"graham" wrote in message news
On 2017-11-10 8:03 AM, U.S. Janet B. wrote:
> On 10 Nov 2017 14:52:13 GMT, notbob > wrote:
>
>> On 2017-11-10, Nancy Young > wrote:
>>
>>> Ii have never had chicken liver but there it is, the 'l'
>>> word, so I'm not predisposed to try to like it.
>>
>> Great in a Pâté.
>>
>> I usta be able to buy a serving of cooked chicken livers from Kentucky
>> Fried Chicken (pre-KFC).
>>
>> nb
>
> chicken liver pate was one of the first solid foods my daughter ate,
> because that was what we were eating and she wanted some. Loved it.
> I recently bought some beef liver, the first liver I have bought in
> years. It used to be you could get liver in the butcher section of
> the supermarket and pick out what you wanted or even better, the
> butcher would cut the thickness you wanted. These days all liver is
> pre-packaged, pre-frozen in micro thin slices. It is difficult to
> properly fry such a thin piece of meat without overcooking it.
> I understand why lesser used parts of an animal are sold frozen, I
> just don't like it.
> Janet US
>
I suppose the demand is too small to stock it fresh. My SM occasionally
has fresh calves' liver and I fry it briefly in butter so that it is
still pink inside.
Graham

===

That is the only liver I would eat, and when I came back to UK I couldn't
find it so ... no liver for me!



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