On 2019-08-22 9:27 p.m., U.S. Janet B. wrote:
> On Thu, 22 Aug 2019 20:21:00 -0600, graham > wrote:
>
>> On 2019-08-22 3:07 p.m., Dave Smith wrote:
>>> On 2019-08-22 3:58 p.m., Cindy Hamilton wrote:
>>>> On Thursday, August 22, 2019 at 2:41:22 PM UTC-4,
>>>> wrote:
>>>
>>>>> Chicken livers are like many other cuts of meat; they can be
>>>>> prepared in a variety of ways.Â* I've seen them braised in a gravy
>>>>> and served over rice but Walmart serves them lightly battered and
>>>>> deep fried.Â* I don't know if they still offer them or not, but KFC
>>>>> used to also served deep fried livers.
>>>>
>>>> My mother used to flour them and fry them in butter.Â* It smelled
>>>> good cooking, but I just couldn't get past the texture.Â* She didn't
>>>> mind. More for her!
>>>>
>>>
>>> That's my problem with liver. I don't dislike the flavour. I often have
>>> liverwurst or liver pate. It's the texture of liver that turns me off.
>>> It's like chewing soft suede. My wife often has it in restaurants and if
>>> she thinks it is exceptionally good she will give me some to try, and it
>>> is always a disappointment.Â* I have had it cooked and served with gravy
>>> in two different situations, and both times it was delicious.
>>>
>> Liver cooked with bacon used to be a staple in truck-drivers' cafés in
>> the UK. We also used to be served it at school.
>
> I fixed liver, bacon and onions a lot. It used to be that you could
> go to your supermarket butcher and tell him how thick you wanted the
> liver cut. That way you could do a nice thick slice out on the grill.
> Now all I can get is pre-packaged, frozen liver sliced almost paper
> thin. I can't see what I'm getting when it is frozen in a cup, but
> generally it is a piece full of membranes. I don't know how people
> can cook and eat those really thin slices. Same way with chicken
> livers, all frozen in a cup and you can't see what you are getting. I
> haven't had liver in a long time.
> Janet US
>
The local s/m chain that I use have a meat counter with a lot of high
end, expensive meats such as dry-aged beef. They occasionally have veal
liver cut in ~1/2" slices that I fry briefly in butter and enjoy with
nothing more than buttered bread.