| What is wrong with you people..There's not one thread on Liver and onions
Posted: 9/22/2007 9:28:13 AM | Oh the abuse........
So much abused liver here.
I have a kidlet that like myself LOVES liver and onions.
As a kidlet myself I always got it fresh from the slaughter house........... Fresh calves liver.
Now I must surfice with the crap from the store.
Flour
salt
pepper
paprika.
mix dry, and lightly coat the liver.
Be sure to place into a hot pan........ and cook.
serve with onions.........
When I make it........my son screams more mommy more! | |
|
| |
| What is wrong with you people..There's not one thread on Liver and onions
Posted: 9/22/2007 9:36:27 AM | Try this. Is simpler and tastier. Slice the onions and cut them in half (be generous..). Put the onions to fry in vegetable oil of Your choice, pre-heated medium high. After the onions are soft and translucid, add the pre cut sliced liver. You can actually use cow liver if You want. Let it cook UNCOVERED until all signs of blood dissapear. And VOILA!! Tastes better than steak and onions!! If You have the money, add some chopped TRUFFLES to it until the very last stage of the cooking. You can accompany it with rice or refried beans or both. DON'T FORGET THE SALSA,.. AS IN SAUCE!! But that is a different story. If You want the recipe of the sauce let me know. Is very easy to make .  | |
|
| What is wrong with you people..There's not one thread on Liver and onions
Posted: 9/22/2007 9:41:44 AM | well, calves' liver is undoubtedly better than beef liver. that, i won't go near. and, i don't want it near me...something about the smell. 
true story. at the diner. one of my companions is considering the (beef) liver and onions...or maybe the chicken in the basket. i support the chicken choice as being much healthier (well, relatively speaking). but, the truth is, i didn't want to have to smell it...it would've ruined my meal. sadly, the chicken was a bit greasy, and didn't agree with her. i felt a little bad...but, not that bad... | |
|
| What is wrong with you people..There's not one thread on Liver and onions
Posted: 9/22/2007 9:48:45 AM | smokemifyougottem
MMMMMmmmmm Residual Toxinsssssss
LOL!!! Yes, residual toxins, if any remain, from the stuff we, and cattle, normally eat, that is filtered by the liver. Milk tends to draw them out... or so I've been told.
Wolfie65
Only Americans think that eating liver is 'gross'.
Actually, many people from different countries also find liver unpalatable, and many enjoy it, some more than others. | |
|
| What is wrong with you people..There's not one thread on Liver and onions
Posted: 9/22/2007 10:00:47 AM |
true story. at the diner. one of my companions is considering the (beef) liver and onions...or maybe the chicken in the basket. i support the chicken choice as being much healthier (well, relatively speaking). but, the truth is, i didn't want to have to smell it...it would've ruined my meal. sadly, the chicken was a bit greasy, and didn't agree with her. i felt a little bad...but, not that bad... What would your feeling have been on chicken liver? And goose liver... I never met a goose liver pate I didn't like! | |
|
| |
| What is wrong with you people..There's not one thread on Liver and onions
Posted: 9/22/2007 10:52:42 AM | rae - chicken liver is good!! i have that with onions, every now and again.
as for pate - i'm a big fan!  i'd almost say i could eat it at every meal. but, the truth is, it's awfully rich. and, it's never served with onions.
in fact, i hear nyc may've banned its sale in restaurants..have to check. but, if not, there's always the $50 burger at cafe boulud...it's stuffed with a grand hunk of pate. mmmm. | |
|
| What is wrong with you people..There's not one thread on Liver and onions
Posted: 9/22/2007 2:11:13 PM | I'm from Jamaica, liver was a staple in our diet...both cow and chicken liver. It tasted really good with some cooked or fried dumplings, green cooked bananas, yam (not sweet potatoes that some call yam, but YAM) or rice even.
Jamaicans cook liver two ways that I know of, one is to season it up and then dust with flour, fry and then cook it down with the seasonings or to just plain throw it in the pot with the seasonings and let er steam away.
Since coming to Canada I noticed the whole liver with onion trend....doesn't make sense to me since onion is a big part of the seasoning process but I cant say I have ever been brave enough to try the Canadian version.
But I love liver and proud to say it....
Plus for people with low iron...WOW talk about packing the iron punch much | |
|
| |
| What is wrong with you people..There's not one thread on Liver and onions
Posted: 9/22/2007 4:07:17 PM |
in fact, i hear nyc may've banned its sale in restaurants..have to check. but, if not, there's always the $50 burger at cafe boulud...it's stuffed with a grand hunk of pate. mmmm.
