Liver tomorrow for supper!

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islandboi
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Liver tomorrow for supper!

Post by islandboi » Wed Sep 26, 2018 2:20 am

Jonesing for it now after all the talk over on the mainline here.

Red wine and shallots? New potatoes? A fat crustinni?
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EMG
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Re: Liver tomorrow for supper!

Post by EMG » Wed Sep 26, 2018 3:27 am

Liver is one of those things I try like 3 or 4 times a year and just never like.

Tried it again last weekend. Still can't enjoy the flavor.

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Scrubb
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Re: Liver tomorrow for supper!

Post by Scrubb » Wed Sep 26, 2018 4:07 am

Yeah, even when I ate meat, I didn't like liver. As a kid I'd try it when Mom made it and the first bite was ok, and the second was passable, but bite #3 just sucked. I do like chicken liver, though.

But enjoy yours. With red wine and shallots, and new potatoes. It's the right time of year for new potatoes.
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Re: Liver tomorrow for supper!

Post by EMG » Wed Sep 26, 2018 4:21 am

Oh yeah, poultry liver I've found palatable.

Just none of those from larger animals I've tried.

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NorthAmerican
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Re: Liver tomorrow for supper!

Post by NorthAmerican » Wed Sep 26, 2018 4:40 am

When my brother and sister-in-law were going to Paris for the first time, I made a list of things they might see on a French menu. Boeuf = beef; Veau = veal; Poule, poulet, volaille = some form of chicken or fowl; Porc = pork; and so on for meats, vegetables, and fruits, plus some desserts. When they returned, my brother told me of one disappointing meal he'd had:

He ordered veal, but when the plate was set down before him he said to my sister-in-law that it looked like liver; worse, it smelled like liver, which he didn't like. When he actually took the first bite, it WAS liver!

I hadn't thought to warn him that the foie de veau he might see on a menu wasn't veal, but calf's liver.
I enjoy reading NorthAmerican's posts. So well-written and interesting except for the dull parts.--Nines

Stan In Maryland
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Re: Liver tomorrow for supper!

Post by Stan In Maryland » Wed Sep 26, 2018 3:22 pm

I love liver, but don't eat it often due to cholesterol. My favorite for calves liver will always be lightly fried with sauteed onions, mashed potatoes and grave with creamed green peas. Of course that is even more of a cholesterol bomb, but that is the way my Aunt would make it on the farm when I was a kid.
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NorthAmerican
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Re: Liver tomorrow for supper!

Post by NorthAmerican » Wed Sep 26, 2018 3:45 pm

We never had liver when I was a kid; never having tried it, I had no idea of how it tasted.

There came a day when my mother had to go somewhere, so my aunt was taking care of me (my aunt and uncle lived in the flat above ours). At lunchtime, she asked if I liked liver, and I said yes, so she prepared some for me. Once she put the meal on my plate, she left the kitchen.

I took one bite and hated it. When my aunt eventually came back to the kitchen, though, my plate looked like I'd licked it clean; no more mashed potatoes, no more liver, no more anything. I went back to playing with the toys I had brought upstairs with me, and when my mother returned home she came upstairs to get me.

Maybe a half-hour later, my aunt was in our flat. "Why didn't you tell me you didn't like liver? I would have made something else for you!" Puzzled, I said I DID like liver, but then my aunt told me she'd found the liver submerged in the bowl of milk on the floor for her cat. Darn that cat! I thought they liked liver, so I hid my liver in the cat's milk, thinking it would be a nice surprise. I guess it was, and the cat's mewed objections brought my aunt into her kitchen to see what was wrong.

I did eat everything else on the plate, though. And now I actually like liver.
I enjoy reading NorthAmerican's posts. So well-written and interesting except for the dull parts.--Nines

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Kikilamour
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Re: Liver tomorrow for supper!

Post by Kikilamour » Wed Sep 26, 2018 4:31 pm

pate is good.
a big floppy gloopy cow liver is hard to take, but a calf's liver is more palatable, tender and way less pungent.

i like chicken livers with port and mushrooms and onions.

islandboi
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Re: Liver tomorrow for supper!

Post by islandboi » Wed Sep 26, 2018 6:27 pm

My Mennonite "Oma" used to cook pork liver after the hog slaughter was over.

That was terrible. Pigs are omnivorous like humans except without the cirrhosis... you can imagine the taste.

Mom steered us clear of her place generally when there was wind of this being served.
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Re: Liver tomorrow for supper!

Post by everso » Wed Sep 26, 2018 8:33 pm

I'm almost gagging at that. The only time I eat liver is if I have pâté, which isn't that often.

