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General Category => General Discussion => Topic started by: bad Chad on November 22, 2020, 04:57:10 PM
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I only post this as a result of the success of the "best Live player". I hate liver, in most all it's forms, though I do like a good liver sausage, but you can have the rest. But how do you poor saps live your liver?
I have tired to like it, even recently, but failed completely.
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I love liver! All liver. We grew up with it. And tongue. Enjoyed both as a kid and still do. Best I've had was some lamb liver my SIL was just going to throw away.
-AJ
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Calf's liver! :food: :food: :food:
I can't think of any better food. - None at all.
Thin slices, carefully pan fried.
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Liverwurst!
Deer liver!
Poultry liver used in making a gravy!
So many possibilities.
liver and risotto, liver polenta............ .yes I've been taking Italian cooking classes
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Calf's liver! :food: :food: :food:
I can't think of any better food. - None at all.
Thin slices, carefully pan fried.
^^^ THIS ^^^
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Liver is basically a very lean and structurally fragile protein. It's easy to overcook, probably one of the easiest to overcook of most common meats. Fat makes flavor stick to your taste buds. The flavor & quality of the fat used to saute makes a big difference, whether it's butter, bacon fat, chicken fat or something else. Bland oil= bland liver. Overcooked (not wet) liver is not worth choking down. It cooks almost instantly, so carryover cooking that happens after it leaves the pan ruins a lot of liver.
My apprenticeship was at a city club (food & drink only vs country club that also has sporting options like golf or tennis as well as food & drink) with certain members that required liver to be on the menu every day. You learn to cook perfect liver, especially with bacon and caramelized onions. I love it and it's always a good seller worth having on the menu. Properly cooked, it's a money maker.
Nowadays, the liver we have is usually chicken & turkey liver leftover from whole birds. When there's enough on hand, they're either breaded and fried or made into a pate or spread (blanch gently in stock, purée, adjust consistency with red wine and maybe a little Parmesan cheese) to eat on bread.
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Calf's liver! :food: :food: :food:
I can't think of any better food. - None at all.
Thin slices, carefully pan fried.
One of my favorite breakfasts, but hold the gravy (popular here).
-AJ
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Fried chicken livers with hot sauce and a biscuit with jelly. Broasters Chicken in Johnson City TN. is my favorite.
Better than livers is hearts and gizzards Sous Vide for 18 hours in butter and Tony Chachere's Cajun seasoning then grilled over lump charcoal :drool:
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Fried chicken livers with Texas Pete is hard to beat, but I love a good pate, and sauteed calf's liver & onions can be amazing when prepared well. Chopped liver with a heavy glug of schmaltz smeared on good bread is a delight. But the champ is southern Liver Puddin (some say liver mush)- it's awesome pan fried and chopped into a big pile of runny egg & rice- or almost as good served cold, sliced on white bread with yellow mustard. My favorite is Pender's Pudding from down east NC (comes in casing instead of a block) but Neece's is the widely available gold standard.
Foie gras is ok, never my fave but most seem to love it. More hype than delicacy IMHO.
Liverwurst is fine, but not my fave.
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Liverwurst, pate, Braunschweiger.
I'm all in. :food:
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Eatingthe liver of an enemy used to be a time honored tradition the world over.
It not only tasted good but was healthy for you and sent an undeniable message to other enemies.
Remember "Liver eating Johnson?" The Indians had a healthy fear of him, and I don't think he even cooked them.
Personally, I prefer the livers of various animals sliced thin and fried fast for a short period of time.
I never had liver until I was in the Army but learned to love it.
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Grilled Liver & Onions - - A favorite dish of Stanley's Diner in New Milford, CT, when I lived there in the mid-70's....
These days...not so much, as the liver is an organ designed to filter out poison's in one's body...But hey...what do I know?
The late, great John Belushi said: "The liver is a muscle, and must be exercised often..." :laugh: :grin: :wink:
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Fried chicken livers dipped in cocktail sauce.
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When I lived in Toledo OH in the late 1970s, and drove to Charleston WV every couple of weekends to visit family and girlfriend, I'd stop by a chicken stand south of Columbus and pick up a large soda and a quart of fried chicken livers. You guys just brought back a pleasant memory from over 40 years ago. Thanks! BTW, the livers were gone by the time I made it to hometown. Of course, I also smoked then, and fired up a few Camels between livers. Life was indeed good!
Bob
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Deer liver & onions in the deer woods. Nothing like it!
