On Feb 27, 12:49 pm, Chatty Cathy > wrote:
> Nancy Young wrote:
> > Fact is, it's just not an issue. Only thing I could think would be a
> > problem would be liver ... I am not cooking liver and I am serious
> > that I don't even want it cooked in the house. This has not come
> > up yet, if he's got a hankering for liver that would be a new one
> > on me.
>
> You are not alone. A lot of people don't like livers - I assume you are
> talking calves livers? I don't mind them occasionally, but they must be
> tender.

I'm with you there. I grew up hating liver because my mom would cook
it to the shoe leather stage, and the only taste left were the
purines. Or uric acid. Later in life, I worked overseas and got to
know gently-cooked lamb's liver. Good stuff, so I tried calves liver
again when I came home. Sure enough, it was tasty just gently cooked.
Hard to find it in grocery stores now, though, where I live.

>However, I love chicken livers sauteed with garlic, onions and
> (homemade) tomato sauce

Over pasta?

> --
> Cheers
> Chatty Cathy

David