Stan In Maryland
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Re: Liver tomorrow for supper!

Post by Stan In Maryland » Wed Sep 26, 2018 9:41 pm

I am truly not trying to be difficult here, but how can you like pate but not like the taste of liver?
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Lincoln
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Re: Liver tomorrow for supper!

Post by Lincoln » Wed Sep 26, 2018 10:20 pm

Can't see the fascination of eating an organ of a murdered animal personally....you lot want fcuking shooting ...you really do.

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5waldos
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Re: Liver tomorrow for supper!

Post by 5waldos » Sun Oct 07, 2018 9:20 am

Grew up eating liver and onions and as a young adult I would cook it regularly. Then one day suddenly I just couldn’t- it utterly repulsed me. Ordered it in Venice and enjoyed it but still not sure I can cook it. I have seen calves liver in the store and usually my stomach just clenches. But after nearly 50 years of repulsion I want to try it again. I think I just used to flour it and fry it up with tons of onions and serve with mashed potato.

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VinnyD
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Re: Liver tomorrow for supper!

Post by VinnyD » Sun Oct 07, 2018 10:37 am

NorthAmerican wrote:
Wed Sep 26, 2018 4:40 am
When my brother and sister-in-law were going to Paris for the first time, I made a list of things they might see on a French menu. Boeuf = beef; Veau = veal; Poule, poulet, volaille = some form of chicken or fowl; Porc = pork; and so on for meats, vegetables, and fruits, plus some desserts. When they returned, my brother told me of one disappointing meal he'd had:

He ordered veal, but when the plate was set down before him he said to my sister-in-law that it looked like liver; worse, it smelled like liver, which he didn't like. When he actually took the first bite, it WAS liver!

I hadn't thought to warn him that the foie de veau he might see on a menu wasn't veal, but calf's liver.
A traveling companion ordered cervelle de mouton, feeling confident of the word mouton.

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VinnyD
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Re: Liver tomorrow for supper!

Post by VinnyD » Sun Oct 07, 2018 10:38 am

Leber Berliner Art is liver with onions and apples. It's good.

Pork liver is my favorite next to poultry liver.

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Re: Liver tomorrow for supper!

Post by mishmish » Sun Oct 07, 2018 11:12 am

yum for chicken liver only. In all forms (pate, Jewish style chopped liver, with sauted w.onions + splash of red wine). I don't like beef liver and both dislike and disapprove of forcefed goose liver (barf).

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rezuar
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Re: Liver tomorrow for supper!

Post by rezuar » Sun Oct 07, 2018 1:27 pm

Liver is probably the only thing I miss since I stopped eating meat...
Mmmm...sauteed onions and bell peppers with chicken liver doused in teriyaki sauce with basmati rice...
Thinly sliced beef liver in sour cream sauce with mashed potatoes...
My Mum’s liver balls in Sunday beef soup...

Grrr. I want liver now.
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Re: Liver tomorrow for supper!

Post by islandboi » Sun Oct 07, 2018 1:42 pm

Mom used to try to make it palatable for us kids and pop.... She almost made a stew of it... with tons and tons of bacon, tomatoes, green peppers..... all loaded on mashed taters and peas... You have to have peas with liver.

When I got older, I just liked the taste of liver and I would pan fry it with onions.

Whenst I came to the StewPot, I felt a huge push to go higher end so I started to cook it with red wine, shallots, garlic and salmon roe...
"Good morning, Stewpot…. The world is your day!"

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5waldos
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Re: Liver tomorrow for supper!

Post by 5waldos » Sun Oct 07, 2018 2:39 pm

Salmon roe???!!!

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Re: Liver tomorrow for supper!

Post by mishmish » Sun Oct 07, 2018 3:28 pm

Heheh hopefully not with liver

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Re: Liver tomorrow for supper!

Post by Scrubb » Sun Oct 07, 2018 4:15 pm

VinnyD wrote:
Sun Oct 07, 2018 10:37 am

A traveling companion ordered cervelle de mouton, feeling confident of the word mouton.
My mother's "fur" coat, from the '50s or '60s, turns out to be mouton. It really looks like some kind of fur. She says it was what everyone was wearing, then. I just googled the term, and the first entry says "mouton fur may refer to sheepskin that has been made to resemble beaver or seal". (My guess, before I asked Mom, was that it was seal.)
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VinnyD
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Re: Liver tomorrow for supper!

Post by VinnyD » Sun Oct 07, 2018 5:57 pm

Cervelle = brains.

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leela
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Re: Liver tomorrow for supper!

Post by leela » Sun Oct 07, 2018 6:14 pm

It's been a while since I've had liver. We used to have it regularly (lamb's usually), fried with onions to start with, then braised for a while and the liquid thickened into a gravy. Mash and peas on the side.
Pass the wine...

