I like liver, and was surprised how often it appears in the "least liked food" thread. So let's put it to a vote.
Liver: love it or leave it?
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Yes as long as it is in Liver Sausage format. 
mmmmmm......... liver, onions, gravy and a slice of wheat bread to sopp up the gravey. Me likey!
DL
DL
I adore my liver. But you couldn't tell from how brutally I treat it sometimes.
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That's pretty good!
One of my favorite comfort foods.
only foie gras
Liver a la italiana, liverwurst, liver steaks...The thing with liver is that it needs to be cleaned well by the butcher; deveined and skinned (the paper thin skin around it) and never overcooked (pink center)
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Oddly enough, that's the one form of liver I've had that I really don't care for.
Haven't had beef liver in years. I like venison liver sliced thin, dredged in a corn starch, S & P mix (instead of flour since it is crispier) fried crisp.
Onions and diced garlic sauteed in butter on the side. Been out of all venison for quite some time.
Sue
Onions and diced garlic sauteed in butter on the side. Been out of all venison for quite some time.
Sue
Foie Gras and pate are both delicious. Home made chopped chicken liver is spectacular. Chicken liver and onions can sometimes be good. Calves liver with onions when the live is done correctly (thinly sliced and cooked tender) is delicious.
The real question is kidney? Heart? Sweet breads? Tripe?
The real question is kidney? Heart? Sweet breads? Tripe?
Pig, duck, goose or veal; I like it all.
Properly prepared heart (grilled), sweetbreads, trotters, lung, kidney and even blood are all delicious.
Properly prepared heart (grilled), sweetbreads, trotters, lung, kidney and even blood are all delicious.
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I like liver and onions when it's not overcooked. Dried out, liver's just terrible.
I've had and enjoyed all of those except kidney, although I find sweetbreads a bit fatty.
NANP
I've had and enjoyed all of those except kidney, although I find sweetbreads a bit fatty.
NANP
All of the above but Heart. How about Pata y Panza? Tripe and Feet. Delicious, more tryptophan than turkey and lotsa of colllagen for good skin.
Never had tripe and feet...I have had all the others that I referred to. I have never had lungs (as mentioned above) although I probably would if I found them on the menu in an appropriate place.
When I was in Italy last summer my college age nephews and I set a goal of eating all available organ meat...alas no lungs. Tripe and brains are spectacular in Italy. Come to think of it all of the organ meats I had there were...come to think of it all of the food was.
Eating "adventurously" was influential on my kids too...they saw dad, and their cousins, eating this stuff and they were willing to try some of it as well. Liver and kidney proved little challenge as it was served in a way that looked familiar to them. Brains and tripe were non-starters though...very intimidating look on the plate.
I've had blood sausage, but not blood per se...the way Andrew Zimmern has shown eating/drinking it.
Now...how about some of the more exotic animals you have consumed?
I'll start with Italy and easy...Cinghale, local Tuscan wild-boar. Spectacular stuff.
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I've had tripe and enjoyed it. Sweetbreads I thought were ok but nothing I'd yearn for.
I can't stand it whole/cooked.
The texture just kills me.
Leberwurst (liver sausage) on the other hand, is fantastic.
The texture just kills me.
Leberwurst (liver sausage) on the other hand, is fantastic.
I supposed i voted wrong i like liver as bait, the catfish i catch with it are tasty. Butterflied out and fried in bacon grease. To eat liver not so much.
