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Link Posted: 11/24/2022 9:12:23 AM EST
[#1]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By RR_Broccoli:
Most people dont cook liver properly, especially not boomers.

Put bacon on thick slices of it and broil to medium rare.

No frying, no flour.

I cook turkey/chicken liver in a pan of melted butter slow and low. That is the best way.

Shitty cooking mean most wont like it.
View Quote


Exactly, preparation matters. Get veal liver or soak mature liver in milk. Searing after seasoning like steak is another way it prepares well.

I try to eat it for a meal a week, just for nutritional value (it’s probably the most nutrient dense whole food available beside raw oysters).

I’m 35 for the record. I didn’t like it when my grandparents cooked it (WWII vets and Depression Era survivors) and apparently my parents (boomers) didn’t either because I never had it at home. I may have just burned off my tastebuds with spicy Thai food and random craziness. It wouldn’t be my first choice, but I like it better than even fried eggs or baked chicken breasts.
brownells
Link Posted: 11/24/2022 9:12:36 AM EST
[#2]
Calves liver. Not adult cow liver.

yearling venison liver, not adult deer liver.
Link Posted: 11/24/2022 9:15:32 AM EST
[#3]
I like it.  Liver and onions with gravy mashed potatoes and peas.  Mom used to make it.  I am the only one, wife and kids won't eat it now.  Have made with deer liver.  Again it is a lot for one person.
Link Posted: 11/24/2022 9:21:39 AM EST
[Last Edit: fxntime] [#4]
It's a silent and greatest generation thing and before. You might get a few early boomers but far fewer then you'd estimate.

The worst thing about those generations and earlier is that they ALL overcooked their foods to the point of turning it all into tasteless cardboard. One did that when the alternative was a greater chance of food poisoning and dying due to poor or no refrigeration and sanitation issues. So, you overcooked your food to try and decrease the chances to contract it. [even though the poison produced by botulism and such isn't destroyed by cooking, just the bug itself is]
Link Posted: 11/24/2022 9:39:31 AM EST
[#5]
OP forgot the French Dressing!
Link Posted: 11/24/2022 9:42:52 AM EST
[#6]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By TradWoodsman:
The whole “this is a boomer thing” concept for threads in GD is pretty tiresome and un inventive
View Quote



Attachment Attached File
Link Posted: 11/24/2022 9:43:37 AM EST
[#7]
Metallic tasting foam is the impression I got when trying it.

Duck liver was a little better, but I don’t get the appeal of foie gras.
Link Posted: 11/24/2022 10:19:36 AM EST
[#8]
The kids were raised on sugar. They lost the taste for real food.
Link Posted: 11/24/2022 10:21:21 AM EST
[#9]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By TradWoodsman:
The whole “this is a boomer thing” concept for threads in GD is pretty tiresome and un inventive
View Quote

Age discrimination. The lefties assume all conservatives are old, and find ways to mock them.
Link Posted: 11/24/2022 11:06:07 AM EST
[#10]


I'm 51 and like liver & onions, though I hate the way most people cook it. The best version I ever ate was cooked by a Québécois farm wife & mom, from whom my parents rented a cabin one summer in the late 70s. She cooked it tender yet crispy, in bacon fat(I think), and I had two helpings. Her kids, all 13 of them, were sick of the dish by then, so she was surprised that an American kid would eat it.
Link Posted: 11/24/2022 11:32:02 AM EST
[#11]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Furloaf:
Yes, but because of their depression era parents.
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It’s always interesting the cyclic pattern that organ meats travel. Food of the rich and then the poor and then the rich again.
Link Posted: 11/24/2022 11:33:23 AM EST
[#12]
I’m 58 and I don’t eat that crap . My mom used to make it for her and my dad
Link Posted: 11/24/2022 11:36:28 AM EST
[#13]
Yes
Grandparents born in late 1800's
Both sets of Parents lived on poor farms in  Depression