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Re: Liver tomorrow for supper!

Post by Scrubb » Sun Oct 07, 2018 6:17 pm

VinnyD wrote:
Sun Oct 07, 2018 5:57 pm
Cervelle = brains.
Yes, I know. Just the word "mouton" happened to remind me of the coat, which has been on my mind because I am trying to figure out how to sell it.

To bring things back to edible parts, haven't I read about using an animal's brains to help tan the leather, or cure the skin?
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VinnyD
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Re: Liver tomorrow for supper!

Post by VinnyD » Sun Oct 07, 2018 6:29 pm

Yes. The Indians used the brains of the buffalo to cure or tan the skin side of a buffalo robe. I don't think "tan" is exactly the right word. I think it may be just that the fat in the brains softened it.

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Re: Liver tomorrow for supper!

Post by Ledbetter » Sun Oct 07, 2018 6:51 pm

VinnyD wrote:
Sun Oct 07, 2018 5:57 pm
Cervelle = brains.
Le cerveau : partie supérieure de l'encéphale ou l'encéphale dans son ensemble. Pour rappel, l'encéphale correspond à tout ce qui est contenu dans la boîte cranienne (je vous laisse le soin d'aller vérifier par vous-même)

-La cervelle : Appellation donnée à la substance (inexistante anatomiquement) que l'on considère comme le siège des facultés intellectuelle. D'une certaine manière, la cervelle est associée à l'intelligence(ou à son absence...).

Les usages particuliers, métonymiques :

-Le cerveau : celui/celle qui a concu un projet, une affaire, une entreprise, donc qui en est à la "tête". Ou "un cerveau" désignant une personne exceptionnellement intelligente.

-La cervelle : celui/celle qui n'a "rien dans la cervelle"(l'usage est généralement à sens négatif) est la personne qui manque de jugeotte, d'intelligence, de bon sens, qui se montre étourdie, etc. Phrase que vous pouvez facilement rencontrer/entendre : "Mais bon sang, qu'est-ce que tu as dans la cervelle!?"

J'espère que cela vous suffira.

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VinnyD
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Re: Liver tomorrow for supper!

Post by VinnyD » Sun Oct 07, 2018 7:10 pm

Selon Wikipédia:
En anatomie animale et humaine, le cerveau (ou encéphale), est l'organe central supervisant le système nerveux.
En cuisine on parle généralement de cervelle.
But I could be remembering wrong. This was in 1968.

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Re: Liver tomorrow for supper!

Post by NorthAmerican » Sun Oct 07, 2018 7:45 pm

Going back to Scrubb's comment about fur coats in the '50s (I think the fad was over by the '60s), both my mother and aunt had mouton coats, described by the furrier as "mouton lamb."
I enjoy reading NorthAmerican's posts. So well-written and interesting except for the dull parts.--Nines

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Re: Liver tomorrow for supper!

Post by BulletPark » Sun Oct 07, 2018 8:39 pm

Fried chicken liver with egg noodles and fresh green peas is delightful. Bacon, onions, sour cream, mushroom duxelles. Red wine, crusty bread and butter.

Lemon sherbet to follow.

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Re: Liver tomorrow for supper!

Post by guruwil » Sun Oct 07, 2018 8:53 pm

Stan In Maryland wrote:
Wed Sep 26, 2018 3:22 pm
I love liver, but don't eat it often due to cholesterol. My favorite for calves liver will always be lightly fried with sauteed onions, mashed potatoes and grave with creamed green peas. Of course that is even more of a cholesterol bomb, but that is the way my Aunt would make it on the farm when I was a kid.
Most of the experts now believe that dietary cholesterol has little to no impact on cholesterol levels, all of the cholesterol in your system is made by your own Liver and not picked up from your food. If you like Liver you should be able to eat it from time to time.

But it’s revolting I don’t know what you would 🤢🤢🤢🤮🤮🤮
An it harm none, do what ye will

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Re: Liver tomorrow for supper!

Post by BulletPark » Sun Oct 07, 2018 11:21 pm

guruwil wrote:
Sun Oct 07, 2018 8:53 pm

But it’s revolting I don’t know what you would 🤢🤢🤢🤮🤮🤮
Peasant.

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Re: Liver tomorrow for supper!

Post by Scrubb » Sun Oct 07, 2018 11:35 pm

NorthAmerican wrote:
Sun Oct 07, 2018 7:45 pm
Going back to Scrubb's comment about fur coats in the '50s (I think the fad was over by the '60s), both my mother and aunt had mouton coats, described by the furrier as "mouton lamb."
If you would like one as a reminder of your mother and aunt, I happen to have one for sale! :D
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Re: Liver tomorrow for supper!

