B.C. by Mastroianni and Hart for July 01, 2014

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.

Liver seared in a really hot pan, bacon, mushrooms, onions, gravy and mashed potatoes.

Liver has to be fresh, not frozen to taste good. Love fresh liver with sautéed onions.

What a great breakfast.

Sounds more like a recipe for pickling liver rather than frying it.

Deep fried breaded chicken livers, Cold beer and a football game……..Heaven.

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…

ShipI14….I agree.

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 :(

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!

does that come with fava beans and a nice chianti?

Ah: These oldies are goodies.

The reason I’m commenting so late is because I’m recuperating from indigestion.