To cook liver, coat liver in flour salt/pepper mixture, chop onions
put aside. mix up 3/4/cup broth your choice. mix 1tsp brown sugar in
broth. cook liver 30 sec each side. put in onion and broth cover put
heat to low and cook for 35min. it will be so tender you won't need a
knife...

On Wed, 28 Nov 2007 18:40:22 -0800 (PST), wrote:

>To cook liver, coat liver in flour salt/pepper mixture, chop onions
>put aside. mix up 3/4/cup broth your choice. mix 1tsp brown sugar in
>broth. cook liver 30 sec each side. put in onion and broth cover put
>heat to low and cook for 35min. it will be so tender you won't need a
>knife...


That's fine for me, because I love the stuff, but what do we do about
all those folks in rfc whom you've just made queasy?

Boron

"Boron Elgar" > wrote in message
...
> On Wed, 28 Nov 2007 18:40:22 -0800 (PST), wrote:
>
>>To cook liver, coat liver in flour salt/pepper mixture, chop onions
>>put aside. mix up 3/4/cup broth your choice. mix 1tsp brown sugar in
>>broth. cook liver 30 sec each side. put in onion and broth cover put
>>heat to low and cook for 35min. it will be so tender you won't need a
>>knife...
>
>
> That's fine for me, because I love the stuff, but what do we do about
> all those folks in rfc whom you've just made queasy?
>
> Boron

Pass out Barf bags?

Oh pshaw, on Wed 28 Nov 2007 08:40:28p, Boron Elgar meant to say...

> On Wed, 28 Nov 2007 18:40:22 -0800 (PST), wrote:
>
>>To cook liver, coat liver in flour salt/pepper mixture, chop onions
>>put aside. mix up 3/4/cup broth your choice. mix 1tsp brown sugar in
>>broth. cook liver 30 sec each side. put in onion and broth cover put
>>heat to low and cook for 35min. it will be so tender you won't need a
>>knife...
>
>
> That's fine for me, because I love the stuff, but what do we do about
> all those folks in rfc whom you've just made queasy?
>
> Boron

I love liver and onions (and bacon), but I like it well fried, and would
not like it simmered or braised in broth.

--
Wayne Boatwright

Date: Wed, 11/28/07

*******************************************
Countdown 'til Christmas
3wks 3dys 2hrs 15mins
*******************************************
To boldly go and watch Star Trek re-runs.
*******************************************

In article >,
Boron Elgar > wrote:
>On Wed, 28 Nov 2007 18:40:22 -0800 (PST), wrote:
>
>>To cook liver,...
>
>That's fine for me, because I love the stuff, but what do
>we do about all those folks in rfc whom you've just made
>queasy?

My recipe might be an antidote --

Place liver on an expendable plate on bare dirt at least 10
feet from anything flammable.

Pour one pound of thermite on top of liver.

Light and get away quickly.

Garnish with a sprig of cilantro.

--
Mike Van Pelt | Wikipedia. The roulette wheel of knowledge.
mvp at calweb.com | --Blair P. Houghton
KE6BVH

wrote:
> To cook liver, coat liver in flour salt/pepper mixture, chop onions
> put aside. mix up 3/4/cup broth your choice. mix 1tsp brown sugar in
> broth. cook liver 30 sec each side. put in onion and broth cover put
> heat to low and cook for 35min. it will be so tender you won't need a
> knife...

Try leberschnitzel
Pass into flour, then into beaten eggs, then into breadcrumbs and they fry
at medium-high temp.
De-e-e-e-licious
--
Vilco
Think pink, drink rose'

On Thu, 29 Nov 2007 04:47:05 GMT, Wayne Boatwright
> wrote:

>Oh pshaw, on Wed 28 Nov 2007 08:40:28p, Boron Elgar meant to say...
>
>> On Wed, 28 Nov 2007 18:40:22 -0800 (PST), wrote:
>>
>>>To cook liver, coat liver in flour salt/pepper mixture, chop onions
>>>put aside. mix up 3/4/cup broth your choice. mix 1tsp brown sugar in
>>>broth. cook liver 30 sec each side. put in onion and broth cover put
>>>heat to low and cook for 35min. it will be so tender you won't need a
>>>knife...
>>
>>
>> That's fine for me, because I love the stuff, but what do we do about
>> all those folks in rfc whom you've just made queasy?
>>
>> Boron
>
>I love liver and onions (and bacon), but I like it well fried, and would
>not like it simmered or braised in broth.


Actually, I prefer it fried very quickly with onions and bacon, but it
has to be really rare. I've scared a server or two with that,
although, one chef actually came out of the kitchen and asked me where
I learned to eat liver "the right way."

Boron

Oh pshaw, on Thu 29 Nov 2007 08:23:46a, Boron Elgar meant to say...

