Haven't had liver in a while as my wife doesn't like but when I do cook it, its lightly dusted with some flower, quickly fried in a hot pan and served pink with some thick cut homemade chips.
Never had it! I’m afraid to try it myself. Like cook it I mean. I want one that prepared by a pro first.
I don't care for liver at all, but it's great bait for catching catfish.
I've never eaten catfish.
I like my liver from a Bison. Or a chicken. Not so much beef anymore, since having had Bison.
Always wondered what the difference was between braunschweiger and liverwurst. I love both of them.Rusty:
...now, this Thread could be just 'offal' )), but seriously...the Mrs. and I love some liver & onions, but being a 'equal opportunity' carnivores...;
The innards I love is braunschweiger, liverwurst, oxtails, pork belly, scrapple, beef marrow roasted bones, kidneys, ham hocks, chicken livers, gizzards, pâté, foie gras (when I can find it), sweetbreads, 'cracklin & boudin' (it's a Louisiana thing).
BTW, every now and then...I'll cook 'chitlins' (must be cleaned three [3] times...South Carolina style w/ garlic, onions & potatoes (to help thicken-up the gravy), over rice.
View attachment 1119967"Is life worth living? It depends on the [liver]". William James
PS I remember 'back-in-the-day', KFC had some 'killer’ gizzards & livers (can’t find gizzards & livers ‘done right’ anywhere around here).
Always wondered what the difference was between braunschweiger and liverwurst. I love both of them.
Healthy and alive
Regarding the livers of other animals, from mammals, just like you, sometimes in steak-shapped, with the rest of the stuff standing next on the dish, or cut onto pieces and cooked with the onion . From birds, in pate-spread, and the same from fish. I reckon cod liver is available tinned in most of the world, but a truly amazing one is the liver of monkfish