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Author Topic: Liver and Onions...  (Read 6248 times)
dpence
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« on: January 15, 2009, 09:08:47 PM »

OK, we have found many who like oysters, how about liver and onions?  Yum Yum...

David
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JP
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« Reply #1 on: January 15, 2009, 09:24:38 PM »

Liver and onions are pretty good but fried chicken livers are to die for!


...JP
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« Reply #2 on: January 15, 2009, 09:25:18 PM »

I like them also. Used to be a staple at least once a week growing up as it was a cheap meat back then.

Those guys traveling around sampling food, got nothing on me. I'll try anything once. There isn't much I can say that I didn't like. Perhaps the cooking of a particular person I could pass on, but certainly not for the food being cooked.

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« Reply #3 on: January 15, 2009, 09:28:21 PM »

About every two weeks get the cravin!!  Man all this talk about food is gonna end up wrecking my diet. Smiley
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« Reply #4 on: January 15, 2009, 09:32:21 PM »

yup.  great stuff.  so is liver gravy.  hate to cook it in the winter.  don't like the lingering smell in the house!
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« Reply #5 on: January 15, 2009, 09:56:12 PM »

Liver and onions are pretty good but fried chicken livers are to die for!


...JP

True but deep fried chicken gizzards are even better.  I like things with crunch.
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« Reply #6 on: January 15, 2009, 10:45:27 PM »

EEWWWW!! BLECHHH!  tongue No matter how Mom tried to make it they were still gross.  Why would I want to eat something that filters the toxins out of an animals body??  The texture is like lima beans..don't like em either!  Now just the onions, they are good!  grin  J
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Cindi
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« Reply #7 on: January 15, 2009, 11:50:47 PM »

EEWWWW!! BLECHHH!  tongue No matter how Mom tried to make it they were still gross.  Why would I want to eat something that filters the toxins out of an animals body??  The texture is like lima beans..don't like em either!  Now just the onions, they are good!  grin  J

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The worst is apple pancakes, sorry, pancakes with apple chunks that are raw, creepy crawly, still makes my skin crawl!!!  My Mamma cooked some absolutely hideous foods!!!!   Beautiful day in this most wonderful life.  Cindi
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« Reply #8 on: January 16, 2009, 03:27:50 AM »

Liver. Eating the organ that filters all of the poisons out of an animals system is not my thing. It was eating dog livers that killed all those Antarctic explorers remember. I have tried it

Onions I love. We get a lot of your onions over here when supply of the local stuff is short. "Product of USA" which I prefer to "Product of China" or the even scarier "Made from local and imported ingredients".

Safeway here disguise their evil imported frozen Canadian bacon by labeling it "Made from local and imported ingredients"!!! I asked them how one rasher of bacon could be made from two different pigs from two countries, they couldnt tell me. So I said if you cant tell me where its from, I dont buy it. I have recently found a couple of delis that make their own bacon for 13 bucks a kilo, beautiful it is too. Safeway sell the alien stuff for 8-10 a kilo.

Cant beat the ole white onion. Brown is good too, especially for cooking. Salad Onions are yummy too, you know, the large flat white onions. Then theres spring onions, not to be confused with the real "shallots" that look like garlic cloves. The spanish red onion is a bit over rated imo. Thats the onions that are commercially available here. Did you know that there are hundreds of varieties, but the supermarkets who rule production, only let us eat what they cab get cheap.

Prices in Aussie.

Spanish Red         $3.99-8.99 a kilo

Brown                   .29c to 5.99 a kilo

White                    .99c to 6.99 a kilo

Salad                  $1.00 to 2.00 each

Spring                 $1.99-3.99 a bunch

Shallots               $10.00 to 20.00 a kilo

a kilo is 2.2lbs.

Anyone can grow onions. You dont have to do anything to em except weed a bit when they are young.
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« Reply #9 on: January 16, 2009, 06:02:45 AM »

I love fried chicken livers with a little hot sauce on the side. I don't care for any other liver.

As for onions, I live about 75 miles from Vidalia, Ga where they grow the famous Vidalia sweet onions. My Kiwanis club sells the every year for a Toys for Tots fundraiser. They are very popular and it makes for a good fundraiser. They sell for 10 lbs = $10.00 and 25 lbs = $15.00.

Steve
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« Reply #10 on: January 16, 2009, 08:13:17 AM »

My wife goes crazy over fried chicken livers.  From southern Indiana south, they sell them at KFC and when we travel we always have to stop.  Me!!!  I think they should have left them in the gut pile!!!!!!!!!!   When she cooks them it makes our house stink
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« Reply #11 on: January 16, 2009, 08:36:17 AM »

My dad and mom liked liver and onions (beef) so we grew up having that every month or two.  It was the biggest fight trying to get any of us kids to eat it.  My older brother would eat a little bite and then gag like crazy.

To this day I don't care much for it, but I don't mind a bite now and again if there is some around.

I love the onions, though.
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« Reply #12 on: January 16, 2009, 09:36:10 AM »

Liver is another one of those with a texture I can't handle. And as someone said earlier, can't get past the part about what the liver does.
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« Reply #13 on: January 16, 2009, 10:07:30 AM »

As far as I am concerned, all internal organs are not fit for the human palate, they all feel the same to me when I eat them.  Heart, kidney, liver, tongue, not for this gal, memories of childhood.......ich.  Have a wonderful, great day, health.  Cindi
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« Reply #14 on: January 16, 2009, 10:28:51 AM »

The best liver and onions is deer liver the night after you get it grin The first thing you eat is the kidney's roasted over the camp fire yum yum.
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« Reply #15 on: January 16, 2009, 11:08:37 AM »

or try calves liver, if you can find it.  it melts in your mouth  smiley
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« Reply #16 on: January 16, 2009, 11:13:26 AM »

or try calves liver, if you can find it.  it melts in your mouth  smiley
I get some every year at slaughter time. yum yum
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« Reply #17 on: January 16, 2009, 11:57:41 AM »

Liver and opnions, not my fav, but will eat it.
Chicken livers I have never had fried. Must try it some day. I do make an awesoem chopped liver appetizer. Roast chicken livers w/ onions, chop and add some hardboiled eggand a little raw onion as well, salt and pepper to taste. Put on top of a cracker or toasted bread Yummy
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« Reply #18 on: January 16, 2009, 12:30:32 PM »

if it's fresh,  like breakfast the next morning after you butcher otherwise no thanks.freezing does something to the texture i just cant handle.  i like a good plate of fried heart anytime
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« Reply #19 on: January 16, 2009, 02:22:12 PM »

 I'm like JP, liver and onions is good, especially calf liver, but don't get between me and fried chicken livers.
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