Liver and Onions

[irisblue]

I loved my moms version.

Well rinsed liver, dredge in flour, a bit of crisco to sautee the onions soft, bit more crisco to fry the liver.

Serve with parsley potatoes.

[wcmagumba]

1. I love liver and onions...with taters of some kind...

[displacedvermoter]

3. I need bacon and fried apples, too

[irisblue]

5. Wait...maple bacon &fried apples? Alone or with the fried liver?

[displacedvermoter]

9. We fry bacon, and onions first, then the liver in the drippings

we fry potatoes separate and when the liver is about done the thinly sliced apples go in with it for a couple of minutes.

Pretty yummy, but I confess it is the only way I like liver.

[irisblue]

12. Thx I think I got it.

[Phentex]

22. I'm going to try this!

I am always looking for ways to increase my iron and apparently liver is the way to go. But I only have bad memories of it as a kid. My tastes have changed so I think I can do this. A guy at the store suggested I stir fry it and add a lot of Thai flavors to make the livery taste.

I'm so tired of taking iron supplements that I'd love to get my source from foods.

[displacedvermoter]

23. Hope you enjoy it

Again not my favorite, something we have once or twice a year.

[Ocelot II]

2. My brother and I would run screaming and gagging from the dining room

when presented with liver and onions.

[irisblue]

4. It is not for everyone.

When I had dogs I would make Ziggy Cakes, a wheat flour/egg /liver muffin thingy.
When those were baking alla the dogs were close by.
Happy memory if smelly kitchen

[wcmagumba]

6. I love fried chicken livers too...I even had lamb fries with fried taters and white gravy when in the south...

years ago and it was good too...

[rsdsharp]

7. Nope. Nope, nope, nope, nope, nope.

I used to work in a grocery store meat department. The “spluck” sound they made when you dropped one on the block to skin it out and slice it, coupled with the smell, was enough for me.

[cachukis]

8. Lived in diners as a wandering carpenter in southern

Maine, NH and Vermont. The blue plate special. Many times.
Years later, in the business world in mid 80's in Florida, I recruited a guy from Atlanta who was vacationing with his parents in Naples.
Always had at least one interview while dining. Always tells.
We went to Cafe L' Europe on St. Armands Circle in Sarasota. Premier restaurant. For lunch.
He ordered the mini filet mignon and I ordered the special, liver and onions.
He immediately questioned my sanity, but I calmly replied that if this top shelf restaurant was offering liver and onions, it had to be superb.
I remember it well. It was the best I ever had.
I did hire him, but he always thought of me as a bit iconoclastic thereafter.
I learned more about him, than he did of me at that luncheon, which helped me inspire him to get things done.

Just a liver and onions story.

[irisblue]

10. I bow in your direction

[LoisB]

11. I hated them as a child. As an adult, I realized that my mother used to cook them to death so it was like trying to

eat shoe leather. I haven't had any for many years now but I did like them when I used to cook them.

[irisblue]

13. MMom had several kids & a semi useless man & herself to feed. Liver was cheap eating

[LoisB]

17. I think "cheap" is why we had it so much too.

[displacedvermoter]

14. I confess I cook them pretty well done, though not shoe leathery

[irisblue]

15. You gotta stand next to the pan, flipping them often in my experience

[displacedvermoter]

16. My mother used to cook all meat to shoe leather

as it was the only way my father would eat it. Hamburgers were cooked to a hockey puck state and pork chops were cooked crispy.

Your liver advice is sound.

[LoisB]

18. ...and that's good. With my mother's, you had to chew and chew and chew...

[dhol82]

19. First, the only liver I will eat is calves liver

Beef liver is an abomination.

It has to be cooked rare and then the pan deglazed with balsamic vinegar. That is the only way to nirvana. Then served with mashed potatoes (butter and cream) and caramelized onions.

[Retrograde]

20. Have you tried letting them soak in milk overnight?

Or even buttermilk? I find this removes a lot of the iron taste and tenderizes them a bit. I saute them in an oil/butter mix, and serve with caramelized onions on the side.

[pansypoo53219]

21. my grandpa liked them + frog legs.

[chowmama]

24. I learned to cook liver from a housemate at the Notorious Commune

which was not a commune, but apparently was notorious. The housemate was named Sarah and she sometimes cooked liver on her night to cook. Sometimes, she made chopped liver. It was fantastic, if not always kosher. Schmaltz was not available in our smallish college city.

Anyway, what she taught us was you have to soak the liver in cold water to get every last bit of blood out of it. I still do that - start it in the morning in a freezer container of cold water in the fridge. By supper, I can drain it, blot it dry, make sure the gallbladder has been removed and trim away any greenish bits, and cook it with onions and maybe bacon.

I always have a package or two of liver in the freezer. Nice late-worknight food, as it cooks so quickly (as long as you plan ahead for the soaking).