Author Topic: Best liver... (Read 3794 times)

bad Chad · « **on:** November 22, 2020, 04:57:10 PM »

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.

AJ Huff · « **Reply #1 on:** November 22, 2020, 05:00:24 PM »

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

pebra · « **Reply #2 on:** November 22, 2020, 05:27:01 PM »

Calf's liver!

I can't think of any better food. - None at all.
Thin slices, carefully pan fried.

not-fishing · « **Reply #3 on:** November 22, 2020, 05:37:50 PM »

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

kballowe · « **Reply #4 on:** November 22, 2020, 05:47:11 PM »

Quote from: pebra on November 22, 2020, 05:27:01 PM

Calf's liver!

I can't think of any better food. - None at all.
Thin slices, carefully pan fried.

^^^ THIS ^^^

cliffrod · « **Reply #5 on:** November 22, 2020, 05:47:37 PM »

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.

AJ Huff · « **Reply #6 on:** November 22, 2020, 05:50:33 PM »

Quote from: pebra on November 22, 2020, 05:27:01 PM

Calf's liver!

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

Perazzimx14 · « **Reply #7 on:** November 22, 2020, 06:09:41 PM »

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

Mayor_of_BBQ · « **Reply #8 on:** November 22, 2020, 06:40:11 PM »

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.

LowRyter · « **Reply #9 on:** November 22, 2020, 06:49:39 PM »

Liverwurst, pate, Braunschweiger.

I'm all in.

Sasquatch Jim · « **Reply #10 on:** November 22, 2020, 07:10:19 PM »

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.

JJ · « **Reply #11 on:** November 22, 2020, 07:11:29 PM »

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..."

rschrum · « **Reply #12 on:** November 22, 2020, 07:17:53 PM »

Fried chicken livers dipped in cocktail sauce.

ohiorider · « **Reply #13 on:** November 22, 2020, 07:29:57 PM »

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

Guzzistajohn · « **Reply #14 on:** November 22, 2020, 07:38:34 PM »

Deer liver & onions in the deer woods. Nothing like it!

oldbike54 · « **Reply #15 on:** November 22, 2020, 08:06:41 PM »

Strange stream of consciousness segue

Dusty

JJ · « **Reply #16 on:** November 22, 2020, 08:47:23 PM »

Again....what do I know?!!??

larrys · « **Reply #17 on:** November 23, 2020, 12:59:11 PM »

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

rtbickel · « **Reply #18 on:** November 23, 2020, 01:17:04 PM »

Deep fried chicken livers with black pepper cream gravy and a splash of tabasco and sauteed calf liver n onions! MMMMMMMM

malik · « **Reply #19 on:** November 23, 2020, 02:26:47 PM »

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.

JJ · « **Reply #20 on:** November 23, 2020, 04:03:55 PM »

I remember driving across West Texas and seeing signs and eating establishments LIKE THIS...along the way!!

Motormike · « **Reply #21 on:** November 25, 2020, 11:45:07 AM »

Liver? Only with some fava beans and a nice chianti..

Don G · « **Reply #22 on:** November 25, 2020, 12:47:48 PM »

The best I ever had was toasted lightly on a charcoal BBQ. DonG

AJ Huff · « **Reply #23 on:** November 25, 2020, 01:10:12 PM »

Quote from: Don G on November 25, 2020, 12:47:48 PM

The best I ever had was toasted lightly on a charcoal BBQ. DonG

growing up my dad would occasionally do this for a little variety.

-AJ

Wildroamer · « **Reply #24 on:** November 25, 2020, 05:23:34 PM »

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...

Tom · « **Reply #25 on:** November 25, 2020, 07:17:03 PM »

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.

AJ Huff · « **Reply #26 on:** November 25, 2020, 07:29:36 PM »

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

Sasquatch Jim · « **Reply #27 on:** November 25, 2020, 07:49:20 PM »

Quote from: Motormike on November 25, 2020, 11:45:07 AM

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.

Huzo · « **Reply #28 on:** November 25, 2020, 07:50:34 PM »

The one I was born with..

Jim Rich · « **Reply #29 on:** November 25, 2020, 07:52:05 PM »

There used to be a band out of Austin called The Bad Livers.

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Author Topic: Best liver... (Read 3794 times)

oldbike54

Wildroamer