Uh, guys – I believe the retort by the ’chef’’ refers to ‘frying’ ones OWN liver.
As for frying up the succulent dish that’s being discussed here, there ain’t nothing like thinly sliced beef liver, slowly sautéed, slavered with a layer of REAL onions and smothered in brown gravy.
Thanks for some (great?) liver recipes. I remember my mom making liver & onions (my dad loved it) when I was living at home as a youth. It smelled absolutely delicious then, and I am sure it would smell just as great today.I can’t tell you how many times I tried to eat liver. My mom would always say, “Try just a small amount on the tip of your fork”.Try as I may, as soon as the tip of the fork reached my lips, you would need a pry bar to open my mouth! There was no way I could eat the stuff. Smelled great (tasted great?); but, I just couldn’t get over the texture!Had the same experience years later with fried tongue…
insipient1 over 10 years ago
Uh, guys – I believe the retort by the ’chef’’ refers to ‘frying’ ones OWN liver.
As for frying up the succulent dish that’s being discussed here, there ain’t nothing like thinly sliced beef liver, slowly sautéed, slavered with a layer of REAL onions and smothered in brown gravy.
ladykat over 10 years ago
Liver seared in a really hot pan, bacon, mushrooms, onions, gravy and mashed potatoes.
2252895 over 10 years ago
Liver has to be fresh, not frozen to taste good. Love fresh liver with sautéed onions.
Weakstream over 10 years ago
What a great breakfast.
TexTech over 10 years ago
Sounds more like a recipe for pickling liver rather than frying it.
jtviper7 over 10 years ago
Deep fried breaded chicken livers, Cold beer and a football game……..Heaven.
neverenoughgold over 10 years ago
Thanks for some (great?) liver recipes. I remember my mom making liver & onions (my dad loved it) when I was living at home as a youth. It smelled absolutely delicious then, and I am sure it would smell just as great today.I can’t tell you how many times I tried to eat liver. My mom would always say, “Try just a small amount on the tip of your fork”.Try as I may, as soon as the tip of the fork reached my lips, you would need a pry bar to open my mouth! There was no way I could eat the stuff. Smelled great (tasted great?); but, I just couldn’t get over the texture!Had the same experience years later with fried tongue…
ladylagomorph76 over 10 years ago
ShipI14….I agree.
rnmontgomery52 over 10 years ago
I used to eat a lot of liver until I had a grad level bio class and learned what the liver does – haven’t had liver in years :(
maxcat631 over 10 years ago
I can happily say, that I have converted yet another to loving liver… and she’s 8yrs old!Soooo good with Garlic, Bacon and Onions!
danketaz Premium Member over 10 years ago
does that come with fava beans and a nice chianti?
Jim Kerner over 10 years ago
Ah: These oldies are goodies.
gnatXXsum over 10 years ago
The reason I’m commenting so late is because I’m recuperating from indigestion.