Posted on 04/01/2011 12:10:17 PM PDT by JoeProBono
Ummm, yum yummy...
My perfect recipe:
Sautee onions in butter
Fry bacon until 3/4 done
Drop beef liver into bacon grease
Burn beyond recognition
Throw out
Order pizza
Try it Persian style, on skewer on open flame after marinating in minced onion, olive oil, garlic powder, pinch of turmeric, salt and pepper. After done sprinkle on some Sumac — found at Middle Eastern specialty stores — and rolled w/ parsley onion mix in Middle Eastern naan flatbread! One of my yummiest memories of my youth in Iran!
Worst. Headline. Ever!
Brings back memories of torture. Everyone except my Mother was feeding the dog the “smothered” liver under the table. It tasted like shoe leather that was dragged through mud.
Almost as bad as the time she made us eat frogs legs.
That reminded me of the mountain man John Johnston, aka Liver Eating Johnson, the Crow Killer, except that his reputation did not come from eating buffalo liver. I refrain from providing details.
Ewwww.
All you need are some fava beans and a nice chianti.
Crow Killer Liver Eating Johnson
Looks like my brother,lol.
One of my all time fav dinners. No one else in my family will eat it. Fools! When I have a night alone, it’s what I’ll make for myself, but I also do a few bacon strips. Throw in a baked potato. Heaven!
I know it really makes no sense to cringe at the thought of organ meats.... I mean, if you’ll eat an animal’s muscle, what’s the difference, right?
Still. I cringe at the thought of organ meats. Liver, heart, tongue. *shudder* And don’t come to my house on Thanksgiving expecting giblet gravy!
Well Joe, Here is a recipe you might want to try with liver.Do everything you said to browning the liver, then, remove liver from pan and put on plate. Take the extra flour leftover from the coating step and add to grease in pan. Over medium high heat stir the roux untill it starts to turn a rich dark brown, add a couple of cups of water to roux and continue to stir till you get a nice gravy cooking. Add the liver back into pan and coverwith uncooked onions, bring back to a light boil and reduce heat to simmer. Cover and let simmer for an hour. while simmering cook potatos and whip. Two cans of green beans with bacon grease,bits and a can of diced tomatos. You now have liver and onions with mashed tators and gravy, and best green beans you ever ate . Liver will be so tender you can cut with fork.
Neither my grandparents nor my parents could stand the thought of liver being in our house. On my first day of basic training at Lackland, I was in the chow line, still wearing civvies. I pointed to a tray of some brown meat in a pan and asked the cook what it was. “Steak,” he snarled. I said I’d try it, thanks. When I sat down and dug in, I remembered thinking, “I have never tasted ‘steak’ like this.” Some guy at my table laughed and said, “that’s liver, you idiot.” I came very close to losing the meal. Awful then, and I can’t imagine that liver has improved any over the last 50 years.
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