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Strange stream of consciousness segue :shocked:
Dusty
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Again....what do I know?!!?? :shocked: :rolleyes: :huh:
(https://i.ibb.co/h9YGyLX/Screen-Shot-2020-11-22-at-7-42-58-PM.png) (https://ibb.co/h9YGyLX)
(https://i.ibb.co/0BmPgYV/Screen-Shot-2020-11-22-at-7-45-52-PM.png) (https://ibb.co/0BmPgYV)
(https://i.ibb.co/myb5c7f/Screen-Shot-2020-11-22-at-7-45-42-PM.png) (https://ibb.co/myb5c7f)
(https://i.ibb.co/z5pcLxR/Screen-Shot-2020-11-22-at-7-45-33-PM.png) (https://ibb.co/z5pcLxR)
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Pork liver and onions! From my pig raising days. Another +1 for deer liver. From my pheasant hunting days, take the livers, hearts and gizzards, slice them up to kitty treat size and nuke 'em til hot. The dog and the cats were in waiting when they were done... I liked the liver and heart bits, too.
Larry
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Deep fried chicken livers with black pepper cream gravy and a splash of tabasco and sauteed calf liver n onions! MMMMMMMM
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Grew up with, too. Wasn't particularly appealing at the time (my mother was English), but then I learned better -sheep or calf liver, sliced thinly, seared each side in garlic-infused oil. Nowadays a regular is chicken livers, sliced, cooked in coconut milk & peanut butter, with a little chilli - Google "hati ayam" for the recipe. Serve on a bed of rice.
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I remember driving across West Texas and seeing signs and eating establishments LIKE THIS...along the way!! :laugh: :grin: :wink: :cool: :thumb: :smiley:
(https://i.ibb.co/6bcj3X8/Screen-Shot-2020-11-23-at-2-59-29-PM.png) (https://ibb.co/6bcj3X8)
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Liver? Only with some fava beans and a nice chianti..
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The best I ever had was toasted lightly on a charcoal BBQ. DonG
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The best I ever had was toasted lightly on a charcoal BBQ. DonG
:thumb: growing up my dad would occasionally do this for a little variety.
-AJ
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I haven't read thru all of your posts yet, but...
X2 to venison liver (younger whitetail doe, please), as it MUST have been mentioned by one of you!
SO good pan fried in bacon grease with yellow onions! Might as well throw some slices of the heart in there too, obvi...
:food:
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Hawaiians have a dish called Aki. Raw marinated calf's liver with green onion, sea salt, red chili pepper, ogo seaweed and vinegar. The vinegar chemically cooks it as you mix the ingredients together.
I'd rather have mine fried with bacon, onions served with catsup & Tobasco for dipping.
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Nobody has mentioned it. Rumaki.
When I lived in SC had a vendor who'd take me out to dinner and I would pick the fanciest place in town and always ordered the rumaki. Don't miss SC but sure do miss that appetizer.
-AJ
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Liver? Only with some fava beans and a nice chianti..
Hannibals' favorite. My own favorite is deer liver freshly taken from the deer, soaked in cold stream water , sliced thin and fried fast
and hot to sear the outside. Now scarf it while telling lies about the hunt.
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The one I was born with.. :rolleyes:
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There used to be a band out of Austin called The Bad Livers.
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Hard pass on any and all.....
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My mother absolutely loved the stuff. Chicken gizzards too. I couldn't stand it. Still remember how bad it stunk up the kitchen when she cooked it. Ugh!
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Exactly Sasquatch! That thin slice is key, and the hothot pan makes short work of it!
You should have seen the rack on the deer I passed up earlier... :grin:
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Ahh....... That reminds me. I need to replenish the Braunschweigern dispenser in the fridge. I knew this board would prove helpful.
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My mother absolutely loved the stuff. Chicken gizzards too. I couldn't stand it. Still remember how bad it stunk up the kitchen when she cooked it. Ugh!
Fried gizzards are really good. :food:
Liver is for Braunschweiger. :thumb:
:food:
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I had liver, bacon and onions in a thick gravy with mashed taters on the side last night :food: :food:
I'm full of iron and other good stuff now :grin: :grin:
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The BEST liver...is the healthy one in you own body!!! :laugh: :grin: :wink: :rolleyes: :shocked: :huh:
(https://i.ibb.co/XpVBMbc/Screen-Shot-2020-12-03-at-11-11-36-AM.png) (https://ibb.co/XpVBMbc)