Cooking & Baking
Related: About this forumLiver and Onions
I loved my moms version.
Well rinsed liver, dredge in flour, a bit of crisco to sautee the onions soft, bit more crisco to fry the liver.
Serve with parsley potatoes.
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wcmagumba
(3,597 posts)displacedvermoter
(3,463 posts)irisblue
(34,652 posts)displacedvermoter
(3,463 posts)we fry potatoes separate and when the liver is about done the thinly sliced apples go in with it for a couple of minutes.
Pretty yummy, but I confess it is the only way I like liver.
irisblue
(34,652 posts)Phentex
(16,597 posts)I am always looking for ways to increase my iron and apparently liver is the way to go. But I only have bad memories of it as a kid. My tastes have changed so I think I can do this. A guy at the store suggested I stir fry it and add a lot of Thai flavors to make the livery taste.
I'm so tired of taking iron supplements that I'd love to get my source from foods.
displacedvermoter
(3,463 posts)Again not my favorite, something we have once or twice a year.
Ocelot II
(122,974 posts)when presented with liver and onions.
irisblue
(34,652 posts)When I had dogs I would make Ziggy Cakes, a wheat flour/egg /liver muffin thingy.
When those were baking alla the dogs were close by.
Happy memory if smelly kitchen
wcmagumba
(3,597 posts)years ago and it was good too...
rsdsharp
(10,465 posts)I used to work in a grocery store meat department. The “spluck” sound they made when you dropped one on the block to skin it out and slice it, coupled with the smell, was enough for me.
cachukis
(2,880 posts)Maine, NH and Vermont. The blue plate special. Many times.
Years later, in the business world in mid 80's in Florida, I recruited a guy from Atlanta who was vacationing with his parents in Naples.
Always had at least one interview while dining. Always tells.
We went to Cafe L' Europe on St. Armands Circle in Sarasota. Premier restaurant. For lunch.
He ordered the mini filet mignon and I ordered the special, liver and onions.
He immediately questioned my sanity, but I calmly replied that if this top shelf restaurant was offering liver and onions, it had to be superb.
I remember it well. It was the best I ever had.
I did hire him, but he always thought of me as a bit iconoclastic thereafter.
I learned more about him, than he did of me at that luncheon, which helped me inspire him to get things done.
Just a liver and onions story.
irisblue
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LoisB
(9,438 posts)eat shoe leather. I haven't had any for many years now but I did like them when I used to cook them.
irisblue
(34,652 posts)LoisB
(9,438 posts)displacedvermoter
(3,463 posts)irisblue
(34,652 posts)displacedvermoter
(3,463 posts)as it was the only way my father would eat it. Hamburgers were cooked to a hockey puck state and pork chops were cooked crispy.
Your liver advice is sound.
LoisB
(9,438 posts)dhol82
(9,501 posts)Beef liver is an abomination.
It has to be cooked rare and then the pan deglazed with balsamic vinegar. That is the only way to nirvana. Then served with mashed potatoes (butter and cream) and caramelized onions.
Retrograde
(10,911 posts)Or even buttermilk? I find this removes a lot of the iron taste and tenderizes them a bit. I saute them in an oil/butter mix, and serve with caramelized onions on the side.
pansypoo53219
(21,925 posts)chowmama
(616 posts)which was not a commune, but apparently was notorious. The housemate was named Sarah and she sometimes cooked liver on her night to cook. Sometimes, she made chopped liver. It was fantastic, if not always kosher. Schmaltz was not available in our smallish college city.
Anyway, what she taught us was you have to soak the liver in cold water to get every last bit of blood out of it. I still do that - start it in the morning in a freezer container of cold water in the fridge. By supper, I can drain it, blot it dry, make sure the gallbladder has been removed and trim away any greenish bits, and cook it with onions and maybe bacon.
I always have a package or two of liver in the freezer. Nice late-worknight food, as it cooks so quickly (as long as you plan ahead for the soaking).