> On Thu, 29 Nov 2007 04:47:05 GMT, Wayne Boatwright
> > wrote:
>
>>Oh pshaw, on Wed 28 Nov 2007 08:40:28p, Boron Elgar meant to say...
>>
>>> On Wed, 28 Nov 2007 18:40:22 -0800 (PST), wrote:
>>>
>>>>To cook liver, coat liver in flour salt/pepper mixture, chop onions
>>>>put aside. mix up 3/4/cup broth your choice. mix 1tsp brown sugar in
>>>>broth. cook liver 30 sec each side. put in onion and broth cover put
>>>>heat to low and cook for 35min. it will be so tender you won't need a
>>>>knife...
>>>
>>>
>>> That's fine for me, because I love the stuff, but what do we do about
>>> all those folks in rfc whom you've just made queasy?
>>>
>>> Boron
>>
>>I love liver and onions (and bacon), but I like it well fried, and would
>>not like it simmered or braised in broth.
>
>
> Actually, I prefer it fried very quickly with onions and bacon, but it
> has to be really rare. I've scared a server or two with that,
> although, one chef actually came out of the kitchen and asked me where
> I learned to eat liver "the right way."
>
> Boron
>

I can take it nicely pink, but I can't seem to eat any meat really rare.

--
Wayne Boatwright

Date: November 29th,2007

*******************************************
Countdown 'til Christmas
3wks 2dys 22hrs 54mins 30secs
*******************************************
I'm not fat, just horizontally
disproportionate.
*******************************************

wrote:

> To cook liver, coat liver in flour salt/pepper mixture, chop onions
> put aside. mix up 3/4/cup broth your choice. mix 1tsp brown sugar in
> broth. cook liver 30 sec each side. put in onion and broth cover put
> heat to low and cook for 35min.

Then throw it in the garbage.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Default User" > wrote

> wrote:
>
>> To cook liver, coat liver in flour salt/pepper mixture, chop onions
>> put aside. mix up 3/4/cup broth your choice. mix 1tsp brown sugar in
>> broth. cook liver 30 sec each side. put in onion and broth cover put
>> heat to low and cook for 35min.
>
> Then throw it in the garbage.

Heh. You mean throw it in someone else's garbage.
Otherwise, I'm with you.

nancy

ecmcnalley;1374513 Wrote:
> To cook liver, coat liver in flour salt/pepper mixture, chop onions
> put aside. mix up 3/4/cup broth your choice. mix 1tsp brown sugar in
> broth. cook liver 30 sec each side. put in onion and broth cover put
> heat to low and cook for 35min. it will be so tender you won't need a
> knife...

When I lived in Tokyo I used to eat raw liver that had been cut into
small strips (resembling small worms) prepared in a garlic and soy
sauce marinade. It was an appetizer consumed at yakitori (chicken on a
skewer) street vendors. I actually prefer it over the cooked version.
But, to each his/her own.

Cheer! -- Rik


--
Rik Brown
Message Origin: TRAVEL.com

Nancy Young wrote:

>
> "Default User" > wrote
>
> > wrote:
> >
> > > To cook liver, coat liver in flour salt/pepper mixture, chop
> > > onions put aside. mix up 3/4/cup broth your choice. mix 1tsp
> > > brown sugar in broth. cook liver 30 sec each side. put in onion
> > > and broth cover put heat to low and cook for 35min.
> >
> > Then throw it in the garbage.
>
> Heh. You mean throw it in someone else's garbage.

Excellent point.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

wrote:
> To cook liver, coat liver in flour salt/pepper mixture, chop onions
> put aside. mix up 3/4/cup broth your choice. mix 1tsp brown sugar in
> broth. cook liver 30 sec each side. put in onion and broth cover put
> heat to low and cook for 35min. it will be so tender you won't need a
> knife...

Cook liver for 35 minutes? Ewwww. A couple minutes on each side is
all it needs. Otherwise, you're talking gray shoeleather.

Serene

> wrote in message
...
> To cook liver, coat liver in flour salt/pepper mixture, chop onions
> put aside. mix up 3/4/cup broth your choice. mix 1tsp brown sugar in
> broth. cook liver 30 sec each side. put in onion and broth cover put
> heat to low and cook for 35min. it will be so tender you won't need a
> knife...

Do a google groups search for "lutefisk" with "Alan Zelt" as the author.
Substitute the liver for the lutefisk.
This will be the only good recipe for liver.
Hope this helps.

"Norman Paperman" > wrote in message
...
>
> > wrote in message
> ...
>> To cook liver, coat liver in flour salt/pepper mixture, chop onions
>> put aside. mix up 3/4/cup broth your choice. mix 1tsp brown sugar in
>> broth. cook liver 30 sec each side. put in onion and broth cover put
>> heat to low and cook for 35min. it will be so tender you won't need a
>> knife...
>
> Do a google groups search for "lutefisk" with "Alan Zelt" as the author.
> Substitute the liver for the lutefisk.
> This will be the only good recipe for liver.
> Hope this helps.
>
It's also in the signature dishes section of the rfc website.

http://www.recfoodcooking.org/sigs/A...eparation.html