Post by guruwil » Mon Oct 08, 2018 8:07 am

BulletPark wrote:
Sun Oct 07, 2018 11:21 pm
guruwil wrote:
Sun Oct 07, 2018 8:53 pm

But it’s revolting I don’t know what you would 🤢🤢🤢🤮🤮🤮
Peasant.
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Stan In Maryland
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Re: Liver tomorrow for supper!

Post by Stan In Maryland » Mon Oct 08, 2018 6:13 pm

guruwil wrote:
Sun Oct 07, 2018 8:53 pm
Stan In Maryland wrote:
Wed Sep 26, 2018 3:22 pm
I love liver, but don't eat it often due to cholesterol. My favorite for calves liver will always be lightly fried with sauteed onions, mashed potatoes and grave with creamed green peas. Of course that is even more of a cholesterol bomb, but that is the way my Aunt would make it on the farm when I was a kid.
Most of the experts now believe that dietary cholesterol has little to no impact on cholesterol levels, all of the cholesterol in your system is made by your own Liver and not picked up from your food. If you like Liver you should be able to eat it from time to time.

But it’s revolting I don’t know what you would 🤢🤢🤢🤮🤮🤮
Well, that is good news. I tell you what, I will try to learn to love beet on burger if you will try to love liver.
"As a child I wanted to be a grown-up. I wanted to know everything - not that I like to talk about it. I hate intellectual conversation with intellectuals because I only care about my opinion."

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Re: Liver tomorrow for supper!

Post by EMG » Mon Oct 08, 2018 7:13 pm

I'm good with neither of those.

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Re: Liver tomorrow for supper!

Post by Scrubb » Mon Oct 08, 2018 7:54 pm

I am eating turkey liver as I post this. It is tasty. I just put on salt & pepper and a dash of butter, the wrapped in foil and stuck it in the oven while the turkey is cooking.
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Re: Liver tomorrow for supper!

Post by VinnyD » Mon Oct 08, 2018 8:50 pm

One of the perquisites of the chef.

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Re: Liver tomorrow for supper!

Post by guruwil » Mon Oct 08, 2018 8:52 pm

Stan In Maryland wrote:
Mon Oct 08, 2018 6:13 pm
guruwil wrote:
Sun Oct 07, 2018 8:53 pm
Stan In Maryland wrote:
Wed Sep 26, 2018 3:22 pm
I love liver, but don't eat it often due to cholesterol. My favorite for calves liver will always be lightly fried with sauteed onions, mashed potatoes and grave with creamed green peas. Of course that is even more of a cholesterol bomb, but that is the way my Aunt would make it on the farm when I was a kid.
Most of the experts now believe that dietary cholesterol has little to no impact on cholesterol levels, all of the cholesterol in your system is made by your own Liver and not picked up from your food. If you like Liver you should be able to eat it from time to time.

But it’s revolting I don’t know what you would 🤢🤢🤢🤮🤮🤮
Well, that is good news. I tell you what, I will try to learn to love beet on burger if you will try to love liver.
Much as I respect you Stan, I have tried and failed and I am getting to the time of my life where I am an old dog and will learn less new tricks. Beetroot on burgers is delicious but I have no need force it upon you if it’s not your thing.
An it harm none, do what ye will

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Re: Liver tomorrow for supper!

Post by DCComic » Mon Oct 08, 2018 8:56 pm

Liver and bacon at Bar Bruno on Wardour St is a Soho classic.
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Re: Liver tomorrow for supper!

Post by Stan In Maryland » Tue Oct 09, 2018 12:05 pm

guruwil wrote:
Stan In Maryland wrote:
Mon Oct 08, 2018 6:13 pm
guruwil wrote:
Sun Oct 07, 2018 8:53 pm
Most of the experts now believe that dietary cholesterol has little to no impact on cholesterol levels, all of the cholesterol in your system is made by your own Liver and not picked up from your food. If you like Liver you should be able to eat it from time to time.

But it’s revolting I don’t know what you would ImageImageImageImageImageImage
Well, that is good news. I tell you what, I will try to learn to love beet on burger if you will try to love liver.
Much as I respect you Stan, I have tried and failed and I am getting to the time of my life where I am an old dog and will learn less new tricks. Beetroot on burgers is delicious but I have no need force it upon you if it’s not your thing.
Ok, I have to confess, I actually think the beet thing sounds pretty good and plan to try it. I was hoping to leverage that into getting you to eat liver in the name of Australian pride. No one in my family likes liver either



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