
Is only a motion away
Oh the mother and child reunion
Is only a moment away
Of all things, my mom used to have a recipe that used milk.
She would cook asparagus in milk.
I just about hurl every time I think of watching her eat the stuff, she loved it that way...
There is a huge difference between calf & beef liver.
Mother in law does the milk thing. I don’t. Soak the fresh liver in cold water a while, depending on how hungry you are. Start some onions ( a bunch) in a cast iron skillet with bacon grease or lard ‘til well carmelized. I hit the liver with allspice, cumin, turmeric, salt and pepper, and some hot pepper. Actually I have all this mixed into “Jerk” sauce already. You can put the liver in flour mixed with dry spices as well. You need to have the liver cut into small slivers then fry the sh_t out of it until dark brown, on the bed of onions.
We take the liver mix and put it over rice for what we call “dirty rice”; use celery, bell peppers, etc.
Doesn’t matter if its deer, pork , beef etc. Good for ya!
I’ve had it that way. It SUCKS.
Plus, the liver is an organ that filters poisons from the cow’s bloodstream. And I’m supposed to want to eat THAT???
Y’all can have mine. ;-)
First and last experience with liver was in basic training. Looked like a big piece of round steak. Tasted like (censored). The rule was, you asked for it, you ate it. Thought fer sure I’d get caught stuffing the napkins back in the dispenser after filling it with the big uneaten wad.
Liver is the only food that makes me gag. I honestly believe a earthworm or some bug would be more palatable.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.