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Posted: 11/24/2022 10:12:23 AM EDT
[#1]
Quote HistoryQuoted: 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. 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. |
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Posted: 11/24/2022 10:12:36 AM EDT
[#2]
Calves liver. Not adult cow liver.
yearling venison liver, not adult deer liver. |
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Posted: 11/24/2022 10:15:32 AM EDT
[#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.
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Posted: 11/24/2022 10:21:39 AM EDT
[#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] |
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Posted: 11/24/2022 10:39:31 AM EDT
[#5]
OP forgot the French Dressing!
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Posted: 11/24/2022 10:42:52 AM EDT
[#6]
Quote HistoryQuoted: The whole “this is a boomer thing” concept for threads in GD is pretty tiresome and un inventive  Attached File |
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Posted: 11/24/2022 10:43:37 AM EDT
[#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. |
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Posted: 11/24/2022 11:19:36 AM EDT
[#8]
The kids were raised on sugar. They lost the taste for real food.
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Posted: 11/24/2022 11:21:21 AM EDT
[#9]
Quote HistoryQuoted: The whole “this is a boomer thing” concept for threads in GD is pretty tiresome and un inventive Age discrimination. The lefties assume all conservatives are old, and find ways to mock them. |
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Posted: 11/24/2022 12:06:07 PM EDT
[#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. |
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Posted: 11/24/2022 12:32:02 PM EDT
[#11]
Quote HistoryQuoted: Yes, but because of their depression era parents. It’s always interesting the cyclic pattern that organ meats travel. Food of the rich and then the poor and then the rich again. |
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Posted: 11/24/2022 12:33:23 PM EDT
[#12]
I’m 58 and I don’t eat that crap . My mom used to make it for her and my dad
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Posted: 11/24/2022 12:36:28 PM EDT
[#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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Posted: 11/24/2022 12:39:47 PM EDT
[#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 |
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Posted: 11/24/2022 12:43:57 PM EDT
[#15]
Quote HistoryQuoted: 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 I don't like ''poison filter'' meat either.......... |
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Posted: 11/24/2022 12:54:51 PM EDT
[#16]
Quote HistoryQuoted: Not Boomer food. Greatest generation food. Because when your starving in the depression. A lot of crazy shit starts tasting good. 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. |
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Posted: 11/24/2022 3:19:35 PM EDT
[#17]
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Posted: 11/24/2022 3:20:39 PM EDT
[#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. |
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Posted: 11/24/2022 3:24:33 PM EDT
[#19]
Longhorn did serve it for lunch, $4.99 with onions.
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Posted: 11/24/2022 3:27:25 PM EDT
[#20]
Hated cow liver, growing up. Tried it again in my thirties and have been hooked ever since. Good stuff.
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Posted: 11/24/2022 3:29:03 PM EDT
[#21]
I hated it when I was a kid and I hate it today. I won't eat it. My grandma used to make it. The gravy and onions and rice was good, the liver is disgusting. Not for me.
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Posted: 11/24/2022 3:33:44 PM EDT
[#22]
If you don’t like liver and onions then you should learn to know what good food is.
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Posted: 11/24/2022 3:35:31 PM EDT
[#23]
Quote HistoryQuoted: the only people i've known that liked beef liver were boomers or their parents. pork liver, on the other hand, is delicious. 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. |
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Posted: 11/24/2022 3:51:56 PM EDT
[#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.
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Posted: 11/24/2022 3:52:48 PM EDT
[#25]
I'm 60... Shit not allowed in my house.
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Posted: 11/24/2022 3:53:44 PM EDT
[#26]
I Iike it once in a while... about once per year.
Most of the liver I get I fry up for the dogs |
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Posted: 11/24/2022 3:59:51 PM EDT
[#27]
That shit be nasty, yo
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Posted: 11/24/2022 4:00:51 PM EDT
[#28]
it has to do with exposure and a mature tongue.
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Posted: 11/24/2022 4:01:14 PM EDT
[#29]
Quote HistoryQuoted: 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 now thats a taco I'd love to try |
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Posted: 11/24/2022 4:06:57 PM EDT
[#30]
Gross! I certainly don’t eat anything that it’s primary job is to filter out toxins. |
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Posted: 11/24/2022 4:19:48 PM EDT
[#31]
LOL.
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Posted: 11/24/2022 4:23:47 PM EDT
[#32]
I like it. Calves liver is best.
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Posted: 11/24/2022 4:35:31 PM EDT
[#33]
Mid 40's and I've liked it my whole life.
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