If you cook and eat it, they STILL won't come!

[caneman]

I think Black Hand is right on overcooking the live. Another thing is to pan fry it after you've fried some crumbled bacon in the pan. Fabulous.

One comment on the overcooking thing though. Forty years ago my wife was very anemic. I don't know if they still tout liver as a treatment but she was supposed to eat it every other day. Tha bad part was "Hot Skillet - Flop the Liver in the Skillet for 30 seconds - flip it over for 30 seconds. EAT IT. That's terrible. After getting sick a few times she compromised I think on 2 minutes on each side.

 

[soquili]

Sir,
I think the biggest mistake folks make when they cook liver is to cook it too long. Slice it thin and cook it fast so it is cooked but not well-dead. With liver and onions I could go either way, I've had it several times but not recently, but if served, I was raised to eat what I was served.
Black Hand

Growing up, I wouldn't say we were poor (that's mostly a state of mind), but I would say that money was scarce enough that we didn't have the luxury of being picky about our food. Liver was cheap, and mama cooked it till it was DONE, by cracky! But I'm grown now and able to buy (and choose) my own groceries. My best use for the stuff now is for fishbait, catfish and other bottom-feeders like it....
::
Patsy

 

[TexiKan]

My best use for the stuff now is for fishbait, catfish and other bottom-feeders like it....
::
Patsy

That would be my best choice, too, for the stuff! You forgot to add "certain politicians"......

Hey, earlier, I noticed a mention was made of lengue........beef tongue. It has been some time since I had that and am unaware of anyone at some Rondys who have cooked it. Smokeydays saved a buffalo tongue and he will most likely cook it up this summer. Because it has been several years, I can't follow my own qualifiers. Like liver & onions, I hear it is good. However, I wouldn't mind eating it. Some local Mexican restaurants have beef tongue tacos, so I could try it that way.

Hmmmm. How about a variation of the liver & onions........liver & habaneros...? Nahhhh.......I know the liver will still win that battle!

TexiKan
-----------
If you continue to do what you've always done, you will always get what you've always got.

 

[rayb]

Sir,
I think the biggest mistake folks make when they cook liver is to cook it too long. .....I was raised to eat what I was served.
Black Hand

i prefer simmering the liver and onions in a little wine & water mix, not too much, rather than frying it. The frying seems to dry thngs out and make them tougher...Also gives an excuse for a little dram or two for the cook, who probably needs to relax a little anyway

i try to follow the Jesus Cadena rule for working livestock when cooking... "despacio, despacio, easy easy".

"Dr. Chain" was always repeating that motto when we were working cattle, it seems a pretty good rule to apply to lots of things in life. Sometimes i wish i'd applied it more frequently.

In other words don't cook things too hot too fast and they'll do better..

I second Black Hands comment about "I was raised to eat what i was served". He's not the only one that was taught that way. Maybe today we have too many choices and luxuries to appreciate what we have on hand.


:m2c:

rayb

 

[soquili]

My best use for the stuff now is for fishbait, catfish and other bottom-feeders like it....
::
Patsy

That would be my best choice, too, for the stuff! You forgot to add "certain politicians"......
TexiKan

No I didn't, see, using both "certain politicians" (or "ALL politicians", for that matter) and "bottom-feeders" would be redundant... Gotta put that there English degree of mine to use SOMEtime! :winking:
Patsy

 

[merdean]

I have been thinking about this. And I was wondering about another post....canned carp....Could you cook liver the same way you cook carp? Lay it on a soft pine 1X8 about 12" long. Cover in onions and sprinkle with salt. Cook over an open fire until wood starts to darken. Romove from heat, throw out liver and eat board! :huh: :hmm:

 

[TexiKan]

throw out liver and eat board! :huh: :hmm:

Unfortunately, merdean, by putting the liver on the board, you ruined any any potential for the board to be palatable. :boohoo: No reason to ruin a perfectly good board with liver. :haha:

As for having to eat something that was put in front of me when I was a kid.......I didn't have a choice, but I ate it. As adults, we choose differently. :m2c:

Carp & onions? Have had carp, but not canned. Will have to take that to my liver lovin' "friends."

TexiKan
----------
If you continue to do what you've always done, you will always get what you've always got.

 

Tuna Fish Chilli, made with canned tuna, pork and beans, barbeque sauce and chilli powder. My ex-wife dream it up, ain't half bad. Just make sure there's a stiff breeze a blowin! ::

Just :m2c:

 

[merdean]

That stiff breeze........is that before or after you eat it? :crackup: :crackup: :crackup:

 

[flintlockmdj]

Why ruin a perfectly good onion by mixing it with liver?

 

[rayb]

Tuna Fish Chilli, made with canned tuna, pork and beans, barbeque sauce and chilli powder. My ex-wife dream it up, ain't half bad. Just make sure there's a stiff breeze a blowin! ::

Just :m2c:

That receipe is grounds for divorce. Making it and then calling it chili is the equivalent of capital murder.

:m2c:

rayb

 

[oomcurt]

Someone on this thread mentioned tongue. Now, there is something! Years back one was able to get blood and tongue sausage. A cold cut for sandwiches. Man! Talk about something good! Alas...haven't seen any for years, least not where I live. Anyone see it in thier area?

 

[shmrck1]

Tuna Fish Chilli, made with canned tuna, pork and beans, barbeque sauce and chilli powder. My ex-wife dream it up, ain't half bad. Just make sure there's a stiff breeze a blowin!

That receipe is grounds for divorce. Making it and then calling it chili is the equivalent of capital murder.[/quote]

:agree:
snake-eyes :imo:

 

[flashpanner]

I have had liver and onions several times in my life. I agree. Most people cook it tooo hot and fast, like you would a steak. Cooked this way it is a excellent replacement for re-soling shoes. If it is cooked slower and not so hot, it is sweet and tender, can be cut with a fork. Onions have to be sauted in butter until lighty brown, and clear. They are sweetest this way.
If you cook this way I'll be around your fire at supper time, fork in hand!