Likes me some Liver and Onions and  some Fried Yard Bird  Livers and  Gizzards

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Link Posted: 11/24/2022 11:39:47 AM EST
[#14]
It’s a ‘born before 1899’ food.
I haven’t had it in 30 years. I remember not liking the taste or texture or smell or color
Link Posted: 11/24/2022 11:43:57 AM EST
[#15]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By Threefingers:
It’s a ‘born before 1899’ food.
I haven’t had it in 30 years. I remember not liking the taste or texture or smell or color
View Quote


I don't like ''poison filter'' meat either..........
Link Posted: 11/24/2022 11:54:51 AM EST
[#16]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By rno172:
Not Boomer food. Greatest generation food. Because when your starving in the depression. A lot of crazy shit starts tasting good.
View Quote

It's not even crazy shit IMO.

We are all extremely lucky to be able to throw away good meat like liver.

99% of humans throughout history haven't been able to live in such luxury.
Link Posted: 11/24/2022 2:19:35 PM EST
[#17]
Link Posted: 11/24/2022 2:20:39 PM EST
[Last Edit: tsg68] [#18]
Greatest gen food.  Depression era staple.  Really good if prepared correctly, cheap.

I soak it in milk, then coat in flour, salt and pepper mixture and fry in the cast Iron with the onions.
Link Posted: 11/24/2022 2:24:33 PM EST
[#19]
Longhorn did serve it for lunch, $4.99 with onions.
Link Posted: 11/24/2022 2:27:25 PM EST
[#20]
Hated cow liver, growing up. Tried it again in my thirties and have been hooked ever since. Good stuff.
Link Posted: 11/24/2022 2:29:03 PM EST
[#21]
Link Posted: 11/24/2022 2:33:44 PM EST
[#22]
If you don’t like liver and onions then you should learn to know what good food is.
Link Posted: 11/24/2022 2:35:31 PM EST
[#23]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By 44rdv4rk:
the only people i've known that liked beef liver were boomers or their parents.

pork liver, on the other hand, is delicious.
View Quote


The only way to eat pork liver is in boudin.
I have a couple of deer lovers in the freezer for the dogs.
They are the only ones around here that eat liver.
Link Posted: 11/24/2022 2:51:56 PM EST
[#24]
When I first got out on my own, in the early 70s, I could buy a pound of beef liver and a big yellow onion for a buck. I fried the liver 'n onions in butter and ate it with ketchup.  That was some cheap nutrition.  Beef liver, tongue, tripe, and other good stuff was right out there in the meat case with the burger and steaks.
Link Posted: 11/24/2022 2:52:48 PM EST
[#25]
I'm 60... Shit not allowed in my house.
Link Posted: 11/24/2022 2:53:44 PM EST
[#26]
I Iike it once in a while... about once per year.

Most of the liver I get I fry up for the dogs
Link Posted: 11/24/2022 2:59:51 PM EST
[#27]
That shit be nasty, yo
Link Posted: 11/24/2022 3:00:51 PM EST
[#28]
it has to do with exposure and a mature tongue.
Link Posted: 11/24/2022 3:01:14 PM EST
[#29]
Discussion ForumsJump to Quoted PostQuote History
Originally Posted By El_Negro_Durazo:
It's one of the dishes my mom would force me to eat as a kid, under threat of "la chancla". That, and blood sausage

I guess palates change, 'cause now I do enjoy a good liver and onions taco every now and then.

https://pbs.twimg.com/media/EStsKLzUcAEShzR.jpg

View Quote


now thats a taco I'd love to try
Link Posted: 11/24/2022 3:06:57 PM EST
[#30]


Gross!

I certainly don’t eat anything that it’s primary job is to filter out toxins.
Link Posted: 11/24/2022 3:19:48 PM EST
[#31]
LOL.
Link Posted: 11/24/2022 3:23:47 PM EST
[#32]
I like it. Calves liver is best.
Link Posted: 11/24/2022 3:35:31 PM EST
[#33]
Mid 40's and I've liked it my whole life.
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