Liver and onions anyone?
- Thread starter georgevan
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
I think liver and onions is delicious, as long as the liver doesn't get overcooked.
Andy M.
Certified Pretend Chef
I don't care for calf's liver etc. However, I do like chicken livers.
Silversage
Head Chef
I LOVE calf's liver. Although I don't usually cook it with onions. I prefer a fruity gastrique, especially cherries and almonds.
Aunt Bea
Master Chef
Growing up, we had it once a week with mashed potatoes and gravy.
We always served it with bacon. We cooked the onions and liver in the bacon fat and then used it to make a milk gravy.
I don’t eat it very often because it is difficult to find it in small packages.
We also had fried chicken livers or chicken liver pate from time to time.
We always served it with bacon. We cooked the onions and liver in the bacon fat and then used it to make a milk gravy.
I don’t eat it very often because it is difficult to find it in small packages.
We also had fried chicken livers or chicken liver pate from time to time.
pictonguy
Sous Chef
Yeah, offal consumption in NA isn't very popular but the British generally get credit for it's popularity in Canada and considering my roots on my mothers side go back to Welch and Scottish heritage it was popular in our house and I do love a well prepared liver and onions. Unfortunately my mother wasn't a very good cook and overcooked every piece of meat she came into contact with, which is death for liver and onions, My grandmother is another story and made it perfectly. Medium rare is about as far as you should go, imo.
Sir_Loin_of_Beef
Chef Extraordinaire
My father loved liver and onions but my mother never made it. When I was his caregiver I would make it for him. My secret was soaking the liver in milk overnight to get rid of the gamey taste. Because neither of us could eat onions without consequences, I would fry the onions, remove them with a skimmer, then fry the liver in the same oil. I served it with pickled beets, which he also loved but my mother never made for him.
Linda0818
Head Chef
Love liver and onions. Beef liver and chicken livers are my favorites. Not a fan of calf's liver. I found it to be not 'livery' enough.
Deep fried chicken livers are delicious.
Deep fried chicken livers are delicious.
Andy M.
Certified Pretend Chef
I always loved a deli-style chopped chicken liver sandwich. It's easy to make at home too.
Linda0818
Head Chef
Now that's something I've never had.
Andy M.
Certified Pretend Chef
Easy to make. It's basically liver, onions and HB eggs.
Okay, for a differing opinion. I hate it. It has an irony taste that lingers on the tongue.
My dad loved it, which means my sister and I had to eat it. My mom made everything my dad liked, and we kids were expected to eat every bite on our plates.
CD
My dad loved it, which means my sister and I had to eat it. My mom made everything my dad liked, and we kids were expected to eat every bite on our plates.
CD
Linda0818
Head Chef
I've got to try that sometime. Thanks!
Do you have any idea how long it will keep in the fridge? I can only get chicken livers in quantities that I can't finish right away from the stores that deliver to me.
Linda0818
Head Chef
I portion out my chicken livers and freeze them. I can't eat them all in one shot either.
Aunt Bea
Master Chef
Tenor spaghetti is a great way to serve chicken livers.
This is one of several ‘original’ recipes.
www.food.com
I usually cheat and use a jar of pasta sauce.
This is one of several ‘original’ recipes.
Spaghetti Alla Caruso ( Tenor Spaghetti ) | Food.com
www.food.com
I usually cheat and use a jar of pasta sauce.
I would do that, but, of the stores that I use for delivery, only Lufa, the produce basket place even sells chicken livers. The frozen package has around a pound of chicken livers. I'm sure the texture would suffer a lot if I defrosted and refroze the chicken livers that I wouldn't use right away.
Sounds pretty good. Doesn't the liver get overcooked while it simmers for 30 minutes?Tenor spaghetti is a great way to serve chicken livers.
This is one of several ‘original’ recipes.
Spaghetti Alla Caruso ( Tenor Spaghetti ) | Food.com
I usually cheat and use a jar of pasta sauce.
Linda0818
Head Chef
That's possible, but I've actually thawed, portioned and refroze chicken livers before and it didn't affect them too much. You could maybe try it sometime and see for yourself if you like the texture of them or not.
Liver and kidneys are on the "NEVER EAT" list of my life.
My father loved them and mom made it for him (she ate it too) but I honestly don't remember any of my siblings eating it. Although it smelled divine, that was only the onions! Liver itself made me gag. To this day I can eat only liverwurst and even then in small quantities. Liver pate, well, been known to devour quite a bit. But that's it.
Should be banned........... JMHO
My father loved them and mom made it for him (she ate it too) but I honestly don't remember any of my siblings eating it. Although it smelled divine, that was only the onions! Liver itself made me gag. To this day I can eat only liverwurst and even then in small quantities. Liver pate, well, been known to devour quite a bit. But that's it.
Should be banned........... JMHO