Wolfgang Puck does not do any Goose Pate, because the French stik a tube up their butt to increase the size of the liver. And if a Burger costs 50 bucks...it better have a big hunk of something other than Pate, maybe some sort of anti stupid drug for anyone that would pay that.
MMMMM...Babies... | |
|
| |
| |
| What is wrong with you people..There's not one thread on Liver and onions
Posted: 9/22/2007 5:33:56 PM | | Maybe calfs are like people and could live with half a liver, plays. Then, we could surgically remove half from each calf for sale, and the calfs get to grow up and become rump roast or T-bones. Sounds pretty humane to me. Of course, the veal supply might suffer. That'd be a bummer. | |
|
| What is wrong with you people..There's not one thread on Liver and onions
Posted: 9/22/2007 5:39:08 PM |
Liver and Bacon with Onions or Onion Gravy.........Yum Yum !!!
Same old same old!!
One mistake many people make is to cook it too long
So true!
OP, you can even do some bacon...mmmmm bacon...with my recipe. no holds barred!
yes , it is totally worth trying. about three minutes frying each side and it's done.
yummy, I want some now dammit! | |
|
| What is wrong with you people..There's not one thread on Liver and onions
Posted: 9/22/2007 5:51:26 PM | Hello! I like liver and onions from time to time.
This is a very simple recipe.
Just fry it in a pan, with onions, and of course some vegetable oil, for ONLY a few minutes on each side, maybe 3-4 minutes. If you OVER COOK liver it will be really tough. So, the key is NOT to over cook.
It is delicious with mashed potato and green peas. Pan fried is the best way to enjoy liver.
I have never heard of anyone baking it. However, I suppose it would be ok.
I am hungry now, talking about it.
Enjoy! | |
|
| |
| What is wrong with you people..There's not one thread on Liver and onions
Posted: 9/22/2007 6:07:34 PM | Yes, use an iron skillet heated sun temperature to fry the flour dipped liver and onions and do the mashed potatoes.
Then make the gravy...I do not know how to make good gravy but I can fantasize.
Then place heaping piles of mashed potatoes on a plate smothered with gravy and onions and some M&M sized pieces of liver, and hide the liver in the mashed potatoes and eat it. | |
|
| |
| |
| |
*Echo*
|
Joined: 2/19/2006
Msg: 47 | |
| What is wrong with you people..There's not one thread on Liver and onions
Posted: 9/22/2007 8:56:47 PM | yeah, i'm thinking once they've got the liver from the baby calf, his chance of survival ain't so good mimi...do you eat eggs? 
Soak liver (calf) in milk , fry onions until they are clear, bread liver in flour (or not) add black or white pepper and fry for just a few minutes on both sides, not too long so it won't get hard. Add salt after is done. You have a meal in 10 minutes if you don't insist on soaking liver in milk.
P. S. If you don't like liver and think it is yucky - why do you read about it? ? | |
|
| What is wrong with you people..There's not one thread on Liver and onions
Posted: 9/22/2007 9:04:12 PM | Spicy Chicken Livers.
4-6 strips bacon
sliced sweet onion
1 1/2 pounds chicken livers
1/4 cup flour
1 1/4 tsps chili powder
large can diced tomatoes
1 cup corn niblets
Seperate livers. Dredge in flour seasoned with chili powder.
Fry bacon, fairly crisp, then break up and set aside.
Cook onions in drippings.
Remove onions, set aside.
Brown liver on all sides... add onions and bacon pieces, canned tomatoes and corn. Simmer until heated and liver is cooked through. Don't over cook the liver as it dries out easily. Serve over rice or noodles.
(I actually leave out the corn and serve with mashed potatoes.. but it is personal preference.)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Liver Pate
(** butter can be used instead of margarine)
3/4 cup margarine
1 pound chicken livers
1 onion minced
2Tbsp Brandy
1/4 tsp salt
1/8 tsp white pepper
Cook liver and onions in 1/4 cup of margarine until browned but still pink inside.
Blend mixture on low speed in blender or food processor.
Melt remaining margarine add to blender with brandy salt and pepper. Blend to desired consistancy. Remove to covered dish and chill.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Country Liver Pate
1/3 cup minced green onion
1/2 pound fresh mushrooms.
1 medium colve garlic, minced
Stir in 1/2 cup dry white wine and 1/8 tsp tabasco sauce
Cover and simmer 5 minutes
3/4 cup margarine
1 pound chicken liver
1 tsp salt
Cook liver in 1/4 cup of margarine until browned but still pink inside.
Blend mixture on low speed in blender or food processor.
Melt remaining margarine add to blender with salt. Add the mushroom, onion, wine mixture and blend to desired consistancy. Remove to covered dish and chill.
| |
|
| |
| |
Home
login 
