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.
It's easy to overcook it, and it's not very appetizing once that happens. Frying with a relatively low heat is a good way to cook it, especially when learning how.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've never eaten catfish.I don't care for liver at all, but it's great bait for catching catfish.
I've had bison liver ... didn't notice much difference from the beef liver.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  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).
I always understood that "liverwurst" or "leberwurst" was the generic term for liver sausage, and that Braunschweiger was a particular style of liverwurst along the style of something from Braunschweig. I couldn't name you another sort of liver sausage, although I know I've seen and eaten others. Just due to the nature of liver, I would expect that all sausages made from pork, beef, or bird liver would have similar textures and flavors and that the most significant differences would be due to other ingredients and preparation. For example, I know that Braunschweiger should be lightly smoked.Always wondered what the difference was between braunschweiger and liverwurst. I love both of them.
How could I forget about monkfish liver. We used to have sushi every Friday night at this one particular restaurant and were customers for well over 20 years. One day sitting at the sushi bar I asked what he could recommend that I hadn't tried yet. He gave me some monkfish liver. It was insanely deliicious. I ended up ordering it many times after that.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